Quick tip: If u keep spice blends like 5 spice and garam masala in the fridge, the aroma and flavor stays longer. Make sure they stay in the air tight container. Cheers.
I used to use a coffee grinder as well to make my spice mixes and masalas. Bought an Indian "mixie" from Amazon and never looked back. They are powerful blenders that come with 3 or 4 different size cups, depending on what you are blending. Nothing beats it! They are extremely powerful and you never have bits and pieces of spices left over that did not grind down.
I can vouch for that i have a Preeti chef pro and its so damn good has a powerful motor, the best thing is I can dry and wet grind no need to change from grinder to blender.
A quick tip, never blend all spices together. Blend each separately, sieve, set aside. Do that for all spices and then mix all spices manually together, either by stirring or shaking it in a container. The outcome and taste will be very different. This was taught to me by most chinese chefs; if you blend all spices together flavours will meld too much causing the flavour profile of each spice to be 'contaminated'.
Just did the recipe and i Sprinkle a bit on a mango and an orange it is just delicious Thank you for those beautiful recipes and say hi to mama Noy loll and your family of course
Wow! Even though I have not tried your recipes YET (still gathering ingredients )) I can TASTE them! Can't wait to put some of your recipes together!! Love your site.
Thank you for the instructions. One tip is to use Ceylon Cinnamon instead of Cassia because it's more brittle and easy to grind. As a bonus, Ceylon is also healthier than Cassia.
Made this today and it came out perfectly! Cant wait to use it in my asian dishes :D After my traditional bengali food, asian traditional is always my go to :D and thank youuuu for making it so feasible for me
love your dishes. Just made Indonesian soup one. Hey watch out not all cinnamon is the real thing. stick should be flaky with many layers and you may be using a tree bark. Real cinnamon should grind up easily k. keep up the great work
Marion I FAILED WITH YOUR DUMPINGS😨😩So I remember what you said about a marriage and the DUMPING CHILD LOL🤔😂🤣So I was making sumai shrimp shumai without the wrapper I was making them into meatballs for my soup at the same time I was making your dumpling well the oyster sauce and the fish sauce made it too salty for me so I had to add more pork to cut down on the salt so I was able to save your recipe but I had way too much filling so what I did was put the sumai and your basil dumpling together and it had a baby dumpling that was so good mixed I can explain to you how delicious this was and since your last video was on my mind I sprinkled a little five spice powder in it was so good as a dumpling and a meatball it sounds like alot going on but trust me and try it! I couldn't think of what to call it so I named it the "MARION" it's my lunch for tomorrow so I'll send you pics on Facebook
you can use White wine and 5 spice wait about 2month very good for cooking , vietnamese chinese favorite cooking [5 spice not grind out ] ... RUOU MAI HUE LO...
Hi Marion! I wanna try your Taiwan style chicken but I found out I'll need some chinese 5 spices. I'm a little bit concerned, I have all of these ingredients but most of them are powder. Do I use them immediately or I stir them too?
Thank you so much Marion!..I always wonder what the 5 spices are all about..im gonna make some of my own now that I know..cos I need it for my roast chicken.
I'm using mortal and pestil and my spice mix tastes and smells really delicious. There is just one thing, there is a "crunch" like if there was sand in my food, I think it's coming from the peppercorns. Do you know a solution how I can make that go away or did I just not grind it good enough? Thank you for your recipes, greetings from germany!
There is another comment of mine buried somwhere here, TLDR, you need to make sure You use only shells (pericap) of peppercorns and discard ALL of black fruits inside. Those are inedible and grind down to a sand at best, to teeth damaging shards at worst. Either get premium peppercorns (not found in supermarkets) or clean them up yourself. Now why would they sell it like this, well, in chinese cooking You'll see them used in braising, where spices go into a bag, and makes little difference if they're cleaned or not, second, that will become obvious after you separated fruits from pericaps, from first 10 g, one, You will have lost 30 minutes give or take, second, you will have lost half of the weight. Hope it helps :)
Greetings! I love your videos and recipes. I’m wanting to purchase a motar and pestle after viewing so many of your videos. I have a few in my amazon cart but am not sure what brand to get or how to care for it (do you wash it after every use, etc.). Please consider doing a video on this if you haven’t already. I’m sure I’m not the only one that would like to see this content. Thank you in advance!
