This easy-to-make Asian spice blend is just the recipe if you're cooking Asian style. Made with traditional herbs and spices, it'll season and flavour many of your dishes ranging from stir-fries to rice and noodle dishes to your grilled steak and chicken cooking. (See the bottom of the page for links to more of my recipes)
Note: If you have them to hand, I recommend using a few whole ingredients as these will add the best flavours and aromas. However, if you do not have them available, simply use pre-ground powders and reduce the quantities the recipe requires by about half. For example, for 2 tablespoons of cumin seeds you would use 1 tablespoon of pre-ground cumin. Reduce any others you don't have whole by half as well and stir in with the other powders when making.
What You'll Need: (makes 7-8 tablespoons)
2 tbsp sesame seeds
2 tbsp chopped dried orange peel (optional)
2 tbsp cumin seeds
1 tbsp dried chives
4 tsp dried basil
2 tsp ginger powder
2 tsp garlic powder
2 tsp onion powder
2 tsp chili powder
2 tsp peppercorns
1 tsp fennel seeds
1-2 tsp salt (see note 2 below)
tbsp = tablespoon
tsp = teaspoon
Store your Asian spice mix in an airtight jar out of direct sunlight. Use within 3 months.
Note: To get even more flavour you could dry toast the peppercorns, sesame, fennel and cumin seeds for a couple of minutes prior to cooling and grinding. The heat from the toasting really brings out the flavours and aromas.
Click here for more info on this simple, recommended cooking technique. (Link opens in new window)
Note 2: Whilst you can use processed table salt for this recipe if that's all, I recommend using a quality sea, rock, flakes or kosher salt. Not only will this enhance your blend, and therefore your cooking, as it's not processed as much it'll be healthier.
Note 3: You can easily buy dried orange peel online nowadays if you choose to use it, or, if you're like me you can make it yourself. It's easy to do and there are "how to" videos on Youtube if this interests you.
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