Asia - South East Archives

Feb, 2025

Javanese Tempe Orek

SpiceBreeze

Fried tempeh caramelized in sweet soy sauce and usually chili, creating a perfect balance of rich, sticky, and slightly spicy flavors—adjust the heat to your liking. You can also add finely chopped vegetables, such as bell peppers or green beans, for extra texture and freshness. Best served with warm rice, this dish makes for a satisfying and flavorful meal.

hands-on time 30

Course Main Course

Cuisine East Javanese

Servings

Ingredients

Protein

1 pckg tempeh ^[1] (8-9 oz), cut into small strips

Fresh Produce

2 cloves garlic finely chopped
1 shallot thinly sliced

Optional

1-2 red chilies thinly sliced
2 cups green beans ^[2] trimmed and cut into 2-inch pieces

Packaged Goods/Staples

1.5 tbsp soy sauce ^[3]
2 tsp sweetener (e.g. agave syrup, honey, or sugar)
oil, salt
rice cooked or steamed

Tempe Orek Spice Kit

1 pouch Galangal, tamarind, lemongrass, mild chili, orange peel

Instructions

Step 1

Deep-fry tempeh until golden and crispy. Scoop them out and set aside to drain.

Step 2

In a PAN, sauté garlic, shallots, and chilies (optional) until fragrant.
Optional, add green beans and stir-fry for 3-5 minutes until tender.
In a CUP, mix soy sauce, sweetener, Tempe Orek spices, and 1/4 cup water.
Pour the mixture into the pan and stir until caramelized.
Toss in the fried tempeh and stir-fry until the sauce has thickened and the tempeh is completely coated.
Season with soy sauce and sweetener to taste.

Serve

Serve warm with rice. Optionally, garnish with chili.
Enjoy!

Notes

Alternatives

[1] Thin strips of tofu, chicken, beef, or pork.

[2] Any small cut vegetables of your choice.

[3] Visit on our blog.

Dec, 2024

Filipino Lumpia Shanghai

SpiceBreeze

Filipino Lumpia, inspired by Chinese spring rolls, are delicate, crispy eggrolls made with ultra-thin wrappers and served with a flavorful dipping sauce. This dish, introduced to the Philippines through centuries of trade and cultural exchange, has become a beloved staple. Traditionally filled with pork and a mix of classic ingredients, our recipe offers plenty of substitutions to make it your own!

hands-on time 1

Course Main Course

Cuisine Filipino

Servings

Ingredients

Filling

1 lb ground pork ^[2]
1 cup finely chopped carrots ^[3]
1/2 cup finely chopped green cabbage ^[3]
1/2 cup finely sliced green onions ^[3]
1 egg
1 tsp soy sauce ^[4] or more to taste

Optional Filling Additions

1/4 cup chopped parsley or cilantro optional
1 to 2 cloves garlic finely chopped, optional
1 fresh red chilies, finely sliced optional or more to taste

Assembling & Frying

1 to 2 pkg lumpia wrappers [4] 6 to 8 inches per side
vegetable oil not olive oil

Sour Sweet Chili Dipping Sauce

1/2 cup vinegar rice or white
1/2 cup sugar or agave syrup
1 tbsp cornstarch

Culinary Spice Kit

1 pouch amchur, basil, chili, coriander, garlic, lemongrass, lemon peel, ginger, star anise, cilantro, onion, cumin, white pepper, cinnamon, lemon oil, lime peel

Others

oil
salt & pepper

Instructions

Filling

In a large BOWL, combine ground meat, chopped carrots, cabbage, green onions, garlic, optional chili, soy sauce, egg, and salt & pepper to taste. Mix until well incorporated.
Cover and keep in the fridge for 1 hour. ^[5]

Assembling - Option 1 [6]

Lay a lumpia wrapper flat on a clean surface, diagonal oriented.
Place 1 tbsp of the filling near one corner of the wrapper. Shape the filling into a log.
Fold the corner over the filling, then fold the sides in, and roll tightly to form a cylinder.
Seal the edge with a dab of water. Repeat for all wrappers.

