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Savory Recipes using Li Hing powder.{Dried perserved plum powder}

Duppie Jun 14, 2012 12:51 PM

I just received my shipment of white Li Hing powder and mainly use it in my Asian BBQ rub and my Lichee vodka and tonics but are there any other favorite savory recipes out there that uses this unique seasoning?

  1. blue room Jun 14, 2012 03:24 PM

    I cannot answer your question, but have one of my own. Is this the seasoning on the snack food dried plum "li hing moy" that are sold in Hawaii? (Sold in little cellophane sacks like peanuts & candy.)

    7 Replies
    1. re: blue room
      Duppie Jun 14, 2012 04:44 PM

      Exactly, but it's a little more than that. The white Li Hing powder I get from the Philippines is a bit denser with actual ground plum and a bit more tart than the typical red Li Hing.
      It has become a critical component in my Asian dry rub but we'll keep that to ourselves...shall we?

      1. re: Duppie
        Joebob Jun 14, 2012 04:51 PM

        Living in HI as I do, I would be very interested in the recipe. May I/we have it please? To me, this site has been first and foremost about improving world food, so I hope you'll share it.

        1. re: Joebob
          Duppie Jun 14, 2012 05:25 PM

          I will agree to post the ingredients, however the actual measurements changes every time I make a batch so you will have to modify to your taste. Okay?
          Li hing powder.
          Palm sugar.
          Kosher salt.
          Onion and garlic powder.
          White pepper.
          Sichuan pepper.
          Five spice.
          Mustard powder.
          Powdered orange peel or mandarin peel.
          Dried thyme.
          Smoked paprika.
          Ancho chili powder.
          Again measure to your taste and blend all ingredients to fine powder.
          Rub liberally onto pork ribs or poultry and let sit overnight.
          Grill or smoke and if necessary serve with Chinese BBQ sauce diluted with Mirin ,chili oil and lemon juice but my friends like it without any sauce.

          Now go out and make it your own and post pictures if it's successful.

          1. re: Duppie
            Joebob Jun 14, 2012 07:26 PM

            THANK YOU Dupie. May I trust that the list is a proportional one, like the list of ingredients on commercial packages? If not, would you please rearrange it so? Otherwise, there may be no hope of even approximating your undoubtedly exciting rub.

            1. re: Joebob
              Duppie Jun 14, 2012 07:30 PM

              It is......the one hint I can offer is that the rub is rather sweet.

              1. re: Duppie
                Joebob Jun 15, 2012 12:13 AM

                Sweet for pork, of course. Do you make any changes for beef e.g. adding dried tangerine peel?

                1. re: Joebob
                  Duppie Jun 15, 2012 12:23 AM

                  I very rarely prepare beef in this manner,traditionally pork,poultry and sometimes lamb. With the lamb I dial up the dried citrus peel and try to add more of a herb ingredient,dried mint,basil,parsley,cilantro are all great but Tamarin leaf hits the right note when I can find it.

    2. ipsedixit Jun 14, 2012 08:50 PM

      Not necessarily savory, but my mom sprinkles it on fruit -- e.g. pineapples, apples, mangoes, pears, etc.

      I use it sometimes mixed into congee or oatmeal.

      2 Replies
      1. re: ipsedixit
        Duppie Jun 14, 2012 11:58 PM

        I sprinkle it on peppered green mango salad and grilled pineapple which usually accompanies the BBQ pork ribs.
        There has to be other recipes out there...Champoy {Philippines} or Salt Prunes {Caribbean} has been around forever and I remember stuffing a hand full in my school pants pockets as a kid for a salty treat,the sweet/sour/salty dust was always the best part.

        1. re: Duppie
          ipsedixit Jun 15, 2012 07:28 AM

          Works well in deviled eggs, egg salad and potato salad type salads.

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