Cambodian Amok

Cambodian Amok

Amok

Cambodian Amok

Amok is a national dish of Cambodia. The most common version is Amok Trey with fish in a fresh coconut sauce seasoned with lemongrass, galangal, and makrut limes. 

Select Your Ingredients

Typical vegetables are local green Nhor leaves which are slightly bitter. You can make this dish with your favorite protein and vegetables. You can even add some fresh pineapples.

Variations
  • Substitute fish with sirloin beef, tofu, or more vegetables. 
  • For the beef: Cut the sirloin beef into 1/4-inch thin strips. Fry beef strips in oil over high heat to the desired doneness. Add the fried beef strips to the finished amok dish.
  • For the tofu:
    (1) Prepare: Drain the tofu for 30 minutes. Cut the tofu into half-inch cubes.
    (2) Optionally, bake tofu in the OVEN at 350°F for 2o minutes, turning tofu halfway. This gives the tofu an extra crunch.
    (3) Substitute tofu for fish. Add the tofu, leaves, and remaining coconut cream altogether. Bring to a boil. Cook over medium-low heat until the leaves are soft. 
  • Substitute green leaves with bok choy, mushrooms, green asparagus, bell pepper, and/or napa cabbage.
The Amok Culinary Spice Kit includes the following spices:

Lemongrass, galangal, lemon, turmeric, makrut lime, chili flakes, basil, bay leaves, lime peel

Amok

Cambodian Amok

Amok is a national dish of Cambodia. The most common version is Amok Trey with fish in a fresh coconut sauce seasoned with lemongrass, galangal, and makrut limes. Typical vegetables are local green Nhor leaves which are slightly bitter. You can make this dish with your favorite protein and vegetables. You can even add fresh pineapples.
Hands-on Time 30 mins
Course Main Course
Cuisine Cambodian
Servings 3

Ingredients
  

  • 1 lb fish filet*) or chicken thighs cut into 1/2-inch strips
  • 1 can coconut cream 13.5 oz
  • 1 bunch green leaves mustard, collard, or dandelion, roughly sliced
  • 1 onion chopped
  • 3 cloves garlic sliced
  • cooked rice
  • vegetable or coconut oil salt

Optional (to taste)

  • lime or lemon juice
  • tamari or soy sauce or fish sauce
  • fresh red chilies chopped
  • fresh pineapple bite-size chunks

Amok Culinary Spice Kit

  • Lemongrass, galangal, lemon, turmeric, makrut lime, chili flakes, basil, bay leaves, lime peel 

Instructions
 

  • In a large PAN, heat 2 tbsp oil over medium-low heat.
  • Fry onions with a pinch of salt until they turn translucent.
  • Add garlic and fry for 1 minute.
  • Add 1/2 cup of the coconut cream and Amok spices. Mix well.
  • Add fish or chicken and salt to taste.
  • Mix well. Cook for 3 minutes.
  • Add leaves and remaining coconut cream. Cover. Bring to a boil.
  • Cook over medium-low heat until the leaves are soft and the fish or chicken is cooked.
  • Serve amok with rice.
  • Optionally, add pineapple and/ or season to taste with lime juice, tamari or fish sauce, and/ or fresh chilies.
  • Enjoy!

Notes

*) for instance: snapper, cod, or tilapia
▪ Substitute fish with sirloin beef, tofu, or more vegetables. 
▪ Substitute green leaves with bok choy, mushrooms, green asparagus, bell pepper, and/or napa cabbage.
Keyword galangal, lemongrass, makrut lime
Bahraini Machboos

Bahraini Machboos

 

Bahraini Machboos

Bahraini Machboos

Machboos or Majboos is claimed to be the national dish of the Kingdom of Bahrain. It is full of Arabian flavors. Different from other baharat spice blends, Omani baharat includes dried limes and roses. Dried limes, also called Loomi, Omani limes, or black limes, are an important ingredient in the cuisine around the Persian Gulf. No other lemon has this heavenly sweet-tangy citrus flavor.
 
