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31
Oct, 2021
Cambodian Samlar machu

Cambodian Samlar Machu

How to cook 34 authentic global recipes without tedious planning.
Cambodian Samlar machu

Cambodian Samlar Machu

SpiceBreeze
Samlar Machu is a popular Cambodian dish, both as a stew and a soup. The flavor base is the traditional Cambodian kroeung spice blend that includes lemongrass, galangal, and makrut lime leaves. The combination of tamarind, lime, and fish sauce creates a slightly sour-salty note. Adapt the recipe to your taste with chicken, fish, or tofu, and vegetables of your choice.
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hands-on time 30 minutes
Course Main Course
Cuisine Cambodian
Servings 3

Ingredients
  

Protein

  • 1 lbs chicken breast or thighs cut into 1/2-inch pieces (see notes)

Fresh Produce

  • 4 cups chopped vegetables Bok choy, mushrooms, eggplant, bamboo shoots, baby kale, and/ or bell peppers
  • 2 shallots finely chopped
  • 4 cloves garlic finely chopped or grated
  • 1 lime or lemon for juice

Packaged Goods/Staples

  • 2-4 cups chicken or vegetable broth
  • 2 tbsp soy sauce
  • oil
  • salt & pepper

Samlar Machu Culinary Spice Kit

  • Lemongrass, tamarind, galangal, turmeric, chili, makrut lime

Optional

  • fish sauce or anchovy paste to taste
  • fresh chili pepper thinly sliced

Suggested Sides

  • 3 cups steamed or boiled rice

Instructions
 

  • In a POT, heat 2 tbsp oil over medium heat.
  • Stir fry shallots until translucent.
  • Add garlic, chicken, and Samlar Machu spices. Stir for about 3 minutes.
  • Add 2 cups of broth, soy sauce, and salt and pepper to taste.
  • If you prefer a soup, add the remaining broth as well.
  • Optionally, add fresh chili, and fish sauce or anchovy paste.
  • Bring to a boil.
  • Turn heat to medium-low and cook for 10 minutes.
  • Add vegetables.
  • Continue to cook for about 10 minutes until all ingredients are tender.
  • Adjust seasoning to taste with lime juice and salt and pepper.
  • Serve soup and rice in separate bowls.
  • Enjoy!

Notes

Instead of chicken, add cubed firm tofu or fish fillets (e. g. snapper, cod, or tilapia, cut into 1-inch strips) together with the vegetables.

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1
Apr, 2021
Thailandese Pad See Ew

Thailandese Pad See Ew

How to cook 34 authentic global recipes without tedious planning.
Thailandese Pad See Ew

Thailandese Pad See Ew

SpiceBreeze
The Chinese-influenced Thai dish, Pad See Ew, translates to "fried [with] soy sauce." It is comparable to its sibling dish, Pad Thai, which uses thinner rice noodles. While Pad Thai is more sweet and savory, Pad See Ew has a deeper flavor and delicious texture from slightly charred noodles. The highlight of Pad See Ew is the crunchiness coming from the vegetables.
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Hands-on time 30 minutes
Course Main Course
Cuisine Thai
Servings 3

Ingredients
  

  • 8 oz chicken breast thighs, or tenders, thinly sliced
  • 12 oz bok choy leaves sliced, stems thinly sliced
  • 8 oz wide long noodles* al dente**
  • 2 cloves garlic chopped
  • 3 eggs
  • 4.5 tbsp soy sauce*** or tamari
  • 1 tbsp vinegar
  • 0.5 tbsp brown sugar
  • oil

Pad See Ew Culinary Spice Kit

  • Amchoor, lemongrass, garlic, chili, coriander, lemon peel, ginger, star anise, cilantro, onion, basil, cumin, white pepper, cinnamon, lemon oil  

Optional

  • limes for juice
  • fish sauce

Instructions
 

Step 1)

  • In a CUP, mix sugar and Pad See Ew spices.
  • Stir in 4 tbsp soy sauce and vinegar.

Step 2)

  • In a large PAN or WOK, heat 1 tbsp oil over high heat.
  • Fry chicken until brown.
  • Take it out. Mix with 1/2 tbsp soy sauce.

Step 3)

  • Reduce heat to medium. Add 1 tbsp oil.
  • Stir-fry garlic until fragrant (about 30 sec.).
  • Fry bok choy stems until soft. Take them out.

