Babi Pangang Seasoning Recipe
This easy Dutch Babi Pangang seasoning recipe is full of flavor and ready in 5 minutes. No additives—just a delicious homemade spice blend.
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
Ingredients you need per step are listed below the step in Italic
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
1. How much should I use per dish?
Use about 2½ tablespoons of seasoning for 2 pounds (850 grams) of meat. For a marinade, mix it with some soy sauce and oil.
2. Can I use this mix for other dishes too?
Yes, for sure! It’s also tasty on grilled chicken, tofu, stir-fries, or BBQ meat.
3. Where can I buy Chinese five-spice powder?
Most supermarkets sell it in the spice section or international food aisle. You can also find it at Asian grocery stores.
4. Variations
- 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
Calories: 16kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 0.1mg | Sodium: 1138mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 0.4mg | Iron: 1mg
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