I'll treat You to that. First, make sure all Your Sichuan peppercorns are open and no black seed creeps inside, first those are inedible, second they don't grind down very well and You end up with sand on your teeth, on that note, they are hard and can damage Your teeth. Why are they sold like that then? Well...quality and price, that and hard spices in china are often cooked in the dish in a baggie, so no risk of anything going rouge. here goes Sichuan pepper 1g, Fennel 2 g, Cloves 0.7g (take measuring 5ml spoon, take one divide in 3 and discard 1/3 (ground cloves weigh 1.3 as much as whole in a teaspoon volume)), cinnamon 4g, star anise (about 3 pieces, 1.8g) The balance depends greatly on freshness of Your base spices, if You have very fresh fennel it will take over the party, if Your cloves are old, it will be missing something even though its a background taste. Experiment and enjoy!. Man I need to work to make my replies more compact....
Does anyone have a recipe for southern Chinese 5-spice powder that uses dried orange peel granules? I have not been able to find a recipe online, so I don't know what proportion to use.
Hi. I really love watching all of ur recipes. I am starting to make a note of all thar. But i woukd like to stary with the chinese 5 spice . I am pretty sure. Know what the firsy two engredients. Bur. Not to really familiatbwith the other 3. Can u help me pls give the correct spelling of the other 3. I will need to. Buy it soon. Hope to hear from u soon.
All these are indian spice, only we indian let black pepper to dry to the maximum but chinese use it b4 that and its called szechuan pepper, all these spices used n available easily in indian home. If u are an indian be shamed of yourself asking it to a chinese liars.
Duraidurai Raj bud I don’t know what’s wrong with you, I frankly think it’s fascinating that the Asian countries have some similarities in spices and cooking styles You should be ashamed of yourself for being a close-minded individual
Thanks for the recipe! May I suggest putting cinnamon sticks in plastic baggie and smash them with the flat side of a mallet? It will crush them into small pieces which should grind easier.
I can't believe I'm making a comment.i love your video is helpful and needed. My comment is about your eyewear. Those glasses are a very poor choice. not only are they not flattering but they're actually quite distracting. Please take my comment in the spirited is meant constructive criticism you are quite lovely lady and very knowledgeable and appreciated
Love the recipe. It worked great. Wardrobe tip, loose those glasses. Glasses are fine but not those glasses. It's not a great look for the shape of your face. Not trolling, just advice.
the only complaint i have is the rims of her glasses are too thick. i'm being shallow, but i know she would look much better with thinner frames. perhaps her husband asked to wear thick frames as to act as dude repellent.
@@llcdrdndgrbd oh look at the internet white knight. i bet your dad is so proud of you. how manly you are. if you are a woman, i bet you never had a date. either way, i can tell you are an undesirable sort of person. #foreveralone
Wills Easy Guitar and other stuff uhm okaay but why is it your place to have such a complaint about her own personal style choices? Like dude she ain't dressing for you and she DOESN'T CARE if her fashion choices turn you or other men off cause it's what's she likes. Seriously wtf do you really have the expectation that women should dress/ behave in a way that's only in accordance to what men deem sexy and attractive and forget their own personal autonomy- after all, the sole purpose of women is to be objects of desire for men in the first place anyway. Also it's funny ur complaining about whitknighting when you sir have also taken it upon urself to do something no one asked for as the self appointed arbiter of what women should do.
@@0xf3cd_ There is no direct sub for it, what makes it "tick" is a compound by the name of alpha hydroxy sanshool, found only in Zanthoxylium plants (so, japanese Sansho, and chinese sichuan pepper....but also west african Uzazi, also a Zanthoxylium plant, but with one caveat, whole fruit is used, not just pericap (the outer shell surrounding the fruit). Hopefully it helps someone. As far as flavours go, pepper and ginger or pepper alone might do, but the numbing comes from compound i mentioned.
The aroma of spices around the house...priceless 😋
Quick tip: If u keep spice blends like 5 spice and garam masala in the fridge, the aroma and flavor stays longer. Make sure they stay in the air tight container. Cheers.
thanks for the tip
I used to use a coffee grinder as well to make my spice mixes and masalas. Bought an Indian "mixie" from Amazon and never looked back. They are powerful blenders that come with 3 or 4 different size cups, depending on what you are blending. Nothing beats it! They are extremely powerful and you never have bits and pieces of spices left over that did not grind down.