Assembling - Option 2 [6]

Lay a lumpia wrapper flat on a clean surface, oriented like a square or rectangle (not diagonal).
Place 1 to 2 tbsp of the filling near the edge of one side of the wrapper. Spread the filling evenly along that entire edge, shaping it into a thin, uniform log.
Starting with the side that holds the filling, tightly roll the wrapper over the filling to enclose it.
Continue rolling tightly all the way to the opposite edge, keeping the log shape intact.
When you reach the other edge, dab a little water or beaten egg on the edge of the wrapper to seal it securely. Repeat for all wrappers.

Frying

Heat oil in a deep pan over medium heat.
Fry the lumpia in batches, turning occasionally, until golden brown and crisp (about 3-5 minutes per batch).
Drain on paper towels to remove excess oil.

Sour Sweet Chili Dipping Sauce

In a small POT, mix vinegar, sugar, and 1 tsp ^[7] Lumpia spices with 1/2 cup of water.
Bring the mixture to a gentle boil over medium heat, stirring occasionally until the sugar dissolves completely.
In a CUP, dissolve the cornstarch in 2 tbsp of water.
Slowly add this slurry to the simmering sauce while stirring continuously.
Let the sauce cook for 2-3 minutes until it thickens to your desired consistency.
Remove the POT from the heat and allow the sauce to cool.

Serve

Enjoy warm with a dipping sauce like sweet chili, vinegar with garlic, or banana ketchup.

Notes

[1] Alternatively, use ground poultry or beef.

[2] Good substitutes are:

for carrots: parsnip, rutabaga, daikon, or beetroot.
for green cabbage: kale, red cabbage, or bell pepper.

Alternatively, replace one of the vegetables with a larger portion of the others.

For a meatier version, either omit one of the vegetables or use smaller amounts of each.

[3] Find substitutes on our blog.

[4] Alternatively, use eggroll sheets or spring roll wrappers.

[5] Skip, if you are in a rush.

[6] Assembling Option 1 produces crispier lumpia and resembles the familiar shape of classic Chinese egg rolls. However, since each roll uses only 1 tablespoon of filling, you’ll need to make more rolls.

Assembling Option 2 is the traditional method for Filipino lumpia. Each roll uses 2 tablespoons of filling, making it easier to assemble and resulting in lumpia with a heartier filling but less crispiness.

[7] Start with 1 tsp of the Lumpia spice blend and adjust to taste.

Feb, 2024

Indonesian Martabak

SpiceBreeze

Martabak is a cherished Indonesian street food delicacy defined by its thin, crispy pancake enveloping a savory filling of eggs, minced meat (usually beef or chicken), or vegan alternatives, combined with vegetables and our unique Indonesian spice blend. Typically served with a side of dipping sauce, Martabak is relished as a delectable breakfast choice throughout Indonesia and beyond. Additionally, it can be enjoyed as a dinner option paired with a variety of side dishes.

hands-on time 30

Course Breakfast, Main Course

Cuisine Indonesian

Servings

Ingredients

Filling - Protein

1 lb ground beef or finely chopped poultry [1]

Filling - Fresh Produce

2-4 cloves garlic, finely chopped
1 medium onion, finely chopped [2]
3 green onions , finely sliced [2]
2-3 tbsp fresh chopped celery leaves, parsley, or cilantro optional

Filling - Eggs & Soy Sauce

4 eggs, whisked [3]
1 tbsp soy sauce [4]

Option1: "Pancake" Dough Sheets. Choose One.

eggroll wrappers
phyllo dough

Option 2: Original Dough for the "Pancakes"

2 cups flour
3 tbsp oil
3/4 cup water
1/2 tsp salt

Martabak Culinary Spice Kit

Galangal, coriander, cumin, ginger, yellow mustard, fenugreek, turmeric, cardamom, cinnamon, chili

Suggested Sides

Indonesian pickled veggies (see recipe)
Indonesian nut chili dip (see recipe)
a bed of rice and lettuce or mashed cauliflower
cucumber salad with lemon dressing
double the filling and pour it over the pancakes

Instructions

Optional: Prepare the Dough

Mix together all the dough ingredients, kneading until well combined.
Cover the dough and let it rest at room temperature for 2 hours.
Afterward, divide the dough into quarters and shape each portion into a ball.
Roll out each ball into a large, thin circle sheets about the size of a dinner plate.

