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Recipes - Asian

Chinese-style Chicken Salad
4 boneless chicken breasts
4 Tbsp dark soy sauce
¼ tsp Spice Appeal CHINESE FIVE-SPICE
Juice from a lemon
½ Japanese cucumber, peeled, and cut into short, thin sticks
1 tsp salt
2 Tbsp sunflower oil
1 Tbsp sesame oil
1 Tbsp Spice Appeal WHITE SESAME SEED
2 Tbsp Chinese rice wine or dry sherry
2 medium carrots, cut into short, thin sticks
8 scallions, cut into fine strips
3 oz bean sprouts
For the Sauce
4 Tbsp crunchy peanut butter
2 tsp lemon juice
2 tsp sesame oil
1 scallion, finely chopped
Place the chicken in a large pan and add just enough water to cover. Add 1 Tbsp of the soy sauce, the Chinese five-spice powder and the lemon juice. Cover and bring to boil, then simmer for about 20 minutes. Meanwhile, place the cucumber sticks in a colander, sprinkle with the salt and cover with a plate with a weight on top. Let drain for 30 minutes-set the colander in a bowl to catch the liquid.

Lift out the poached chicken with a slotted spoon and let sit until cool enough to handle. Remove and discard the skin. Slice into thin strips and set aside.

Heat the sunflower and sesame oils in a preheated wok. Add the sesame seeds, fry for 30 seconds and then stir in the remaining soy sauce and the rice wine or dry sherry. Add the carrots and stir-fry for 2-3 minutes, or until just tender. Remove from the heat and set aside.

Rinse the cucumber well, pat dry with paper towels and place in a bowl. Add the scallions, bean sprouts, cooked carrots, pan juices, and shredded chicken. Mix together well and transfer to a shallow dish. Cover and chill for about 1 hour, turning the mixture in the juices once or twice.

To make the sauce, cream the peanut butter with the lemon juice, sesame oil and chili powder, adding a little hot water to form a paste. Then, stir in the scallions. Arrange the chicken mixture on a serving dish and serve with the peanut sauce.


Korroke (Japanese Croquettes)

1 lb Russet potatoes, peeled and chunked
¼ lb Ground beef
½ Medium-size onion, minced
1 tsp Spice Appeal Curry Powder
A pinch of Spice Appeal Nutmeg, Ground
½ egg, beaten
½ cup Flour
1+ ½ egg, beaten (for coating)
2 cups Panko
3 cups Peanut oil (for deep-frying)
Boil the chunked potatoes in salted water, until tender and thoroughly cooked. While the potatoes cook, crumble ground beef into a fry pan or heavy skillet. Brown, then drain fat. Add the minced onion to the beef; sauté until tender. Combine salt, pepper, nutmeg and curry powder into the meat/onion mixture. Cook for a few minutes, then remove from heat.

Drain cooked potatoes and mash vigorously in a large bowl. Combine the meat mixture with the mashed potatoes. Mix into that the first measure (½ egg) of beaten egg, and blend together thoroughly. Divide the mashed combination into 16 equal portions. Form each portion into an elliptic shape. Dredge each portion in flour, then dip each into the second (1 + ½ egg) mixture of beaten egg. Coat each croquette with panko.

Arrange the breaded croquettes on a waxed paper-covered tray or cookie sheet. Refrigerate for at least 2 hours. (This helps make for a crunchier result when deep-fried).

Heat peanut oil in wok on high or until just smoking. Deep-fry the croquettes a couple at a time until lightly browned. Drain on paper towels and keep warm. Serve over thinly sliced cabbage and drizzle with tonkatsu sauce.


Wasabi Lime Vinaigrette
1 minced shallot
1 tsp minced ginger
¼ cup fresh lime juice
1 Tbsp Spice Appeal WASABI
Mix all together ingredients together. Vinaigrette may be spooned over freshly boiled scallops, oysters, or other seafood.


Grilled Thai Chicken
10 cloves garlic
¼ tsp kosher salt
1 tsp Spice Appeal CORIANDER, Whole , toasted and ground
1 Tbsp Spice Appeal MUNTOK WHITE PEPPERCORNS, Whole , toasted and ground
¾ cup minced cilantro stems (about 1 large bunch)
¼ cup soy sauce
2 Tbsp vegetable oil
For the Chicken
1 chicken, 3½ to 4 lbs, rinsed and thoroughly patted dry
Vegetable or olive oil spray
In a food processor, mince the garlic with the salt. Add the ground coriander seeds, ground peppercorns, cilantro stems, soy sauce, and oil; puree until completely blended, 1 to 2 minutes. You’ll have about 1 cup marinade. Transfer to a bowl, cover, and set aside.