Hands-on Time 30 mins
Course Main Course
Cuisine Bahraini
Servings 3

Ingredients
  

  • 2 lb chicken drumsticks
  • 2 large tomatoes chopped
  • 2 tbsp chopped cilantro or parsley
  • 8 oz carrots shredded
  • 2 cups hot chicken or vegetable broth
  • 1 cup Basmati rice
  • 1 large onion finely chopped
  • 4 cloves garlic grated
  • 1 inch ginger grated
  • 2-3 lemon for juice
  • butter & oil
  • salt & pepper

Machboos Culinary Spice Kit

  • Pouch [1] Omani limes, roses, turmeric, cinnamon, paprika, cardamom, cloves, coriander, nutmeg
  • Pouch [2] Cardamom

Optional

  • 1 green chile finely chopped
  • lemon wedges
  • dates
  • red onions sliced

Instructions
 

Prepare

  • Rinse rice and cover with cold water.
  • Add 1.5 tbsp lemon juice.
  • Let soak 1/2 - 24 hours in the fridge.
  • Drain. Set aside.
  • Season chicken with salt and pepper.

Cook

  • In a large POT, fry onions in 2 tbsp butter over medium heat until translucent.
  • Add garlic, ginger, chili (optional), and Machboos [1] spices.
  • Stir-fry for 2 minutes.
  • Add chicken, tomatoes, and broth.
  • Cover. Cook 20 minutes over medium-low heat.
  • Take chicken out and set aside.
  • Add rice and salt to taste. Mix well.
  • Cover. Bring to a boil.
  • Turn heat to low. Cook about 15 minutes until rice is cooked. Don’t stir!
  • Turn off. Mix in herbs.

Fry

  • In a PAN, heat 1 tbsp oil. Fry chicken over high heat until browned on all sides.

Salad

  • Mix carrots with Machboos [2] spices, lemon juice, salt & pepper, and 1 tbsp oil.

Serve

  • Serve chicken on top of rice and with the carrot salad. Add lemon juice to taste.
  • Optionally, serve with lemon wedges, dates, and sliced red onions.
  • Enjoy!

Notes

▪ Substitute chicken with 1 lb fish filet or paneer.  Don’t cook it. Only fry it.
 
Keyword cardamom, omani limes, rosebud
French Quiche Lorraine

French Quiche Lorraine

French Quiche Lorraine

French Quiche Lorraine

The popular Quiche Lorraine is a pie named after the Lorraine region in the North-East of France. Originally, it's made with eggs, cream, and pork fat - no cheese. Today, cheese is essential for this savory comfort food, in combination with ham or Italian pancetta. Adjust the filling to your taste with spinach, leek, ... The spice kit includes precious fine mace instead of nutmeg, and a French salad seasoning.
Cuisine French
Servings 3

Ingredients
  

Shopping List

  • 1 pie crust (*) 9-inches
  • 1/2 lb ham, Italian pancetta, or bacon, (**) sliced or diced (1/2-inches)
  • 1 head lettuce e.g. romaine, butter
  • 5 medium eggs whisked
  • 1 cup heavy or sour cream
  • 4 oz cheese (***) grated
  • red wine vinegar
  • agave syrup or sugar
  • salt & pepper
  • butter
  • olive oil

Optional

  • 4 oz baby spinach, kale, or leek
  • 1 onion sliced

Culinary Spice Kit

  • Pouch [1] mace
  • Pouch [2] Fines Herbes chervil, chives, tarragon, marjoram, parsley

Optional Homemade Crust

  • 1.5 cup flour try almond flour for a change
  • 5 oz butter cold, cut into 1/2 inch pieces
  • 1 egg

Instructions
 

Ham

  • In a PAN, melt 1 tbsp butter over medium heat.
  • Add ham and optionally onions, leek, or kale.
  • Fry for 5 minutes, stirring frequently.
  • Egg Mixture
  • In a BOWL, mix eggs with cream, cheese, and Quiche [1] spices. Season with salt & pepper to taste.

