Beijing spice mix

The secret to many great chef recipes is a combination of herbs and spices and this secret Beijing spice blend from Etta’s head chef Rosheen Kaul, is no different. Try sprinkling this Beijing spice blend on everything from fried chicken to barbecued skewers, or roast meat and vegetables, stir-fries or even scrambled eggs to add instant, addictive flavour.

Credit: Tammi Kwok

• prep

  5 minutes

• difficulty

  Easy

Stream free On Demand

One Pan Spicy Veg

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 2 tsp white peppercorns
• 1 tsp Sichuan peppercorns
• 3 tsp cumin seeds
• 1 tsp garlic powder
• 2 tsp Sichuan or regular chilli powder
• 2 tsp chilli flakes

Instructions

1. Combine the whole spices in a small dry frying pan and toast over low heat, shaking the pan regularly to ensure the spices toast evenly.
   
2. When the spices are fragrant and aromatic, stir through the garlic powder, chilli powder and chilli flakes and toast for a further 30 seconds. Allow to cool completely, then transfer to a mortar and pestle, then grind to a coarse powder. Transfer to an airtight container and store in the cupboard in a cool, dry place.

Want more from The Cook Up? Stream all the seasons here and for free at SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

One Pan Spicy Veg

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G