Carnival Venice boat

Carnival – Culinary Traditions

Unveiling the Flavors of Carnival

A Culinary Adventure Through Tradition and Taste

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Carnival, a time of vibrant colors, lively music, and exuberant celebrations, is much more than just a festivity—it’s a cultural phenomenon that transcends borders and unites people in joyous revelry. Originating from ancient pagan rituals and later evolving into a Christian tradition, Carnival has become synonymous with extravagance, merriment, and of course, delectable cuisine. Join us on a culinary journey as we explore the fascinating origins of Carnival and tantalize your taste buds with mouthwatering dishes from around the world.

The Origins of Carnival

Carnival traces its roots back to ancient times when pagan societies celebrated the arrival of spring with fertility rites and feasts. Over time, these celebrations evolved into elaborate spectacles marked by parades, masquerades, and indulgence in food and drink. With the spread of Christianity, Carnival became intertwined with the pre-Lenten festivities leading up to Ash Wednesday, providing a final opportunity for revelry before the solemn period of Lent.

Fun Fact: The word “Carnival” is believed to derive from the Latin phrase “carne vale,” meaning “farewell to meat,” reflecting the traditional practice of abstaining from meat during Lent.

Spring Tulips

Culinary Delights of Carnival

No Carnival celebration is complete without an array of mouthwatering dishes that reflect the unique flavors and traditions of each region. Whether you’re indulging in the rich and savory delights of Brazil or savoring the classic Italian pasta dishes, Carnival is a feast for the senses.

While Germany may not be as famously associated with Carnival as some other countries, it does have its own culinary traditions, especially in regions like Rhineland and Bavaria where Carnival, or “Karneval” and “Fasching,” respectively, is celebrated with gusto. One iconic Carnival food from Germany is “Berliner Pfannkuchen,” which are essentially Berliner doughnuts or jam-filled doughnuts.

Fasching - Berliner Pfannkuchen

Mustard-Filled Surprise

In Germany, particularly in regions like Berlin and Rhineland, there’s a playful tradition associated with Berliner Pfannkuchen during Carnival celebrations. As part of the festivities, some of the doughnuts are secretly filled with mustard instead of the traditional fruit jam. This tradition adds an element of surprise and mischief to the enjoyment of these sweet treats. When unsuspecting revelers take a bite, they’re met with the unexpected tanginess of mustard instead of the anticipated sweetness, resulting in laughter and playful reactions. It’s all in good fun and adds an extra layer of excitement to the Carnival festivities, showcasing the playful spirit of the season.

Bucatini with Anchovies (Italian Delight)

Transport yourself to the streets of Italy with a comforting bowl of bucatini pasta tossed in a flavorful anchovy sauce. This classic dish showcases the simplicity and elegance of Italian cuisine, with the umami richness of anchovies adding depth of flavor to every bite.

Doubles (Trinidadian Treat)

Experience the bold and vibrant flavors of Trinidad and Tobago with doubles, a beloved street food delicacy. These delightful sandwiches feature curried chickpeas sandwiched between two soft bara bread, topped with chutneys, cucumber, and pepper sauce. A true explosion of taste in every bite!

Vatapá (Brazilian Bliss)

Journey to the shores of Brazil with vatapá, a creamy and spicy dish that captures the essence of Brazilian cuisine. Made with bread, shrimp, coconut milk, peanuts, and palm oil, vatapá tantalizes the taste buds with its rich and exotic flavors. Perfect for savoring during Carnival festivities!

Brazilian Coxinha

Coxinha (Savor the Flavor of Brazil)

Embrace the culinary delights of Brazil with coxinha, a popular street food snack that’s sure to please. These deep-fried dough balls are filled with flavorful shredded chicken, shaped like drumsticks, and enjoyed by revelers of all ages. Add a touch of Brazilian flair to your Carnival celebrations with this delicious treat!

As Carnival sweeps across the globe, it brings with it a riot of colors, music, and culinary delights that unite people in celebration and joy. From the historic streets of Venice to the bustling cities of Brazil, Carnival is a time to indulge in the rich tapestry of cultures and traditions that make our world so wonderfully diverse. So, why not join in the festivities and embark on a culinary adventure of your own? Try your hand at these delicious dishes and immerse yourself in the magic of Carnival wherever you may be. Buon appetito!