Fry the Meat

In a PAN, heat 2 tbsp of oil over medium heat.
Stir-fry the garlic for a few seconds until fragrant.
Add meat and stir-fry until it changes color and is crumbled.
Add onions, soy sauce, and Martabak spices. Stir-fry for approximately 5 minutes.
Transfer the mixture to a plate to cool.

Mix the Filling

In a BOWL, combine the eggs, green onions, herbs (optional), and the cooled fried meat. Mix thoroughly until evenly incorporated.

Fry the Pancakes

Heat a PAN over medium heat until hot.
Place one sheet in the pan and spread a quarter of the filling in the center.
Fold the sides over to fully enclose the filling and create a package.
Fry until golden brown, approximately 2 to 3 minutes per side.
Repeat this process three more times.

Serve

Serve Martabak with your preferred sides for breakfast or dinner.
Enjoy!

Notes

[1] Alternatives:

- 1/2 lb sausages or ham or bacon, diced
- 1 cup dry lentils, 12 oz of cauliflower rice, 1/2 lb diced mushrooms or crumbled tempeh

[2] Alternative: Substitute onions with 1 large leek, finely sliced, or with two cups of chopped kale or spinach.

[3] Alternative: Substitute each egg with

- 1 tbsp ground flax seeds soaked in 3 tbsp of water for 5 minutes.

[4] See our blog for soy sauce substitutes.

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Sep, 2023

Singaporean Mee Rebus

How Mee Rebus Sauce Elevates Your Everyday Dinner

What sets the Asian noodle dish Mee Rebus apart is its unique sauce, which diverges from the typical tomato-based approach and instead relies on the wholesome goodness of sweet potatoes. In its essence, picture a savory broth artfully thickened by the richness of sweet potatoes and complemented with the nutty undertones of peanut flour. This forms the fundamental essence of Mee Rebus sauce—a delectable concoction in its own right, even before you introduce the exotic Asian spice blend. Customizing the flavor is a breeze; simply add lemon juice, salt, and sugar to suit your palate.

Whether you decide to venture into the world of Mee Rebus or not, this recipe can serve as a wellspring of inspiration to infuse fresh creativity into your dinner repertoire. It offers the flexibility to tailor the nut flour component to align with your dietary preferences. Here are some culinary possibilities to explore:

For those accustomed to using tomato sauce in their dishes, consider making the flavorful switch to Mee Rebus sauce. It pairs wonderfully with pizza, infuses meatballs with a unique twist, or adds a tantalizing touch to ground meat for a luscious Bolognese pasta.

Elevate the simplicity of various vegetable-based dishes by drizzling them with the Mee Rebus sauce. Whether it’s steamed mixed vegetables, creamy mashed cauliflower, or earthy roasted root vegetables, this sauce can transform them into culinary delights.

Diversify your options for beef roast accompaniments by introducing the Mee Rebus sauce as an additional gravy choice. Its robust flavors can harmonize beautifully with the rich meatiness of a roast.

Expand your taste experience by pouring the Mee Rebus sauce over fried chicken breast. It will infuse the dish with a delightful fusion of textures and flavors, offering a refreshing departure from the familiar.

Singaporean Mee Rebus - The Breeze Way

SpiceBreeze

This recipe is a simplified. Find an authentic version below.

Mee Rebus is a delectable Southeast Asian noodle dish renowned for its rich and aromatic gravy. It's featuring egg noodles smothered in a thick, sweet potato sauce and elevated by a medley of herbs, spices, and fresh garnishes. This dish is often served with boiled eggs, bean sprouts, and fresh chilies.

