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.
- Deseed and remove stems from the chilies.
- 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.
- Allow to cool and then grind in a grinder. Stir in the nutmeg, star anise and turmeric.
- Use immediately or store in an airtight jar away from light for no more than one month.