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21
Sep, 2023
Singaporean Mee Rebus

Singaporean Mee Rebus

How to cook 34 authentic global recipes without tedious planning.

How Mee Rebus Sauce Elevates Your Everyday Dinner

What sets the Asian noodle dish Mee Rebus apart is its unique sauce, which diverges from the typical tomato-based approach and instead relies on the wholesome goodness of sweet potatoes. In its essence, picture a savory broth artfully thickened by the richness of sweet potatoes and complemented with the nutty undertones of peanut flour. This forms the fundamental essence of Mee Rebus sauce—a delectable concoction in its own right, even before you introduce the exotic Asian spice blend. Customizing the flavor is a breeze; simply add lemon juice, salt, and sugar to suit your palate.
 
Whether you decide to venture into the world of Mee Rebus or not, this recipe can serve as a wellspring of inspiration to infuse fresh creativity into your dinner repertoire. It offers the flexibility to tailor the nut flour component to align with your dietary preferences. Here are some culinary possibilities to explore:
Spaghetti with Meatballs
Spaghetti with Meatballs

For those accustomed to using tomato sauce in their dishes, consider making the flavorful switch to Mee Rebus sauce. It pairs wonderfully with pizza, infuses meatballs with a unique twist, or adds a tantalizing touch to ground meat for a luscious Bolognese pasta.

Steamed Vegetable Plate
Steamed Vegetables

Elevate the simplicity of various vegetable-based dishes by drizzling them with the Mee Rebus sauce. Whether it’s steamed mixed vegetables, creamy mashed cauliflower, or earthy roasted root vegetables, this sauce can transform them into culinary delights.

Plated Roast Beef
Roast Beef

Diversify your options for beef roast accompaniments by introducing the Mee Rebus sauce as an additional gravy choice. Its robust flavors can harmonize beautifully with the rich meatiness of a roast.

Fried Chicken Breast in Pan
Fried Chicken Breast

Expand your taste experience by pouring the Mee Rebus sauce over fried chicken breast. It will infuse the dish with a delightful fusion of textures and flavors, offering a refreshing departure from the familiar.

Singaporean Mee Rebus

Singaporean Mee Rebus - The Breeze Way

SpiceBreeze
This recipe is a simplified. Find an authentic version below.
Mee Rebus is a delectable Southeast Asian noodle dish renowned for its rich and aromatic gravy. It's featuring egg noodles smothered in a thick, sweet potato sauce and elevated by a medley of herbs, spices, and fresh garnishes. This dish is often served with boiled eggs, bean sprouts, and fresh chilies.
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hands-on time 30 minutes
Course Main Course
Cuisine Malaysian, Singapore
Servings 3

Ingredients
  

Protein

  • 1.5 cups cooked beef, pork, or poultry [1]

Fresh Produce

  • 1 medium sweet potato roughly sliced
  • 1 medium onion finely chopped
  • 2 cloves garlic finely chopped
  • 1 medium tomato finely chopped

Packaged Goods/Staples

  • 2 tbsp soy sauce alternatives
  • 1/4 cup nut flour from peanuts, almonds, cashews, or macadamia nuts.
  • 1 lb long thin egg noodles for instance, spaghetti, or any noodles that you like the most
  • oil
  • salt & pepper

Mee Rebus Culinary Spice Kit

  • 1 pouch Galangal, ginger, lemongrass, coriander, cumin, yellow mustard, fenugreek, lemon balm, turmeric, cardamom, cinnamon, cloves, lemon peel, chili

Optional

  • fresh or dried soaked chilies to taste

Suggested Toppings

  • Hard boiled eggs
  • Cooked vegetables [2]
  • Baked tofu
  • Fried tempeh
  • Fried or grilled scampi
  • Fresh mung bean sprouts
  • Herbs fresh or dried

Instructions
 

Puree

  • Cook or steam sweet potato with a pinch of salt.
  • In a BLENDER, blend it with 2 cups of broth.

Sauce - Step 1

  • In a POT, heat 2 tbsp oil over medium heat.
  • Fry onions until fragrant.
  • Add garlic and Mee Rebus spices. Stir for 30 seconds.
  • Add tomato and soy sauce. Mix well.
  • Fry over medium-low heat for 15 minutes or until the oil breaks up. Stir occasionally.

Sauce - Step 2

  • Optionally, add meat or lentils. Mix well.

Sauce - Step 3

  • Add sweet potato puree and nut flour. Mix well.
  • Cover. Bring to a boil.
  • Cook over medium-low heat until the sauce thickens.
  • Adjust the seasoning with salt or soy sauce, and sugar, to your taste.

Serve

  • Pour sauce over noodles.
  • Add your preferred toppings.
  • Enjoy!