Pin Print

hands-on time 30

Course Main Course

Cuisine Malaysian, Singapore

Servings

Ingredients

Protein

1.5 cups cooked beef, pork, or poultry [1]

Fresh Produce

1 medium sweet potato roughly sliced
1 medium onion finely chopped
2 cloves garlic finely chopped
1 medium tomato finely chopped

Packaged Goods/Staples

2 tbsp soy sauce alternatives
1/4 cup nut flour from peanuts, almonds, cashews, or macadamia nuts.
1 lb long thin egg noodles for instance, spaghetti, or any noodles that you like the most
oil
salt & pepper

Mee Rebus Culinary Spice Kit

1 pouch Galangal, ginger, lemongrass, coriander, cumin, yellow mustard, fenugreek, lemon balm, turmeric, cardamom, cinnamon, cloves, lemon peel, chili

Optional

fresh or dried soaked chilies to taste

Suggested Toppings

Hard boiled eggs
Cooked vegetables [2]
Baked tofu
Fried tempeh
Fried or grilled scampi
Fresh mung bean sprouts
Herbs fresh or dried

Instructions

Puree

Cook or steam sweet potato with a pinch of salt.
In a BLENDER, blend it with 2 cups of broth.

Sauce - Step 1

In a POT, heat 2 tbsp oil over medium heat.
Fry onions until fragrant.
Add garlic and Mee Rebus spices. Stir for 30 seconds.
Add tomato and soy sauce. Mix well.
Fry over medium-low heat for 15 minutes or until the oil breaks up. Stir occasionally.

Sauce - Step 2

Optionally, add meat or lentils. Mix well.

Sauce - Step 3

Add sweet potato puree and nut flour. Mix well.
Cover. Bring to a boil.
Cook over medium-low heat until the sauce thickens.
Adjust the seasoning with salt or soy sauce, and sugar, to your taste.

Serve

Pour sauce over noodles.
Add your preferred toppings.
Enjoy!

Notes

[1] The cooked meat should be shredded or cut into bite-size cubes.

Vegetarian substitute: 1 can lentils (14 oz), rinsed.

[2] Bok choy, green beans, onions, spinach, bell pepper, cabbage

Singaporean Mee Rebus

SpiceBreeze

This recipe is an authentic version. Find the simplified 'The Breeze Way' version above.

Pin Print

hands-on time 30

Course Main Course

Cuisine Malaysian, Singapore

Servings

Ingredients

Protein

1.5 cups cooked beef, pork, or poultry [1]

Fresh Produce

1 medium sweet potato roughly sliced
1 medium onion finely chopped
2 cloves garlic finely chopped
1 medium tomato finely chopped
fresh or dried soaked chilies to taste

Packaged Goods/Staples

1 tbsp fermented soy bean paste
1/8 cup dried shrimp
1/4 cup ground peanuts Substitutes [2]
1 lb long thin egg noodles Asian yellow noodles recommended
oil
salt & pepper

Mee Rebus Culinary Spice Kit

1 pouch Galangal, ginger, lemongrass, coriander, cumin, yellow mustard, fenugreek, lemon balm, turmeric, cardamom, cinnamon, cloves, lemon peel, chili

Suggested Toppings

Hard boiled eggs
Cooked vegetables [3]
Baked tofu
Fried tempeh
Fried or grilled scampi
Fresh mung bean sprouts
Herbs fresh or dried

Instructions

Puree

Cook or steam sweet potato with a pinch of salt.
In a BLENDER, blend it with 2 cups of broth.

Sauce - Prepare

In a BLENDER, add onions, garlic, soy bean paste and/or dried shrimp, Mee Rebus spices, 2 tbsp of water, and chilies to taste.
Blend into a puree. Add a bit of water if necessary.

Sauce - Step 1

In a POT, heat 2 tbsp oil over medium heat.
Fry puree from the blender over medium-low heat for 15 minutes or until the oil breaks up. Stir occasionally.

Sauce - Step 2

Optionally, add meat or lentils. Mix well.

Sauce - Step 3

Add sweet potato puree and ground peanuts. Mix well.
Cover. Bring to a boil.
Cook over medium-low heat until the sauce thickens.
Adjust the seasoning with salt and sugar, to your taste.

Serve

Pour sauce over egg noodles.
Add your preferred toppings.
Enjoy!

Notes

[1] The cooked meat should be shredded or cut into bite-size cubes.

Vegetarian substitute: 1 can lentils (14 oz), rinsed.

[2] Good substitutes are almonds, cashews, or macadamia nuts.

