Ingredients
2/3 cup oil, preferably peanut
1 tbsp chopped dried red chiles
2 tsp sichuan peppercorns, (opt.) (unroas, ted)
Directions
HEAT A WOK OR SKILLET over high heat and add the oil. Continue to heat
until the oil begins to smoke. Remove the wok from the heat and add
the chiles and peppercorns. Allow the mixture to cool undisturbed,
then pour it into a jar. Let the mixture sit for 2 days, covered, and
then strain the oil. It will keep indefinitely.
Makes 2/3 Cup
KEN HOM
PRODIGY GUEST CHEFS COOKBOOK
Servings: 1 servings
Chili Oil Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
Academics have proved the existence of recipes far back into distant history, certainly as far back into recorded history as ancient Egypt, and potentially, even further back. Having said that, generally, these early cookbooks were just very basic hieroglyphic or cunieform recipes for preparing meals.
As we move into The time of the roman empire 25BC a roman called Apicius wrote a collection of documents detailing recipes prepared by the Romans. In his works, Apicius recounts how the roman meals were divided into starters, main course and desserts, a style of dining still practiced today. Additionally, he recounts how the ancient Romans were skilled in the use of a good variety of aromatic flavours, including some that we all recognise such as basil, mint and parsley. Over the next few centuries, the powerful and wealthy competed to lay on the most exotic meals, and consequentially the best chefs and their recipes could command a high salary. Nevertheless, it was during the nineteenth century that cookery and recipe collections really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collecting, trying out, and writing down the recipes that were being prepared for the better households. By the arrival of the twentieth century, cookbooks are highly popular mostly due to better eduction, people having increased spare time and a general increase in wealth. |
We hope you enjoy this Chili Oil recipe.
