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Creole Green Papaya Chutney

Creole Green Papaya Chutney

SpiceBreeze
When referring to green papaya the immature fruit is meant. Its flesh has less flavor than in the ripened state but is loved for the crunch.
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Cuisine Creole
Servings 0

Ingredients
  

  • 1 green Papaya
  • 1 red onion finely sliced
  • 2 cloves garlic
  • 2 limes for juice
  • olive oil
  • salt & pepper

Optional

  • fresh red chilies halved and finely sliced

Instructions
 

  • In a BOWL, finely grate the papaya into thin strips.
  • Sprinkle the papaya with salt to taste.
  • Cover and let rest for 15 minutes.
  • Squeeze the papaya until all its liquid is drained.
  • Season papaya with lime juice and pepper to taste.
  • In a PAN, heat 1 tsp oil and fry the onions until translucent.
  • Optionally, add chilies and stir for about half a minute.
  • Add the papaya. Mix well.
  • Cook over medium-low heat a couple of minutes until the papaya is tender. Stir occasionally.
  • Serve with Seychellois Kari Koko or Pwason Griye.

Notes

Substitute papaya with deseeded English cucumber.
6
Jun, 2020
Poke Bowl

Hawaiian Poke Bowl Bar

How to cook 34 authentic global recipes without tedious planning.
Poke Bowl

Hawaiian Poke Bowl Bar

SpiceBreeze
The Hawaiian word "poke" (pronounced Poh-keh) means "to slice." Originally, poke was a quick snack made from fresh fish fillet bites mixed with salt, seaweed, and crushed nuts. The influence of immigrants introduced a wide variety of poke bowls, with Japanese-style bowls becoming the most popular worldwide. There are also many non-fish versions available. Which is your favorite at the Poke Bowl Bar?
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hands-on time 30 minutes
Course Main Course
Cuisine American, Hawaii
Servings 3

Ingredients
  

Select Your Protein - 1 lb

  • tuna or salmon raw sushi-grade or cooked or grilled
  • shrimp or scallops cooked
  • chicken breast or sirloin beef
  • fried tofu

Select Your Base - 1 cup per serving

  • cooked rice, or other grain
  • shredded lettuce leaves of your choice

Select Your Fresh Veggies & Fruits - 1 cup per serving

  • 1/2 soft veggies & fruits avocado, mango, berries, corn kernels
  • 1/2 firm veggies & fruits edamame, cucumber, red cabbage, pineapple, kale, carrots, sugar or snap peas

Select Your Toppings - 1/4 to 1/2 cup per serving

  • seafood seaweed salad, crab meat
  • fresh produce radish, green onions, jalapeños
  • pantry items pickled ginger, crispy onions, coconut flakes, cashews

Poke Bowl Sauce

  • 4 tbsp soy sauce or tamari
  • 1 tsp lime or lemon juice
  • 1 tsp oil
  • 1 tsp ginger grated
  • 1 green onion finely chopped

Poke Culinary Spice Kit

  • 1 pouch Citrus Furikake Toasted sesame seeds (white & black), roasted seaweed, ginger, orange peel [1]

Instructions
 

Cut

  • Cut large proteins, veggies, and fruits into bite-size pieces and chop big toppings.

Season the Protein

  • In a LARGE CUP, mix the poke bowl sauce ingredients with 1-2 tsp of poke spices to taste. Add the protein to the sauce and mix well. Let it marinade for 30 minutes.

Fry the Protein

  • If using chicken, beef, or non-sushi-grade fish, fry it in a PAN until cooked through.

Assemble

  • Place a base in your BOWL. Add the protein and your choice of veggies and fruits.
  • Garnish with your favorite toppings and optionally sprinkle with chili sauce.
  • Dig in and enjoy!

Notes

[1] Alternative: Gomashio (Toasted sesame seeds (white & black), sel gris sea salt)

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2
Apr, 2020
Bibimbap

Korean Bibimbap

How to cook 34 authentic global recipes without tedious planning.
Korean Bibimbap

Korean Bibimbap

SpiceBreeze
Bibimbap is a bowl of rice with plenty of toppings. Traditionally, it was an easy way to use up leftovers. Customize the dish to your liking with any vegetable from your fridge. Our blend of miso and shiitake mushrooms creates a flavor similar to hard to source Korean bean paste.
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Cuisine Korean
Servings 3

