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Nom Nom Nom.
Editor's note: This recipe is from Ming Tsai's Simply Ming. This recipe only uses 1/4 of Ming Tsai's butter shortbread cookie dough. Use the rest to make classic shortbread, double chocolate-ginger shortbread, and caramel macadamia nut crunch.
Marinate the chicken overnight, then pop it into the oven the next day.
Peanuts are a symbol of longevity in Chinese culture. Feel free to vary the basic recipe by experimenting with different combinations of spices. Serves 6 to 8
These tasty cones are perfect for the five-herb ice milk, but they also liven up plain old vanilla ice cream.Instead of forming the pizzelle into cones, you can serve them flat, like cookies.
As with any muffin recipe, the trick to making five spice muffins is not to overbeat the batter and and to place the muffins in the oven immediately after mixing the wet and dry ingredients. Yields about 20 muffins.
Ryan Poli pairs this spicy Middle-Eastern-inflected lamb with mellow shallot-studded spinach.
In Allenstown, New Hampshire, Linda Murray adds Asian flair to tuna steaks with delightful results! For a bolder taste, marinate the tuna for 30 minutes.
Five-spice powder adds an extra kick to a marinade for grilled chicken. The recipe allows for extra marinade to use as a basting sauce.
Fragrant five-spice powder enhances the Asian accent in this marinade. Use it to marinate beef or chicken, and brush with the marinated while grilling. It is also delicious with seafood, but only needs to be brushed on during grilling. The recipe makes enough to marinate one pound of meat, poultry or seafood, with some left over to pass alongside. Any marinade coming in contact with raw meat, seafood or poultry must be boiled for one minute before using it for basting.
I marinate tofu in a fragrant, garlicky marinade, bake it, and then use it in place of meat or seafood in stir-fried dishes, stews, and soups. The marinade is also very good without the five-spice powder.*
Joseph Gomes, chef at Bombay Talkie in New York City, sprinkles this dish with classic Indian seasonings.
Grilled pineapple, ginger, and Asian five-spice lend an almost Hawaiian quality to these delicious burgers topped with gouda cheese. They use turkey as an alternative to ground beef.
Notes: Feel free to vary the nuts and spices in this basic brittle recipe. A candy thermometer is useful for making the brittle, but you can also go by color; look for a shade between pale gold and deep amber in step 2. The darker the color, the deeper the toasty, caramel flavor of the finished candy. If you can't find Chinese five spice, substitute 1/4 teaspoon each ground cinnamon, ground cloves, ground ginger, and ground anise seeds.
Many countries have a sweet spice mix like this Middle Eastern five-spice: the Chinese have a five-spice, the French have quatre epice, and in the United States, we have pumpkin pie spice mix. The combination of aromatic tropical evergreen seeds enhances meat, chicken, and rice dishes. It’s also wonderful added to feta cheese and marinated mushrooms. Just use a pinch to lightly perfume a dish.
You might want to begin by baking one cookie to get the hang of folding before trying two at a time. Active time: 1 hr Start to finish: 1 hr
Talk about a sugar-and-spice treat! Just try to stop eating these toasty, roasty snack nuts. “They’re also great sprinkled on all kinds of salads.” Anne Leslie - Chandler, IN
Chinese five-spice powder typically combines cinnamon, star anise, anise seeds, ginger, and cloves. The combination gives the pecans a sweet, bitter, salty, and pungent flavor that's great.
In Englehart, Ontario, Lydia Scott regularly mixes up her own spice blends. "I have recipes of Indian and Mexican spice blends, too," she notes. "But my favorite is this Chinese version with its strong anise flavor. It's so convenient to make this mix from pantry staples I have on hand."
In Englehart, Ontario, Lydia Scott regularly mixes up her own spice blends. 'I have recipes of Indian and Mexican spice blends, too,' she notes. 'But my favorite is this Chinese version with its strong anise flavor. It's so convenient to make this mix from pantry staples I have on hand.'
Chinese five-spice is made up of cloves, anise, star anise, cinnamon and ginger and can be bought in the supermarket in the spice aisle. These chicken breasts are sprinkled with spice, marinated and baked.
The ultimate bar snack goes Asian with the warm, spicy addition of Chinese Five-Spice Powder.
Highly aromatic Chinese five-spice powder enhances stir-fried vegetables, chicken, and especially fatty meats like pork and duck. Five-spice powder isn’t hot but is quite concentrated, so use it in small quantities. (Heat-treated Szechuan pepper may now be legally imported to the United States.)
Bid farewell to the traditional roasted chicken by giving it a dip in an Asian-inspired marinade. What to buy: Tamari is wheat-free soy sauce. It can be found in gourmet groceries and Asian markets. If you have a hard time finding it, you can substitute soy sauce, but check the marinade’s flavor because regular soy sauce is saltier. This recipe was featured as part of our Chinese New Year Dishes photo gallery.
The ultimate fusion drink, this hot chocolate pairs up Chinese five-spice powder with an orange-flavored rum from Martinique for a spicy citrus taste that hits the spot. What to buy: Clément Créole Shrubb liqueur features a blend of rums flavored with spices and orange. It can be found at specialty liquor stores or online. Five-spice powder is a Chinese spice mix that livens up anything it touches. It can be found at most major grocery stores or you can make your own. For this recipe, use high-end chocolate, such as El Rey 41 percent milk chocolate.
This southern American dessert is a classic for Kwanzaa celebrations. Five-spice powder is a blend of cinnamon, cloves, fennel seed, star anise, and Szechuan peppercorns that can be found in the spice aisle of most supermarkets. If five-spice powder is unavailable, use pumpkin pie spice.
Chinese five-spice powder is a common spice blend that can be found in most supermarkets. Its five assertive compo-nents are cinnamon, cloves, fennel seed, star anise, and Szechuan peppercorns. Cutting the cooked noodles makes them easier to combine with the other ingredients and serve.
More pastry chefs are using spices typically associated with savories in their sweets. Here, Chinese five-spice powder, a blend of warm spices and aromatic flavorings, adds allure to a fruit filling.
Hmmmm...pork belly - something unctuous & yum for the last of winter. Interestingly, it looks very easy to put together. I plan to serve with Chinese broccoli & oyster sauce & steamed rice. From Food and Drink - a weekly guide to enjoying eating from Tribune. Note: Adapted from "Essentials of Asian Cuisine" by Corinne Trang Time does not include 4 hours marinating time - I plan to marinate overnight. Update - made this for the night before Christmas - the skin was crispy & the meat tender, with just enough five spice to make it delicious! Served with
Quick and easy sweet chicken dish.
Called banh mi in Vietnam, these delicious sandwiches are ubiquitous throughout the country and are usually eaten for breakfast. This version uses chicken instead of the traditional pork and pâté.
We like to serve warm Asian-style slaw with these wonderful, easy chicken legs. Vegetable fried rice or even plain noodles would work well, too.
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