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26
Aug, 2018
Filipino Chicken Inasal

Filipino Chicken Inasal

Chicken Inasal
From Bacolod

Chicken Inasal from the Filipino City of Bacolod has an earthy-peppery taste with a hint of nutmeg and a slight citrus flavor. 

Colored With Lipstick

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.

Discover New Flavors Every Month
The Inasal Culinary Spice Kit includes the following spices:

Annatto, lemongrass, lemon peel, ginger

Chili Vinegar Dipping Sauce

Optionally, add a chili vinegar dipping sauce made with fresh or dried chilies:

1 cup vinegar
1 small onion, finely chopped
2 cloves garlic, grated
1-2 fresh red chilis, finely sliced, or red chili flakes to taste
1 tbsp agave syrup or sugar
salt & pepper to taste

In a BOWL, mix all ingredients. 
Cover and set aside in the fridge for 1-3 days.

Filipino Chicken Inasal
Pickled Vegetables

Instead or in addition to the tomato mango salad try this typical Filipino side of pickled vegetables.

Ingredients

Pickling Sauce

2 tbsp white vinegar
2 tbsp sugar
1-2 tsp soy sauce or tamari or fish sauce

Vegetables & Spices

1 English cucumber, thinly sliced
1 orange or red bell pepper, cut into thin strips
1 shallot or small onion
1-2 cloves garlic, thinly sliced
1/4 inch ginger, thinly sliced
1 tsp lemongrass powder or 1/2 tsp lemon zest

 

Directions

Pickling Sauce

In a small POT, heat 2 tbsp water and the vinegar. Add sugar and cook over low heat until the sugar is completely dissolved.

Let cool. Mix in soy sauce or fish sauce to taste.

Finish

In a JAR, add all vegetables and spices. 

Fill with the pickling sauce until all ingredients are covered. 

Store

Cover and set aside in the fridge for 1-3 days.

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.
 
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Hands-on Time 30 minutes
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).
24
Jun, 2018
Seychellois Kari Koko

Seychellois Kari Koko

Seychellois Kari Koko

Kari Koko - Seychellois Coconut Curry

Coconut curries are preferred dinner dishes on the Seychelles Islands. Very popular are the octopus and chicken curries. This recipe for a one-pot chicken curry dish with three sides: a fresh-fruity salad, rice, and “Ladob”.
Nutmeg Creates a Coconut Heaven

Ladob is a side made from sweet potatoes cooked in coconut milk. You can substitute sweet potatoes with plantains or banana. This dish is spiced with nutmeg and cinnamon.

Ladob Dessert

Our tip: If you are too busy to make all for one dinner, save the Ladob for a dish with grilled fish. Or go for a Ladob banana dessert. Just add 1/2 cup of sugar or agave syrup and optional vanilla powder.

nutmeg cinnamon
Variations
  • Substitute chicken with veal or fish filet.
  • Eggplant is a great substitute for a vegetarian coconut curry.
  • Add a green papaya chutney (see recipe below).
Discover New Flavors Every Month
The Kari Koko Culinary Spice Kit includes the following spices:

Turmeric, cinnamon, coriander, onion, chili, cumin, garlic, curry leaves, fenugreek, ginger, yellow mustard, cardamom, black pepper

Papaya Chutney

Ingredients

  • 1 green papaya (unripe)
  • 1 onion
  • 1 lime for juice
  • oil, salt & pepper
  • Optional: 1 chili pepper

Directions

  1. Finely grate papaya.
  2. Halve and finely slice onion.
  3. In a BOWL, mix papaya with 1 tsp salt. Set aside for 10 minutes. Drain and squeeze all liquid out.
  4. In a PAN, heat 1 tbsp oil over medium heat and fry onions until they turn translucent.
  5. Optionally, add finely sliced chilies and fry for one minute.
  6. Add papaya and continue to fry for about 5 minutes, until the papaya is tender.
  7. Season to taste with lime juice, salt & pepper.
Green Papaya
Seychellois Kari Koko

Seychellois Kari Koko

SpiceBreeze
The Seychelles Islands extend over 115 isles in the Indian Ocean. This Creole dish from the smallest African country is served with a fresh-fruity salad and rice. Optionally, add "Ladob", sweet potatoes cooked in spiced coconut milk.
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Hands-on Time 30 minutes
Course Main Course
Cuisine Seychellois
Servings 3

