2025 Archives | Page 9 of 16 | SpiceBreeze

1

May, 2021

Japanese Okonomiyaki

Japanese Okonomiyaki

Japanese Okonomiyaki

Japanese Okonomiyaki

SpiceBreeze

Okonomiyaki is a savory Japanese pancake. The name translates to 'grill what you like'. The most popular ingredients are stock made from seaweed and shredded green cabbage. Okonomiyaki is also called 'Japanese pizza'. Like the Italian relative, you can add any desired toppings. A top seller at festivals is a thinner version that is wrapped around a stick.

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hands-on time 30

Course Main Course

Cuisine Japanese

Servings

Ingredients

3 medium eggs
5 cups savoy or green cabbage (packed), finely chopped
3 green onions finely sliced
1.5 cups flour
1 tsp baking powder
1/4 cup tomato ketchup
2 tbsp Worcestershire sauce
1 tbsp tamari or soy sauce
mayonnaise
1 lemon for juice
oil
salt

Okonomiyaki Culinary Spice Kit

[Okonomiyaki] dried seaweed
[Shichimi Togarashi] sesame seeds, seaweed flakes, poppy seeds, orange peel, chili, Sichuan pepper

Optional Ingredients

Substitute 1 cup of cabbage with 1 cup of bacon, mung bean sprouts, shrimps, or sliced squid, or a mix of it. Mix well.

Optional Typical Toppings

bonito fish flakes, seaweed flakes, pickled ginger, or fried bacon

Instructions

Seaweed

In a medium BOWL, mix Okonomiyaki spices with 1 cup of water.
Let soak for 15 minutes. Set aside.

Sauce

In a small BOWL, mix ketchup, Worcestershire sauce, and tamari.

Batter

In a large BOWL, whisk the eggs.
Add the seaweed with the water.
Add flour, baking powder, and salt to taste. Stir until smooth.

Fry

In a PAN, heat 2 tbsp oil.
Spread out a half cup of batter.
Distribute 1 cup of cabbage on top and press into the batter.
Cook over medium heat until golden.
Turn and cook the other side. Press frequently with the turner.
Set aside and keep warm.
Repeat until the batter is finished.

Serve

To serve, drizzle each Okonomiyaki with mayonnaise (optionally, add a bit lemon juice) and the sauce.
Sprinkle with green onions, Shichimi Togarashi spices to taste, and any desired toppings.
Enjoy!

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1

May, 2021

Austrian Kräuterbackhendl

Austrian Kräuterbackhendl

Austrian
Kräuterbackhendl

Think Chicken Nuggest with a Twist

Who doesn’t love chicken nuggets? Discover this Austrian take on the all-time favorite with thin chicken slices. Alternatively, substitute chicken with fish fillet, or pork or veal cutlets.

The breading includes mustard, a variety of herbs, including tarragon and lemon verbena, finished with a hint of lemon and nutmeg.

Recommended: Serve the Kräuterbackhendl with a tartar-like dipping sauce, and give potato-rutabaga salad a try.

Kräuterbackhendl Spice Blend

Onions, rosemary, savory, oregano, thyme, lemon verbena, tarragon, lime peel, nutmeg

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Austrian Kräuterbackhendl

Austrian Kräuterbackhendl

SpiceBreeze

Who can resist chicken nuggets? Try this Austrian twist on the classic favorite with thin chicken slices coated in a flavorful breading of mustard, herbs like tarragon and lemon verbena, and a touch of lemon and nutmeg. Serve Kräuterbackhendl with a tangy tartar-style dipping sauce, and pair it with a unique potato-rutabaga salad (see notes for the recipe).

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hands-on time 30

Course Main Course

Cuisine Austrian

Servings

Ingredients

1 lb chicken breast *) cut horizontal
2 eggs
1/2 cup whole grain flour **)
1 cup bread crumbs **)
4 oz sour cream ***)
2 tsp mustard
1 pickle finely chopped
2 tbsp fresh chives chopped
1 lemon for juice
salt & pepper
sugar
oil

Kräuterbackhendl Culinary Spice Kit

Onions, rosemary, savory, oregano, thyme, lemon verbena, tarragon, lime peel, nutmeg

Suggested Sides

Boiled potatoes or French fries
Cooked cauliflower, white asparagus, or kohlrabi; or frozen mixed vegetables (cooked in some water and butter).
Fresh baby spinach and crumbled bacon.
Potato-rutabaga salad see recipe link in the notes

Instructions

Dipping Sauce ***)

In a BOWL, mix sour cream with 1 tsp mustard.
Add pickle and chives. Mix well.
Season to taste with salt, and lemon juice.
Optionally, add a dash of sugar.