[3] Bok choy, green beans, onions, spinach, bell pepper, cabbage

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Jun, 2023

Cambodian Pahut

SpiceBreeze

These delightful Cambodian fish patties are crispy on the outside and tender on the inside. Finely ground fish and an assortment of aromatic spices result in a flavor-packed treat. The combination of lemongrass, galangal, and lime flavors lends a distinctive Cambodian touch to the dish. If desired, add some heat with fresh chilies or replace the fish with poultry or meat.

Pin Print

hands-on time 30

Course Main Course

Cuisine Californian

Servings

Ingredients

Fish Patties

1.25 lb white fish fillet [1]
2 green onions
1-2 cloves garlic
1-3 tsp (brown) sugar

Green Beans

1 lb green beans, ends trimmed
1 tbsp soy sauce [2]
1-2 cloves garlic, chopped (optional)
1 tbsp sesame seeds (optional)
oil
salt & pepper

Pahut Culinary Spice Kit

Galangal, lemongrass, turmeric, lemon balm, makrut leaves, lemon crystals, lime peel, chives

Suggested Sides

cooked rice
baked potatoes
fresh bread

Instructions

Fish Patties

Roughly cut fish into 1-inch size pieces, and chop onions.
In a FOOD PROCESSOR, add fish pieces, onions, garlic, sugar, all Pahut spices, and salt to taste. Blend until it has a smooth texture.
Form the mixture into patties, about 2-inches in diameter.
In a PAN, heat oil over medium heat.
Fry fish patties until brown, about 4 minutes each side.
Transfer patties to a PLATE with PAPER TOWELS to drain excess oil.

Green Beans [3]

In a large POT with boiling water, cook beans for 3 minutes.
Drain and set aside.
In a PAN, heat oil over medium heat.
Add garlic for 1 minute.
Fry beans for about 3 minutes until they are crisp and tender.
Add soy sauce [2] and cook for 2 minutes, stirring constantly.
Optionally, garnish with sesame seeds.
Enjoy!

Notes

[1] For instance: cod, tilapia, halibut, haddock, flounder.

Substitute with ground poultry or meat; skip the food processor; instead mix in a bowl with hands.

[2] Substitutes: see our blog about tamari.

[3] Alternative without oil:

Skip the frying. Cook beans until tender. Season with soy sauce & garlic powder.

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Lorem

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Cambodian Pahut

SpiceBreeze

Pin Print

hands-on time 30

Course Main Course

Cuisine Californian

Servings

Ingredients

Fish Patties

1.25 lb white fish fillet [1]
2 green onions
1-2 cloves garlic
1-3 tsp (brown) sugar

Green Beans

1 lb green beans, ends trimmed
1 tbsp soy sauce [2]
1-2 cloves garlic, chopped (optional)
1 tbsp sesame seeds (optional)
oil
salt & pepper

Pahut Culinary Spice Kit

Galangal, lemongrass, turmeric, lemon balm, makrut leaves, lemon crystals, lime peel, chives

Suggested Sides

cooked rice
baked potatoes
fresh bread

Instructions

Fish Patties

Roughly cut fish into 1-inch size pieces, and chop onions.
In a FOOD PROCESSOR, add fish pieces, onions, garlic, sugar, all Pahut spices, and salt to taste. Blend until it has a smooth texture.
Form the mixture into patties, about 2-inches in diameter.
In a PAN, heat oil over medium heat.
Fry fish patties until brown, about 4 minutes each side.
Transfer patties to a PLATE with PAPER TOWELS to drain excess oil.

Green Beans [3]

In a large POT with boiling water, cook beans for 3 minutes.
Drain and set aside.
In a PAN, heat oil over medium heat.
Add garlic for 1 minute.
Fry beans for about 3 minutes until they are crisp and tender.
Add soy sauce [2] and cook for 2 minutes, stirring constantly.
Optionally, garnish with sesame seeds.
Enjoy!

Notes

[1] For instance: cod, tilapia, halibut, haddock, flounder.

Substitute with ground poultry or meat; skip the food processor; instead mix in a bowl with hands.

[2] Substitutes: see our blog about tamari.

