Thailandese Pad See Ew

Thailandese Pad See Ew

Thailandese Pad See Ew

Thailandese Pad See Ew

The Chinese-influenced Thai dish, Pad See Ew, translates to "fried [with] soy sauce." It is comparable to its sibling dish, Pad Thai, which uses thinner rice noodles. While Pad Thai is more sweet and savory, Pad See Ew has a deeper flavor and delicious texture from slightly charred noodles. The highlight of Pad See Ew is the crunchiness coming from the vegetables.
Hands-on time 30 mins
Course Main Course
Cuisine Thai
Servings 3

Ingredients
  

  • 8 oz chicken breast thighs, or tenders, thinly sliced
  • 12 oz bok choy leaves sliced, stems thinly sliced
  • 8 oz wide long noodles* al dente**
  • 2 cloves garlic chopped
  • 3 eggs
  • 4.5 tbsp soy sauce*** or tamari
  • 1 tbsp vinegar
  • 0.5 tbsp brown sugar
  • oil

Pad See Ew Culinary Spice Kit

  • Amchoor, lemongrass, garlic, chili, coriander, lemon peel, ginger, star anise, cilantro, onion, basil, cumin, white pepper, cinnamon, lemon oil  

Optional

  • limes for juice
  • fish sauce

Instructions
 

Step 1)

  • In a CUP, mix sugar and Pad See Ew spices.
  • Stir in 4 tbsp soy sauce and vinegar.

Step 2)

  • In a large PAN or WOK, heat 1 tbsp oil over high heat.
  • Fry chicken until brown.
  • Take it out. Mix with 1/2 tbsp soy sauce.

Step 3)

  • Reduce heat to medium. Add 1 tbsp oil.
  • Stir-fry garlic until fragrant (about 30 sec.).
  • Fry bok choy stems until soft. Take them out.

Step 4)

  • Fry noodles until they dry out.

Step 5)

  • Add the sauce and toss until all noodles are well coated.

Step 6)

  • Crack the eggs into the center of the PAN and break the yolk.
  • When the eggs are half-cooked, mix them with the noodles.

Step 7)

  • Increase heat to high.
  • Fry noodles until they start to burn a bit.

Step 8)

  • Add bok choy leaves.
  • Return the stems and chicken without any liquid.
  • Stir-fry until reheated and leaves are wilted.
  • Optionally, finish to taste with lime juice and fish sauce.
  • Enjoy!

Notes

* Try fresh rice noodles if you can find them.
** Cooked until still really firm to the bite.
*** Recommended: 1/3 dark soy sauce if available.
  • Substitute chicken with sirloin beef or pork (boneless chops or tenderloin), fry shortly in step 2.
  • Substitute bok choy with 8 oz of baby broccoli or Chinese broccoli for more crunchiness.
Keyword amchoor, lemongrass
Indian Masoor Dal

Indian Masoor Dal

Indian Masoor Dal

Indian Masoor Dal

No matter the occasion, this easy and fast Indian lentil soup will lighten up your mood. Its aromatic spice blend will cover your home with an exotic breeze and transfer you into a dream of wellness and relaxation. Coconut milk adds a hint of sweetness. Select from plenty of toppings to make it your personal feel-good-favorite.
Hands-on time 30 mins
Course Main Course
Cuisine Indian
Servings 3

Ingredients
  

  • 2 cups red lentils well rinsed
  • 1 cup tomato puree
  • 1 can coconut milk 13.5 oz
  • 1 onion finely chopped
  • 2 cloves garlic grated
  • oil *
  • salt

Masoor Dal Culinary Spice Kit

  • Cumin, cardamom, cinnamon, cloves, lemon verbena, turmeric, white pepper, yellow mustard, chili, coriander

Optional Toppings

  • fresh cilantro or parsley chopped
  • coconut flakes
  • raisins
  • plain yogurt
  • fresh chili sliced

Instructions
 

  • In a large POT, heat 2 tbsp oil over medium-low heat.
  • Add onion and fry until they turn translucent.
  • Add garlic and Masoor Dal spices.
  • Sauté 30 - 60 seconds, stirring constantly.
  • Add lentils, 3 cups of water, tomato puree, coconut milk, and salt to taste.
  • Cover. Bring to a boil.
  • Turn heat to low. Cook 15 - 20 minutes until the lentils are tender, stirring frequently.
  • Serve Masoor Dal in bowls.
  • Optionally, top the soup with cilantro, parsley, coconut flakes, raisins, plain yogurt, and/or fresh chili to taste.
  • Enjoy!

