Saturday, April 23, 2011

Chinese Chili-Scallion Oil

I came across the D.I.Y. Cooking Handbook on the New York Times website, and I want to eventually make and blog about all the recipes in it.

I made the chili oil, and it turned out delicious! Here are the ingredients (I put the optional stuff as well) looking all pretty before being fried up in oil:

I used my remote thermometer in the oil, wasn't sure if it's made for that kind of thing (probably not) but it worked fine anyways:

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