March 10, 2021 4 Comments
This text and recipe is posted with permission from Curry & Kimchi: Flavor Secrets for Creating 70 Asian-Inspired Recipes at Home by Unmi Abkin & Roger Taylor of Coco & The Cellar Bar.
This oil has a deep, rich taste and color, and we use its nutty, earthy spice to emphasize the unique flavor of Szechuan cuisine. It works well in Chinese Chicken Salad, Dan Dan Noodles and Coriander Shrimp Chow Fun.
Yield: 1 1/2 cups
Storage: The oil will keep for at least 14 days.
1 cup neutral cooking oil
1/2 cup Kimchi Chile Flakes
3 tablespoons Toasted Sesame Seeds
4 Star Anise pods
2 Bay Leaves
2 teaspoons Ground Coriander
1 1/2 teaspoons Ground Cumin
1/4 teaspoon Madras Curry Powder
4 cloves garlic, grated
2 tablespoons Szechuan Peppercorns, tied in a sachet
2 tablespoons soy sauce
In a small saucepan over medium heat, combine the cooking oil, Kimchi chile flakes, toasted sesame seeds, star anise pods, bay leaves, coriander, cumin, curry powder and garlic.
Bring ingredients just to a boil, and then reduce heat and simmer for 3 to 4 minutes (don't let the spices burn). Remove from heat and stir in the Szechuan peppercorns. Wait 10 seconds, then stir in the soy sauce. There is no need to remove the sachet.
Unmi Abkin and Roger Taylor are the co-owners and chefs at the popular Easthampton, Massachusetts-based restaurant Coco and The Cellar Bar. Unmi Abkin is a four-time semifinalist for the James Beard Award for Best Chef in the Northeast. She attended the California Culinary Academy and worked at Chez Panisse and Boulevard before opening Coco. Roger Taylor spent his childhood in professional kitchens and began working in restaurants at the age of 15. He is a graduate of the California Culinary Academy in San Francisco.
Comments will be approved before showing up.
September 27, 2023
September 11, 2023