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23
Jan, 2024
Pakistani Kadhi Pakora

Pakistani Kadhi Pakora

How to cook 34 authentic global recipes without tedious planning.
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.
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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.
â–ª Substitute the yogurt mixture with this flour-water: Dissolve 2 tbsp of any flour in 1 cup of cold water.
â–ª 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.

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

â–ª Use the Kadhi Pakora [2] spices in fritters or hash browns.

Main Course
Pakistani
ajwan seeds, asafoetida, fenugreek, turmeric
2
Jan, 2024
Persian Khoresh Karafs

Persian Khoresh Karafs

How to cook 34 authentic global recipes without tedious planning.

Persian Celery Stew - Meat Optional

Celery: A Nutrient-Rich Powerhouse for Health and Flavor

Celery is a nutrient-packed vegetable with numerous health benefits. Rich in vitamins, minerals, and antioxidants, celery is known for its anti-inflammatory properties and potential to support heart health. Its high water content contributes to hydration, while its fiber aids digestion.

Additionally, celery is a low-calorie snack and may help regulate blood pressure. Embrace this versatile and crunchy vegetable to enhance both your culinary experiences and overall well-being.

Start with a Persian stew that seamlessly incorporates this nutrient-rich vegetable. Join us on a journey where health meets taste, as we explore the perfect harmony of benefits and flavors in Khoresh Karafs

Khoresh Karafs at a Glance

Khoresh Karafs, a traditional Persian dish, is a delightful blend of flavors and textures that will surely captivate your taste buds. This dish is primarily made with celery (karafs in Persian), hence the name.

The main ingredients for Khoresh Karafs include fresh celery, parsley, and mint. These are sautéed to create a flavorful base. What sets this dish apart is the unique combination of spices. 

celery sliced
chopping parsley
onion chopped and whole
garlic chopping

Turmeric and dried limes are commonly used, giving the dish its distinctive tangy flavor. The addition of beans, usually kidney beans or black-eyed peas, adds a hearty element to the dish. Variations include meat, typically lamb or beef, which are first cooked separately. Then, they’re combined and simmered with the spices and dried limes until all the flavors meld together. The result is a rich, aromatic stew that’s typically served over steamed basmati rice.

beans
Turmeric
dried Omani limes
mint leaves

Four Convenient Recipes Tailored to Your Tastes

Explore four convenient recipe options tailored to your preferences:

Quick-Cooked With Beans or Fried Meat

  1. Quick-cooked with beans
  2. Quick-cooked with fried meat*
  3. Quick-cooked with a combination of beans and fried meat*

Go to the recipe.

Slow-cooked perfection with meat*

Go to the recipe.

Select your preferred meat option (* beef, lamb, or chicken) and savor the ease and variety of these flavorful dish.

Persian Khoresh Karafs

Persian Khoresh Karafs - Quick With Beans or Fried Meat

SpiceBreeze
Khoresh Karafs, a traditional Persian dish, is a delightful blend of flavors and textures that will surely captivate your taste buds. It is primarily made with fresh celery (karafs in Persian), parsley, and mint. What sets this dish apart is the unique combination of spices. Turmeric and dried limes give the dish its distinctive tangy flavor.
The addition of beans or meat adds a hearty element to the dish. They are simmered with the spices until all the flavors meld together. The result is a rich, aromatic stew that's typically served over steamed basmati rice.
Alternatively, refer to the recipe for the slow-cooked meat version below.
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hands-on time 30 minutes
Course Main Course
Cuisine Persian
Servings 3

Ingredients
  

Protein

  • 1 can red kidney beans [1] [2] (15 oz), rinsed

Fresh Produce

  • 1 medium onion finely chopped
  • 3 cloves garlic finely chopped
  • 4-6 stalks celery [3] sliced
  • 1/2 bunch parsley finely chopped

Packaged Goods/Staples

  • 2 cups broth vegetable, chicken, or beef
  • oil
  • salt & pepper

Culinary Spice Kit

  • Turmeric, Omani limes, mint, black pepper

Suggested Side

  • Cooked or steamed rice (basmati)

Instructions
 

Step 1 - Fry Vegetables

  • In a medium POT, heat 2 tbsp oil.
  • Fry onion and garlic over low-medium heat until translucent.
  • Be cautious of splatters; add celery, fry for 10 minutes, stirring frequently.
  • Add parsley, mix well, continue frying until most moisture is lost and it turns brown. Stir frequently, avoiding herb burning.

