Type what you have

Ingredients

• ✓ star anise
• olive oil
• cinnamon stick
• cardamom pod
• clove
• curry leaf
• shallot
• garlic
• ginger root
• curry paste
• coconut milk
• water
• chicken breast
• tamarind juice
• salt

Instructions

1. 1 Heat oil in a large, deep skillet over medium heat. Saute the cinnamon, cardamom, anise, cloves and curry leaves for 2 to 3 minutes, then stir in shallots, garlic and ginger and saute until fragrant. Stir in curry paste and cook for 5 minutes, stirring constantly.
2. 2 Pour in the coconut milk and water and let simmer for 3 to 4 minutes; add chicken, tamarind juice and salt and simmer, stirring occasionally, for 20 minutes.

By nora muhammad

Ingredients

• ✓ star anise
• vegetable oil
• onion
• garlic
• ginger root
• chickpea
• tomato sauce
• water
• chile powder
• garam masala
• salt
• cumin
• coriander
• turmeric
• clove

Instructions

1. 1 Heat oil in a medium pot over medium-high heat. Sauté onion until translucent, about 5 minutes. Add garlic, ginger, and star anise. Continue to sauté until just fragrant. Add chickpeas, tomato sauce, water, chile powder, garam masala, salt, cumin, coriander, turmeric, and clove. Reduce heat to medium-low and simmer, covered, until chickpeas start to soften, 5 to 7 minutes.
2. 2 Mash some chickpeas directly in the pot to give sauce a chunkier consistency. Cover and continue simmering, stirring occasionally, until flavors come together, about 15 minutes. Remove star anise and clove before serving.

By Van Dana

Ingredients

• ✓ star anise
• nutmeg
• tamarind pulp
• salt
• water
• chicken breast
• onion
• garlic
• turmeric
• coriander seed
• fennel seed
• black peppercorn
• cumin seed
• poppy seed
• clove
• cinnamon stick
• red chile pepper
• coconut
• olive oil

Instructions

1. 1 Heat 1 tablespoon oil in a skillet over medium heat. Brown the coconut in the hot oil, about 5 minutes. Set aside; wipe the skillet clean.
2. 2 Heat the same dry skillet over medium-low heat. Dry-roast chile peppers, cinnamon sticks, cloves, star anise, poppy seeds, cumin seeds, peppercorns, fennel seeds, coriander seeds, and turmeric until a nice aroma is given out, about 1 minute.
3. 3 Transfer to a mortar and pestle or food processor and grind with coconut and garlic until a paste forms.
4. 4 Heat remaining oil in a heavy-bottomed pan over medium-high heat. Saute onions until browned, about 5 minutes. Add the spice paste and cook until the oil separates. Add chicken and saute until browned and no longer pink in the centers, 7 to 10 minutes. Add water and enough salt to taste and bring to a boil. Add tamarind pulp and nutmeg; let simmer for 5 minutes. Serve.

By dVOKDAqueen

Ingredients

• ✓ star anise
• kasoori methi
• garam masala
• cashew
• water
• mushroom
• salt
• chili powder
• turmeric
• coriander
• tomato
• ginger-garlic paste
• onion
• bay leaf
• clove
• green cardamom
• cumin seed
• cinnamon stick
• vegetable oil

Instructions

1. 1 Heat oil in a medium saucepan over medium heat. Add cinnamon, cumin seeds, green cardamom, cloves, star anise, and bay leaf. Stir to allow oil to absorb flavors and aroma, about 30 seconds.
2. 2 Stir in onion and saute until it becomes slightly caramelized, about 10 minutes. Stir in ginger-garlic paste until smell diminishes, about 1 minute. Add tomatoes and stir for 3 to 4 minutes. Add coriander powder, turmeric, and chili powder. Allow sauce to reduce, 3 to 5 minutes. Stir in salt. Add mushrooms and stir until coated with sauce.
3. 3 Pour in water and allow mushrooms to cook in sauce until slightly soft, 5 to 7 minutes. Stir in cashew powder and garam masala and let cook, stirring, for about 2 minutes. Break kasoori methi into fine pieces and stir into meal; remove from heat, and serve.

