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31

Dec, 2020

Indonesian Nasi Goreng

Indonesian Nasi Goreng

Indonesian Nasi Goreng

Indonesian Nasi Goreng

SpiceBreeze

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.

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Hands-on Time 30

Course Main Course

Cuisine Indonesian

Servings

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!

Video

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.

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2

Nov, 2020

Malaysian Laksa Lemak

Malaysian Laksa Lemak

Malaysian Laksa Lemak

Malaysian Laksa Lemak

SpiceBreeze

Coconut milk lends a touch of sweetness to the iconic Malaysian Laksa, perfectly balancing its bold sour, salty, and spicy flavors. In this adapted recipe, shrimp paste and fish sauce are replaced with easier-to-find anchovy paste and tamari or soy sauce. For a fish-free variation of this aromatic soup, simply omit the anchovy paste and swap the shrimp for chicken or tofu.

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Hands-on Time 30

Course Main Course

Cuisine Malaysian

Servings

Ingredients

1 lb fresh shrimp
2 cups mung bean sprouts
1/4 cup macadamia nuts
1 cup coconut milk
3 cups vegetable broth
4 oz rice noodles
1 cup shallots sliced
1 inch ginger chopped
2 cloves garlic chopped
1-2 lime or lemon for juice
tamari or soy sauce
oil
salt & pepper

Laksa Culinary Spice Kit

Lemongrass, galangal, turmeric, makrut lime, lime peel, chili

Optional

anchovy paste or fish sauce
fresh cilantro or mint leaves
fresh chilies sliced

Instructions

Spice Paste

In a BLENDER or small FOOD PROCESSOR, add ginger, garlic, shallots, nuts, Laksa spices, 2 tbsp tamari, and 1 tsp oil.
Blend until it becomes a smooth paste.
Add a bit of coconut milk if necessary.

Cook

Prepare noodles according to package instructions.
In a POT, heat 2 tbsp oil. Fry the spice paste for 2 minutes over medium-low heat, stirring constantly.
Add broth, coconut milk, bean sprouts, and shrimp.
Bring to a boil. Cook 5 minutes.
Add chilies to taste (opt.) and 1/4 cup lime juice or more to taste.
Adjust saltiness to taste with tamari or soy sauce, and/or anchovy paste or fish sauce.

Serve

To serve, fill noodles in individual bowls and add the soup.
Optionally, garnish with chopped cilantro or mint leaves.
Enjoy!

Notes

Substitute shrimp with small cubes of chicken, white fish, or tofu, or mix them.
Substitute bean sprouts with bamboo shoots or finely sliced cabbage.
Substitute macadamia nuts with peanuts or almonds.
Substitute noodles with cooked rice.

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1

Nov, 2020

Cambodian Amok

Cambodian Amok

Cambodian Amok

Amok is a national dish of Cambodia. The most common version is Amok Trey with fish in a fresh coconut sauce seasoned with lemongrass, galangal, and makrut limes.

Select Your Ingredients

Typical vegetables are local green Nhor leaves which are slightly bitter. You can make this dish with your favorite protein and vegetables. You can even add some fresh pineapples.

Variations

Substitute fish with sirloin beef, tofu, or more vegetables.
For the beef: Cut the sirloin beef into 1/4-inch thin strips. Fry beef strips in oil over high heat to the desired doneness. Add the fried beef strips to the finished amok dish.
For the tofu:
(1) Prepare: Drain the tofu for 30 minutes. Cut the tofu into half-inch cubes.
(2) Optionally, bake tofu in the OVEN at 350°F for 2o minutes, turning tofu halfway. This gives the tofu an extra crunch.
(3) Substitute tofu for fish. Add the tofu, leaves, and remaining coconut cream altogether. Bring to a boil. Cook over medium-low heat until the leaves are soft.
Substitute green leaves with bok choy, mushrooms, green asparagus, bell pepper, and/or napa cabbage.

The Amok Culinary Spice Kit includes the following spices:

Lemongrass, galangal, lemon, turmeric, makrut lime, chili flakes, basil, bay leaves, lime peel

Amok

Cambodian Amok

SpiceBreeze

Amok is a national dish of Cambodia. The most common version is Amok Trey with fish in a fresh coconut sauce seasoned with lemongrass, galangal, and makrut limes. Typical vegetables are local green Nhor leaves which are slightly bitter. You can make this dish with your favorite protein and vegetables. You can even add fresh pineapples.

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Hands-on Time 30

Course Main Course

Cuisine Cambodian

Servings

Ingredients

1 lb fish filet*) or chicken thighs cut into 1/2-inch strips
1 can coconut cream 13.5 oz
1 bunch green leaves mustard, collard, or dandelion, roughly sliced
1 onion chopped
3 cloves garlic sliced
cooked rice
vegetable or coconut oil salt

Optional (to taste)

lime or lemon juice
tamari or soy sauce or fish sauce
fresh red chilies chopped
fresh pineapple bite-size chunks

Amok Culinary Spice Kit

Lemongrass, galangal, lemon, turmeric, makrut lime, chili flakes, basil, bay leaves, lime peel

Instructions

In a large PAN, heat 2 tbsp oil over medium-low heat.
Fry onions with a pinch of salt until they turn translucent.
Add garlic and fry for 1 minute.
Add 1/2 cup of the coconut cream and Amok spices. Mix well.
Add fish or chicken and salt to taste.
Mix well. Cook for 3 minutes.
Add leaves and remaining coconut cream. Cover. Bring to a boil.
Cook over medium-low heat until the leaves are soft and the fish or chicken is cooked.
Serve amok with rice.
Optionally, add pineapple and/ or season to taste with lime juice, tamari or fish sauce, and/ or fresh chilies.
Enjoy!