Notes

[1] The cooked meat should be shredded or cut into bite-size cubes.
Vegetarian substitute: 1 can lentils (14 oz), rinsed.
[2] Bok choy, green beans, onions, spinach, bell pepper, cabbage
Singaporean Mee Rebus

Singaporean Mee Rebus

SpiceBreeze
This recipe is an authentic version. Find the simplified 'The Breeze Way' version above.
Mee Rebus is a delectable Southeast Asian noodle dish renowned for its rich and aromatic gravy. It's featuring egg noodles smothered in a thick, sweet potato sauce and elevated by a medley of herbs, spices, and fresh garnishes. This dish is often served with boiled eggs, bean sprouts, and fresh chilies.
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hands-on time 30 minutes
Course Main Course
Cuisine Malaysian, Singapore
Servings 3

Ingredients
  

Protein

  • 1.5 cups cooked beef, pork, or poultry [1]

Fresh Produce

  • 1 medium sweet potato roughly sliced
  • 1 medium onion finely chopped
  • 2 cloves garlic finely chopped
  • 1 medium tomato finely chopped
  • fresh or dried soaked chilies to taste

Packaged Goods/Staples

  • 1 tbsp fermented soy bean paste
  • 1/8 cup dried shrimp
  • 1/4 cup ground peanuts Substitutes [2]
  • 1 lb long thin egg noodles Asian yellow noodles recommended
  • oil
  • salt & pepper

Mee Rebus Culinary Spice Kit

  • 1 pouch Galangal, ginger, lemongrass, coriander, cumin, yellow mustard, fenugreek, lemon balm, turmeric, cardamom, cinnamon, cloves, lemon peel, chili

Suggested Toppings

  • Hard boiled eggs
  • Cooked vegetables [3]
  • Baked tofu
  • Fried tempeh
  • Fried or grilled scampi
  • Fresh mung bean sprouts
  • Herbs fresh or dried

Instructions
 

Puree

  • Cook or steam sweet potato with a pinch of salt.
  • In a BLENDER, blend it with 2 cups of broth.

Sauce - Prepare

  • In a BLENDER, add onions, garlic, soy bean paste and/or dried shrimp, Mee Rebus spices, 2 tbsp of water, and chilies to taste.
  • Blend into a puree. Add a bit of water if necessary.

Sauce - Step 1

  • In a POT, heat 2 tbsp oil over medium heat.
  • Fry puree from the blender over medium-low heat for 15 minutes or until the oil breaks up. Stir occasionally.

Sauce - Step 2

  • Optionally, add meat or lentils. Mix well.

Sauce - Step 3

  • Add sweet potato puree and ground peanuts. Mix well.
  • Cover. Bring to a boil.
  • Cook over medium-low heat until the sauce thickens.
  • Adjust the seasoning with salt and sugar, to your taste.

Serve

  • Pour sauce over egg noodles.
  • Add your preferred toppings.
  • Enjoy!

Notes

[1] The cooked meat should be shredded or cut into bite-size cubes.
Vegetarian substitute: 1 can lentils (14 oz), rinsed.
[2] Good substitutes are almonds, cashews, or macadamia nuts.
[3] Bok choy, green beans, onions, spinach, bell pepper, cabbage

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12
Sep, 2023
Japanese Ochazuke with Furikake

Japanese Ochazuke with Furikake

How to cook 34 authentic global recipes without tedious planning.
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.
 
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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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2
Sep, 2023
Kenyan Sukuma Wiki with Beans and Ugali

Kenyan Sukuma Wiki

How to cook 34 authentic global recipes without tedious planning.
Kenyan Sukuma Wiki with Beans and Ugali

Kenyan Sukuma Wiki

SpiceBreeze
Sukuma Wiki is a celebration of Kenyan cuisine and culture. Green leaves are cooked with aromatic spices, delivering a delightful and nutritious dish. Sukuma Wiki, meaning "stretch the week," suggesting that this affordable and easy-to-make dish can stretch your meals throughout the week. Try it today and transport your taste buds to East Africa!
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Hands-on time 30 minutes
Course Main Course
Cuisine Kenyan
Servings 3

Ingredients
  

Fresh Produce

  • 1 lb collard greens, kale, or chard cut into 1/2 inch strips
  • 1 medium onion finely chopped
  • 2 medium tomatoes chopped
  • 1 lemon for juice

Packaged Goods/Staples

  • oil
  • salt & pepper

Culinary Spice Kit

  • 1 pouch Coriander, green bell pepper, smoked paprika, carrot, onion, tomato, spinach, celery stalk, red bell pepper, chili, cumin, turmeric, garlic, curry leaves, fenugreek, cilantro, ginger, yellow mustard, cinnamon, cardamom, black peppercorn

Suggested Sides

  • Ugali(a polenta-like dish) see recipe in notes
  • Rice
  • Beans (kidney or pinto) cooked or fried, see recipe link in notes
  • Chicken or beef (good to use up leftovers) fried or stewed

Instructions
 

Stew - 1. Fry Aroma-Veggies

  • In a large POT, heat 2 tbsp oil over medium heat.
  • Fry the onions until they turn golden brown, stirring frequently.

