A five spice mix is widely used in Asian cuisine, especially as a marinade for meat, such as pork. This mix is perfect as a dry rub for meat such as char siu / Chinese BBQ pork or roast pork. The Nyonya dishes that use the five spice mix are lor bak/Ngo hiang and tau ewe bak (braised soy pork), plus many more.
Traditionally, the basic five spices that made up the five spice powder mix were peppercorn, star anise, fennel seeds, cloves and cinnamon sticks. These made up the five flavours of sweet, sour, bitter, salty or umami (savoury), which also represents the five elements of fire, wood, water, earth and metal.
I would like to introduce to you this particular brand of mixed spices that I grew up with. It consists of the basic five spices, but with another five more spices added to it.
My go to Pok Oy Thong mixed spices all the way from Penang
If you show this packet to anyone from Penang, or those who grew up with this mixed spice mix, they will attest that this is one of the best mixed spices they have ever tried.
Ingredients for the mixed spices:
- Cinnamon sticks (Kayu Manis)
- Cardamom seeds (Buah Pelaga)
- Fennel seeds (Jintan Manis)
- Lemon peel (Kulit Limau)
- Star anise (Bunga Lawang)
- Cloves (Bunga cengkih)
- Coriander seeds (Biji Ketumbar)
- Nutmeg seeds (Biji Pala)
- Rice (Beras)
- Pepper (Lada)
Just cooking with the spices can add a depth of character to the dishes. Marinade your meat with the spices – such as roast pork, braised soy pork dish, Chinese BBQ pork, lor bak etc,. or just add a teaspoon to your favourite BBQ meats.
I am sharing with you the recipe for roast pork: https://nyonyalicious.com.au/roast-pork/
You can get the mixed spice from Nyonyalicious Online Store
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