Step 2 - Cook Beans and Vegetables

  • Add beans [2], broth, Khoresh Karafs spices, and salt & pepper to taste. Mix well, cover, and cook for 20 minutes over medium-low heat.
  • Stir occasionally, and add a little bit of water if necessary.

Optional Step 3: Fry Meat [2]

  • Season meat with salt & pepper to taste. In a PAN, heat oil and fry meat quickly over high heat to your desired doneness. Add meat to the finished stew.

Serve

  • Serve Khoresh Karafs with rice. Enjoy!

Notes

[1] Substitute kidney beans with black-eyed peas or cranberry beans.
[2] Optional: 1/2 lb sirloin beef, lamb filet or chicken, cut into 1/4 inch strips.
  • Option 1 - With Beans:
    • Add the meat to the beans-vegetable stew.
  • Option 2 - Without Beans:
    • Omit the beans from the stew. Add the meat to the vegetable stew.
[3] If you don't like celery, substitute it with leek. It will be a different experience, but still authentic. See also the recipe for the Persian herb stew Ghormeh Sabzi.
Persian Khoresh Karafs

Persian Khoresh Karafs - Slow-Cooked with Meat

SpiceBreeze
Khoresh Karafs, a traditional Persian dish, is a delightful blend of flavors and textures that will surely captivate your taste buds. It is primarily made with fresh celery (karafs in Persian), parsley, and mint. What sets this dish apart is the unique combination of spices. Turmeric and dried limes give the dish its distinctive tangy flavor.
The addition of beans or meat adds a hearty element to the dish. They are simmered with the spices until all the flavors meld together. The result is a rich, aromatic stew that's typically served over steamed basmati rice.
Alternatively, refer to the recipe for the fast version with beans or meat above.
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hands-on time 30 minutes
Course Main Course
Cuisine Persian
Servings 3

Ingredients
  

Protein

  • 1/2 lb stew beef, boneless lamb or chicken cut into 1/2 inch cubes

Fresh Produce

  • 2 medium onions finely chopped
  • 3 cloves garlic finely chopped
  • 4-6 stalks celery [1] sliced
  • 1/2 bunch parsley finely chopped

Packaged Goods/Staples

  • oil
  • salt & pepper

Culinary Spice Kit

  • Turmeric, Omani limes, mint, black pepper

Suggested Side

  • Cooked or steamed rice (basmati)

Instructions
 

Step 1 - Fry Vegetables

  • In a medium POT, heat 2 tbsp oil.
  • Fry half of the onions and the garlic over low-medium heat until translucent.
  • Be cautious of splatters; add celery, fry for 5 minutes, stirring frequently.
  • Add parsley, mix well, continue frying until most moisture is lost and it turns brown. Stir frequently, avoiding herb burning.

Step 2 - Option 1: Cook Beef or Lamb and Vegetables

  • In a second POT, heat 2 tbsp oil and fry the remaining onions over medium heat until translucent.
  • Add meat and fry until it turns brown on all sides.
  • Season meat with salt & pepper to taste.
  • Add Khoresh Karafs spices and the fried vegetables from step 1. Mix well.
  • Add 2 cups of hotwater and salt to taste. Mix well.
  • Cover and cook over medium-low heat for 1.5 hours or until the meat is tender. Stir occasionally.

Step 2 - Option 2: Cook Chicken and Vegetables

  • In a second POT, heat 2 tbsp oil and fry the remaining onions over medium heat until translucent.
  • Add chicken and fry until it turns brown on all sides.
  • Season chicken with salt & pepper to taste.
  • Add Khoresh Karafs spices and the fried vegetables from step 1. Mix well.
  • Add 2 cups of hot water and salt to taste. Mix well.
  • Cover and cook over medium-low heat for 45 minutes. Stir occasionally.

Serve

  • Serve Khoresh Karafs with rice.
  • Optionally, sprinkle with lemon juice to taste.
  • Enjoy!

Notes

[1] If you don't like celery, substitute it with leek. It will be a different experience, but still authentic. See also the recipe for the Persian herb stew Ghormeh Sabzi.

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2
Jan, 2024
German Frikassee

German Frikassee

How to cook 34 authentic global recipes without tedious planning.

