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ISO interesting uses for chinese five spice powder?

k
kate Apr 20, 2005 08:19 AM

I have never cooked with Chinese five spice mix, but I want to buy some to try an interesting biscuit recipe I've found. But the recipe only needs a tablespoon of spice, so can anyone suggest what to do with the rest?

I'm sure I could use it to rub chickens before cooking, but the unusual cookie/spice combo got me wondering if there aren't any more creative ways to use it? Thanks...

Link: http://www.leitesculinaria.com/recipe...

  1. k
    Karl S. Apr 20, 2005 08:39 AM

    Use it especially on pork roasts.

    1. t
      The Rogue Apr 20, 2005 10:06 AM

      Buy some, a good quality one like Penzeys. The supermarket ones are lousy. Then play with it.

      I've used it in beef stews and pot roasts. Also with pork dishes and roast pork. And on chicken.

      1. k
        kc girl Apr 20, 2005 11:15 AM

        You can mix with an oil (plain or sesame or garlic or ??) and mix with almonds, then roast the almonds. Use almonds as appie nosh or in salads or crushed in vegetables or to encrust a piece of halibut.

        "Chinese Five Spice Powder
        Originating in China, this spice mix combines equal parts ground cinnamon, fennel, star anise, cloves, and Szechwan pepper. It is often used in meat marinades and as a spice in barbequing. Mixed with ground salt, it makes a dip for deep-fried Chinese foods."

        Also, mix it into hot tea, add some honey, maybe some apple juice, and chill in refrigerator for a spicy beverage. That beverage is good with bbq.

        Or, cut op disks or fresh pineapple, rub with 5-spice and grill. Top with green tea ice cream or even just vanilla (which is sweeter) for a nice dessert.

        1 Reply
        1. re: kc girl
          k
          kc girl Apr 20, 2005 11:20 AM

          Reading a post below gave me an idea:

          Use with coconut milk in a sauce or ice cream. Sorry, I don't have a recipe for that. Maybe use it in amounts likened to cinnamon in a recipe? And consider a variation on the Thai recipe for Tom Kha Kai soup using the 5-spice in place of other seasonings.

          Just a thought.

        2. j
          James Apr 20, 2005 11:20 AM

          It's also good in apple pie, in place of the usual spices.

          1 Reply
          1. re: James
            p
            peg Apr 20, 2005 06:50 PM

            ....and it is great in homemade chorizo, if you are of the sausage-making persuasion.

          2. p
            PollyG Apr 20, 2005 11:42 AM

            My father uses it as a partial substitute for cinnamon in his Bananas Foster version, the infamous Bananas Alvin.

            They're infamous because you really need to use a saucepan with a firmly affixed handle if you are going to flame the sauce at the table and pour the still-flaming sauce over the bananas and ice cream. The dining room table still has a small burn mark. It was the age of polyester and we're just happy he didn't set any of the guests on fire.

            1. c
              Candy Apr 20, 2005 02:38 PM

              Ihave not made this in awhile, your post made me remeber it. It is really good.

              Get a pound and a half to two lbs. of spareribs. Have the butcher cut them across into 3 pieces. Heat a wok or heavy skillet and then add 3 Tbs. oil. To that add 2 lg. cloves of garlic that have been smashed and peeled, 2 Tbs. of fermented balck beans that have been rinsed and chopped, 2 slices of gincer, and 2 scallions, chopped including the green part. Stir the seasonings rapidly and then add the ribs and stir until each piece has been well seasoned with the seasonings. To that add 1 1/4 C. boiling water, a tsp. of 5 spice, 2Tbs. soy sauce, 2 tsp. sherry and a tsp. sugar. Bring to a boil and then reduce the heat to a simmer and cover adn simmer 45 minutes. Then turn heat to medium high and and cook stirring until the liquid is all but evaporated. Turn out on to a serving dish and scatter the seasonings all over the top.

              1. e
                emdb Apr 20, 2005 06:01 PM

                cut apples or pears into chunks, toss with clarified butter (pref) or neutral oil, and five spice powder. Roast on a baking sheet until browning, shrunken, and tender. Toss with a little honey thinned with a small amount of balsamic vinegar (they should be moist but not dripping), place back in oven for 5 more min, and serve, either with plain or vanilla yogurt, a coconut custard or pudding, or with cream or coconut cream.

                1. m
                  MV Apr 20, 2005 06:16 PM

                  I use it in my spice rub that i use for chicken and pork that i bbq. I mix 1/2 cup brown sugar, 1/4 cup kosher salt, a 4 tablespoons sweet paprika, 1-2 teaspoons five spice powder, 2- 3 teaspoons of chile powder, 2 teaspoons garlic powder.

                  It really works welll for bbq'd meats.

                  1. c
                    Carb Lover Apr 20, 2005 06:57 PM

                    While 5-spice powder is traditionally used in Chinese/Asian cookery, I have found that just a little in many European- and Latin-style meat dishes adds an interesting accent. For instance, it's really nice in slow-cooked dishes such as braised shortribs, pot roast, or lamb stew. While not traditional, I might even add a little to a fajitas or carnitas marinade or chili. Trick is just to add a little so it imparts a subtle flavor w/o overpowering the dish. Happy experimenting!

                    2 Replies
                    1. re: Carb Lover
                      c
                      Carb Lover Apr 20, 2005 07:14 PM

                      PS. Be sure to see what particular spices are in your 5-spice mix. They aren't all the same. That way you'll demystify what's in there and have a better sense of how you'd typically use those types of spices. Linked a brief blurb about 5-spice and recipes from About.com below. According to them:

                      "The traditional mixture includes fennel, cloves, and cinnamon, along with star anise and Szechuan peppercorns."

                      If yours does have peppercorn, then it may not go so well w/ sweet dishes.

                      Link: http://chinesefood.about.com/library/...

                      1. re: Carb Lover
                        r
                        rudeboy Apr 21, 2005 04:01 PM

                        Excellent advice, CarbLover - I was going to say the same thing. Most of the storebought 5-spices concoctions don't have the szechuan peppercorn,so i think that people use it for sweet things (and so do I). The best approach is just what you said - learn what spices are in it. Similar to curry powders.

                    2. l
                      Luisa Apr 21, 2005 05:31 AM

                      I rub it on whole fish, along with salt and oil/butter (cut a few slits into the fish for better penetration of flavor). I usally oven-roast the fish, but grilling would work too.

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