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26
Aug, 2018
Filipino Chicken Inasal

Filipino Chicken Inasal

Chicken Inasal
From Bacolod

Chicken Inasal from the Filipino City of Bacolod has an earthy-peppery taste with a hint of nutmeg and a slight citrus flavor. 

Colored With Lipstick

The key ingredient is annatto or achiote powder. This spice from the “lipstick tree” colors the chicken orange-red and is very popular in Latin and Filipino cooking.

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The Inasal Culinary Spice Kit includes the following spices:

Annatto, lemongrass, lemon peel, ginger

Chili Vinegar Dipping Sauce

Optionally, add a chili vinegar dipping sauce made with fresh or dried chilies:

1 cup vinegar
1 small onion, finely chopped
2 cloves garlic, grated
1-2 fresh red chilis, finely sliced, or red chili flakes to taste
1 tbsp agave syrup or sugar
salt & pepper to taste

In a BOWL, mix all ingredients. 
Cover and set aside in the fridge for 1-3 days.

Filipino Chicken Inasal
Pickled Vegetables

Instead or in addition to the tomato mango salad try this typical Filipino side of pickled vegetables.

Ingredients

Pickling Sauce

2 tbsp white vinegar
2 tbsp sugar
1-2 tsp soy sauce or tamari or fish sauce

Vegetables & Spices

1 English cucumber, thinly sliced
1 orange or red bell pepper, cut into thin strips
1 shallot or small onion
1-2 cloves garlic, thinly sliced
1/4 inch ginger, thinly sliced
1 tsp lemongrass powder or 1/2 tsp lemon zest

 

Directions

Pickling Sauce

In a small POT, heat 2 tbsp water and the vinegar. Add sugar and cook over low heat until the sugar is completely dissolved.

Let cool. Mix in soy sauce or fish sauce to taste.

Finish

In a JAR, add all vegetables and spices. 

Fill with the pickling sauce until all ingredients are covered. 

Store

Cover and set aside in the fridge for 1-3 days.

Chicken Inasal

Filipino Chicken Inasal

SpiceBreeze
Chicken Inasal from the Filipino City of Bacolod has an earthy-peppery taste with a hint of nutmeg and a slight citrus flavor. The key ingredient is annatto or achiote powder. This spice from the "lipstick tree" colors the chicken orange-red and is very popular in Latin and Filipino cooking.
 
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Hands-on Time 30 minutes
Course Main Course
Cuisine Filipino
Servings 3

Ingredients
  

  • 1.25 lb chicken tenders, thighs, or breast cut into 1-inch pieces
  • 2-3 lime or lemon for juice
  • soy sauce or tamari
  • oil
  • salt & pepper

For the Marinade

  • 2 cloves garlic peeled, crushed
  • 2 tbsp sugar brown or white
  • 3 tbsp vinegar white
  • 2 tbsp vegetable oil

For the Salad

  • 2 mango ripe but firm, diced
  • 3 medium tomatoes diced

Suggested Sides

  • Jasmine rice ,
  • chili vinegar dipping sauce see notes
  • pickled vegetables see notes

Inasal Culinary Spice Kit

  • Annatto, lemongrass, ginger, lime peel 

Instructions
 

Marinade

  • Season chicken with salt & pepper to taste.
  • In a BOWL, mix Inasal spices with the ingredients for the marinade and 2 tbsp lime juice.
  • Add chicken. Mix well. Cover.
  • Let marinate in the fridge for 3-24 hours.

Frying

  • In a PAN, heat 2 tbsp oil over medium-high heat.
  • Fry the chicken pieces on both sides until they are cooked.
  • Take chicken out. Cover. Let rest 5 minutes.

Salad*

  • In a BOWL, mix 1 tbsp lime juice, 1 tbsp soy sauce, and 1 tbsp oil.
  • Add mango and tomatoes. Mix well.
  • Season with salt & pepper and sugar (opt.) to taste.

Serve

  • Serve the chicken with your preferred sides.
  • Enjoy!

Notes

  • Substitute chicken with sirloin beef or pork tenderloin or cutlets.
  • Optional:  Add a chili vinegar dipping sauce or pickled vegetables (go to recipes).
25
Jul, 2018
Laotian Larb

Loatian Larb

larb plated

Larb Summer Salad

This simple fresh summer dish is a specialty from Laos. Larb is an exotic sour-salty salad with cooked ground meat and fresh herbs.

Larb likes it hot

Larb is originally very hot and served with unseasoned vegetables to balance the intense flavor. Our seasoning provides the basic with a mild hotness. Add as many fresh chilies as you can take.

