Chinese Spice Salt- trace Carbs, trace Fiber
Recipe By: Chef Christine Manfield, Paramount Restaurant, Sydney, Austrailia
Servings: 9
Preparation Time: 0:00
Categories: Condiment LowCal (Less than 300 cals) LowerCarbs LowFat (Less than 10%)
2 tablespoons sea salt
1 teaspoon Sichuan peppercorns
2 teaspoons Chinese Five Spice powder
Dry roast the sea salt and peppercorns over gentle heat until fragrant and lightly colored. Cool and grind to a fine powder, then pass thru a fine-meshed sieve and discard the husks. Mix with the Five Spice Powder and store in a sealed jar.
Makes 3 tablespoons (9 one-teaspoons servings)
AuthorNote: A vital accompaniment to Chinese barbecued, roasted and fried [favorites]. Traditionally served in a small, shallow dish and sprinkled onto food as it is about to be eaten.
Cuisine: "Asian"Source: "Spice: Recipes to Delight the Senses by Christine Manfield, 1999, 2005"
S(Formatted by Chupa Babi): "Sept 2012"
Yield: "3 teaspoons"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 2 Calories; trace Fat (8.7% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1254mg Sodium
Exchanges: 0 Grain(Starch); 0 Fat
| Reply via web post | Reply to sender | Reply to group | Start a New Topic | Messages in this topic (1) |