[3] Alternative without oil:

Skip the frying. Cook beans until tender. Season with soy sauce & garlic powder.

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Mar, 2023

Vietnamese Bánh Xèo

Vietnamese
Bánh Xèo

A Magic Combination of Flavors and Textures

Bánh xèo is a delicious Vietnamese dish that can be described as a crispy rice flour crepe filled with savory ingredients such as shrimp, pork, and bean sprouts.

Bánh xèo is traditionally served with fresh herbs, lettuce leaves, and a dipping sauce made from fish sauce, lime juice, sugar, and chili. Our spice blend lets you skip the fish sauce.

Bánh Xèo Spice Blend

[1] Turmeric, chives, fenugreek
[2] Shiitake powder, chili, coriander, garlic, lemongrass, lemon peel, ginger, star anise, cilantro, onion, basil, cumin, white peppercorn, cinnamon, lemon oil

More Asian Recipes

Cambodian Samlar Machu

Cambodian Amok

Cambodian Neorm Masour

Loatian Larb

Vietnamese Banh Mi Thit

Tips & Tricks

The texture of bánh xèo is supposed to be crisp on one side and soft on the other side. If you are not up to this experience, you can have it crisp on both sides by frying the crêpe on the other side as well. Before you decide, fry one tbsp of the batter to see how it turns out and how you like it.
The crepe turns out best with plain standard rice flour. All-purpose flour is a great substitute and better than missing the experience altogether.
Pork belly and shrimp is the authentic choice. Other fillings became popular as well, for instance, finely shredded carrots, zucchini, or cabbage. Add protein with thinly sliced firm tofu or tempeh.
Bánh xèo is traditionally served with a variety of fresh herbs that are used to wrap the crepes and add flavor and texture to each bite. Vietnamese mint, Thai basil, and cilantro are most common. Substitute with a selection of fresh parsley, chives, basil, and thyme.

Vietnamese Bánh Xèo

SpiceBreeze

Bánh Xèo is a delicious Vietnamese crispy crepe seasoned with turmeric and filled with savory ingredients. Bánh Xèo is best served with fresh herbs, lettuce leaves, and a sour-sweet-salty-spicy dipping sauce. Our recipe includes a mild dipping seasoning that lets you skip the fish sauce. The combination of flavors and textures creates a mouthwatering and satisfying meal that is a must-try for anyone who loves Vietnamese cuisine

Pin Print

Course Main Course

Cuisine Vietnamese

Servings

Ingredients

Batter

1 cup rice flour ^*1
4 tsp starch (corn starch or arrowroot)

Dipping Sauce (Nước chấm)

1/4 cup lime or lemon juice
1 tbsp soy sauce or tamari ^*2
1/8 cup sugar ^*2

Filling *(3)

1 cup pork belly or bacon ^*4 thinly sliced
1 cup shrimp ^*4 peeled, deveined
1 small onion thinly sliced
3 cups mung bean sprouts ^*5
6 cups lettuce leaves & fresh herbs ^*6

Others

oil ^*7
salt & pepper

Bánh Xèo Culinary Spice Kit

Pouch [1] Turmeric, chives, fenugreek
Pouch [2] Shiitake powder, chili, coriander, garlic, lemongrass, lemon peel, ginger, star anise, cilantro, onion, basil, cumin, white peppercorn, cinnamon, lemon oil

Instructions

Dipping Sauce (Nước chấm)

In a BOWL ^*8, add lime juice, soy sauce, and 1/2 cup of water. Add Bánh Xèo [2] spices and sugar. Stir until dissolved. Set aside for later.

Batter

In a BOWL *8, mix flour, starch, Bánh Xèo [1] spices, and 1/2 tsp salt.
Add 2 cups of water. Mix well.
Let it rest for 15 minutes.

Frying Step 1 *(9)

In a 9-inch PAN, heat 1 tbsp oil over high heat.
Add pork, shrimp, and onions. Season with salt & pepper to taste. Fry for 3 minutes. ^*10
Divide into 3 parts. Take 2 parts out. Set aside.

