3 tbsp white sesame seeds
Dry roast the sesame seeds
4 tbsp Koream red hot chili pepper flakes / Sichuan chili flakes
2 tsp five spice powder
3 tbsp toasted white sesame seeds
1 tsp ground Sichuan peppercorns
2 star anise
2 bay leaves
Combine chili flakes, five spice powder, toasted sesame seeds, ground Sichuan peppercorns, star anise, bay leaves in a heatproof ceramic bowl that can hold at least 2 cups liquid. Place the bowl on a heat resistant coaster.
1 cup sesame oil
1 piece thinly sliced ginger
Heat oil in a wok over medium heat, add ginger, when the ginger starts to wither and turns golden brown, immediately turn off the heat. The oil should reach 370 degrees F and no higher than 400 F, if read with an instant thermometer.
Carefully pour or use a ladle to transfer oil into the bowl of mixed spices. The oil will bubble for few seconds and cook the spices. While the oil is bubbling, use a metal spoon to stir gently to mix the spices, so they will cook throughly.
When the oil cools down a bit, scoop out and discard star anise and bay leaf.
The oil is now ready to use, its flavor will mature if you let it rest for a day, allowing the spices to infuse into the oil.
Storage: The oil can be stored covered at room temperature for 2 weeks or up to 6 months in the fridge in an airtight container.
Source: omnivorescookbook
Dry roast the sesame seeds
4 tbsp Koream red hot chili pepper flakes / Sichuan chili flakes
2 tsp five spice powder
3 tbsp toasted white sesame seeds
1 tsp ground Sichuan peppercorns
2 star anise
2 bay leaves
Combine chili flakes, five spice powder, toasted sesame seeds, ground Sichuan peppercorns, star anise, bay leaves in a heatproof ceramic bowl that can hold at least 2 cups liquid. Place the bowl on a heat resistant coaster.
1 cup sesame oil
1 piece thinly sliced ginger
Heat oil in a wok over medium heat, add ginger, when the ginger starts to wither and turns golden brown, immediately turn off the heat. The oil should reach 370 degrees F and no higher than 400 F, if read with an instant thermometer.
Carefully pour or use a ladle to transfer oil into the bowl of mixed spices. The oil will bubble for few seconds and cook the spices. While the oil is bubbling, use a metal spoon to stir gently to mix the spices, so they will cook throughly.
When the oil cools down a bit, scoop out and discard star anise and bay leaf.
The oil is now ready to use, its flavor will mature if you let it rest for a day, allowing the spices to infuse into the oil.
Storage: The oil can be stored covered at room temperature for 2 weeks or up to 6 months in the fridge in an airtight container.
Source: omnivorescookbook
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