Optional flavorings - Either 1.5 teaspoon peppermint leaf, 2 teaspoons fennel seeds that have been crushed with a mortar and pestle, or 1
teaspoon dried ginger root and 1 teaspoon fresh grated lemon zest
2 cups raw pumpkin seeds you have scooped out of your pumpkin 2 tablespoons kosher salt 1 tablespoon olive oil 1/2 teaspoon smoked paprika 1/2
teaspoon dried ginger powder 1/2 teaspoon cracked black pepper
1/2 cup (5 ounces or 140 grams) coarse kosher salt 1/2 cup dark brown sugar, packed 3/4 teaspoon cracked black pepper 1 1/2 teaspoons dried lemon zest 1 teaspoon granulated garlic 1/2
teaspoon dried ginger
Ingredients For the apricots 700 - 750 g fresh and ripe apricots, cleaned, pitted and cut into thin slices 4 tablespoons rice malt syrup the juice of 1 lemon 1 teaspoon natural vanilla extract half
a teaspoon dried ginger powder half a teaspoon cardamom powder For the crumble 300 g almond meal 5 - 6 tablespoons muscovado sugar a -LSB-...]
200 g dark chocolate (70 % cacao), preferably fairtrade 3 tablespoons cashew butter, at room temperature 3 tablespoons orange jam (with no added sugar), at room temperature 1 organic orange, washed half
a teaspoon dried ginger powder (and some more to roll the truffles) 100 - 110 g almond meal cocoa powder (with no added sugar), just enough to taste powdered sugar (from brown sugar), just enough to taste
sugar 2 cups white wine vinegar 1 teaspoon cardamom 1
teaspoon dried ginger 1 teaspoon salt 1 teaspoon white pepper 1 red bell pepper, finely diced 8 ounces golden raisins 1/2 red onion, finely diced
9 cups of baby spinach, washed 6 mandarins, peeled and segmented 1/2 cup diced green onion 1/2 cup shredded carrots 1/2 cup cashews 8oz can sliced water chestnuts, drained 1/2 cup olive oil 1/4 cup rice vinegar 1/4 cup ponzu sauce 1/2
teaspoon dried ginger 1 cup chow mein noodles
3 pounds lean lamb, trimmed 1 tablespoon salt 1 1/2 tablespoons cumin 2 teaspoons coarse ground black pepper 1/4 cup paprika 1 1/2 teaspoon cayenne pepper 1 teaspoon cinnamon 1/2 cup pomegranate juice 1 1/2 tablespoons minced garlic 1
teaspoon dry ginger 1 teaspoon thyme leaves Natural or vegetable casings
Not exact matches
6 cloves garlic, minced 1/2
teaspoon turmeric powder 1
teaspoon salt 2 1/2 cups coconut milk, recipe here 1 3 - pound chicken, cut up into 3 / 4 - inch cubes 5 small
dried red chiles, such as piquins, stems and seeds removed (optional) 4 shallots, peeled and chopped 1 small piece galangal, peeled and chopped (or substitute
ginger) 1 whole clove 6 cashew nuts 6 almonds 6 candlenuts (or substitute macadamia nuts or cashews) 1/2
teaspoon cumin powder 1/2
teaspoon coriander powder 1 curry leaf (optional) 3 tablespoons ghee (recipe here) or vegetable oil 3 bay leaves 2 stalks lemongrass, bulbs included, left whole 1 - inch cinnamon stick
3 tablespoons sesame oil 3 tablespoons peanut oil 4 exotic or Japanese eggplants, peeled and diced 2 small green chiles, such as serrano, seeds and stems removed, chopped 2 onions, coarsely chopped 4 cloves garlic 2
teaspoons chopped
ginger 1
teaspoon ground turmeric 1 2 - inch piece lemongrass, including the bulb 1 chicken, cut up 1 cup beer (or substitute water) 1/4 cup
dry white wine 1 tablespoon fish sauce, nam pla, (or substitute light soy sauce) 1/4
teaspoon ground cardamom 1/8 cup chopped cilantro
10
dried small hot red chiles, such as piquins, stems removed 5 candlenuts (or substitute macadamia nuts or cashews) 2 stalks lemongrass, bulbs included 1/2