Step 4)

  • Fry noodles until they dry out.

Step 5)

  • Add the sauce and toss until all noodles are well coated.

Step 6)

  • Crack the eggs into the center of the PAN and break the yolk.
  • When the eggs are half-cooked, mix them with the noodles.

Step 7)

  • Increase heat to high.
  • Fry noodles until they start to burn a bit.

Step 8)

  • Add bok choy leaves.
  • Return the stems and chicken without any liquid.
  • Stir-fry until reheated and leaves are wilted.
  • Optionally, finish to taste with lime juice and fish sauce.
  • Enjoy!

Notes

* Try fresh rice noodles if you can find them.
** Cooked until still really firm to the bite.
*** Recommended: 1/3 dark soy sauce if available.
  • Substitute chicken with sirloin beef or pork (boneless chops or tenderloin), fry shortly in step 2.
  • Substitute bok choy with 8 oz of baby broccoli or Chinese broccoli for more crunchiness.

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Thailandese Pad See Ew

Thailandese Pad See Ew

The Chinese-influenced Thai dish, Pad See Ew, translates to “fried [with] soy sauce.” It is comparable to its sibling dish, Pad Thai, which uses thinner rice noodles. While Pad Thai is more sweet and savory, Pad See Ew has a deeper flavor and delicious texture from slightly charred noodles. The highlight of Pad See Ew is the crunchiness coming from the vegetables.

  • 8 oz chicken breast (thighs, or tenders, thinly sliced)
  • 12 oz bok choy (leaves sliced, stems thinly sliced)
  • 8 oz wide long noodles* (al dente**)
  • 2 cloves garlic (chopped)
  • 3 eggs
  • 4.5 tbsp soy sauce*** or tamari
  • 1 tbsp vinegar
  • 0.5 tbsp brown sugar
  • oil

Pad See Ew Culinary Spice Kit

  • Amchoor, lemongrass, garlic, chili, coriander, lemon peel, ginger, star anise, cilantro, onion, basil, cumin, white pepper, cinnamon, lemon oil  

Optional

  • limes for juice
  • fish sauce

Step 1)

  1. In a CUP, mix sugar and Pad See Ew spices.
  2. Stir in 4 tbsp soy sauce and vinegar.

Step 2)

  1. In a large PAN or WOK, heat 1 tbsp oil over high heat.
  2. Fry chicken until brown.
  3. Take it out. Mix with 1/2 tbsp soy sauce.

Step 3)

  1. Reduce heat to medium. Add 1 tbsp oil.
  2. Stir-fry garlic until fragrant (about 30 sec.).
  3. Fry bok choy stems until soft. Take them out.

Step 4)

  1. Fry noodles until they dry out.

Step 5)

  1. Add the sauce and toss until all noodles are well coated.

Step 6)

  1. Crack the eggs into the center of the PAN and break the yolk.

  2. When the eggs are half-cooked, mix them with the noodles.

Step 7)

  1. Increase heat to high.
  2. Fry noodles until they start to burn a bit.

Step 8)

  1. Add bok choy leaves.
  2. Return the stems and chicken without any liquid.
  3. Stir-fry until reheated and leaves are wilted.
  4. Optionally, finish to taste with lime juice and fish sauce.
  5. Enjoy!

* Try fresh rice noodles if you can find them.

** Cooked until still really firm to the bite.

*** Recommended: 1/3 dark soy sauce if available.

  • Substitute chicken with sirloin beef or pork (boneless chops or tenderloin), fry shortly in step 2.
  • Substitute bok choy with 8 oz of baby broccoli or Chinese broccoli for more crunchiness.
30
Dec, 2020
Goan Vindaloo

Goan Vindaloo

How to cook 34 authentic global recipes without tedious planning.
white poppy seeds

Whispers of Sweetness

Exploring White Poppy Seeds as a Culinary Thickener

White poppy seeds, derived from the opium poppy plant Papaver somniferum, are tiny, kidney-shaped seeds with a mild, nutty flavor. 

Unlike their darker counterparts, white poppy seeds lack the characteristic bitterness, making them a popular choice for culinary use in various cuisines worldwide. These seeds are often used as a thickening agent, flavoring agent, or garnish in dishes ranging from baked goods to savory dishes. 