Frying Step 2

Add 1 tsp oil. Reheat PAN to sizzling.
Give the batter a stir. Quickly, spread 1/2 cup of the batter over the remaining filling in the PAN and twirl to cover the bottom with a thin layer of batter. Cook 1 minute over high heat.
Turn heat to medium. Spread 1/2 cup of the sprouts on the crepe and sprinkle with salt to taste.
Cover. Cook for 3 to 5 minutes until the edges of the crepe turn golden crisp.
Fold the crepe in half. Transfer it to the OVEN to keep it warm.

Frying Step 3

Return second part of the filling from Step 1 to the PAN.
Continue with repeating Step 2.

Frying Step 4

Return third part of the filling from Step 1 to the PAN.
Continue with repeating Step 2.

Serve

Serve each crepe on a bed of lettuce leaves and fresh herbs. Add the remaining sprouts.
and dipping sauce.
Enjoy!

Notes

(1) Use standard plain rice flour, not the glutinous one that is used for mochi.

Substitute rice flour with all-purpose flour, if necessary, though rice flour makes the crepe more crisp.

(2) Optionally, increase up to double the amount.

Substitute soy sauce with tamari, coconut or liquid aminos, or with Worcestershire. Learn more in our blog.

(3) Double the filling to add as sides.

(4) Pork belly and shrimp is the authentic choice.

Substitute with finely shredded (mixed) vegetables, for instance, carrots, zucchini, or cabbage; thinly sliced firm tofu or tempeh; shredded chicken or beef.

(5) Substitute with the upper soft part of Savoy cabbage, finely shredded.

Optionally, add some thinly sliced green onions.

(6) Bánh xèo is traditionally served with a variety of fresh herbs that are used to wrap the crepes and add flavor and texture to each bite. Vietnamese mint, Thai basil, and cilantro are most common. Parsley, basil, chives, and thyme are great substitutes.

(7) Use oil sparingly, just as much not to burn the meal.

(8) Don't use a stainless steel bowl.

(9) The bánh xèo crepe is supposed to be crisp on one side and soft on the other side.

Alternatively, fry the crepe on the other side as well.

(10) Fry until the ingredients are almost done. They will cook further when covered with the batter.

Category Archives: Asia – South East

Feb, 2025

Javanese Tempe Orek

Ingredients 1x2x3x

Protein

Fresh Produce

Optional

Packaged Goods/Staples

Tempe Orek Spice Kit

Instructions

Step 1

Step 2

Serve

Notes

Dec, 2024

Filipino Lumpia Shanghai

Ingredients 1x2x3x

Filling

Optional Filling Additions

Assembling & Frying

Sour Sweet Chili Dipping Sauce

Culinary Spice Kit

Others

Instructions

Filling

Assembling - Option 1 [6]

Assembling - Option 2 [6]

Frying

Sour Sweet Chili Dipping Sauce

Serve

Notes

Feb, 2024

Indonesian Martabak

Ingredients 1x2x3x

Filling - Protein

Filling - Fresh Produce

Filling - Eggs & Soy Sauce

Option1: "Pancake" Dough Sheets. Choose One.

Option 2: Original Dough for the "Pancakes"

Martabak Culinary Spice Kit

Suggested Sides

Instructions

Optional: Prepare the Dough

Fry the Meat

Mix the Filling

Fry the Pancakes

Serve

Notes

Enter the Culinary World

Sep, 2023

How Mee Rebus Sauce Elevates Your Everyday Dinner

Singaporean Mee Rebus - The Breeze Way

Ingredients 1x2x3x

Protein

Fresh Produce

Packaged Goods/Staples

Mee Rebus Culinary Spice Kit

Optional

Suggested Toppings

Instructions

Puree

Sauce - Step 1

Sauce - Step 2

Sauce - Step 3

Serve

Notes

Singaporean Mee Rebus

Ingredients 1x2x3x

Protein

Fresh Produce

Packaged Goods/Staples

Mee Rebus Culinary Spice Kit

Suggested Toppings

Instructions

Puree

Sauce - Prepare

Sauce - Step 1

Sauce - Step 2

Sauce - Step 3

Serve

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

Vietnamese
Bánh Xèo

Ingredients