Notes

* Preferably ghee or coconut oil if available.
  • Substitute coconut milk with heavy cream.
  • Add cooked chicken and 1 cup chicken broth.
Keyword cardamom, lemon verbena, turmeric
Indonesian Gulai

Indonesian Gulai

Indonesian Gulai

Indonesian Gulai

Chicken or another protein of choice simmers in a rich coconut sauce with a note of lemongrass, galangal, and makrut lime. This is Gulai, an Indonesian favorite. It's simple to prepare and ready in no time. Try to use up some leftover eggs? Gulai make hardboiled eggs appear in a new delight.
hands-on time 30 mins
Course Recipes
Cuisine Indonesian
Servings 3

Ingredients
  

  • 1 lb chicken breast or thighs cut into 1-inch pieces
  • 2 cups rice
  • 1/2 cup tomato puree
  • 1 can coconut milk 13.5 oz
  • 1 English cucumber sliced
  • 8 oz broccoli or bok choy steamed
  • 3 shallots finely chopped
  • 2 cloves garlic finely chopped or grated
  • 1/2 inch ginger finely chopped or grated
  • oil
  • salt

Gulai Culinary Spice Kit

  • Lemongrass, galangal, turmeric, mint, makrut lime, chili, coriander, star anise, lemon crystal, lime peel

Optional

  • anchovy or shrimp paste to taste
  • fresh chilies

Instructions
 

  • Cook rice according to package instructions.
  • In a POT, heat 1 tbsp oil over medium heat.
  • Fry onions and garlic for 1 minute.
  • Carefully of splatters, add tomato puree and Gulai spices.
  • Optionally, add anchovy or shrimp paste. Mix well.
  • Cook over low heat for 5 minutes.
  • Add chicken and 1 cup hot water.
  • Bring to a boil and cook over low heat for 5 minutes.
  • Add coconut milk.
  • Optionally, add whole fresh chilies.
  • Bring to a boil and cook over low heat for 5-10 minutes or until chicken is tender.
  • Take the chicken out, shred it with two forks, and return it to the sauce.
  • Serve with rice, steamed vegetables, and cucumber slices.
  • Enjoy!

Notes

  • Substitute chicken with turkey, beef or pork tenderloin, lamb or fish fillet, lentils, tofu, or 6-8 hard-boiled eggs.
  • Substitute coconut milk with heavy cream.
Keyword galangal, lemongrass, makrut lime, star anise
Taiwanese Tea Eggs

Taiwanese Tea Eggs

 

Taiwanese Tea Eggs

Tea Eggs can be found in almost every convenience store in Taiwan. They are hard-boiled eggs that are marinated in aromatic seasoned tea. The evenly cracked shell creates a shining broken glass effect. Enjoy this convenient protein delicacy.
Hands-on Time 30 mins
Course Snack
Cuisine Taiwanese
Servings 6

Ingredients
  

  • 12 eggs washed
  • 4 bags black tea
  • 1/2 cup soy sauce or tamari
  • 2-4 tbsp (brown) sugar

Tea Eggs Culinary Spice Kit

  • Fennel, star anise, cloves, cinnamon, black peppercorn, Sichuan peppercorn (not recommended during pregnancy)

Instructions
 

Step 1

  • Boil the eggs for 10 minutes. Rinse them under cold water. Let them cool. Crack the eggshells slightly by tapping them gently with the back of a spoon. Set them aside.

Step 2

  • In a POT, boil 3 cups of water. Turn heat off. Steep the tea bags into the water for 5 minutes. Take the tea bags out.
  • Add soy sauce, sugar, and Tea Egg spices. Mix well. Add the eggs.
  • Bring to a boil. Cook over low heat for 10 minutes. Turn the eggs halfway.

Step 3

  • Let cool. Transfer the eggs and liquid to a container with lid. Keep the container overnight in the fridge. Turn the eggs once in a while.
  • Optionally, reheat eggs in the liquid, not in the microwave.
  • Serve the eggs cold or warm.
  • Enjoy!
Keyword Sichuan pepper, star anise
Bengali Panch Phoron

Bengali Panch Phoron

 

Bengali Panch Phoron

Panch Phoron

Panch phoron is an Indian spice blend from five whole seeds. It includes fenugreek which is known as an essential ingredient to Indian curry blends. The seeds are always used whole. They are fried in oil until they pop, or can be used as a spice rub.
This is a simple recipe for fried chicken. Alternatively, the aromatic oil from step 1 can be used as the base for a fried vegetable dish.
 
