Filipino Chicken Inasal

Filipino Chicken Inasal

 

Chicken Inasal

Filipino Chicken Inasal

Chicken Inasal from the Filipino City of Bacolod has an earthy-peppery taste with a hint of nutmeg and a slight citrus flavor. The key ingredient is annatto or achiote powder. This spice from the "lipstick tree" colors the chicken orange-red and is very popular in Latin and Filipino cooking.
 
Hands-on Time 30 mins
Course Main Course
Cuisine Filipino
Servings 3

Ingredients
  

  • 1.25 lb chicken tenders, thighs, or breast cut into 1-inch pieces
  • 2-3 lime or lemon for juice
  • soy sauce or tamari
  • oil
  • salt & pepper

For the Marinade

  • 2 cloves garlic peeled, crushed
  • 2 tbsp sugar brown or white
  • 3 tbsp vinegar white
  • 2 tbsp vegetable oil

For the Salad

  • 2 mango ripe but firm, diced
  • 3 medium tomatoes diced

Suggested Sides

  • Jasmine rice ,
  • chili vinegar dipping sauce see notes
  • pickled vegetables see notes

Inasal Culinary Spice Kit

  • Annatto, lemongrass, ginger, lime peel 

Instructions
 

Marinade

  • Season chicken with salt & pepper to taste.
  • In a BOWL, mix Inasal spices with the ingredients for the marinade and 2 tbsp lime juice.
  • Add chicken. Mix well. Cover.
  • Let marinate in the fridge for 3-24 hours.

Frying

  • In a PAN, heat 2 tbsp oil over medium-high heat.
  • Fry the chicken pieces on both sides until they are cooked.
  • Take chicken out. Cover. Let rest 5 minutes.

Salad*

  • In a BOWL, mix 1 tbsp lime juice, 1 tbsp soy sauce, and 1 tbsp oil.
  • Add mango and tomatoes. Mix well.
  • Season with salt & pepper and sugar (opt.) to taste.

Serve

  • Serve the chicken with your preferred sides.
  • Enjoy!

Notes

  • Substitute chicken with sirloin beef or pork tenderloin or cutlets.
  • Optional:  Add a chili vinegar dipping sauce or pickled vegetables (go to recipes).
Keyword annatto, lemongrass
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Laotian Larb

Laotian Larb

 

Larb dipping

Laotian Larb

This simple fresh dish is a specialty from Laos and one of our summer favorites. Larb or laap is an aromatic sour-salty salad with raw or cooked ground meat. We go with the latter and an exotic blend of lemongrass, amchoor (green mango), and dried herbs. We recommend adding fresh herbs for an extra burst of flavor. It's best with rice and unseasoned salad.
 
Hands-on Time 30 mins
Course Main Course
Cuisine Laotian
Servings 3

Ingredients
  

  • 1 lb ground meat beef, pork, or poultry
  • 4 green onions thinly sliced
  • 1 lettuce sliced
  • 1 English cucumber sliced
  • 2-4 limes or lemons for juice
  • 4 cups rice cooked; recommended: jasmine rice
  • 1-2 tbsp soy sauce or tamari

Optional

  • 1 tbsp jasmine rice uncooked
  • 1-3 tsp sugar palm or brown
  • 1-3 tbsp chopped herbs (mint, cilantro, and/or Thai basil)
  • 1-3 fresh red chilies sliced
  • 4 oz mung bean sprouts
  • 1 cup cashew or peanuts chopped

Larb Culinary Spice Kit

  • Lemongrass, amchoor, garlic, lemon peel, chili, coriander, ginger, star anise, cilantro, onion, basil, cumin, mint, white peppercorn, cinnamon, lemon oil

Instructions
 

Optional preparation

  • In a PAN, toast 1 tbsp uncooked rice over medium heat until it turns golden brown.
  • Transfer to a spice grinder and grind until fine. Set aside.

Cook meat

  • In a PAN, cook ground meat over medium heat, stirring frequently, until it’s crumbled and fully cooked.
  • Turn heat off.

