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

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