Breading

Season dry thin chicken slices with salt & pepper to taste.
In a BOWL, mix eggs with Kräuterbackhendl spices, 1 tsp mustard, 1 tsp lemon juice, 1 tsp oil, and salt & pepper to taste.
Prepare on 3 PLATES, one each for the flour, egg mixture, and bread crumbs.
With a fork, dip 1 chicken slice at a time in the flour. Shake off any excess.
Next dip it in the egg mixture, then coat it with bread crumbs.

Frying

In a PAN, heat oil over medium heat.
Fry chicken slices for about 5 minutes, turning halfway. Don't crowd the PAN.

Serve

Serve the chicken with the dipping sauce and your preferred sides.
Enjoy!

Notes

*) Substitute with fish fillet, or pork or veal cutlets.

**) Substitute with nut flour and ground nuts.

***) Substitute sour cream with 3 oz crème fraîche & 1 oz buttermilk, or add 1 tbsp chopped capers.

Potato-rutabaga salad recipe

31

Mar, 2021

Indonesian Gulai

Indonesian Gulai

Indonesian Gulai

Indonesian Gulai

SpiceBreeze

Chicken or another protein of choice simmers in a rich coconut sauce with a note of lemongrass, galangal, and makrut lime. This is Gulai, an Indonesian favorite. It's simple to prepare and ready in no time. Try to use up some leftover eggs? Gulai make hardboiled eggs appear in a new delight.

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hands-on time 30

Course Recipes

Cuisine Indonesian

Servings

Ingredients

1 lb chicken breast or thighs cut into 1-inch pieces
2 cups rice
1/2 cup tomato puree
1 can coconut milk 13.5 oz
1 English cucumber sliced
8 oz broccoli or bok choy steamed
3 shallots finely chopped
2 cloves garlic finely chopped or grated
1/2 inch ginger finely chopped or grated
oil
salt

Gulai Culinary Spice Kit

Lemongrass, galangal, turmeric, mint, makrut lime, chili, coriander, star anise, lemon crystal, lime peel

Optional

anchovy or shrimp paste to taste
fresh chilies

Instructions

Cook rice according to package instructions.
In a POT, heat 1 tbsp oil over medium heat.
Fry onions and garlic for 1 minute.
Carefully of splatters, add tomato puree and Gulai spices.
Optionally, add anchovy or shrimp paste. Mix well.
Cook over low heat for 5 minutes.
Add chicken and 1 cup hot water.
Bring to a boil and cook over low heat for 5 minutes.
Add coconut milk.
Optionally, add whole fresh chilies.
Bring to a boil and cook over low heat for 5-10 minutes or until chicken is tender.
Take the chicken out, shred it with two forks, and return it to the sauce.
Serve with rice, steamed vegetables, and cucumber slices.
Enjoy!

Notes

Substitute chicken with turkey, beef or pork tenderloin, lamb or fish fillet, lentils, tofu, or 6-8 hard-boiled eggs.
Substitute coconut milk with heavy cream.

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27

Feb, 2021

Persian Sabzi Polo Mahi

Persian Sabzi Polo Mahi

Persian Sabzi Polo Mahi

Persian Sabzi Polo Mahi

SpiceBreeze

Sabzi Polo Mahi is one of the many dishes served for Nowruz, the Persian New Year. Fluffy Basmati rice is cooked with fresh herbs, including fenugreek leaves which have an exceptional aroma that you can smell and savor. It makes all the difference. The fish is seasoned with advieh, a Persian spice blend that works as well on poultry.

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Hands-on Time 30

Course Main Course

Cuisine Persian

Servings

Ingredients

1 lb fish fillet of your choice (*)
1.5 cups basmati rice
1 cup chopped herbs (**)
1 green onion finely sliced
1 egg whisked
1/2 cup flour
1 lemon for juice
salt & pepper
vegetable oil

Sabzi Polo Culinary Spice Kit

[1] Fenugreek leaves
[2] Turmeric, cumin, coriander, garlic

Instructions

Rice

Rinse rice thoroughly. Soak rice in cold water with 1 tbsp salt for 2-24 hours. Drain.
In a POT, bring 4 cups of water to a boil.
Add rice and salt to taste.
Boil 5-10 minutes until the rice is still firm inside but soft outside. Drain + rinse.
Add onions, herbs, and Sabzi Polo [1] spices.
In the same POT, add 1/4 cup of oil.
Add the rice-herb-mix in the form of a cone.
Sprinkle with 1 tbsp oil. Make 4 deep holes with the end of a spoon.
Cover. Steam over slow heat for about 30-45 minutes until the rice is cooked.