Season

  • Add Larb spices and onions. Mix well.
  • Add to taste: 1-3 tbsp lime juice and
  • 1-2 tbsp soy sauce. Mix well.

Optionally

  • Optionally, add chopped herbs (recommended), 1-3 tsp sugar, toasted ground rice, and/or chilies to taste. Mix well.

Serve

  • Transfer larb salad to a SERVING BOWL.
  • Serve with rice, lettuce, cucumber slices, and optional mung bean sprouts.

Optionally

  • Optionally, sprinkle with chopped nuts.
  • Enjoy!

Notes

▪ Substitute 2 green onions with 1/2 red onion.
▪ Substitute soy sauce with 1-3 tsp fish sauce or add 1-3 tbsp anchovy paste.

Vegetarian Versions

Substitute meat and the 'cook meat'-step in the instructions as follows:
1) Cauliflower Larb
  • In a FOOD PROCESSOR, chop 1 head raw cauliflower into rice-size pieces.
  • In a PAN, heat 2 tbsp oil over medium heat.
  • Fry cauliflower until cooked but still a bit crisp.
  • Turn heat off.
2) Mushroom Larb
  • Chop 1 lb of your favorite mushrooms into about pea-size pieces.
  • In a PAN, heat 2 tbsp oil over medium heat.
  • Cook mushrooms until they are cooked.
  • Turn heat off.
Keyword amchoor, lemongrass, mint, star anise
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Buddha Bowl

Asian Buddha Bowl

 

Buddha Bowl

Asian Buddha Bowl

This trending 'Buddha Bowl' is a colorful and contemporary vegetarian one-bowl meal. Healthy nigella in protein-rich quinoa balls fit in just right. If you are new to quinoa or short in time, you can simply add quinoa to your bowl and sprinkle the spice blend on top. For your convenience, find a meatball version and more options on our website.
 
hands-on time 30 mins
Course Main Course
Cuisine Asian
Servings 3

Ingredients
  

Shopping list

  • 1 cup quinoa
  • 1 cup panko or any fine breadcrumbs
  • 1/8 cup chives finely chopped
  • 1/2 cup orange jam
  • 1 small onion finely chopped
  • 2 cloves garlic grated
  • 1 inch ginger grated
  • 1 lemon for juice
  • vegetable oil
  • salt & pepper
  • Your selection of vegetables for the salad

Culinary Spice Kit

  • Coarse brown mustard, nigella seeds

Instructions
 

Cook

  • Cook quinoa according to package instructions.

Salad dressing

  • In a small POT, heat orange jam with 1/2 cup of water, half of the ginger, and salt to taste.
  • Cook over slow heat for 10 minutes.
  • Stir in 1/2-1 tsp lemon juice. Set aside to cool.

Prepare balls

  • In a BOWL, combine onions, garlic, half of the ginger, chives, and Buddha Spices.
  • Add quinoa, salt & pepper to taste. Mix well.
  • Add 2 or more tbsp panko as needed to absorb most of the liquid.
  • Form little balls in the size of 1-inch diameter.
  • On a PLATE, roll the balls in the remaining panko until they are coated on all sides.

Fry

  • In a PAN, heat 4 tbsp oil over medium heat.
  • Fry quinoa balls on all sides until they turn brown and crisp.

Serve

  • Distribute salad in bowls.
  • Add quinoa balls and pour the dressing on top.
  • Enjoy!

Notes

Variations
  • Make meatballs from poultry, pork, or veal instead of quinoa balls.
  • For the coating, add 2 tbsp or more sesame seeds to the panko.
  • Substitute chives with parsley or cilantro.
Keyword nigella
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Indian Chicken Tikka

Indian Chicken Tikka

Indian Chicken Tikka

Indian Chicken Tikka

Well-known Chicken Tikka develops its flavor in a fragrant yogurt-marinade. 

Our spice blend includes ajowan, an extraordinary aromatic Indian spice. Ajowan has a thyme-anise-like taste, slightly bitter and nutty. 

Dip the grilled goodness into a mint chutney from fresh herbs.

