Ma-La Oil
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 cup corn or peanut oil
1 cup Japanese sesame oil
1/2 cup thinly-sliced green and white scallion rings
15 quarter-size coins fresh ginger, smashed
2 tablespoons Szechwan peppercorns
2 tablespoons pungent dried red chili flakes
2 teaspoons Kosher salt

Preparation

1 Combine all of the ingredients in a heavy, non-aluminum 1-1/2 quart saucepan. Rest a deep-fry thermometer on the rim of the pot. Over moderately low heat, bring the mixture to a bubbly 225*F, stirring occasionally. Let simmer for 15 minutes, checking to ensure the temp. does not rise. Remove from the heat and let stand until cool or overnight. 2 Strain the oil without pressing on the solids; then, discard the solids. 3 Store the oil in an impeccably clean glass jar at cool room temperature.

About


Because of the large proportion of sesame oil, this is a rich oil. A little goes a long way. A spoonful added to a salad dressing or brushed on the plate on which a fish will steam or on the skin of a just-smoked or roasted bird gives an inimitable touch of lushness. If you are a bread baker, brush a bit on your next loaf; if you are tossing pasta, drizzle a bit on the noodles just before serving.