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The spice mix here is what sets this crispy popcorn chicken apart: five-spice heightened with some white pepper, Sichuan peppercorns, onion powder, and mildly spicy gochugaru. Get the Taiwanese ...
Five-spice powder (Chinese: 五香粉; pinyin: wǔxiāng fěn) is a spice mixture of five or more spices—commonly star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds—used predominantly in almost all branches of Chinese cuisine.
Spices and spice mixtures used in Thai cuisine include phong phalo (five-spice powder), phong kari (curry powder), and fresh and dried peppercorns (phrik thai). Northern Thai larb uses a very elaborate spice mix, called phrik lap, which includes ingredients such as cumin, cloves, long pepper, star anise, prickly ash seeds and cinnamon. [37]
Qâlat daqqa (also spelled gâlat dagga), [1] [2] or Tunisian Five Spices, is a spice blend originating from Tunisia. It is made of cloves , nutmeg , cinnamon , peppercorns , and grains of paradise mixed and ground, depending on its use, between a coarse grind and a fine powder.
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Ngohiong, also known and pronounced as ngoyong, is a Filipino appetizer consisting of julienned or cubed vegetables with ground meat or shrimp seasoned with five-spice powder in a thin egg crêpe that is deep-fried. It is a type of lumpia and is a Filipino adaptation of the Hokkien dish ngo hiang (known as kikiam in the Philippines).
Baked ham is one of my favorite dishes, and this plum-baked ham recipe adds something a little bit different to the classic. The plum goes really well with the ham and the Asian spices!
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