German Frikassee

Tenderly Cooked Meat and Vegetables in a Delicate Gravy

Chicken or veal Frikassee is a cherished German classic, where tenderly cooked meat and vegetables harmoniously mingle in a delicate gravy crafted from the essence of the cooking broth, enriched with a blend of butter and flour. Staying true to the subtlety of European culinary traditions, the original recipe relies solely on salt for seasoning. Nevertheless, we’ve introduced a unique twist by infusing a lemon herb blend, enhancing the aroma of the fresh ingredients in this refined dish.

white asparagus

Asparagus - Green or White

Green and white asparagus are distinct varieties with variations in growing locations, taste, and health benefits. Green asparagus, grown above ground and exposed to sunlight, has a robust flavor with nutty and earthy notes. It is commonly found in regions like the United States and Europe.

On the other hand, white asparagus, cultivated underground to avoid sunlight exposure, has a milder and sweeter taste, often grown in countries like Germany and France.

While both varieties offer nutritional benefits such as antioxidants and vitamins, green asparagus is known for its slightly higher nutrient content, including fiber, folate, and iron, whereas white asparagus is lower in calories and rich in vitamin C. The choice between the two ultimately depends on individual preferences and the desired culinary experience.

Tips & Tricks

  • Recipe Shortcut: Opt for convenience by using leftover chicken or pre-cook your chicken in advance for a time-saving culinary experience.
  • Vegetable Pairing Suggestions: Explore a variety of vegetable combinations such as mushrooms and asparagus, or green peas and carrots. Additionally, consider other options like root vegetables such as parsnip or celery root for a diverse and flavorful twist.
  • Butter Replacement Options: Opt for a variety of alternatives by substituting cow butter with clarified butter, ghee, coconut oil, or lard for a versatile and flavorful twist.
  • Versatile Gravy: Extend the utility of this flavorful gravy beyond the current dish. Consider using it for your upcoming turkey feast, drizzling over steamed vegetables, or enhancing the flavor of pasta for a delightful culinary experience.
  • Culinary Tip: Highly recommend not skipping the capers for an enhanced flavor profile. For those seeking a more adventurous taste, consider adding a few anchovy fillets to elevate the dish further.
  • Recipe Expansion Tip: Easily scale up the recipe by doubling the ingredients. Once prepared, transfer half of the savory gravy to a separate bowl before introducing the spices to the remaining portion in the pot. Taste both variations – spiced and unspiced – and let us know what you think.
  • Customizable Serving Option: If potatoes or rice aren’t your preference, try serving the dish over a head of steamed cauliflower, cauliflower rice, or wide noodles for a versatile and delightful dining experience.

Frikassee Ingredients

cooked chicken shredded
asparagus mushroom
peas carrots
root vegetables
capers anchovies
German Frikassee

Making the Gravy

German Frikassee
German Frikassee
German Frikassee
German Frikassee

Frikassee Side Options

cooked rice bowl
boiled potatoes
potato dumplings
wide noodles
cauliflower in hands
German Frikassee

German Frikassee

SpiceBreeze
Chicken or veal Frikassee is a cherished German classic, where tenderly cooked meat and vegetables harmoniously mingle in a delicate gravy crafted from the essence of the cooking broth, enriched with a blend of butter and flour. Staying true to the subtlety of European culinary traditions, the original recipe relies solely on salt for seasoning. Nevertheless, we've introduced a unique twist by infusing a lemon herb blend, enhancing the aroma of the fresh ingredients in this refined dish.
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hands-on time 30 minutes
Course Main Course
Cuisine European, German
Servings 3

Ingredients
  

Protein

  • 1 lb boneless chicken breast [1]

Fresh Produce

  • 1 medium onion quartered
  • 2 cups small cut vegetables [2]
  • 1-3 tbsp lemon juice, to taste

Dairy

  • 3 tbsp butter [3]
  • 1 egg yolk

Packaged Food/Staples

  • 1/3 cup all-purpose flour [4]
  • 1-2 tbsp dry white wine optional
  • 1-3 tsp capers [5] optional

Culinary Spice Kit

  • Dill, chives, lemon balm, white pepper, mustard, nutmeg, paprika, tarragon, lemon peel

Suggested Sides

  • cooked rice or potatoes
  • mashed potatoes
  • dumplings or gnocchi

Instructions
 

Step 1 - Cook Chicken & Vegetables

  • In a POT, bring 4 cups of lightly salted water to a boil.
  • Add chicken, onion, and small-cut vegetables.
  • Cook over medium-low heat for 15-20 minutes until the chicken is tender.
  • Turn off the heat and remove the onion.
  • Cut or shred the chicken into half-inch pieces.
  • Return the chicken to the pot.

