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2
Mar, 2023
Thai Pad Kee Mao

Thailandese Pad Kee Mao

Thai
Pad Kee Mao

The Drunken Noodles
Pad Kee Mao’s translates to “Drunken Noodles,” though no alcohol is used in its recipe. Many stories try to explain the origin of this dish with the mystery name.

One thing is sure: Everybody loves the delicious invention. Our recipe is highly adaptable. It works with any type of protein, most vegetables, and for different heat levels
Pad Kee Mao Spice Blend

Chili, coriander, garlic, lemongrass, lemon peel, ginger, star anise, cilantro, onion, basil, cumin, white pepper, cinnamon, lemon oil

 

Thai Pad Kee Mao

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Laotian Larb
Loatian Larb

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Thai Pad Kee Mao

Thailandese Pad Kee Mao

SpiceBreeze
Pad Kee Mao's translates to “Drunken Noodles,” though no alcohol is used in its recipe. Many stories try to explain the origin of this dish with the mystery name. One thing is sure: Everybody loves the delicious invention. Our recipe is highly adaptable. It works with any type of protein, most vegetables, and for different heat levels.
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Hands-on time 30 minutes
Course Main Course
Cuisine Thai
Servings 3

Ingredients
  

Protein

  • 1 lb beef steak *1 thinly cut

Fresh Produce

  • 12 oz vegetables *2 finely cut
  • 5 cloves garlic crushed + peeled
  • 1-2 lime or lemon for juice
  • 10 leaves basil thinly sliced

Packaged Goods/Staples

  • 8 oz wide long noodles *3
  • 2 tbsp tamari or soy sauce
  • 1 tsp anchovy paste
  • 2-3 tsp sugar or palm sugar to taste
  • oil
  • salt & pepper

Pad Kee Mao Culinary Spice Kit

  • 1 pouch Chili, coriander, garlic, lemongrass, lemon peel, ginger, star anise, cilantro, onion, basil, cumin, white pepper, cinnamon, lemon oil

Optional

  • season with fish sauce to taste

Instructions
 

Noodles

  • Cook noodles according to package instructions.

Seasoning

  • In a small BOWL, mix tamari, anchovy paste, 1-2.5 tsp Pad Kee Mao spices
    (depending on your desired heat level), sugar, and 1/8 cup of water.

Fry

  • In a large PAN, heat 2 tbsp oil over medium heat.
  • Add garlic. Stir-fry for 30 seconds.
  • Add meat. Fry until meat is almost done. Take meat out and set aside.

Cook

  • Add to the same PAN: vegetables, seasoning, and 1/2 cup of water. Mix well.
  • Cook for about 5 minutes until vegetables are done.
  • Add noodles to PAN, and return meat. Mix well and cook for 2 minutes. Turn off.
  • Stir in 2 tbsp lime juice or more to taste.

Serve

  • Serve on plates and sprinkle 1 tbsp basil on top of the noodles. Enjoy!

Notes

(1) Substitute beef steak with shrimps, chicken, ground meat, tofu or more vegetables.
(2) Suggested vegetables: bell pepper, carrots, mushrooms, Savoy cabbage, broccoli, mung bean sprouts.
(3) Try rice noodles for a change.
 
2
Oct, 2022
Malaysian Char Kway Teow

Malaysian Char Kway Teow

How to cook 34 authentic global recipes without tedious planning.
Malaysian Char Kway Teow

Malaysian Char Kway Teow

SpiceBreeze
Char Kway Teow is a beloved stir-fried street food from Malaysia, enjoyed across many Asian countries. Traditionally made with wide noodles, it’s just as delicious with other types—or even served over rice. With our spice blend, there’s no need for oyster sauce, and you can customize it by adding your favorite protein. We’ve also included extra vegetables with plenty of options to suit your taste. Adjust the saltiness and heat to create your perfect dish!
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hands-on time 30 minutes
Course Main Course
Cuisine Malaysian
Servings 3

Ingredients
  

Protein

  • 8 oz medium fresh shrimp (*1) or thinly cut chicken breast or sirloin beef
  • 2 eggs whisked

Fresh Produce

  • 1 large leek (*2) (halved lengthwise), cut into 2 inch long pieces
  • 3 green onions cut into 1/2 inch long slices

Packaged Goods/Staples

  • 8 oz long noodles (*3)
  • 1/4 cup vegetable or chicken broth
  • 2-3 tbsp soy sauce or tamari (*4)
  • 2 tsp (brown) sugar or syrup
  • (vegetable) oil

