2023 Archives | SpiceBreeze

Dec, 2023

Ethiopian Fasolia

SpiceBreeze

Discover the enchanting flavors of Ethiopia through the aromatic wonder that is Fasolia. Picture a culinary mosaic where green beans and carrots unite, bathed in a fragrant blend of spices that beckons to the heart of East African tradition. As you indulge in the tender embrace of these stewed vegetables, allow the rich tapestry of Ethiopian cuisine to unfold on your palate. Fasolia is not just a dish; it's a sensory voyage, inviting you to savor the essence of vibrant markets and diverse landscapes, and relish in the cultural symphony that defines Ethiopian gastronomy.

hands-on time 30

Course Main Course

Cuisine Ethiopian

Servings

Ingredients

Fresh Produce

1 large (red) onion halved and thinly sliced
1 lb carrots cut into sticks ^{[1] [2]}
1 lb green beans trimmed and sliced ^[1]
1-2 fresh green chilies (optional)

Packaged Good/Staples

Culinary Spice Kit

Turmeric, garlic, ginger, onions, basil, ajwain, cardamom, fenugreek

Suggested Proteins

1 can garbanzo beans rinsed ^[3]
fried or grilled chicken thighs or breast small strips or bite-size pieces
grilled steak
beef or chicken stew

Suggested Sides

flat bread (Ethiopian injera ^[4] recommended)
boiled potatoes
tomato salad with onions with white vinegar-vegetable oil dressing

Instructions

Heat a large POT to medium-high heat.
Add onions and 1/2 tsp salt.
Cook over medium heat for 5-15 minutes, stirring frequently, until the onions have softened and turned slightly golden.
Add 1/4 cup of oil and fry onions for 5 minutes.
Add the carrots and Fasolia spices, cooking for 5 minutes, stirring frequently.
Add the green beans and garbanzo beans (optional). Cover the pot.
Continue cooking over low-medium heat for approximately 15-20 minutes until the beans and carrots are very tender, stirring occasionally.
Add salt to taste and optionally fresh green chilies.
Serve fasolia with your preferred protein and sides.

Notes

[1] Cut all vegetables into approximately 1.5-inch long sticks.

Alternative vegetables - Mix your own combination or go with one of these:

one of: green beans or green cabbage or collard greens
and one of: potatoes or carrots or beetroots
or two of: potatoes or carrots or beetroots

[2] Cut the thin part of the carrots into quarters and the thicker parts into pieces of similar thickness.

[3] Optionally, add garbanzo beans together with the green beans.

[4] From an Ethiopian store, if available, or try our shortcut recipe below.

Ethiopian Injera - Shortcut Version

Injera is best made with teff flour. This gluten-free grain is increasingly available in grocery stores with a wide product selection. Of course, Amazon has it too.

Authentic Ethiopian injera requires a long preparation time and many steps spread over several days. The baking requires a special pan dedicated only for injera and years of experience. Our shortcut recipe skips the long preparation and can be made on a regular pan. Though the spongy texture can't be reached, the use of teff flour creates an authentic flavor and is fun to eat.

Ingredients

3/4 cup teff flour
salt
baking soda
2 tbsp yogurt, plain

Instructions

Batter

In a BOWL, mix teff with a dash of salt and baking soda.

Add 3/4 cup of water and the yogurt.

Bake

Heat a dry PAN over medium heat.

Add 1/4 cup of the batter in the center of the PAN.

Tilt the PAN with a circular motion so that the batter coats the surface evenly.

Cover and cook until the batter is dried, about 2 to 5 minutes. Don't turn it.