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Pakistani Kadhi Pakora

Pakistani Kadhi Pakora

Pakistani Kadhi Pakora

Pakistani Kadhi Pakora

SpiceBreeze
This recipe combines two dishes: crisp Pakora fritters and gravy-style Kadhi. Both use garbanzo bean ("chickpea") flour as the main ingredient. Though variations are included, we recommend staying original. Garbanzo bean flour has a wonderfully unique taste. Think of falafel or hummus. You can order the flour online or grind dried beans.Tip: Fry whole dried chilies in oil. Pour oil on the served Kadhi.
hands-on time 30 minutes
Course Main Course
Cuisine Pakistani
Servings 3

Ingredients
  

Protein

  • 1 lb chicken thighs or 2 lbs drum sticks optional *)

Fresh Produce

  • 2 large onions thinly sliced
  • 4 cloves garlic grated
  • 1 inch ginger grated
  • fresh chili optional
  • 2 tomatoes chopped
  • 1 cup spinach, parsley, or chives chopped

Dairy

  • 1 cup yogurt plain

Packaged Goods/Staples

  • 1.5 cups garbanzo bean flour
  • oil
  • salt

Kadhi Pakora Culinary Spice Kit

  • Pouch [1] Coriander, mild chili, fenugreek, turmeric, cumin, asafoetida
  • Pouch [2] Ajwan and cumin seeds

Instructions
 

Prepare

  • In a BOWL, add yogurt, 0.5 cup of flour, and 0.5 cup of water.
  • Mix until well combined.

Kadhi

  • In a large POT, heat 2 tbsp oil over medium heat.
  • Fry half of the onions until they turn brown.
  • Add garlic, ginger, and Kadhi Pakora [1] spices.
  • Optionally, add chilies.
  • Stir fry for 30 seconds.
  • Add tomatoes. Mix well.
  • Cook 5 minutes over medium heat, stirring frequently.
  • Add the yogurt mixture to the POT.
  • Optionally, add chicken.
  • Add 2.5-3 cups of water and salt to taste. Mix well.
  • Cook over low heat for 30 minutes or longer until chicken is done, stirring frequently.

Pakoras

  • In a BOWL, mix half of the onions, spinach, 1 cup of flour, salt to taste, and Kadhi Pakora [2] spices.
  • Mix well. Let soak for 20 minutes.
  • Add about 2-4 tbsp of water to make a thick paste.
  • In a PAN, heat 1 inch of oil over high heat.
  • Use 1 heaping tbsp of the Pakora mixture for each Pakora. Optionally, form little balls.
  • Fry on all sides until golden and crisp.

Serve

  • Serve crisp Pakoras in Kadhi.
  • Optionally, let Pakoras soak for 5 minutes in the Kadhi before serving.
  • Enjoy!

Notes

Notes/ Variations
*) Add chicken when adding the yogurt mixture and  cook until done.
▪ Substitute the yogurt mixture with this flour-water: Dissolve 2 tbsp of any flour in 1 cup of cold water.
▪ Use the Kadhi Pakora [2] spices in fritters or hash browns.

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Pakistani Kadhi Pakora

Pakistani Kadhi Pakora

This recipe combines two dishes: crisp Pakora fritters and gravy-style Kadhi. Both use garbanzo bean ("chickpea") flour as the main ingredient. Though variations are included, we recommend staying original. Garbanzo bean flour has a wonderfully unique taste. Think of falafel or hummus. You can order the flour online or grind dried beans.Tip: Fry whole dried chilies in oil. Pour oil on the served Kadhi.

Protein

  • 1 lb chicken thighs or 2 lbs drum sticks (optional *))

Fresh Produce

  • 2 large onions (thinly sliced)
  • 4 cloves garlic (grated)
  • 1 inch ginger (grated)
  • fresh chili (optional)
  • 2 tomatoes (chopped)
  • 1 cup spinach, parsley, or chives (chopped)

Dairy

  • 1 cup yogurt (plain)

Packaged Goods/Staples

  • 1.5 cups garbanzo bean flour
  • oil
  • salt

Kadhi Pakora Culinary Spice Kit

  • Pouch [1] Coriander, mild chili, fenugreek, turmeric, cumin, asafoetida
  • Pouch [2] Ajwan and cumin seeds

Prepare

  1. In a BOWL, add yogurt, 0.5 cup of flour, and 0.5 cup of water.

  2. Mix until well combined.

Kadhi

  1. In a large POT, heat 2 tbsp oil over medium heat.
  2. Fry half of the onions until they turn brown.
  3. Add garlic, ginger, and Kadhi Pakora [1] spices.
  4. Optionally, add chilies.
  5. Stir fry for 30 seconds.
  6. Add tomatoes. Mix well.

