Sunday, July 20, 2008

Homemade Garam Masala

Ever since I bought a stale batch of garam masala, I have been grinding my own. As I do not use this particular spice very often, this lot will last me a few months.

Grind your own Garam Masala
Yield about 2 Tablespoon

Ingredients
1 Tbsp coriander seeds
½ Tbsp cumin seeds
1 tsp black peppercorns
1 tsp (heap) cloves or 1½ tsp ground clove
1" cinnamon stick or ¼ tsp ground cinnamom
¼ tsp cardamon seeds

spices for garam masala

Method
1. Put the 'whole' spices in a pot and toast in medium heat until fragrant. Leave to cool.
2. Grind the spices in a coffee or spice grinder.
3. Store in air tight jars and use as required.

Garam Masala

19 Comments:

Alex said...

Hi i have a question about your hum sui kok recipe. I dont find lard can you use other things to replace that?

Regards,

Alex

Sinner said...

Hi Alex, can you get shortening ?

Alex said...

Hi sinner!

Thanks for your quick answer!!

No i cant get shortening...

I live in belgium and there is nothing available :S

Sinner said...

Hi Alex,

Other than shortening or lard, I don't know what else you can use. I bought my shortening in the supermarket, not chinese shops.

Jammy said...

Hi guys....

Great blog you have here.

Thx for sharing.....

I got some old style cantonese recipes if interested to share with you to try..

Regards Jim

Sinner said...

Hi jammy,

Thanks and welcome to our blog.

Old style cantonese recipes - that sounds interesting. Are those recipes in your blog ?

Jammy said...

Hi guys....

Dont have a blog yet and not sure if can get round to doing one....
I am very much a keen cook myself and never got fully trained under anybody...only got pointers from old generations. My recipes range from good homestyle family cantonese right up to cantonese banquets which i have done many in the past. Some i have tweaked and some are just best the old style in the making...

Jim

Joanna said...

hi there .. i just got to know about your blog today and its splendid! Well, most of the chinese food recipes you have here, are cooked my my mom but the problem is they are not documented - so this is like finding heaven to me!

May I know how to measure 20gm of sauce or 50gm of sauce? Do you really weigh them or use a spoon as a comparison?

Thanks for sharing....

Sinner said...

Hi Joanna, welcome to my blog.
If the sauces are stated in gms, I actually weighs them. I have a digital scale which makes it very easy.

Alex said...

Hi,

Sinner I finnaly could find lard and used to make hum shui kok. It is so delicous!!! But one thing didnt came well... When fried, the outer part (the bakken dough) was not so good, I had a feeling that its like too much dough. Cause the one i eat in restaurants are not filled entirely with meat but it has a little bit of air in it. Its like they are blowing up a bit. The mine are just bakken dough surrounding the filling. Do u have an idea to make the outside more soft? Pherhaps more lard?

Thx!

Alex

Joanna said...

Dear Sinner, may i check with you please re: the savoury coated peanuts, can I buy the raw peanuts (no shell, just skin) or do I need to use those like "Ngan Yin (thumb)" brand peanuts and crack them open myself? Thanks.

Sinner said...

Alex, I found the oil temperature when frying made a huge difference in the outside texture.

It needs to be fried in medium heat and with a lot of patience !

When I fried it in my deep fryer on high heat (to get it done quicker) I got a more solid dough skin and not so nice at all.

Thanks for your feedback and glad you found lard.

Sinner said...

joanne,
For the savoury coated peanuts....use the raw peanuts with no shells - with or without skin.

Joanna said...

Thanks for sharing the info ... love you! Haa!

Alex said...

Hi Sinner,

I probably know what I did wrong.

It was not the temperature.

But I used Baking Soda instead of Baking Powder lol :p

Maybe thats the reason ;)

Thx!

I will try it now again and will post my comment! Thx!

Sinner said...

Alex,
Are we still talking about Hum Sui Kok ? There is no baking powder or are you looking at a different recipe.

Alex said...

Hi Sinner,

I am sorry i am mixing two recipes with each other lol:p i thaught i used the wrong ingredient but it seems to be not i will try the hum shui kok recipe again. Hope this time works!

Barbara said...

Found your blog when someone posted your Garam Marsala on Twitter. I can't believe you've been blogging since 2006 and I never came across you when I lived in Auckland. Like your Sinners Food Gallery blog. Nice photos.

Sinner said...

Hi Barbara,

Welcome. I love your blog and it was great to see your kitchen/home through Use Real Butter.

Thank you for your compliment.

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