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2
Dec, 2023
Ethiopian Fasolia

Ethiopian Fasolia

How to cook 34 authentic global recipes without tedious planning.
Ethiopian Fasolia

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.
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hands-on time 30 minutes
Course Main Course
Cuisine Ethiopian
Servings 3

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

  • oil

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

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

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.

© Recipe: SpiceBreeze
Cuisine: Ethiopian
Ethiopian Fasolia
 

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2
Aug, 2023
Indian Masala Burger

Indian Masala Burger

How to cook 34 authentic global recipes without tedious planning.
Indian Masala Burger

Indian Masala Burger

SpiceBreeze
This Indian masala burger is a delicious fusion of traditional Indian spices and Western-style fast-food. The patty is made from ground meat infused with aromatic masala spices, and the addition of grated or pureed beetroots adds a unique sweetness and vibrant color. Served on a burger bun with an exotic yogurt coconut dressing, this burger is a flavorful and satisfying treat.
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hands-on time 30 minutes
Course Main Course
Cuisine Indian
Servings 3

Ingredients
  

Coconut Raita

  • 1 cup plain yogurt
  • 1/4 cup shredded coconut unsweetened
  • 1 Persian cucumber grated
  • 1-2 tbsp fresh cilantro or mint leaves chopped
  • 1 fresh green chilies or to taste finely chopped

Masala Burger

  • 1 lb ground meat beef, lamb, pork, or poultry
  • 1 cup raw beetroot, grated 3.5 oz
  • 1 egg
  • 1/4 cup breadcrumbs or ground nuts
  • 4 burger buns

Culinary Spice Kit

  • Turmeric, coriander, cumin, black pepper, fennel, cardamom, cinnamon, ajwan, nutmeg, cloves, saffron

Instructions
 

Coconut Raita

  • In a small BOWL, mix coconut, cucumber, and yogurt.
  • Season with cilantro, chili and salt to taste.
  • Cool in the fridge for about 30 minutes.

Masala Burger

  • In a large BOWL, add the meat, beetroot, egg, breadcrumbs, Masala Burger spices, and salt to taste (1/2-1 tsp). Knead well.
  • Form burger patties of the same size and thickness and create a slight indent in the center.
  • Preheat your GRILL or stovetop GRIDDLE or PAN over medium-high heat.
  • Cook the patties for about 4-5 minutes over medium-high on each side, or until they reach your desired level of doneness.
  • While the patties are cooking, you can lightly toast the burger buns on the grill or in a separate pan.
  • Once the patties are cooked to your liking, remove them from the heat and let them rest for a minute before your assemble your burgers.
  • Serve the delicious beetroot beef burgers with the coconut raita and your choice of sides like fries or a fresh salad.

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4
Sep, 2022
Javanese Sate Ponorogo

Indonesian Sate Ponorogo

How to cook 34 authentic global recipes without tedious planning.
Sate Ponorogo

Javanese Sate Ponorogo

SpiceBreeze
Believed to have originated on the island of Java, within the archipelago of Indonesia, sate is recognized as Indonesia’s national delicacy consisting of seasoned, skewered, and grilled meat served with a side of sweet and salty peanut sauce. An abundantly popular street food option, it comes with any type of meat from chicken to crocodile or tofu. Authenticity requires the meat grilled over a charcoal heat for its distinct flavor, making this dish perfect for grilling on a warm summer day.
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Hands-on time 30 minutes
Course Main Course
Cuisine East Javanese, Indonesian
Servings 3

Ingredients
  

  • 1.5 lb chicken breast, thighs, or tenders
  • 1 small onion quartered
  • 2 cloves garlic
  • 0.5 cup peanut or cashew butter
  • 24 skewers *)
  • 2 tbsp soy sauce or tamari **)
  • 1-3 tsp brown sugar
  • oil salt

Optional

  • 1 fresh chili
  • 1 tbsp dried shrimp or anchovy paste

Sate Culinary Spice Kit

  • Lemongrass, ginger, galangal, chili, coriander, garlic, lemon peel, star anise, cilantro, onion, basil, cumin, white pepper, cinnamon, lemon crystals, lemon oil

Suggested Sides

  • Cooked or steamed Jasmine rice
  • English cucumber or daikon sliced
  • Any fresh salad of your choice.