Butterfly the chicken. Rinse well and pat dry with paper towels. Marinate the chicken for at least 1 hour or up to 8 hours.

Prepare a medium-hot charcoal fire or on high with a gas grill. Spray the chicken generously with the vegetable oil spray and set it, breast side down on the hottest part of the grill. Cook the chicken uncovered, turning once, until the skin has deep golden grill marks, 7 to 10 minutes. Move the chicken to the cooler side of the grill. Cover the grill and grill the chicken indirectly, turning every 5 minutes or so, until the juices run clear when the spot between the thigh and breast is pricked and an instant read thermometer inserted in the thickest part of the thigh registers at least 165ºF, another 25 to 30 minutes. Transfer the chicken to a serving platter and tent with foil. Let rest for 5 to 10 minutes. Serve with Sweet and Sour Sauce.


Thai Spicy, Sour Shrimp Soup
For Homemade Chicken Stock
10 pieces Spice Appeal GALANGAL, Whole
1 stalk fresh lemongrass, cut into 1½” pieces
2-3 Spice Appeal KAFFIR LEAF
2 Shallots, sliced
4-5 cloves garlic, crushed
4 cups water
4 chicken breasts

1 Tbsp fish sauce
1 Tbsp cilantro stems
1 can straw mushrooms
1 to 2 lbs whole shrimp, rinsed cleaned and deveined
2 to 3 Tbsp lime juice
1 Tbsp Palm Sugar (regular sugar may be substituted)
2 whole, fresh red chilies, thinly sliced
Bring the first seven ingredients to a boil in a large pot, turn heat down and simmer, uncovered for 30 minutes. Remove chicken breasts and save for another recipe. Add remaining ingredients and simmer for additional 15 to 20 minutes. Serve hot.


Bow-Tie Pasta with Shrimp

For Dressing
½ cup peanut oil
½ cup light soy sauce
½ cup rice vinegar
1 Tbsp sugar
1 Tbsp sesame oil

12 oz cooked shrimp
2 red bell peppers, cut into ½" pieces
1 cup small broccoli florettes
2 stocks of green onions, finely chopped
12 oz bow-tie pasta
Blend first 6 ingredients. Season with salt and pepper. Set half of the marinade aside to marinate shrimp and peppers.

Cook broccoli in a pot of boiling salt water. Remove broccoli and set aside. Cook pasta in the same water. Add broccoli, pasta, and green onions to shrimp and pepper mixture. Add enough dressing. Refrigerate and let marinade for a couple of hours until ready to serve.


Thai BBQ Chicken Marinade
3 Tbsp garlic, minced
1 tsp Spice Appeal CURRY POWDER
2 Tbsp cilantro, chopped
½ tsp Spice Appeal BLACK PEPPER, Ground
1 Tbsp sugar
3 Tbsp fish sauce
1 tsp Spice Appeal TUMERIC, Ground
Mix all above ingredients together to form a pasty rub. Rub over chicken breasts and marinate for 3-5 hours before grilling.


Thai Coleslaw
1 head cabbage, thinly sliced
1 head red cabbage, thinly sliced
4 green onions, thinly sliced
1 jalapeno pepper, diced
¼ cup cilantro, chopped
1 red bell pepper chopped
½ cup peanuts chopped

½ cup vegetable oil
¼ cup rice wine vinegar
½ tsp Spice Appeal CURRY POWDER
2 Tbsp sugar
2 garlic cloves crushed
Whisk together all of the dressing ingredients in a small bowl and set aside.

Combine all of the above ingredients, except the chopped peanuts in a large bowl. Pour dressing over the cabbage mixture and blend well until completely coated. Allow to marinate for 6-8 hours. When ready to serve, pour chopped peanuts over salad.


