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China Moon Ten - Spice

Cuisine: Asian
Serves: 1 people

Recipe Ingredients

  Barb Day
2 tablespoons 30mlFennel seeds
10   Star anise - broken into
  Points
2 tablespoons 30mlSzechwan peppercorns
1 tablespoon 15mlCoriander seeds
3/4 teaspoon 3.8mlWhole cloves
3/4 teaspoon 3.8mlCumin seeds
1 1/2 teaspoons 7.5mlBlack peppercorns
1/2 teaspoon 2.5mlCinnamon - ground
1/4 teaspoon 1.3mlGinger - ground
1/2 teaspoon 2.5mlTurmeric

Recipe Instructions

Makes 3/4 cup. Toast the whole spices together in a small dry skillet over low heat, stirring and adjusting the heat so that the spices toast without burning. Stir until the spices are fully fragrant and the fennel seeds and lighter colored spices are lightly browned, about 5 minutes.

Stir in the ground spices. Using a spice grinder or a clean coffee grinder, grind the mixture finely. Store in a tightly covered jar. Serving suggestions: Use in marinades and sauces, mayonnaises, chopped meat mixtures, sauteed vegetables and pastas.

Source:
China Moon Restaurant, San Francisco, Ca, Barbara Tropp

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