  7. Cook 5 minutes over medium heat, stirring frequently.

  8. Add the yogurt mixture to the POT.

  9. Optionally, add chicken.

  10. Add 2.5-3 cups of water and salt to taste. Mix well.

  11. Cook over low heat for 30 minutes or longer until chicken is done, stirring frequently.

Pakoras

  1. In a BOWL, mix half of the onions, spinach, 1 cup of flour, salt to taste, and Kadhi Pakora [2] spices.

  2. Mix well. Let soak for 20 minutes.

  3. Add about 2-4 tbsp of water to make a thick paste.

  4. In a PAN, heat 1 inch of oil over high heat.

  5. Use 1 heaping tbsp of the Pakora mixture for each Pakora. Optionally, form little balls.

  6. Fry on all sides until golden and crisp.

Serve

  1. Serve crisp Pakoras in Kadhi.
  2. Optionally, let Pakoras soak for 5 minutes in the Kadhi before serving.
  3. Enjoy!

Notes/ Variations

*) Add chicken when adding the yogurt mixture and  cook until done.

▪ Substitute the yogurt mixture with this flour-water: Dissolve 2 tbsp of any flour in 1 cup of cold water.

▪ Use the Kadhi Pakora [2] spices in fritters or hash browns.

Main Course
Pakistani
ajwan seeds, asafoetida, fenugreek, turmeric
Ethiopian Fasolia

Ethiopian Fasolia

Ethiopian Fasolia

Ethiopian Fasolia

SpiceBreeze
Discover the enchanting flavors of Ethiopia through the aromatic wonder that is Fasolia. Picture a culinary mosaic where green beans and carrots unite, bathed in a fragrant blend of spices that beckons to the heart of East African tradition. As you indulge in the tender embrace of these stewed vegetables, allow the rich tapestry of Ethiopian cuisine to unfold on your palate. Fasolia is not just a dish; it's a sensory voyage, inviting you to savor the essence of vibrant markets and diverse landscapes, and relish in the cultural symphony that defines Ethiopian gastronomy.
hands-on time 30 minutes
Course Main Course
Cuisine Ethiopian
Servings 3

Ingredients
  

Fresh Produce

  • 1 large (red) onion halved and thinly sliced
  • 1 lb carrots cut into sticks [1] [2]
  • 1 lb green beans trimmed and sliced [1]
  • 1-2 fresh green chilies (optional)

Packaged Good/Staples

  • oil

Culinary Spice Kit

  • Turmeric, garlic, ginger, onions, basil, ajwain, cardamom, fenugreek

Suggested Proteins

  • 1 can garbanzo beans rinsed [3]
  • fried or grilled chicken thighs or breast small strips or bite-size pieces
  • grilled steak
  • beef or chicken stew

Suggested Sides

Instructions
 

  • Heat a large POT to medium-high heat.
  • Add onions and 1/2 tsp salt.
  • Cook over medium heat for 5-15 minutes, stirring frequently, until the onions have softened and turned slightly golden.
  • Add 1/4 cup of oil and fry onions for 5 minutes.
  • Add the carrots and Fasolia spices, cooking for 5 minutes, stirring frequently.
  • Add the green beans and garbanzo beans (optional). Cover the pot.
  • Continue cooking over low-medium heat for approximately 15-20 minutes until the beans and carrots are very tender, stirring occasionally.
  • Add salt to taste and optionally fresh green chilies.
  • Serve fasolia with your preferred protein and sides.

Notes

[1] Cut all vegetables into approximately 1.5-inch long sticks.
Alternative vegetables - Mix your own combination or go with one of these:
  • one of: green beans or green cabbage or collard greens
  • and one of: potatoes or carrots or beetroots
  • or two of: potatoes or carrots or beetroots
[2] Cut the thin part of the carrots into quarters and the thicker parts into pieces of similar thickness.
[3] Optionally, add garbanzo beans together with the green beans.
[4] From an Ethiopian store, if available, or try our shortcut recipe below.
 
Ethiopian Injera

Ethiopian Injera - Shortcut Version

Injera is best made with teff flour. This gluten-free grain is increasingly available in grocery stores with a wide product selection. Of course, Amazon has it too.

Authentic Ethiopian injera requires a long preparation time and many steps spread over several days. The baking requires a special pan dedicated only for injera and years of experience. Our shortcut recipe skips the long preparation and can be made on a regular pan. Though the spongy texture can't be reached, the use of teff flour creates an authentic flavor and is fun to eat.