Korean Clam and scallion Pancakes (Jogae Pa Jon)
1 cup flour
¼ cup rice flour
2 egg whites
1 cup water
½ cup fresh cherrystone clams, chopped
2 bunches scallions, sliced thinly
2 Tbsp Serrano or green Thai-bird chilies, thinly sliced
½ tsp salt
2 Tbsp oil

For the Sauce
¼ cup soy sauce
1 clove garlic, chopped
2 tsp scallions, chopped
1 tsp Spice Appeal WHITE SESAME SEED , toasted
1 tsp sesame oil
1 tsp vinegar
¼ tsp Spice Appeal BLACK PEPPER, Ground
In a bowl, whisk together the flour, water, and egg whites until the batter is smooth. Stir in the clams, scallions, and salt.

In a heated pan, add oil. Scoop 2 tablespoons of the batter into the pan to form 3-inch in diameter pancakes. Let cook for about 3 minutes on each side until golden.

To make the sauce, combine all sauce ingredients. Serve the pancakes immediately with the sauce.


Fried Hot Fish Balls (Tod Mun Pla)
4 garlic cloves, minced
1½ lbs fish fillets, skinned
1 Tbsp all-purpose flour
1 Tbsp soy sauce
5 Tbsp vegetable oil

For the salad:
½ cucumber, peeled and thinly sliced
1 tsp distilled vinegar
2 Tbsp water
1 tsp sugar
2 scallions, finely chopped
1 small carrot, peeled and grated
Put the garlic, peppercorns, cilantro, sugar, and dried red chilies in a food processor or blender and work to a smooth paste. Add the fish fillets, a little at a time, and continue working to a smooth paste. Add the flour and soy sauce and process for a few seconds. Transfer the mixture to a bowl.

Shape the mixture into 20 small balls, about 1” in diameter. Heat the oil in a wok or deep frying pan, and then fry the fish balls, a few at a time, until golden brown all over. Remove with a slotted spoon, drain and keep warm.

Arrange the cucumber slices in a serving dish. Mix together the vinegar, water, sugar, scallions, and carrot, and sprinkle over the cucumber. Serve the cucumber salad with the fried hot fish balls.



Beef with Cashew Nuts
3 Tbsp sesame oil
1 garlic clove, finely chopped
1 onion, sliced
1” piece of ginger, chopped
2-3 Spice Appeal KAFFIR LEAF , torn
1 lb lean beef, cut into thin strips
salt and black pepper
1 Tbsp soy sauce
1 tsp sugar
1 sweet red bell pepper, seeded and sliced
1 sweet green bell pepper, seeded and sliced
3 scallions, sliced diagonally
1 cup roasted cashew nuts
Heat ½ Tbsp of the sesame oil in a small skillet, and fry the crushed red chilies until crisp. Drain on paper towels to absorb the oil, and set aside.

Heat the remaining sesame oil in a wok. Add the garlic, onion, and ginger and stir-fry quickly for about 3 minutes over high heat, until the onion is soft and golden-brown. Add the kaffir leaves and strips of beef, and stir-fry for 2-3 minutes. Season to taste with salt and black pepper, and stir the soy sauce and sugar into the beef mixture.

Add the bell peppers and scallions and stir-fry for 2-3 minutes. Add the reserved fried chilies and the roasted cashew nuts and quickly stir them through the mixture.


Gyoza (Potstickers) with Kaffir Lime Leaf
12 round wanton papers
3 Tbsp vegetable oil
½ cup water
1/3 lb pork, minced
2 Spice Appeal KAFFIR LEAF , cut into fine strips
1 long fresh red chilli
1cm fresh ginger, chopped
1 cup white cabbage, chopped
1Tbsp soy sauce
1tsp sesame oil
1tsp fish sauce

Dipping Sauce
2 Tbsp soy sauce
1 Tbsp rice vinegar
Place all the stuffing ingredients in a food processor and pulse until they are well combined and form a smooth paste.

Place a generous teaspoon of stuffing into the center of each wonton wrapper. Lightly brush around the edges of each wonton wrapper with water. Bring the edges together and pinch to seal firmly, forming a crescent shape with a flat base. Once made, the gyoza can be covered and refrigerated until ready to cook. Heat the vegetable oil in frying pan and when hot, add the gyoza, flat side down. Fry for 2-3 minutes, or until the undersides are golden-brown.

Add the water and cover the pan with a lid so the gyoza can steam. Reduce the heat and cook for 3-4 minutes. When cooked, the dumpling wrappers will appear soft and translucent. Stir together the soy sauce and sliced chilli and serve with the gyoza.