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Nov, 2023

Taiwanese Popcorn Chicken

Discover the Mystique of Taiwanese Popcorn Chicken

Step into the vibrant streets of Taiwan, where the enticing aroma of sizzling spices and crispy delights fills the air. In this culinary journey, we present a tantalizing treasure: Taiwanese Popcorn Chicken. Imagine bite-sized, golden nuggets of succulent chicken, seasoned to perfection and encased in a flavorful, crispy exterior. This iconic street food sensation promises a symphony of tastes and textures that will transport your taste buds to the bustling night markets of Taiwan. Get ready to embark on a culinary adventure that combines bold flavors and irresistible crunch, bringing the essence of Taiwanese street food right to your plate.

Visual Ingredient List

Taiwanese Popcorn Chicken elevates the classic concept of chicken nuggets to new heights with its exceptionally crisp texture. Each bite offers a delightful crunch that sets it apart from conventional nuggets. The secret lies in the meticulous preparation, where bite-sized chicken pieces are expertly seasoned, coated, and fried to golden perfection. This culinary marvel brings a symphony of flavors and textures, making it a tantalizing experience that goes beyond the ordinary chicken nugget. Immerse yourself in the world of Taiwanese Popcorn Chicken, where crispiness meets culinary excellence.

Protein Options

Marinade Ingredients

Other Ingredients

* Breadcrumbs: grate dry or toasted bread slices, or use panko, coarse ground almonds, or coarse sweet potato starch.

Taiwanese Popcorn Chicken

SpiceBreeze

Embark on a sensory voyage through the bustling streets of Taiwan with Taiwanese Popcorn Chicken. Picture this: bite-sized gems of succulent chicken, enveloped in a golden, crunchy armor that crackles with every bite. Immerse yourself in the juicy tenderness of the seasoned meat, harmonized with the exotic notes of Chinese five-spice. This iconic street food revelation encapsulates the essence of Taiwan's vibrant night markets, offering a symphony of flavors that dance on your palate. Brace yourself for an extraordinary culinary adventure that elevates crispy indulgence to an art form, all from the comfort of your own plate.

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hands-on time 30

Course Main Course

Cuisine Taiwanese

Servings

Ingredients

Protein

1.5 lb chicken thighs or breast, cut into bite-size pieces ^[1]
1 egg white

Fresh Produce

1-2 cloves garlic, grated optional
1 bunch fresh basil (not washed!) ^[2]

Packaged Good/Staples

2 tbsp soy sauce or tamari ^[3]
2 tbsp potato or corn starch
1-2 cups breadcrumbs ^[4]

Culinary Spice Kit - In our shop here

1 pouch Cinnamon, fennel, ginger, orange peel, black pepper, cloves, Sichuan pepper, star anise

Suggested Sides

salad with lemon dressing cucumber, cabbage, or lettuce
steamed vegetables bok choy, asparagus, kale, or leek

Instructions

Marinade

In a CONTAINER, mix soy sauce, egg white, 2 tbsp starch, Popcorn Chicken spices, and garlic (optional).
Add chicken. Mix well. Cover.
Let it marinate in the fridge for 1 to 24 hours.

Breading

Coat chicken in breadcrumbs. Shake off excess breadcrumbs.
Spread them out in one layer on a large plate.
Let them sit for 15 minutes.

Frying

In a PAN, heat oil for deep frying until sizzling.
Fry chicken in several batches (don't crowd the pan) for a few minutes until they turn golden.
Scoop the chicken pieces out and transfer them to a plate with paper towels.

Fry Basil Leaves

Prepare: Have a lid and strainer ladle close by.
Add a handful of basil leaves to the hot oil. Cover immediately.
After 5-10 seconds, before the leaves start to burn, use the strainer ladle to quickly scoop out the leaves.
Transfer them to a plate with the chicken.

Serve

Serve chicken with your preferred sides.
Optional, sprinkle them with salt and black pepper or chilies.
Enjoy!

Video

Notes

[1] Alternatives: pork tenderloin, tofu, fish filet (cod or halibut).

[2] Italian or Thai (recommended) basil.

[3] See our blog for alternatives.

[4] Alternatives: panko, coarse ground almonds, coarse sweet potato starch.

