Either mix the spices whole or finely grind or pound them in a mortar.
Preparation Tip:
For refining soups and seasoning fish and meat dishes.
Related Recipes:
Beef with LemongrassNoodle dishes are just always delicious! Soak the rice noodles in cold water for 20 min. Cut the beef into 2 x...
Fish Loaf in Tomato SauceFirst, finely chop the shallots and garlic. Finely grate the ginger. Blanch (scald) the tomatoes briefly in...
Turkey Fillets Stuffed with BananaPeel and finely dice the onion. Finely dice apricots. Sauté both in hot oil, remove. Rinse coriander or...
Toggenburg Almond Fish – ToggenburgA great cake recipe for any occasion: Dough: Knead a dough with all the ingredients and dissolved drifting...
Whitefish on a Bed of Vegetables with Chicory RiceMix the ingredients for the marinade well and bathe the fish in it for a good three hours. This gives the fish...
Spicy Chicken with FennelDivide the farmer’s gable into 8 pieces. Lightly roast the spices in a frying pan without oil, cool and...
Whole Roasted Salmon Wrapped with HerbsWhole roasted salmon wrapped in herbs and newspaper This recipe is exceptionally suitable for parties, It is a...
Nut DumplingsFor the nut dumplings, mix egg and butter together and add all other ingredients, knead well and form about 10...
Szeged GoulashBrown meat and bacon quickly on all sides in hot fat over good heat, provided that the frying pan is too...
Pain d’Épice – French Spice BreadPrepare: give spread with parchment paper. Prepare: All ingredients up to and including baking soda in a...