 

Indian Chicken Tikka

Indian Chicken Tikka​

Well-known Chicken Tikka develops its flavor in a fragrant yogurt-marinade. Our spice blend includes ajowan, an extraordinary aromatic Indian spice. Ajowan has a thyme-anise-like taste, slightly bitter and nutty. Dip the grilled goodness into a mint chutney from fresh herbs.
hands-on time 30 mins
Course Main Course
Cuisine Indian
Servings 3

Ingredients
  

  • 1.25 lb chicken breast cut into 1-inch pieces
  • 2/3 cup yogurt plain
  • 1 cup fresh mint leaves chopped
  • 1/2 cup fresh cilantro leaves chopped
  • 12 skewers*)
  • 1.5 inch ginger
  • 3 cloves garlic
  • 1 lemon for juice
  • 1-3 fresh chilies finely sliced (opt.)
  • salt
  • oil

Tikka Culinary Spice Kit

  • Paprika, cinnamon, cardamom, ajowan, turmeric, cloves, cumin, white pepper, coriander

Suggested Sides

  • basmati rice
  • flatbread (e.g. naan, roti, chapati)
  • lettuce or cucumber salad 

Instructions
 

Marinade

  • In a BLENDER, add yogurt, Tikka spices, 2/3 of the garlic and ginger, salt and chilies to taste. Blend into a smooth paste.
  • In a CONTAINER, add the chicken pieces and mix them well with the marinade.
  • Let them marinate in the fridge for 24 hours. Turn the chicken pieces occasionally.

Mint chutney

  • In a BLENDER, blend mint, cilantro, 1 tbsp lemon juice, 1/3 of the garlic and ginger, and salt and chilies to taste. Add water as needed to create a thick sauce.
    Indian Mint Chutney
  • Cover and keep cool until serving.

Preheat OVEN to 425°F.

  • Thread the chicken pieces onto skewers.
  • Place the skewers on a BAKING SHEET lined with greased aluminum foil.
  • Roast the chicken in the OVEN for 20 to 30 minutes, until cooked through, turning midway.

Serve

  • Serve tikka with the mint chutney and your preferred sides.

Notes

*) If using wooden skewers, soak them first for 30 minutes in water.
  • Substitute chicken with lamb loin, sirloin beef, veal, mushrooms, potatoes, and/ or boiled paneer or tofu.
  • Substitute cilantro with parsley.
Keyword ajowan
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Japanese Matcha Mochi Dessert

Japanese Mochi Matcha Dessert

Japanese MOCHI MATCHA DESSERT

Mochi Matcha Dessert

Do you like the smooth, elastic, and chewy texture of mochi? 

If so, then this will be your next favorite recipe. The cake has a mochi-style inside, that is a bit juicier with a slightly crunchy top. 

Alternatively, make fluffy muffins or an eggless thin cake.

Matcha Mochi Dessert Culinary Spice Kit Ingredients
  • Matcha powder
Dry Ingredients

1.5       cups     sweet rice flour

1          cup       sugar

1.5       tsp        baking powder

0.25     tsp        salt

1.5       tbsp      Mochi Matcha Dessert spices

Optional 

Add 3 tbsp white chocolate chips or shredded coconut.

 

Wet Ingredients

1                       egg, whisked

0.5       cup       oil

1          cup       coconut milk

Alternative

Substitute coconut milk with any other milk.

Directions

In a BOWL, mix all dry ingredients. 

Add wet ingredients and mix until it’s a smooth batter without clumps.

Fill the batter into a greased 8″ x 8″ baking pan.

Bake in the OVEN at 350°F for 45 minutes. Let it cool.

Optionally, decorate with melted white chocolate.

Enjoy!

 

Mochi Matcha Muffins

Dry Ingredients

1.5       cups     sweet rice flour

1/3       cup       sugar

2          tsp        baking powder

0.25     tsp        salt

1.5       tbsp      Mochi Matcha Dessert spices

Optional 

Add 3 tbsp white chocolate chips or shredded coconut.