Notes

*) for instance: snapper, cod, or tilapia

▪ Substitute fish with sirloin beef, tofu, or more vegetables.

▪ Substitute green leaves with bok choy, mushrooms, green asparagus, bell pepper, and/or napa cabbage.

2

Feb, 2020

Mie Goreng

Indonesian Mie Goreng

Mie Goreng

Indonesian Mie Goreng

SpiceBreeze

Mie Goreng is a popular dish across Indonesia, Malaysia, and Singapore, featuring stir-fried noodles that are reminiscent of Chinese Chow Mein, likely reflecting its Chinese culinary roots. The dish offers a versatile ingredient list, allowing for a mix of vegetables and the option to add meat or shrimp. What truly sets Mie Goreng apart is its distinctive spice blend, highlighted by the earthy notes of galangal, giving it an exceptional and unforgettable flavor.

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Hands-on Time 30

Course Main Course

Cuisine Indonesian

Servings

Ingredients

Shopping List

2-3 cups vegetable mix carrots, leek, Savoy cabbage, all thinly sliced
8 oz noodles e.g. ramen or chukka soba
1 onion thinly sliced
2 cloves garlic finely chopped or grated
soy sauce or tamari
agave syrup or sugar

Optional

1-2 tbsp anchovy paste recommended
1 lb shrimp precooked
1 bunch green onions sliced
1 cup peanuts chopped
1 lemon
3-4 fried eggs
6-8 slices fried tempeh fermented soybeans
1 cup fried onions
1 bag krupuk shrimp crackers

Mie Goreng Culinary Spice Kit

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

Instructions

Noodles

Cook noodles according to package instructions.

Fry

In a large PAN, heat 1 tbsp oil. Fry onions and garlic over medium heat until the onions turn slightly brown.
Add vegetables and fry them over medium heat for about 5-10 minutes(*) until they are almost cooked.
Stir in 2 tbsp tamari, Goreng spices, and 1 tbsp syrup. Add salt to taste.
Optionally, add anchovy paste and shrimp.
Add noodles and stir-fry over medium heat until noodles are well blended with the vegetables.

Serve

Optionally, sprinkle with green onions, peanuts, lemon juice, fried onions.
Place tempeh slices and/or add fried eggs on top.
Serve with krupuk.
Enjoy!

Notes

(*) Leftover vegetables are fine as well. Reduce the cooking time accordingly.

▪ Substitute shrimp with chicken breast, cut into bite-size cubes and add them with the vegetables.

▪ Other vegetables: mung bean sprouts, bamboo shoots, napa cabbage, bok choy, or bell pepper.

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25

Jan, 2020

Indonesian Rendang

Indonesian Rendang

Indonesian Rendang

Indonesian Rendang

SpiceBreeze

Indonesian Rendang is one of the most delicious meals of the world as voted by CNN readers and everybody who tasted it. It's typically made with beef cooked in coconut milk for many hours until the meat is tender and has absorbed the flavors of the exotic spices. Substitute beef with chicken for a faster version.

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hands-on time 30

Course Main Course

Cuisine Indonesian

Servings

Ingredients

Protein

1.25 lb beef stew

Fresh Produce

1 medium onion finely chopped
1 inch ginger grated
3 cloves garlic grated
1-3 red chili sliced (optional)

Packaged Goods/Staples

1 can coconut milk 13.5 oz
oil
salt & pepper

Rendang Culinary Spice Kit

Lemongrass, galangal, coriander, makrut lime leaves, turmeric, mild chili

Suggested Sides

basmati rice recommended
rice noodles
cucumber, carrots, bell pepper sliced
lettuce leaves
pickled vegetables

Instructions

In a POT, heat 2 tbsp oil over high heat.
Season beef with salt and pepper to taste and quickly brown it on all sides.
Transfer beef to a PLATE.
In the same POT, add onions, ginger, garlic, and optional chili to taste.
Fry over medium-low heat for about 5 minutes until the onions turn translucent.
Return beef to the POT. Add Rendang spices. Mix well.
Add coconut milk and salt to taste. Mix well. Cover. Bring to a boil.
Turn heat to low.
Cook for 2 to 4 hours until the beef is tender and most of the liquid has evaporated. Stir occasionally.
Remove LID, turn heat to high, and fry the sauce to concentrate the flavors. Stir frequently to not burn the beef.
The Rendang is done when almost no sauce is left and the beef is dark brown.
Serve Rendang over rice or noodles with fresh vegetables.
Enjoy!

Notes

Notes/ Variations

▪ Substitute beef with chicken thighs or eggplants and zucchini, cut into 1-inch pieces, or lamb stew. Adjust cooking time accordingly.

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4

Sep, 2019

Javanese Sate Ponorogo

Indonesian Sate Ponorogo

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

Course Main Course

Cuisine East Javanese, Indonesian

Servings

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

▪ 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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