teaspoon turmeric powder 1 large piece galangal, peeled and chopped (or substitute
ginger) 1 small onion, chopped 1
teaspoon prawn or shrimp paste 1 tablespoon ghee (recipe here) or vegetable oil 4 curry leaves (optional) 1 1/2 pounds prawns or large shrimp, peeled, heads and tails removed (optional), deveined if desired 1 1/2 cups thick coconut milk, recipe here
1 stalk lemongrass, finely sliced (use only the bottom 6» of the stalk) 1
teaspoon lime zest, preferably kaffir lime 1 - 2
dried Thai bird chiles, seeds removed 1/2
teaspoon ground cinnamon 2 cardamom pods, husked 1-1/4
teaspoons turmeric 1 tablespoon coriander seeds 1-1/2
teaspoons cumin seeds 1 tablespoon fresh galangal or
ginger root, minced (see Chef's Note) 1 tablespoon coconut milk (optional)
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2
teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1
teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced
ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2
teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other
dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
1 (11 - ounce) can mandarin oranges 1 tablespoon low - sodium soy sauce 1/4
teaspoon dried ground
ginger 3 tablespoons hoisin sauce, divided 2 cups shredded cooked chicken 4 large whole - wheat tortillas 1 small carrot, grated 1/2 medium zucchini, grated 4 ounces Cabot Sharp Extra Light Cheddar or Cabot Sharp Light Cheddar, grated (about 1 cup)
1/2 lemon 1/2 lime 2 1/2 cups water 3 tablespoons palm sugar 7 fresh or frozen kaffir lime leaves, cut into thirds 1/8
teaspoon dried hot red pepper flakes 1 lemongrass stalk (lower 6 inches only), cut into 1 - inch pieces and smashed 6 (1 / 4 - inch - thick) slices fresh
ginger 5 whole allspice 4 whole black peppercorns 1 whole clove 7 chamomile tea bags 20 fresh mint leaves
3 tablespoons vegetable oil, divided 2 large shallots, thinly sliced (1 cup) 1 tablespoon finely chopped peeled
ginger 1 large garlic clove, minced 1 1/2
teaspoons Thai green - curry paste (or more if you want to kick it up a little) 2 cups reduced - sodium beef broth 1 tablespoon fresh lime juice, plus extra slices for serving 1 red bell pepper, cut into 1 / 4 - inch strips 1 bunch scallions, trimmed and cut into 3 - inch pieces 3/4 pound
dried Asian egg noodles
1 small red or yellow onion, peeled and cut into 4 pieces 1 2 - inch piece
ginger, peeled and coarsely chopped 5 cloves garlic, peeled and trimmed 1 medium tomato, quartered 2 - 3 green Thai, serrano, or cayenne chile peppers, stem removed and chopped in half 1/2 cup plain, unsweetened soy yogurt (make sure it's not sweetened) 1 heaping
teaspoon coarse sea salt 2
teaspoons garam masala 1
teaspoon dried fenugreek leaves (kasoori methi), lightly crushed to release flavor 1
teaspoon red chile powder 2 tablespoons oil (I use grapeseed) 1/2
teaspoon asafoetida (hing - optional) 1
teaspoon cumin seeds 1
teaspoon turmeric powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly crushed) 2 whole cloves 1/2 cup water 14 oz.
1 tablespoon toasted sesame oil (regular vegetable oil will do, too) 1 red onion, thinly sliced 1 red bell pepper, thinly sliced Big pinch salt 3 cloves garlic, minced 2 tablespoons minced lemongrass 1 tablespoon minced
ginger 1/2
teaspoon crushed red pepper flakes 2 star anise 1/4
teaspoon ground cinnamon 1 oz
dried shiitakes 2 tablespoons soy sauce (or tamari to make it gluten free) 1 roughly chopped tomato Fresh black pepper
* You can sub 1/2
teaspoon dried, ground
ginger.