Ingredients
  

Shopping list

  • 1.25 lb chicken breast or thighs cut into 1-inch pieces 
  • 1 can coconut milk 13.5 - 15 oz
  • 2 cup rice
  • 2 sour apple grated
  • 1 cup grated carrots or turnips
  • 1 onion chopped
  • 3 cloves garlic grated
  • 1 inch ginger grated
  • 1-2 lemons for juice
  • oil
  • salt & pepper

Culinary Spice Kit

  • turmeric, cinnamon, coriander, onion, chili, cumin, garlic, curry leaves, fenugreek, ginger, yellow mustard, cardamom, black pepper

Instructions
 

Rice

  • Cook rice according to package instructions.

Salad

  • Mix apples, carrots, and/or turnips.
  • Add to taste: lemon juice, salt & pepper.
  • Add 1 tbsp oil. Mix well.
  • Cover and let rest for 15 minutes.

Kari Koko

  • In a POT, heat 1 tbsp oil. Fry onions until translucent.
  • Add garlic, ginger, and Kari Koko Spices. Stir-fry 1 minute.
  • Add chicken and salt to taste. Stir-fry 3 minutes.
  • Mix in coconut milk. Cook about 20-30 minutes over medium-low heat, until the chicken is cooked and the sauce thickened. Stir occasionally.

Serve

  • Serve Kari Koko over rice with the salad or green papaya chutney (see notes).
  • Optionally, add the ladob side dish (see notes).
  • Enjoy!

Notes

▪ Substitute chicken with veal, fish fillet, or eggplant.
 See also the following recipes:
▪ ladob side dish or dessert
▪ green papaya chutney
 
20
Jun, 2018
Cuban Vaca Frita

Cuban Vaca Frita

Cuban Vaca Frita

Viva Vaca Frita

This popular Cuban dish is fresh and juicy. Vaca Frita is very easy to cook. Though it takes some patience.

The Secret is Cooking

The key to Vaca Frita or “fried beef” is slow cooked beef the Cuban way. Quick frying is the second and last step in the preparation.

Good for Two Different Dishes

Our tip: After cooking the meat, keep the cooking water. It’s a delicious broth that you can use to make another dinner. Peel and cut potatoes and root vegetables into the same size: either 1/4 inch for fast cooking or 1 inch for fast cutting. Cook them in the broth to create a Cuban style soup.

Variations
  • Substitute beef with chicken breast.
  • Vaca Frita with Mojo Sauce (see recipe below).
  • Add traditional black beans and fried plantains to the dish (see recipe below).
The Vaca Frita Culinary Spice Kit includes the following spices:

Cumin, orange peel, ancho chili, oregano

Discover New Flavors Every Month
Cuban Vaca Frita
Vaca Frita Pizza
Cuban Vaca Frita

Cuban Vaca Frita

SpiceBreeze
This popular Cuban dish is fresh and juicy. It is very easy to cook, though it takes some patience. The key to vaca frita or "fried beef" is slow-cooked beef the Cuban way. You can prepare this step in advance. Quick frying is the second and last step in the preparation.
 
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Hands-on Time 30 minutes
Course Main Course
Cuisine Cuban
Servings 3

Ingredients
  

Protein

  • 1.25 lb brisket or skirt steak [1]

Fresh Produce - For Soup

  • 1 green bell pepper quartered
  • 1 large onion quartered
  • 2 cloves garlic halved

Fresh Produce - For Frying

  • 1 green bell pepper halved & sliced
  • 1 large onion halved & sliced
  • 3 cloves garlic chopped
  • 2 limes or lemons for juice

Packaged Goods/Staples

  • olive oil
  • salt & pepper

Vaca Frita Culinary Spice Kit

  • Cumin, orange peel, ancho chili, oregano

Suggested Sides

  • cooked rice
  • a fresh salad
  • black beans see notes [4] for recipe
  • fried plantains see notes [5] for recipe

Instructions
 

Soup - Cook Meat

  • In a POT, add meat, the quartered bell pepper, onion, garlic, and salt to taste.
  • Cover with water. Close and bring to a boil.
  • Turn heat to low. Cook at least for 2 hours until the meat starts to fall apart.

