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2
Nov, 2020
Malaysian Laksa Lemak

Malaysian Laksa Lemak

How to cook 34 authentic global recipes without tedious planning.
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 minutes
Course Main Course
Cuisine Malaysian
Servings 3

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
Boeuff Stroganoff

Russian Boeuf Stroganoff

How to cook 34 authentic global recipes without tedious planning.
Boeuff Stroganoff

Russian Boeuf Stroganoff

SpiceBreeze
This recipe offers a new twist on Beef Stroganoff with a juniper-cacao based spice blend. It pairs best with wide noodles, mushrooms, and beef. You can optionally substitute one or all of these ingredients. Alternatively, you can add the sauce to a mushroom casserole with green beans or potatoes. Pink peppercorns are best when added at the end of cooking or sprinkled on the finished meal. Their flavor pairs perfectly with juniper.
 
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Hands-on Time 30 minutes
Course Main Course
Cuisine French, Russian
Servings 3

Ingredients
  

Protein

  • 1 lb beef sirloin (see notes for substitutes) cut in ½ stripes

Fresh Produce

  • 8 oz mushrooms see notes for substitutes
  • 1 onion chopped
  • 3 cloves garlic shopped
  • 1 orange for juice

Dairy

  • 8 oz sour cream or heavy cream

Packaged Goods/Staples

  • 1/8 cup red wine
  • 8 oz wide noodles of your choice cooked
  • flour
  • vegetable oil
  • salt & pepper

Optional for Garnish

  • parsley or chives chopped

Boeuf Stroganoff Culinary Spice Kit

  • Pouch [1] juniper, roasted cacao, black pepper, allspice, cinnamon, cloves
  • Pouch [2] pink pepperberries

Suggested Sides

  • noodles wide noodles recommended
  • rice any type
  • fresh side salad

Instructions
 

Prepare Beef

  • On a PLATE, season beef with salt & pepper to taste.
  • Add flour. Toss and turn the beef until it is covered on all sides with a thin layer of flour. Shake off loose flour.

Cook

  • In a large PAN, heat 2 tbsp oil until sizzling.
  • Fry the beef for about 2-3 minutes, until it’s slightly brown but not fully cooked.
  • Transfer the beef to a PLATE. Cover.
  • In the same PAN, heat 1 tbsp oil.
  • Fry onions over medium heat until translucent.
  • Add garlic, mushrooms, and Stroganoff [1] spices.
  • Cook over medium heat until the mushrooms are almost cooked.
  • Add wine and cook until it’s evaporated.
  • Add orange juice and cream.
  • Bring to a boil and cook for 1-2 minutes. Turn off!
  • Return beef and stir to quickly reheat.

Serve

  • Serve sauce over noodles.
  • Sprinkle with Stroganoff [2] spices to taste and fresh herbs (optional).
  • Enjoy!

Notes

Variations
  • Substitute beef with veal, pork, chicken, or turkey.
  • Substitute beef or mushrooms with green beans or green asparagus. Add them with onions and fry until they are tender.

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Russian Boeuf Stroganoff

Russian Boeuf Stroganoff

This recipe is a new twist on Bœuf Stroganoff with a juniper-cacao based spice blend. It’s best with wide noodles, mushrooms, and beef. Optional, substitute one or all. Or add the sauce to a mushroom casserole with green beans or potatoes. Pink peppercorns are best when added at the end of cooking or sprinkled on the finished meal. Their flavor pairs perfectly with juniper.

 

Shopping List

  • 1 lb beef sirloin (cut in ½ stripes)
  • 8 oz mushrooms
  • 1/8 cup red wine
  • 8 oz sour cream or heavy cream
  • 8 oz wide noodles of your choice (cooked)
  • 1 onion (chopped)
  • 3 cloves garlic (shopped)
  • 1 orange for juice
  • flour
  • vegetable oil
  • salt & pepper

Optional for Garnish

  • parsley or chives (chopped)

Boeuf Stroganoff Culinary Spice Kit

  • Pouch [1] Juniper, roasted cacao, black pepper, allspice, cinnamon, cloves
  • Pouch [2] Pink peppercorns

Prepare

  1. On a PLATE, season beef with salt & pepper to taste.
  2. Add flour. Toss and turn the beef until it is covered on all sides with a thin layer of flour.

