Malaysian Char Kway Teow

Malaysian Char Kway Teow

 

Malaysian Char Kway Teow

Malaysian Char Kway Teow

SpiceBreeze
Char Kway Teow is a popular stir-fry street food in Malaysia and other Asian countries. It's best with wide noodles but other noodles work too. You can even serve the sauce over rice. Thanks to our spice blend you don't need oyster sauce. Add your preferred protein. We included extra vegetables with plenty of options. You can adjust the level of the salt and heat to your liking.
hands-on time 30 mins
Course Main Course
Cuisine Malaysian
Servings 3

Ingredients
  

Protein

  • 8 oz medium fresh shrimp (*1) or thinly cut chicken breast or sirloin beef
  • 2 eggs whisked

Fresh Produce

  • 1 large leek (*2) (halved lengthwise), cut into 2 inch long pieces
  • 3 green onions cut into 1/2 inch long slices

Packaged Goods/Staples

  • 8 oz long noodles (*3)
  • 1/4 cup vegetable or chicken broth
  • 2-3 tbsp soy sauce or tamari (*4)
  • 2 tsp (brown) sugar or syrup
  • (vegetable) oil

Culinary Spice Kit

  • Shiitake mushrooms, garlic, onions, arrowroot, white pepper

Optional

  • 1-2 slices bacon cut into 1/2 inch thin strips
  • 4 oz mung bean sprouts
  • fish sauce or anchovy paste to taste
  • fresh chili finely sliced, to taste
  • 1 lemon for juice

Instructions
 

Prepare

  • Prepare the noodles according to package instructions. Keep them warm.
  • In a CUP, mix 1/4 cup broth, 2 tbsp soy sauce (*4), 2 tsp sugar, and the Char Kway Teow spices.

Fry Vegetables

  • In a LARGE PAN (*5), heat 2 tbsp oil over medium heat.
  • Add the leek. Fry until just soft.

Stir-Fry All Ingredients

  • Turn heat to high.
  • Add fresh shrimp (*1), chicken, or beef, and bacon (opt.).
  • Stir-fry for 1 minute.
  • Push the ingredients to the side.
  • Add the eggs to emptied PAN surface.
  • Gently push cooked parts from edges so that uncooked eggs can reach the hot PAN surface.
  • Add the noodles, green onions, and sprouts (opt.).
  • Toss gently until all ingredients are well mixed.

Add Sauce

  • Give the prepared sauce a quick stir and add it to the PAN.
  • Toss gently until all ingredients are well coated.
  • Cook for 2 minutes until the sauce soaks in.
  • If the dish appears dry, add 1 tbsp of water or soy sauce to taste, depending on your desired salt level.

Serve immediately.

  • Optionally, sprinkle to taste with fish sauce, fresh chilies, and/or lemon juice.
  • Enjoy!

Notes

(1) Shelled and deveined.
Optionally, substitute half of the shrimp with 4 oz fish cake, sliced.
If using cooked shrimp, add them before the noodles and stir-fry for 30 seconds.
Alternatively, add warm baked tofu cubes on the plated dish.
QUICK TOFU CUBES RECIPE:
Drain 1 lb firm tofu and cut it into 1/2 cubes.
Season with 1.5 tbsp soy sauce, 1 tbsp oil, and 1 tsp starch.
Bake at 350° F for 30 minutes on greased parchment paper, flipping halfway.
 
(2) Substitute the leek with 6 oz green asparagus or (precooked) baby broccoli or zucchini, cut into 2 inches long thin pieces.
(3) Recommended: flat rice noodles or other wide noodles, about 0.25-0.5 inch width.
Alternatively, skip the noodles and serve the sauce over cooked rice.
(4) Optionally, add up to 1 tbsp more and/or substitute 1/2-1 tbsp with dark soy sauce.
For soy sauce substitutes click here.
(5) Alternatively, divide the ingredients in half and cook in two batches.
If you like, use a large wok instead of the pan.
Thai Gai Yang

Thai Gai Yang

 

Thai Gai Yang

Thai Gai Yang

SpiceBreeze
Gai yang translates to grilled chicken. It is a very popular dish on the streets of Laos and Thailand. Gai yang is not spicy but rather salty. The addition of unseasoned fresh vegetables balances the flavor. Fresh chilies or a Thai dipping sauce add heat if desired.
hands-on time 30 mins
Course Main Course
Cuisine Thai
Servings 3

Ingredients
  

Protein

  • 1.25 lb chicken breast or thighs *

Fresh Produce

  • 2 carrots
  • 1 lemon for juice
  • 1 butter lettuce
  • 6 green onions thinly sliced
  • 2 fresh chilies (optional) thinly sliced