By Jerry Trevino

Ingredients

• ✓ star anise
• green chile pepper
• onion
• ghee
• saffron
• milk
• bay leaf
• basmati rice
• water
• chicken thigh
• turmeric
• biryani masala powder
• chile powder
• ginger-garlic paste
• lemon juice
• yogurt
• mint leaves
• cilantro
• black cumin seed
• cinnamon stick
• cardamom pod
• clove
• black peppercorn

Instructions

1. 1 Place black peppercorns, cloves, cardamom, cinnamon sticks, star anise, and kala jeera into a spice grinder; grind to a fine powder.
2. 2 Place cilantro and mint leaves in the bowl of a food processor; pulse until coarsely chopped.
3. 3 Combine spice powder, cilantro-mint mixture, yogurt, lemon juice, ginger-garlic paste, chili powder, biryani masala powder, and turmeric in a large glass or ceramic bowl. Add chicken; toss to evenly coat. Cover bowl with plastic wrap and marinate in the refrigerator, about 2 hours.
4. 4 Bring water and rice to a boil in a saucepan; add 2 bay leaves. Reduce heat to medium-low, cover, and simmer until rice is partially cooked through and still firm, about 5 minutes. Drain; set aside.
5. 5 Combine milk and saffron in a small bowl; stir and set aside.
6. 6 Heat ghee in a large pot with a tight-fitting lid over medium-high heat. Add onions; cook and stir until golden brown, about 15 minutes. Drain on paper towels; set aside.
7. 7 Reduce heat to low. Add remaining 2 bay leaves and chile peppers; cook and stir until fragrant, 1 to 2 minutes. Carefully transfer 1 tablespoon ghee from the pot to a small bowl; set aside.
8. 8 Remove chicken from marinade, wiping excess marinade off; add chicken to the pot. Discard remaining marinade. Cook over medium heat until no longer pink, about 2 minutes per side; spread rice on top, then sprinkle on onions. Drizzle reserved ghee and saffron milk over rice and onions.
9. 9 Cover the pot; cook over high heat, about 8 minutes. Reduce heat to low; continue cooking, about 5 minutes. Remove from heat; let stand, covered, until rice is tender and an instant-read thermometer inserted into the thickest part of chicken reads 165 degrees F (74 degrees C), about 15 minutes more.

By sgogula

Ingredients

• ✓ star anise
• salt
• water
• basmati rice
• pea
• tomato
• yukon gold potato
• red chile powder
• turmeric
• onion
• bay leaf
• cinnamon
• cardamom pod
• clove
• olive oil
• ginger
• cumin seed
• cilantro
• coconut
• water
• garlic
• mint leaves
• green chile

Instructions

1. 1 Combine green chiles, mint leaves, garlic, 2 1/2 tablespoons water, shredded coconut, cilantro, cumin seeds, and ginger in a mortar; grind with a pestle into a paste.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and heat until warm. Add cloves, cardamom pods, star anise, bay leaf, and cinnamon. Saute until spices are fragrant, 4 to 5 minutes. Add mint paste, onion, turmeric, and red chile powder and cook for 2 minutes longer.
3. 3 Mix in potatoes, tomatoes, and peas. Stir in basmati rice and saute for 1 minute longer. Pour in 1 1/4 cups water and salt. Scrape up any browned bits on the bottom of the pot and let warm 1 minute longer.
4. 4 Turn off Saute mode. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

By Diana71

Ingredients

• ✓ star anise
• olive oil
• carrot
• onion
• water
• chicken bouillon
• coriander
• thyme
• marjoram

Instructions

1. 1 Heat oil in a Dutch oven or large pot over medium heat. Saute chopped carrots and onion in the hot oil, 10 to 15 minutes. Add water slowly, adjusting so that the vegetables are just covered. Add star anise, chicken bouillon, and coriander and bring to a boil. Reduce heat to low and let simmer, about 40 minutes.
2. 2 Remove star anise. Puree soup with an immersion blender to desired consistency. Garnish with thyme and marjoram and serve hot.