Crispy Thai Fried Chicken Fingers
2 boneless chicken breasts, sliced ¼ inch thick
2 egg whites, lightly beaten
3 Tbsp rice flour
2 Tbsp Spice Appeal WHITE SESAME SEED
1 tsp Spice Appeal BANGKOK BLAST
peanut or vegetable oil

For Dipping Sauce:
½ tsp Kosher salt
¾ cup granulated sugar
¼ cup plus 2 Tbsp rice vinegar
3 cloves garlic, minced
Combine egg whites, rice flour, seasoning mix, sesame seeds in a bowl. Add the chicken and mix thoroughly.

Heat oil in a pan over medium high heat. Add chicken pieces a few at a time and fry on each side until browned and cooked through. Drain on paper towel. Serve hot with dipping sauce.

For Dipping Sauce: In a small, dry saucepan, toast the chili flakes over high heat until fragrant, 1 to 2 minutes. Add the salt, sugar, and rice vinegar; cook over medium-low heat until the salt and sugar are dissolved. Stir in the garlic. Remove the sauce from the heat and let cool completely.  


Japanese Noodles with Shrimp and Chicken

6 cups water
1 cup soy sauce
1 cup sake
½ cup mirin
1 cup cooked chopped spinach
6 jumbo shrimp, in shells but deveined
1 pound skinless, boneless chicken breasts, thinly sliced on the diagonal
1 medium onion, thinly sliced
2 scallions, white and green parts, cut into 2-inch pieces
12 ounces dried soba (buckwheat) noodles
3 Tbsp fresh lemon juice
2 Tbsp sesame oil, to taste
¼ cup Spice Appeal WHITE SESAME SEED , toasted, for garnish
Combine the water, soy sauce, sake, mirin, and shichimi togarashi in a large non-stick saucepan and bring to a boil over high heat. Reduce the heat to low, and simmer to cook off the alcohol and let the flavors blend, about 30 minutes.

Meanwhile, bring 2 quarts of salted water to a boil in another large saucepan over medium-high heat. Add the noodles, return to a boil, and cook until just tender, 2 to 3 minutes. Drain thoroughly in a colander. Divide the noodles and the spinach among 6 serving bowls.

Add the shrimp, chicken, onion, and scallions to the simmering broth and cook until the shrimp and chicken are tender, about 10 minutes.

Remove the broth mixture from the heat. Add 1 shrimp to each serving of noodles and spinach, then add chicken and vegetables, dividing them evenly. Ladle the broth into the bowls, then drizzle each serving with lemon juice, sesame Oil, and hot oil. Garnish the bowls with the sesame seeds and serve. 


Black Bean-crusted Yellowfin Tuna

2 cups black beans
Grapeseed or canola oil for deep frying

For Crispy Plantain Slices:
3 to 4 green plantains
Grapeseed or canola oil for deep frying
Salt and freshly ground pepper

For Sauce:
2 Tbsp unsalted butter
5 shallots, minced
5 button mushrooms, sliced
2 celery stalks, diced
6 lemongrass stalks, crushed
5 garlic cloves, minced
3 tsp Spice Appeal ANNATTO SEED, Whole , crushed
2 pounds red snapper or other fish bones
2 Tbsp Spice Appeal CORIANDER, Whole , crushed
5 sprigs thyme
1 Spice Appeal BAY LEAF, Whole
2 cups chicken stock
½ bottle dry vermouth
1 cup half-and-half cream

For Bok Choy and Shiitakes:
4 small heads baby bok choy
12 shiitakes, stemmed
2 Tbsp olive oil
Salt and freshly ground pepper
2 Tbsp chicken stock

For Black Bean Crust:
¼ cup honey
2 Tbsp Dijon-style mustard
1 Tbsp Spice Appeal WASABI
Cooked black beans (above)
Salt and freshly ground pepper

4 tuna loins
Salt and freshly ground pepper
2 Tbsp olive oil
To prepare the beans: Soak the beans overnight in water to cover. Drain. Put the beans back in a deep saucepan or pot and cover with fresh water. Bring to a boil, reduce the heat to medium, cover, and simmer 30 minutes. Drain. Heat the oil to 350º F in a deep fryer or heavy saucepan. Add some of the black beans and fry for 1 to 2 minutes; they will pop like popcorn. Remove with a slotted spoon and drain on paper towels. Fry in batches; do not crowd the pan. Let the oil return to temperature between each batch. Season the fried beans with salt and pepper. Let cool.