Packaged Goods/Staples

  • 3 tbsp soy sauce **
  • 1 tbsp sugar best: brown sugar or palm sugar
  • oil
  • salt & pepper

Gai Yang Culinary Spice Kit

  • Lemongrass, galangal, ginger, black pepper, chili, coriander, garlic, lemon peel, ginger, star anise, cilantro, onion, basil, cumin, white pepper, cinnamon, lemon oil

Suggested Sides

  • Jasmine rice ***
  • Rice noodles or hearts of palm noodles

Instructions
 

Prepare

  • Cut chicken lengthwise in half, then into 1/4 inch thin slices.
  • On a GRATER, shred carrots with the largest shred size.
  • Drizzle carrots with 1 tsp lemon juice.

Marinade

  • In a CONTAINER, mix soy sauce, sugar, Gai Yang spices, and 1 tbsp oil.
  • Add the chicken slices and mix well.
  • Cover and let it marinate in the fridge 2 - 24 hours.

Fry

  • In a PAN, heat 2 tbsp oil over high heat.
  • Fry chicken slices until golden on all sides, turning frequently.

Serve

  • Place the chicken slices on lettuce leaves.
  • Top with shredded carrots and green onions.
  • Drizzle with lemon juice.
  • Optionally, add fresh chili slices.
  • Serve with your preferred side.
  • Enjoy!

Notes

* Substitute with shrimp, sirloin beef, or tempeh.
** Substitute soy sauce with 1 tbsp fish sauce. Find more substitutes here.
*** Optionally substitute part of the cooking water with 1 can of pure coconut milk and add 2 tsp sugar per 2 cups of rice.
Cambodian Samlar machu

Cambodian Samlar Machu

 

Cambodian Samlar machu

Cambodian Samlar Machu

SpiceBreeze
Samlar Machu is a popular Cambodian dish, both as a stew and a soup. The flavor base is the traditional Cambodian kroeung spice blend that includes lemongrass, galangal, and makrut lime leaves. The addition of tamarind and lime in combination with fish sauce creates a slightly sour-salt note. Adapt the recipe to your taste with chicken, fish, or tofu, and vegetables of your choice.
hands-on time 30 mins
Course Main Course
Cuisine Cambodian
Servings 3

Ingredients
  

Protein

  • 1 lbs chicken breast or thighs cut into 1/2-inch pieces (see notes)

Fresh Produce

  • 4 cups chopped vegetables Bok choy, mushrooms, eggplant, bamboo shoots, baby kale, and/ or bell peppers
  • 2 shallots finely chopped
  • 4 cloves garlic finely chopped or grated
  • 1 lime or lemon for juice

Packaged Goods/Staples

  • 2-4 cups chicken or vegetable broth
  • 2 tbsp soy sauce
  • oil
  • salt & pepper

Samlar Machu Culinary Spice Kit

  • Lemongrass, tamarind, galangal, turmeric, chili, makrut lime

Optional

  • fish sauce or anchovy paste to taste
  • fresh chili pepper thinly sliced

Suggested Sides

  • 3 cups steamed or boiled rice

Instructions
 

  • In a POT, heat 2 tbsp oil over medium heat.
  • Stir fry shallots until translucent.
  • Add garlic, chicken, and Samlar Machu spices. Stir for about 3 minutes.
  • Add 2 cups of broth, soy sauce, and salt and pepper to taste.
  • If you prefer a soup, add the remaining broth as well.
  • Optionally, add fresh chili, and fish sauce or anchovy paste.
  • Bring to a boil.
  • Turn heat to medium-low and cook for 10 minutes.
  • Add vegetables.
  • Continue to cook for about 10 minutes until all ingredients are tender.
  • Adjust seasoning to taste with lime juice and salt and pepper.
  • Serve soup and rice in separate bowls.
  • Enjoy!

Notes

Instead of chicken, add cubed firm tofu or fish fillets (e. g. snapper, cod, or tilapia, cut into 1-inch strips) together with the vegetables.
Filipino Chicken Inasal

Filipino Chicken Inasal

 

Chicken Inasal

Filipino Chicken Inasal

SpiceBreeze
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).
Thailandese Pad See Ew

Thailandese Pad See Ew

Thailandese Pad See Ew

Thailandese Pad See Ew

SpiceBreeze
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.
Indonesian Gulai

Indonesian Gulai

Indonesian Gulai

Indonesian Gulai

SpiceBreeze
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.