Cook

  1. In a large PAN, heat 2 tbsp of oil until sizzling.
  2. Fry the beef for about 2-3 minutes, until it’s slightly brown but not fully cooked.
  3. Transfer the beef to a PLATE. Cover.
  4. In the same PAN, heat 1 tbsp of oil.
  5. Fry onions over medium heat until translucent.
  6. Add garlic, mushrooms, and Stroganoff [1] spices.
  7. Cook over medium heat until the mushrooms are almost cooked.
  8. Add wine and cook until it’s evaporated.
  9. Add orange juice and cream.
  10. Bring to a boil and cook for 1-2 minutes. Turn off!
  11. Return beef and stir to quickly reheat.

Serve

  1. Serve sauce over noodles.
  2. Sprinkle with Stroganoff [2] spices to taste and fresh herbs (optional).
  3. Enjoy!

Variations

  • Substitute beef with veal, pork, chicken, or turkey.

  • Substitute beef or mushrooms with green beans or green asparagus. Add them with onions and fry until they are tender.

  • Substitute noodles with 2 cups of rice.

     

1
Nov, 2020
Cambodian Amok

Cambodian Amok

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

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Cambodian Amok
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 minutes
Course Main Course
Cuisine Cambodian
Servings 3

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. 
â–ª Substitute green leaves with bok choy, mushrooms, green asparagus, bell pepper, and/or napa cabbage.
30
Sep, 2020
Indian Mulligatawny

Indian Mulligatawny

Indian
Mulligatawny

British-Indian Pepper Soup
Originally, Mulligatawny was a hot pepper sauce served with rice. It became very popular as a soup during the British colonial era in India.

Today it is the national soup of India, and still very popular in England. There are many different versions.

Try this one with tamarind as a main ingredient of the spice blend and add as much pepper as you like.
Mulligatawny Spice Blend
Pouch [1] Tamarind, coriander, cumin, yellow mustard, fenugreek, cardamom, cinnamon, turmeric, chili

Pouch [2] Black pepper
Indian Mulligatawny

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Indian Mulligatawny

Indian Mulligatawny

SpiceBreeze
Originally, Mulligatawny was a spicy pepper sauce served with rice. During the British colonial era in India, it evolved into a popular soup, which remains beloved in England and is now considered India’s national soup. With countless variations, this version features tamarind as a key spice blend ingredient—plus, you can adjust the pepper to your taste.
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Hands-on Time 30 minutes
Course Main Course
Cuisine Indian
Servings 3

Ingredients
  

Protein

  • 1 chicken breast, optional [1] about 0.5 lb, cut into 1/2 inch cubes
  • 1 cup red lentils well rinsed

Fresh Produce

  • 1 onion chopped
  • 2 cloves garlic grated
  • inch ginger grated
  • 1 cup carrots + celery [2] mixed, diced

Packaged Food/Staples

  • 1 can coconut milk 13.5 oz
  • oil coconut, ghee, or vegetable
  • salt

Mulligatawny Culinary Spice Kit

  • Pouch [1] Tamarind, coriander, cumin, yellow mustard, fenugreek, cardamom, cinnamon, turmeric, chili
  • Pouch [2] Black pepper

Optional for Garnish

  • fresh cilantro or parsley chopped

Suggested Side

  • 2 cups cooked rice basmati recommended
  • fresh flatbread e.g. naan or chapati

Instructions
 

Step 1

  • In a large POT, heat 2 tbsp oil over medium heat.
  • Add onions, garlic, and ginger.
  • Cook 3 minutes, stirring frequently.
  • Add Mulligatawny [1] spices, vegetables, and Mulligatawny [2] spices to taste.
  • Cook 1 minute, stirring constantly.

Step 2

  • Add lentils, coconut milk, 2 cups of water, chicken, and salt to taste.
  • Cover. Bring to a boil.
  • Turn heat to medium-low.
  • Cook about 10 to 15 minutes until lentils and chicken are cooked, stirring occasionally.
  • Optionally, add more Mulligatawny [2] spices to taste.
  • Serve soup over rice or with bread.
  • Optionally, garnish with cilantro or parsley.
  • Enjoy!

Notes

Variations

[1] Omit the chicken and skip the shredding and reheating of the chicken in the cooking instructions.
[2] Substitute carrots and/ or celery with other vegetables, for instance: parsnip, rutabaga, broccoli, cauliflower, Brussels sprouts, or leek.
18
May, 2020
Georgian Badrijani

Georgian Badrijani

How to cook 34 authentic global recipes without tedious planning.
Georgian Badrijani

Georgian Badrijani

SpiceBreeze
Georgian cuisine, shaped by East European and Middle Eastern influences, features unique spice blends, including the traditional Khmeli-Suneli, often prepared from family-secret recipes. Walnuts, a dietary staple, shine in this rich eggplant-walnut dish enhanced with an exotic medley of spices.
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Hands-on Time 30 minutes
Course Main Course
Cuisine Georgian
Servings 3