To prepare the plantains: Cut the ends off the plantains. Score through the skin lengthwise in 3 or 4 places. Place in hot water and let stand for 20 minutes. Drain. Peel along the scores. Slice on a mandolin or V-slicer into thin lengthwise slices and soak in water for 5 minutes. Drain well. Heat the oil to 360º F in a deep fryer or heavy saucepan. Add the plantain slices and fry for ½ to 1 minute, until crisp and just turning golden. Remove with a wire skimmer or slotted spoon and drain on paper towels.

To make the sauce: Heat the butter in a sauté pan or skillet over medium heat and cook the shallots, mushrooms, celery, lemongrass, and garlic until slightly softened, about 5 minutes. Add the annatto seeds and toss well. Add another tablespoon of olive oil and let the vegetables simmer for 2 minutes. Add the fish bones to the top and cover with the coriander seeds, thyme, bay leaf, and peppercorns. Cover and cook 5 more minutes. Add the vermouth. Reduce the heat to medium-low and simmer 10 to 15 minutes, until reduced by half. Add the chicken stock and reduce again by half. Stir in the cream, cover, and reduce again for 10 minutes. Strain through a fine-meshed sieve and put into another pan. Place over medium-low heat and reduce again by one-fourth, or to desired consistency. Adjust seasoning to taste.

To prepare the bok choy: Quarter the baby bok choy lengthwise. Make sure the stems are cleaned. Place in lightly salted boiling water for 1 minute, then remove with a slotted spoon and put into ice water for 30 seconds to stop the cooking. When cooled, drain and set aside. Preheat the broiler to high. Season the shiitakes with salt, pepper, and olive oil. Spread the shiitakes on a baking sheet and grill for 30 seconds. Set aside.

To make the crust: In a bowl, mix the honey and mustard. Blend the Wasabi powder with enough water to make a paste, mixing well to smooth out all lumps. Stir into the honey-mustard blend. Chop the black beans finely by hand.

To cook the tuna: Preheat the oven to 350º F. Season the tuna on all sides with salt and pepper. Heat the olive oil in a large sauté pan or skillet over high heat and sear the tuna on all sides, 10 to 15 seconds per side for rare. Remove and drain on paper towels. Using your hands, coat the tuna with the honey mixture, then roll in the chopped black beans to thickly coat each slice. Place on a baking sheet and cook 3 to 5 minutes for rare. Remove from heat.

To finish the mushrooms and bok choy: Heat a little olive oil in a medium sauté pan or skillet over medium-high heat. Combine the bok choy and shiitakes and season with salt and pepper. Stir-fry 30 to 45 seconds, until warmed. Add the chicken stock and toss to glaze. Set aside; keep warm.

To serve: Cross bok choy in the center of each warmed plate and top with shiitakes. Criss-cross with fried plantain strips. Place a whole tuna loin in the center of each. Spoon sauce around vegetables on the plate. 


Japanese Pan-Fried Chicken
15 minutes
2 to 3 boneless chicken thighs
8 fresh shiitake mushrooms
8 shishito sweet green peppers (or 3 small bell peppers)
2 to 3 Tbsp mirin (or 2 to 3 Tbsp sake + 2 tsp sugar)
2 to 3 Tbsp soy sauce
A pinch of Spice Appeal SHICHIMI-TOGARASHI
Description     Trim off any excess fat from the chicken. Cut off hard stems of the mushrooms, and cut each mushroom in half or into quarters. If using bell peppers, remove caps and seeds, and cut lengthwise into 4 to 6 pieces.

Make the sauce by combining mirin and soy sauce, and set aside.

Heat a nonstick fry pan until very hot. Place chicken skin-side down and fry over medium-high heat until the skin starts to crisp and turn golden brown. Turn chicken over and brown the other side. Add shiitake and green peppers to the pan. When the meat is just cooked through, add the sauce. Turn chicken and vegetables repeatedly, to develop the flavor.

When sauce thickens, remove chicken from the pan and cut into easy-to-eat pieces. Arrange attractively on a dish with mushrooms and peppers. Sprinkle a little Shichimi-Togarashi on top.