I can vouch for that i have a Preeti chef pro and its so damn good has a powerful motor, the best thing is I can dry and wet grind no need to change from grinder to blender.
A quick tip, never blend all spices together. Blend each separately, sieve, set aside. Do that for all spices and then mix all spices manually together, either by stirring or shaking it in a container. The outcome and taste will be very different. This was taught to me by most chinese chefs; if you blend all spices together flavours will meld too much causing the flavour profile of each spice to be 'contaminated'.
Interesting!
Honestly, coffee aroma mixed with the spices aroma could be absolutely awesome :D
Just did the recipe and i Sprinkle a bit on a mango and an orange it is just delicious Thank you for those beautiful recipes and say hi to mama Noy loll and your family of course
LOVE your channel.Just bought my first wok.And you're channel is VERY informative.Thank you so much for sharing.
Wow! Even though I have not tried your recipes YET (still gathering ingredients )) I can TASTE them! Can't wait to put some of your recipes together!! Love your site.
Thank you for the instructions.
One tip is to use Ceylon Cinnamon instead of Cassia because it's more brittle and easy to grind. As a bonus, Ceylon is also healthier than Cassia.
Thank you! This is not always easy to find in the store.
Love your show. I find a nutri bullet mini is much better at grinding spices.
Hey that's an awesome tip Maggy! Thank you! :-) And thanks for watching my show!
Made this today and it came out perfectly! Cant wait to use it in my asian dishes :D After my traditional bengali food, asian traditional is always my go to :D and thank youuuu for making it so feasible for me
Sending you love beautiful Marion.❤
This is really nice! I would like to request if you can do a video on how to make a Ramen or Pho.
I love 5 spice. This will be so delicious.....again thank you.
I just made and it smells AMAZING!!! Kinda reminds of the smell of sausages. Guessing the fennel and anise smells.
love your dishes. Just made Indonesian soup one. Hey watch out not all cinnamon is the real thing. stick should be flaky with many layers and you may be using a tree bark. Real cinnamon should grind up easily k. keep up the great work
Thanks so much Marion
Will never buy ready ones again as this is a super easy and tastes great in cooking😊 thank you for the tips
Ms. Marion what type of food processor your using ? thanks
Marion I FAILED WITH YOUR DUMPINGS😨😩So I remember what you said about a marriage and the DUMPING CHILD LOL🤔😂🤣So I was making sumai shrimp shumai without the wrapper I was making them into meatballs for my soup at the same time I was making your dumpling well the oyster sauce and the fish sauce made it too salty for me so I had to add more pork to cut down on the salt so I was able to save your recipe but I had way too much filling so what I did was put the sumai and your basil dumpling together and it had a baby dumpling that was so good mixed I can explain to you how delicious this was and since your last video was on my mind I sprinkled a little five spice powder in it was so good as a dumpling and a meatball it sounds like alot going on but trust me and try it! I couldn't think of what to call it so I named it the "MARION" it's my lunch for tomorrow so I'll send you pics on Facebook
Watching from Fiji. Love your vids. Thanks.
you can use White wine and 5 spice wait about 2month very good for cooking , vietnamese chinese favorite cooking [5 spice not grind out ] ... RUOU MAI HUE LO...
Tqnk you for this amazing spice really cool
Where do you find lil jars like that.? I make my own seasonings
Hi Marion! I wanna try your Taiwan style chicken but I found out I'll need some chinese 5 spices. I'm a little bit concerned, I have all of these ingredients but most of them are powder. Do I use them immediately or I stir them too?
Thank you so much Marion!..I always wonder what the 5 spices are all about..im gonna make some of my own now that I know..cos I need it for my roast chicken.
I'm using mortal and pestil and my spice mix tastes and smells really delicious. There is just one thing, there is a "crunch" like if there was sand in my food, I think it's coming from the peppercorns. Do you know a solution how I can make that go away or did I just not grind it good enough?
Thank you for your recipes, greetings from germany!
There is another comment of mine buried somwhere here, TLDR, you need to make sure You use only shells (pericap) of peppercorns and discard ALL of black fruits inside. Those are inedible and grind down to a sand at best, to teeth damaging shards at worst. Either get premium peppercorns (not found in supermarkets) or clean them up yourself. Now why would they sell it like this, well, in chinese cooking You'll see them used in braising, where spices go into a bag, and makes little difference if they're cleaned or not, second, that will become obvious after you separated fruits from pericaps, from first 10 g, one, You will have lost 30 minutes give or take, second, you will have lost half of the weight. Hope it helps :)
1.55 - but if you get the aroma of 5 spice in your coffee - how good would that be? I could wear the stuff as perfume!
