Name: Georgian Khachapuri Cheese Bread
Cuisine: Georgian
Ingredients: 10 oz hard mozzarella *1 or provolone cheese, shredded; 5 oz crumbled feta cheese; 1/3 cup water; 2 medium eggs; 2 tablespoons unsalted butter; 1/2 tsp salt; 1/2 cup warm milk; 1 tbsp vegetable oil; 1 medium egg, whisked; 3 cups all-purpose flour; 1/4 cup warm water; 1/2 packet active dry yeast; 1/2 teaspoon sugar

Feb, 2023

Venezuelan Pabellón Criollo

Venezuelan
Pabellón Criollo

National Dish for any Occasion

There is literally no family or community event without Pabellón Criollo. The juicy meat is really easy to prepare, just takes a bit of patience.

You can get creative with the combinations of sides and toppings. If you can find plantain, don’t miss to add a side of this fried sweet goodness.

Pabellón Criollo Spice Blend

Annatto, cumin, lime and orange peel, paprika, oregano

More South American Recipes

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Short Recipes & Tips for Sides & Sauces

Guasacaca

Ingredients

1 avocado
1/2 green bell pepper
1 medium onion
1 bunch cilantro
1 bunch parsley
3 cloves garlic or more to taste

Directions

Roughly cut all Guasacaca ingredients.
Blend them in a FOOD PROCESSOR with 1 tbsp oil and 2-4 tbsp water into a smooth sauce.
Alternatively, skip the bell pepper. Chop all other ingredients finely, and stir them together with 1 tbsp oil and a bit of water until it’s a smooth sauce
Season to taste with salt & pepper and 1 tbsp vinegar or more.

Arepas

For a most authentic Venezuelan dinner experience, arepas are a key side dish. These fried corn breads are very popular filled with potato or chicken salad, and just anything that you would put on a sandwich.

Arepas are made from a special type of corn flour. The most popular brand is P.A.N. If you found the right one, it will have the instructions on the back. You mix the corn flour with water and a dash of salt. Then, form the arepas in the size of a burger patty.

Arepas are fried or grilled and then filled with the complete dish or added as a type of bread on the plate.

Tip: Make sure that the patties are smooth on the outside. If they are dry a crack, add a bit more water to the flour.

Fried Plantains

It’s important to select a ripe plantain at the grocery store. Otherwise, it is hard to peel and you have to cut off most of the fruit. Here are some tips:

See: The darker the skin, the riper the plantain. It’s normal for a ripe plantain to have some black spots.
Feel: Press your finger into the skin. It should feel soft without much resistance.
Smell: A ripe plantain should have a sweet, fruity aroma, not sour or musty.

Cut the plantain into large slices. Fry them in hot oil. Drain them on a paper towel. Finally, sprinkle them with salt to taste.

Venezuelan Pabellón Criollo

SpiceBreeze

Pabellón Criollo is considered to be the national dish of Venezuela with a long history and cultural significance. It's indispensable at family and community festivities. The juicy meat is first slow cooked, shredded, and then added to fried onions, garlic, and bell pepper. Pabellón Criollo is a hearty and flavorful dish that is traditionally served with a side of rice, black beans, fried sweet plantains, and a variety of optional accompaniments.

Pin Print

hands-on time 30

Course Main Course

Cuisine Venezuelan

Servings

Ingredients

Protein

1.5 lbs beef flank or skirt steak *

Fresh Produce

2 onions 1 quartered, 1 finely chopped
2-3 cloves garlic grated or pressed
1 red bell pepper finely chopped

Packaged Goods/Staples

1/2 cup tomato puree unseasoned **
oil
salt & pepper

Pabellón Criollo Culinary Spice Kit

Annatto, cumin, lime and orange peel, paprika, oregano

Suggested Sides & Toppings

black beans see recipe link in notes
white rice see recipe link in notes
fried plantains see recipe link in notes
sunny side up eggs
avocado slices
any mild crumbled or shredded cheese
chopped cilantro

Instructions

Cook the meat

In a POT, bring 2 quarts of water to a boil.
Add meat, 1 onion (quartered), and salt & pepper to taste.
Return to a boil. Cook over medium-low heat until the meat is tender.
Take the meat out and let it cool. Reserve the broth.
Pull the meat apart with a fork or by hand.