Stew - 2. Add Spices

  • Add the tomatoes and Sukuma Wiki spices. Mix well.
  • Cook until it turns into a paste-like mixture. Stir frequently.

Stew - 3. Add Main Veggies & Water

  • Add the greens one handful at a time, stirring constantly.
  • Season with salt & pepper to taste.
  • Add 1/2 cup of water. Bring to a boil.
  • Cover and cook for 15 to 30 minutes, until the greens are tender. Stir occasionally. Add a little water if necessary. Turn off the heat.
  • Add 1-2 tbsp lemon juice and mix well.

Serve

  • Optionally, garnish the plated dish with fresh chopped tomatoes.
  • Enjoy!

Notes

Ugali
Making Ugali
Making Ugali
 
  • 1 cup of corn flour
  • salt
  1. In a POT, bring 2 cups of lightly salted water to a boil.
  2. Add corn flour. Reduce heat to low.
  3. Stir constantly, while pressing the mixture to the sides of the POT to remove any lumps.
  4. If there are no more lumps, stop stirring and let it cook for about 10-15 minutes. Stir occasionally.
  5. Form the mixture into a round shape by bringing together the dough from the sides of the POT to the mixture. Turn the POT over on top of a flat plate
  6. If need be, the ugali can be cut into smaller chunks.

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2
Sep, 2023
Kenyan Kuku Paka

Kenyan Kuku Paka

How to cook 34 authentic global recipes without tedious planning.
Kenyan Kuku Paka

Kenyan Kuku Paka

SpiceBreeze
Embark on a culinary adventure in Kenya with Kuku Paka, a tantalizing dish that sets itself apart by an exceptional step: grilling marinated chicken to perfection before they meet a creamy coconut sauce. This unique preparation infuses the succulent chicken with a smoky, charred essence that pairs harmoniously with the rich, aromatic coconut-infused sauce.
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Hands-on time 30 minutes
Course Main Course
Cuisine Kenyan
Servings 3

Ingredients
  

Protein

  • 1 lb chicken thighs [1]

Fresh Produce

  • 1 lemon for juice
  • 1 medium onion finely chopped
  • 2 cloves garlic pressed or grated
  • 1-2 green chili peppers (optional)
  • 1 medium tomato finely chopped

Packaged Goods/Staples

  • 1 can coconut milk (14-15 oz)
  • oil
  • salt & pepper

Culinary Spice Kit

  • 1 pouch Orange peel, ginger, turmeric, salt, anardana, amchoor, cumin, black peppercorn, chilies, asafoetida, thyme, mint

Suggested Sides

Instructions
 

Grill - Marinade

  • In a CONTAINER, mix Kuku Paka spices with 1 tbsp lemon juice and 2 tbsp oil.
  • Season chicken with salt to taste.
  • Add the chicken to the container and coat it well with the marinade.
  • Let it marinate for 1-2 hours.
  • Take chicken out. Shake off excess liquid.
  • Add coconut milk to the container. Set aside.

Grill or Broil

  • Grill or broil the chicken pieces until there are browned on all sides.

Stew - 1. Fry Aroma-Veggies

  • In a large POT, heat 2 tbsp oil over medium heat. Fry the onions until they turn golden brown, stirring frequently.
  • Add the garlic and optionally chilies. Fry for 1 minute.
  • Add the tomatoes. Mix well. Cook until it turns into a paste-like mixture. Stir frequently.

Stew - 2. Add Meat & Coconut Milk

  • Add the chicken, coconut milk, and salt & pepper to taste.
  • Reduce heat to medium-low. Cover. Cook until the sauce thickens, about 20-30 minutes. Adjust salt & pepper to taste.

Serve

  • Sprinkle the plated dish with lemon juice.
  • Enjoy!

Notes

[1] Substitute with chicken tender or breast or white firm fish (e.g. halibut). Cut larger pieces into 2-3 parts.
Ugali recipe: see notes in the Kenyan Sukuma Wiki recipe
Irio Recipe
  • 2 medium potatoes, peeled and cut into 1/2 inch slices
  • 1/3 cup each: frozen green peas and corn kernels
  1. In a POT, bring 1 cup of lightly salted water to a boil.
  2. Add potatoes. Cook until almost tender.
  3. Add green peas. Cook until the potatoes are tender.
  4. Turn the heat off. Drain, but keep about 1/2 cup of the cooking water.
  5. Mash the potatoes and peas. Return some of the cooking water as needed.
  6. Add the corn and mix well. Cover and let it rest for 5 minutes.
  7. Add salt & pepper to taste.

