Asian Five Spice Vinegar Recipes

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ASIAN FIVE-SPICE VINEGAR



Asian Five-Spice Vinegar image

Try this vinegar in Thai and Chinese stir fry dishes or noodle dishes that call for plain rice vinegar or as a marinade for cucumbers.

Provided by queenbeatrice

Categories     < 15 Mins

Time 15m

Yield 1 cup, 1 serving(s)

Number Of Ingredients 8

1 cup rice vinegar
1 teaspoon coriander seed
1 teaspoon whole cloves
1 teaspoon star anise, pieces
1 teaspoon minced peeled fresh ginger
1 lemon
1 teaspoon pink peppercorns
5 fresh cilantro stems

Steps:

  • Combine first 5 ingredients in a non-aluminum saucepan.
  • Simmer over low heat 10 minutes.
  • Remove from heat, and cool.
  • Pour into a wide-mouth jar; cover and let stand for 2 weeks in a cool, dark place, gently shaking jar occasionally.
  • Strain the vinegar mixture through a cheesecloth lined sieve into a glass measure or medium bowl; discard solids.
  • Cut 1 strip from rind of lemon; cut into very thin slices to equal 1 teaspoon. Pour vinegar into a decorative bottle.
  • Add pink peppercorns, lemon rind strips, and cilantro.
  • Seal with a cork or other airtight lid; store in a cool, dark place.

CHINESE FIVE SPICE



Chinese Five Spice image

I regularly mix up my own spice blends. I have recipes of Indian and Mexican spice blends, too. But my favorite is this Chinese five spice version with its strong anise flavor. It's so convenient to make this mix from pantry staples I have on hand. -Lydia Scott, Englehart, Ontario

Provided by Taste of Home

Time 20m

Yield about 1/2 cup.

Number Of Ingredients 5

2 tablespoons aniseed
2 tablespoons fennel seed
2 tablespoons ground cinnamon
2 tablespoons whole cloves
2 tablespoons whole peppercorns

Steps:

  • In a spice grinder or with a mortar and pestle, combine all ingredients (in batches if necessary); grind until mixture becomes a fine powder. Store in an airtight container for up to 6 months.

Nutrition Facts : Calories 8 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein.

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  • Combine first 5 ingredients in a nonaluminum saucepan; simmer over low heat 10 minutes. Remove from heat, and cool. Pour into a widemouthed jar; cover and let stand for 2 weeks in a cool, dark place, gently shaking jar occasionally.
  • Strain the vinegar mixture through a cheesecloth-lined sieve into a glass measure or medium bowl; discard solids. Cut 1 strip from rind of lemon; cut into very thin slices to equal 1 teaspoon. Pour vinegar into a decorative bottle; add pink peppercorns, lemon rind strips, and cilantro. Seal with a cork or other airtight lid; store in a cool, dark place.

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