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Nov, 2023

Canadian Tourtière

Canadian
Tourtière

Juicy Filling

Tourtière is a beloved tradition in Canadian culture. What distinguishes it is its juicy filling, achieved by not browning the ground meat and onions, but rather simmering them in a small amount of oil and water. The addition of cooked potatoes serves to bind the filling.

Variations

We recommend enhancing the flavor by incorporating additional vegetables. For example, celery and carrots can provide a delightful textural contrast. If you’d like to put a twist on this classic dish, consider to substitute the potatoes with sweet potatoes or parsnips, both of which introduce a touch of sweetness to the mix.

Spice Blend

Traditional spices can vary significantly, often centered around the flavors of black pepper and cinnamon, enhanced by the inclusion of nutmeg, cloves, and an assortment of herbs. Our blend includes:

Cinnamon, allspice, nutmeg, black pepper, cloves, marjoram, thyme

Canadian Tourtière

SpiceBreeze

Tourtière is a traditional Canadian meat pie, highly popular in Quebec and often relished during the holiday season, particularly on Christmas Eve. This dish boasts numerous regional variations, and many families have their closely guarded secret recipes. You can savor its simple instructions with our customized spice blend and explore a multitude of variation in this online recipe.

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hands-on time 30

Course Main Course

Cuisine Canadian

Servings

Ingredients

Protein

1 lb ground meat [1]

Fresh Produce

1 russet potato (about 1/2 lb), quartered^[2]
1 medium onion finely chopped
1 stalk celery (optional) ^[3] finely chopped
2-4 tbsp fresh parsley (optional) chopped

Packaged Goods/Staples

2 tbsp oil or lard
Salt & pepper
2 sheets pastry dough (from frozen) [4]

Tourtière Culinary Spice Kit

Cinnamon, allspice, nutmeg, black pepper, cloves, marjoram, thyme

Suggested Sides

Fruit chutney [5] or ketchup
Cooked or roasted vegetables (zucchini, Brussels sprouts, cole, or root vegetables) or mashed peas
Salad: corn, mixed beans, or beetroot

Instructions

Potatoes

Boil the potatoes, drain well, and mash them ^[2].

Filling

In a large PAN, heat 2 tbsp oil over low to medium heat.
Add onions and optional celery ^[3].
Cook until soft but not brown.
Add meat and Tourtière spices. Season with salt & pepper to taste.
Stir to crumble the meat as it cooks.
Add 1/8 cup of water ^[6] to prevent the meat from browning.
Cover and reduce the heat to low.
Cook about 10 minutes until the meat is done. Stir occasionally and add a bit of water if necessary.
The filling should be moist but not watery.
Then, add the potatoes and optionally, parsley. Mix well.

Assembly

Line a 9-inch greased PIE DISH with one pastry sheet.
Spread the filling on top.
Place the other pastry sheet over the filling, and seal and crimp the edges of the pie.
Cut a few slits in the top crust to allow the steam to escape.
Cover the edges with small strips of ALUMINUM FOIL to prevent it from burning.

Bake

Preheat the OVEN to 450°F. Bake for 10 minutes.
Reduce temperature to 350ºF.
Bake for 45 to 60 minutes, or until the crust turns golden.

Serve

Let the pie cool for 10 minutes before slicing and serving.
Serve it with your preferred sides.
Enjoy!

Notes

[1] Beef, or pork, or veal, or mixed.

Vegetarian: 1 cup cooked black lentils and 8 oz chopped mushrooms.

[2] Optionally:

Peel the potatoes.
Cut the potatoes into bite-sized cubes and skip the mashing.

[3] Recommended, but optionally: add the celery, 2 cloves garlic (chopped), and/or 1 cup of other small cut vegetables.

[4] Thaw it according to package instructions.

[5] Recipe here.

[6] Variation: Substitute with dark beer or dry white wine.