Fry & Finish the dish

In a large PAN, heat 2 tbsp oil.
Fry 1 onion (finely chopped) until translucent.
Add garlic and bell pepper.
Fry for about 5 minutes.
Add Pabellón Criollo spices. Mix well.
Add salt to taste.
Add tomato puree and 2 cups of the reserved broth.
Mix well. Add pulled meat. Mix well.
Add salt to taste.
Cover and cook over low heat for 15 minutes.
Occasionally, check the liquid and add broth if necessary.

Serve

Serve with rice, beans, and fried plantains, or your preferred sides and toppings.
Enjoy!

Notes

* Substitute beef with pork butt or shoulder or with chicken breasts or thighs.

** Tomato puree can be substituted with 1-2 finely chopped tomatoes and 1-2 tsp tomato paste.

*** Recipes for side dishes & sauces

Caribbean rice and beans

Fried plantains (see above this recipe)

Caribbean green seasoning

Guasacaca sauce (see above this recipe)

Arepas (see above this recipe)

Jan, 2023

Japanese Sushi Variations

Japanese
Sushi Variations

There is so much more

Originally, sushi was a method of preserving fish in rice and salt. But sushi is not just about fish. Our recipe is good with or without fish.

While the rice remains, everything else is up to your taste and imagination. There are more forms than nigiri and maki sushi, for instance, onigiri and chirashi.

Sushi Spice Blend

Hemp seeds, ginger, matcha, coriander, brown mustard

Sushi Rice is Unique

Sushi rice is a type of short-grain rice that is commonly used in Japanese cuisine to make sushi. What makes sushi rice special is the way it is prepared.

The first step in making sushi rice is to wash the rice thoroughly to remove excess starch and other impurities. After washing, the rice is soaked for about 30 minutes to allow it to absorb water. This step is important because it ensures that the rice cooks evenly and retains its shape when it is formed into sushi.

A combination of vinegar, sugar, and salt is added to the rice after it has been cooked. This helps to give the sushi rice its distinctive flavor and texture. The seasoning also helps to keep the rice moist and sticky, which is important for forming the rice into sushi rolls. This stickiness allows the rice to hold its shape and keep the ingredients inside the sushi roll from falling out.

More Asian Recipes

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Japanese Onigiri

Japanese onigiri is a popular snack food in Japan that consists of a rice ball formed into a triangular or round shape, often with a filling or seasoning in the center. The word “onigiri” translates to “rice ball” in English. The rice is shaped by hand or with the help of a mold into the desired shape.

Onigiri can be eaten on their own as a snack, or as a part of a meal. They are often wrapped in nori (dried seaweed) to make them easier to handle, and to add a salty, umami flavor. The filling inside the onigiri can vary, and may include things like pickled plums, salmon, tuna, beef, chicken, or vegetables.

Onigiri is a popular food item in Japan and is commonly found in convenience stores, train stations, and other locations where people are looking for a quick and easy snack. It is also a popular item for picnics and bento boxes.

Japanese Chirashi

Japanese chirashi is a type of sushi that consists of a bed of sushi rice, topped with a variety of ingredients. The word “chirashi” translates to “scattered” in English, which refers to the way the toppings are scattered on top of the rice.

Unlike traditional sushi rolls, chirashi is served in a bowl rather than rolled into a cylindrical shape. The toppings can vary depending on the chef’s preference, but commonly include fish such as salmon, tuna, and yellowtail, as well as seafood like octopus and shrimp. Vegetables such as cucumber, avocado, and daikon radish may also be added, along with toppings like egg omelet and pickled ginger.

Chirashi is a popular dish in Japan and can be found in sushi restaurants, as well as in Japanese-style bento boxes. It is a colorful and visually appealing dish, and the variety of toppings makes it a great option for those who enjoy a mix of different flavors and textures in their food.

Japanese Sushi Variations

SpiceBreeze

This recipe is good with or without fish. | Originally, sushi was a method of preserving fish in rice and salt. While the rice remained, everything else is up to your taste and imagination. There are more forms than nigiri and maki sushi. Meet Onigiri, mixed or stuffed rice balls, and chirashi, where everything is mixed or layered in a bowl. Our unique Sushi blend, with a hint of ginger, substitutes sesame with allergen friendly hemp seeds. Matcha adds a tea flavor similar to ochazuke.