Ingredients
  

Shopping List

  • 1 lb sirloin steak thinly sliced
  • 18 oz vegetables for instance:
  • 1/3 mung bean sprouts
  • 1/3 spinach and
  • 1/3 thinly cut vegetables*
  • 3-4 sunny-side-up eggs
  • 6 cups cooked rice
  • 2 cups sesame seeds
  • 6-12 cloves garlic grated
  • soy sauce or tamari**)
  • honey, agave syrup, or sugar
  • oil sesame oil recommended

Culinary Spice Kit

  • Pouch [1] Red miso (fermented soybeans and salt), Shiitake mushroom
  • Pouch [2] Korean chili pepper flakes

Optional: Kimchi

  • 1 head Napa cabbage sliced into 1/2 inch strips
  • 1 bunch green onions finely sliced
  • 1 inch ginger grated
  • 3 cloves garlic grated (or up to 1/2 head to taste)
  • agave syrup, honey, or sugar optional, to taste (recommended 1 tsp per lb)

Instructions
 

Marinade

  • In a CONTAINER, mix 2 tbsp soy sauce, 2 tbsp honey, 1 tbsp grated garlic, 1 tbsp sesame seeds, and 1 tbsp oil.
  • Add meat. Mix well.
  • Cover and let marinate in the fridge overnight.

Bibimbap sauce

  • In a small BOWL, mix 1/8 cup of water, 1 tbsp sesame seeds, 1/2 tbsp honey, Bibimbap [1] spices, 2 tsp soy sauce, and 2 tbsp oil.
  • Add to taste: garlic, Bibimbap [2] spices, more soy sauce.

Fry toppings

  • In a PAN, fry each vegetable separate quickly until soft over medium heat in 1 tbsp oil, 1 tsp sesame seeds, salt to taste, and 1 tsp grated garlic.
  • Set aside.
  • Repeat with the meat but without sesame seeds and garlic.

Serve

  • Arrange all toppings on a large serving dish.
  • Serve eggs, rice, sauce, and remaining sesame seeds separately.
  • To assemble, fill a bowl with a cup of rice.
  • Arrange toppings and sprinkle with sesame seeds.
  • Drizzle with sauce. Place egg on top.
  • Dig in and enjoy!

Optional: Kimchi

  • In a CONTAINER, place the cabbage and toss with salt (2 tbsp per lb).
  • Add a bit of water to just cover the cabbage.
  • Cover. Let sit overnight at room temperature.
  • Drain the liquid into a CONTAINER. Save for later.
  • Rinse and squeeze out excess water.
  • In a BOWL, mix ginger, garlic, syrup (optional), and Bibimbap [2] spices to taste.
  • Add green onions and cabbage. Mix very well.
  • In a small CONTAINER, press kimchi into it and cover with the saved liquid.

Notes

* Zucchini, carrots, cabbage, radish, bell pepper, bok choy, cucumber, mushrooms, onions, broccoli.
â–ª Substitute beef with chicken breasts or thighs.
▪ Substitute meat protein with portabello mushrooms and black rice instead of white rice. Add marinade after the mushrooms are fried.
 

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2
Feb, 2020
Mie Goreng

Indonesian Mie Goreng

How to cook 34 authentic global recipes without tedious planning.
Mie Goreng

Indonesian Mie Goreng

SpiceBreeze
Mie Goreng is a popular dish across Indonesia, Malaysia, and Singapore, featuring stir-fried noodles that are reminiscent of Chinese Chow Mein, likely reflecting its Chinese culinary roots. The dish offers a versatile ingredient list, allowing for a mix of vegetables and the option to add meat or shrimp. What truly sets Mie Goreng apart is its distinctive spice blend, highlighted by the earthy notes of galangal, giving it an exceptional and unforgettable flavor.
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Hands-on Time 30 minutes
Course Main Course
Cuisine Indonesian
Servings 3

Ingredients
  

Shopping List

  • 2-3 cups vegetable mix carrots, leek, Savoy cabbage, all thinly sliced
  • 8 oz noodles e.g. ramen or chukka soba
  • 1 onion thinly sliced
  • 2 cloves garlic finely chopped or grated
  • soy sauce or tamari
  • agave syrup or sugar

Optional

  • 1-2 tbsp anchovy paste recommended
  • 1 lb shrimp precooked
  • 1 bunch green onions sliced
  • 1 cup peanuts chopped
  • 1 lemon
  • 3-4 fried eggs
  • 6-8 slices fried tempeh fermented soybeans
  • 1 cup fried onions
  • 1 bag krupuk shrimp crackers

Mie Goreng Culinary Spice Kit

  • Galangal, turmeric, black pepper, nutmeg, chili, amchoor, tamarind

Instructions
 

Noodles

  • Cook noodles according to package instructions.

