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Follow her as she prepares and partakes the "bread for the stomach" in http://beforesixdiet.blogspot.com/ . And while you are full at it, she offers you the "bread for the soul" in her travels by foot and by thoughts in http://footandfire.blogspot.com/ Happy Reading!

Monday, November 17, 2014

Kansi with native Pechay in Chinese Five Spice

For this beef soup, use beef with bones which carry the marrow. This is a no-sweat beef soup. The trick is to quickly boil the beef and remove the froths and sediments forming above the water. Put more water and bring to boil until the meat is tender (This is the waiting part especially if there is no pressure cooker in the house). While boiling, put the Chinese Five Spice (Please see earlier post).

I have Cinnamon sticks and star anise in the house, so aside from the powder, I put some of it as I love the woody and earthy aroma of these two spices. 

If the meat is tender, adjust taste with pepper and salt. When done with the taste, put the trimmed native pechay  and let vegetable cook covered for one to two minutes . Serve piping hot.   

Sunday, November 16, 2014

Chinese Five Spice and its many variations

This packet is a gift from a good friend who now works in Beijing, China. It says "Ginger Poweder" but from what I can understand from the photo, it is more like what we came to know as Chinese Five Spice. I wonder why they did not name it so. I googled and found these suggestion on how to make your DIY spice combination. This is perfect for beef stews and beef soups and stocks. Here are the varied stuff I found and brace yourself as I will post the ingredients which were posted at the back of this luckily in English: It is not five only.

1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon fennel seed, toasted and ground
1 teaspoon ground star anise
1 teaspoon szechuan peppercorns, toasted and ground


1 tsp. ground Szechwan pepper
1 tsp. ground star anise
1-1/4 tsp. ground fennel seeds
1/2 tsp. ground cloves
1/2 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground white pepper


Anise, Cinnamon, Star Anise, Cloves, Ginger


2 tablespoons ground star anise
2 tablespoons ground fennel seeds
2 teaspoons crushed cassia
2 teaspoons crushed Szechuan peppercorns
1/4 teaspoon ground cloves


Combine ground star anise, ground fennel seeds, 
crushed cassia*, crushed Szechuan peppercorns, and ground cloves.


The packet above contains Aniseed, Chinese prickly ash*, Chinese Cinnamon, dry ginger,
anise, dried orange peel, strawberry.

*Please see the difference between cinnamon and cassia here.
*Chinese prickly ash is also known as Szechuan peppercorns.