[MC-AllEthnic-Recipes] Chinese Spice Salt - trace Carbohydrate; trace Dietary Fiber

 

* Exported from MasterCook * Chinese Spice SaltRecipe By :Chef Christine Manfield, Paramount Restaurant, Sydney, AustrailiaServing Size : 9 Preparation Time :0:00Categories : Condiment LowCal (Less than 300 cals) LowerCarbs LowFat (Less than 10%) Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 tablespoons sea salt 1 teaspoon Sichuan peppercorns 2 teaspoons Chinese Five Spice powderDry roast the sea salt and peppercorns over gentle heat until fragrant and lightly colored. Cool and grind to a fine powder, then pass thru a fine-meshed sieve and discard the husks. Mix with the Five Spice Powder and store in a sealed jar.Makes 3 tablespoons (9 one-teaspoons servings)AuthorNote: A vital accompaniment to Chinese barbecued, roasted and fried
[favorites]. Traditionally served in a small, shallow dish and sprinkled onto food as it is about to be eaten.Cuisine: "Asian"Source: "Spice: Recipes to Delight the Senses by Christine Manfield, 1999, 2005"S(Formatted by Chupa Babi): "Sept 2012"Yield: "3 teaspoons" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2 Calories; trace Fat (8.7% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1254mg Sodium. Exchanges: 0 Grain(Starch); 0 Fat.Nutr. Assoc. : 0 904437 4172

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