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2
Feb, 2020
Mie Goreng

Indonesian Mie Goreng

How to cook 34 authentic global recipes without tedious planning.
Mie Goreng

Indonesian Mie Goreng

SpiceBreeze
Mie Goreng is a popular dish across Indonesia, Malaysia, and Singapore, featuring stir-fried noodles that are reminiscent of Chinese Chow Mein, likely reflecting its Chinese culinary roots. The dish offers a versatile ingredient list, allowing for a mix of vegetables and the option to add meat or shrimp. What truly sets Mie Goreng apart is its distinctive spice blend, highlighted by the earthy notes of galangal, giving it an exceptional and unforgettable flavor.
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Hands-on Time 30 minutes
Course Main Course
Cuisine Indonesian
Servings 3

Ingredients
  

Shopping List

  • 2-3 cups vegetable mix carrots, leek, Savoy cabbage, all thinly sliced
  • 8 oz noodles e.g. ramen or chukka soba
  • 1 onion thinly sliced
  • 2 cloves garlic finely chopped or grated
  • soy sauce or tamari
  • agave syrup or sugar

Optional

  • 1-2 tbsp anchovy paste recommended
  • 1 lb shrimp precooked
  • 1 bunch green onions sliced
  • 1 cup peanuts chopped
  • 1 lemon
  • 3-4 fried eggs
  • 6-8 slices fried tempeh fermented soybeans
  • 1 cup fried onions
  • 1 bag krupuk shrimp crackers

Mie Goreng Culinary Spice Kit

  • Galangal, turmeric, black pepper, nutmeg, chili, amchoor, tamarind

Instructions
 

Noodles

  • Cook noodles according to package instructions.

Fry

  • In a large PAN, heat 1 tbsp oil. Fry onions and garlic over medium heat until the onions turn slightly brown.
  • Add vegetables and fry them over medium heat for about 5-10 minutes(*) until they are almost cooked.
  • Stir in 2 tbsp tamari, Goreng spices, and 1 tbsp syrup. Add salt to taste.
  • Optionally, add anchovy paste and shrimp.
  • Add noodles and stir-fry over medium heat until noodles are well blended with the vegetables.

Serve

  • Optionally, sprinkle with green onions, peanuts, lemon juice, fried onions.
  • Place tempeh slices and/or add fried eggs on top.
  • Serve with krupuk.
  • Enjoy!

Notes

(*) Leftover vegetables are fine as well. Reduce the cooking time accordingly.
▪ Substitute shrimp with chicken breast, cut into bite-size cubes and add them with the vegetables.
▪ Other vegetables: mung bean sprouts, bamboo shoots, napa cabbage, bok choy, or bell pepper.
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Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
Jessica Brown
2022-05-22
The best way to try new dishes!

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25
Jan, 2020
Indonesian Rendang

Indonesian Rendang

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

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.
 
SpiceBreeze
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4 Google reviews
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Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
Jessica Brown
2022-05-22
The best way to try new dishes!

Enter the Culinary World

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23
Jan, 2020
Taiwanese Ló͘-bah-pn̄g

Taiwanese Ló͘-bah-png

How to cook 34 authentic global recipes without tedious planning.
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 3

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.
SpiceBreeze
SpiceBreeze
4 Google reviews
Write a review
Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
Jessica Brown
2022-05-22
The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Join Now
Explore
 

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

  1. In a POT, heat 1 tbsp oil over medium heat.
  2. Add shallots and fry until they turn brown.

Step 2

  1. Add ginger and meat.
  2. Stir-fry until the meat is cooked and broken apart.

Step 3 (optional)

  1. Optionally, add mushrooms. Fry for 5 minutes.

Step 4

  1. Add Ló͘-bah-pn̄g spices, soy sauce, wine, sugar, and 2 cups of water.

Step 5 (optional)

  1. Optionally, place the eggs in the sauce.

Step 6

  1. Cover and cook over medium-low heat for 1 hour, stirring occasionally.

  2. Note: The sauce is supposed to have the consistency of a soup, not thick.

Serve Ló͘-bah-pn̄g in bowls

  1. Add a large amount of rice or noodles.
  2. Scoop the meat on top.

  3. Note: It’s supposed to be less meat than rice or noodles.

  4. Add sauce to individual taste.
  5. 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

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.

Discover New Flavors Every Month
Moroccan B'stilla
Moroccan B'stilla

B’stilla

SpiceBreeze
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 for 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 a different tagine recipe (see notes).
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hands-on time 30 minutes
Course Main Course
Cuisine Moroccan
Servings 3

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
    6
    Feb, 2019
    Persian Fesenjan

    Persian Khoresh Fesenjan

    Fesenjan

    Persian Fesenjan

    Khoresh Fesenjan is one of the best dishes of the Persian cuisine and part of the dinner table on Shabe Yalda when families come together to celebrate the longest night of the year and the beginning of the winter. Walnuts and pomegranates give this stew its characteristic flavor: creamy richness with a tangy flavor and a hint of sweetness. 

