15
• Add the tea bags and let it simmer for another 5 minutes.
• Strain the mixture and stir in the honey.
PEANUT DIPPING SAUCE
75g unsalted peanuts, toasted
60ml coconut milk
1 garlic clove
½ teaspoon red chilli paste
¼ teaspoon sh sauce
1 tablespoon soy sauce
½ teaspoon hoisin sauce
½ tablespoon fresh lime juice
100ml water
• Place the peanuts in the grinding bowl. Pulse 15 times, then process for 10 seconds, or until
nely ground.
• Place the remaining ingredients in a medium saucepan set over medium-low heat, whisk to
combine.
• Stir in the ground peanuts. Bring mixture to a simmer, reduce heat slightly and leave to cook
until sauce has thickened, about 20 to 30 minutes.
• Serve at room temperature.
FIVE SPICE POWDER
1 star anise
2 teaspoons Szechuan peppercorns (may use black peppercorns)
½ teaspoon fennel seed
½ teaspoon whole cloves
1 inch piece cinnamon stick
• Combine all ingredients in the grinding bowl. Pulse spices 2 to 3 times and then process until
completely ground, about 40 to 50 seconds.
• Use immediately or store in a sealed glass jar. Store in a dry, cool place.
RED CHILLI POWDER
85g mixed dried chillies
1 teaspoon dried oregano
1 teaspoon garlic powder
½ teaspoon cumin seed, toasted
¼ teaspoon cayenne powder
• Toast chillies in a frying pan over medium heat, toasting each side for a few minutes until they
are fragrant. Cool and remove seeds and skin from the chillies.
• Break the chillies into 1-inch pieces. Place them in the grinding bowl. Pulse 10 times, and then
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