Dear Marion,
I have cinnamon powder instead of sticks. Is it okay to use? How can I actually roast it?
👍👍recipe ! Nice blouse. You look stunning!!
What would be the substitute to sichuan peppercorn?we dont have sichuan peppercorn here in italy
Look in your community and see if there is a pan Asian grocery store. If not you can pick it up online
I saw a recipe that called for white peppercorns and coriander seeds in their 5-spice powder. It also contained star anise, cinnamon, and cloves.
Greetings! I love your videos and recipes. I’m wanting to purchase a motar and pestle after viewing so many of your videos. I have a few in my amazon cart but am not sure what brand to get or how to care for it (do you wash it after every use, etc.).
Please consider doing a video on this if you haven’t already. I’m sure I’m not the only one that would like to see this content. Thank you in advance!
Hi dear, your recipe was very good. Could you please give me the ratio of the ingredients ?? (In grams)
I'll treat You to that. First, make sure all Your Sichuan peppercorns are open and no black seed creeps inside, first those are inedible, second they don't grind down very well and You end up with sand on your teeth, on that note, they are hard and can damage Your teeth. Why are they sold like that then? Well...quality and price, that and hard spices in china are often cooked in the dish in a baggie, so no risk of anything going rouge. here goes
Sichuan pepper 1g, Fennel 2 g, Cloves 0.7g (take measuring 5ml spoon, take one divide in 3 and discard 1/3 (ground cloves weigh 1.3 as much as whole in a teaspoon volume)), cinnamon 4g, star anise (about 3 pieces, 1.8g)
The balance depends greatly on freshness of Your base spices, if You have very fresh fennel it will take over the party, if Your cloves are old, it will be missing something even though its a background taste. Experiment and enjoy!. Man I need to work to make my replies more compact....
@@SWN30 - your time and your effort is much appreciated
@@rajarathnabharathimanikand4938 I hope You like it, at worst, it's a starting point for adjustments :)
@@SWN30 - you are very kind. Of course I love it.
Love all your videos ⚘
P
Does anyone have a recipe for southern Chinese 5-spice powder that uses dried orange peel granules? I have not been able to find a recipe online, so I don't know what proportion to use.
Is cinnamon stick the same with cinnamon bark?
Please spanish subtitles
Love from Spain
It's that easy.. thank you
Omg it’ smell amazing!! Thanks
Can we use cinammon powder instead cinammon stick
Where can you quantities required for the recipes please?
is this grinder wireless???
Does anyone know if this is any good without cinnamon or maybe a substitute? I'm super allergic...
You could make without. The flavor would not be the same, but still quite fragrant. I can't think of a substitute for cinnamon.
Could try cardamom!
use coriander seeds
Afif Khan agree
How have I never seen her before? Very cute!! Keep cooking beautiful!!!
What is the name of the spice powder they use for Chinese street fry potatos ?? Does any one know the name of that ?
I think you may be talking about a chili, salt, and cumin blend. I don't think there's a specific name for it.
In which dishes this spice is used
What are the portions of each ingredient?
hello Marion I love your vlogs your new subscriber
What can I substitute for the schausan pepper
If you found out let me know i can't find it in my country.
I have no sichuan peppercorns.,.. so what type of spices I can use on behalf of...plz try to ans me...I say to u From Bangladesh...
hu.find an asian grocery store.im sure you will find one in Dhaka.
I looked on Amazon hoping you sold this.
Can't find it.
Hey I love you recipes love from Pakistan 😊😍
rabia rao hi
Pls. Can u write the name of 5 spices. Thanks
It's cinnamon, star anise, clove, Sichuan peppercorns and fennel seeds. Not sure about the proportions though.
INGREDIENTS
7 whole star anise
1 stick cinnamon, broken into small pieces
12 whole cloves
1 Tbsp whole fennel seeds
1 Tbsp whole Sichuan peppercorns
@@khanafif Thank you
Thank u!!💋❤
Hi. I really love watching all of ur recipes. I am starting to make a note of all thar. But i woukd like to stary with the chinese 5 spice . I am pretty sure. Know what the firsy two engredients. Bur. Not to really familiatbwith the other 3. Can u help me pls give the correct spelling of the other 3. I will need to. Buy it soon. Hope to hear from u soon.
