Dipping Sauce nuoc cham

This nuoc cham dipping sauce from Vietnamese cuisine is delicious to enjoy with any meal. It can be served with spring rolls or grilled meats and seafood. This recipe is from DK Canada Spice book.

Gingerbread Spiced Cake

This gingerbread spiced cake recipe is from the Betty Crocker cookbook. This cake can be served on its own or with sweetened whipped cream.

Garam masala spice powder

For non-veg curries such as meat, fish and chicken

I add 2 tbsp fennel seeds and 1 star anise (optional) roasted and ground to this batch of garam masala.

4 to 6 tbsp cumin seeds

4" cinnamon stick

5 to 10 cloves

5 to 10 cardamom pods

1/2 to 1 tsp black peppercorns

2 to 3 bay leaves optional

1/2 tsp nutmeg optional

1/4 tsp mace ground or 1 blade of mace optional

Dry roast all the whole spices one at a time in low medium heat, you will know by the smell when to remove it. Make sure to keep moving the ingredients with the spoon so it doesn't burn. Add the ground nutmeg and ground mace last. Cool and grind to a fine powder using a spice grinder. Store in an airtight container.

You can adjust the measurements to your liking. The ingredients I put as optional can be omitted if you don't have it.

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