By Cherry Liu

Ingredients

• ✓ star anise
• orange juice
• cranberry juice
• white sugar
• cranberry
• pear
• orange zest
• vanilla extract
• salt
• orange marmalade

Instructions

1. 1 Combine orange juice, cranberry juice, and sugar in a saucepan over medium-high heat; bring to a boil. Cook, stirring occasionally, for about 5 minutes.
2. 2 Stir in 1/2 of the cranberries, pear, orange zest, vanilla extract, star anise, and salt, and return to a boil. Reduce heat and simmer for about 5 minutes. Add the remaining cranberries and cook, stirring often, until cranberries start to burst and mixture starts to thicken, about 10 minutes.
3. 3 Remove from heat. Stir in orange marmalade and set aside. Sauce will continue to thicken as it cools. Cover and refrigerate until ready to serve.

By lutzflcat

Ingredients

• ✓ star anise
• cranberry
• orange juice
• brown sugar
• red wine
• cinnamon stick
• nutmeg
• clove

Instructions

1. 1 Mix cranberries, orange juice, and brown sugar in a saucepan over low heat. Bring to a simmer; cook and stir until sugar has dissolved, about 5 minutes. Add wine, cinnamon, star anise, nutmeg, and cloves. Mix well. Continue simmering until sauce starts to thicken, about 10 minutes.

By Karine Romano - Skobinsky

Ingredients

• ✓ star anise
• coconut oil
• carrot
• celery
• onion
• garlic
• vegetable broth
• carrot top
• basil
• tarragon
• salt
• black pepper

Instructions

1. 1 Heat coconut oil in a large pot over medium heat. Add carrots, celery, onion, garlic, and star anise; cook and stir until onion is translucent, 5 to 7 minutes. Pour in vegetable broth; bring to a boil.
2. 2 Stir carrot tops, basil, and tarragon into the pot; simmer until wilted, about 5 minutes. Season with salt and pepper. Discard star anise before serving.

By Tamara A

Ingredients

• ✓ star anise
• cardamom pod
• coriander seed
• olive oil
• fennel
• onion
• leek
• salt
• white wine
• vegetable broth

Instructions

1. 1 Combine star anise, cardamom pods, and coriander seeds in a large skillet over medium heat and roast without burning until fragrant, 2 to 4 minutes. Transfer to a mortar and pestle, and crush into powder form.
2. 2 Heat olive oil in a large pot and cook fennel, onion, and leek until softened, about 5 minutes. Season with ground spice mix and salt, cover, and simmer over medium heat until flavors are well combined, about 25 minutes. Pour in white wine and cook until wine has reduced by half, 3 to 4 minutes. Pour in vegetable broth and simmer for 10 minutes. Puree fennel soup with an immersion blender until smooth. Add cream and heat, but do not let boil. Season with salt.

By barbara

Ingredients

• ✓ star anise
• vegetable broth
• lemongrass
• vegetable bouillon
• rice noodle
• bean sprout
• mushroom
• lime
• cilantro
• basil
• green onion
• teriyaki sauce
• soy sauce
• chile paste
• sesame oil

Instructions

1. 1 Combine vegetable broth, lemon grass, vegetable bouillon, and star anise pods in a saucepan and bring to a boil. Reduce heat and let simmer until flavors are combined, 30 to 45 minutes. Remove lemon grass and star anise with a slotted spoon and discard.
2. 2 Place rice noodles in a bowl and cover with hot water to soften, about 10 minutes. Drain and cut into shorter pieces with kitchen shears; divide noodles equally between soup bowls. Fill bowls with hot broth to cover noodles.
3. 3 Place bean sprouts, mushrooms, limes, cilantro, basil, and green onions into separate bowls. Place teriyaki sauce, soy sauce, chile paste, and sesame oil in separate bowls. Serve soup alongside garnishes and flavorings.

By LindsayRose5

Ingredients

• ✓ star anise
• water
• clove
• country-style ham
• brown sugar
• honey
• dijon mustard
• rice vinegar
• black pepper
• worcestershire sauce
• cayenne pepper

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Prepare ham: Add water, star anise, and cloves to the bottom of a roasting pan. Place a roasting rack into the pan; place ham on the rack. Cut 1/4-inch-deep slashes, 1/2-inch apart, lengthwise and crosswise across the top of ham.
3. 3 Bake in the preheated oven for 20 minutes.
4. 4 While ham is baking, make glaze: Whisk together brown sugar, honey, mustard, vinegar, black pepper, Worcestershire sauce, and cayenne pepper in a medium bowl until thick and smooth.
5. 5 Brush glaze all over ham. Continue baking ham, brushing with glaze every 20 minutes, until glaze is deep golden and ham is heated through, about 2 hours 10 minutes. An instant-read thermometer inserted into the center of ham should read at least 145 degrees F (63 degrees C).
6. 6 Run a kitchen torch over ham until glaze is crispy and caramelized, 2 to 5 minutes.