Pin Print

hands-on 3

Course Main Course

Cuisine Japanese

Servings

Ingredients

Sushi Rice Ingredients

2 cups short-grain rice
1/4 cup rice vinegar or white wine vinegar
2 tbsp sugar or to taste
1/2 tsp salt or to taste

Sushi Culinary Spice Kit

Hemp seeds, ginger, matcha, coriander, brown mustard

Sushi Filling Selection

cucumber, carrots, celery, beetroot, radish, daikon, green onions, avocado, mushrooms
sushi grade or smoked tuna or salmon
omelet or fried chicken nuggets
tofu or tempeh

Suggested Sides & Accompaniments

baked salmon
fried or baked kale chips
seaweed cut seaweed sheets into strips
soy sauce
pickled ginger
wasabi
edamame

Instructions

Sushi Rice

Cook rice according to package instructions*.
In a small BOWL**, add vinegar, sugar, and salt. Stir until the sugar and salt are dissolved. Add Sushi spices. Stir.
In a large BAKING DISH, spread the rice out. Sprinkle the vinegar mixture onto the warm rice and mix it carefully. Cover the rice with a damp kitchen towel to keep it moist & warm.

Onigiri - with finely chopped fillings

Use a bowl with water to wet your hands.
Option 1: Fill one hand palm with rice to form a ball or triangle or shape of your liking. Push 1 tsp of fillings of your choice into the rice, close it, and press light on all sides. Repeat.
Option 2: Mix 2 tbsp of rice with 1 tsp of
fillings of your choice. Form the mixture into your preferred shape. Repeat.

Chirashi - with thinly sliced fillings

Fill your BOWL with a layer of rice. Arrange your choice of fillings nicely on top.
Find more tips online! Enjoy!

Notes

* Alternatively, in a POT, add rice with 2.5 cups of cold water. Cover. Let it soak for 20 minutes. Bring to a boil. Reduce heat to low and cook for 15 minutes or until water is absorbed. Let it stand for 10 minutes.

** Optionally, heat vinegar up but don't bring it to a boil.

Nov, 2022

Georgian Khachapuri Cheese Bread

The preparation of this delicious Georgian cheese bread khachapuri is only recommended to avid bakers.

But there is a shortcut option. You can buy fresh premade pizza dough and skip the dough ingredients and preparation.

Ingredients

Starter Dough

1/4 cup warm water
1/2 packet active dry yeast
1/2 teaspoon sugar

Dough

1/2 tsp salt
1/2 cup warm milk
1 tbsp vegetable oil
1 medium egg, whisked
3 cups all-purpose flour

Filling

10 oz hard mozzarella [*1] or provolone cheese, shredded
5 oz crumbled feta cheese
1/3 cup water
2 medium eggs
2 tablespoons unsalted butter

Instructions

Prepare the Dough [*2]

In a large BOWL, add the ingredients for the starter dough and mix well. Let it stand for 10 minutes.
To the BOWL, add 1/2 tsp salt and all liquid ingredients. Mix well.
Add 2.25 cups of flour one cup at a time and mix well.
Transfer the dough to a lightly floured surface. Knead for about 3-5 minutes until the dough is smooth and elastic.
Transfer the dough to a lightly greased BOWL. Cover loosely with plastic wrap or kitchen towel. Let it sit in a warm place for about 45-60 minutes until it doubled in size.

Prepare the Filling

In a BOWL, mix the cheese. Then add the water and mix well.

Finish the Khachapuri

Half the dough and quarter the filling.
On a lightly floured surface, roll out one part of the dough into a round shape.
Place one quarter of the filling onto the flat dough.
Form the khachapuri shape by rolling in two opposite sides of the circle until only 1/3 of the circle remains uncovered in the middle.
Next pinch the open ends together to get the authentic khachapuri form.
For a video demonstration of the forming, please click here:
Forming the khachapuri

Fill the uncovered center with another quarter of the filling.

Bake the Khachapuri

Preheat OVEN to 450°F.
Place khachapuri on a greased baking sheet. Bake for about 10-15 minutes until the crust turns slightly brown. Take it out.
With a spoon, make a small hole in the center, just big enough to fit one egg yolk. Add the egg yolk.
Return the khachapuri to the OVEN for another 2 minutes. Take it out.
Grease the crust with some butter. Place 1/2 tbsp of butter on each vertical side of the egg into the cheese.

Serve

When serving, mix the butter and egg into the still warm cheese.

Eating Khachapuri

Notes

You can make the dough in a food processor.
Mozzarella cheese: not the original fresh mozzarella but the hard mozzarella cheese

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Wonderful, flavorful meals using readily available ingredients!

