Cooking Note and Tips
CHINESE FIVE SPICE
Sichuan peppercorns are widely used in China; the dried reddish berries from are used whole or ground to a powder. Pungent, peppery and citrusy, they can be devilishly hot. One of the components of Chinese five spice powder - which is blend of Sichuan poeppercorns, cloves, star anise, fennel and cinnamon.
CHING'S RECIPES

UMAMI MISO RIBSMOCK CHICKEN AND MANGETOUT AND CASHEW NUT STIR FRY SPECIAL FRIED RICEHot chilli prawns on yellow shi noodlesTAIWANESE PORK LOIN WITH QUICK PICKLE SALADSPICY CHICKPEA SALADChocolate sesame ballsSPICY HOT AND SOUR SOUP CRISPY FRIED BREAKFAST EGGSJAPANESE TOFU IN SESAME SEEDS WITH SOY DIPPING SAUCE Sichuan pepper beef with five a day vegetable with five spice gravyPRAWN LAKSA SOUP

Ching's Wok