FIVE SPICE

The five basic flavors of Chinese cooking – sweet, sour, bitter, savory and salty – are all represented in five spice powder.  This may sound like an     unusual combination, but the tastes complement one another.  Five-spice powder, which has the ability to enliven even the blandest dish, is also based on the Chinese philosophy of balancing the yin and yang in food and has been incorporated into national cuisines throughout Asia. As with any blend the specific combination of spices used varies by household and cuisine, however the basic ingredients are cinnamon, fennel, cloves, star anise and Szechwan peppercorns.  Some blends could be more accurately labeled “seven-spice” since they include ginger and cardamom.  You may also find five-spice powder made with nutmeg and even licorice or white peppercorns replacing the Szechwan peppers.

 

Five-spice powder has a unique and pungent flavor and a pinch goes a long way so remember to use sparingly.  Traditionally it lend flavor to stir-fries, soups and stews plus works well with meat, poultry and fish.   It also makes an excellent marinade or rub.  For a unique burger or meatloaf, try adding a dash or two of five-spice powder to the meat before cooking and then serve it with a sweet and sour sauce – yum!   For the more adventurous, try adding it to sweets like muffins, breads, cookies, cakes or scones for something different.

 

Want to try making your own five-spice blend from scratch, here’s a recipe to get you started:

           8 whole star anise

            3Tbs cinnamon chips (or crushed sticks)

            3Tbs fennel seed

            1Tbs whole cloves

            1Tbs Szechwan peppercorns (or white peppercorns)

Dry roast the peppercorns in a skillet by shaking over low heat for about 3 minutes or until the aroma is released.   Grind each ingredient separately in a spice mill or with a mortar and pestle, strain each to remove any large remaining pieces, then combine and mix well.  Grind the mixture again until very fine.  Store in an airtight container in a cool, dark place.  Enjoy!

 

FIVE SPICE TIP

A versatile seasoned salt
Is made by stir-frying
sea salt with five-spice powder
in a dry skillet over low heat
until they are well mixed

 

FIVE SPICE RECIPES:

FIVE-SPICE STIR FRY
            Heat 1Tbs vegetable oil in large pan and sauté 1lb of boneless chicken strips until lightly browned.  Add 1 sliced red pepper and 1 1/2 cups of vegetables such as broccoli, snow peas, baby corn, etc. with 1tsp five-spice powder and 1Tbs sesame seeds.  Stir-fry for 2-3 minutes.  Blend 1tsp cornstarch , 1Tbs soy sauce and 1/3c water and add to the pan and stir fry another 2 minutes.

FIVE-SPICE WALNUTS
3Tbs butter
1 tsp five-spice powder
1/2 tsp salt
3 cups broken walnuts

            Melt butter then stir in spice and salt.  Add walnuts until evenly coated then spread on a greased baking sheet and bake at 300 degrees for 20 minutes, stirring once or twice during baking.  Cool for 15 mins, then spread on paper towels to cool completely.  Store in an air-tight container.

SPICY CHOCOLATE FONDUE
Coarsely chop 8oz semisweet chocolate and 4oz unsweetened chocolate then combine in a double boiler with 1c whipping cream and 2Tbs sugar until melted and smooth.  Pour into fondue pot and stir in 1tsp cinnamon and 1tsp five-spice powder.  Keep warm and swirl in a couple tablespoons of sour cream just before serving with pound cake for dipping.

 

"So whether you eat or drink, or whatever you do,
do it all for the glory of God"
I Corinthians 10:31