Spiced salt (adapted from vong, manhattan)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | (Heap) Star Anise |
| 2 | Cinnamon Sticks -- broken in | |
| Pieces | ||
| 3 | tablespoons | Sichuan Peppercorns |
| 2 | tablespoons | Cloves |
| 2 | teaspoons | Cumin Seed -- optional |
| 1 | teaspoon | Celery Seed -- optional |
| ½ | cup | Kosher Salt |
Directions
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