By John Mitzewich

Ingredients

• ✓ star anise
• pork belly
• vegetable oil
• cinnamon stick
• soy sauce
• rice wine
• soy sauce
• white sugar
• garlic
• water

Instructions

1. 1 Bring a pot of water to a boil; add pork belly. Cook until pork belly softens, about 5 minutes. Drain and cool pork until easily handled, 5 to 10 minutes. Cut into 2-inch chunks.
2. 2 Heat vegetable oil in a large pot over medium-low heat. Add cinnamon stick and star anise; fry until fragrant, about 30 seconds. Stir in pork belly, light soy sauce, Shaoxing wine, dark soy sauce, sugar, and garlic. Reduce heat to very low and simmer, stirring occasionally and adding water if sauce reduces too quickly, until pork is tender, about 50 minutes.
3. 3 Increase heat slightly and continue simmering until sauce reduces to a sticky consistency, about 10 minutes. Remove cinnamon stick and star anise; discard.

By ChinaWallace

Ingredients

• ✓ star anise
• olive oil
• onion
• marjoram
• salt
• black pepper
• lemon
• water
• aluminum foil
• salmon fillet

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat olive oil in a skillet over medium heat and cook onions until soft and browned, about 10 minutes. Season with marjoram and a little salt. Remove from heat.
3. 3 Place lemon slices in a single layer in a clean skillet over high heat and cook until lightly browned on both sides, about 3 minutes. Add star anise and water and bring to a boil. Remove from heat.
4. 4 Cover a baking pan large enough to hold the salmon with sheets of aluminum foil, leaving an overhang on all sides. Lay onions in a single layer on the bottom; place salmon fillet on top, skin-side down. Rub fillet with salt and pepper. Cover with lemon slices and star anise. Fold up the edges of the foil over the salmon to create a packet, making sure to seal the edges well.
5. 5 Bake in the preheated oven until salmon flakes easily with a fork, 35 to 40 minutes. Remove from oven, open foil carefully, and serve.

By Natasha Titanov

Ingredients

• ✓ star anise
• black tea leaf
• cinnamon stick
• five-spice powder
• clove
• ginger root
• szechuan peppercorn
• licorice root
• mandarin orange peel
• rock sugar
• soy sauce
• soy sauce
• egg

Instructions

1. 1 Place the tea, cinnamon, star anise, five-spice, cloves, ginger, peppercorns, licorice, orange peel, rock sugar, dark soy sauce, and light soy sauce in a large saucepan. Bring to a boil, then reduce heat to medium-low, and let simmer for 15 minutes. Meanwhile, lightly tap the hard-cooked eggs to crack the shells all over. The soy sauce will penetrate the cracks, and color the egg white.
2. 2 Place the eggs in the simmering liquid, and cook for 30 minutes, then remove from the heat, and let the eggs stand in the liquid for 2 hours off the heat. After 2 hours, drain the eggs, chill, and peel.

By jilloon

Ingredients

• ✓ star anise
• kosher salt
• brown sugar
• pink salt
• pickling spice
• water
• pork shoulder
• water
• dijon mustard
• maple syrup
• cayenne pepper
• salt

