heat-level

PORK AND NOODLES IN TWO PARTS – “PART TWO”

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Click here for  “Pork And Noodles In Two Parts – Part One”  on  ChefsOpinion
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Well  dear friends, here now is part two of “Pork And Noodles In Two Parts”.
As I’ve explained in part one,  “Crisp Yi Mein Noodle Pillow With Fiery Chile Pork” was not planned to exist in its final form, but I was glad it came about, because it was truly a beautiful, delicious dish I would not want to have missed.
It just goes to show that great food can be had by using simple leftovers, as long as one adds a bit of creativity and lot’s of love 🙂
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Bon Appétit !   Life is Good !
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P.S.
I like some of my chili dishes’ heat level to the point when the first few bites actually almost hurt, only to then morph into bliss full near-numbness and delightful tingling of the taste bud’s.
If you are less hard-core in the spice-department, adjust the heat level of this dish (or any other) by adding less chili paste.
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Crisp Chinese Noodle Pillow With Chile Pork

Crisp Chinese Noodle Pillow With Chile Pork

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Crisp Chinese Noodle Pillow With Chile Pork

Crisp Chinese Noodle Pillow With Chile Pork

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Easy Does It # 29 – Home Made Chile Oil

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You  might ask yourself what’s the point in making your own chile oil, since you can buy it everywhere? The simple answer is quality and heat-level, since you have control of the quality of the chiles you use as well as the quantity of seeds you incorporate, by buying your own Chinese Red Peppers.  (Or Tianjin Pepper, sometimes you’ll also find them referenced as Tientsin Peppers, named after the province in China where they are native). They closely resemble Cayenne and Japones Chiles and come in at between 50,000 – 70,000 SHU (Scoville Heat Units). There are approximately 50 to 60 chiles per ounce. As with all chiles, the seeds pack most of the heat and the seeds can quickly overpower the fruit’s flavor. You might want to remove some of the seeds from the fruit in order to tone down the heat a bit. If you use the chile oil as dipping oil, you might also want to add some cinnamon and star anise for extra flavor to steep in the oil before straining. I have added neither, since I mostly use my chile oil as cooking oil and add additional flavors to the individual dishes during preparation as required.
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Bon Appetit !   Life is Good !
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remove stems from chiles

remove stems from chiles

cook in peanut oil until starting to change color, remove from heat

cook in peanut oil until starting to change color, remove from heat

put oil with chiles in blender, blend until chiles are finely ground

put oil with chiles in blender, blend until chiles are finely ground

let steep overnight

let steep overnight

strain through fine mesh sieve

strain through fine mesh sieve

Home Made Chile Oil

Home Made Chile Oil

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