The second recipe from my Christmas Hamper is this condiment I found in Steph Berg’s blog. It is great to season any asian dish such as stir-fries, curries or soups.
(Source: Steph Berg)
24 Kaffir Lime leaves, roughly shredded (I only used 10)
20g Sichuan Peppercorns
2 and 1/2 tsp Chinese Five Spice
140g Sea Salt
- Place all the ingredients in the TM bowl and dry roast for 5 min, 100C, speed 1
- Remove lid and allow to cool for 30 minutes
- Set dial to closed lid position and Turbo a couple of times until coarsely crushed (I did it several times until fine as I prefer it that way)
- Place in air-tight containers. Best used within 3 months.