Instructions

1. 1 Place kosher salt, brown sugar, pink salt, and pickling spice in a container large enough to hold brine and ham.
2. 2 Bring 2 quarts water to a boil and pour over brine ingredients; whisk to dissolve. Pour in 1 gallon fresh cold water to cool down mixture.
3. 3 Score the skin side of pork roast with a sharp knife, cutting into the fat beneath the skin but not into the meat. Score about 1 inch apart, then score in the opposite direction to get a classic diamond-shaped pattern.
4. 4 Lower roast into brine, skin-side up. Use a plate to weigh down roast, so it cures fully submerged in liquid. Refrigerate for 1 day for every 2 pounds of pork (cure for 2 1/2 days for a 7-pound roast). Turn roast over halfway through the brining process.
5. 5 Remove roast from brining liquid. Discard brining liquid and transfer roast back to the brining container. Cover roast with fresh cold water to rinse off salt; let soak for a few minutes to overnight, depending on how salty you want your ham. Remove roast from water and blot dry with paper towels.
6. 6 Preheat the oven to 325 degrees F (165 degrees C).
7. 7 Add 1 cup water and 2 whole star anise to a roasting pan. Place roast on a rack in the roasting pan.
8. 8 Roast in the preheated oven until ham reaches an internal temperature of 130 to 135 degrees F (55 to 58 degrees C), about 2 hours. Ham will not be fully cooked at this point. If water has nearly evaporated, add a splash more.
9. 9 Increase oven temperature to 425 degrees F (220 degrees C). Continue to roast ham until the skin is browned and crispy and the internal temperature reaches 145 to 150 degrees F (63 to 66 degrees C).
10. 10 Make optional glaze: Mix mustard, maple syrup, cayenne pepper, and salt together in a bowl. Brush glaze on baked ham. Return roast to the oven for 5 minutes.
11. 11 Enjoy!

By John Mitzewich

Ingredients

• ✓ star anise
• pork sparerib
• onion
• soy sauce
• black pepper
• water
• vegetable oil
• onion
• honey
• brown sugar
• ginger
• worcestershire sauce
• lemon juice

Instructions

1. 1 Place ribs, 2 onions cut into wedges, 4 tablespoons soy sauce, star anise pods, and black pepper in a large stock pot . Add water and bring to a boil. Reduce heat to medium low, cover, and simmer until ribs are tender when pierced, about 1 ¼ hours, stirring occasionally.
2. 2 Meanwhile, heat oil in a medium skillet over medium heat. Add 1 onion chopped; cook and stir until onion is soft. Stir in honey, brown sugar, remaining 2 tablespoons soy sauce, ginger, Worcestershire sauce, and lemon juice; cook and stir until well blended. Remove from heat.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Remove ribs from stock pot using tongs; arrange in a single layer in an 11x16-inch baking pan. Brush evenly with honey glaze.
5. 5 Bake in the preheated oven, basting often with pan drippings, until ribs are well glazed, about 30 minutes.

By CHRISTYJ

Ingredients

• ✓ star anise
• pork belly
• vegetable oil
• brown sugar
• soy sauce
• rice wine
• soy sauce
• scallion
• ginger
• water
• vegetarian chicken substitute
• egg

Instructions

1. 1 Fill a large pot with water and bring to a boil. Add pork belly; cook until starting to soften, about 5 minutes. Drain.
2. 2 Heat vegetable oil and brown sugar in a wok or large skillet over medium heat until sugar is melted. Add pork; cook until browned on all sides, about 2 minutes. Add dark soy sauce; cook and stir until flavors combine, about 5 minutes.
3. 3 Transfer pork mixture to a slow cooker. Add rice wine, light soy sauce, scallions, ginger, and star anise. Pour in enough water to just cover the pork.
4. 4 Cook on Low until pork is tender, about 6 hours. Add diced chicken substitute, hard-boiled eggs, and more water to cover.
5. 5 Cook on Low until eggs absorb cooking liquid, rotating halfway through, about 1 hour more.

By Ray Sheen

Ingredients

• ✓ star anise
• vegetable broth
• chicken breast
• onion
• oyster sauce
• coconut sugar
• salt
• black pepper
• clove
• ginger
• bean sprout
• bok choy
• zucchini

Instructions

1. 1 Combine vegetable broth, chicken breasts, onions, oyster sauce, coconut sugar, salt, pepper, cloves, ginger, and star anise in a slow cooker.
2. 2 Cook on High until chicken breasts can be easily flaked with a fork, about 1 1/2 hour. Stir in bean sprouts and bok choy. Continue cooking soup until bean sprouts are tender, about 1 hour.
3. 3 Cut zucchini into thin noodles using a spiralizer.
4. 4 Divide soup among 6 serving bowls. Top with zucchini noodles.