Hands-on Time 30 mins
Course Main Course
Cuisine Bengali
Servings 3

Ingredients
  

  • 1 lb chicken legs, thighs, wings
  • 5 medium tomatoes quartered
  • 4 cups basmati rice cooked or steamed
  • 1 inch ginger grated
  • 3 cloves garlic grated
  • limes or lemons
  • oil or ghee
  • salt

Panch Phoron Culinary Spice Kit

  • [1] Brown & yellow mustard, cumin, fennel, fenugreek, nigella
  • [2] Kashmiri chili

Instructions
 

Step 1

  • In a PAN, heat 2 tbsp oil over medium heat.
  • Fry Panch Phoron [1] spices until they begin to pop.
  • Add ginger and garlic.
  • Stir-fry for 1-2 minutes.

Step 2

  • Add chicken and salt to taste.
  • Stir-fry chicken over high heat for about 5 minutes until all sides turn brown.

Step 3

  • Add tomatoes.
  • Add salt and Panch Phoron [2] spices to taste.
  • Cover and cook over low heat for about 10-20 minutes until tomatoes fall apart and the chicken is cooked.

Serve

  • Serve the panch phoron chicken on rice with lime wedges.
  • Enjoy!

Notes

  • Substitute chicken with fish filet, shrimp, or tofu.
  • For a vegetarian version, substitute chicken with  garbanzo beans, potatoes, and mixed root vegetables.
  • Optionally, season the rice with turmeric.
 
Keyword nigella, panch phoron
Indonesian Nasi Goreng

Indonesian Nasi Goreng

 

Indonesian Nasi Goreng

Indonesian Nasi Goreng

Indonesian nasi goreng is second on the list of the world’s most delicious meals (voted by CNN readers). Because its original purpose was to use up leftovers, it’s best prepared with rice from the day before and you can be creative with your choice of vegetables. Optionally, add meat or shrimp. We recommend giving tempeh a try. For any combination, the earthy aromatic taste of galangal makes this dish outstanding.
 
Hands-on Time 30 mins
Course Main Course
Cuisine Indonesian
Servings 3

Ingredients
  

Shopping list

  • 2-3 cups vegetables of your choice (see notes) finely chopped or thinly sliced
  • 4 cups rice cooked on a previous day
  • 1 onion finely chopped
  • 2 cloves garlic finely chopped
  • soy sauce or tamari (see notes)
  • agave syrup or sugar
  • vegetable oil
  • salt

Optional

  • 0.5-1 lb shrimp precooked
  • 1 bunch green onions finely sliced
  • 1 cup peanuts finely chopped
  • fish sauce or anchovy paste to taste
  • 1 lemon for juice
  • 1 cup fried onions

Nasi Goreng Culinary Spice Kit

  • Galangal, turmeric, black pepper, nutmeg, amchoor, tamarind

Instructions
 

  • In a large PAN, heat 3 tbsp oil.
  • Fry onions and garlic over medium heat until onions turn slightly brown.
  • Add vegetables and fry them over medium heat for about 5-10 minutes (see notes) until they are almost cooked.
  • Add 2 tbsp soy sauce (see notes), Nasi Goreng spices, 1 tbsp syrup, and salt to taste.

Optional

  • Add 1-2 tbsp anchovy paste or 1-2 tsp fish sauce. Add shrimp. Mix well.

Finish

  • Add the rice. Stir over medium heat until the rice is well blended with all ingredients and reheated.

Optional

  • Garnish with green onions and peanuts.
  • Sprinkle with lemon juice, fried onions, and/or add a fried egg.
  • Enjoy!

Notes

Vegetables

  • For instance: carrots, bamboo shoots, mushrooms, cauliflower or broccoli florets, peas, zucchini, mung bean sprouts.
  • Leftover vegetables are fine as well. Reduce the frying time accordingly.

Soy Sauce or Tamari

  •  Substitutes with a similar taste are: coconut aminos, liquid aminos, or Worcestershire sauce.

Variations

  • Add 0.5-1 lb chicken breast or tempeh, cut into 1/4 inch strips or cubes, together with the vegetables.
  • Place a fried egg on top of the rice. 
  • Add any pickled vegetables as a side.
Keyword amchoor, galangal, nutmeg, tamarind