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Canadian Tourtière

SpiceBreeze

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hands-on time 30

Course Main Course

Cuisine Canadian

Servings

Ingredients

Protein

1 lb ground meat [1]

Fresh Produce

1 russet potato (about 1/2 lb), quartered^[2]
1 medium onion finely chopped
1 stalk celery (optional) ^[3] finely chopped
2-4 tbsp fresh parsley (optional) chopped

Packaged Goods/Staples

2 tbsp oil or lard
Salt & pepper
2 sheets pastry dough (from frozen) [4]

Tourtière Culinary Spice Kit

Cinnamon, allspice, nutmeg, black pepper, cloves, marjoram, thyme

Suggested Sides

Fruit chutney [5] or ketchup
Cooked or roasted vegetables (zucchini, Brussels sprouts, cole, or root vegetables) or mashed peas
Salad: corn, mixed beans, or beetroot

Instructions

Potatoes

Boil the potatoes, drain well, and mash them ^[2].

Filling

In a large PAN, heat 2 tbsp oil over low to medium heat.
Add onions and optional celery ^[3].
Cook until soft but not brown.
Add meat and Tourtière spices. Season with salt & pepper to taste.
Stir to crumble the meat as it cooks.
Add 1/8 cup of water ^[6] to prevent the meat from browning.
Cover and reduce the heat to low.
Cook about 10 minutes until the meat is done. Stir occasionally and add a bit of water if necessary.
The filling should be moist but not watery.
Then, add the potatoes and optionally, parsley. Mix well.

Assembly

Line a 9-inch greased PIE DISH with one pastry sheet.
Spread the filling on top.
Place the other pastry sheet over the filling, and seal and crimp the edges of the pie.
Cut a few slits in the top crust to allow the steam to escape.
Cover the edges with small strips of ALUMINUM FOIL to prevent it from burning.

Bake

Preheat the OVEN to 450°F. Bake for 10 minutes.
Reduce temperature to 350ºF.
Bake for 45 to 60 minutes, or until the crust turns golden.

Serve

Let the pie cool for 10 minutes before slicing and serving.
Serve it with your preferred sides.
Enjoy!

Notes

[1] Beef, or pork, or veal, or mixed.

Vegetarian: 1 cup cooked black lentils and 8 oz chopped mushrooms.

[2] Optionally:

Peel the potatoes.
Cut the potatoes into bite-sized cubes and skip the mashing.

[3] Recommended, but optionally: add the celery, 2 cloves garlic (chopped), and/or 1 cup of other small cut vegetables.

[4] Thaw it according to package instructions.

[5] Recipe here.

[6] Variation: Substitute with dark beer or dry white wine.

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Sep, 2023

Persian Khoresh Bademjan

SpiceBreeze

Khoresh Bademjan, a cherished Persian delicacy, showcases the culinary artistry of Iran. This flavorful stew features tender eggplant and succulent cuts of meat, bathed in a tomato-based sauce enriched with a Persian spice blend. It embodies the complex and enticing flavors that define Persian cuisine, making it a beloved and sought-after dish among enthusiasts of Persian gastronomy.

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hands-on time 30

Course Main Course

Cuisine Persian

Servings

Ingredients

Protein

1 lb lamb or beef stew cubes [1]

Fresh Produce

2 large eggplants sliced [2]
1 large onion finely chopped
2 cloves garlic finely chopped

Packaged Food/Staples

2 tbsp tomato paste
2 cups broth
oil
salt & pepper

Khoresh Bademjan Culinary Spice Kit

1 pouch Omani limes, cinnamon, coriander, cumin, cardamom, nutmeg, rose powder

Optional Garnish

onions fried or caramelized
fresh herbs cilantro, parsley, or min

Suggested Sides

rice basmati recommended
bread
couscous
quinoa

Instructions

Prepare Eggplants

Place eggplant slices in a colander, sprinkle with salt.
Let them sit for 30 minutes. Rinse and pat them dry.
In a large PAN, heat 2 tbsp oil over medium heat.
Fry eggplants until they turn golden.
Drain them on paper towels.

