SESAME OIL
Mandarin:
ZHIMA YOU; Contonese: MA YOU; Japanese: GAMA-ABURA
The type of sesame oil
used for flavoring is quite different from the sesame oil used for
cooking in India and the Middle East. In both China and Japan, the
preferred oil for flavoring is rich flavored oil made from processed
sesame seeds, which have been roasted or toasted to bring out their
flavour.
Aroma and flavor
Sesame oil from roasted seeds has a wonderfully nutty aroma and
taste. It is much stronger than either walnut oil or olive oil. Blended
sesame oil has a milder flavor and is much paler in color.
Culinary uses
Because processed sesame oil smokes easily when heated, it is not really
suitable for frying. It is used for salads and dipping sauces, and is
added to soups or stir-fries.
Cooking techniques
Heating helps to intensify the aroma of sesame oil, but it should never
be heated for too long. It is usual to add a few drops to soup or
stir-fry shortly before serving.
Storage
Always store bottled sesame oil in a cool, dark place, because it will
lose its strong aroma if exposed to heat and strong light. It becomes
rancid much sooner than ordinary cooking oils, so buy in small
quantities.
CHILI OIL
Chinese: LA YOU; Japanese:
YU
Chili oil is made by infusing chopped dried red chilies, red chopped
onions, garlic and salt in hot vegetable oil for several hours. There is
also an "XO chili oil", which is flavored with dried scallops, and is
much more expansive. Chili oil is easy to make at home; simply put about
20 seeded and chopped dried chilies in a heatproof container. Heat
250ml/8 oz/1 cup groundnut or corn oil until it just reaches smoking
point, then leave to cool for 5 minutes. Carefully pour the oil into the
heatproof container and leaves to stand for at least an hour or two.
Strain the oil, then use as required.
Aroma and flavor
Chili oil has a pleasant aroma with a fiery taste that is much stronger
than the flavor of either chili bean paste paste or chili sauce.
Culinary uses
Chili oil is always used as a dipping sauce, never for cooking. In some
South-east Asian countries, it is used as a dressing, and it is drizzled
on top of the Burmese fish soup, Mohinga. In Thai cooking, it is added
to stir-fried prawns just before serving.
Storage
Store bottles of chili oil in a cool and dark place; the oil will keep
for many months in the fridge.
|
or visit our