1 tablespoon vegetable oil 1 1/4 cups rolled oats 1 1/4 cups chopped toasted walnuts 1/2 cup oat bran 1 1/2 cups puffed cereal you like, pounded into smallish bits (I used Barbara's Peanut Butter Puffins and Shredded wheat, both with success) 1 cup
dried cranberries, coarsely chopped 3 pieces of
dried crystallized
ginger, finely chopped 1 cup brown rice syrup 1
teaspoon pure vanilla extract 1/2
teaspoon salt
1 tablespoon whole black peppercorns 9 sticks cinnamon 1 tablespoon whole cloves 1/2
teaspoon fennel seeds 2 tablespoons whole green cardamom pods 3 black cardamom pods (optional) 2 tablespoons
dried ginger powder Combine all ingredients in a spice grinder or a powerful blender and process into a fine powder.
1 green (or semi-ripe) plantain 1 cup
dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4
teaspoon asafoetida (hing), optional 1 tablespoon minced
ginger (make your own) 1 small / medium onion, sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or
dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1
teaspoon of
dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches of fresh coriander (cilantro) for garnish
1/2 cup of pecans 1/3 cup of almond 10 pitted medjool dates 2 tablespoons of
dried cranberries 1/4 cup of sultanas 1 heaped tablespoon of Linwoods chia seeds 1 tablespoon of Linwood Hemp + protein powder 1 tablespoon of melted coconut oil 1 tablespoon of orange zest 1
teaspoon of cinnamon powder 1/2
teaspoon of ground
ginger 1/4
teaspoon of ground clove 1/4
teaspoon of ground nutmeg
1 - inch piece
ginger, peeled and roughly chopped 2 cups cooked black chickpeas ** 6 - 8 ounces firm organic tofu, crumpled 1/4 cup quinoa flour 1 small onion, finely minced 2 Thai chiles, finely chopped 2 tablespoons kasoori methi (
dried fenugreek leaves), slightly crushed ** 1 tablespoon tandoori masala 2
teaspoons coriander powder 1
teaspoon red chile power or cayenne 1 - 2
teaspoons salt 2 tablespoons oil (optional)
Cinnamon - chocolate fruit mince tarts slightly adapted from Australian Gourmet Traveller 270g dark brown sugar 300g raisins 300g
dried cranberries 3 tablespoons brandy 100g unsalted butter, melted 100g glacé orange, finely chopped 2 Granny Smith apples, coarsely grated 1 orange, finely grated zest and juice 1/2
teaspoon ground cinnamon 1/4
teaspoon ground cloves 1/4
teaspoon ground
ginger 1/4
teaspoon freshly grated nutmeg 1 vanilla bean, halved lengthwise, seeds scraped 100g dark chocolate (70 % cocoa solids), coarsely chopped 1 1/2 tablespoons demerara sugar, for scattering Cinnamon pastry: 180g softened unsalted butter 200g pure icing sugar, sifted 1 tablespoon ground cinnamon 4 eggs 500g all purpose flour pinch of salt Combine all ingredients except chocolate and demerara sugar in a large bowl, stir to combine, then spoon into sterilized jars * and refrigerate for at least 1 day or up to 2 weeks, inverting jar occasionally.
1 1/2
teaspoons dried mint 1/2
teaspoon red chile pepper flakes 1/2
teaspoon cumin seeds 1/2
teaspoon fine grain sea salt 1
teaspoon ground cumin 1/2
teaspoon cinnamon 1
teaspoon ground
ginger 4 tablespoons extra virgin olive oil a squeeze of fresh lemon juice
1 medium onion, finely chopped 1 tablespoons vegetable oil 1 tablespoon finely chopped peeled fresh
ginger 3 garlic cloves, finely chopped 1
teaspoon ground cumin 1/2
teaspoon ground coriander 1
teaspoon turmeric 1
teaspoon salt 1 jalapeño or serrano chile, finely chopped, including seeds (Note: if I made this again I would up it to 2 jalapenos) 2 cups low sodium vegetable broth 1 1/2 cups
dried red lentils (10 oz) 1 (13 - to 14 - oz) can unsweetened coconut milk 1 14 oz can no salt added diced tomatoes 3 cups packed dark green leafy greens, like kale or spinach, roughly chopped 1 cup loosely packed fresh cilantro sprigs Juice from 1 - 2 limes Roasted cauliflower (see recipe below) Optional Accompaniments: brown rice or whole wheat naan
2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh
ginger root, peeled and grated 1 1/2
teaspoons garam masala 1 1/2
teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups
dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1
teaspoon kosher salt, more to taste 1/2
teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
For baking, opt for a
teaspoon of
dried ground
ginger.
