Goo yuet fun yim

Goo yuet fun yim

Roasted pepper and salt mix

By
From
The Complete Asian Cookbook
Photographer
Alan Benson

Ingredients

Quantity Ingredient
2 tablespoons whole black peppercorns
3 teaspoons salt

Method

  1. Heat the peppercorns in a dry frying pan over medium heat for 4–5 minutes, shaking the pan or stirring, until the peppercorns are aromatic. Remove from the pan, allow to cool slightly, then pound using a mortar and pestle and stir in the salt. Store in an airtight container.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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