Indian Sambar

Sambar

Cuisine Indian
Servings 3

Ingredients
  

Shopping List

  • 12 oz pumpkin cubed
  • 1 cups yellow pigeon peas or lentils
  • 1 tomato chopped
  • 2 cups broth vegetarian or chicken
  • 2 cups Basmati Rice

You Might Have

  • 1 large onion halved and sliced
  • ghee or vegetable oil
  • salt & pepper

Optional

  • lemon juice
  • agave syrup or brown sugar

Sambar Culinary Spice Kit

  • Pouch [1] Tamarind, coriander, cumin, black mustard, turmeric (organic), fenugreek, asafoetida
  • Pouch [2] Mild chili powder

Instructions
 

Prepare

  • Cook peas according to package instructions.
  • Cook rice according to package instructions.

Cook

  • In a POT, heat 2 tbsp ghee or oil.
  • Fry onions over medium-low heat until they turn translucent. It will take about 5 minutes.
  • Careful of splatters, add chopped tomato, pumpkin cubes, broth, and Sambar Spices [1].
  • Add salt, pepper, and Sambar Spices [2] to taste.
  • Cover POT with lid. Bring to boil.
  • When boiling, turn heat to medium-low.
  • Cook until pumpkin is almost cooked, but still firm. It will take about 15 minutes.
  • Add cooked peas.
  • Adjust salt & pepper to taste.
  • Mix well.
  • Cover POT with lid. Bring to boil.
  • When boiling, turn heat to medium-low.
  • Cook until pumpkin is tender.

Optional

  • Adjust sour- or sweetness with more lemon juice, syrup or sugar to taste.

Last

  • Serve sambar with rice.
  • Enjoy!

Notes

  • Substitute pumpkin with (sweet) potatoes , cauliflower, root vegetables, or green beans.
  • Add cooked shredded chicken or beef sausage in step 5.

Chinese Kung Pao

Kung Pao

Cuisine Chinese
Servings 3

Ingredients
  

Shopping List

  • 1 bunch green onions sliced
  • 10 oz bok choy thinly sliced
  • 0.25 cup peanuts roasted, unsalted
  • rice wine or dry sherry
  • 0.25 lb long noodles e.g. Chinese

You might have

  • tamari or soy sauce
  • vinegar rice or balsamic
  • agave syrup or sugar
  • flour or potato starch
  • oil e.g. sesame
  • salt & pepper

Kung Pao Culinary Spice Kit

  • Pouch [1] Garlic, ginger, Sichuan pepper (don’t use during pregnancy)
  • Pouch [2] Red chili pepper flakes

Instructions
 

Marinade

  • In a BOWL, mix 1.5 tbsp tamari, 1 tbsp rice wine, 1 tbsp flour, and 1 tsp oil.
  • Add the meat cubes, miss to coat the meat well and let rest for 30 minutes.

Noodles

  • Prepare noodles according to package instructions.

Sauce

  • In a small BOWL, mix 1 tbsp syrup, 1 tbsp vinegar, 2 tbsp tamari, 1/4 cup water, 1 tbsp flour, Kung Pao Spices [1], and 2 tsp oil.
  • Set aside.

Fry

  • In a large PAN, heat 2 tbsp oil over high heat, right before smoking.
  • Add Kung Pao Spices [2] to taste. Fry 30 seconds.
  • Add meat. Stir-fry until slightly brown.
  • Add vegetables. Stir-fry for 2-5 minutes until they are fragrant and the meat is cooked.
  • Add noodles and sauce. Stir and toss, until the sauce becomes thick.

Optional

  • Adjust sauce to your taste with more water, salt, or syrup.

Last

  • Stir in the peanuts.
  • Serve and enjoy!

Notes

  • A good substitute for the meat is tofu, tempeh, or shrimps.
  • Substitute bok choy with leek, bamboo shoots or shredded root vegetables.
Szechuan Chicken

American Style Sichuan Chicken

 

Sichuan Chicken

American Style Sichuan Chicken

A look at McDonald’s Szechuan sauce reveals that it consists basically of high fructose corn syrup, water, tomato paste, different kinds of vinegar, soy sauce, oil, garlic, chili peppers, “spices”, and artificial flavors and colors. We took on the challenge to make our own Szechuan aka Sichuan sauce healthy with ingredients and seasoning.
Hands-on Time 30 mins
Course Main Course
Cuisine Chinese
Servings 3

Ingredients
  

Shopping List

  • 1.5 lb skinless chicken breast, cut into thin strips or chicken wings
  • 2 cup bread crumbs for instance, panko, or substitute with almond meal
  • 1 frisee lettuce
  • 2 cups jasmine rice