By Megan Olson

Ingredients

• ✓ star anise
• paprika
• black pepper
• cumin
• coriander
• cinnamon
• clove
• cardamom
• nutmeg
• chicken tender
• salt
• olive oil
• red onion

Instructions

1. 1 Combine sweet paprika, pepper, cumin, coriander, cinnamon, cloves, cardamom, star anise, and nutmeg in a small bowl and stir to combine.
2. 2 Place chicken tenders on a plate and sprinkle one side with 2 teaspoons of the spice blend. Season with sea salt to taste. Turn tenders and sprinkle the other side with an additional 2 teaspoons of the spice blend; add salt to taste. Store remaining spice blend in an airtight container and reserve for another use.
3. 3 Heat a skillet over medium heat. Pour in olive oil once skillet is hot and heat until it shimmers. Carefully place chicken tenders into skillet one at a time, making sure they don't touch each other. Cook for 4 1/2 minutes, turn, and cook until chicken is no longer pink in the center and the juices run clear, about 4 1/2 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from skillet and drain on a paper towel-lined plate.
4. 4 Add onion to the same skillet and cook until soft and translucent, about 4 minutes. Remove onion slices and drain on paper towel-lined plate. Serve onions with chicken.

By Bibi

Ingredients

• ✓ star anise
• soy sauce
• soy sauce
• black peppercorn
• garlic
• orange juice
• pork sparerib
• orange juice
• water
• cinnamon stick
• sugar
• peanut oil
• corn oil
• egg

Instructions

1. 1 In a bowl, stir together light and dark soy sauces, crushed peppercorns, garlic, and 2 tablespoons orange juice. Separate ribs between each bone into individual ribs, and place in the marinade. Cover, and set aside for at least 30 minutes. (If marinating much longer than 30 minutes, refrigerate.)
2. 2 Transfer marinade to a large stockpot, and set ribs aside. To the stockpot add remaining 1 cup orange juice, water, cinnamon sticks, star anise, and sugar. Bring to a boil.
3. 3 Meanwhile, heat oil in a large skillet over high heat. Carefully place ribs in oil, and fry for 2 minutes per side, or until edges are sealed. Transfer to the stockpot, and boil, uncovered, for 15 minutes. Cover, and simmer for 1 hour, adding hard boiled eggs at this point, if using.

By ZEPHYLOQUY

Ingredients

• ✓ star anise
• oxtail
• ginger
• onion
• cinnamon stick
• cardamom pod
• clove
• coriander seed
• fennel seed
• water
• fish sauce
• green onion
• white sugar
• salt
• rice noodle

Instructions

1. 1 Place oxtail in a large, heavy pot. Cover with water and bring to a boil over medium-high heat. Boil for 5 minutes. Remove from heat, pour out water, and rinse oxtail to remove excess fat and impurities. Place in a multi-functional pressure cooker (such as Instant Pot®).
2. 2 Use tongs to hold ginger over a burner flame to char slightly. Allow to cool, then quarter. Char onion quarters in the same way.
3. 3 Combine cinnamon stick, cardamom, cloves, star anise, coriander, and fennel in a shallow, dry saute pan. Toast over medium-low heat for 2 minutes. Place spices in a tea filter bag and close.
4. 4 Add ginger, onion, and spice bag to the pressure cooker. Pour in enough water to cover. Add fish sauce, green onions, sugar, and salt. Close and lock the lid. Seal the vent and select high pressure according to manufacturer's instructions; set timer for 120 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
6. 6 Meanwhile, place rice noodles in a large bowl and cover with hot water. Set aside until noodles soften, about 15 minutes.
7. 7 Skim the broth if necessary. Taste and add more fish sauce, sugar, or salt. Discard ginger, onions, and spice bag. Remove oxtail from the broth and shred meat away from the bones and cartilage.
8. 8 Fill bowls with rice noodles and top with meat and broth.

By Diana71

Ingredients

• ✓ star anise
• beef soup bone
• water
• carrot
• potato
• cabbage
• onion
• parsley
• allspice berry
• salt
• bay leaf
• black pepper
• tomato
• heavy cream

Instructions

1. 1 Bring beef soup bones and water to a boil in a large pot over medium-high heat. Reduce heat; simmer for 1 1/2 hours, adding more water, as necessary, to maintain 2-quart level. Remove and discard soup bones. Strain broth into a fresh pot; return to stovetop.
2. 2 Add carrots, potatoes, cabbage, onions, parsley, allspice berries, salt, bay leaf, star anise, and black pepper to broth. Cook until potatoes are easily pierced with a fork, about 20 minutes. Stir in tomatoes; return to a boil. Top servings with heavy cream.

