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29
Mar, 2023
Vietnamese Bánh Xèo

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
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Vietnamese Bánh Xèo

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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.
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Vietnamese Bánh Xèo

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
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Course Main Course
Cuisine Vietnamese
Servings 3

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.
15
Mar, 2023
Moroccan harcha flatbread

Moroccan Harcha Flatbread

How to cook 34 authentic global recipes without tedious planning.
Moroccan harcha eating

Moroccan Harcha Flatbread

Moroccan harcha is a delicious and traditional breakfast food that is popular in North Africa. It is a type of pan-fried bread made from semolina flour, butter, and milk. Harcha is typically enjoyed with honey, jam, or cheese for a sweet or savory flavor. In this recipe, we will show you how to make the perfect harcha that is crispy on the outside and soft on the inside. Let's get started!

Ingredients

Dry Ingredients

  • 1 cup fine semolina flour
  • 1/4 tsp salt
  • 1/2 tsp baking powder

Non-Dry Ingredients

  • 1 tbsp butter, melted or olive oil
  • 1/2 cup milk or water

Optional Ingredients

  • For sweet version: up to 2-3 tsp sugar or honey (to taste)
  • For exotic flavor: add 1 tsp rose water or orange blossom water

Instructions

Prepare

  1. In a BOWL, mix the dry ingredients. Optionally, add a sweetener and exotic flavor water.
  2. Add the butter and use your fingers or a fork to rub it into the flour mixture until it resembles coarse sand.
  3. Add the remaining ingredients, and stir until a dough forms.
  4. Knead the dough for 2-3 minutes until it becomes smooth and elastic.
  5. Cover and set aside for 5 minutes.

Fry

  1. Shape flat patties in the size of a burger patty or a little smaller and about 1/2 inch thick.
    Alternatively, see this hack on YouTube.
  2. Dust each patty with semolina flour on both sides.
  3. Heat a non-stick pan over medium heat.
  4. Add the harcha patties and fry over low-medium heat for about 4-5 minutes on each side or until golden brown.

Serve (2 Options)

  1. Serve for breakfast with honey, jam, butter, and/or cheese.
  2. Serve as a side for tagine.

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© Recipe: SpiceBreeze
Cuisine: Moroccan / Category: Arabia/Middle East
Moroccan Harcha Flatbread

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13
Mar, 2023
Indian methi paratha

Indian Methi Paratha

How to cook 34 authentic global recipes without tedious planning.
Indian methi paratha

Indian Methi Paratha

Yield: 3

Methi paratha is a popular Indian flatbread that is made with fenugreek leaves and wheat flour. Fenugreek leaves, also known as methi, have a distinct bitter flavor and are packed with nutrients. Methi paratha is a healthy and delicious dish that can be enjoyed for breakfast, lunch, or dinner. The paratha is usually served with yogurt, pickle, or any side dish of your choice. In this recipe, we will show you how to make methi paratha at home in a few easy steps.

Ingredients

  • 2 cups wheat flour
  • 1 cup fresh methi (fenugreek leaves), washed and chopped, or 3 tbsp dried crushed methi
  • 1/2 tsp salt
  • 1/4 cup sour cream or Greek yogurt
  • 2 tbsp oil or ghee

Recommended Spices

  • 1 tsp cumin or coriander or mixed, or ginger
  • 1/2 tsp turmeric
  • 1/2 tsp ajwain seeds

Optional

  • 1/2 tsp chili powder or more to taste

Instructions

Prepare

  1. In a BOWL, combine flour, methi, spice blend, and salt & chili (opt.) to taste. Mix well.
  2. Add sour cream, oil. and 1/4 cup. Mix well.
  3. Knead into a smooth dough. Gradually, add water as necessary, one tbsp at a time. The dough should be soft but not sticky.
  4. Cover the BOWL with a damp kitchen towl. Let it rest for 15-30 minutes.
  5. Divide the dough into equal-sized small balls.
  6. Roll each ball into a flat disc using a rolling pin and some flour for the surface.

Cook

  1. Heat a non-stick PAN over medium heat.
  2. Place the rolled-out paratha in the PAN and cook for 1-2 minutes or until the underside is slightly browned.
  3. Flip the paratha, and cook the other side until brown spots appear on the surface.
  4. Apply a little oil or ghee on both sides and cook until the paratha is crispy and golden brown.