Step 2 - Prepare Sauce

  • In a second POT, melt butter over medium heat without browning.
  • Gradually add flour and stir constantly until it turns slightly golden.
  • Gradually add 3 cups of the chicken stock from step 1, incorporating 0.5 cup at a time. Whisk constantly until well combined with the flour-butter mixture.
  • Optionally, add white wine and whisk to combine.
  • Bring the sauce to a boil, then reduce the heat to low and cook for 15 minutes, stirring frequently.

Step 3 - Finish

  • Optionally, add capers to the sauce.
  • Add Frikassee spices, and lemon juice and salt to taste.
  • In a CUP, whisk the egg yolk with 2 tbsp cold water. Add this to the sauce.
  • Add the chicken and small-cut vegetables. Mix well.
  • Serve with your preferred side.

Notes

[1] Substitute chicken with veal or pork and cook until tender.
[2] Cut the vegetables into pieces approximately 1/2 inch in size, or choose any bite-size form you prefer.
Suggested vegetables:
  • green peas, carrots, and turnip or celery root
  • mushrooms and asparagus (green or white) or cauliflower florets
[3] Substitute cow butter with clarified butter, ghee, coconut oil, or lard.
[4] Substitute with sweet rice flour (gluten free).
[5] Capers are recommended but optional. For a more adventurous taste but, try adding a few anchovy fillets.

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30
Dec, 2023
North African Ras El Hanout

North African Ras El Hanout

How to cook 34 authentic global recipes without tedious planning.
North African Ras El Hanout

North African Ras El Hanout

SpiceBreeze
When a spice shop owner in North Africa uses its magic to create an extraordinary spice blend, it is called Ras El Hanout, "head of the shop". The quantity and quality of the selected spices depend on the wealth of the customer. This recipe includes a blend of 23 ingredients, including precious long pepper, grains of paradise, rosebud, and mace. You will love it!
 
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Hands-on Time 30 minutes
Course Main Course
Cuisine Algerian, Egyptian, Moroccan, Tunisian
Servings 3

Ingredients
  

  • 1.25 lb chicken breast or thighs cut into 1/2 inch strips
  • 1 lb white carrots roughly cut
  • 1/2 lb turnips roughly cut
  • olive oil
  • salt & pepper

Ras El Hanout Culinary Spice Kit

  • Cumin, coriander, paprika, black pepper, nutmeg, allspice, grains of paradise, ginger, nigella, caraway, cinnamon, rosebud, mace, anise, brown mustard, turmeric, chamomile, long pepper, cardamom, fenugreek, cloves, chili, lavender

Suggested Sides

  • couscous
  • rice
  • boiled potatoes

Instructions
 

Vegetables

  • In a POT, steam carrots and turnips or cook them over low heat in a little bit of water with salt to taste.
  • Use only as much water as needed to prevent the vegetables from burning.
  • Once the vegetables are tender, mash them with a fork or potato masher. Add salt & pepper to taste.

Chicken

  • In a large PAN, heat 2 tbsp oil over medium heat.
  • Add the chicken, Ras El Hanout spices, and salt to taste. Mix well.
  • Fry the chicken until it is cooked through and turned brown on all sides.

Serve

  • Serve the chicken on a bed of vegetable mash with your preferred sides.
  • Enjoy!

Notes

  • Substitute the chicken with turkey, lamb or pork tenderloin, sirloin beef, or your preferred steak. For lamb or beef, fry it to your desired doneness.
  • If you really want to miss out on the turnips, substitute them with potatoes.
  • Substitute white carrots with colored carrots.
Alternatively, use the Ras El Hanout spices for one of the following recipes:

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2
Dec, 2023
Ethiopian Fasolia

Ethiopian Fasolia

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

© Recipe: SpiceBreeze
Cuisine: Ethiopian
Ethiopian Fasolia
 

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30
Nov, 2023
Taiwanese Popcorn Chicken

Taiwanese Popcorn Chicken

How to cook 34 authentic global recipes without tedious planning.

Taiwanese Popcorn Chicken

Discover the Mystique of Taiwanese Popcorn Chicken

Step into the vibrant streets of Taiwan, where the enticing aroma of sizzling spices and crispy delights fills the air. In this culinary journey, we present a tantalizing treasure: Taiwanese Popcorn Chicken. Imagine bite-sized, golden nuggets of succulent chicken, seasoned to perfection and encased in a flavorful, crispy exterior. This iconic street food sensation promises a symphony of tastes and textures that will transport your taste buds to the bustling night markets of Taiwan. Get ready to embark on a culinary adventure that combines bold flavors and irresistible crunch, bringing the essence of Taiwanese street food right to your plate.

