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3
Feb, 2021
German Currywurst

German Currywurst

Berlin Currywurst
German Currywurst with extra curry powder

A Dish With Its Own Museum

The Currywurst might be the only street food worldwide that is honored with a dedicated museum, the Currywurst Museum in Berlin.

The original dish from the Fifties is a short sausage, sliced and served with a secret curry sauce and bread.

From Street Food to a Complete Meal

Northern Germany serves a complete meal with a long sausage, French fries, and sour cabbage salad.

  • Substitute cabbage salad with a quick sour sliced cucumber salad or with your favorite potato salad.
  • Substitute French fries with baked potato wedges and/or baked root vegetables.
Variations
  • Add mayonnaise as an additional sauce.
  • Use any kind of sausage that you prefer, e.g. hot dog or vegan.
The Currywurst Culinary Spice Kit includes the following spices:

Ginger, chili, yellow mustard, paprika, turmeric, asafoetida, cardamom, fenugreek, cinnamon, cloves, cumin, white pepper and coriander

Discover New Flavors Every Month
Currywurst
German Currywurst with cabbage salad
3
Jan, 2021
Hungarian Gulyás

Hungarian Gulyás Meat Soup

How to cook 34 authentic global recipes without tedious planning.
Hungarian Gulyás soup in bread bowl

Hungarian Gulyás Meat Soup

SpiceBreeze
Dig in a bread bowl filled with this hearty soup and savor the taste of freshly ground Hungarian paprika. Gulyás or Goulash is Hungary's national dish. It was invented by Hungarian cattlemen and became their favorite dish. Originally, it was a soup, not a stew. We kept this intention along with the typical ingredients.
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Cuisine Hungarian
Servings 3

Ingredients
  

Shopping list

  • 1 lb beef stew meat (*)
  • 1 lb potatoes cut in bite size pieces
  • 1-2 red or green bell pepper cut in 1 inch pieces
  • 1 can tomato/es whole or chopped (8 oz)
  • 24 oz beef or vegetable broth

Optional for serving

  • 3-4 small round bread

You might have

  • 2 onions chopped
  • oil
  • salt & pepper

Culinary Spice Kit

  • Hungarian paprika, marjoram, black pepper, bay leaves

Instructions
 

Gulyás

  • In a large POT, heat 2 tbsp oil over high heat.
  • Season meat with salt and pepper.
  • Fry meat until all sides turn slightly brown.
  • Stir in Gulyás Spices and fry some seconds without burning the spices.
  • Add onions, tomatoes, broth, and salt & pepper to taste.
  • Cover the POT. Bring to boil. Turn heat to low-medium and cook for 1 hour and 15 minutes.
  • Make sure that the soup is cooking slowly but doesn't stop to cook.
  • Add potatoes and bell peppers. Cook 15-20 minutes until the potatoes are just cooked.

Optional serving

  • Cut off the top of each bread.
  • Scoop most of the inside out.
  • Fill with Gulyás. Serve immediately.
  • Enjoy!

Notes

(*) Recipe for Hungarian Gulyás with sausages.
Recipe for Hungarian pancakes: Hortobágyi Palacsinta 

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3
Dec, 2020
Sichuan Hotpot

Chinese Sichuan Hotpot

How to cook 34 authentic global recipes without tedious planning.
Sichuan Hotpot

Chinese Sichuan Hotpot

SpiceBreeze
Warming hotpot is one of the most popular dishes of the Chinese province Sichuan (aka Szechuan). The Sichuanese love to get together with family and friends spending hours sitting around the simmering pot, eating, and chatting.
Asian groceries offer hotpot bases with ingredients like monosodium glutamate and artificial flavors. The mild SpiceBreeze hotpot seasoning uses only pure and freshly ground spices.
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Hands-on Time 30 minutes
Course Main Course
Cuisine Chinese
Servings 3