    Patience is Key

    The shopping list is short and the cooking steps are simple. It can be cooked fast. Though, the heavenly taste sensation develops only with patience.

    Pomegranate Molasses DIY

    Pomegranate molasses is easy to make at home from store bought pomegranate juice:

    Cook 4 cups of pomegranate juice (100%) with 2 tbsp sugar over low heat for about 2 hours until it reduces to 1 cup of thick syrup. Stir frequently.

    For a change, you can substitute pomegranate juice with cranberry juice.

    Variations
    • Substitute chicken with duck, beef meatballs,
      leftover turkey, or lamb stew.
    • Omit chicken and pour sauce over fried eggplants or
      baked root vegetables
    The Fesenjan Culinary Spice Kit includes the following spices:

    Turmeric, cinnamon, orange peel, cardamom, rosebud

    Discover New Flavors Every Month
    Pomegranate
    Persian Fesenjan

    Persian Khoresh Fesenjan

    SpiceBreeze
    Khoresh Fesenjan is one of the best dishes of the Persian cuisine and part of the dinner table on Shabe Yalda when families come together to celebrate the longest night of the year and the beginning of the winter. Walnuts and pomegranates give this stew its characteristic flavor: creamy richness with a tangy note and a hint of sweetness. The shopping list is short, and the cooking steps are simple. Yet, the heavenly taste sensation develops only with patience.
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    Hands-on Time 30 minutes
    Course Main Course
    Cuisine Persian
    Servings 3

    Ingredients
      

    • 1.5 lbs chicken breast or thighs cut into 1-inch pieces
    • 4 cups walnut halves
    • 1 large onion chopped
    • 1/2-1 cup pomegranate molasses*)
    • sugar honey, or syrup
    • oil
    • salt & pepper

    Fesenjan Culinary Spice Kit

    • Turmeric cinnamon, orange peel, cardamom, rosebud

    Suggested Sides

    • 4-6 cups basmati rice cooked
    • 1 cup fresh herbs chopped
    • cucumber, tomatoes, red radish sliced

    Instructions
     

    Chicken

    • Rub chicken on all sides with salt & pepper to taste and with Fesenjan spices.
    • In a PAN, heat 2 tbsp of oil over medium heat.
    • Fry onions for 5 minutes.
    • Add chicken pieces and fry them on all sides until they turn brown. Set them aside.

    Sauce

    • 1) In a BLENDER, grind nuts.
    • In a large POT, add 3 cups of water and ground nuts. Mix well.
    • Cover. Bring to a boil. Cook over medium-low heat for 30 minutes. Stir frequently.
    • Stir in salt and pomegranate molasses to taste. The flavor should be a bit tangy and a bit sweet. If the sauce appears sour, add a bit of sugar until it's just fine for you.
    • Add the chicken and onions.
    • Cover. Cook over medium-low heat for 30 minutes. Stir frequently.
    • Serve Fesenjan with rice and optionally fresh herbs and/ or unseasoned vegetables.
    • Enjoy!

    Notes

    *) If you can’t buy pomegranate molasses substitute with cranberry sauce or make your own molasses with our online recipe.
    • Substitute chicken with lamb stew (cook 1.5 hours longer and add 1-2 cups of water), beef meatballs, duck breast, or leftover turkey.
    • Substitute the chicken with eggplants or root vegetables.
    • Substitute the walnuts with hazelnuts or almonds.
    3
    Feb, 2019
    Ghanaian Waakye

    Ghanaian Waakye

    Waakye

    Beans & Rice from Ghana

    Waakye, a Ghanaian dish with beans & rice is a meal of itself or the center of a large number of side dishes. It’s very popular all over Ghana. 

    “Waakye”​

    The name derives from waakye leaves that are typically used to turn the color of the dish to reddish-brown. Baking soda has the same effect. Try this basic dish with side dishes of your choice.

    Grains of the Paradise

    The spice kit includes grains of paradise. They are native to West Africa, mainly from Ghana, and a mild but pungent alternative to black pepper.

    Variations
    • Waakye as a meal of its own  (first recipe below).
    • Chicken Waakye (second recipe below).