Ingredients
  

Shopping list

  • 2 eggplants cut into round slices, 1/4 inch thin
  • 2 cup walnuts unshelled
  • fresh bread of your choice

You might have

  • 3 cloves garlic or more to taste
  • 1 tbsp white vinegar
  • olive oil
  • salt

Optional

  • 2 tbsp cilantro chopped
  • 1 onion chopped
  • 8 oz  prosciutto or other thin ham 
  • 1 cup pomegranate seeds

Culinary Spice Kit

  • Khmeli-Suneli (coriander, fenugreek, marigold, hyssop, paprika, mint, black pepper, turmeric, savory, methi, basil, cinnamon, and cloves)

Instructions
 

Prepare

  • In a BOWL, add eggplant slices sprinkled with 1 tsp salt.
  • Let sit for 30 minutes.
  • Rinse, press water out, and pat dry.

Walnut Paste

  • In a FOOD PROCESSOR, grind walnuts, garlic, cilantro (optional), and vinegar.
  • Gradually add water (up to 1/2 cup) to create a thick spread.
  • Season with about half of the Badrijani spices and salt to taste.

Optional

  • Add raw or fried onions. Mix well.

Cook

  • In a PAN, heat oil over medium heat.
  • Fry eggplants on both sides until they are cooked and turn slightly brown.

Finish & Serve

  • Spread walnut paste on each eggplant slice.
  • Serve badrijani with fresh bread.
  • Optionally, top badrijani with ham and/ or garnish with pomegranate seeds.
  • Enjoy!

Notes

  • Substitute walnuts with pecan or other nuts.
  • Substitute eggplants with four zucchini.
  • Without a food processor:
    Use a store-bought nut butter.
  • For badrijani rolls:
    Slice eggplants lengthwise. After the walnut paste is spread on top, roll them up.

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4
Mar, 2020
Gboma Dessi

Togolese Gboma Dessi

How to cook 34 authentic global recipes without tedious planning.
Gboma Dessi

Togolese Gboma Dessi

SpiceBreeze
Gboma Dessi from the small African country Togo contains big loads of green spinach in a tomato stew with a distinct flavor profile. Fried chicken or beef is mixed in as well. That's the kind of comfort food that you can't stop eating. We just love it! Originally, the meat for Gboma Dessi is cooked before it's seasoned and fried. If you can take the time for this version (see instructions for the long version below), it adds another level of deliciousness to the dish.
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Cuisine Togolese
Servings 3

Ingredients
  

Protein

  • 2 lbs chicken* thighs or breast cut into 1-inch pieces
  • 8 oz smoked protein (optional) fish. meat, or shellfish

Fresh Produce

  • 2 medium onions chopped
  • 3 cloves garlic finely chopped or grated
  • 1 inch fresh ginger grated
  • 1-3 whole fresh Habanero pepper (optional) hot
  • 1 lb baby spinach** washed

Packaged Goods/Staples

  • 3 tbsp tomato paste
  • 2 cups chicken broth
  • 1/4 cup ground pumpkin seeds** with shell if possible
  • oil
  • salt

Culinary Spice Kit

  • Ajowan, anise, cardamom, ginger, nutmeg

Suggested Side

  • Polenta, mashed potatoes, or rice.

For Optional Long Version

  • 1 carrot cut into 2 inch pieces
  • 1 stalk celery cut into 2 inch pieces
  • 1 medium onion quartered
  • 2 bunch bunch spinach (about 1.5 lbs), roughly chopped, washed (instead of the baby spinach)

Instructions
 

Fry Chicken*

  • Season the chicken on all sides with salt to taste and Gboma Dessi spices.
  • In a PAN, fry the chicken in oil over medium-high heat until all sides turn brown and the meat is cooked through.
  • Set aside and keep warm.

Cook Sauce

  • In a large POT, heat 2 tbsp oil over medium heat.
  • Add onions and garlic.
  • Fry over medium-low heat until soft.
  • Stir in tomato paste, and optionally ginger.
  • Add broth and ground pumpkin seeds***.
  • And salt and whole peppers (optional) to taste. Mix well.
  • Cook for 20 minutes until the sauce thickens. Stir occasionally.

Finish

  • Fill POT with the spinach**.
  • Mix gently and cook over low heat until the volume of the spinach is reduced.
  • Stir occasionally.  
  • Stir in chicken and optional smoked protein.

Serve

  • Serve with your preferred side. 
  • Enjoy!

Cook Chicken (for Optional Long Version)

  • In a POT, bring 1 quart of salted water to a boil.
  • Add onion quarters, carrots, celery, and chicken.
  • Cover and cook over medium-low heat for about 30 minutes, until the chicken is tender.
  • Take the chicken out and strain the broth. Keep it for later.
  • Continue with the steps in 'Fry Chicken' above.