1 cup
dry steel - cut oats 1 cup
dry golden quinoa 1/2 cup
dry millet 3 tablespoons olive oil, divided 1 - inch piece fresh
ginger, peeled and cut into coins 2 large lemons, zest and juice 1/2 cup maple syrup 1 cup Greek yogurt (or soy yogurt, if you want to make this vegan) 1/4
teaspoon nutmeg 2 cups hazelnuts, roughly chopped and toasted 2 cups blueberries or mixed berries
Glaze: 1 cup rice wine or
dry sherry 2/3 cup mirin (sweet sake, available in Asian markets) 3 tablespoons sugar 2 tablespoons minced
ginger 2 tablespoons minced green onion, including some of the greens 1 tablespoon Asian chile oil (available in Asian markets) 2
teaspoons wasabi paste 1
teaspoon soy sauce 1
teaspoon Togarishi Seasoning, commercial or see recipe, below 1/4
teaspoon sesame oil
3 to 4 tablespoons crushed togarashi chile, or substitute takanotsume, santaka, or piquin chiles 1 tablespoon
dried orange or tangerine peel 2
teaspoons white sesame seeds 2
teaspoons black sesame seeds 1
teaspoon Sichuan (sansho or fagara) pepper (available by mail order), or substitute equal amounts of anise and allspice 1
teaspoon shredded nori (seaweed)(available in Asian markets) 1/2
teaspoon ground
ginger
Cayenne - Infused Meat Marinade 1
teaspoon cumin seeds 1⁄3 cup olive oil 2 tablespoons lemon juice, fresh preferred 1 tablespoon soy sauce 2 tablespoons
dry sherry 1 cup finely chopped onion 3 tablespoons finely chopped parsley 1 tablespoon finely chopped
ginger 2 cloves garlic, minced 2
teaspoons ground cayenne chile 1
teaspoon ground paprika 2
teaspoons fresh oregano 1/2
teaspoon cinnamon Freshly ground black pepper The Brochettes 1 1/2 pounds boneless lamb, cut into 1 to1 1/2 - inch cubes, or substitute capybara 1 large bell pepper, stem and seeds removed, cut in1 1/2 - inch squares 1 small onion, cut in 1 1/2 - inch squares 12 cherry tomatoes 12 cremini mushrooms, stems removed Nutty Rice Pilaf 1⁄8
teaspoon saffron 2 tablespoons water 3 tablespoons blanched almonds 3 tablespoons pistachio nuts 2 tablespoons olive oil 1/2 cup vermicelli, broken into 1 - inch pieces 1 cup long - grain rice 1/2
teaspoon ground cayenne 2 1/2 cups chicken or beef broth 2
teaspoons Cayenne - Infused Meat Marinade, above
1
teaspoon cardamom powder 2
teaspoons cumin seeds 1/2
teaspoon coriander seeds 1/4
teaspoon ground cinnamon 1/2
teaspoon black peppercorns 1/2
teaspoon fenugreek seeds 1 small onion, coarsely chopped 4 cloves garlic 1 cups water 14
dried piquin chiles, stems removed 1 tablespoon ground cayenne 2 tablespoons ground paprika 1/2
teaspoon ground
ginger 1/4
teaspoon ground allspice 1/4
teaspoon ground nutmeg 1/4
teaspoon ground cloves 3 tablespoons
dry red wine 3 tablespoons oil
12
dried cayenne peppers, seeded and crushed 1/4 cup rice wine 1 tablespoon vegetable oil 2
teaspoons granulated sugar 1
teaspoon soy sauce 4 thin slices fresh
ginger 4 diagonal - cut thin slices green onion 1 clove garlic, minced 1/4
teaspoon cornstarch mixed with 1/2
teaspoon cold water Dash of dark soy sauce