Culinary Spice Kit

  • Shiitake mushrooms, garlic, onions, arrowroot, white pepper

Optional

  • 1-2 slices bacon cut into 1/2 inch thin strips
  • 4 oz mung bean sprouts
  • fish sauce or anchovy paste to taste
  • fresh chili finely sliced, to taste
  • 1 lemon for juice

Instructions
 

Prepare

  • Prepare the noodles according to package instructions. Keep them warm.
  • In a CUP, mix 1/4 cup broth, 2 tbsp soy sauce (*4), 2 tsp sugar, and the Char Kway Teow spices.

Fry Vegetables

  • In a LARGE PAN (*5), heat 2 tbsp oil over medium heat.
  • Add the leek. Fry until just soft.

Stir-Fry All Ingredients

  • Turn heat to high.
  • Add fresh shrimp (*1), chicken, or beef, and bacon (opt.).
  • Stir-fry for 1 minute.
  • Push the ingredients to the side.
  • Add the eggs to emptied PAN surface.
  • Gently push cooked parts from edges so that uncooked eggs can reach the hot PAN surface.
  • Add the noodles, green onions, and sprouts (opt.).
  • Toss gently until all ingredients are well mixed.

Add Sauce

  • Give the prepared sauce a quick stir and add it to the PAN.
  • Toss gently until all ingredients are well coated.
  • Cook for 2 minutes until the sauce soaks in.
  • If the dish appears dry, add 1 tbsp of water or soy sauce to taste, depending on your desired salt level.

Serve immediately.

  • Optionally, sprinkle to taste with fish sauce, fresh chilies, and/or lemon juice.
  • Enjoy!

Notes

(1) Shelled and deveined.
Optionally, substitute half of the shrimp with 4 oz fish cake, sliced.
If using cooked shrimp, add them before the noodles and stir-fry for 30 seconds.
Alternatively, add warm baked tofu cubes on the plated dish.
QUICK TOFU CUBES RECIPE:
Drain 1 lb firm tofu and cut it into 1/2 cubes.
Season with 1.5 tbsp soy sauce, 1 tbsp oil, and 1 tsp starch.
Bake at 350° F for 30 minutes on greased parchment paper, flipping halfway.
 
(2) Substitute the leek with 6 oz green asparagus or (precooked) baby broccoli or zucchini, cut into 2 inches long thin pieces.
(3) Recommended: flat rice noodles or other wide noodles, about 0.25-0.5 inch width.
Alternatively, skip the noodles and serve the sauce over cooked rice.
(4) Optionally, add up to 1 tbsp more and/or substitute 1/2-1 tbsp with dark soy sauce.
For soy sauce substitutes click here.
(5) Alternatively, divide the ingredients in half and cook in two batches.
If you like, use a large wok instead of the pan.

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2
Jul, 2022
Thai Gai Yang

Thai Gai Yang

How to cook 34 authentic global recipes without tedious planning.
Thai Gai Yang

Thai Gai Yang

SpiceBreeze
Gai Yang, which translates to "grilled chicken," is a very popular street food in Laos and Thailand. This dish is known for its savory, salty flavor rather than spiciness. It is served with unseasoned fresh vegetables to balance the overall taste. For those who prefer some heat, fresh chilies or a Thai dipping sauce can be added.
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hands-on time 30 minutes
Course Main Course
Cuisine Thai
Servings 3

Ingredients
  

Protein

  • 1.25 lb chicken breast or thighs [1]

Marinade

  • 3 tbsp soy sauce [2]
  • 1 tbsp sugar best: brown sugar or palm sugar
  • 1 tbsp oil

Fresh Vegetables

  • 2 carrots
  • 1 lemon for juice
  • 1 butter lettuce
  • 6 green onions thinly sliced
  • 2 fresh chilies (optional) thinly sliced

Gai Yang Culinary Spice Kit

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

Suggested Sides

  • jasmine rice [3]
  • rice noodles
  • hearts of palm noodles

Instructions
 

Prepare

  • Cut chicken lengthwise in half, then into 1/4 inch thin slices.
  • On a GRATER, shred carrots with the largest shred size.
  • Drizzle carrots with 1 tsp lemon juice.

