Rystar Kunming Rub
This rub was put together to recreate the taste of the street barbecue skewers that can be found in the Muslim Quarter in almost any Chinese city. This rub can be used almost anywhere but it particularly good on barbecued vegetables and chicken. You can increase the quantities to make more, but maintain the proportions.
2 tbsp ground cumin
1 tsp ground coriander seed
1 tsp paprika
1 tsp chilli powder
1 tsp salt
1/2 tsp garlic powder
1/2 tsp Szechuan pepper
Combine in a bowl and if necessary, grind up any lumps with a mortar and pestle. Store in an air-tight container.
Notes
A note on the Szechuan pepper. You can use the ready-ground stuff but for best results you should use whole Szechuan peppers. Roast them in a wok or frying pan and then grind up with a mortar and pestle. Only fresh Szechuan pepper will give that famous ‘tingle’.