 
Wet Ingredients

2                       egg, whisked

1/3       cup       oil

1          cup     coconut milk

Alternative

Substitute coconut milk with any other milk.

Directions

In a BOWL, mix all dry ingredients. 

Add wet ingredients and mix until it’s a smooth batter without clumps.

Fill the batter into 18 greased muffin cups.

Bake in the OVEN at 350°F for 45 minutes. Let it cool.

Optionally, decorate with melted white chocolate.

Enjoy!

Mochi Matcha Eggless Thin Cake

Dry Ingredients

1          cup       sweet rice flour

0.5       cup       sugar

0.25     tsp        baking powder

0.25     tsp        salt

0.5       tbsp      Mochi Matcha Dessert spices

Wet Ingredients

0.75      cup     coconut milk

Alternative

Substitute coconut milk with any other milk.

Directions

In a BOWL, mix all dry ingredients. 

Add milk and mix until it’s a smooth dough without clumps.

Fill the dough into a greased 8″ x 8″ baking pan.

Bake in the OVEN at 350°F for 45 minutes. Let it cool.

Optionally, decorate with melted white chocolate.

Enjoy!

Japanese Tsukune

Japanese Tsukune

 

Japanese Tsukune

Japanese Tsukune

Japanese tsukune are meatballs coated with a salty-sweet sauce. It's one of the common grilled items served at Japanese yakitori restaurants. This dish is perfect for your next barbecue cook-out or dinner. The meatballs are soft, bouncy, and smooth in texture. Create your minced meat with your desired protein. Optionally, stuff it with vegetables. Finish with a Japanese staple, the shichimi togarashi spice blend.
 
Hands-on time 30 mins
Course Main Course
Cuisine Japanese
Servings 3

Ingredients
  

  • 1 lb ground meat chicken, turkey, pork, veal, beef, or mixed
  • 1 egg
  • 4 green onions finely sliced
  • 1 tbsp corn starch or tapioca flour
  • 4 tbsp soy sauce or tamari
  • 3 tbsp cooking wine, dry sherry, or mirin
  • 1-2 tbsp sugar
  • 1 inch ginger grated
  • oil sesame or vegetable

Tsukune Culinary Spice Kit

  • [shichimi togarashi] Toasted sesame seeds, black & white, hemp seeds, seaweed, orange peel, tangerine peel, ginger, Sichuan peppercorn

Suggested Sides

  • Cooked or steamed rice
  • Cooked or steamed bok choy, green asparagus, zucchini, spinach, or broccoli
  • Fresh salad from cucumber and mung bean sprouts

Instructions
 

Sauce

  • In a CUP, mix 3 tbsp soy sauce, 3 tbsp cooking wine, and 1 tbsp sugar.

Prepare Meatballs

  • In a large BOWL, mix onions, ginger, and meat until well combined.
  • To the meat-onion mixture, add 1 tbsp soy sauce, egg, and corn starch. Combine well.
  • Form balls of about 2 inches in diameter or flat patties. (*)

Fry Meatballs

  • In a PAN, fry meatballs over medium heat until they turn brown on all sides.
  • Cover. Cook until meatballs are cooked thoroughly.
  • Remove lid and any oil or cooking liquid. Push meatballs to the sides.
  • Add sauce in the center and keep meatballs on the sides for the following step.
  • Cook over low heat until the sauce reduces and becomes less liquid.
  • Slowly, turn meatballs in the sauce until all are evenly coated with a shiny glaze.

Serve

  • Serve the meatballs with your preferred sides.
  • Sprinkle with Tsukune spices.
  • Enjoy!

Video

Notes

Grill: Form balls or small sausages of about 1 inch in diameter and thread them onto skewers. Baste them with the sauce and grill them on both sides.
Noodles: Triple the sauce and add cooked wide noodles in the last step to the PAN.
Stuffed: (*) Add cooked green beans and carrot sticks and form meat sausages around them.
Japanese Tsukune stuffed
Japanese Tsukune stuffed
Keyword hemp seeds, seaweed, shichimi togarashi, Sichuan pepper
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