Serve

© Recipe: SpiceBreeze
Cuisine: Indian / Category: Asia - South
Indian Methi Paratha

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2
Mar, 2023
Lebanese Batata Chap

Lebanese Batata Chap

Lebanese
Batata Chap

"Croquettes" With Savory Filling
Batata chap has a crisp outer layer made from mashed potatoes and a juicy filling, seasoned with the Lebanese seven spice blend.

The beauty of this recipe is the diverse filling styles one can make. Branch out to fish, cheese, rice, lentils, or beans.
Batata Chap Spice Blend

Allspice, black peppercorn, cinnamon, ginger, nutmeg, coriander, cloves

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Lebanese Batata Chap

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Lebanese Batata Chap

Lebanese Batata Chap

SpiceBreeze
Batata chap has a crisp outer layer made from mashed potatoes and a juicy filling, seasoned with the Lebanese seven spice blend. Originally from France, the recipe for ‘croquettes’ has been adopted by various cultures. Batata chap is a Mediterranean variation hailing from Beirut, Lebanon. The beauty of this recipe is the diverse filling styles one can make. Branch out to fish, cheese, rice, lentils, or beans.
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Hands-on Time 30 minutes
Course Main Course
Cuisine Lebanese
Servings 3

Ingredients
  

  • 1 lb ground beef or lamb
  • 2 lb russet potatoes peeled
  • 1.5 cup tomato puree
  • 1 onion finely chopped
  • 1 clove garlic grated or pressed
  • 1 lemon for juice
  • 2 eggs
  • 1 cup yogurt
  • 1 cup starch arrowroot powder or corn
  • olive oil
  • salt & pepper

Optional

  • 0.5 cup pine nuts
  • a fresh salad of your choice

Batata Chap Culinary Spice Kit

  • Allspice, black peppercorn, cinnamon, ginger, nutmeg, coriander, cloves

Instructions
 

Filling

  • In a PAN, heat 2 tbsp oil over medium heat.
  • Fry onions and optional nuts for 5 minutes.
  • Add meat, salt to taste, and Batata Chap spices.
  • Stir-fry until the meat is crumbled.
  • Add tomato puree and adjust salt.
  • Cook for about 5 minutes until the sauce thickens.

Potatoes

  • In a POT, boil potatoes until soft. Drain and mash. Add salt & pepper to taste.
  • When cooled, add eggs and starch. Mix well.

Patties

  • Form little ‘golf balls’.
  • Press each ball as flat as possible and fill it with 1 tsp of meat.
  • Press the dough around the meat until closed.
  • Pat the patties until flat and smooth.
  • Preheat OVEN to 375°F.
  • Place the filled patties on a greased baking sheet.
  • Spray them with oil.
  • Bake for 15-20 minutes until they turn brown on all sides, turning halfway.

Sauce

  • In a CUP, mix yogurt, garlic, and 1 tsp olive oil. Season with lemon juice and salt to taste.
  • Serve
  • Serve batata chap with the remaining meat sauce, yogurt sauce, and a fresh salad.
  • Enjoy!

Notes

  • Substitute beef with chicken, turkey, or pork.
  • Substitute meat with 2 cups cooked green lentils or black beans. Use Batata Chap spices to taste.
  • Substitute a part of the tomato puree with fresh chopped tomatoes.
  • Instead of baking, fry batata chaps in hot oil
  • Instead of the forming the patties, use a greased baking pan. Spread half of the potato dough on the bottom. Spread the filling on top. Finish with another layer of potato dough. Spray the top with oil.
  • Alternatively, use the Batata Chap spices for Lebanese Pumpkin Kibbeh. 
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24
Feb, 2023
Indian Malai Kofta

Indian Malai Kofta

Indian
Malai Kofta

Vegetables in the Spotlight

Malai Kofta is a luxurious North Indian delicacy that tantalizes the senses with its creamy and aromatic sauce, and melt-in-your-mouth koftas.

The soft paneer cheese and vegetable or meat koftas are simmered in a velvety sauce that’s infused with our blend of aromatic spices. Each bite leaves you craving for more.

Malai Kofta Spice Blend

Turmeric, ginger, coriander, cumin, methi leaves, black
peppercorn, cardamom, cinnamon, nutmeg, cloves, saffron

 

Indian Malai Kofta

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With or without meat, gluten free, or lactose free
Indian Malai Kofta

Authentic without Meat

If you prefer the authentic malai kofta, try the recipe without meat:

  • garbanzo bean flour
  • grated mixed vegetables
  • grated or crumbled cheese

The meat malai kofta recipe has the same flavor profile. The ingredients are reduced to make room for ground meat.

