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    Seasoning: Bali Ethmix


    Source of Recipe


    Graham Kerr

    List of Ingredients




    3/4 teaspoon ground bay leaf
    4 teaspoons ground ginger
    3 teaspoons turmeric
    1 1/2 teaspoons dried onion
    1 1/2 teaspoons freshly ground black pepper
    1 1/2 teaspoons dried garlic
    6 teaspoons crushed red pepper flakes

    Recipe



    Grind to a fine powder.
    —————
    Notes: All of the Spice Mixes can be assembled in your own kitchen. The amounts I have suggested make about 1/2 cup so you can use them up within a few months for the best flavor release.

    By using a good high speed coffee mill (reserved exclusively for herbs and spices), you can powder most, but not all, herbs and spices. As a final safeguard I pass the powder through a fine sieve before putting it into good ultraviolet- resistant, tightly sealed jars.

    Finally, may I recommend that you mark the jar with the date of production and notes of any ingredient changes that appeal to your own food flavor preferences.
 

 

 

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