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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.

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Georgian Khachapuri Cheese Bread

The preparation of this delicious Georgian cheese bread khachapuri is only recommended to avid bakers.

But there is a shortcut option. You can buy fresh premade pizza dough and skip the dough ingredients and preparation.

Ingredients

Starter Dough

1/4 cup warm water
1/2 packet active dry yeast
1/2 teaspoon sugar

Dough

1/2 tsp salt
1/2 cup warm milk
1 tbsp vegetable oil
1 medium egg, whisked
3 cups all-purpose flour

Filling

10 oz hard mozzarella [*1] or provolone cheese, shredded
5 oz crumbled feta cheese
1/3 cup water
2 medium eggs
2 tablespoons unsalted butter

Instructions

Prepare the Dough [*2]

In a large BOWL, add the ingredients for the starter dough and mix well. Let it stand for 10 minutes.
To the BOWL, add 1/2 tsp salt and all liquid ingredients. Mix well.
Add 2.25 cups of flour one cup at a time and mix well.
Transfer the dough to a lightly floured surface. Knead for about 3-5 minutes until the dough is smooth and elastic.
Transfer the dough to a lightly greased BOWL. Cover loosely with plastic wrap or kitchen towel. Let it sit in a warm place for about 45-60 minutes until it doubled in size.

Prepare the Filling

In a BOWL, mix the cheese. Then add the water and mix well.

Finish the Khachapuri

Half the dough and quarter the filling.
On a lightly floured surface, roll out one part of the dough into a round shape.
Place one quarter of the filling onto the flat dough.
Form the khachapuri shape by rolling in two opposite sides of the circle until only 1/3 of the circle remains uncovered in the middle.
Next pinch the open ends together to get the authentic khachapuri form.
For a video demonstration of the forming, please click here:
Forming the khachapuri

Fill the uncovered center with another quarter of the filling.

Bake the Khachapuri

Preheat OVEN to 450°F.
Place khachapuri on a greased baking sheet. Bake for about 10-15 minutes until the crust turns slightly brown. Take it out.
With a spoon, make a small hole in the center, just big enough to fit one egg yolk. Add the egg yolk.
Return the khachapuri to the OVEN for another 2 minutes. Take it out.
Grease the crust with some butter. Place 1/2 tbsp of butter on each vertical side of the egg into the cheese.

Serve

When serving, mix the butter and egg into the still warm cheese.

Eating Khachapuri

Notes

You can make the dough in a food processor.
Mozzarella cheese: not the original fresh mozzarella but the hard mozzarella cheese

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.

Pin Print

hands-on time 30

Course Main Course

Cuisine Malaysian

Servings

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.

Marceline Reid-Jaques

2022-12-14

Karen Jones

2022-12-05

Wonderful, flavorful meals using readily available ingredients!

ann davis

2022-11-29

Jessica Brown

2022-05-22

The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Sep, 2022

Middle Eastern Shakshuka

Famous Shakshuka

The origin of Shakshuka might be in Turkey, Spain, or Tunisia. The Israeli version with a beautiful top of poached eggs became famous around the world. This flavorful tomato stew with vegetables has usually a bit of heat. Our Turkish Marash pepper flakes add more flavor than heat.

The Magic of Za'atar

Add a dip with the versatile Za’atar blend. The key ingredient for this magic spice blend is a Mediterranean thyme, called za’atar.

Za’atar is more flavorful than the thyme from the common spice boards. Sumac adds a citrus note and sesame seeds a slight nutty crunch. Use it for a dip or marinade.

Variations

Adapt the recipe to your liking: without eggs, with hot chilies, and/ or other vegetables, for instance, pumpkin, leek, sweet potatoes, or mushrooms.
Instead of the dip, marinate 1 lb strips from chicken breast or sirloin beef in 1.5 tbsp za’atar, 2 tbsp oil, and salt to taste for 1-2 hours before frying.

The Shakshuka Culinary Spice Kit includes the following spices:

Cumin, paprika, Marash pepper

Middle Eastern Shakshuka

SpiceBreeze

Shakshuka is a delicious popular one-pan dish from the Middle East. It consists of eggs bedded in a savory tomato sauce seasoned with cumin, paprika, herbs, and mild chili flakes. It's easy to make, customizable, and perfect for sharing with friends and family for brunch or as a dinner option with roasted bread or baked potatoes.