Pantry Items

  • 1 orange for juice
  • tamari or soy sauce
  • vinegar (rice, balsamic or else)
  • agave syrup or sugar
  • tomato paste
  • oil recommended: sesame oil
  • salt & pepper

Sichuan Culinary Spice Kit Ingredients

  • Pouch [1] Tangerine peel, garlic, ginger, smoked paprika, Sichuan pepper (don’t use during pregnancy), star anise
  • Pouch [2] Bird’s eye chili pepper

Instructions
 

Chicken marinade

  • In a BOWL, mix chicken with 2 tbsp tamari and 2 tbsp orange juice. Let marinate for 30 minutes.

Rice

  • Cook rice according to package instructions.

Szechuan aka Sichuan sauce

  • In a small POT, heat 1 tbsp oil on medium-low heat.
  • Fry Sichuan [2] spices for 30 seconds.
  • Take the spices out, if you prefer a mild sauce.
  • Careful of splatters, add 2 tbsp syrup, 2 tbsp tamari, 2 tbsp vinegar, 1 cup water, and Sichuan [1] spices.
  • Stir in 1 tsp tomato paste.
  • Cook for 3-5 minutes until sauce thickens.
  • Add salt, syrup or vinegar to taste.

Breading

  • On a PLATE, beat the egg.
  • Add salt and pepper to taste.
  • Coat the chicken thoroughly.
  • On a different PLATE, spread bread crumbs and coat the chicken thoroughly.

Fry

  • In a PAN, heat 1 inch of oil.
  • Fry the chicken over medium-high heat until it’s cooked through and turned crispy.

Serve

  • Serve the chicken nuggets on lettuce leaves with rice and dip them into the Sichuan sauce.

Notes

Variations:
Substitute the chicken with mozzarella sticks, vegetable sticks, boneless pork cutlets (cut into 1-inch squares), or shrimp.
Keyword Sichuan pepper, star anise, tangerine peel
Filipino Chicken Adobo

Filipino Chicken Adobo

Filipino Chicken Adobo

Chicken Adobo

Cuisine Philippines

Ingredients
  

Shopping list

  • 1.25 lbs chicken breast boneless, cut in 1 inch pieces
  • 2 cups Jasmine rice
  • 1 lb baby bok choy rinsed, cut and discard the root end, sliced in 1 inch pieces
  • 2 green onions rinsed, cut and discard the root end, sliced in 1/4 inch pieces

You might have - for chicken

  • 1 head garlic all cloves crushed with the flat side of a knife and peeled
  • 2 oz tamari (gluten free) or soy sauce
  • 0.5 cup white vinegar
  • 1 tbsp vegetable oil
  • salt

You might have - for bok choy

  • 1 clove garlic peeled and grated
  • 1 inch ginger peeled and grated
  • 1 tbsp tamari (gluten free) or soy sauce
  • 1 tbsp vegetable oil

Culinary Spice Kit

  • 1 pouch [1] Chicken Adobo Spices crushed peppercorns, bay leaves
  • 1 pouch [2] Chicken Adobo Spices brown sugar
  • 1 pouch [3] Chicken Adobo Spices lemongrass powder

Instructions
 

Morning or Day Before

  • In a BOWL, mix garlic, tamari, vinegar, Chicken Adobo Spices [1], Chicken Adobo Spices [2]*), and salt to taste (1 tsp recommended). Add chicken. Mix well, cover, and let rest in the refrigerator for at least two hours (overnight recommended). Stir at around half time.

Dinner Evening

  • Cook rice according to package instructions.
  • Drain garlic and chicken in a strainer. Keep marinade for later.
  • In a PAN, heat oil and fry drained chicken and garlic, stirring occasionally, for about 3 minutes, until browned on all sides.
  • Add marinade and 1/2 cup water. Mix well, cover, and bring to boil.
  • Turn heat down to slow. Simmer until chicken is just cooked through, about 10 - 15 minutes.

Bok Choy

  • In a POT, bring 1 quart salted water to boil, add bok choy, cover, and steam for 5-10 minutes. Drain and set aside.
  • In a PAN, heat oil. Add garlic and ginger and stir-fry until fragrant, about 1 minute.
  • Add bok choy, tamari, and Chicken Adobo Spices [3].
  • Stir-fry for 3 minutes.

Enjoy

  • Serve rice with chicken and bok choy. Garnish with sliced green onions.

Notes

*) You can substitute brown sugar with other sweetener or do a no-sugar version.