Looking for a Mai Fun & A Hot chili Oil Recipe
- michele cindy Jan 29, 2008 07:33 AM
I really enjoy mai fun noodles for breakfast. Now that it's Winter, the places near me are a bit too far to go to. I'd like to try to make them at home. The ones I love are thin rice noodles stir fried with a bit of scallion and egg, would be ok to add baby shrimp too + whatever else you think suited for this dish. Also, if anyone knows how I can make a batch of the hot chili oil condiment, please do. Thanks!
Here's a great Hot Chili Oil recipe paraphrased from Fuchsia Dunlop's "Revolutionary Chinese Cookbook: Recipes from Hunan Province." (New York, WW Norton; 2006.)
One Cup of Dried Chili Flakes with seeds
Two and 1/4 cups of Peanut Oil
Place all the dried chilies in a glass jar (preserving jar or any old, cleaned glass jar)
Heat the oil on high until it reaches 350 degrees F. Allow the oil to cool to 225 to 250. Then pour the oil into the jar (I have used two jars for this instead of one) onto to the chilies. Stir a couple of times and let cool in the shade. Cover when cooled. Ready to use in 24 hours.
The oil gets nice and light red and packs a good punch.
My gf + I make a Chinese chili oil like this:
Toast a good handful of whole dried thai/sichuan chilies (about 3" in length, red) in a dry wok over medium heat until fragrant and browned, about 4-5 minutes (but watch that it doesn't burn)
Throw in a blender (or mash with mortar and pestle) with about 1-2 cloves of fresh garlic. (1/3 teaspoon?) Then add to an old jar and fill with oil. It should be about 1/2 solid to 1/2 oil, or maybe 1/3 to 2/3. Add about a 1/2 teaspoon sea salt. Stir well. Leave for a day or two for best results.
It's a bit different in that it has garlic and salt, but believe me, it's really good. Using dried chilies is better as it's got a fresher taste. Toasting them is important too. :) This will last months in the pantry, although it never lasts that long for us as we eat it fast.