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24
May, 2023
Brazilian Coxinha

Brazilian Coxinha

Coxinha

Little Thighs

Coxinha (“little thigh”) is one of the most famous savory snacks in Brazil and indispensable to any party. Each bar and each family has its own recipe. 

Brazilian Sauce

These fried crisp ‘drumsticks’ filled with a well-seasoned sauce are so scrumptious – you can’t just have one.

The filling makes also a good base for a creamy sauce over noodles, potatoes, or rice.

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Variations
  • Substitute chicken with any ground meat or with mixed vegetables and chopped mushrooms or with your favorite cheese or combine any of these ingredients to taste.
  • Add a cream cheese dip.
  • Short version without forming the drumstick-balls: Skip the dough and add 1 cup heavy cream to the filling. Serve the sauce over rice, noodles, or potatoes.
The Coxinha Culinary Spice Kit includes the following spices:

Marjoram, oregano, white & black pepper, nutmeg, basil, chili, parsley, and bay leaves

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Coxinha
Coxinha

Brazilian Coxinha

SpiceBreeze
Coxinha ("little thigh") is one of the most famous savory snacks in Brazil and is indispensable to any party. Each bar and each family has its own recipe. The fried crisp 'drumsticks' filled with a well-seasoned sauce are so scrumptious - you can't just have one.
Of course, we offer an easier version without the breading and frying as well (see notes).
Tip: Fill any leftover dough with a cube of cheese and/ or ham, and optionally hot chili slices.
 
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Hands-on Time 30 minutes
Course Main Course
Cuisine Brazilian
Servings 3

Ingredients
  

Protein

  • 1 lb chicken cooked and shredded

Fresh Produce

  • 1 large tomato finely chopped
  • 2 green onions finely chopped
  • 2 cloves garlic finely chopped
  • 1 onion finely chopped

Dairy

  • 1/2 cup cream cheese optional

Packaged Goods/Staples

  • 1 cup chicken broth
  • oil
  • salt & pepper

Dough*

  • 2.5 cups chicken or vegetable broth
  • 2 cups rice flour
  • 3 oz butter

Breading*

  • 1 egg whisked
  • 1-2 cups flour gluten free: almond flour

White dipping sauce (optionally)

  • 1/4 cup milk
  • 8 oz cream cheese

Coxinha Culinary Spice Kit

  • Marjoram, oregano, white & black pepper, nutmeg, basil, chili, parsley, and bay leaves

Instructions
 

Filling

  • In a PAN, heat 2 tbsp oil over low heat.
  • Fry garlic and onions until the onions turn translucent.
  • Add chicken, tomatoes, green onions, and salt to taste.
  • Season with the Coxinha spices to taste. Start with 1 tsp.
  • Cook 10 min. Add broth and opt. cream cheese.
  • Cook about 10-20 minutes until the liquid is reduced.

Dough*

  • In a POT, heat broth and melt butter.
  • Over low heat, add flour and salt & pepper to taste.
  • Stir constantly until smooth and the dough loosens from the pot. Let it cool.

Coxinha

  • Form a “golf” ball with the dough.
  • Flatten it in your palm.
  • Place the filling in the center, close, and form a smooth ball.
  • Optionally, mold it into a drumstick or any other shape.

Breading*

  • Coat Coxinhas in egg, then in flour.

Frying*

  • In a POT, heat enough oil to cover Coxinhas.
  • Fry Coxinhas until they turn golden all around.

White dipping sauce (optionally)

  • Heat milk with salt & pepper. Stir in the cream cheese.

Serve

  • Serve Coxinhas with a fresh salad and a dipping sauce.
  • Enjoy!

Notes

Variations
  • Substitute chicken with:
    • any ground meat or
    • mixed vegetables and chopped mushrooms or
    • your favorite cheese or
    • a combination of any of these ingredients to taste.
Short version without forming the drumstick-balls:
  • Skip the dough, breading, and frying.
  • Add 1 cup heavy cream to the filling. Serve the sauce over rice, noodles, or potatoes.
15
Mar, 2023
Moroccan harcha flatbread

Moroccan Harcha Flatbread

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

Moroccan Harcha Flatbread

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

Ingredients

Dry Ingredients

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

Non-Dry Ingredients

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

Optional Ingredients

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

Instructions

Prepare

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

Fry

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

Serve (2 Options)

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

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

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