Stew

In a POT, heat 2 tbsp oil over medium heat.
Fry onions until translucent.
Add meat and salt to taste. Fry meat on all sides.
Add garlic, tomato paste, and Khoresh Bademjan spices. Mix well.
Add broth and salt & pepper to taste. Mix well. Cover. Bring to a boil.
Reduce heat to medium-low. Cook 30 minutes, or longer until the meat is almost tender.
Place the eggplant slices on top of the stew and slightly push them in.
Continue to cook for 30 minutes until eggplants and meat are tender.

Serve

Serve Khoresh Bademjan hot, with your preferred garnish, and traditionally with steamed rice, or with your preferred side.
Enjoy!

Notes

[1] Substitute meat with 1 lb boneless chicken, cut into 1 inch cubes.

Vegetarian: Substitute meat with 2-3 cups cooked yellow split peas.

[2] Optionally, peel them first, or substitute them with zucchini.

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Sep, 2023

Mexican Chiles en Nogada

Mexican
Chiles en Nogada

Stuffed Peppers in Nut Cream Sauce

Chiles en nogada, a beloved Mexican masterpiece, boasts a symphony of flavors within its two distinct elements.

Peppers stuffed with Mexican picadillo
Creamy nogada nut sauce.

Chiles en Nogada Spice Blend

Cinnamon, nutmeg, oregano, black pepper, cloves, thyme, chili

Part 1: Peppers Stuffed with Picadillo

The core of this dish lies in the delectable and easily prepared stuffed peppers. You can opt for traditional poblano peppers, or for added convenience, use green bell peppers as your canvas. These peppers are swiftly filled with a savory mixture of ground meat, gently simmered in a rich blend of tomato puree and fragrant broth. To elevate it to the level of a Mexican picadillo, introduce a delightful combination of stone fruits, with the option to include plantains for a touch of sweetness, and add another layer of complexity by incorporating golden raisins and a different dried fruit, such as succulent pineapple or fragrant apricot.

Apple, pear, and peach, one each is recommended, but just apples are fine too.

Plantain is optional, if you want to make it as authentic as possible.

Raisin is an important part, but you are free to skip them, or substitute with other dried fruits.

It’s best if this second dried fruit is a bit sour, for instance, lemon or pineapple.

Part 2: Nogada - Creamy Nut Sauce

The second element of this culinary masterpiece is the luscious nogada sauce. Walnuts, simply blended with cream cheese and milk, create a velvety symphony of texture and flavor that is generously drizzled over the deliciously stuffed peppers. To add a regal touch, we recommend the traditional garnish of vibrant pomegranate seeds and finely chopped parsley, bringing a burst of color and freshness to this exquisite creation.

Mexican Chiles en Nogada

SpiceBreeze

The dish's colors - green peppers and parsley, white nogada sauce, and red pomegranate seeds - echo the Mexican flag, making it not just a feast for the palate, but also a visual delight. This exquisite fusion of sweet and savory, history and tradition, makes Chiles en Nogada a cherished symbol of Mexican gastronomy, particularly enjoyed during the country's patriotic festivities.

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hands-on time 30

Course Main Course

Cuisine Mexican

Servings

Ingredients

Peppers & Assemble & Serve

3 large green bell peppers [1]
oil
salt & pepper
1-2 cups pomegranate seeds (optional) *
1 cup chopped parsley (optional) *
3 cups cooked rice or quinoa (as a side)

Nogada

4.5 oz walnuts [2] soak for 15 minutes
1/2 cup (goat) cream cheese [3]
1/2-1 cup (any) milk [4]

Picadillo

1 lb ground meat ^[5]
3 apples ^[6] cored and diced
1 cup tomato puree
1-2 cups (any) broth
3 oz raisins ^[7]

Chiles en Nogada Culinary Spice Kit

1 pouch cinnamon, nutmeg, oregano, black pepper, cloves, thyme, chili

Instructions

Peppers

On a lined BAKING SHEET, bake peppers at 450°F 10-15 minutes, turning every 5 minutes until the peel loosens on all sides.
Let them cool. Peel them.
Cut them lengthwise into halves. Remove stem & seeds.