Miso Soup with Eggplant
1 quart dashi (or more, recipe follows)
¼ pound Japanese eggplant
½ cup prepared seaweed (or arame)
2 to 3 Tbsp hatcho miso (red miso)
1 green onion, sliced thinly (white and green)
A pinch of Spice Appeal SHICHIMI-TOGARASHI
For the Dashi: In a pot add 6 cups water and 6 inches of kombu. Simmer kombu in water for half hour in uncovered pot. Remove kombu. Broth is the dashi, use as directed in recipe.

Quarter eggplant lengthwise and slice quarters thinly. Bring dashi to boil and add eggplant. Simmer till eggplant is soft. Add seaweed (if adding dry arame, cook till soft).

Mix miso into ½ cup of the hot soup till well mixed and then add to pot. Stir to mix. Serve immediately with green onion sprinkled on top. Sprinkle Shichimi-Togarashi on top.


East-West Fusion Carrots

1½ lbs carrots, peeled and sliced into thin rounds
1 Tbsp olive oil
1 Tbsp lemon juice
1 Tbsp cider vinegar
2 tsp sesame oil
2 tsp white miso
2 tsp soy sauce
¼ cup thinly sliced green onions
2 Tbsp minced parsley
¼ tsp Spice Appeal French Tarragon
In a 4- to 6-quart pan over high heat, bring about 2 quarts water to a boil.Add carrots and cook just until tender-crisp to bite, 3 to 4 minutes. Drain.

Meanwhile, in a large bowl, mix olive oil, lemon juice, vinegar, sesame oil, miso, soy sauce, green onions, parsley, and tarragon. Add warm carrots and mix to coat.Serve, or cover and chill up to 1 day. 


Star Anise-Beef Soup

6 meaty pieces of beef shank, cut about 1 inch thick
2 Tbsp vegetable oil
2 large onions, halved
½ lb fresh ginger, sliced lengthwise ½ inch thick
3 Spice Appeal Whole Star Anise
2 Spice Appeal Whole Cassia Cinnamon Sticks
1 tsp Spice Appeal Whole Cloves
1 tsp Spice Appeal Crushed Red Chile Pepper
5 lbs meaty oxtails
4½ quarts water
3 large stalks of lemongrass, cut into 4-inch lengths
1 head of garlic, halved crosswise
1 lb medium rice noodles
1 lb sirloin steak, cut 1 inch thick

Salt and Spice Appeal Ground Black Pepper
¾ lb baby bok choy, halved lengthwise
6 asparagus spears, cut into 1-inch lengths
¼ lb snow peas
1 lb bean sprouts
¼ cup julienned peeled fresh ginger
6 scallions, julienned
6 mint sprigs
6 basil sprigs
6 Thai chiles, thinly sliced
6 lime wedges
Soy sauce and Asian fish sauce
To Make the Soup:

1. In a medium saucepan, cover the bones with water and bring to a boil. Prepare a medium bowl of ice water. Transfer the bones to the ice water to cool, then pat dry.

2. Heat 1 Tbsp of the oil in a large skillet. Add the onions, cut side down, and cook over moderately high heat until blackened on the bottom, about 12 minutes; remove to a plate. Heat the remaining 1 Tbsp of oil in the skillet. Spread the ginger slices in a single layer and cook over moderately high heat until blackened, about 12 minutes.

3. In a medium skillet, toast the star anise pods, cinnamon sticks, cloves and crushed red pepper over moderate heat for 2 minutes, shaking the skillet.

4. In a large stockpot, cover the shank meat and oxtails with water and bring to a boil. Skim, then add the lemongrass, garlic, blackened onions and ginger and the toasted spices and simmer over moderately low heat, skimming occasionally, until the meats are tender, about 2 hours. Strain the broth; refrigerate the broth and the meats separately overnight or for up to 2 days.

5. Discard the fat from the broth. Bring the broth to a boil and keep hot. Thinly slice the meats, discarding any bones.

6. In a large bowl, soak the rice noodles in water until they are pliable, about 30 minutes. Bring a large saucepan of water to a boil.

7. Meanwhile, prepare the garnishes: In a medium saucepan of boiling salted water, blanch the bok choy, asparagus and snow peas separately until crisp-tender; remove the vegetables to a platter. Add the shank bones to the saucepan and cook over moderate heat for 2 minutes. Drain and let cool slightly, then use a small spoon to scoop out the marrow.

