Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           dried red chiles -- flakes, as hot as
                        -- you can find
     1/3  cup           fermented black beans -- coarsely chopped,
                        -- not rinsed
   4      cloves        garlic -- lightly smashed and
                        -- peeled
   2      tablespoons   ginger -- fresh, minced
   2 1/2  cups          corn oil -- or peanut oil
     1/3  cup           sesame oil -- japanese style

Preparation:

1. Combine all of the ingredients in a heavy, non-aluminum 2-2 1/2-quart saucepan. Rest a deep-fry thermometer on the rim of the pot. Over moderately low heat, bring the mixture to a bubbly 225F to 250F, stirring occasionally. Let simmer for 15 minutes, checking to ensure the temperature does not rise. Remove from the heat and let stand until cool or overnight. 2. Scrape the oil and solids into an impeccably clean glass jar or plastic container. Store at room temperature. (I store in the refrigerator) Menu suggestions: Use the oil whenever you want to light a spark. The "goop" that settles to the bottom is a wonderful spicy addition to sauces, noodles, fillings, and marinades. Note: It is best to use a deep-fry or candy thermometer as the oil temperature is hard to judge and this will burn quite easily. Gary Wiviott's notes: I love this Chili Oil, it is more complex and flavorful than a straight chili oil, but still has good heat. I use it in most everything, eggs, sauce, mixed with mayo, mops etc. The "goop" as Barbara Tropp calls the solids that sink to the bottom of the jar is wonderful in every thing from egg salad sandwiches to, well heck use your imagination