Pie

  • Distribute ham on the pie crust.
  • Optionally, add baby spinach. 
  • Pour the egg mixture on top.

Bake

  • Preheat OVEN to 350°F.
  • Bake pie for 30-40 minutes.

Salad Dressing

  • In a CUP, mix 1 tbsp vinegar, 2 tsp syrup, 2 tbsp olive oil, Quiche [2] spices, and salt & pepper to taste.
  • Pour dressing over lettuce. Toss.

Optional Homemade Crust

  • Preheat the OVEN to 350°F.
  • In a BOWL, mix flour with a pinch of salt.
  • Add butter and mix well.
  • Add egg and mix into a smooth dough.
  • Place the dough into a quiche pan and gently press it with your hands to cover the pan completely with an even layer.
  • Bake in the OVEN for 20 minutes.

Serve

  • Serve pie with lettuce.
  • Enjoy!

Notes

(*) Bake your own crust (see instructions).
(**) Substitute ham with vegetables, for instance, zucchini, pumpkin, spinach, or leek.
(***) Recommended: Gruyère, Suisse, cheddar, or your preferred cheese.
 
 
Keyword chervil, chives, Fines Herbes, mace, marjoram, parsley, tarragon
Firecracker Falafel

Egyptian Firecracker Falafel

Firecracker Falafel

Egyptian Firecracker Falafel

This Firecracker Falafel recipe contains two recipes, for falafel and kefta. Choose pouch [2] instead of pouch [1] to make it Firecracker with the surprising taste experience of popping coriander seeds, and/or your amount of red chili from pouch [3].
Cuisine Egyptian
Servings 3

Ingredients
  

  • 1 can garbanzo beans rinsed (for falafel)
  • 1 lb ground beef or lamb for kefta
  • 0.5 cup parsley finely chopped
  • 1 lb Fresh salad chopped
  • (e.g. romaine lettuce tomatoes,
  • cucumbers onions)
  • 6-8 pita breads
  • 1 cup yogurt
  • 1 tsp baking powder for falafel
  • 1 tbsp flour for kefta
  • 1 small onion finely chopped
  • 2 cloves garlic grated
  • 1 tbsp lemon juice
  • oil
  • salt

Optional - for the sauce -

  • fresh mint finely chopped
  • garlic grated

Culinary Spice Kit

  • [1] Coriander, cumin
  • [2] Coriander and cumin seeds
  • [3] Red chili flakes

Instructions
 

Step 1 (for Falafel)

  • In a BOWL, mash beans, onion, garlic, parsley with a potato masher or blender.
  • Add baking powder, salt (1 tsp recommended), Firecracker [1] OR [2] spices, and Firecracker [3] spices to taste. Mix well.
  • Cover and let cool in fridge for 1 hour.

Step 1 (for Kefta)

  • In a BOWL, add meat, onion, garlic, parsley, flour, salt to taste (1 tsp recommended), Firecracker [1] OR [2] spices, and Firecracker [3] spices to taste. Mix well.

Step 2 (for both)

  • Form round flat patties in the size of a half hamburger.
  • In a PAN, heat 1 inch of oil over high heat.
  • Add as many patties as fit in your pan. Be careful not to crowd the pan.
  • Fry patties for about 5 minutes until they turn brown on both sides, turning midway.

Sauce

  • For the sauce mix yogurt, lemon juice, 1 tsp oil, and salt to taste.
  • Optionally, add fresh mint and/ or garlic to taste.

Serve

  • Serve in pita bread with fresh salad.
  • Enjoy!
Keyword coriander, cumin
Indonesian Rendang

Indonesian Rendang

Indonesian Rendang

Indonesian Rendang

Cuisine Indonesian
Servings 3

Ingredients
  

  • 1 can coconut milk 13.5 oz
  • 1 medium onion finely chopped
  • 1 inch ginger grated
  • 3 cloves garlic grated
  • oil
  • salt & pepper

Culinary Spice Kit

  • Lemongrass, galangal, coriander, makrut lime leaves, turmeric, mild chili

Optional

  • Fresh red chili sliced

Suggested Sides

  • Basmati Rice recommended
  • long noodles
  • Sliced cucumber, carrots, pickles, coleslaw, or lettuce

Instructions
 

  • In a POT, heat 2 tbsp oil over high heat. 
  • Season beef with salt and pepper to taste and quickly brown it on all sides. Transfer beef to a PLATE.
  • In the same POT, add onions, ginger, garlic, and optionally chili to taste. Fry over medium-low heat for about 5 minutes until the onions turn translucent.
  • Return beef to the POT. Add Rendang spices. Mix well.
  • Add coconut milk and salt to taste. Mix well. Cover. Bring to a boil.
  • Turn heat to low. Cook for 2 to 4 hours until the beef is tender and most liquid has evaporated. Stir occasionally.
  • Remove lid, turn heat to high, and fry the sauce to concentrate the flavors. Stir frequently to not burn the beef. The Rendang is done when almost no sauce is left and the beef is dark brown.
  • Serve Rendang over rice or noodles with fresh vegetables. Enjoy!

Notes

Notes/ Variations
▪ Substitute beef with chicken thighs or eggplants and zucchini, cut into 1-inch pieces, or lamb stew. Adjust cooking time accordingly.
 
Keyword galangal, lemongrass, makrut lime
Gans

European Holiday Feast

Holiday Feast

European Holiday Feast

Roasted goose with potato dumplings and holiday spiced red cabbage is one of the traditional holiday feasts in Northern Europe. The preparation is faster and easier with gnocchi and chicken or turkey. You can save even more time without gravy. The juicy sauce out of the oven is scrumptious by itself. The key ingredient is the herb mugwort. It's also beneficial for the digestion.
Cuisine Austrian, German, Polish
Servings 3

Ingredients
  

  • 4 lbs chicken legs and breast with bones and skin
  • 1 lb red cabbage finely sliced
  • 1 orange peeled and quartered
  • 1 sour apple quartered
  • 1 sour apple chopped into 1/2-inch pieces
  • 1 lb gnocchi
  • 1 large onion sliced
  • 1 tbsp flour
  • 2 tbsp vinegar
  • 0.5 cup red wine
  • 2 tbsp butter
  • oil
  • salt & pepper

Culinary Spice Kit

  • [1] Mugwort Do not use during pregnancy
  • [2] Juniper berries, cloves, bay leaf

Instructions
 

Chicken

  • Preheat OVEN to 350°F.
  • Rub chicken on all sides with salt & pepper.
  • In a large OVEN DISH, spread 2 tbsp oil and add chicken pieces skin-side down.
  • Distribute Holiday Feast [1] spices, orange, apple quarters, onions, and 1 cup of water around the chicken.
  • Cover*) and bake in the OVEN for 45-60 minutes until the chicken is cooked through.
  • Every 15 minutes, stir the liquid and spoon it over the chicken.
  • After 30 minutes take off the cover and turn the chicken.

Gnocchi

  • Prepare gnocchi according to package instructions.

Gravy

  • In a POT, strain liquid from the OVEN DISH.
  • In a small CUP, dissolve flour in 1/8 cup water.
  • Add flour-water to the POT. Bring to a boil, reduce to medium.
  • Simmer for 2-5 minutes until it thickens. Add salt & pepper to taste.

Cabbage

  • In a POT, melt butter.
  • Add cabbage and vinegar. Sauté for 5 minutes.
  • Add chopped apple, wine, Holiday Feast [2] spices, salt to taste, and a dash of sugar.
  • Mix well, cover, and cook over low heat for 45-60 minutes until the cabbage is tender, stirring occasionally. Enjoy!

Notes

Notes & Variations
▪ Substitute chicken with turkey, goose, duck, or pork tenderloin. Adjust cooking time.
▪ Substitute gnocchi with mash potatoes.
▪ Substitute orange with 1 cup of cranberries.
*) Use aluminum foil to cover the chicken.
Keyword mugwort