Chinese Take Out Chinese Five Spice Powder Food

CHINESE FIVE-SPICE POWDER

Steps:

• Mix the spices together and store in an airtight jar.

CHINESE TAKE-OUT: CHINESE FIVE SPICE POWDER

Steps:

• Heat a heavy bottom skillet over medium-low heat. Add peppercorns and shake pan back and forth for 2-3 minutes.
• Immediately put peppercorns into a spice grinder, along with the star anise and fennel seed. Grind until the spices are finely powdered. Sift the spices through a fine mesh strainer and discard what remains behind. Put powdered spices back into the grinder and add the ground cinnamon and ground clove. Mix again until thoroughly combined.
• Store in a tightly sealed container in a cool, dark place for 4-6 months. (I usually make a double batch and use a small (4 oz) baby food jar for storage).
• Enjoy your "Home-made Chinese Five Spice Powder"!

FIVE-SPICE CHINESE PANCAKES

Steps:

• Place flour, five spice powder, and chives (optional) in a medium bowl.
• Combine milk, margarine, and egg in a separate bowl.
• Add milk mixture to the flour mixture, stirring with a whisk until blended.
• Cover and chill for an hour.
• Place an 8-inch crepe pan or nonstick skillet pan coated with cooking spray over medium-high heat until hot.
• Remove pan from heat and pour scant 1/4 cup of batter into pan; quickly tilt pan in all directions so batter covers the bottom of pan.
• Place pan back on burner and cook about 1 minute.
• Carefully lift edge of pancake with a spatula to test for doneness. The pancake will be ready to turn when it can be shaken loose from the pan and the underside is lightly browned.
• Turn pancake over, cook other side for about 30 seconds.
• Place the pancake on a plate and cool. Repeat until all of the batter is used. Stack pancakes between single layers of wax paper to prevent pancakes from sticking.

CHINESE 5 SPICE POWDER

Steps:

• Combine all ingredients in small airtight container. Store in a cool, dry place.
• My Note: * 1/2 teaspoons salt * 1/4 teaspoons ground white pepper Dont worry about these two ingredients as they are both to taste and are only needed when you are adjusting seasoning to taste. White pepper has a very strong and overpowering flavor. I would even omit the white pepper entirely since this is a -5- spice.
• *I was told this is a Great formula by a frind, Who is a Cantonese who used to own a Chinese restaurant in Sydney, Australia. She married an Anglican. Knowledge is transferrable, so is skill. Congratulation for such great effort. No one defines formula in food. But she testify this formula is genuine and popularly used. Individual variations are always present, some add MSG, some fry the Szechwan peppercorn powder more, some dry fry the anise seeds powder more to give more fragrance, etc. Salt & pepper spice simply means add salt and white pepper. Completely agree.
• I needed 5 spice powder and didn't have it at home. This recipe is excellent. It was used to coat walnuts for an Asian salad. I loved the seasoned walnuts so much, I ate them straight and am now going to make them for 5 holiday parties we are attending.

CHINESE FIVE-SPICE VEGETABLES

Steps:

• In a cup, combine the minced garlic, soy sauce, Chinese five spice powder, sugar, water, sesame oil and flour
• In a wok, heat oil and fry the onion and ginger
• Add the squash, cauliflower,baby corn and the mixture then simmer for 3 1minutes or until cooked and tender
• Add the mushrooms and Chinese cabbage then simmer for 2 minutes.
• Add the tofu and simmer for 1 minute.