Fry

  • In a large PAN, heat 1 tbsp oil. Fry onions and garlic over medium heat until the onions turn slightly brown.
  • Add vegetables and fry them over medium heat for about 5-10 minutes(*) until they are almost cooked.
  • Stir in 2 tbsp tamari, Goreng spices, and 1 tbsp syrup. Add salt to taste.
  • Optionally, add anchovy paste and shrimp.
  • Add noodles and stir-fry over medium heat until noodles are well blended with the vegetables.

Serve

  • Optionally, sprinkle with green onions, peanuts, lemon juice, fried onions.
  • Place tempeh slices and/or add fried eggs on top.
  • Serve with krupuk.
  • Enjoy!

Notes

(*) Leftover vegetables are fine as well. Reduce the cooking time accordingly.
â–ª Substitute shrimp with chicken breast, cut into bite-size cubes and add them with the vegetables.
â–ª Other vegetables: mung bean sprouts, bamboo shoots, napa cabbage, bok choy, or bell pepper.

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25
Jan, 2020
Indonesian Rendang

Indonesian Rendang

How to cook 34 authentic global recipes without tedious planning.
Indonesian Rendang

Indonesian Rendang

SpiceBreeze
Indonesian Rendang is one of the most delicious meals of the world as voted by CNN readers and everybody who tasted it. It's typically made with beef cooked in coconut milk for many hours until the meat is tender and has absorbed the flavors of the exotic spices. Substitute beef with chicken for a faster version.
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hands-on time 30 minutes
Course Main Course
Cuisine Indonesian
Servings 3

Ingredients
  

Protein

  • 1.25 lb beef stew

Fresh Produce

  • 1 medium onion finely chopped
  • 1 inch ginger grated
  • 3 cloves garlic grated
  • 1-3 red chili sliced (optional)

Packaged Goods/Staples

  • 1 can coconut milk 13.5 oz
  • oil
  • salt & pepper

Rendang Culinary Spice Kit

  • Lemongrass, galangal, coriander, makrut lime leaves, turmeric, mild chili

Suggested Sides

  • basmati rice recommended
  • rice noodles
  • cucumber, carrots, bell pepper sliced
  • lettuce leaves
  • pickled vegetables

Instructions
 

  • In a POT, heat 2 tbsp oil over high heat.
  • Season beef with salt and pepper to taste and quickly brown it on all sides.
  • Transfer beef to a PLATE.
  • In the same POT, add onions, ginger, garlic, and optional chili to taste.
  • Fry over medium-low heat for about 5 minutes until the onions turn translucent.
  • Return beef to the POT. Add Rendang spices. Mix well.
  • Add coconut milk and salt to taste. Mix well. Cover. Bring to a boil.
  • Turn heat to low.
  • Cook for 2 to 4 hours until the beef is tender and most of the liquid has evaporated. Stir occasionally.
  • Remove LID, turn heat to high, and fry the sauce to concentrate the flavors. Stir frequently to not burn the beef.
  • The Rendang is done when almost no sauce is left and the beef is dark brown.
  • Serve Rendang over rice or noodles with fresh vegetables.
  • Enjoy!

Notes

Notes/ Variations
▪ Substitute beef with chicken thighs or eggplants and zucchini, cut into 1-inch pieces, or lamb stew. Adjust cooking time accordingly.
 

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23
Jan, 2020
Taiwanese Ló͘-bah-pn̄g

Taiwanese Ló͘-bah-png

How to cook 34 authentic global recipes without tedious planning.
Taiwanese Ló͘-bah-pn̄g

Taiwanese Ló͘-bah-png

SpiceBreeze
Ló͘-bah-png or in Chinese "lǔ ròu fàn" translates to braised minced pork on rice. The signature Taiwanese comfort food is traditionally made with minced pork belly. In other parts of the country, ground meat is preferred. The key to the deep flavor experience is cooking the meat in two steps: first, fry the meat in oil, then slow-cook it in a savory sauce. The dish is supposed to be a bit on the salty side.
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Cuisine Taiwanese
Servings 3

Ingredients
  

Protein

  • 1 lb ground meat (see notes *)

Fresh Produce

  • 2 medium shallots halved and sliced
  • 1 inch ginger grated

Packaged Goods/Staples

  • 1/3 cup soy sauce (see notes **)
  • 1/8 cup cooking or white wine
  • 2 tsp sugar brown recommended
  • oil

