China Moon Hot Chili Oil

I love this Chili Oil, it is more complex and flavorful than a straight
chili oil, but still has good heat. I use it in most everything, eggs,
sauce, mixed with mayo, mops etc. The "goop" as Barbara Tropp calls the
solids that sink to the bottom of the jar is wonderful in every thing
from egg salad sandwiches to, well heck use your imagination. 

3/4     cup dried red chiles, flakes, as hot as you can find
1/3     cup fermented black beans, coarsely chopped, not rinsed
4       cloves garlic, lightly smashed and peeled
2       tablespoons ginger, fresh, minced
2 1/2   cups corn oil, or peanut oil
1/3     cup sesame oil, japanese style

1. Combine all of the ingredients in a heavy, non-aluminum 2-2 1/2-quart
saucepan. Rest a deep-fry thermometer on the rim of the pot. Over
moderately low heat, bring the mixture to a bubbly 225 to 250,
stirring occasionally. Let simmer for 15 minutes, checking to ensure the
temperature does not rise. Remove from the heat and let stand until cool
or overnight.

2. Scrape the oil and solids into an impeccably clean glass jar or
plastic container. 

Store at room temperature. (I store in the refrigerator)

Menu suggestions: Use the oil whenever you want to light a spark. The
"goop" that settles to the bottom is a wonderful spicy addition to
sauces, noodles, fillings, and marinades.

Note: It is best to use a deep-fry or candy thermometer as the oil
temperature is hard to judge and this will burn quite easily. 

China Moon Cookbook
Barbra Tropp
Page(s) 10-11