Ingredients
  

  • 2 quarts bone broth homemade or good quality store-bought
  • 1 can tomato paste 6 oz
  • 2 small onions finely chopped
  • 4 cloves garlic grated or pressed
  • 1 inch ginger sliced
  • 1-2 tbsp sugar or honey, or syrup
  • salt
  • vegetable oil
  • 4 strainer cups or slotted spoons

Hotpot Culinary Spice Kit

  • Fennel, star anise, cloves, cinnamon, black peppercorn, Sichuan peppercorn (not recommended during pregnancy)

Suggested Dipping Ingredients

  • ▪ thinly sliced meat of your liking
  • ▪ large shrimp, sliced fish filet, or squid
  • ▪ a variety of mushrooms, bok choy, savoy or napa cabbage, (sweet) potatoes, mung bean sprouts, cauliflower and broccoli florets

Suggested Sides

  • ▪ cilantro, green onions, watercress, radish
  • ▪ dipping sauces (see notes)

Instructions
 

  • In a medium POT, heat 1/4 cup of oil.
  • Fry onions over medium-low heat until translucent.
  • Add garlic and ginger.
  • Fry for 1-2 minutes until fragrant.
  • Add tomato paste, 1 tbsp sugar, and Hotpot spices.
  • Stir-fry for 5 minutes.
  • Add broth, and salt and sugar to taste.
  • Mix well. Bring to a boil. Turn off.

Serve

  • Place POT on a small stove in the center of the dining table. Keep the soup gently boiling.
  • Place your choice of dipping ingredients, dipping sauces, and sides on separate plates around it.
  • Enjoy!

Notes

Variations
  • Add chili peppers to taste to half of or all of the pot.
  • Substitute tomato paste with 1 cup of beer.
Alternative Dishes
Use the Hotpot spices for one of these recipes:
▪ Sichuan beef (Use all of the Hotpot spices per recipe.)
▪ Dublin spice bag (Use all of the Hotpot spices per recipe and add chili powder to taste.)
▪ Taiwanese ló͘-bah-png (Use about 1 tbsp of the Hotpot spices per recipe.)
Basic Dipping Sauces
  • Mix 1 tbsp each of soy sauce or tamari, rice or apple cider vinegar, and water. Optionally, add to taste green onions, cilantro, ginger, garlic, chilis (all finely chopped), or make several sauces with different combinations.
  • Mix 1/2 cup each of tahini, soy sauce or tamari, and rice or apple cider vinegar. Add 1-2 cups of water to taste. Optionally, add sugar, mustard, and/or sesame seeds to taste.
  • Mix 1/4 cup each of minced garlic, lemon juice, and vegetable oil. Add salt to taste.

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2
Dec, 2020
Japanese Shichimi Shrimp

Japanese Shichimi Shrimp

How to cook 34 authentic global recipes without tedious planning.
Japanese Shichimi Shrimp

Japanese Shichimi Shrimp

SpiceBreeze
Shichimi Togarashi is as beloved in Japan as salt and pepper are in the US. This vibrant spice blend, often mixed with seaweed and salt, can pack a punch with its heat. It pairs beautifully with grilled meats, vegetables, salads, and rice, adding a bold kick to any dish.
Our shrimp recipe offers versatile options, including chicken or vegetarian proteins.
You can also use Shichimi Togarashi as a zesty tabletop condiment—just sprinkle it on right before serving to enjoy its freshest, most vibrant flavor.
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hands-on time 30 minutes
Course Main Course
Cuisine Japanese
Servings 3

Equipment

Ingredients
  

Protein

  • 1.25 lb raw shrimp peeled and deveined

Fresh Produce

  • 2 cloves garlic chopped
  • 1 cup chives finely chopped
  • 1 lettuce of your choice
  • 2 cups grated daikon or cucumber
  • 2-3 lemons for juice

Packaged Goods/Staples

  • vegetable oil
  • salt & pepper

Shichimi Shrimp Culinary Spice Kit

  • pouch [1] Orange peel, white and black sesame seeds, chili pepper, poppy seeds, paprika, seaweed, ginger
  • pouch [2] Sichuan pepper not recommended during pregnancy

Suggested Sides

  • jasmine rice

Instructions
 

Spice Blend

  • In a CUP, mix your individual Shichimi Togarashi blend:
  • Pour in all Shichimi [1] spices.
  • Add Shichimi [2] spices to taste.

