In my kitchen is . . .
In my kitchen are . . .
Next are black sesame seeds which I add to all sorts of dishes, including salads.
The last two are both Szechuan peppercorns, also known as prickly ash. The red ones, on the right are more commonly used. I’m sure you must develop a tolerance level with them. I love using them for salt and pepper squid and for . . .
The green ones have a more citrus flavour. I used them for the first time to sprinkle over this Sweet and Sour Pork Belly. I used a recipe from “Gingerboy” which cooks the pork firstly in a master stock and afterwards is quick fried. Yum!
Thanks to Celia again who, every month provides the opportunity for us to share our kitchens. Check out other kitchens at her blog.