CHINA MOON HOT CHILI OIL
 makes about 3 cups
 The day I made my own hot chili oil, I swear I grew a foot as a cook!
 Not at all difficult and eminently satisfying, I recommend this recipe
 to any aspiring cook. Like grinding and brewing your own coffee after a
 lackluster life of instant, the sheer flavor and freshness of the chili
 oil will knock your socks off.
 As with everything we cook with chili at China Moon Cafe, our chili oil
 aims for flavor as well as heat. This is an oil with taste, not merely
 fire.
 The oil is only as good as the sum of its parts. Use a good-quality corn
 or peanut oil, a rich-smelling Japanese sesame oil, and red chili flakes
 that are bitingly fragrant. Once made, store this kitchen treasure in an
 impeccably clean glass jar or plastic container and keep it in a cool
 (though not refrigerated) place.
 3/4 cup shockingly pungent dried red chili flakes
 1/3 cup Chinese fermented black beans (do not rinse them),
     coarsely chopped
 4 large cloves garlic, lightly smashed and peeled
 2 Tbs minced fresh ginger
 2 1/2 cup corn or peanut oil
 1/3 cup Japanese sesame oil
 1. Combine all of the ingredients in a heavy, non-aluminum 2- to 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 degrees F,
 stirring occasionally. Let simmer for 15 mins., checking to ensure the
 temperature does not rise. Remove from heat and let stand until cool or
 overnight.
 2. Scrape the oil and solids into an impeccably clean glass or plastic
 container. Store at cool room temperature.
 Menu suggestions; Use the oil wherever you to light a spark. The "goop"
 that settles to the bottom is a wonderful spicy addition to sauces,
 noodles, fillings, and marinades.
 ________________________________________________________________________
 I hope these recipes give you a feel for the delicious style of writing
 used in this wonderful cookbook. Perhaps my choice of squid will turn
 off some of you, but don't be fooled; if they can make squid appetizing
 just think what they can do with the more mundane items.
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      Title: Duck Sauce For Chinese Food
 Categories: Chinese, Sauces, Poultry
      Yield: 1 servings
 
    1/2 c  Apricot preserves
      6 tb Water
      2 ts Low-sodium soy sauce
  1 1/2 tb Apple cider vinegar
      1 ds Garlic powder
      1    Apple, chopped
    3/4 c  Chopped light peaches, pears
           Or pineapple
 
  Cook apricot preserves, water, soy sauce, vinegar and garlic powder
  until preserves melt. Add apple and cook 5 minutes. Add chopped
  fruit; mash and refrigerate. Serves 8. One serving (1/4 cup) contains
  1 fruit.
  
  From: Steve Thomas
  Chile-Heads List
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ENJOY!!!
Something's cooking in Uncle Dirty Dave's Kitchen!!!
... If a church wants to teach humility, it ought to learn it first.
 * Q-Blue 2.3 [NR] *
EVQWK 7.00.09 (Registered)
--- Virtual Advanced Ver 1 for DOS 
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