Visual Ingredient List

Taiwanese Popcorn Chicken elevates the classic concept of chicken nuggets to new heights with its exceptionally crisp texture. Each bite offers a delightful crunch that sets it apart from conventional nuggets. The secret lies in the meticulous preparation, where bite-sized chicken pieces are expertly seasoned, coated, and fried to golden perfection. This culinary marvel brings a symphony of flavors and textures, making it a tantalizing experience that goes beyond the ordinary chicken nugget. Immerse yourself in the world of Taiwanese Popcorn Chicken, where crispiness meets culinary excellence.

Protein Options

chicken thighs
chicken thighs
tofu cubes
tofu cubes
pork tenderloin
pork tenderloin
halibut
halibut

Marinade Ingredients

tamari soy sauce
Soy sauce or alternative
egg white
1 egg white
potato starch
Potato or corn starch
Cooking With Sichuan Peppercorns sq
SpiceBreeze spice blend

Other Ingredients

garlic chopping
Optionally, add garlic to the marinade.
bread crumbs
Breadcrumbs *
basil
Italian or Thai (recommended) basil.

* Breadcrumbs: grate dry or toasted bread slices, or use panko, coarse ground almonds, or coarse sweet potato starch.

Taiwanese Popcorn Chicken

Taiwanese Popcorn Chicken

SpiceBreeze
Embark on a sensory voyage through the bustling streets of Taiwan with Taiwanese Popcorn Chicken. Picture this: bite-sized gems of succulent chicken, enveloped in a golden, crunchy armor that crackles with every bite. Immerse yourself in the juicy tenderness of the seasoned meat, harmonized with the exotic notes of Chinese five-spice. This iconic street food revelation encapsulates the essence of Taiwan's vibrant night markets, offering a symphony of flavors that dance on your palate. Brace yourself for an extraordinary culinary adventure that elevates crispy indulgence to an art form, all from the comfort of your own plate.
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hands-on time 30 minutes
Course Main Course
Cuisine Taiwanese
Servings 3

Ingredients
  

Protein

  • 1.5 lb chicken thighs or breast, cut into bite-size pieces [1]
  • 1 egg white

Fresh Produce

  • 1-2 cloves garlic, grated optional
  • 1 bunch fresh basil (not washed!) [2]

Packaged Good/Staples

  • 2 tbsp soy sauce or tamari [3]
  • 2 tbsp potato or corn starch
  • 1-2 cups breadcrumbs [4]

Culinary Spice Kit - In our shop here

  • 1 pouch Cinnamon, fennel, ginger, orange peel, black pepper, cloves, Sichuan pepper, star anise

Suggested Sides

  • salad with lemon dressing cucumber, cabbage, or lettuce
  • steamed vegetables bok choy, asparagus, kale, or leek

Instructions
 

Marinade

  • In a CONTAINER, mix soy sauce, egg white, 2 tbsp starch, Popcorn Chicken spices, and garlic (optional).
  • Add chicken. Mix well. Cover.
  • Let it marinate in the fridge for 1 to 24 hours.

Breading

  • Coat chicken in breadcrumbs. Shake off excess breadcrumbs.
  • Spread them out in one layer on a large plate.
  • Let them sit for 15 minutes.

Frying

  • In a PAN, heat oil for deep frying until sizzling.
  • Fry chicken in several batches (don't crowd the pan) for a few minutes until they turn golden.
  • Scoop the chicken pieces out and transfer them to a plate with paper towels.

Fry Basil Leaves

  • Prepare: Have a lid and strainer ladle close by.
  • Add a handful of basil leaves to the hot oil. Cover immediately.
  • After 5-10 seconds, before the leaves start to burn, use the strainer ladle to quickly scoop out the leaves.
  • Transfer them to a plate with the chicken.

Serve

  • Serve chicken with your preferred sides.
  • Optional, sprinkle them with salt and black pepper or chilies. 
  • Enjoy!

Notes

[1] Alternatives: pork tenderloin, tofu, fish filet (cod or halibut).
[2] Italian or Thai (recommended) basil.
[3] See our blog for alternatives.
[4] Alternatives: panko, coarse ground almonds, coarse sweet potato starch.
 

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