Indonesian Nasi Goreng

Indonesian Nasi Goreng

 

Indonesian Nasi Goreng

Indonesian Nasi Goreng

Indonesian nasi goreng is second on the list of the world’s most delicious meals (voted by CNN readers). Because its original purpose was to use up leftovers, it’s best prepared with rice from the day before and you can be creative with your choice of vegetables. Optionally, add meat or shrimp. We recommend giving tempeh a try. For any combination, the earthy aromatic taste of galangal makes this dish outstanding.
 
Hands-on Time 30 mins
Course Main Course
Cuisine Indonesian
Servings 3

Ingredients
  

Shopping list

  • 2-3 cups vegetables of your choice (see notes) finely chopped or thinly sliced
  • 4 cups rice cooked on a previous day
  • 1 onion finely chopped
  • 2 cloves garlic finely chopped
  • soy sauce or tamari (see notes)
  • agave syrup or sugar
  • vegetable oil
  • salt

Optional

  • 0.5-1 lb shrimp precooked
  • 1 bunch green onions finely sliced
  • 1 cup peanuts finely chopped
  • fish sauce or anchovy paste to taste
  • 1 lemon for juice
  • 1 cup fried onions

Nasi Goreng Culinary Spice Kit

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

Instructions
 

  • In a large PAN, heat 3 tbsp oil.
  • Fry onions and garlic over medium heat until onions turn slightly brown.
  • Add vegetables and fry them over medium heat for about 5-10 minutes (see notes) until they are almost cooked.
  • Add 2 tbsp soy sauce (see notes), Nasi Goreng spices, 1 tbsp syrup, and salt to taste.

Optional

  • Add 1-2 tbsp anchovy paste or 1-2 tsp fish sauce. Add shrimp. Mix well.

Finish

  • Add the rice. Stir over medium heat until the rice is well blended with all ingredients and reheated.

Optional

  • Garnish with green onions and peanuts.
  • Sprinkle with lemon juice, fried onions, and/or add a fried egg.
  • Enjoy!

Notes

Vegetables

  • For instance: carrots, bamboo shoots, mushrooms, cauliflower or broccoli florets, peas, zucchini, mung bean sprouts.
  • Leftover vegetables are fine as well. Reduce the frying time accordingly.

Soy Sauce or Tamari

  •  Substitutes with a similar taste are: coconut aminos, liquid aminos, or Worcestershire sauce.

Variations

  • Add 0.5-1 lb chicken breast or tempeh, cut into 1/4 inch strips or cubes, together with the vegetables.
  • Place a fried egg on top of the rice. 
  • Add any pickled vegetables as a side.
Keyword amchoor, galangal, nutmeg, tamarind
Goan Vindaloo

Goan Vindaloo

 

Goan Vindaloo

Goan Vindaloo

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.
Hands-on Time 30 mins
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 (optinal), 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).  
Keyword Kashmiri chili, white poppy seeds
Moroccan Couscous 7 Vegetables

North African Couscous aux Sept Légumes

 

Couscous aux Sept Légumes

North African Couscous aux Sept Légumes

'Couscous with seven vegetables' is a traditional dish in North African countries and much loved by its visitors. Saffron supports the rich flavor of plenty of fresh vegetables. Don't worry about the chopping! Luckily, the vegetables are used in a larger size for this dish. Couscous is also cooked with lamb or sheep. A typical topping is Tfaya, caramelized onions, raisins, and cinnamon. With Tfaya, arrange for a longer cooking time.
 
Hands-on Time 30 mins
Course Main Course
Cuisine Moroccan
Servings 3

Ingredients
  

Shopping list

  • 1 lb chicken pieces with skin or lamb or beef
  • 10 oz couscous
  • 1/2 small white cabbage quartered
  • 0.5 lb pumpkin cut in 2-inch thick pieces
  • 0.5 lb carrots cut in half
  • 0.5 lb turnips or daikon cut in 8 pieces
  • 1/2 bunch parsley or cilantro or mixed finely chopped

You might have

  • 1 medium onion halved and sliced
  • olive oil
  • salt

Optional vegetables as (partly) substitutes

  • 1 large zucchini halved and cut lengthwise
  • 2 tomato/es quartered
  • 1 cup green beans

Optional

  • 1 cup garbanzo or fava beans (from a can, rinsed)
  • 3/4 cup raisins

Tfaya

  • 4 medium onions halved and sliced
  • 3/4 cup raisins
  • 1 tbsp butter
  • 1-2 tbsp sugar