Gluten-Free Kofta

The malai kofta recipe is made with flavorful garbanzo bean flour which is natural gluten free.

For your convenience, we offer garbanzo bean flour in small amounts in our shop. [coming back soon]

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Garbanzo beans on bread

Malai Kofta Sauce

For the sauce, all you need are these handy staples:
  • onions, garlic, broth (any), tomato puree (unflavored), and heavy cream
Indian Malai Kofta with nuts

Lactose-Free Kofta

For lactose free malai kofta, we recommend to use the meat malai kofta recipe and substitute the cheese with one egg.

For the sauce, our nut mixture is included in the online recipe.

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Indian Malai Kofta

Indian Malai Kofta

SpiceBreeze
Malai Kofta is a luxurious North Indian delicacy that tantalizes the senses with its creamy and aromatic sauce, and melt-in-your-mouth koftas. The soft paneer cheese and vegetable or meat koftas are simmered in a velvety sauce that's infused with a blend of aromatic spices. Each bite leaves you craving for more.
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hands-on time 30 minutes
Course Main Course
Cuisine Indian
Servings 3

Ingredients
  

Kofta Option 1: Meatless (Authentic)

  • 3/8 cup garbanzo bean flour *1
  • 3 cups grated mixed vegetables *2
  • 3/4 cup grated or crumbled cheese *3

Kofta Option 2: With Meat

  • 8 oz ground beef
  • 1/8 cup garbanzo bean flour *1
  • 2 cups grated mixed vegetables *2
  • 1/4 cup grated or crumbled cheese *3

Sauce

  • 1 cup chopped onions
  • 2-3 cloves garlic (optional) chopped, pressed, or grated
  • 1 cup broth of your choice
  • 1 cup tomato puree unflavored
  • 1 cup heavy cream *4

Basic Ingredients

  • oil
  • salt & pepper

Malai Kofta Culinary Spice Kit

  • 1 pouch: Turmeric, ginger, coriander, cumin, methi leaves, black peppercorn, cardamom, cinnamon, nutmeg, cloves, saffron

Suggested Sides

  • basmati rice
  • flatbread *5
  • salad

Instructions
 

Kofta

  • In a BOWL, mix all kofta ingredients, 1 tbsp or about half of the Malai Kofta spices, and salt to taste. Shape the mixture into small round or oval forms.
  • In a PAN, heat oil and fry the koftas until they are golden brown on both sides.
  • Scoop them out and drain them on paper towels.

Sauce

  • In a wide POT, heat 2 tbsp oil.
  • Fry onions and optional garlic until translucent.
  • Add the remaining Malai Kofta spices.
  • Stir-fry for about 1 minute.
  • Add broth, tomato puree, and cream (*4). Bring to a boil.
  • Add the fried koftas. Coat them with the sauce.
  • Cover and cook over low heat for 5 minutes to reheat the koftas.
  • Serve the koftas with the sauce over rice or with flatbread.
  • Optionally, sprinkle with nut pieces and chopped parsley or cilantro.
  • Enjoy!

Notes

(1) Substitute
  • all-purpose flour, or with almond or cashew nut flour & 1 tbsp of starch.
(2) 50:50 carrots & cauliflower (authentic); parsnip, potatoes, Brussels sprouts.
(3) Paneer (authentic), Greek feta, or Mexican cotija.
(4) Substitute with a nut based mixture:
  • 1 cup almond or cashew milk
  • 2 tbsp almond or cashew butter
(5) For instance, naan or methi paratha
2
Feb, 2023
Venezuelan Pabellón Criollo

Venezuelan Pabellón Criollo

Venezuelan
Pabellón Criollo

National Dish for any Occasion

There is literally no family or community event without Pabellón Criollo. The juicy meat is really easy to prepare, just takes a bit of patience.

You can get creative with the combinations of sides and toppings. If you can find plantain, don’t miss to add a side of this fried sweet goodness.

Pabellón Criollo Spice Blend
Annatto, cumin, lime and orange peel, paprika, oregano
Venezuelan Pabellón Criollo

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Short Recipes & Tips for Sides & Sauces

Guasacaca

 Ingredients

  • 1 avocado
  • 1/2 green bell pepper
  • 1 medium onion
  • 1 bunch cilantro
  • 1 bunch parsley
  • 3 cloves garlic or more to taste
Venezuelan Guasacaca

 Directions

  • Roughly cut all Guasacaca ingredients.
  • Blend them in a FOOD PROCESSOR with 1 tbsp oil and 2-4 tbsp water into a smooth sauce.
  • Alternatively, skip the bell pepper. Chop all other ingredients finely, and stir them together with 1 tbsp oil and a bit of water until it’s a smooth sauce
  • Season to taste with salt & pepper and 1 tbsp vinegar or more.