Marinade

  • In a CONTAINER, mix soy sauce, sugar, Gai Yang spices, and 1 tbsp oil.
  • Add the chicken slices and mix well.
  • Cover and let it marinate in the fridge 2 - 24 hours.

Fry

  • In a PAN, heat 2 tbsp oil over high heat.
  • Fry chicken slices until golden on all sides, turning frequently.

Serve

  • Place the chicken slices on lettuce leaves.
  • Top with shredded carrots and green onions.
  • Drizzle with lemon juice.
  • Optionally, add fresh chili slices.
  • Serve with your preferred side.
  • Enjoy!

Notes

[1] Alternative: Substitute with shrimp, sirloin beef, or tempeh.
[2] Recommended: Substitute soy sauce with 1 tbsp fish sauce.
Find soy sauce alternatives here.
[3] Optionally substitute part of the rice cooking water with 1 can of pure coconut milk and add 2 tsp sugar per 2 cups of rice.

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31
Oct, 2021
Cambodian Samlar machu

Cambodian Samlar Machu

How to cook 34 authentic global recipes without tedious planning.
Cambodian Samlar machu

Cambodian Samlar Machu

SpiceBreeze
Samlar Machu is a popular Cambodian dish, both as a stew and a soup. The flavor base is the traditional Cambodian kroeung spice blend that includes lemongrass, galangal, and makrut lime leaves. The combination of tamarind, lime, and fish sauce creates a slightly sour-salty note. Adapt the recipe to your taste with chicken, fish, or tofu, and vegetables of your choice.
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hands-on time 30 minutes
Course Main Course
Cuisine Cambodian
Servings 3

Ingredients
  

Protein

  • 1 lbs chicken breast or thighs cut into 1/2-inch pieces (see notes)

Fresh Produce

  • 4 cups chopped vegetables Bok choy, mushrooms, eggplant, bamboo shoots, baby kale, and/ or bell peppers
  • 2 shallots finely chopped
  • 4 cloves garlic finely chopped or grated
  • 1 lime or lemon for juice

Packaged Goods/Staples

  • 2-4 cups chicken or vegetable broth
  • 2 tbsp soy sauce
  • oil
  • salt & pepper

Samlar Machu Culinary Spice Kit

  • Lemongrass, tamarind, galangal, turmeric, chili, makrut lime

Optional

  • fish sauce or anchovy paste to taste
  • fresh chili pepper thinly sliced

Suggested Sides

  • 3 cups steamed or boiled rice

Instructions
 

  • In a POT, heat 2 tbsp oil over medium heat.
  • Stir fry shallots until translucent.
  • Add garlic, chicken, and Samlar Machu spices. Stir for about 3 minutes.
  • Add 2 cups of broth, soy sauce, and salt and pepper to taste.
  • If you prefer a soup, add the remaining broth as well.
  • Optionally, add fresh chili, and fish sauce or anchovy paste.
  • Bring to a boil.
  • Turn heat to medium-low and cook for 10 minutes.
  • Add vegetables.
  • Continue to cook for about 10 minutes until all ingredients are tender.
  • Adjust seasoning to taste with lime juice and salt and pepper.
  • Serve soup and rice in separate bowls.
  • Enjoy!

Notes

Instead of chicken, add cubed firm tofu or fish fillets (e. g. snapper, cod, or tilapia, cut into 1-inch strips) together with the vegetables.

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1
Apr, 2021
Thailandese Pad See Ew

Thailandese Pad See Ew

How to cook 34 authentic global recipes without tedious planning.
Thailandese Pad See Ew

Thailandese Pad See Ew

SpiceBreeze
The Chinese-influenced Thai dish, Pad See Ew, translates to "fried [with] soy sauce." It is comparable to its sibling dish, Pad Thai, which uses thinner rice noodles. While Pad Thai is more sweet and savory, Pad See Ew has a deeper flavor and delicious texture from slightly charred noodles. The highlight of Pad See Ew is the crunchiness coming from the vegetables.
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Hands-on time 30 minutes
Course Main Course
Cuisine Thai
Servings 3

Ingredients
  

  • 8 oz chicken breast thighs, or tenders, thinly sliced
  • 12 oz bok choy leaves sliced, stems thinly sliced
  • 8 oz wide long noodles* al dente**
  • 2 cloves garlic chopped
  • 3 eggs
  • 4.5 tbsp soy sauce*** or tamari
  • 1 tbsp vinegar
  • 0.5 tbsp brown sugar
  • oil

Pad See Ew Culinary Spice Kit

  • Amchoor, lemongrass, garlic, chili, coriander, lemon peel, ginger, star anise, cilantro, onion, basil, cumin, white pepper, cinnamon, lemon oil  

Optional

  • limes for juice
  • fish sauce

Instructions
 

Step 1)

  • In a CUP, mix sugar and Pad See Ew spices.
  • Stir in 4 tbsp soy sauce and vinegar.