Instructions
 

Sate Sauce

  • In a BLENDER, blend onions, garlic, and 1.25 cup of water until smooth.
  • Optionally, add shrimp and chilies.
  • In a POT, heat 0.25 cup of oil over medium heat.
  • Careful of splatters, stir in peanut butter.
  • Add the onion-garlic water and soy sauce.
  • Season to taste with Sate spices (start with 1 tsp), sugar, and salt.
  • Mix well. Cover. Bring to a boil.
  • Turn heat to low and simmer for about 30 minutes until the sauce thickens and the oil separates on the surface. Stir frequently.

Marinade

  • Cut chicken into 1/4-inch thin strips.
  • In a BOWL, mix 2 tbsp oil with 2 tbsp sate sauce and 4 tbsp soy sauce.
  • Add chicken, mix well, and let marinate for 30 minutes.

Grill

  • Thread chicken onto skewers and grill them until they are browned on all sides.
  • Serve sate skewers with rice, sate sauce, cucumber, and optionally daikon.
  • Enjoy!

Notes

â–ª Substitute chicken with sirloin beef or your preferred steak or lamb or with cubed firm tofu.
*) If using wooden skewers, soak them first for 0 minutes in water.
**) Or Indonesian kecap manis sauce, if available.

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2
Jun, 2021
Jamaican Jerk Chicken

Jamaican Jerk Chicken

How to cook 34 authentic global recipes without tedious planning.
Jamaican Jerk Chicken

Jamaican Jerk Chicken

SpiceBreeze
When visiting Jamaica or the Caribbean Islands, you'll most likely be invited by a lovely aroma coming from these little traditional houses called Jerk huts. In a casual outdoor dining setting, you can experience jerk chicken grilled the traditional way over green pimento wood. Enjoy the authentic taste of Jamaican pimento at home with our jerk chicken spice blend.
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hands-on time 30 minutes
Course Main Course
Cuisine Jamaican
Servings 3

Ingredients
  

  • 2 lbs chicken legs or thighs with skin
  • 2 tbsp soy sauce or tamari
  • 2 shallots roughly cut
  • 3 cloves garlic
  • 1 tbsp vinegar
  • 1-2 tbsp brown sugar to taste
  • 1 lime or lemon quartered
  • oil
  • salt

Jerk Culinary Spice Kit

  • Pouch [1] Allspice (Jamaican pimento), thyme, black peppercorn, ginger, cinnamon, nutmeg
  • Pouch [2] Habanero chili very hot!

Suggested Sides

  • Cooked rice or baked potatoes.
  • Slices of fresh mango or papaya.
  • Caribbean rice & beans (recipe link in the notes)
  • Caribbean coleslaw (recipe link in the notes)

Instructions
 

Marinate

  • In a BLENDER, add garlic, shallots, tamari, vinegar, sugar, 2 tbsp oil, Jerk [1] spices, and a pinch of salt.
  • Add Jerk [2] spices to taste.
  • Blend into a smooth paste.
  • In a CONTAINER, add the chicken pieces and mix them well with the marinade.
  • Let them marinate in the fridge for 24 hours. Turn the chicken pieces occasionally.

Bake

  • Preheat OVEN to 400°F. Place chicken pieces on a greased BAKING SHEET.
  • Bake in the center of the OVEN, turning occasionally, for 20-30 minutes until all chicken pieces are cooked through.
  • When they are browned enough on the outside, turn the heat down to 350°F.

Serve

  • Sprinkle the jerk chicken pieces with lime juice to taste and serve them with your preferred sides. Enjoy!

Notes

  • Grill the marinated chicken at your next BBQ.
  • For a darker skin, brown the chicken pieces over high heat on a greased GRIDDLE or PAN before you bake them in the OVEN until cooked through.
  • Caribbean rice and beans recipe
  • In the Caribbean, rice and beans are often called rice and peas because, originally, the dish is made with pigeon peas. Today, kidney beans are most commonly used.Caribbean Coleslaw

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31
Mar, 2021
Indonesian Gulai

Indonesian Gulai

How to cook 34 authentic global recipes without tedious planning.
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 minutes
Course Recipes
Cuisine Indonesian
Servings 3

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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25
Jul, 2018
Laotian Larb

Loatian Larb

larb plated

Larb Summer Salad

This simple fresh summer dish is a specialty from Laos. Larb is an exotic sour-salty salad with cooked ground meat and fresh herbs.