Prepare - Shred Meat

  • Take the meat out.
  • Tip: Keep the broth in the fridge and use within a week.
  • Shred the meat into 1/2-inch thick chunks. Set aside.

Fry - Fry Vegetables

  • If cooking variation [3]: Fry onions and bell peppers separately. 
  • In a PAN, heat 1/2 cup of oil over medium heat.
  • Fry sliced bell pepper and onion with a pinch of salt until the onions are translucent.
  • Scoop the vegetables out. Set aside.
  • Keep the remaining oil in the PAN.

Fry - Fry Meat

  • In the same PAN, add meat chunks, chopped garlic, and Vaca Frita spices.
  • Fry over medium heat for about 5-10 minutes until the meat is golden brown but not crisp.

Finish - For Variations [4]

  • If cooking variation [3]: Return only the bell peppers to the PAN and don't use lime juice. 
  • Return the fried vegetables to the PAN to reheat. [2]
  • Turn off. Add 2-3 tbsp lime juice and salt & pepper to taste.

If Cooking Variation [3]: Mix the Mojo Sauce

  • In a BOWL, add fried onions and season with lime juice and (optionally) chili or chipotle to taste.

Serve

  • If cooking variation [3]: Top plated meat with Mojo sauce. 
  • Serve with your preferred sides.
  • Optionally, add more lime juice.
  • Enjoy!

Notes

[1] Substitute beef with chicken thighs. 
[2] Optionally, add up to 1 cup of the broth.

[3] Recipe changes for variation with Mojo Sauce (spiced fried onions):

  • [3.1] Fry onions and bell peppers separately.
  • [3.2] Return only the bell peppers to the PAN and don't use lime juice.
  • [3.3] Mix the Mojo Sauce: In a BOWL, add fried onions and season with lime juice and (optionally) chili or chipotle to taste.
  • [3.4] Top with Mojo sauce.

[4] Black Beans side

  • In a POT, heat 2 tbsp oil over medium heat.
  • Add 1 can black beans (rinsed).
  • Season to taste with salt, cumin, and black pepper.
  • Fry beans for a couple of minutes.
  • Add 1/2 cup of the broth.
  • Cover the POT and bring to a boil.
  • Reduce heat to low, and simmer for 10 minutes.

[5] Fried Plantains side

  • Peel 2-3 plantains and cut them into 1/2 inch slices.
  • In a PAN, heat 1/4 cup of oil over medium heat.
  • Fry plantain slices until they turn golden on both sides.
  • Season with salt to taste.
27
Apr, 2018
Black Tahini

Tahini

 

Black Tahini

Tahini

SpiceBreeze
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Ingredients
  

Shopping list for Tahini Paste (optional)

  • 1 cup sesame seeds
  • 1/4-1/2 cup olive oil

Shopping list for Tahini Sauce

  • 1 cup tahini paste store-bought or see additional recipe below
  • 2-5 cloves garlic peeled and grated
  • 1/4-1/2 cup lime or lemon juice

Instructions
 

Tahini paste (Optional)

  • In a PAN, over medium heat, roast sesame seeds until they turn golden brown. Stir frequently and be careful, not to burn the seeds!
  • In a FOOD PROCESSOR, mix sesame seeds and 1/4 cup of oil into a paste.
  • Add slowly more oil if necessary, 1/2 tbsp at a time.
  • The ideal paste should be just liquidy enough that it doesn't stick to a spoon. Though, it doesn't have to be perfect.

Tahini sauce

  • In a BOWL, mix tahini paste with 1/4 cup of water.
  • Add garlic, salt and lime juice to taste.
  • Depending on how liquid your tahini paste is, you might need to add more water. The sauce should be liquid enough to pour it over the falafel, but not watery.
23
Apr, 2018
Bengali Shukto

Bengali Shukto

How to cook 34 authentic global recipes without tedious planning.
Bengali Shukto

Bengali Shukto

SpiceBreeze
Shukto is a must on any festive Bengali dinner menu. It has a slight bitterness balanced with the sweetness of sugar. If you are not up for this, try a Panch Phoron recipe from our website. Panch Phoron is a Bengali five-spice blend. It's always used whole. The seeds are fried in oil until they pop and release their aromatic flavor.
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hands-on time 30 minutes
Course Main Course
Cuisine Bengali
Servings 3 servings