3 cups chicken, cut into 1 / 2 - inch cubes 1 tablespoon dark soy sauce 1/2
teaspoon salt 1 tablespoon white sugar 2 tablespoons cooking wine 2
teaspoons fresh
ginger root, peeled and chopped 2
teaspoons scallions, chopped 2/3 cup
dried hot red chile pepper pods, coarsely chopped 2 tablespoons Sichuan pepper, crushed 1/4 cup plus two tablespoons red chile oil (see accompanying recipe) 2 tablespoons unsalted peanuts, chopped 1 tablespoon white sesame seeds Cilantro sprigs for garnish
1 pound fajita - style beef strips 2 tablespoons cooking oil 1 egg, separated, reserving the white 1/2 cup
dried red chile pods, coarsely chopped 2 tablespoons fresh
ginger, peeled and chopped 1 tablespoon chopped scallions 1
teaspoon white sugar 1 tablespoon soy sauce 1/2
teaspoon salt
2 tablespoons crushed black peppercorns 1 tablespoons powdered cardamom 1 tablespoon powdered mace 1 tablespoon powdered
ginger 1
teaspoon hot red chile powder 1
teaspoon fennel seed, crushed 1
teaspoon powdered nutmeg 1
teaspoon powdered allspice 1
teaspoon powdered cinnamon 1
teaspoon crushed malagueta pepper 2
teaspoons powdered galangal 4 whole cloves, crushed 1 tablespoon turmeric 2 tablespoons crushed
dried lavender 2 tablespoons crushed
dried rose buds
10
dried red chillis, such as Piquins, stems and seeds removed, soaked in hot water for 30 minutes, then coarsely chopped 2 cups grated coconut (fresh preferred) 5 cups water 5 almonds or cashews l large piece
ginger, peeled 3 stalks lemon grass 1 tablespoon ground turmeric 5 cloves garlic 1 tablespoon shrimp paste 10 shallots, peeled 1 tablespoon white pepper 1 tablespoon coriander 1/2 cup vegetable oil 2 pounds chicken, cut up 10 ounces cooked bamboo shoots, sliced lengthwise 2 tablespoons soy sauce 3
teaspoons sugar Salt to taste
Pumpkin Cookies 2 cups basic mix 1/2 cup raw almond butter 1/2 cup freeze
dried carrots — ground 1/2 cup date paste 3/4 cup carrot puree (2 carrots, 1/2 cup freshly squeezed carrot juice, 1/2 ″ piece fresh
ginger root — all pureed in a high speed blender) 1/2 cup carrot pulp left from making carrot juice 1
teaspoon cinnamon 1/2
teaspoon ground
ginger 1/8
teaspoon each clove 1/8
teaspoon nutmeg
1 (2 - pound) whole flounder 1
teaspoon coarse kosher salt 1
teaspoon ground cayenne 4
dried cayenne chiles, seeded, soaked in water until soft, and chopped 3 cloves garlic, minced 1 large onion, chopped 3 macadamia nuts 1
teaspoon ground
ginger 1
teaspoon ground cumin 1/2 cup vegetable oil, divided 1/2 cup cider vinegar 1
teaspoon dry mustard 1
teaspoon granulated sugar 1 cup water
Ingredients: 1 lb raw shrimp (22 - 30 count) and pat completely
dry with paper towel (de-veined will save some time) 1 Tablespoon vegetable oil 1/4 cup white wine juice of 1/2 small lemon 1 - 2
teaspoons Bigfat's 3o8 Garlic
Ginger Hot Sauce fresh parmesan, asiago, or romano to dust over baguette baguette Prep Time: 20 mins (if de-veining shrimp) Cook Time: 10 minsSlice baguette, lightly coat with butter and sprinkle of shredded cheese.