Optional

  • 1 cup sliced mushrooms shiitake mushroom, portabello, or button mushrooms
  • 3-4 hard-boiled eggs peeled

Suggested Sides

  • cooked rice or noodles of your choice
  • 8 oz bok choy or Savoy cabbage sliced and steamed

Culinary Spice Kit:

  • Fennel, star anise, cinnamon, cloves, black pepper, Sichuan pepper (not recommended during pregnancy) or 1-2 tsp of a high quality blend of Chinese Five Spice

Instructions
 

Step 1

  • In a POT, heat 1 tbsp oil over medium heat.
  • Add shallots and fry until they turn brown.

Step 2

  • Add ginger and meat.
  • Stir-fry until the meat is cooked and broken apart.

Step 3 (optional)

  • Optionally, add mushrooms. Fry for 5 minutes.

Step 4

  • Add Ló͘-bah-pnÌ„g spices, soy sauce, wine, sugar, and 2 cups of water.

Step 5 (optional)

  • Optionally, place the eggs in the sauce.

Step 6

  • Cover and cook over medium-low heat for 1 hour, stirring occasionally.
  • Note: The sauce is supposed to have the consistency of a soup, not thick.

Serve Ló͘-bah-pn̄g in bowls

  • Add a large amount of rice or noodles.
  • Scoop the meat on top.
  • Note: It’s supposed to be less meat than rice or noodles.
  • Add sauce to taste.
  • Top with eggs (opt.), and bok choy or cabbage.

Notes

Notes/ Variations
*) Pork is the most authentic. Beef or poultry works well too.
**) Click here for recommendations on substitutes.
â–ª Substitute shallots with 1 cup of fried onions and add them in step 4.
â–ª Add garlic, or substitute ginger with 2 cloves garlic.

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Taiwanese Ló͘-bah-png

Taiwanese Ló͘-bah-png

Ló͘-bah-png or in Chinese “lÇ” ròu fàn” translates to braised minced pork on rice. The signature Taiwanese comfort food is traditionally made with minced pork belly. In other parts of the country, ground meat is preferred. The key to the deep flavor experience is cooking the meat in two steps: first, fry the meat in oil, then slow-cook it in a savory sauce. The dish is supposed to be a bit on the salty side.

Protein

  • 1 lb ground meat ((see notes *))

Fresh Produce

  • 2 medium shallots (halved and sliced)
  • 1 inch ginger (grated)

Packaged Goods/Staples

  • 1/3 cup soy sauce ((see notes **))
  • 1/8 cup cooking or white wine
  • 2 tsp sugar (brown recommended)
  • oil

Optional

  • 1 cup sliced mushrooms (shiitake mushroom, portabello, or button mushrooms)
  • 3-4 hard-boiled eggs (peeled)

Suggested Sides

  • cooked rice or noodles of your choice
  • 8 oz bok choy or Savoy cabbage (sliced and steamed)

Culinary Spice Kit:

  • Fennel, star anise, cinnamon, cloves, black pepper, Sichuan pepper (not recommended during pregnancy) (or 1-2 tsp of a high quality blend of Chinese Five Spice)

Step 1

  1. In a POT, heat 1 tbsp oil over medium heat.
  2. Add shallots and fry until they turn brown.

Step 2

  1. Add ginger and meat.
  2. Stir-fry until the meat is cooked and broken apart.

Step 3 (optional)

  1. Optionally, add mushrooms. Fry for 5 minutes.

Step 4

  1. Add Ló͘-bah-pn̄g spices, soy sauce, wine, sugar, and 2 cups of water.

Step 5 (optional)

  1. Optionally, place the eggs in the sauce.

Step 6

  1. Cover and cook over medium-low heat for 1 hour, stirring occasionally.

  2. Note: The sauce is supposed to have the consistency of a soup, not thick.

Serve Ló͘-bah-pn̄g in bowls

  1. Add a large amount of rice or noodles.
  2. Scoop the meat on top.

  3. Note: It’s supposed to be less meat than rice or noodles.

  4. Add sauce to individual taste.
  5. Top with eggs (opt.), and bok choy or cabbage.

Notes/ Variations

*) Pork is the most authentic. Beef or poultry works well too.

**) Click here for recommendations on substitutes.

â–ª Substitute shallots with 1 cup of fried onions and add them in step 4.

â–ª Add garlic, or substitute ginger with 2 cloves garlic.

Taiwanese
fennel, Sichuan pepper, star anise

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