NUMBING OIL RECIPES

Steps:

• If you have a good cooking thermometer (you should!), heat the peanut oil in a small saucepan over medium heat to 275 degrees.
• If you don't have a thermometer, heat the oil until wisps of smoke start to appear - that should be 350 degrees or so - then remove from the heat and let cool 5 minutes. Your oil should now be about 275 degrees.
• While the oil is heating, combine all other ingredients except sesame oil in a heatproof bowl or jar with at least a 1-cup capacity.
• When your oil is at the correct temperature, pour a little into the chile mixture. It should sizzle on contact with the chiles, but they shouldn't blacken (though they may darken a bit) or smell burnt. They should, however, send up a gorgeous toasty aroma. If there's no sizzle, heat your oil for another minute and try again. If there is evidence of burning, let it cool a bit more. Otherwise, pour all of the oil over the chile flakes.
• The mixture should sizzle and bubble merrily for a minute, smelling delicious, and then subside. Set aside to cool. When the mixture is cool, stir in the sesame oil. The oil can be used right away, but is better after a few hours to a day. Store at room temperature in a small glass jar or other tightly covered non-reactive container. Ma la oil can be stored indefinitely, but it is best in the first few weeks. If it starts to taste rancid - which might happen if stored for a long time or in hot weather - toss it and make more.

Steps:

• ***Numbing oil
• Heat 2tbsp of oil in a small sauce pan and add the shallots, medium-high heat. ± 1 minute.
• Add the next ingredients: garlic, ginger, chili, star anise, paprika powder, chili flakes and Szechuan peppercorns.
• Fry very gently for 5 minutes until the onion and garlic has softened.
• Add the tomato paste and the sesame seeds, cook for another 2 minutes.
• Stir in the remaining oil and let simmer on a low heat for 10 minutes.
• If cooking too fast, take off the heat now and then.
• Leave to cool and infuse for at least half and hour before using.
• ***The Ginger Cream
• Press the grated ginger through a fine-mesh sieve or just squeeze well with your hands, squeezing as much juice out as possible. Should be about 2 tbsp. Discard the pulp.
• In a large bowl add this to the cream cheese, garlic and lime (or lemon) juice.
• Whisk together until smooth, taste and season to your liking.
• ***The Cabbage
• Bring a large pot of well-salted water to the boil and blanch the cabbage leaves for 2-3 minutes until wilted.
• Remove from the pan and pat dry with paper towels.
• Set aside to cool.
• ***Plating up
• Spread out the cream cheese mix on a large platter.
• Divide the cabbage leaves over the cream cheese.
• Drizzle over 3 tbsp of the oil and 1 tbsp of the aromatics at the bottom of the oil.
• Serve straight away!