Nogada

In a BLENDER, blend nuts, cheese, and 1/2 cup of milk.
Add a little milk until the sauce is pourable but not running.

Picadillo

In a large PAN, heat 2 tbsp oil over medium heat.
Stir-fry meat until browned.
Add Chiles en Nogada spices, tomato puree, 1 cup broth, and fresh fruits. Mix well.
Cover. Cook over medium-low heat until apples are almost tender.
Add raisins. Season with salt & pepper to taste.
Continue to cook 20 minutes. Check every 5 minutes. Add broth if necessary.

Assemble & Serve

Place the pepper halves on PLATES and fill with picadillo.
Pour nogada sauce on top.
Optionally, sprinkle with pomegranate seeds and parsley.
Serve with a side of rice or quinoa.
Enjoy!

Notes

[1] For an authentic version, substitute with 6 poblano peppers.

[2] For an authentic version, peel walnuts after they soaked, and place the peeled nuts into a cup of milk until you are ready to use them.

Alternative: cashews, almonds, or hazelnuts.

[3] For an authentic version, use goat cream cheese.

[4] They are many variations to substitute cream cheese and milk, for instance, with Mexican cream, or with the addition of a bit sour cream. Optionally, add 1/4 cup of dry sherry or white wine.

[5] beef & pork or any other, or 1/2 lb shredded cooked meat

Vegetarian alternative: 1 can black beans

[6] For an authentic version, use 1 apple, 1 pear, 1 peach, and 1/2 ripe plantain.

[7] Recommended to substitute half of the raisins with pineapple bits, lemon bits, or chopped apricot

* Recommended for an authentic version.

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Mexican Chiles en Nogada

SpiceBreeze

Pin Print

hands-on time 30

Course Main Course

Cuisine Mexican

Servings

Ingredients

Peppers & Assemble & Serve

3 large green bell peppers [1]
oil
salt & pepper
1-2 cups pomegranate seeds (optional) *
1 cup chopped parsley (optional) *
3 cups cooked rice or quinoa (as a side)

Nogada

4.5 oz walnuts [2] soak for 15 minutes
1/2 cup (goat) cream cheese [3]
1/2-1 cup (any) milk [4]

Picadillo

1 lb ground meat ^[5]
3 apples ^[6] cored and diced
1 cup tomato puree
1-2 cups (any) broth
3 oz raisins ^[7]

Chiles en Nogada Culinary Spice Kit

1 pouch cinnamon, nutmeg, oregano, black pepper, cloves, thyme, chili

Instructions

Peppers

On a lined BAKING SHEET, bake peppers at 450°F 10-15 minutes, turning every 5 minutes until the peel loosens on all sides.
Let them cool. Peel them.
Cut them lengthwise into halves. Remove stem & seeds.

Nogada

In a BLENDER, blend nuts, cheese, and 1/2 cup of milk.
Add a little milk until the sauce is pourable but not running.

Picadillo

In a large PAN, heat 2 tbsp oil over medium heat.
Stir-fry meat until browned.
Add Chiles en Nogada spices, tomato puree, 1 cup broth, and fresh fruits. Mix well.
Cover. Cook over medium-low heat until apples are almost tender.
Add raisins. Season with salt & pepper to taste.
Continue to cook 20 minutes. Check every 5 minutes. Add broth if necessary.

Assemble & Serve

Place the pepper halves on PLATES and fill with picadillo.
Pour nogada sauce on top.
Optionally, sprinkle with pomegranate seeds and parsley.
Serve with a side of rice or quinoa.
Enjoy!

