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

Cambodian Amok
Amok

Cambodian Amok

SpiceBreeze
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 minutes
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.
Kashmiri Rogan Josh

Kashmiri Rogan Josh

Kashmiri Rogan Josh

Kashmiri Rogan Josh

SpiceBreeze
Rogan Josh is a signature dish from the mountain region of Kashmir. The preparation of this stew is as easy as it can get. The complex spice blend creates a rich flavor and intense color. We recommend using a good amount of chili; Kashmiri chilies are the best choice. They are less hot than cayenne pepper and color the dish pleasantly red
Hands-on Time 30 minutes
Course Main Course
Cuisine Kashmiri
Servings 3

Ingredients
  

Protein

  • 1.25 lb lamb[1][2] stew or chicken thighs cut into 1-inch pieces

Fresh Produce - Optional

  • 1 medium tomato chopped (optional)
  • 1-2 fresh chilies sliced (optional)

Dairy

  • 1/2 cup yogurt[3] plain

Packaged Goods/Staples

  • 0.5-1.5 cups broth beef, chicken, or vegetable
  • oil
  • salt & pepper

Rogan Josh Culinary Spice Kit

  • fennel, cardamom, asafoetida, cumin, turmeric, cinnamon, coriander, black pepper, cloves, mace

Suggested Sides

  • steamed or cooked basmati rice
  • bread naan, roti, or baguette
  • steamed or cooked broccoli, cauliflower, green beans, or zucchini
  • coleslaw, pickled vegetables, or a fresh salad

Instructions
 

Marinade

  • In a CONTAINER, add Rogan Josh spices.
  • Add 2 tbsp of oil or a bit more and stir until it’s a smooth paste.
  • Add meat and mix well.
  • Cover and let it marinate for 24 hours in the fridge.

Cook

  • In a large POT, heat 2 tbsp oil over high heat.
  • Add meat and fry until it’s browned on all sides. Stir frequently.
  • Optionally, add tomato and fry for a couple of minutes.
  • Add salt to taste, chili (optional), and 1/2 cup of broth.
  • Cover and let it cook over low heat until the meat is tender and falls apart.
  • Stir occasionally and add a bit of broth if necessary.
  • In a CUP, mix yogurt with 2 tbsp of the hot liquid from the POT.
  • Stir this mixture back into the POT. Optionally, add the remaining broth.
  • Let it cook for another 5 minutes.

Serve

  • Serve with your preferred sides.
  • Enjoy!

Notes

[1] Substitute lamb with beef, mutton, or goat stew.
[2] Substitute meat with diced eggplant and (sweet) potatoes.
Skip the marinade step. Add the Rogan Josh spices with the salt.
[3] Substitute yogurt with heavy cream or coconut milk. 
Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
Jessica Brown
2022-05-22
The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Bahraini Machboos

Bahraini Machboos

Bahraini Machboos

Bahraini Machboos

SpiceBreeze
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 minutes
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.
Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
Jessica Brown
2022-05-22
The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Greek Avgolemono

Greek Avgolemono

Avgolemono

Greek Avgolemono

The basic recipe for Avgolemono is a healthy chicken soup thickened with eggs and seasoned with lemon juice to taste. Perfect for the cold season. We added a modern twist with our pink pepperberry-lemon thyme blend.

Soup, Pasta, or Else?

Optionally, make a delicious Avgolemono pasta sauce. You can add your favorite vegetables either in the soup or pasta sauce. Or pour the sauce over cooked or fried vegetables. A good fit is green asparagus, turnip, rutabaga, pumpkin, zucchini, and/or carrot.

Variations
  • Skip the chicken soup step and buy cooked shredded
    chicken and chicken broth instead.
  • Substitute orzo with small noodles or cooked rice.
  • Add your favorite vegetables to the Avgolemono Soup.
  • Omit the chicken in the Avgolemono Soup.
  • Add 1-2 tbsp white wine and/or olive oil to the Base.
  • For a thicker soup, dissolve 1-2 tsp cornstarch in
    2 tbsp cold water. Add it to the Avgolemono Base.
The Avgolemono Culinary Spice Kit includes the following spices:

Pink pepperberries, chives, lemon thyme, savory, green peppercorns, lemon crystals

Lemon Thyme
Lemon Thyme
Greek Avgolemono

Greek Avgolemono

SpiceBreeze
Greek Avgolemono is a healthy chicken soup thickened with eggs and seasoned with lemon juice to taste. Perfect for the cold season. We added a modern twist with our pink pepperberry-lemon thyme blend. Optionally, make a delicious Avgolemono pasta sauce. You can add your favorite vegetables to the soup or pasta sauce. Or pour the sauce over cooked or fried vegetables. A good fit is, for instance, asparagus, turnip, rutabaga, pumpkin, zucchini, and carrot.
 
