Seasonal Archives | Page 27 of 36 | SpiceBreeze

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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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.

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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

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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

6

Jan, 2020

Moroccan B'stilla

Moroccan B’stilla

Moroccan B'stilla

B’stilla, also called pastilla, is a savory-sweet pie with precious saffron in a crisp phyllo-style wrapping. It’s an indispensable menu item on festive occasions like weddings.

Formerly made with pigeons, today one of the most popular versions is filled with chicken and almonds. Alternatively, go for the simple stew version or the Chicken Olives Tagine recipe.

The B'stilla Culinary Spice Kit includes the following spices:

Ginger, black pepper, cinnamon, turmeric, saffron

Variations

Substitute sugar with 1/3 cup soft dried prunes or apricots, finely sliced.
Alternative simple stew version:

Follow only the step under Fillings #2 until the chicken is cooked. Mix 1-2 tbsp almond butter into the sauce and serve over couscous or potatoes.

Alternatively, use the B’stilla spices for the Chicken Olives Tagine recipe here.

Moroccan B'stilla

B’stilla

SpiceBreeze

B'stilla, also known as pastilla, is a savory-sweet pie filled with a delicious mixture of chicken and almonds, delicately seasoned with saffron and wrapped in crisp, flaky phyllo dough. Traditionally made with pigeon, this dish has become a festive favorite, often served at celebrations like weddings. For a simpler take, try the stew version or explore another flavorful tagine recipe (see notes).

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hands-on time 30

Course Main Course

Cuisine Moroccan

Servings

Ingredients

Protein

1.5 lbs chicken breast or thighs cut into 1-inch pieces
3 eggs whisked

Fresh Produce

1 large onion finely chopped
2 tbsp chopped parsley

Dairy

2-4 tbsp butter

Packaged Goods/Staples

1/2 cup ground roasted almonds
1/4 cup powdered sugar^[1]
8 oz phyllo filo dough (18 sheets)

B'stilla Culinary Spice Kit

ginger, black pepper, cinnamon, turmeric, saffron

Optional Garnish

powdered sugar & cinnamon
whole almonds

Instructions

Filling #1 Almond Sugar

Mix almonds with sugar^[1]. Set aside.

Filling #2 Sauce

In a POT, melt 2 tbsp butter over medium heat.
Add onions and fry until translucent.
Add chicken, parsley, B’stilla spices, and salt to taste. Stir-fry for 3 minutes.
Add 1 cup of water. Cook for about 20 minutes until the chicken is tender.
Take the chicken out. > Next see Filling #3.
Continue to cook the sauce uncovered over medium-low heat until no liquid is left.
Stir in eggs and cook for about 2 minutes.
Adjust salt & pepper to taste. Turn the heat off.

Filling #3 Meat

Use the chicken cooked in the step for Filling #2.
Let the chicken cool, then shred it.

Assembly

Cover a 9-inch PIE DISH with overlapping phyllo sheets and about 5 inches hanging over the edges of the dish.
Add layers of the fillings in this order: #2 (sauce), #3 (meat), #1 (almond-sugar).
Cover with the overlapping phyllo sheets.
Spread a thin layer of butter on top.

Bake

Preheat OVEN to 350°F.
Bake B’stilla for 30-40 minutes.
Let it cool a bit.

Serve

Optionally, add garnish.

Enjoy!

Notes

[1] Recommended: Substitute sugar with 1/3 cup soft dried prunes or apricots, finely chopped.

Alternative simple stew version

Follow only the step under Fillings #2 until the chicken is tender.

Mix 1-2 tbsp almond butter into the sauce and serve over couscous or potatoes.

Alternatively

Use the B’stilla spices for a different tagine recipe:

Tagine with prunes

Tagine with olives

25

Sep, 2019

Martinican Colombo de Poulet

Martinican Colombo de Poulet

Martinican Colombo de Poulet

Martinican Colombo de Poulet

SpiceBreeze

Colombo de Poulet is a popular dish in the eastern Caribbean Sea. The key ingredient is the spice bend Colombo powder (Poudre de Colombo) with brown mustard and white rice. You can find the seasoning at any market on the islands of Martinique and Guadeloupe. It's named after the capital of its origin, Sri Lanka.

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hands-on time 30

Course Main Course

Cuisine Martinican

Servings

Ingredients

Protein

1.5 lbs chicken legs

Fresh Produce

1 acorn squash
1 sweet potato
1 lemon for juice
1 onion finely chopped
1 inch ginger grated

Packaged Goods/Staples

salt & pepper
oil
3 cups chicken broth
1 tbsp starch corn or potato

Colombo Culinary Spice Kit

Pouch [1] Anise seeds, cumin seeds, coriander seeds, brown mustard seeds
Pouch [2] Turmeric, cumin, coriander, fenugreek, brown mustard, black pepper, cloves, white rice

Optional

chili peppers sliced

Suggested Sides

cooked rice
plantain sliced, fried
cooked kidney beans
Caribbean rice & beans recipe

Instructions

Prepare

Cut vegetables into bite-size pieces.