Culinary Spice Kit

  • Pouch [1] paprika, turmeric, ginger, black pepper, saffron
  • Pouch [2] cinnamon, cardamom

Instructions
 

Tfaya (optional)

  • In a POT, melt butter.
  • Add sliced onions, salt & Couscous Spices [2] to taste.
  • Cook over medium-low heat for 2 minutes, stirring constantly to detach the onions.
  • Add 2 tbsp of water.
  • Cover and cook for about 30 minutes until the onions are soft. Stir occasionally.
  • Add raisins and sugar.
  • Cover and cook for about 30 minutes until the onions are caramelized. Stir occasionally.

Stew

  • In a large POT, heat 2 tbsp olive oil over medium heat.
  • Fry meat and onions until the meat turns slightly brown on all sides.
  • Add vegetables, salt to taste, and Couscous Spices [1].
  • If you use zucchini, add them after 10 minutes.
  • If you use lamb or beef, cook meat in water and spices until it's almost tender, before you add the vegetables.
  • Add 2.5 cups of water.
  • Cover POT and bring to boil.
  • Cook over medium-low heat for 15 minutes.
  • Add the herbs and optionally garbanzo beans and/or raisins and Couscous Spices [2] to taste. Mix well.
  • Continue to cook for about 5-10 minutes until all ingredients are soft but not mashed.

Couscous

  • Prepare couscous according to package instructions.

Serve

  • On a large plate, serve stew over couscous.
  • Optionally, top with Tfaya.
  • Enjoy!
Keyword cardamom, cinnamon, saffron
Sichuan Hotpot

Chinese Sichuan Hotpot

 

Sichuan Hotpot

Chinese Sichuan Hotpot

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.
 
Hands-on Time 30 mins
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.
Keyword cinnamon, fennel, Sichuan pepper, star anise
Aruban Keshi Yena

Aruban Keshi Yena

 

Aruban Keshi Yena

Aruban Keshi Yena

Aruba, Bonaire, and Curaçao, also known as the ABC islands, are Dutch isles in the north of Venezuela. Keshi Yena is very popular in Aruba and Curaçao. It's said that slaves invented this dish. They filled the shell of a large Edam or Gouda cheese with whatever leftovers they could find.
If you are not a cheese fan, you can use less or no cheese. The filling is also delicious as a sauce with or without tomatoes for pasta or pizza.
 
Hands-on Time 30 mins
Course Main Course
Cuisine Caribbean
Servings 3

Ingredients
  

  • 1 lb ground meat*)
  • 2 cups diced tomatoes from a can
  • 1 green bell pepper chopped
  • 18-24 oz cheese**) sliced
  • 4-6 cups cooked rice
  • 2 onions chopped
  • 2 cloves garlic chopped
  • 2 eggs
  • oil butter, salt

Keshi Yena Culinary Spice Kit

  • Black peppercorn, garlic, onion, chili pepper, oregano, sage

Recommended

  • 1 tsp capers
  • 1/4 cup green olives sliced
  • 1/4 cup raisins
  • 1 tbsp fresh parsley chopped

Instructions
 

  • (1) In a PAN, heat 2 tbsp of oil over medium heat.
  • Add onions, garlic, bell pepper, meat, Keshi Yena spices, and salt to taste.
  • Stir-fry until the meat is crumbled and cooked.
  • (2) Add tomatoes and your choice of the recommended ingredients.
  • Add salt to taste. Mix well.
  • Cook over medium-low heat for 15 minutes.
  • Stir occasionally. Set aside.
  • (3) Preheat the OVEN to 350°F.
  • (4) Grease a non-sticking BAKING DISH or 3-4 BAKING BOWLS with butter.
  • Line the bottom and sides of the BAKING DISH completely with overlapping cheese slices.
  • (5) In a BOWL, whisk the eggs.
  • Stir them into the sauce and pour all into the BAKING DISH.
  • Cover completely with cheese slices.
  • (6) Bake in the OVEN until the cheese is soft and golden brown.
  • Serve keshi yena with rice.
  • Optionally, add a fresh salad.
  • Enjoy!

Notes

Substitute ground meat with shredded or chopped cooked meat, or (partly) with vegetables, for instance, mushrooms, green beans, or eggplants.
*) Chicken and beef are popular. Veal or pork work as well.
**) Edam, Gouda, Cheddar, or your preferred cheese.
Keyword garlic, onion, oregano, sage