Spiced salt (adapted from vong, manhattan)
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Recipe by: orelien
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
2 tb (Heap) Star Anise 2 tb Cloves
2 Cinnamon Sticks -- broken in 2 ts Cumin Seed -- optional
Pieces 1 ts Celery Seed -- optional
3 tb Sichuan Peppercorns 1/2 c Kosher Salt
Grind the star anise, cinnamon stocks, peppercorn, cloves, and cumin
seed, if using separately in a spice grinder. If using celery seed,
leave whole. Combine the spices and salt in a bowl and mix
thoroughly. Store in an airtight container. This Thai-spiced salt is
used in place of table salt at Vong Restaurant. It is particularly
good with chicken or fish steaks or fillets. Try rubbing it on an
hour before grilling. It can be left on for a spicy seasoned crust.
It is also great for adding zing to cold rice, pasta salads, or even
grilled vegetables. Makes 1 cup.
Recipe By : A Well-Seasoned Appetite - ISBN 0-670-85574-X
From: Dan Klepach Date: 10-10-95 (21:35) (159)
Fido: Cooking
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