Ingredients

  • 3/4 cup teff flour
  • salt
  • baking soda
  • 2 tbsp yogurt, plain

Instructions

Batter

In a BOWL, mix teff with a dash of salt and baking soda.

Add 3/4 cup of water and the yogurt.

Bake

Heat a dry PAN over medium heat.

Add 1/4 cup of the batter in the center of the PAN.

Tilt the PAN with a circular motion so that the batter coats the surface evenly.

Cover and cook until the batter is dried, about 2 to 5 minutes. Don't turn it.

 

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Japanese Ochazuke with Furikake

Japanese Ochazuke with Furikake

Japanese Ochazuke with Furikake

Japanese Ochazuke with Furikake

SpiceBreeze
Japanese tea ceremonies are famous. In this dish, rice is submerged in green tea, hot or cold, and becomes wonderfully juicy and refreshing. Of course, we have a non-tea option as well. Ochazuke is a light one-bowl dish that offers a diverse selection of toppings. With fish, chicken, or eggs it turns into a complete dinner. Alternatively, use the Furikake seasoning on any dish where you want to add an Asian flavor note.
 
Hands-on Time 30 minutes
Course Main Course
Cuisine Japanese
Servings 3

Ingredients
  

  • 1.5 lb salmon
  • 5 oz spinach or kale leaves
  • 4 green onions finely chopped
  • 8 cups steamed or cooked rice
  • 8 cups matcha or other green tea
  • soy sauce or tamari
  • oil

Furikake Culinary Spice Kit

  • Toasted sesame seed, white & black, roasted seaweed

Optional Toppings

  • wasabi paste
  • pickled ginger
  • chives chopped
  • Japanese crackers crushed in a plastic bag

Instructions
 

Prepare

  • In a PAN or OVEN (350°F), roast salmon on both sides until it's cooked through.
  • Add only a little oil if necessary.
  • Break the salmon flesh with a fork into bite-size flakes.
  • In a PAN, fry spinach in 2 tbsp oil over medium heat until just soft.

Serve

  • Serve rice, fish, tea, and toppings in separate BOWLS.

Assemble

  • Fill one cup of rice into a small BOWL.
  • Add salmon and spinach on top.
  • Fill BOWL up to 3/4 of the rice with hot or cold tea.
  • Sprinkle to taste with green onions, soy sauce, Furikake spices, and optional toppings. Enjoy!

Notes

▪ Substitute tea with a broth of your choice.
▪ Substitute salmon with a fish of your choice, egg omelet (cut into strips), poached eggs, or cooked shredded chicken.

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Balkan Ćevapčići with Đuveč

Balkan Ćevapčići with Đuveč

Balkan
Plate

Balkan Ćevapčići Sausages with Đuveč Rice

These small, finger-shaped grilled sausages with a smooth and springy texture are bursting with flavor. Serve them in bread or with some traditional sides.

Đuveč Spice Blend

Hungarian paprika, green and red bell pepper, black pepper, marjoram, savory, fenugreek, celery seeds

Balkan Ćevapčići with Đuveč

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Ajvar

roasted bell pepper

1. Roast

Preheat OVEN to 400°F.
Roast one or more whole bell pepper for 30-40 minutes until they are tender and slightly burnt. Turn them every 10 to 15 minutes.
 
Let them cool. Remove the stem and seeds, and peel them. 
 
 

2. Blend

In a FOOD PROCESSOR, blend the bell pepper until it turns into a smooth paste.
 

3. Cook

In a small POT, add 2 tbsp oil for the first bell pepper, and add 1 tbsp for each additional bell pepper. Heat to sizzling hot.
 
Careful of splatters, add bell pepper paste.
Optionally, add grated garlic and/or chilies to taste.
 
Cover. Cook over low heat for 1 hour.
 
Add a pinch of sugar (optional) and salt to taste.
Optionally, add vinegar to taste.
 