1. Cinnamon stick
2. Star anise
3. Cloves
4. Fennel seed
5. Szechuan peppercorns
@@alvernmontneigr5667 thank u so much....
All these are indian spice, only we indian let black pepper to dry to the maximum but chinese use it b4 that and its called szechuan pepper, all these spices used n available easily in indian home. If u are an indian be shamed of yourself asking it to a chinese liars.
Duraidurai Raj bud I don’t know what’s wrong with you, I frankly think it’s fascinating that the Asian countries have some similarities in spices and cooking styles
You should be ashamed of yourself for being a close-minded individual
Thanks for the recipe! May I suggest putting cinnamon sticks in plastic baggie and smash them with the flat side of a mallet? It will crush them into small pieces which should grind easier.
Wow
Love your vids! Subbed
THANKS YOU GOODNESS 🌟 AMAZING, ❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜 AWESOME
What ratios?
What can i use intsd of sichuan peppercorn😰
Is there a sub for cinnamon? I have a severe cinnamon allergy
Quantity?
Hi chef love u
Please can someone give me the quantity of ingredients
Heck yahs
I can't believe I'm making a comment.i love your video is helpful and needed. My comment is about your eyewear. Those glasses are a very poor choice. not only are they not flattering but they're actually quite distracting. Please take my comment in the spirited is meant constructive criticism you are quite lovely lady and very knowledgeable and appreciated
Omg! Is this Indian garam masala🙄❤️
I like Chinese teaching me Chinese
Traditional food.
Garam Masala so i m joke too you 🤔😂😂
You are beautiful. I loved this video
I don't care for any of those spices, is there any others I can use?
Not really no
Use whatever you'd like, but its not going to be chinese 5 spice.
Thank you for the 5 spice recipe, I have been looking for it to incorporate it in grilled pork marinade.
Hayiia, jar?? Too white too white
That's not Chinese spice it's Indian spice... can you do your research before posting incorrect information please.
Dear Marion..so sorry to said spices are used by Indian because Chinese don't used spices.. don't misunderstand me,just to notify you only
You clearly live in a bubble
This is not Chinese spices.. Its indians spices.. Do chck indian recipes.. Its call masala mix..tq
It's called Chinese 5 spice because its Chinese, not Indian
Love the recipe. It worked great. Wardrobe tip, loose those glasses. Glasses are fine but not those glasses. It's not a great look for the shape of your face. Not trolling, just advice.
Holy shit the audio is TERRIBLE.
the only complaint i have is the rims of her glasses are too thick. i'm being shallow, but i know she would look much better with thinner frames. perhaps her husband asked to wear thick frames as to act as dude repellent.
Or maybe she doesn’t want to attract shallow dudes like you
@@llcdrdndgrbd oh look at the internet white knight. i bet your dad is so proud of you. how manly you are. if you are a woman, i bet you never had a date. either way, i can tell you are an undesirable sort of person. #foreveralone
It must be these thick glasses
Wills Easy Guitar and other stuff uhm okaay but why is it your place to have such a complaint about her own personal style choices? Like dude she ain't dressing for you and she DOESN'T CARE if her fashion choices turn you or other men off cause it's what's she likes. Seriously wtf do you really have the expectation that women should dress/ behave in a way that's only in accordance to what men deem sexy and attractive and forget their own personal autonomy- after all, the sole purpose of women is to be objects of desire for men in the first place anyway. Also it's funny ur complaining about whitknighting when you sir have also taken it upon urself to do something no one asked for as the self appointed arbiter of what women should do.
what if can't get Sichuan peppercorns, any substitute to it.plz do reply its urgent.
I think dried ginger and black pepper can replace it... Some of my relatives like to use these two spices instead of Sichuan peppercorns.
@@0xf3cd_ There is no direct sub for it, what makes it "tick" is a compound by the name of alpha hydroxy sanshool, found only in Zanthoxylium plants (so, japanese Sansho, and chinese sichuan pepper....but also west african Uzazi, also a Zanthoxylium plant, but with one caveat, whole fruit is used, not just pericap (the outer shell surrounding the fruit). Hopefully it helps someone. As far as flavours go, pepper and ginger or pepper alone might do, but the numbing comes from compound i mentioned.
@@SWN30 Thanks for your information!