Marinade

  • In a BOWL, mix garlic, chives, your Shichimi Togarashi blend, salt to taste, and 1/2 cup of oil.
  • Add shrimp and mix well. Cover.
  • Let it marinate in the fridge for 2 hours.

Fry

  • Heat a PAN to medium-high.
  • Add the shrimp.
  • Fry for 2-4 minutes, depending on the size of the shrimp, stirring occasionally.

Salad

  • Distribute lettuce on plates.
  • Place grated daikon or cucumber on top.
  • Sprinkle with lemon juice and salt to taste.
  • Serve shrimp on top of the salad and the rice in small bowls.
  • Enjoy!

Notes

  • Substitute shrimp with fish, squid, chicken, tofu, or tempeh, cut into thin strips.
  • Substitute daikon with turnips or carrots.
  • Substitute rice with quinoa or fresh bread.

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2
Nov, 2020
Malaysian Laksa Lemak

Malaysian Laksa Lemak

How to cook 34 authentic global recipes without tedious planning.
Malaysian Laksa Lemak

Malaysian Laksa Lemak

SpiceBreeze
Coconut milk lends a touch of sweetness to the iconic Malaysian Laksa, perfectly balancing its bold sour, salty, and spicy flavors. In this adapted recipe, shrimp paste and fish sauce are replaced with easier-to-find anchovy paste and tamari or soy sauce. For a fish-free variation of this aromatic soup, simply omit the anchovy paste and swap the shrimp for chicken or tofu.
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Hands-on Time 30 minutes
Course Main Course
Cuisine Malaysian
Servings 3

Ingredients
  

  • 1 lb fresh shrimp
  • 2 cups mung bean sprouts
  • 1/4 cup macadamia nuts
  • 1 cup coconut milk
  • 3 cups vegetable broth
  • 4 oz rice noodles
  • 1 cup shallots sliced
  • 1 inch ginger chopped
  • 2 cloves garlic chopped
  • 1-2 lime or lemon for juice
  • tamari or soy sauce
  • oil
  • salt & pepper

Laksa Culinary Spice Kit

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

Optional

  • anchovy paste or fish sauce
  • fresh cilantro or mint leaves
  • fresh chilies sliced

Instructions
 

Spice Paste

  • In a BLENDER or small FOOD PROCESSOR, add ginger, garlic, shallots, nuts, Laksa spices, 2 tbsp tamari, and 1 tsp oil.
  • Blend until it becomes a smooth paste.
  • Add a bit of coconut milk if necessary.

Cook

  • Prepare noodles according to package instructions.
  • In a POT, heat 2 tbsp oil. Fry the spice paste for 2 minutes over medium-low heat, stirring constantly.
  • Add broth, coconut milk, bean sprouts, and shrimp.
  • Bring to a boil. Cook 5 minutes.
  • Add chilies to taste (opt.) and 1/4 cup lime juice or more to taste.
  • Adjust saltiness to taste with tamari or soy sauce, and/or anchovy paste or fish sauce.

Serve

  • To serve, fill noodles in individual bowls and add the soup.
  • Optionally, garnish with chopped cilantro or mint leaves.
  • Enjoy!

Notes

  • Substitute shrimp with small cubes of chicken, white fish, or tofu, or mix them.
  • Substitute bean sprouts with bamboo shoots or finely sliced cabbage.
  • Substitute macadamia nuts with peanuts or almonds.
  • Substitute noodles with cooked rice.
 

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1
Nov, 2020
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

Discover New Flavors Every Month
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.
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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.

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