Asian-Style Oil
In a saucepan, gently heat the oils, garlic and lemongrass until barely simmering. Allow to cool for 5 minutes. In a skillet, sauté the ginger for about 3 minutes. Make sure it is well browned. In a
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Cooking tools:
- Saucepan
- Skillet
- Stove
- Bottle
- Refrigerator
Ingredients
- 1 cup (250 ml) untoasted sesame oil
- 1 cup (250 ml) canola oil
- 3 cloves garlic, finely chopped
- 1/4 cup (60 ml) lemongrass, finely chopped
- Grated zest of 1/2 lime
- 2 tablespoons (30 ml) fresh ginger, diced
- 2 tablespoons (30 ml) crushed coriander seeds
- 4 kaffir lime leaves (Asian lime leaves), optional
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