Step 2)

  • In a large PAN or WOK, heat 1 tbsp oil over high heat.
  • Fry chicken until brown.
  • Take it out. Mix with 1/2 tbsp soy sauce.

Step 3)

  • Reduce heat to medium. Add 1 tbsp oil.
  • Stir-fry garlic until fragrant (about 30 sec.).
  • Fry bok choy stems until soft. Take them out.

Step 4)

  • Fry noodles until they dry out.

Step 5)

  • Add the sauce and toss until all noodles are well coated.

Step 6)

  • Crack the eggs into the center of the PAN and break the yolk.
  • When the eggs are half-cooked, mix them with the noodles.

Step 7)

  • Increase heat to high.
  • Fry noodles until they start to burn a bit.

Step 8)

  • Add bok choy leaves.
  • Return the stems and chicken without any liquid.
  • Stir-fry until reheated and leaves are wilted.
  • Optionally, finish to taste with lime juice and fish sauce.
  • Enjoy!

Notes

* Try fresh rice noodles if you can find them.
** Cooked until still really firm to the bite.
*** Recommended: 1/3 dark soy sauce if available.
  • Substitute chicken with sirloin beef or pork (boneless chops or tenderloin), fry shortly in step 2.
  • Substitute bok choy with 8 oz of baby broccoli or Chinese broccoli for more crunchiness.

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Thailandese Pad See Ew

Thailandese Pad See Ew

The Chinese-influenced Thai dish, Pad See Ew, translates to “fried [with] soy sauce.” It is comparable to its sibling dish, Pad Thai, which uses thinner rice noodles. While Pad Thai is more sweet and savory, Pad See Ew has a deeper flavor and delicious texture from slightly charred noodles. The highlight of Pad See Ew is the crunchiness coming from the vegetables.

  • 8 oz chicken breast (thighs, or tenders, thinly sliced)
  • 12 oz bok choy (leaves sliced, stems thinly sliced)
  • 8 oz wide long noodles* (al dente**)
  • 2 cloves garlic (chopped)
  • 3 eggs
  • 4.5 tbsp soy sauce*** or tamari
  • 1 tbsp vinegar
  • 0.5 tbsp brown sugar
  • oil

Pad See Ew Culinary Spice Kit

  • Amchoor, lemongrass, garlic, chili, coriander, lemon peel, ginger, star anise, cilantro, onion, basil, cumin, white pepper, cinnamon, lemon oil  

Optional

  • limes for juice
  • fish sauce

Step 1)

  1. In a CUP, mix sugar and Pad See Ew spices.
  2. Stir in 4 tbsp soy sauce and vinegar.

Step 2)

  1. In a large PAN or WOK, heat 1 tbsp oil over high heat.
  2. Fry chicken until brown.
  3. Take it out. Mix with 1/2 tbsp soy sauce.

Step 3)

  1. Reduce heat to medium. Add 1 tbsp oil.
  2. Stir-fry garlic until fragrant (about 30 sec.).
  3. Fry bok choy stems until soft. Take them out.

Step 4)

  1. Fry noodles until they dry out.

Step 5)

  1. Add the sauce and toss until all noodles are well coated.

Step 6)

  1. Crack the eggs into the center of the PAN and break the yolk.

  2. When the eggs are half-cooked, mix them with the noodles.

Step 7)

  1. Increase heat to high.
  2. Fry noodles until they start to burn a bit.

Step 8)

  1. Add bok choy leaves.
  2. Return the stems and chicken without any liquid.
  3. Stir-fry until reheated and leaves are wilted.
  4. Optionally, finish to taste with lime juice and fish sauce.
  5. Enjoy!

* Try fresh rice noodles if you can find them.

** Cooked until still really firm to the bite.

*** Recommended: 1/3 dark soy sauce if available.

  • Substitute chicken with sirloin beef or pork (boneless chops or tenderloin), fry shortly in step 2.
  • Substitute bok choy with 8 oz of baby broccoli or Chinese broccoli for more crunchiness.
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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