Arepas

For a most authentic Venezuelan dinner experience, arepas are a key side dish. These fried corn breads are very popular filled with potato or chicken salad, and just anything that you would put on a sandwich. 

Arepas are made from a special type of corn flour. The most popular brand is P.A.N. If you found the right one, it will have the instructions on the back. You mix the corn flour with water and a dash of salt. Then, form the arepas in the size of a burger patty. 

Arepas are fried or grilled and then filled with the complete dish or added as a type of bread on the plate.

 

Venezuelan Arepas on grill

Tip: Make sure that the patties are smooth on the outside. If they are dry a crack, add a bit more water to the flour.

Venezuelan Arepas con Pabellón

Fried Plantains

Ripe Plantain

It’s important to select a ripe plantain at the grocery store. Otherwise, it is hard to peel and you have to cut off most of the fruit. Here are some tips:

  • See: The darker the skin, the riper the plantain. It’s normal for a ripe plantain to have some black spots.

  • Feel: Press your finger into the skin. It should feel soft without much resistance.

  • Smell: A ripe plantain should have a sweet, fruity aroma, not sour or musty.

Cut the plantain into large slices. Fry them in hot oil. Drain them on a paper towel. Finally, sprinkle them with salt to taste.

Fried Plantain
Venezuelan Pabellón Criollo

Venezuelan Pabellón Criollo

SpiceBreeze
Pabellón Criollo, widely regarded as Venezuela's national dish, holds a cherished place in the country's history and culture. A staple at family gatherings and community celebrations, this dish is as flavorful as it is meaningful. The preparation begins with juicy meat that is slow-cooked to tenderness, then shredded and sautéed with aromatic fried onions, garlic, and bell peppers. Traditionally, Pabellón Criollo is served alongside fluffy rice, savory black beans, and sweet fried plantains, with a variety of optional accompaniments to enhance the experience.
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hands-on time 30 minutes
Course Main Course
Cuisine Venezuelan
Servings 3

Ingredients
  

Protein

  • 1.5 lbs beef flank or skirt steak *

Fresh Produce

  • 2 onions 1 quartered, 1 finely chopped
  • 2-3 cloves garlic grated or pressed
  • 1 red bell pepper finely chopped

Packaged Goods/Staples

  • 1/2 cup tomato puree unseasoned **
  • oil
  • salt & pepper

Pabellón Criollo Culinary Spice Kit

  • Annatto, cumin, lime and orange peel, paprika, oregano

Suggested Sides & Toppings

  • black beans see recipe link in notes
  • white rice see recipe link in notes
  • fried plantains see recipe link in notes
  • sunny side up eggs
  • avocado slices
  • any mild crumbled or shredded cheese
  • chopped cilantro

Instructions
 

Cook the meat

  • In a POT, bring 2 quarts of water to a boil.
  • Add meat, 1 onion (quartered), and salt & pepper to taste.
  • Return to a boil. Cook over medium-low heat until the meat is tender.
  • Take the meat out and let it cool. Reserve the broth.
  • Pull the meat apart with a fork or by hand.

Fry & Finish the dish

  • In a large PAN, heat 2 tbsp oil.
  • Fry 1 onion (finely chopped) until translucent.
  • Add garlic and bell pepper.
  • Fry for about 5 minutes.
  • Add Pabellón Criollo spices. Mix well.
  • Add salt to taste.
  • Add tomato puree and 2 cups of the reserved broth.
  • Mix well. Add pulled meat. Mix well.
  • Add salt to taste.
  • Cover and cook over low heat for 15 minutes.
  • Occasionally, check the liquid and add broth if necessary.

Serve

  • Serve with rice, beans, and fried plantains, or your preferred sides and toppings.
  • Enjoy!

Notes

* Substitute beef with pork butt or shoulder or with chicken breasts or thighs.
** Tomato puree can be substituted with 1-2 finely chopped tomatoes and 1-2 tsp tomato paste.
*** Recipes for side dishes & sauces
Caribbean rice and beans
Fried plantains (see above this recipe)
Caribbean green seasoning
Guasacaca sauce (see above this recipe)
Arepas (see above this recipe)

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