Variations
  •  Substitute beef with any other ground meat, or vegetables (recipes below).
  • Substitute 2 green onions with 1/2 red onion.
  • If not using fish sauce, add 1-3 tbsp anchovy paste.
  • Add chopped cilantro or Thai basil.
The Larb Culinary Spice Kit includes the following spices:

Lemongrass, amchoor, garlic, lemon peel, chili, coriander,  ginger, star anise, cilantro, onion, basil, cumin, white peppercorn, cinnamon, lemon oil

Discover New Flavors Every Month!
Larb dipping
Larb dipping

Laotian Larb

SpiceBreeze
This simple fresh dish is a specialty from Laos and one of our summer favorites. Larb or laap is an aromatic sour-salty salad with raw or cooked ground meat. We go with the latter and an exotic blend of lemongrass, amchoor (green mango), and dried herbs. We recommend adding fresh herbs for an extra burst of flavor. It's best with rice and unseasoned salad.
 
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Hands-on Time 30 minutes
Course Main Course
Cuisine Laotian
Servings 3

Ingredients
  

  • 1 lb ground meat beef, pork, or poultry
  • 4 green onions thinly sliced
  • 1 lettuce sliced
  • 1 English cucumber sliced
  • 2-4 limes or lemons for juice
  • 4 cups rice cooked; recommended: jasmine rice
  • 1-2 tbsp soy sauce or tamari

Optional

  • 1 tbsp jasmine rice uncooked
  • 1-3 tsp sugar palm or brown
  • 1-3 tbsp chopped herbs (mint, cilantro, and/or Thai basil)
  • 1-3 fresh red chilies sliced
  • 4 oz mung bean sprouts
  • 1 cup cashew or peanuts chopped

Larb Culinary Spice Kit

  • Lemongrass, amchoor, garlic, lemon peel, chili, coriander, ginger, star anise, cilantro, onion, basil, cumin, mint, white peppercorn, cinnamon, lemon oil

Instructions
 

Optional preparation

  • In a PAN, toast 1 tbsp uncooked rice over medium heat until it turns golden brown.
  • Transfer to a spice grinder and grind until fine. Set aside.

Cook meat

  • In a PAN, cook ground meat over medium heat, stirring frequently, until it’s crumbled and fully cooked.
  • Turn heat off.

Season

  • Add Larb spices and onions. Mix well.
  • Add to taste: 1-3 tbsp lime juice and
  • 1-2 tbsp soy sauce. Mix well.

Optionally

  • Optionally, add chopped herbs (recommended), 1-3 tsp sugar, toasted ground rice, and/or chilies to taste. Mix well.

Serve

  • Transfer larb salad to a SERVING BOWL.
  • Serve with rice, lettuce, cucumber slices, and optional mung bean sprouts.

Optionally

  • Optionally, sprinkle with chopped nuts.
  • Enjoy!

Notes

▪ Substitute 2 green onions with 1/2 red onion.
▪ Substitute soy sauce with 1-3 tsp fish sauce or add 1-3 tbsp anchovy paste.

Vegetarian Versions

Substitute meat and the 'cook meat'-step in the instructions as follows:
1) Cauliflower Larb
  • In a FOOD PROCESSOR, chop 1 head raw cauliflower into rice-size pieces.
  • In a PAN, heat 2 tbsp oil over medium heat.
  • Fry cauliflower until cooked but still a bit crisp.
  • Turn heat off.
2) Mushroom Larb
  • Chop 1 lb of your favorite mushrooms into about pea-size pieces.
  • In a PAN, heat 2 tbsp oil over medium heat.
  • Cook mushrooms until they are cooked.
  • Turn heat off.
27
Feb, 2018
Banh Mi Thit

Vietnamese-Banh Mi Thit

Banh Mi Thit

Bánh Mì Thịt Xá Xíu

Bánh mì refers to Vietnamese baguette. It’s a heritage from the French colonial period. Thit means meat. Our spice blend includes authentic Vietnamese cinnamon. It’s not only sweet but a bit spicy as well.

Bánh Mì Thịt Xíu Mại

This recipe is for Bánh mì thit xá xíu with BBQ pork. You can use other meat or find the meatball version (Bánh mì thit xíu mai) below. 

Variations
  • Substitute pork with chicken, turkey, or tofu.
  • Substitute daikon with radish or turnip.
  • Substitute daikon and carrots with coleslaw.
The Bánh Mì Thịt Culinary Spice Kit includes the following spices:

Annatto, black pepper, Sichuan pepper (not recommended during pregnancy), fennel, Vietnamese cinnamon, star anise, and cloves.