Ingredients
  

Protein - Optional

  • 1 lb chicken thighs or breast cut into 1-inch pieces

Fresh Produce

  • 1 large potato
  • 1 large turnip see notes
  • 1 medium zucchini or squash
  • 1 small eggplant
  • 1 cup green beans

Staples Group 1: Liquid, Dairy, Fat

  • 1 cup milk
  • oil

Staples Group 2: Salty, Sour, Sweet

  • salt and pepper
  • sugar

Staples Group 3: Breading, Onion & Co

  • 1 inch ginger peeled and grated

Suggested Sides

  • cooked rice recommended: Basmati
  • flat bread naan or chapati

Culinary Spice Kit

  • 1 pouch Shukto [1] seeds Panch Phoron: Cumin, fennel, fenugreek, brown and yellow mustard, nigella seeds
  • 1 pouch Shukto [2] spice blend Yellow and brown mustard, ajowan, bay leaves

Instructions
 

Rice

  • If using rice, cook rice according to package instructions.

Prepare

  • Cut all vegetables into bite-size pieces.

Fry

  • In a large PAN, heat 6 tbsp oil.
  • Add Shukto [1] spices and ginger. Stir-fry 30 seconds until seeds start to pop.
  • Optional: Add chicken and salt to taste. Fry until all sides turn slightly brown.
  • Add potato, turnip, and salt to taste. Fry until they turn slightly brown.
  • Add all remaining vegetables and salt to taste. Fry until they turn slightly brown.

Cook

  • In a small CUP, dissolve Shukto [2] spices in 2 tbsp of water.
  • Add this spice paste and 1 cup of milk to the PAN. Cover. Bring to a boil. Turn heat to medium-low.
  • Cook for 5-10 minutes until vegetables and optional chicken are cooked.
  • Add 1-3 tsp sugar to taste.
  • Serve with rice or bread. Enjoy!

Notes

Variation:

Substitute turnip with daikon or 1 bunch radish.
Substitute one of the vegetables with 1 plantain or 1 sweet potato.
 
SpiceBreeze
SpiceBreeze
4 Google reviews
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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!

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24
Mar, 2018
Orange Semolina Cake

Mastic Orange Semolina Cake

How to cook 34 authentic global recipes without tedious planning.
Orange Semolina Cake

Orange Semolina Cake

SpiceBreeze
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Cuisine Greek

Ingredients
  

Shopping list for the batter

  • 1.5 cup semolina
  • 0.5 cup sugar use to taste: up to 0.25less or more
  • 2 tsp baking soda
  • 0.25-0.5 tsp ground small mastic tears
  • 1.5 cup yogurt
  • 0.5 c milk
  • 1 tbsp lemon juice

Shopping list for the syrup

  • 0.75 cup sugar use to taste: 0.25less or up to 0.75more
  • 1 cup orange juice
  • 3 green cardamom pods optional
  • 1 stick cinnamon optional

Shopping list for garnish (optional)

  • 1 orange halved and sliced
  • 0.5 cup powdered sugar
  • 1 cup ice cream vanilla or orange flavor

Instructions
 

Syrup

  • In a small POT, add bring 0.5 cup of water to boil.
  • Stir in sugar until dissolved.
  • Optional: Add cardamom or cinnamon.
  • Mix in orange juice. Return to a boil.
  • Turn heat to low and cook slowly for about 10 minutes. The syrup shall have thickened but still be runny.
  • Remove and let cool.

Batter

  • In a BOWL, mix semolina with sugar, baking soda, and mastic.
  • Add yogurt, milk, and lemon juice.
  • With an ELECTRIC MIXER, beat until the batter is creamy.

Bake

  • Preheat OVEN to 350°F.
  • Spread a thinly layer of butter onto a BAKING PAN.
  • Pour the batter into the BAKING PAN.
  • Bake for about 1 to 1.5 hours until its baked and lightly golden.
  • If the top turns brown before it fully baked, cover the pan with aluminum foil for the remaining baking time.
  • Take the BAKING PAN out.
  • Pour syrup over hot cake.
  • Let cool.

Serve

  • Sprinkle cake with powdered sugar.
  • Serve cake with orange slices and/or ice cream.

Notes

Here are some Greek cake recipes. For all you can add ground mastic tears to the batter to get this special flavor:
SpiceBreeze
SpiceBreeze
4 Google reviews
Write a review
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

Join Now
Explore

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