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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is an adaption of a Malay Chinese spice recipe which is guaranteed to keep the Bird Flu away from those who use it. I doubt it works but it is sure mighty tasty. Good for poultry and fish dishes. Ingredients:
2 dried red chilies |
6 cloves |
1 cinnamon stick |
1 teaspoon coriander seed |
1 teaspoon fennel seed |
2 teaspoons szechuan peppercorns |
1/2 teaspoon grated nutmeg |
1/2 teaspoon grated star anise |
1 teaspoon ground turmeric |
Directions:
1. Deseed and remove stems from the chilies.
2. In a heavy frying pan or wok, dry-fry the first six ingredients until they give off a rich aroma. Remember to stir and shake the pan frequently until the spices are done.
3. Allow to cool and then grind in a grinder. Stir in the nutmeg, star anise and turmeric.
4. Use immediately or store in an airtight jar away from light for no more than one month.
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