Marinate

Season the chicken legs with salt & pepper to taste, 2 tbsp lemon juice, and 2 tbsp oil.
Let them rest for 30 minutes.

Fry

In a PAN, heat 2 tbsp oil over low-medium heat.
Fry Colombo [1] spices about 1 minute until fragrant.
Scoop the spices out. Set them aside.
Fry the onions until they turn translucent.
Add the ginger and chicken legs. Reserve the remaining marinade for later.
Fry the chicken legs on all sides until they turn light brown, turning frequently.

Cook

Add the chicken broth, the remaining marinade, Colombo [2] spices, and salt to taste.
Return the fried spices.
Optionally, add chili peppers.
Cover, bring to a boil, and let cook over medium-low heat for 20 minutes.
Add the vegetables and continue to cook for approximately 10 minutes until all ingredients are cooked.
In a CUP, dissolve 1 tbsp starch in 2 tbsp cold water.
Stir the slurry into the sauce until the sauce thickens.

Serve

Serve the chicken with sauce and rice.
Optionally, add beans and fried plantain.
Enjoy!

Notes

Substitute the chicken with fish fillets (e.g. cod, halibut, haddock, pollack, bass) or shrimp and adjust the cooking time.
Substitute the vegetables with zucchini, potatoes, eggplant, or any pumpkin. Make sure to have two different kinds.
Add Caribbean Rice and Beans as a side.

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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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24

Jun, 2019

Smörgåstårta - Swedish Sandwich Cake

Smörgåstårta – Swedish Sandwich Cake

Smörgåstårta - Swedish Sandwich Cake

It looks like a cake with a savory decoration. The inside is a layered sandwich filled with everything you can imagine as long as you combine it with mayonnaise and eggs on sandwich bread. Serve it cold and cut in cake slices.

Cake or Cupcakes

The recipe below is an easy version of a cake. You can also make four single “cupcakes” instead of one large cake when you assemble on top of four single slices of bread.

Decoration with no Limits

The is no limit for the cake decoration. Often used vegetables are lettuce leaves, sliced cucumber & tomatoes, and chopped chives. Other options are quartered eggs, cherries, grapes, and small shrimps.

The Smörgåstårta Culinary Spice Kit includes the following spices:

Horseradish, green peppercorns, fennel, dill, celery

Fillings Make the Difference

Popular are different fillings for each layer and rich decorations. Here are some inspirations:

Vegetarian filling: Substitute tuna with 1/2 lb of mushrooms. Cut the mushrooms in slices and cook them in some butter until they become just a bit soft.
Meat filling: Substitute tuna with 8 oz ham, cut into 1/2-inch squares, or chicken breast, cooked and shredded.
Paste layer: On one layer spread a smoked cod, salmon, shrimps, anchovy, olive, avocado, or liver pâté paste.
More fillings: Substitute tuna with chopped eggs and anchovies.

Tip: Quick DIY Mayonnaise

In Sweden, it’s often used cream fraîche for the filling, which is rarely available in the United States. It is like a mix of heavy cream and sour cream.

You can make your own mayonnaise any time at home from eggs, oil, and white vinegar:

Leave 2 eggs at room temperature for about 30 minutes.
Mix eggs in a blender.
Add 1 cup of vegetable oil one tablespoon at a time.
Add 1 tsp white vinegar or more to taste.
Add salt and black pepper to taste.

For a variation, add one tsp of mustard or freshly grated horseradish.

Smörgåstårta - Swedish Sandwich Cake

Smörgåstårta - Swedish Sandwich Cake

SpiceBreeze

It looks like a cake with a savory decoration. The inside is a layered sandwich filled with everything you can imagine as long as you combine it with mayonnaise and eggs on sandwich bread. This recipe is one easy version. You can also make four single "cupcakes" instead of one large cake. Popular are different fillings for each layer and rich decorations. Get more recipes and inspirations on our website.

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Cuisine Swedish

Servings

Ingredients

2 can tuna in water each 5 oz
8 oz mayonnaise
4 oz sour cream
4 oz cream cheese
1 cup frozen mixed vegetables
12 slices sandwich bread cut into even squares
2 hard-boiled eggs chopped
1-2 lemon for juice
salt & pepper

Culinary Spice Kit Ingredients:

[Tarta] horseradish, green peppercorns, fennel, dill, celery

Instructions

A. Filling

In a BOWL, mix the Tarta Spices with 1/8 cup lemon juice.
Add mayonnaise, sour cream, cream cheese. Mix well.
Season with salt and pepper to taste.
Set 1 cup of the mixture aside for the “icing”.
To the remaining mixture, add eggs, vegetables, and tuna.

B. Assembly

Assembly the cake on a large serving plate
(1) With a knife, spread four slices of bread with half of the filling.
(2) Place four slices of bread on top.
(3) Spread with the remaining filling.
(4) Place the last slices of bread on top.
(5) Use the “icing” mixture to spread over the top and all sides.
(6) Cover completely with plastic wrap.
Let it rest overnight in the fridge.

C. Decoration

Decorate the cake to your taste, for instance, cover with lettuce leaves and top with tomato slices and chopped herbs. For more ideas and tips see our blog.
Enjoy!