Discover New Flavors Every Month
Bánh Mì Xíu Mại
Bánh Mì Thịt Xíu Mại
Banh Mi Thit

Vietnamese Banh Mi Thit

SpiceBreeze
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Cuisine Vietnamese
Servings 3

Ingredients
  

  • 1 lb pork boneless (cutlet or belly)
  • 1 lb daikon and carrots mix 70:30
  • 2-4 Persian cucumber
  • 1-2 baguette
  • 4 cloves garlic grated
  • 4 tbsp tamari or soy sauce
  • 2 tbsp cooking wine e.g. Marsala/ dry sherry/ white wine
  • 4-6 tbsp agave syrup or honey or sugar
  • 2-8 tbsp rice wine vinegar or white vinegar
  • oil

Optional

  • 1 tsp sesame oil
  • 1 tsp fish sauce or 1 tbsp anchovy paste
  • mayonnaise
  • some sprigs cilantro
  • jalapenos

Culinary Spice Kit

  • Annatto, black pepper, Sichuan pepper (not recommended during pregnancy), fennel, Vietnamese cinnamon, star anise, and cloves

Instructions
 

Marinade

  • Cut meat in 1-inch cubes.
  • In a CONTAINER, mix garlic, tamari, cooking wine, 2 tbsp syrup, 1 tbsp oil.
  • Optional add sesame oil, fish sauce.
  • Stir in Banh Mi Spices.
  • Add meat. Mix well.
  • Let rest in the fridge for 2-24 hours. Stir halfway.

Pickles

  • Cut daikon and carrots into thin match-like strips or shred them.
  • In a BOWL, add 1 cup water.
  • Add to taste: 2-4 tbsp syrup, vinegar, 1-2 tbsp salt.
  • Let rest in fridge 2-24 hours.

Grill

  • Preheat OVEN to 390°F.
  • Place meat on a baking sheet with parchment paper.
  • Bake 30 minutes.
  • Turn halfway and brush meat with the marinade.

Cut

  • Cut cucumber in strips.
  • Cut meat thinly.

Assemble your Banh mi thit

  • Place meat in your baguette.
  • Add cucumber and pickles.

Optional

  • Spread mayonnaise on one half of the baguette. Top with cilantro leaves and/or sliced jalapenos.
  • Enjoy!
Bánh Mì Xíu Mại

Vietnamese Banh Mi Thit Xiu Mai

SpiceBreeze
Bánh Mì refers to Vietnamese baguette. It’s a heritage from the French colonial period. This recipe is a simplified version for Bánh mì Xíu Mại with meatballs. The spice blend includes rare Vietnamese cinnamon. It’s not only sweet but a bit spicy as well.
 
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hands-on time 30 minutes
Course Main Course
Cuisine Vietnamese
Servings 3

Ingredients
  

For the meatballs

  • 1 lb ground meat (pork veal, or poultry)
  • 1/2 lb jicama grated
  • 3 tomato/es chopped
  • 1 small onion finely chopped
  • 3 cloves garlic chopped
  • sesame oil
  • 2 tbsp tapioca starch

For the sauce

  • 1 large onion chopped
  • tomato paste
  • coconut or palm oil

For the pickles

  • 1 lb daikon and carrots mix 70:30
  • agave syrup or honey or sugar
  • rice wine vinegar or white vinegar

For serving

  • 2-4 Persian cucumber cut in thin strips
  • 1-2 baguette

Optional

  • tamari or soy sauce
  • fish sauce
  • mayonnaise
  • some sprigs cilantro
  • jalapenos sliced

Culinary Spice Kit

  • Annatto, black pepper, Sichuan pepper (not recommended during pregnancy), fennel, Vietnamese cinnamon, star anise, and cloves

Instructions
 

Cook jicama

  • In a small POT, bring water to boil and cook jicama for 5 minutes. Drain and set aside to cool.

Pickles

  • Cut daikon and carrots into thin match-like strips or shred them.
  • Keep 2 tbsp cooked jicama aside and add remaining jicama to the daikon and carrots.
  • In a BOWL, add 1 cup water.
  • Add to taste: 2-4 tbsp syrup, vinegar, 1-2 tbsp salt.
  • Let rest in fridge 1-24 hours.

Fry garlic and onions

  • In a PAN, heat 1 tbsp sesame oil over medium heat. Add garlic and onions. Fry over medium-low heat until the onions turn brown. Take them out and set aside to cool.

Prepare meatballs

  • In a BOWL, mix ground meat, 2 tbsp jicama, fried garlic and onions, tapioca starch, and salt to taste. Mix well.
  • Form meatballs. Use about 1 tbsp of the meat mixture for each meatball.

Steam meatballs

  • In a large POT, place a deep soup plate. Fill water around the plate up to half of the height of the plate. Place meatballs in the plate. Cover POT. Heat water and steam meatballs for 15 minutes.

Sauce

  • In a PAN, heat 1 tbsp coconut oil. Add onions and Banh Mi Spices. Mix well.
  • Fry onions until they turn translucent.
  • Add tomatoes and salt to taste. Cook over slow heat for 10 minutes.
  • Add 1 cup of water and stir in 1-2 tbsp tomato paste.
  • Season with tamari and fish sauce to taste.
  • Add steamed meatballs and the liquid from its plate.
  • Mix well and let cook over low heat for 5 minutes, stirring in between.

Assemble your Banh mi thit

  • Place meat in your baguette.
  • Add cucumber and pickles.
  • Spread mayonnaise on one half of the baguette (optional).
  • Top with cilantro leaves and/or sliced jalapenos (optional).
  • Enjoy!

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