Pin Print

hands-on time 30

Course Main Course

Cuisine Middle Eastern

Servings

Ingredients

Protein

6 eggs

Fresh Produce

1 medium onion, finely chopped
2-3 cloves garlic
2 bell pepper (1 green, 1 red)
1 lb tomatoes finely chopped

Shakshuka Culinary Spice Kit

Cumin, smoked paprika, mild Marash chili flakes, marjoram, basil

Optional Topping

Fried bacon strips thinly sliced
Grated cheese of your liking for instance: parmesan, Romano, cheddar
Fresh chopped parsley or basil

Suggested Sides

Fresh roasted garlic bread
Couscous, rice, or quinoa
Baked potatoes

Instructions

Chop bell pepper into small or medium pieces to your liking.
In a PAN, heat 2 tbsp oil over medium heat.
Fry onions until they turn translucent.
Add garlic and fry for 1 minute.
Add bell pepper and salt to taste. Fry for 5 to 10 minutes.
Add tomatoes, Shakshuka spices, and salt & pepper to taste. Mix well.
Stir-fry for 2 minutes.
Cover and cook over medium-low heat for 5 to 15 minutes, until the tomatoes are soft and released their juice.
With a tablespoon, form a little well in the sauce and crack one egg into the well. Continue with the remaining eggs.
Cover and cook for 3-5 minutes, until the eggs whites are set but the yolks are still running or cooked to your liking.

Serve

Serve with your preferred toppings (optional) and sides.
Enjoy!

Notes

Substitute fresh tomatoes with 1-2 cups chopped canned tomato or tomato puree (unflavored) and let it cook over low heat until the sauce thickens.

Adapt the recipe to your liking:

(1) Though eggs are a key ingredient to this dish, you can substitute them with tofu cubes, crumbled cheese, bacon strips, or thinly sliced sausages.

(2) Substitute with 2 cups of chopped vegetables, e.g., green asparagus, zucchini, eggplants, pumpkin, leek, sweet potatoes, or mushrooms.

Optionally, add hot chilies, finely chopped.

Jul, 2022

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.

Pin Print

hands-on time 30

Course Main Course

Cuisine Thai

Servings

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.

Marceline Reid-Jaques

2022-12-14

Karen Jones

2022-12-05

Wonderful, flavorful meals using readily available ingredients!

ann davis

2022-11-29

Jessica Brown

2022-05-22

The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Thai Gai Yang

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

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!

* 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.

Main Course

Thai

galangal, ginger, lemongrass, star anise

Category Archives: Spring

Feb, 2023

Venezuelan Pabellón Criollo

National Dish for any Occasion

Pabellón Criollo Spice Blend

Share

More South American Recipes

Short Recipes & Tips for Sides & Sauces

Guasacaca

Ingredients

Directions

Arepas

Fried Plantains

Venezuelan Pabellón Criollo

Ingredients 1x2x3x

Protein

Fresh Produce

Packaged Goods/Staples

Pabellón Criollo Culinary Spice Kit

Suggested Sides & Toppings

Instructions

Cook the meat

Fry & Finish the dish

Serve

Notes

Jan, 2023

Japanese Sushi Variations

There is so much more

Sushi Spice Blend

Share

Sushi Rice is Unique

More Asian Recipes

Japanese Onigiri

Japanese Chirashi

Japanese Sushi Variations

Ingredients 1x2x3x

Sushi Rice Ingredients

Sushi Culinary Spice Kit

Sushi Filling Selection

Suggested Sides & Accompaniments

Instructions

Sushi Rice

Onigiri - with finely chopped fillings

Chirashi - with thinly sliced fillings

Notes

Nov, 2022

Ingredients

Starter Dough

Dough

Filling

Instructions

Notes

Recommended Products

Enter the Culinary World

Ingredients

Starter Dough

Dough

Filling

Instructions

Notes

Recommended Products

Oct, 2022

Malaysian Char Kway Teow

Ingredients 1x2x3x

Protein

Fresh Produce

Packaged Goods/Staples

Culinary Spice Kit

Optional

Instructions

Prepare

Fry Vegetables

Stir-Fry All Ingredients

Add Sauce

Serve immediately.

Notes

Enter the Culinary World

Sep, 2022

Famous Shakshuka

The Magic of Za'atar

Venezuelan
Pabellón Criollo

Ingredients

Japanese
Sushi Variations

Ingredients

Ingredients

Ingredients

Ingredients