Cook Spinach** (for Optional Long Version)

  • In a POT, bring 2 quarts of salted water to a boil.
  • Add spinach, return to a boil, and let cook over medium-low heat for 1 minute. Drain.
  • Place the spinach in a BOWL with cold water. Drain.
  • With your hands, squeeze as much water out as possible. Set aside.

Finish (for Optional Long Version)

  • Follow the steps in 'Cook Sauce' above.
  • Add chicken and optional protein. Mix well.
  • Add spinach and mix gently.
  • Cook for about 5 minutes to reheat the spinach.

Notes

* Substitute chicken with sirloin beef, cut in thin strips.
** Substitute spinach with kale and cook until soft.
*** Substitute pumpkin seeds with your preferred nuts.

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Togolese Gboma Dessi

Togolese Gboma Dessi

Gboma Dessi from the small African country Togo contains big loads of green spinach in a tomato stew with a distinct flavor profile. Fried chicken or beef is mixed in as well. That’s the kind of comfort food that you can’t stop eating. We just love it! Originally, the meat for Gboma Dessi is cooked before it’s seasoned and fried. If you can take the time for this version (see instructions for the long version below), it adds another level of deliciousness to the dish.

Protein

  • 2 lbs chicken* thighs or breast (cut into 1-inch pieces)
  • 8 oz smoked protein (optional) (fish. meat, or shellfish)

Fresh Produce

  • 2 medium onions (chopped)
  • 3 cloves garlic (finely chopped or grated)
  • 1 inch fresh ginger (grated)
  • 1-3 whole fresh Habanero pepper (optional) (hot)
  • 1 lb baby spinach** (washed)

Packaged Goods/Staples

  • 3 tbsp tomato paste
  • 2 cups chicken broth
  • 1/4 cup ground pumpkin seeds** (with shell if possible)
  • oil
  • salt

Culinary Spice Kit

  • Ajowan, anise, cardamom, ginger, nutmeg

Suggested Side

  • Polenta, mashed potatoes, or rice.

For Optional Long Version

  • 1 carrot (cut into 2 inch pieces )
  • 1 stalk celery (cut into 2 inch pieces )
  • 1 medium onion (quartered)
  • 2 bunch bunch spinach (about 1.5 lbs), (roughly chopped, washed (instead of the baby spinach))

Fry Chicken*

  1. Season the chicken on all sides with salt to taste and Gboma Dessi spices.

  2. In a PAN, fry the chicken in oil over medium-high heat until all sides turn brown and the meat is cooked through.
  3. Set aside and keep warm.

Cook Sauce

  1. In a large POT, heat 2 tbsp oil over medium heat.
  2. Add onions and garlic.
  3. Fry over medium-low heat until soft.
  4. Stir in tomato paste, and optionally ginger.

  5. Add broth and ground pumpkin seeds***.

  6. And salt and whole peppers (optional) to taste. Mix well.

  7. Cook for 20 minutes until the sauce thickens. Stir occasionally.

Finish

  1. Fill POT with the spinach**.

  2. Mix gently and cook over low heat until the volume of the spinach is reduced.
  3. Stir occasionally.  
  4. Stir in chicken and optional smoked protein.

Serve

  1. Serve with your preferred side. 
  2. Enjoy!

Cook Chicken (for Optional Long Version)

  1. In a POT, bring 1 quart of salted water to a boil.
  2. Add onion quarters, carrots, celery, and chicken.
  3. Cover and cook over medium-low heat for about 30 minutes, until the chicken is tender.
  4. Take the chicken out and strain the broth. Keep it for later.
  5. Continue with the steps in ‘Fry Chicken’ above.

Cook Spinach** (for Optional Long Version)

  1. In a POT, bring 2 quarts of salted water to a boil.
  2. Add spinach, return to a boil, and let cook over medium-low heat for 1 minute. Drain.
  3. Place the spinach in a BOWL with cold water. Drain.
  4. With your hands, squeeze as much water out as possible. Set aside.

Finish (for Optional Long Version)

  1. Follow the steps in ‘Cook Sauce’ above.
  2. Add chicken and optional protein. Mix well.
  3. Add spinach and mix gently.
  4. Cook for about 5 minutes to reheat the spinach.

* Substitute chicken with sirloin beef, cut in thin strips.

** Substitute spinach with kale and cook until soft.

*** Substitute pumpkin seeds with your preferred nuts.

Togolese
ajwan, anise, cardamom, nutmeg
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