    Add a side dish: 

    • Sour cabbage salad: see the recipe in the Currywurst recipe.
    • Fried plantain  Peel and slice a plantain. Sprinkle it with salt and fry in some oil until they are soft inside and golden brown outside. 
    The Waakye Culinary Spice Kit includes the following spices:

    [1] Smoked paprika, thyme, bay leaves

    [2] Grains of paradise

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    Grains of Paradise
    Grains of Paradise
    Ghanaian Waakye

    Ghanaian Waakye

    SpiceBreeze
    Waakye is very popular all over Ghana. The name derives from waakye leaves that are typically used to turn the color of the dish to reddish-brown. Baking soda has the same effect. Try this basic dish with sides of your choice and grains of paradise to your taste. These peppercorns are native to West Africa, mainly from Ghana, and a mild but pungent alternative to black pepper.
     
    Share Pin Print
    Hands-on Time 30 minutes
    Course Main Course
    Cuisine Ghanaian
    Servings 3

    Ingredients
      

    Shopping list

    • 1 can Kidney beans rinsed
    • 1.5 cups long grain rice washed

    You might have

    • 1 onion peeled and roughly cut
    • 2 cloves garlic peeled and roughly cut
    • 1 inch ginger peeled and roughly cut
    • baking soda
    • oil
    • salt & pepper

    Waakye Culinary Spice Kit

    • Pouch [1] Smoked paprika, thyme, bay leaves
    • Pouch [2] Grains of paradise

    Instructions
     

    • In a FOOD PROCESSOR, blend onion, garlic, and ginger with 1/2 cup of water until smooth.
    • In a large POT, heat 2 tbsp of oil over medium heat.
    • Careful of splatters, add beans, Waakye [1] spices, 1 tsp baking soda, and the liquid from the FOOD PROCESSOR.
    • Cook for 5 minutes over medium-low heat.
    • Stir in the rice and 2.5 cups of water. Add salt to taste. Mix well, cover, and bring to a boil.
    • Reduce heat to low. Cook for 15-20 minutes until the rice is cooked.
    • Adjust salt and pepper to taste.
    • On the plated dish, sprinkle Waakye [2] spices to taste from a grinder or the whole peppercorns.

    Optional

    • Serve Waakye with fried plantains, boiled eggs, sour cabbage salad, grilled meat, and/or sausages (see notes).

    Notes

    ▪ Substitute kidney beans with black-eyed peas.
    Recipes for:
    ▪ Chicken Waakye
    ▪ optional side dishes
    Ghanaian Waakye

    Ghanaian Chicken Waakye

    SpiceBreeze
    Waakye is very popular all over Ghana. The name derives from waakye leaves that are typically used to turn the color of the dish to reddish-brown. Baking soda has the same effect. Try this basic dish with sides of your choice and grains of paradise to your taste. These peppercorns are native to West Africa, mainly from Ghana, and a mild but pungent alternative to black pepper.
     
    Share Print
    Hands-on Time 30 minutes
    Course Main Course
    Cuisine Ghanaian
    Servings 3

    Ingredients
      

    Shopping list

    • 1 lb chicken breast cut into 1 inch pieces
    • 1 can Kidney beans rinsed
    • 1.5 cups long grain rice washed

    You might have

    • 1 onion peeled and roughly cut
    • 2 cloves garlic peeled and roughly cut
    • 1 inch ginger peeled and roughly cut
    • baking soda
    • oil
    • salt & pepper

    Waakye Culinary Spice Kit

    • Pouch [1] Smoked paprika, thyme, bay leaves
    • Pouch [2] Grains of paradise

    Instructions
     

    Waakye

    • In a large POT, heat 1 tbsp of oil over medium heat.
    • Careful of splatters, add beans and fry for 2 minutes.
    • Add 1 tsp baking soda, rice, 3 cups of water, and salt to taste.
    • Mix well, cover, and bring to a boil.
    • Reduce heat to low. Cook for 15-20 minutes until the rice is cooked.

    Chicken

    • In a FOOD PROCESSOR, blend onion, garlic, and ginger with 1/2 cup of water until smooth.
    • Season chicken with salt and pepper to taste.
    • In a large PAN, heat 2 tbsp of oil over medium heat.
    • Add the chicken and fry until it turns brown on all sides.
    • Careful of splatters, add the liquid from the FOOD PROCESSOR and Waakye [1] spices.
    • Cook for 10-15 minutes over medium-low heat until the chicken is cooked. Add some more water if necessary and salt to taste.
    • On the plated dish, sprinkle Waakye [2] spices to taste from a grinder or the whole peppercorns.

    Optional

    • Serve Waakye with fried plantains, boiled eggs, and/ or sour cabbage salad (see notes).
    • Enjoy!

    Notes

    ▪ Substitute kidney beans with black-eyed peas.
     
    Recipes for:
    ▪ vegetarian Waakye
    ▪ optional side dishes

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