Notes

[1] For an authentic version, substitute with 6 poblano peppers.

[2] For an authentic version, peel walnuts after they soaked, and place the peeled nuts into a cup of milk until you are ready to use them.

Alternative: cashews, almonds, or hazelnuts.

[3] For an authentic version, use goat cream cheese.

[4] They are many variations to substitute cream cheese and milk, for instance, with Mexican cream, or with the addition of a bit sour cream. Optionally, add 1/4 cup of dry sherry or white wine.

[5] beef & pork or any other, or 1/2 lb shredded cooked meat

Vegetarian alternative: 1 can black beans

[6] For an authentic version, use 1 apple, 1 pear, 1 peach, and 1/2 ripe plantain.

[7] Recommended to substitute half of the raisins with pineapple bits, lemon bits, or chopped apricot

* Recommended for an authentic version.

Enter the Culinary World

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Sep, 2023

Singaporean Mee Rebus

How Mee Rebus Sauce Elevates Your Everyday Dinner

What sets the Asian noodle dish Mee Rebus apart is its unique sauce, which diverges from the typical tomato-based approach and instead relies on the wholesome goodness of sweet potatoes. In its essence, picture a savory broth artfully thickened by the richness of sweet potatoes and complemented with the nutty undertones of peanut flour. This forms the fundamental essence of Mee Rebus sauce—a delectable concoction in its own right, even before you introduce the exotic Asian spice blend. Customizing the flavor is a breeze; simply add lemon juice, salt, and sugar to suit your palate.

Whether you decide to venture into the world of Mee Rebus or not, this recipe can serve as a wellspring of inspiration to infuse fresh creativity into your dinner repertoire. It offers the flexibility to tailor the nut flour component to align with your dietary preferences. Here are some culinary possibilities to explore:

For those accustomed to using tomato sauce in their dishes, consider making the flavorful switch to Mee Rebus sauce. It pairs wonderfully with pizza, infuses meatballs with a unique twist, or adds a tantalizing touch to ground meat for a luscious Bolognese pasta.

Elevate the simplicity of various vegetable-based dishes by drizzling them with the Mee Rebus sauce. Whether it’s steamed mixed vegetables, creamy mashed cauliflower, or earthy roasted root vegetables, this sauce can transform them into culinary delights.

Diversify your options for beef roast accompaniments by introducing the Mee Rebus sauce as an additional gravy choice. Its robust flavors can harmonize beautifully with the rich meatiness of a roast.

Expand your taste experience by pouring the Mee Rebus sauce over fried chicken breast. It will infuse the dish with a delightful fusion of textures and flavors, offering a refreshing departure from the familiar.

Singaporean Mee Rebus - The Breeze Way

SpiceBreeze

This recipe is a simplified. Find an authentic version below.

Mee Rebus is a delectable Southeast Asian noodle dish renowned for its rich and aromatic gravy. It's featuring egg noodles smothered in a thick, sweet potato sauce and elevated by a medley of herbs, spices, and fresh garnishes. This dish is often served with boiled eggs, bean sprouts, and fresh chilies.

Pin Print

hands-on time 30

Course Main Course

Cuisine Malaysian, Singapore

Servings

Ingredients

Protein

1.5 cups cooked beef, pork, or poultry [1]

Fresh Produce

1 medium sweet potato roughly sliced
1 medium onion finely chopped
2 cloves garlic finely chopped
1 medium tomato finely chopped

Packaged Goods/Staples

2 tbsp soy sauce alternatives
1/4 cup nut flour from peanuts, almonds, cashews, or macadamia nuts.
1 lb long thin egg noodles for instance, spaghetti, or any noodles that you like the most
oil
salt & pepper

Mee Rebus Culinary Spice Kit

1 pouch Galangal, ginger, lemongrass, coriander, cumin, yellow mustard, fenugreek, lemon balm, turmeric, cardamom, cinnamon, cloves, lemon peel, chili

Optional

fresh or dried soaked chilies to taste

Suggested Toppings

Hard boiled eggs
Cooked vegetables [2]
Baked tofu
Fried tempeh
Fried or grilled scampi
Fresh mung bean sprouts
Herbs fresh or dried

Instructions

Puree

Cook or steam sweet potato with a pinch of salt.
In a BLENDER, blend it with 2 cups of broth.

