Asia - East Archives | Page 3 of 3 | SpiceBreeze

2

Dec, 2020

Japanese Shichimi Shrimp

Japanese Shichimi Shrimp

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.

Pin Print

hands-on time 30

Course Main Course

Cuisine Japanese

Servings

Equipment

1 Culinary Spice Kit get it here

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.

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

2

Apr, 2020

Bibimbap

Korean Bibimbap

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.

Pin Print

Cuisine Korean

Servings

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.

▪ 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.

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

23

Jan, 2020

Taiwanese Ló͘-bah-pn̄g

Taiwanese Ló͘-bah-png

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.

Pin Print

Cuisine Taiwanese

Servings

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-pn̄g 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.

▪ Substitute shallots with 1 cup of fried onions and add them in step 4.

▪ Add garlic, or substitute ginger with 2 cloves garlic.

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Taiwanese Ló͘-bah-png

Taiwanese Ló͘-bah-png

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.

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

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-pn̄g 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 individual taste.
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.

▪ Substitute shallots with 1 cup of fried onions and add them in step 4.

▪ Add garlic, or substitute ginger with 2 cloves garlic.

Taiwanese

fennel, Sichuan pepper, star anise

5

Nov, 2017

Sichuan Gong Bao Chicken

Sichuan Gong Bao

Chinese Sichuan
Gong Bao

Picture this: Panda Express Kung Pao, crafted with genuine flavors and boasting several advantages.

You Are In Control

Firstly, you’re in the know about every ingredient, steering clear of artificial flavor enhancers. Secondly, customize the dish by picking your preferred vegetables or experimenting with new combinations. Thirdly, take command of the spice level to suit your palate. Lastly, select the protein that fits your preferences. Whether paired with noodles, rice, or both, it’s a flavorful adventure awaiting your culinary exploration!

Spice Blend

Garlic, ginger, Sichuan pepper, mild chili pepper

Share

Gong Bao Ingredients at a Glance

Here are the essential ingredients at a glance for enhancing the flavor of your chosen protein. The necessary seasonings range from 1 tablespoon of dry sherry or cooking wine to 3 tablespoons of soy sauce (alternative options available). Include two types of vegetables and green onions for added freshness. While peanuts are recommended, you can also substitute them with cashews for a delightful twist.

Sichuan Gong Bao Chicken

Sichuan Gong Bao

SpiceBreeze

"Gong Bao" is a classic, spicy dish originating in the Sichuan Province in Southwest China, named after a former governor of Sichuan. Unlike the Westernized version, also known as Kung Pao, its signature spice is Sichuan peppercorn. Don't be surprised; this pepper is not hot but causes a slight numbing sensation on the tongue. Add fresh chili pepper to taste for the desired level of heat.

Print

hands-on time 30

Course Main Course

Cuisine Chinese, Sichuan

Servings

Calories 317 kcal

Ingredients

Protein

1.25 lbs chicken breast or tenders ^[1] cut into 0.5-inch chunks

Fresh Produce, cut into 0.5-inch pieces

1 small red bell pepper ^[2]
1 small zucchini ^[2]
6 green onions Keep the chopped green part separate for later.

Dry Packaged Goods/Staples

2-3 tbsp sugar ^[3] for sauce
3 tbsp corn- or potato starch 1 tbsp for sauce, 2 tbsp for chicken

Liquid Packaged Goods/Staples

1 tbsp dry sherry or cooking wine ^[4] for marinade
3 tbsp soy sauce ^[5] 2 for marinade, 1 for sauce
0.25 cup chicken broth or stock for sauce
3 tbsp vinegar for sauce
oil 2 tsp for sauce, 2 tbsp for frying

Optional

1 chili pepper finely chopped
0.5 cup peanuts or cashews roasted recommended
salt & pepper

Gong Bao Culinary Spice Kit

Garlic, ginger, Sichuan pepper (don’t use during pregnancy), mild chili pepper

Suggested Sides

cooked or steamed rice
long noodles

Instructions

CONTAINER - Soy-Sherry Marinade

In a CONTAINER, mix 2 tbsp soy sauce and 1 tbsp sherry.
Add chicken and mix well. Cover.
Keep in the fridge overnight. Stir halfway.