Hands-on Time 30 minutes
Course Main Course
Cuisine Greek
Servings 3

Ingredients
  

Protein

  • 1 lb chicken pieces with skin*)

Produce

  • 1 each celery, carrot, onion roughly cut
  • 2 - 4 lemons for juice

Dairy

  • 2 eggs

Option 1: Avgolemono Soup

  • 1/4 cup orzo or any small noodles

Option 2: Avgolemono Pasta

  • 12-16 oz fettuccini or other pasta cooked
  • 1 onion finely chopped
  • olive oil

Avgolemono Culinary Spice Kit

  • Pink pepperberries, chives, lemon thyme, savory, green peppercorns, lemon crystals 

Optional

  • Add 1-2 cups of your favorite vegetables cut into bite-size pieces (see suggestions above).
  • fresh parsley chopped

Instructions
 

Prepare Chicken

  • In a POT, bring 4 cups of water to a boil.
  • Add chicken, vegetables, and salt & pepper to taste.
  • Cook for 20 to 30 minutes until the chicken falls apart.
  • Take the chicken out and reserve the broth for later.
  • Remove the skin from the chicken and shred it with 2 forks.

Prepare Base

  • In a BOWL, add eggs and 2 tbsp lemon juice. Whisk.
  • Slowly stir in hot broth, 1 tbsp at a time, until the mixture reaches the temperature of the broth.

Option 1: Avgolemono Soup

  • To the POT, add orzo, 1 cup shredded chicken, additional vegetables (optional), hot Base, Avgolemono spices, and salt & lemon juice to taste.
  • Cook over medium heat for 6-10 minutes until the orzo is cooked ‘al dente’, stirring occasionally.
  • Serve with fresh parsley (optional). Enjoy!

Option 2: Avgolemono Pasta

  • In a PAN, fry onions in 2 tbsp of oil over medium heat until translucent.
  • Optionally, fry vegetables until cooked.
  • Add 2 cups of the chicken broth, 1 cup shredded chicken, hot Base, Avgolemono spices, and salt & lemon juice to taste.
  • Cook low for 5 minutes.
  • Serve sauce with cooked pasta. Enjoy!

Notes

*) Optional, buy broth and use cooked chicken or substitute the chicken with 1 lb vegetables, and skip step 'prepare chicken'.
  • Substitute orzo with 1 cup of cooked rice. 
  • Substitute chicken with veal or pork and cook longer.
  • Add 1-2 tbsp white wine and/or olive oil to the eggs.
  • For a thicker soup, dissolve 1-2 tsp cornstarch in 2 tbsp cold water. Add it to the eggs.
Lebanese Pumpkin Kibbeh

Lebanese Pumpkin Kibbeh

Lebanese Pumpkin Kibbeh

Lebanese Pumpkin Kibbeh

SpiceBreeze
Kibbeh is a very popular dish in most Middle Eastern countries that often has the form of a small football. Baked Kibbeh is a kind of pie. For the crust mix bulgur (cracked wheat) with pumpkin. The filling combines meat, spinach, and optional nuts with a baharat spice blend. Or substitute garbanzo beans for meat.
 
Hands-on Time 30 minutes
Course Main Course
Cuisine Lebanese
Servings 3

Ingredients
  

Protein

  • 1 lb ground beef

Fresh Produce

  • 10 oz baby spinach washed
  • 1/2 lb pumpkin peeled, deseeded, cut into 1 inch pieces
  • 1 medium onion thinly sliced
  • 1 small onion finely chopped
  • 1 lemon for juice

Dairy

  • 1 cup yogurt plain
  • butter

Packaged Goods/Staples

  • 1 cup bulgur number 1 fine
  • salt

Optional

  • 1/4 cup chopped walnuts
  • salad of your choice

Kibbeh Culinary Spice Kit

  • [1] Chili, black pepper, cumin, coriander, cardamom, nutmeg, cinnamon, cloves
  • [2] Nutmeg, cinnamon, cloves, black pepper, fenugreek, allspice, ginger

Instructions
 

Filling

  • In a PAN, heat 1 tbsp butter over medium heat.
  • Cook onion slices for 5 minutes.
  • Add meat, Kibbeh [1] spices, salt to taste, and nuts (optional).
  • Cook until meat is cooked through. Stir frequently to break the meat up.
  • Add spinach and cook for 2 minutes. Set aside to cool.