Fish

Rinse and pat dry the fish. Season it with a light coat of Sabzi Polo [2] spices.
Add salt and pepper to taste.
Place egg and flour each on a PLATE.
Cover all sides of the fish in the egg then in the flour.
In a PAN, heat 1 tbsp oil over medium heat.
Fry fish on both sides until cooked and golden.

Serve

Serve fish with rice. Sprinkle with lemon juice to taste. Enjoy!

Notes

(*) For instance: mahi-mahi, cod, tilapia, snapper, halibut, or salmon.
(**) A combination of parsley, dill, and cilantro works great. Add tareh, the Persian chives, if you have a chance.

Substitute fish with poultry breast. Cut it lengthwise.
Optionally, fry the fish without egg and flour.

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Persian Sabzi Polo Mahi

Persian Sabzi Polo Mahi

Sabzi Polo Mahi is one of the many dishes served for Nowruz, the Persian New Year. Fluffy Basmati rice is cooked with fresh herbs, including fenugreek leaves which have an exceptional aroma that you can smell and savor. It makes all the difference. The fish is seasoned with advieh, a Persian spice blend that works as well on poultry.

1 lb fish fillet of your choice ((*))
1.5 cups basmati rice
1 cup chopped herbs ((**))
1 green onion (finely sliced)
1 egg (whisked)
1/2 cup flour
1 lemon for juice
salt & pepper
vegetable oil

Sabzi Polo Culinary Spice Kit

[1] Fenugreek leaves
[2] Turmeric, cumin, coriander, garlic

Rice

Rinse rice thoroughly. Soak rice in cold water with 1 tbsp salt for 2-24 hours. Drain.
In a POT, bring 4 cups of water to a boil.
Add rice and salt to taste.
Boil 5-10 minutes until the rice is still firm inside but soft outside. Drain + rinse.
Add onions, herbs, and Sabzi Polo [1] spices.
In the same POT, add 1/4 cup of oil.
Add the rice-herb-mix in the form of a cone.
Sprinkle with 1 tbsp oil. Make 4 deep holes with the end of a spoon.
Cover. Steam over slow heat for about 30-45 minutes until the rice is cooked.

Fish

Rinse and pat dry the fish. Season it with a light coat of Sabzi Polo [2] spices.
Add salt and pepper to taste.
Place egg and flour each on a PLATE.
Cover all sides of the fish in the egg then in the flour.
In a PAN, heat 1 tbsp oil over medium heat.
Fry fish on both sides until cooked and golden.

Serve

Serve fish with rice. Sprinkle with lemon juice to taste. Enjoy!

(*) For instance: mahi-mahi, cod, tilapia, snapper, halibut, or salmon.
(**) A combination of parsley, dill, and cilantro works great. Add tareh, the Persian chives, if you have a chance.

Substitute fish with poultry breast. Cut it lengthwise.
Optionally, fry the fish without egg and flour.

Main Course

Persian

methi, turmeric

27

Feb, 2021

Taiwanese Tea Eggs

Taiwanese Tea Eggs

Taiwanese Tea Eggs

Taiwanese Tea Eggs

SpiceBreeze

Tea Eggs can be found in almost every convenience store in Taiwan. They are hard-boiled eggs that are marinated in aromatic seasoned tea. The evenly cracked shell creates a shining broken glass effect. Enjoy this convenient protein delicacy.

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Hands-on Time 30

Course Snack

Cuisine Taiwanese

Servings

Ingredients

12 eggs washed
4 bags black tea
1/2 cup soy sauce or tamari
2-4 tbsp (brown) sugar

Tea Eggs Culinary Spice Kit

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

Instructions

Step 1

Boil the eggs for 10 minutes. Rinse them under cold water. Let them cool. Crack the eggshells slightly by tapping them gently with the back of a spoon. Set them aside.