8. Preheat a grill pan. Season the sirloin with salt and pepper and cook over high heat until rare, about 2 minutes per side. Transfer to a carving board and let rest for 5 minutes. Thinly slice the sirloin

9. Drain the rice noodles and add a handful to a long-handled strainer that will fit into the saucepan of boiling water. Lower it into the water and cook the noodles until barely tender, 30 seconds to 1 minute. Drain the noodles well and transfer them to a large soup bowl. Add some of the shank and oxtail meats and cover with hot broth. Add a piece of marrow and slices of sirloin and serve, allowing the diner to garnish the soup as desired.Repeat for the remaining diners.


Malaysian Style Vegetable Curry
4 cloves garlic, minced
1 inch ginger, minced
1 shallot, minced
2 tsp. oil
1 medium onion, cut into thin wedges
1 medium carrot, chopped
1 potato, chopped
1 sweet potato, chopped
1 tomato, diced
1 small zucchini, chopped
1 Tbsp. brown sugar
Soy sauce to taste
1/2 bunch cilantro, chopped
1 cup coconut milk
Heat oil in wok or large saucepan. Add garlic, ginger, shallot and onion. Saute for a few minutes.
Add curry powder and saute for 2 minutes or until fragrant.
Add carrot, potato and sweet potato. Stir until coated with curry mixture.
Add tomato and coconut milk (add extra if needed to cover all vegetables). Simmer for about 12 minutes, stirring occasionally.
Add zucchini and simmer for another 5 or to minutes until all vegetables are tender and sauce is thick.
Season with brown sugar and soy sauce. Garnish with chopped cilantro.


Crabmeat Potato Croquettes (Korroke)
2 lbs Potatoes
4 Cloves of Garlic
¼ lb Butter
3 oz Cream
½ med Yellow Onion, minced
1 Egg, beaten (to mix with the potato)
1 Tbsp Oil
Dungeness Crabmeat
Salt and Spice Appeal Muntok White Peppercorns, Ground to taste
2 cup Panko
½ cup  Flour
1 Egg, beaten (to coat korokke)
Canola Oil for deep frying
Boil the potatoes. Place the oil in a frying pan and add the onion.  Sauté until the onion is tender. Add salt and pepper and sauté about 3 minutes until crumbled. Set the mix aside while you mash the potatoes. Mix potatoes with garlic, butter and cream. Thoroughly mix the potatoes and the onion mix in a large bowl with green onions and crabmeat. Divide the potato mixture into eight parts and shape each portion into a ½-inch thick ellipse. Dredge each portion in the flour and pat off the excess flour. Dip them into the egg wash and then into the panko. Deep fry them at 350 degrees for about 3 minutes on each side until lightly browned.   


Chinese Chicken Pizza with Hoisin Sauce

1 (4”) ball of prepared dough, at room temperature
2 Tbsp olive oil
¼ cup hoisin sauce
2 grilled skinless, boneless chicken breast, diced (rubbed with 1 Tbsp Spice Appeal BEIJING ADVENTURE , 1 tsp of vegetable oil, and grilled)
4 scallions, finely sliced
⅔ lightly-packed cup cilantro leaves, stems removed
½ red bell pepper, seeds and membranes discarded, sliced into paper-thin strips
½ cup mozzarella, grated
½ cup smoked gouda, grated
Salt and freshly ground pepper.
Heat oven to 475º F. Sprinkle your rolling surface with a handful of flour. Place dough directly in the middle of the surface. Roll dough out gently ¼” thick, into a circle. Brush both sides with olive oil and set aside until ready to bake. Place dough on a baking sheet and heat for 10-15 minutes. Remove from oven and flip dough and spread hoisin sauce evenly over cooked side of crust. Spread chicken, scallions, cilantro, and bell pepper evenly over crust. Sprinkle both cheeses over the top. Return to oven and bake for another 15-20 minutes, or until cheese is fully melted. Season with salt and pepper, and slice.


Sweet & Sour Sauce for Thai Grilled Chicken
½ tsp Kosher salt
¾ cup granulated sugar
¼ cup plus 2 Tbsp rice vinegar
3 cloves garlic, minced
In a small, dry saucepan, toast the chili flakes over high heat until fragrant, 1 to 2 minutes. Add the salt, sugar, and rice vinegar; cook over medium-low heat until the salt and sugar are dissolved. Stir in the garlic. Remove the sauce from the heat and let cool completely.