By Food girl

Ingredients

• ✓ star anise
• beef soup bone
• onion
• ginger
• salt
• fish sauce
• water
• rice noodle
• beef top sirloin
• cilantro
• green onion
• bean sprout
• thai basil
• lime
• hoisin sauce
• chile-garlic sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.
4. 4 Place onion halves on a second baking sheet and roast on another rack until blackened and soft, about 45 minutes.
5. 5 Transfer beef bones and onion halves to a large stockpot. Add ginger, salt, star anise, fish sauce, and 4 quarts water; bring to a boil. Reduce heat to low and simmer for 6 to 10 hours. Strain the broth into a saucepan and set aside.
6. 6 Place rice noodles in a large bowl filled with room temperature water. Let soak for 1 hour. Drain.
7. 7 When noodles have soaked for 1 hour, heat up the reserved broth by bringing it to a simmer.
8. 8 Bring a large pot of water to a boil. Cook the noodles in the boiling water for 1 minute. Drain.
9. 9 Divide noodles among 4 serving bowls; top with sirloin, cilantro, and green onion. Ladle hot broth over the top. Stir and let sit until beef is partially cooked and no longer pink, 1 to 2 minutes.
10. 10 Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.

By Allrecipes

Ingredients

• ✓ star anise
• beef soup bone
• salt
• water
• onion
• ginger root
• beef oxtail
• daikon radish
• cinnamon stick
• black peppercorn
• clove
• sugar
• fish sauce
• salt
• flat rice noodle
• beef sirloin

Instructions

1. 1 Gather all ingredients.
2. 2 Make broth: Place beef bones in a 9-quart (or larger) pot; season with 1 teaspoon salt. Pour water into the pot and bring to a boil. Reduce heat and simmer broth for about 2 hours.
3. 3 Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a 10x15-inch roasting pan with aluminum foil.
4. 4 Place onions and unpeeled ginger onto the prepared roasting pan and cook under the preheated broiler, stirring occasionally, until vegetables are charred, 10 to 15 minutes.
5. 5 Cool slightly. Chop onions, then peel and slice ginger; set aside separately.
6. 6 Skim fat from surface of simmering broth. Add oxtail, radish, and charred onions to broth. Tie charred ginger, anise, cinnamon stick, peppercorns, and cloves in cheesecloth to make a bouquet garni; add to broth. Stir in sugar, fish sauce, and remaining 2 teaspoons salt. Simmer over medium-low heat for at least 4 hours (the longer, the better). Season with salt.
7. 7 Strain broth. Discard bones and bouquet garni. Reserve meat from bones for another use. Chill broth in the refrigerator, 8 hours to overnight.
8. 8 Skim and discard fat from the top of chilled broth. Pour broth into a pot; bring to a boil. Reduce heat and keep hot until ready to serve.
9. 9 Bring a pot of water to a boil. Turn off heat. Stir in rice noodles and let sit until noodles are tender yet chewy, 6 to 10 minutes.
10. 10 Meanwhile, cut frozen sirloin into paper-thin slices.
11. 11 Drain and divide noodles among bowls, about 1 1/2 cups per serving. Top each with a few sirloin slices. Ladle hot broth over sirloin and noodles.
12. 12 Serve and enjoy!

By Lett101

Ingredients

• ✓ star anise
• rice wine
• soy sauce paste
• soy sauce
• sugar
• white pepper
• ground pork
• pickled cucumber
• vegetable oil
• shallot
• garlic
• ginger
• water
• sesame oil
• green onion

Instructions

1. 1 Mix rice wine, soy sauce paste, soy sauce, sugar, and white pepper together in a bowl.
2. 2 Mix ground pork with brine from cucumbers together in a bowl.
3. 3 Heat oil in a large skillet over medium heat. Add shallots; cook and stir until golden brown, about 5 minutes. Add pork mixture; cook and stir until no longer pink, 3 to 4 minutes. Push pork and shallots to the sides of the skillet, making a space in the center. Add garlic, ginger, and star anise; stir.
4. 4 Pour water into the skillet; bring to a boil. Reduce heat to medium low; simmer until sauce reduces to about 1 cup. Stir in chopped cucumbers. Stir in rice wine mixture; cook until flavors combine, 4 to 6 minutes.
5. 5 Top pork mixture with sesame oil and green onions.