Sauce - Step 1

In a POT, heat 2 tbsp oil over medium heat.
Fry onions until fragrant.
Add garlic and Mee Rebus spices. Stir for 30 seconds.
Add tomato and soy sauce. Mix well.
Fry over medium-low heat for 15 minutes or until the oil breaks up. Stir occasionally.

Sauce - Step 2

Optionally, add meat or lentils. Mix well.

Sauce - Step 3

Add sweet potato puree and nut flour. Mix well.
Cover. Bring to a boil.
Cook over medium-low heat until the sauce thickens.
Adjust the seasoning with salt or soy sauce, and sugar, to your taste.

Serve

Pour sauce over noodles.
Add your preferred toppings.
Enjoy!

Notes

[1] The cooked meat should be shredded or cut into bite-size cubes.

Vegetarian substitute: 1 can lentils (14 oz), rinsed.

[2] Bok choy, green beans, onions, spinach, bell pepper, cabbage

Singaporean Mee Rebus

SpiceBreeze

This recipe is an authentic version. Find the simplified 'The Breeze Way' version above.

Pin Print

hands-on time 30

Course Main Course

Cuisine Malaysian, Singapore

Servings

Ingredients

Protein

1.5 cups cooked beef, pork, or poultry [1]

Fresh Produce

1 medium sweet potato roughly sliced
1 medium onion finely chopped
2 cloves garlic finely chopped
1 medium tomato finely chopped
fresh or dried soaked chilies to taste

Packaged Goods/Staples

1 tbsp fermented soy bean paste
1/8 cup dried shrimp
1/4 cup ground peanuts Substitutes [2]
1 lb long thin egg noodles Asian yellow noodles recommended
oil
salt & pepper

Mee Rebus Culinary Spice Kit

1 pouch Galangal, ginger, lemongrass, coriander, cumin, yellow mustard, fenugreek, lemon balm, turmeric, cardamom, cinnamon, cloves, lemon peel, chili

Suggested Toppings

Hard boiled eggs
Cooked vegetables [3]
Baked tofu
Fried tempeh
Fried or grilled scampi
Fresh mung bean sprouts
Herbs fresh or dried

Instructions

Puree

Cook or steam sweet potato with a pinch of salt.
In a BLENDER, blend it with 2 cups of broth.

Sauce - Prepare

In a BLENDER, add onions, garlic, soy bean paste and/or dried shrimp, Mee Rebus spices, 2 tbsp of water, and chilies to taste.
Blend into a puree. Add a bit of water if necessary.

Sauce - Step 1

In a POT, heat 2 tbsp oil over medium heat.
Fry puree from the blender over medium-low heat for 15 minutes or until the oil breaks up. Stir occasionally.

Sauce - Step 2

Optionally, add meat or lentils. Mix well.

Sauce - Step 3

Add sweet potato puree and ground peanuts. Mix well.
Cover. Bring to a boil.
Cook over medium-low heat until the sauce thickens.
Adjust the seasoning with salt and sugar, to your taste.

Serve

Pour sauce over egg noodles.
Add your preferred toppings.
Enjoy!

Notes

[1] The cooked meat should be shredded or cut into bite-size cubes.

Vegetarian substitute: 1 can lentils (14 oz), rinsed.

[2] Good substitutes are almonds, cashews, or macadamia nuts.

[3] Bok choy, green beans, onions, spinach, bell pepper, cabbage

Enter the Culinary World

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Tag Archives: 2023

Dec, 2023

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