This Babi Pangang Seasoning Recipe is the secret to that delicious, rich flavor you know from your favorite Chinese takeout. Because there is no Babi Pangang without a good spice mix. And do you know what is also great? You can easily make that mix yourself. It will be ready in a few minutes.
You only need a few simple spices, which you probably already have at home. No complicated ingredients or difficult steps. This spice mix always works and provides the warm, spicy taste you know from Indonesian / Chinese cuisine.
Homemade Dutch Babi Pangang Spice Mix
In the past, getting Chinese food at our house was a real treat. Then, there was always Babi Pangang, Foe Yong Hai, and nasi goreng were always on the table. That felt special, and it still does. What I like so much about Babi Pangang is the spiced meat with that delicious sauce. I have been making that sauce myself for years, but I always added the spices a bit by feeling until I decided to tackle it properly.
After numerous attempts and tastings in my kitchen, I have perfected this mix to achieve that familiar taste. And since then, there is always a jar in my kitchen cupboard. This way, I always have the right flavor at hand without guessing.
And the great thing is: because you make this mix yourself, you know exactly what's in it. No unnecessary additives, just pure and tasty. Perfect for my Slow Cooker Babi Pangang, or slow cooker Ajam Pangang, but also delicious as an extra flavor enhancer in other dishes. A real flavor bomb full.
My Tips for Using this Babi Pangang Spice Mix
This mix is not only delicious with Babi Pangang! This is how I use it myself:
- For the barbecue: Sprinkle the mix over bacon, chicken drumsticks, or a whole chicken.
- In the wok: Add a tablespoon to your stir-fry with meat or vegetables.
- Vegetarian: Sprinkle it over fried tofu, tempeh, or pulled jackfruit.
- As a marinade: Mix with some oil and soy sauce. Ideal for meats, fish, or vegetables from the grill or oven.
Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.
Need more inspiration?
- You can find video recipes on my YouTube channel.
- And don't forget to save the recipes on Pinterest, so you can easily find them again next time!
📖 Recipe
RECIPE CARD
Ingredients
- 1½ teaspoons garlic powder
- 1 teaspoon ground ginger
- ½ teaspoon ground aniseed
- 2 teaspoons chicken bouillon powder
- 2 teaspoons Chinese five-spice powder
- 2 teaspoons salt
- 1 teaspoon sugar
- ¼ teaspoon ground white pepper
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Take a clean, dry jar (a jam jar works great) and add all the ingredients.1½ teaspoons garlic powder, 1 teaspoon ground ginger, ½ teaspoon ground aniseed, 2 teaspoons chicken bouillon powder, 2 teaspoons Chinese five-spice powder, 2 teaspoons salt, 1 teaspoon sugar, ¼ teaspoon ground white pepper
- Close the lid tightly and shake well until everything is mixed.
- Store in a dark, dry cupboard. The spice mix stays good for about 6 months.
Notes
- Want to keep it vegetarian? Use vegetable bouillon instead of chicken.
- Need a quick marinade? Mix the seasoning with oil and a bit of fresh garlic.
- Keep your spice mix in a closed jar in a cool, dark place. It stays fresh for up to 6 months.
Nutrition
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