Total Time
20mins
Prep 10 mins
Cook 10 mins

This is an adaption of a Malay Chinese spice recipe which is "guaranteed" to keep the Bird Flu away from those who use it. I doubt it works but it is sure mighty tasty. Good for poultry and fish dishes.

Ingredients Nutrition

Directions

  1. Deseed and remove stems from the chilies.
  2. In a heavy frying pan or wok, dry-fry the first six ingredients until they give off a rich aroma. Remember to stir and shake the pan frequently until the spices are done.
  3. Allow to cool and then grind in a grinder. Stir in the nutmeg, star anise and turmeric.
  4. Use immediately or store in an airtight jar away from light for no more than one month.