Continue to cook until all oil disappeared and the sauce has a consistency like a dip or spread. Stir frequently to avoid burning.
Balkan Ćevapčići with Đuveč

Balkan Ćevapčići with Đuveč

SpiceBreeze
Ćevapčići is a popular dish from the Balkans, particularly enjoyed in countries like Croatia, Serbia, Macedonia, and Bosnia and Herzegovina. These small, finger-shaped grilled sausages with a smooth and springy texture are bursting with flavor and are perfect for a casual gathering or a delicious weeknight dinner. Đuveč is a versatile and comforting one-pot meal that can be enjoyed on its own (see option 2 in the directions) or as a side dish.
hands-on time 30 minutes
Course Main Course
Cuisine Balkan
Servings 3

Ingredients
  

Sausages

  • 1 lb ground meat [1]
  • 2 cloves garlic finely chopped (optional)
  • 1/2 tsp baking soda

Balkan Rice

  • 1 onion finely chopped
  • 2 cloves garlic finely chopped
  • 1 tomato chopped
  • 1/2 cup peas (fresh or frozen)
  • 1 cup rice thoroughly rinsed
  • 4-5 cups vegetable or chicken broth [2]
  • oil
  • salt & pepper

Đuveč Culinary Spice Kit

  • Hungarian paprika, green and red bell pepper, black pepper, marjoram, savory, fenugreek, celery seeds

Suggested Sides

  • French fries or baked potatoes
  • sour cream or plain yogurt
  • ajvar paste
  • cabbage salad

Instructions
 

Balkan Sausages

  • In a BOWL, mix meat with baking soda, 2 oz water, garlic, salt & pepper to taste.
  • Knead for about 20 minutes.
  • Wet your hands with a little water. Form small sausages, with a diameter of a thumb and no more than 2 inches in length.
  • Place sausages in a large BAKING PAN.
  • If you make a bigger batch, place BAKING PAPER or ALUMINUM FOIL between each layer.
  • Cover the BAKING PAN.
  • Let them rest in the fridge for 12-24 hours.
  • Grill the sausages over medium heat Occasionally, brush sausages with the broth.
  • Alternatively, fry the sausages in a PAN with oil over medium heat, turning frequently.
    Balkan Ćevapčići

Balkan Rice - Option 1: as a Side [2]

  • In a POT, heat oil over medium heat.
  • Fry onions and garlic over low heat until translucent.
  • Add tomatoes, peas, Đuveč spices, and salt & pepper to taste.
  • Add the rice. Mix well.
  • Add 2 cups broth or more until all is covered.
  • Cover. Bring to a boil. Reduce heat to low.
  • Cook until the rice is done and all liquid has been absorbed, about 20-25 minutes.

Balkan Rice - Option 2: as a Complete Meal [2]

  • Modify the directions for Balkan Rice - Option 1, as following:
  • Before adding onions to the POT, fry 8 oz chicken (1/2 inch sized pieces) over high heat for 5 minutes, stirring occasionally. Return heat to medium and continue with the onions.
  • After the onions are done, add 1 chopped bell pepper (red or green or mixed). Fry the bell peppers for 5 minutes, stirring occasionally.
  • Continue with adding the tomatoes, ...

Serve Options

  • 1. Serve sausages with rice (as a side) and any fresh green salad with a light dressing (no mayo or cream) [3]. Optionally, add mustard or our Apple Beer Grill Sauce.
  • 2a). Serve sausages in bread:
    Brush the inside of the bread with broth and spread it with sour cream or yogurt or with ajvar.
    Fill the bread with chopped onions and 2 to 5 sausages.
    Balkan Ćevapčići in bun
  • 2b) Prepare Balkan rice as a complete meal.
    Optionally, serve it with any fresh green salad with a light dressing (no mayo or cream) [3].
  • 3) Make it a complex Balkan meal:
    Serve sausages with rice (as a side), add cabbage salad and ajvar. Optionally, add French fries.

Notes

[1] Recommended: 70-80% beef, mixed with lamb   or 100% beef or veal. Any other meat combinations works too.
[2] Optionally, for authentic red color:
  • Plan for about 1 cup more broth.
  • When adding the broth, add 1/2 cup more of the broth and 1 tbsp tomato paste.
  • During the last cooking step, check after 15 and 20 minutes if there is still any liquid left to complete the rice cooking process without burning it. If necessary, add 1/4 cup of boiling hot broth. But don't stir!
[3] See inspirations for leaf green salads in our culinary building blocks.
Cambodian Pahut

Cambodian Pahut

Cambodian Pahut

Cambodian Pahut

SpiceBreeze
These delightful Cambodian fish patties are crispy on the outside and tender on the inside. Finely ground fish and an assortment of aromatic spices result in a flavor-packed treat. The combination of lemongrass, galangal, and lime flavors lends a distinctive Cambodian touch to the dish. If desired, add some heat with fresh chilies or replace the fish with poultry or meat.
hands-on time 30 minutes
Course Main Course
Cuisine Californian
Servings 3