Larb likes it hot

Larb is originally very hot and served with unseasoned vegetables to balance the intense flavor. Our seasoning provides the basic with a mild hotness. Add as many fresh chilies as you can take.

Variations
  •  Substitute beef with any other ground meat, or vegetables (recipes below).
  • Substitute 2 green onions with 1/2 red onion.
  • If not using fish sauce, add 1-3 tbsp anchovy paste.
  • Add chopped cilantro or Thai basil.
The Larb Culinary Spice Kit includes the following spices:

Lemongrass, amchoor, garlic, lemon peel, chili, coriander,  ginger, star anise, cilantro, onion, basil, cumin, white peppercorn, cinnamon, lemon oil

Discover New Flavors Every Month!
Larb dipping
Larb dipping

Laotian Larb

SpiceBreeze
This simple fresh dish is a specialty from Laos and one of our summer favorites. Larb or laap is an aromatic sour-salty salad with raw or cooked ground meat. We go with the latter and an exotic blend of lemongrass, amchoor (green mango), and dried herbs. We recommend adding fresh herbs for an extra burst of flavor. It's best with rice and unseasoned salad.
 
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Hands-on Time 30 minutes
Course Main Course
Cuisine Laotian
Servings 3

Ingredients
  

  • 1 lb ground meat beef, pork, or poultry
  • 4 green onions thinly sliced
  • 1 lettuce sliced
  • 1 English cucumber sliced
  • 2-4 limes or lemons for juice
  • 4 cups rice cooked; recommended: jasmine rice
  • 1-2 tbsp soy sauce or tamari

Optional

  • 1 tbsp jasmine rice uncooked
  • 1-3 tsp sugar palm or brown
  • 1-3 tbsp chopped herbs (mint, cilantro, and/or Thai basil)
  • 1-3 fresh red chilies sliced
  • 4 oz mung bean sprouts
  • 1 cup cashew or peanuts chopped

Larb Culinary Spice Kit

  • Lemongrass, amchoor, garlic, lemon peel, chili, coriander, ginger, star anise, cilantro, onion, basil, cumin, mint, white peppercorn, cinnamon, lemon oil

Instructions
 

Optional preparation

  • In a PAN, toast 1 tbsp uncooked rice over medium heat until it turns golden brown.
  • Transfer to a spice grinder and grind until fine. Set aside.

Cook meat

  • In a PAN, cook ground meat over medium heat, stirring frequently, until it’s crumbled and fully cooked.
  • Turn heat off.

Season

  • Add Larb spices and onions. Mix well.
  • Add to taste: 1-3 tbsp lime juice and
  • 1-2 tbsp soy sauce. Mix well.

Optionally

  • Optionally, add chopped herbs (recommended), 1-3 tsp sugar, toasted ground rice, and/or chilies to taste. Mix well.

Serve

  • Transfer larb salad to a SERVING BOWL.
  • Serve with rice, lettuce, cucumber slices, and optional mung bean sprouts.

Optionally

  • Optionally, sprinkle with chopped nuts.
  • Enjoy!

Notes

â–ª Substitute 2 green onions with 1/2 red onion.
â–ª Substitute soy sauce with 1-3 tsp fish sauce or add 1-3 tbsp anchovy paste.

Vegetarian Versions

Substitute meat and the 'cook meat'-step in the instructions as follows:
1) Cauliflower Larb
  • In a FOOD PROCESSOR, chop 1 head raw cauliflower into rice-size pieces.
  • In a PAN, heat 2 tbsp oil over medium heat.
  • Fry cauliflower until cooked but still a bit crisp.
  • Turn heat off.
2) Mushroom Larb
  • Chop 1 lb of your favorite mushrooms into about pea-size pieces.
  • In a PAN, heat 2 tbsp oil over medium heat.
  • Cook mushrooms until they are cooked.
  • Turn heat off.

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