Kibbeh

  • Cook pumpkin in salted water until soft. Take it out.
  • Use the cooking water to prepare bulgur according to package instructions.
  • Mash pumpkin and mix with chopped onions.
  • Gradually stir in bulgur to receive a moist mixture.
  • Add Kibbeh [2] spices and salt to taste.

Bake

  • Preheat OVEN to 375°F.
  • Grease a 2 qt. BAKING DISH.
  • Add 3 layers:
  • half of the Kibbeh, the filling, then the rest of the Kibbeh.
  • Press and flatten the surface.
  • Create a nice pattern with a fork.
  • Spread 1 tbsp melted butter on top.
  • Bake in the OVEN 30 – 45 minutes until the surface begins to brown.

Serve

  • Serve with yogurt mixed with lemon juice to taste as dressing and salad as a side (optional).
  • Enjoy!

Notes

  • Substitute beef with lamb, chicken, or 1 can garbanzo beans (15 oz).
  • Substitute pumpkin with zucchini or potatoes.
Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
Jessica Brown
2022-05-22
The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Indian Mulligatawny

Indian Mulligatawny

Indian
Mulligatawny

British-Indian Pepper Soup
Originally, Mulligatawny was a hot pepper sauce served with rice. It became very popular as a soup during the British colonial era in India.

Today it is the national soup of India, and still very popular in England. There are many different versions.

Try this one with tamarind as a main ingredient of the spice blend and add as much pepper as you like.
Mulligatawny Spice Blend
Pouch [1] Tamarind, coriander, cumin, yellow mustard, fenugreek, cardamom, cinnamon, turmeric, chili

Pouch [2] Black pepper
Indian Mulligatawny

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Indian Mulligatawny

Indian Mulligatawny

SpiceBreeze
Originally, Mulligatawny was a hot pepper sauce served with rice. It became very popular as a soup during the British colonial era in India. Today it is the national soup of India, and still very popular in England. There are many different versions. Try this one with tamarind as a main ingredient of the spice blend and add as much pepper as you like.
 
Hands-on Time 30 minutes
Course Main Course
Cuisine Indian
Servings 3

Ingredients
  

  • 1 chicken breast about 0.5 lb, cut into 1 inch pieces
  • 1 cup red lentils well rinsed
  • 1 cup carrots + celery mixed, diced
  • 1 can coconut milk 13.5 oz
  • 2 cups cooked rice basmati recommended
  • 1 onion chopped
  • 2 cloves garlic grated
  • inch ginger grated
  • oil coconut, ghee, or vegetable
  • salt

Mulligatawny Culinary Spice Kit

  • Pouch [1] Tamarind, coriander, cumin, yellow mustard, fenugreek, cardamom, cinnamon, turmeric, chili
  • Pouch [2] Black pepper

Optional for Garnish

  • fresh cilantro or parsley chopped

Instructions
 

  • In a large POT, heat 2 tbsp oil over medium heat.
  • Add onions, garlic, and ginger.
  • Cook 3 minutes, stirring frequently.
  • Add Mulligatawny [1] spices, vegetables, and Mulligatawny [2] spices to taste.
  • Cook 1 minute, stirring constantly.
  • Add lentils, coconut milk, 2 cups of water, chicken, and salt to taste.
  • Cover. Bring to a boil.
  • Turn heat to medium-low.
  • Cook 15 - 20 minutes until lentils are soft and chicken is cooked, stirring occasionally.
  • Remove the chicken. Shred-it with two forks and return it to the POT.
  • Cook shortly to reheat the chicken.
  • Optionally, add more Mulligatawny [2] spices to taste.
  • Serve soup over rice.
  • Optionally, garnish with cilantro or parsley.
  • Enjoy!

Notes

▪ Omit the chicken and skip the shredding and reheating of the chicken in the cooking instructions.
▪ Substitute carrots and/ or celery with other vegetables, for instance: parsnip, rutabaga, broccoli, cauliflower, Brussels sprouts, or leek.