By CollinW

Ingredients

• ✓ star anise
• water
• white sugar
• ketchup
• tomato
• cardamom seed
• clove
• cinnamon stick
• sunflower oil
• ginger root
• red onion
• garlic
• red chile pepper
• red chile pepper
• salt
• turmeric
• chicken

Instructions

1. 1 Rub the chicken with turmeric powder and salt. Set aside. Soak the dried red chile peppers in hot water until softened. Blend the softened dried chile, fresh red chile pepper, garlic, onion, and ginger in a blender to a paste.
2. 2 Heat the oil in a large skillet over medium-high heat. Brown the chicken in the hot oil until golden on all sides. Remove the chicken from the skillet and set aside. Remove excess oil from the skillet, leaving about 1 tablespoon. Cook and stir the chile paste with the cinnamon, star anise, cloves and cardamom seeds until fragrant. Return the chicken to the skillet. Stir in the water, adding more if needed. Toss in the tomatoes and stir in the ketchup and sugar. Bring to a boil then reduce heat to medium-low and simmer until no the chicken longer pink at the bone and the juices run clear, about 15 minutes. Serve hot.

By phoenixfyre

Ingredients

• ✓ star anise
• cilantro
• paprika
• curry powder
• garam masala
• coconut oil
• tomato
• ginger-garlic paste
• curry leaf
• clove
• fennel seed
• cardamom pod
• cinnamon stick
• coconut oil
• red onion
• black pepper
• turmeric
• salt
• goat stew meat

Instructions

1. 1 Season goat meat with 1 teaspoon salt, 1/2 teaspoon turmeric, and black pepper.
2. 2 Place red onions in a blender; grind into a smooth paste.
3. 3 Heat 1 1/2 tablespoons coconut oil in a Dutch oven over medium heat. Add cinnamon stick, star anise, and cardamom pods; cook until aromatic, about 30 seconds. Add fennel and cloves; cook and stir for 30 seconds. Add remaining 1 teaspoon salt and 1 tablespoon curry leaves; stir in the onion paste. Increase heat to medium-high. Cook and stir curry mixture for 5 minutes; add ginger-garlic paste and continue cooking until flavors meld, about 10 minutes.
4. 4 Stir diced tomato into the curry mixture. Cook and stir until mushy, about 4 minutes. Add the seasoned goat meat; cook until browned, 6 to 10 minutes. Transfer goat curry to a slow cooker; cook on High until meat is tender, 2 to 3 hours.
5. 5 Heat 1 teaspoon coconut oil in a saucepan over medium heat. Cook and stir the remaining 1/2 teaspoon turmeric, garam masala, curry powder, and paprika until aromatic, about 1 minute. Add a few cups of the curry from the slow cooker; heat until oil rises to the top. Add remaining 1 tablespoon curry leaves and cilantro; cook until gravy thickens, 3 to 5 minutes. Pour back into the slow cooker and blend well.

By Lydia Parison

Ingredients

• ✓ star anise
• pickled mustard green
• udon noodle
• baby bok choy
• five-spice powder
• ginger
• chile paste
• chile pepper
• garlic
• brown sugar
• rice wine
• soy sauce
• green onion
• beef broth
• water
• vegetable oil
• beef stew meat

Instructions

1. 1 Place beef in a stockpot and cover with water; bring to a boil. Remove from the heat and drain.
2. 2 Pour vegetable oil into a slow cooker; add beef, 8 cups water, broth, green onions, soy sauce, rice wine, brown sugar, garlic, chile peppers, chile paste, ginger, star anise, and five-spice powder. Cover and cook on Low for 8 to 9 hours.
3. 3 Transfer beef to a bowl with a slotted spoon. Strain broth into a bowl; discard solids. Return broth to the slow cooker; keep on Warm until needed.
4. 4 Bring a pot of water to a boil; add bok choy and cook for 30 seconds. Remove with a slotted spoon and run under cold water. Drain, then roughly chop.
5. 5 Add udon noodles to boiling water; cook until tender yet firm to the bite, about 4 minutes. Drain.
6. 6 Divide noodles among serving bowls and top with beef, bok choy, and hot broth. Garnish with mustard greens.

By jhuang0125