Additionally, they are prized for their nutritional benefits, containing essential minerals such as calcium, magnesium, and phosphorus, along with healthy fats and dietary fiber. Whether incorporated into desserts, bread, or savory dishes, white poppy seeds add both texture and subtle flavor, enhancing the culinary experience.

garlic
ginger
vinegar
mustard
onion chopped and whole
Goan Vindaloo

Goan Vindaloo

SpiceBreeze
Vindaloo is a worldwide popular dish from Goa, India. Its origin is the Portuguese dish "carne de vinho e alhos" (meat cooked in wine vinegar and garlic). The sour-spicy dish came to Goa with Portuguese explorers in the 15th century and was adapted to the local taste and ingredients.
We recommend to try it with pork or lamb, though it takes a bit longer to cook. Vindaloo is usually very hot. Our spice blend has only a little kick, not hot at all. You can adjust the heat level to taste with fresh chilies.
Customer Review: "I ventured to make the Vindaloo Indian dish. Wow, it was really tasty. I chose to use chicken for my meat and just pretty much followed the directions and kicked the heat up to my liking with some Jalapeno peppers. I was surprised that the chicken breast chunks were still tender, I was afraid they might be rubbery but they weren't. Very savory taste. Yum!"
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Hands-on Time 30 minutes
Course Main Course
Cuisine Goan
Servings 3

Ingredients
  

Ingredients

  • 1 .25 lbs chicken thighs or breast cut into 1-inch pieces
  • 1 large onion halved and thinly sliced
  • 1/2 head garlic smashed or grated
  • 1 inch ginger grated
  • 1/4 cup vinegar wine or apple cider
  • 1 tbsp mustard
  • sugar brown recommended
  • oil
  • salt & pepper

Suggested Sides

  • Boiled potatoes, rice, or naan bread
  • Roasted cauliflower, cooked peas, or pickles

Optional

  • Fresh chilies to taste chopped

Culinary Spice Kit

  • Cumin, coriander, turmeric, white poppy seeds, cinnamon, cloves, Kashmiri chili

Instructions
 

Marinade

  • Season the meat with salt & pepper to taste.
  • In a BOWL, combine garlic, ginger, vinegar, mustard, chilies (optional), and Vindaloo spices.
  • Add the meat and mix until all meat is well coated with the marinade.
  • Cover and marinate in the fridge for 30 minutes to 24 hours.

Cook

  • In a POT, heat 2 tbsp of oil over medium heat. Fry the onions until they turn brown.
  • Add meat. Fry the meat for 5 minutes over high heat, stirring constantly.
  • Cover the POT. Cook for 10 minutes over medium heat. Stir frequently.
  • Add 1 tsp sugar and 1 cup of hot water. Mix well.
  • Cook for about 30 minutes over medium-low heat until the meat is falling apart. Stir occasionally.
  • Add more sugar and/ or vinegar to taste.
  • Serve with your preferred sides.
  • Enjoy!

Notes

  • Optionally, start with 1/8 cup vinegar for the marinade and add more vinegar to taste during the cooking.
  • Substitute the chicken with duck or with lamb or pork stew meat. Adjust the cooking time in the last step.
  • Substitute the chicken with garbanzo beans and/or cubed vegetables (for instance eggplant, cauliflower, and/or sweet potatoes).  

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19
Mar, 2020
Pesto homemade

Italian Pesto Genovese Homemade

How to cook 34 authentic global recipes without tedious planning.
Pesto homemade

Quick Homemade Pesto

SpiceBreeze
Are you a fan of fresh homemade pesto? The original recipe for Pesto Genovese from the region of Genoa in North Italy dates back to the 8th century. Want to try it? We made it a bit easier for you. It takes only a few minutes - Promise!
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Cuisine Italian
Servings 3

Ingredients
  

  • 2 oz fresh basil leaves
  • 1/2 cup olive oil good quality!
  • 1/2 cup grated parmesan or mixed with pecorino
  • 1 tbsp pine nuts
  • 2-3 cloves garlic optional
  • sea salt to taste

Instructions
 

  • Wash the basil leaves, pat dry, and place them in a container in the freezer for 1/2 hour.
  • Put the bowl and blades of the food processor in the fridge for 1/2 hour.
  • Blend all ingredients, except the basil, in the food processor until it becomes a smooth paste.
  • Add the basil and blend until the pesto consistency looks right to you.
  • Enjoy!

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