FIVE

For classic warm spicy-sweet Asian flavor, reddish brown glazes, BBQ, marinades, braises and even baked goods, Asian Five-Spice is essential. Ground from whole szechuan peppercorn, star anise, cinnamon, fennel, black peppercorn, and clove. SALT FREE.

Blend with oil, honey, hoisin, soy or fish sauce, even orange marmalade and rub on chicken, pork, beef, or hearty fish like salmon and roast, grill, or sauté.

Use in place of cinnamon in spiced baked goods like molasses cookies, ginger snaps, even quick breads and cakes.

Mix with plum jam or orange marmalade, a splash of rice vinegar, water to thin, and fresh grated ginger for a delicious egg roll, spring roll, or even satay dip.

Whisk into melted butter with a dash of soy sauce and a squeeze of lemon and drizzle over stir fried green vegetables.
 

Golden Chicken
~Serves 4~

4 chicken leg quarters, split (skin on)
Salt, to taste
2 TBSP peanut oil
2 cloves garlic, minced
2” piece fresh ginger, peeled and grated
2 TBSP rice wine
2 TBSP soy sauce
2 TBSP honey
2 tsp FIVE ®
2 green onions, shredded, for garnish
1 TBSP lightly toasted sesame seeds, optional

1. Season the chicken with salt as desired and place in bowl, shallow pan, or even a re-sealable plastic bag.
2. Whisk together oil, garlic, ginger, rice wine, soy sauce, honey, and FIVE® and pour over chicken, making sure to coat thoroughly. Refrigerate, covered, at least half an hour, or up to overnight.
3. When ready to cook, set oven at 350 degrees and transfer chicken to a roasting pan, reserving any extra marinade.
4. Roast for about 45 minutes, turning once, and then pour on remaining marinade baking another 30 minutes or so, until golden brown.
5. To serve, arrange on a platter and garnish with green onions and sesame seeds.

VIETNAMESE PORK RIBS
~serves a crowd~

2 shallots, minced
2 Tbsp lemongrass
2 Tbsp soy sauce
1 Tbsp fish sauce
1 Tbsp hot chile paste (like sambal oelek)
2 tsp salt
2 Tbsp palm sugar (sub dark brown sugar)
2 tsp FIVE
1 Tbsp garlic, minced
2 Tbsp fresh ginger, minced
3 to 4 pounds pork ribs
2 cups water
To serve: hot cooked rice, chopped green onion.

MARINADE: Stir together shallots, lemongrass, soy, fish sauce, chile paste, salt, sugar, FIVE, garlic, and ginger. Pour over ribs in a large baking pan. Rub marinade into both sides of meat and set aside, covered and refrigerated, for several hours or even overnight.
COOK: Remove ribs from the fridge and bring to room temp while you preheat the oven 450 degrees.
Pour 2 cups water into the pan, cover pan tightly place in oven. Cook for 30 minutes, reduce heat to 350 degrees, and cook at least one more hour, or until tender and nearly falling from the bone.
Uncover and roast 15 minutes more until nicely browned. Remove ribs to a serving plate and divide into serving pieces. Pour pan juices into a saucepan, skimming as much fat as you are comfortable. Bubble over medium-high heat until reduced and thickened, at least 10 minutes.
To serve: sprinkle with green onion, sauce on the side, and plenty of hot cooked rice to absorb that sauce.