CUP - Mix the Sauce

In a CUP, mix 2 tbsp sugar, Gong Bao spices, 1 tbsp starch, 1 tbsp soy sauce, 3 tbsp vinegar, 0.25 cup broth, and 2 tsp oil.
Optionally, add more sugar and/or chili peppers to your taste. Set aside.

PAN - Fry Chicken

In a large PAN, heat 2 tbsp oil over high heat until right before smoking.
Mix chicken with 2 tbsp starch.
Add it to the PAN and stir-fry until it's slightly brown.

PAN - Fry Vegetables

Reduce heat to medium.
Add vegetables. Fry until all ingredients are tender.

PAN - Thicken Sauce

Stir the sauce well and add it to the PAN.
Stir and toss until the sauce thickens.
Lastly, stir in the nuts (optional).

Serve

Serve with your preferred side and sprinkle with the green parts of the onions.
Enjoy!

Notes

[1] Substitute chicken with boneless pork chops, beef sirloin, shrimp, tempeh, or tofu.

[2] Substitute bell peppers and/ or zucchini with bok choy, green beans, sugar snap peas, bamboo shoots, green asparagus, small broccoli florets, cauliflower rice, or shredded root vegetables. Substitute green onions with leek.

[3] Substitute sugar with agave syrup, honey, or your preferred sweetener.

[4] Substitute with dry wine or lager beer. Or use 1 tbsp apple juice with a few drops of white vinegar.

[5] For alternatives, visit our blog.

Nutrition

Serving: 207gSodium: 789mgSugar: 4.8gFiber: 6.4gCalories: 317kcalMonounsaturated Fat: 6.7gPolyunsaturated Fat: 2.7gSaturated Fat: 3.6gFat: 14.6gProtein: 10gCarbohydrates: 39.4g

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

25

Oct, 2017

Szechuan Chicken

American Style Sichuan Chicken

Sichuan Chicken

American Style Sichuan Chicken

SpiceBreeze

A look at McDonald’s Szechuan sauce reveals that it consists basically of high fructose corn syrup, water, tomato paste, different kinds of vinegar, soy sauce, oil, garlic, chili peppers, “spices”, and artificial flavors and colors. We took on the challenge to make our own Szechuan aka Sichuan sauce healthy with ingredients and seasoning.

Pin Print

Hands-on Time 30

Course Main Course

Cuisine Chinese

Servings

Ingredients

Shopping List

1.5 lb skinless chicken breast, cut into thin strips or chicken wings
2 cup bread crumbs for instance, panko, or substitute with almond meal
1 frisee lettuce
2 cups jasmine rice

Pantry Items

1 orange for juice
tamari or soy sauce
vinegar (rice, balsamic or else)
agave syrup or sugar
tomato paste
oil recommended: sesame oil
salt & pepper

Sichuan Culinary Spice Kit Ingredients

Pouch [1] Tangerine peel, garlic, ginger, smoked paprika, Sichuan pepper (don’t use during pregnancy), star anise
Pouch [2] Bird’s eye chili pepper

Instructions

Chicken marinade

In a BOWL, mix chicken with 2 tbsp tamari and 2 tbsp orange juice. Let marinate for 30 minutes.

Rice

Cook rice according to package instructions.

Szechuan aka Sichuan sauce

In a small POT, heat 1 tbsp oil on medium-low heat.
Fry Sichuan [2] spices for 30 seconds.
Take the spices out, if you prefer a mild sauce.
Careful of splatters, add 2 tbsp syrup, 2 tbsp tamari, 2 tbsp vinegar, 1 cup water, and Sichuan [1] spices.
Stir in 1 tsp tomato paste.
Cook for 3-5 minutes until sauce thickens.
Add salt, syrup or vinegar to taste.

Breading

On a PLATE, beat the egg.
Add salt and pepper to taste.
Coat the chicken thoroughly.
On a different PLATE, spread bread crumbs and coat the chicken thoroughly.

Fry

In a PAN, heat 1 inch of oil.
Fry the chicken over medium-high heat until it’s cooked through and turned crispy.

Serve

Serve the chicken nuggets on lettuce leaves with rice and dip them into the Sichuan sauce.

Notes

Variations:

Substitute the chicken with mozzarella sticks, vegetable sticks, boneless pork cutlets (cut into 1-inch squares), or shrimp.

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity