A fragrant and versatile spice blend essential for making Cantonese-style curry. Combine toasted spices with peanut oil for a flavorful infusion perfect for curries, rice dishes, or stir-fries.
1. Measure out all the spices and place them in a bowl.
2. In a dry pan over medium heat, toast the cumin, star anise, licorice root, cinnamon, and cloves until fragrant (about 1-2 minutes).
3. Grind the toasted spices into a fine powder using a spice grinder or mortar & pestle.
4. Add the turmeric, ginger powder, and chili powder to the mix.
5. In a small pot, heat peanut oil over medium-high heat until it reaches 200°C (near smoking point).
6. Turn off the heat and let the oil cool slightly to 170°C.
7. Add the spice mix into the hot oil, stirring gently.
8. Let the spices infuse in the oil as it cools to room temperature (about 30 minutes).
9. Transfer the curry oil mixture into a glass jar or airtight container.
10. Store in the fridge for up to 2 weeks or freeze for long-term storage (up to 6 months).
More recipes
Meat Floss
Marinated Tomatoes Marinade
Banana Mochi (香蕉糕)
Saigon Street Corn
Charred Corn Chimichurri
Sichuan Shredded Potatoes (酸辣土豆丝)
The viral @momofukugoods Chili Crunch Sushi Dip
Golden Lava Oyster Mushrooms
Hoy Tod (Oyster Omelette)
Tuna Laab made with Oceans Skipjack Flaked Light Tuna