Step 2

In a POT, boil 3 cups of water. Turn heat off. Steep the tea bags into the water for 5 minutes. Take the tea bags out.
Add soy sauce, sugar, and Tea Egg spices. Mix well. Add the eggs.
Bring to a boil. Cook over low heat for 10 minutes. Turn the eggs halfway.

Step 3

Let cool. Transfer the eggs and liquid to a container with lid. Keep the container overnight in the fridge. Turn the eggs once in a while.
Optionally, reheat eggs in the liquid, not in the microwave.
Serve the eggs cold or warm.
Enjoy!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Taiwanese Tea Eggs

Tea Eggs can be found in almost every convenience store in Taiwan. They are hard-boiled eggs that are marinated in aromatic seasoned tea. The evenly cracked shell creates a shining broken glass effect. Enjoy this convenient protein delicacy.

12 eggs (washed)
4 bags black tea
1/2 cup soy sauce or tamari
2-4 tbsp (brown) sugar

Tea Eggs Culinary Spice Kit

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

Step 1

Boil the eggs for 10 minutes. Rinse them under cold water. Let them cool. Crack the eggshells slightly by tapping them gently with the back of a spoon. Set them aside.

Step 2

In a POT, boil 3 cups of water. Turn heat off. Steep the tea bags into the water for 5 minutes. Take the tea bags out.
Add soy sauce, sugar, and Tea Egg spices. Mix well. Add the eggs.
Bring to a boil. Cook over low heat for 10 minutes. Turn the eggs halfway.

Step 3

Let cool. Transfer the eggs and liquid to a container with lid. Keep the container overnight in the fridge. Turn the eggs once in a while.
Optionally, reheat eggs in the liquid, not in the microwave.
Serve the eggs cold or warm.
Enjoy!

2

Feb, 2021

Japanese Matcha Mochi Dessert

Japanese Mochi Matcha Dessert

Mochi Matcha Dessert

Do you like the smooth, elastic, and chewy texture of mochi?

If so, then this will be your next favorite recipe. The cake has a mochi-style inside, that is a bit juicier with a slightly crunchy top.

Alternatively, make fluffy muffins or an eggless thin cake.

Matcha Mochi Dessert Culinary Spice Kit Ingredients

Matcha powder

Dry Ingredients

1.5 cups sweet rice flour

1 cup sugar

1.5 tsp baking powder

0.25 tsp salt

1.5 tbsp Mochi Matcha Dessert spices

Optional

Add 3 tbsp white chocolate chips or shredded coconut.

Wet Ingredients

1 egg, whisked

0.5 cup oil

1 cup coconut milk

Alternative

Substitute coconut milk with any other milk.

Directions

In a BOWL, mix all dry ingredients.

Add wet ingredients and mix until it’s a smooth batter without clumps.

Fill the batter into a greased 8″ x 8″ baking pan.

Bake in the OVEN at 350°F for 45 minutes. Let it cool.

Optionally, decorate with melted white chocolate.

Enjoy!

Mochi Matcha Muffins

Dry Ingredients

1.5 cups sweet rice flour

1/3 cup sugar

2 tsp baking powder

0.25 tsp salt

1.5 tbsp Mochi Matcha Dessert spices

Optional

Add 3 tbsp white chocolate chips or shredded coconut.

Wet Ingredients

2 egg, whisked

1/3 cup oil

1 cup coconut milk

Alternative

Substitute coconut milk with any other milk.

Directions

In a BOWL, mix all dry ingredients.

Add wet ingredients and mix until it’s a smooth batter without clumps.

Fill the batter into 18 greased muffin cups.

Bake in the OVEN at 350°F for 45 minutes. Let it cool.

Optionally, decorate with melted white chocolate.

Enjoy!

Mochi Matcha Eggless Thin Cake

Dry Ingredients

1 cup sweet rice flour

0.5 cup sugar

0.25 tsp baking powder

0.25 tsp salt

0.5 tbsp Mochi Matcha Dessert spices

Wet Ingredients

0.75 cup coconut milk

Alternative

Substitute coconut milk with any other milk.

Directions

In a BOWL, mix all dry ingredients.

Add milk and mix until it’s a smooth dough without clumps.

Fill the dough into a greased 8″ x 8″ baking pan.

Bake in the OVEN at 350°F for 45 minutes. Let it cool.

Optionally, decorate with melted white chocolate.

Enjoy!