1 1/2 cups water 1 cup Bhutanese or other red rice (or your favorite long - grain rice) 3 to 4 delicata squash (about 1 pound each) ⅛ cup olive oil, plus extra for brushing 1/4
teaspoon salt, plus more to taste Freshly ground black pepper, to taste 1/2 cup fresh flat - leaf parsley, chopped 1/4 cup unsalted shelled pistachios, chopped (or walnuts, almonds or pecans) 1/3 cup
dried cranberries or cherries, chopped 1
teaspoon fennel seeds 1
teaspoon fresh
ginger, peeled and minced Zest of 1/2 lemon or orange, plus 1 or 2 squeezes of the juice ⅛
teaspoon ground chili pepper of choice
* 1/2 cup roasted cashews * 1/4 cup toasted, unsweetened,
dried coconut * 1/2 medium onion, roughly chopped * 1/4 cup canned diced tomatoes * 2 Tablespoons water * 1
teaspoon cayenne * 2
teaspoons ground fennel * 2
teaspoons ground cumin * 1/2
teaspoon fenugreek seeds * 1 Serrano pepper, quartered lengthwise * 1/2 cinnamon stick * 1/2
teaspoon fresh minced
ginger * 2 pounds boneless chicken (I used thighs) * 2 Tablespoons oil * 1 can (~ 15 ounces) coconut milk * Salt and pepper to taste
I added a half cup of finely ground chicken breast to the mixture and 1 extra egg white, added 1/2
teaspoon dried dill weed, 1/2
teaspoon dried chives, a dash of white pepper, and pinch of ground
ginger to your Master recipe.
1.5 pounds lamb stew meat, cut into 2 - inch chunks 3 cloves garlic, peeled and mashed 1/4 cup extra virgin olive oil 2
teaspoons ground cumin 1 1/2
teaspoons freshly grated
ginger 1/2
teaspoon sea salt 1/2
teaspoon turmeric 1/2
teaspoon paprika 1/2
teaspoon cinnamon 1/8
teaspoon black pepper 2
teaspoons lemon juice 1 cup stock (beef or lamb) 2 small / medium potatoes, cut into bite - size pieces (substitute with carrots for GAPS) Grated rind of 1 lemon 8 - 10 black or kalmata olives, pitted and sliced 1/2 cup pitted prunes or
dried apricots, chopped Chopped cilantro for garnish (optional)
I use fresh
ginger, but I think subbing 1/4
teaspoon or so of
dried would work too.
Ingredients - 12 oz beef eye of round (cheap cut of meat is fine since you're going to thinly slice it)- 1 2 - inch piece of
ginger, peeled and grated - 4 garlic cloves, minced - 2 star anise pods - 5 whole cloves - 1 cinnamon stick - 8 cups of beef bone broth or beef stock (I used a mix of both)- 1
teaspoon asian fish sauce - kosher salt, to taste - 4 oz
dried rice noodles - 4 oz mushrooms, such as shiitake, oyster, or cremini - 3 carrots, peeled and thinly sliced - 1 head of boy choy, cut and washed
3 pounds beef shank and / or chuck roast (I used 1 1/2 pounds each) 2 tablespoons canola oil 2 medium onions, chopped 10 cloves garlic, peeled and smashed 2 - inch piece
ginger, thinly sliced 2 tablespoons fermented black beans 2
teaspoons five spice powder 2 tablespoons Sichuan bean sauce 1 tablespoon hot chili sauce 1/2 cup Shaoxing wine (vodka, vermouth, or sherry will also work) 1/3 cup low - sodium soy sauce 1/3 cup dark soy sauce 1 tablespoon rock sugar 2 cups beef broth 2 tomatoes, quartered 5 green onions, cut into thirds 3
dried chili peppers, optional 8 hard boiled eggs, peeled 1 tablespoon Sichuan peppercorns 5 star anise 2 cinnamon sticks 2 bay leaves 5 large carrots, sliced
1 shot brandy 2 shots port 1 heaped
teaspoon cream * 1
teaspoon brown sugar generous half
teaspoon of mixed spice (cinnamon, allspice, nutmeg type of thing) 1 pinch
dried ginger powder * It isn't the type of thing I'd usually buy but I found buttterscotch cream and had to use it in this cocktail.