Ingredients
  

Fish Patties

  • 1.25 lb white fish fillet [1]
  • 2 green onions
  • 1-2 cloves garlic
  • 1-3 tsp (brown) sugar

Green Beans

  • 1 lb green beans, ends trimmed
  • 1 tbsp soy sauce [2]
  • 1-2 cloves garlic, chopped (optional)
  • 1 tbsp sesame seeds (optional)
  • oil
  • salt & pepper

Pahut Culinary Spice Kit

  • Galangal, lemongrass, turmeric, lemon balm, makrut leaves, lemon crystals, lime peel, chives

Suggested Sides

  • cooked rice
  • baked potatoes
  • fresh bread

Instructions
 

Fish Patties

  • Roughly cut fish into 1-inch size pieces, and chop onions.
  • In a FOOD PROCESSOR, add fish pieces, onions, garlic, sugar, all Pahut spices, and salt to taste. Blend until it has a smooth texture.
  • Form the mixture into patties, about 2-inches in diameter.
  • In a PAN, heat oil over medium heat.
  • Fry fish patties until brown, about 4 minutes each side.
  • Transfer patties to a PLATE with PAPER TOWELS to drain excess oil.

Green Beans [3]

  • In a large POT with boiling water, cook beans for 3 minutes.
  • Drain and set aside.
  • In a PAN, heat oil over medium heat.
  • Add garlic for 1 minute.
  • Fry beans for about 3 minutes until they are crisp and tender.
  • Add soy sauce [2] and cook for 2 minutes, stirring constantly.
  • Optionally, garnish with sesame seeds.
  • Enjoy!

Notes

[1] For instance: cod, tilapia, halibut, haddock, flounder.
Substitute with ground poultry or meat; skip the food processor; instead mix in a bowl with hands.
[2] Substitutes: see our blog about tamari.
[3] Alternative without oil:
Skip the frying. Cook beans until tender. Season with soy sauce & garlic powder.

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Cambodian Pahut

Lorem

Cambodian Pahut

Lorem

Cambodian Pahut

Lorem

Cambodian Pahut

Lorem

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Cambodian Pahut

Cambodian Pahut

SpiceBreeze
These delightful Cambodian fish patties are crispy on the outside and tender on the inside. Finely ground fish and an assortment of aromatic spices result in a flavor-packed treat. The combination of lemongrass, galangal, and lime flavors lends a distinctive Cambodian touch to the dish. If desired, add some heat with fresh chilies or replace the fish with poultry or meat.
hands-on time 30 minutes
Course Main Course
Cuisine Californian
Servings 3

Ingredients
  

Fish Patties

  • 1.25 lb white fish fillet [1]
  • 2 green onions
  • 1-2 cloves garlic
  • 1-3 tsp (brown) sugar

Green Beans

  • 1 lb green beans, ends trimmed
  • 1 tbsp soy sauce [2]
  • 1-2 cloves garlic, chopped (optional)
  • 1 tbsp sesame seeds (optional)
  • oil
  • salt & pepper

Pahut Culinary Spice Kit

  • Galangal, lemongrass, turmeric, lemon balm, makrut leaves, lemon crystals, lime peel, chives

Suggested Sides

  • cooked rice
  • baked potatoes
  • fresh bread

Instructions
 

Fish Patties

  • Roughly cut fish into 1-inch size pieces, and chop onions.
  • In a FOOD PROCESSOR, add fish pieces, onions, garlic, sugar, all Pahut spices, and salt to taste. Blend until it has a smooth texture.
  • Form the mixture into patties, about 2-inches in diameter.
  • In a PAN, heat oil over medium heat.
  • Fry fish patties until brown, about 4 minutes each side.
  • Transfer patties to a PLATE with PAPER TOWELS to drain excess oil.

Green Beans [3]

  • In a large POT with boiling water, cook beans for 3 minutes.
  • Drain and set aside.
  • In a PAN, heat oil over medium heat.
  • Add garlic for 1 minute.
  • Fry beans for about 3 minutes until they are crisp and tender.
  • Add soy sauce [2] and cook for 2 minutes, stirring constantly.
  • Optionally, garnish with sesame seeds.
  • Enjoy!

Notes

[1] For instance: cod, tilapia, halibut, haddock, flounder.
Substitute with ground poultry or meat; skip the food processor; instead mix in a bowl with hands.
[2] Substitutes: see our blog about tamari.
[3] Alternative without oil:
Skip the frying. Cook beans until tender. Season with soy sauce & garlic powder.