From b8ccd7d0edc73af650cf5cad4e4066539ee678fa Mon Sep 17 00:00:00 2001
From: Patrick Spek <p.spek@tyil.nl>
Date: Sat, 8 Jun 2024 07:27:06 +0200
Subject: Fix spicemixes to be included in cookbook

---
 content/recipes/spicemixes/xinjiang-bbq-rub.md | 56 ++++++++++++++++++++++++++
 1 file changed, 56 insertions(+)
 create mode 100644 content/recipes/spicemixes/xinjiang-bbq-rub.md

(limited to 'content/recipes/spicemixes/xinjiang-bbq-rub.md')

diff --git a/content/recipes/spicemixes/xinjiang-bbq-rub.md b/content/recipes/spicemixes/xinjiang-bbq-rub.md
new file mode 100644
index 0000000..952ab1f
--- /dev/null
+++ b/content/recipes/spicemixes/xinjiang-bbq-rub.md
@@ -0,0 +1,56 @@
+---
+title: Xinjiang BBQ rub
+date: 2024-06-04
+tags:
+- asian
+- bbq
+- dryrub
+- spicemix
+preptime: 0
+cooktime: 30
+
+ingredients:
+- label: Cumin Seeds
+  amount: 2
+  unit: tablespoon
+- label: Chili flakes
+  amount: 2
+  unit: tablespoon
+- label: Black pepper corns
+  amount: 1
+  unit: tablespoon
+- label: Szechuan pepper corns
+  amount: 1
+  unit: tablespoon
+- label: Ginger (dried, ground)
+  amount: 1
+  unit: tablespoon
+- label: Garlic (dried, ground)
+  amount: 1
+  unit: tablespoon
+- label: Chili powder
+  amount: 2
+  unit: tablespoon
+- label: Salt
+  amount: 1
+  unit: tablespoon
+
+stages:
+- label: Toasting
+  steps:
+  - Toast the cumin seeds for a few minutes, until fragrant
+  - Toast the szechuan pepper corns for a few minutes, until fragrant
+- label: Grinding
+  steps:
+  - Grind the chili flakes to a rough powder
+  - Grind the cumin seeds to a fine powder
+  - Grind the szechuan pepper corns to a fine powder
+  - Grind the black pepper corns to a fine powder
+  - Grind the salt to a fine powder
+- label: Mixing
+  steps:
+  - Combine all spices and mix them together
+---
+
+A slightly spicy Chinese streetfood BBQ rub. In my experience, this works well
+for chicken or lamb skewers.
-- 
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