Thai Curry Chicken Delight

For homemade curry sauce
3 Spice Appeal Whole Bird (soaked in water about 3 minutes)
1 tsp Spice Appeal GALANGAL (LAOS POWDER)
1 Tbsp lemongrass, thinly sliced
5 shallots
2 cloves garlic
2 Spice Appeal CLOVES, Whole
1 Tbsp Spice Appeal CORIANDER, Whole
1 Tbsp Spice Appeal CUMIN SEED, Whole
1 tsp Shrimp paste

1½ lb chicken, beef, or shrimp chunks
1 can coconut milk
2 shallots, finely chopped
2 potatoes, peeled and diced into ¼” cubes
¼ cup peanuts, roasted and finely chopped
2 Tbsp fish sauce
3 Tbsp tamarind juice
Pinch of Spice Appeal CINNAMON, Ground
3 Spice Appeal BAY LEAF, Whole
2 Tbsp lemon juice
5 Spice Appeal BLACK CARDAMON POD, Whole
¼ tsp salt
In a large fry pan, dry fry Galangal Powder, coriander, and cumin seeds. In a food processor, blend dry-fried spices along with all remainder curry sauce ingredients until forms a thick, smooth paste.

In a large wok, heat oil on medium-high. Add 2 tablespoons of the homemade curry paste. Add the meat (either chicken, beef, or shrimp) and cook until well coated with curry paste. Add coconut milk a little at a time until the entire can is added. Add shallots, potatoes, and peanuts and bring to a boil. Lower heat and simmer until potatoes are cooked.

When potatoes are soft, add the fish sauce, tamarind juice, cinnamon, bay leaves, lemon juice, cardamom pods, and salt. Continue to cook on low, simmering heat for another 10 to 15 minutes or so. Serve with white rice.


For meat marinade
2½ Tbsp Spice Appeal SATE SEASONING
½ cup coconut milk
1 tsp salt
½ Tbsp sugar

For Peanut Sauce Dip
½ Tbsp Thai red curry paste
3 Tbsp Peanut Butter
2 cups coconut milk
3 Tbsp sugar
1½ Tbsp fish sauce

1 lb chicken, beef, or shrimp chunks
Bamboo skewers for meat
For preparing the meat marinade, roast cumin and coriander seeds in a dry pan until fragrant. Grind them and set aside. Mix coconut milk, sugar, salt, and ground spices together. Add meat and mix well until covered completely. Cover and marinate for several hours.

For the dipping sauce, heat curry paste in 1 Tbsp oil and stir. Add coconut milk a little at a time, stirring well. Add peanut butter and continue to cook until sauce thickens. Add fish sauce and sugar and cook a little longer until well blended. Remove from heat and set aside.

Skewer meat on bamboo skewers and grill until cooked evenly on both sides. Serve hot with peanut sauce.


Spicy Thai Meatballs with Crispy Noodles

1 lbs ground pork
1 egg
½ cup dry-roasted peanuts, chopped
¼ cup cilantro, chopped
¾ tsp salt
½ cup peanut butter
1 Tbsp Spice Appeal LEMON PEEL, Whole , grated
½ tsp Spice Appeal CAYENNE PEPPER, Ground
2-3 Tbsp vegetable oil
1 package cellophane noodles

In a large bowl combine pork, egg, ground peanuts, chopped cilantro, and salt. Roll into small meatball shapes.

Heat oil in a pan and add meatballs and cook for about 10 minutes until browned on all sides. Add 1cup water and bring to a boil. Reduce heat to low and simmer, covered 5-10 minutes until the meatballs are cooked. Remove meatballs with slotted spoon and set aside. Stir in peanut butter, lemon peel, and cayenne pepper. Cook for about 30 seconds until well blended. Add the meatballs back into the peanut sauce mixture in the pan. Cook for 1 minute longer until meatballs are well coated.

Heat cellophane noodles in oil until puffed up. Spoon meatballs and sauce over cellophane noodles and garnish with cucumber and carrots.


Thai Ground Chicken/Pork Salad
1 cup ground chicken or ground pork
1 Tbsp Spice Appeal LEMONGRASS, Ground
1½ fish sauce
3-4 Tbsp lime juice
1 tsp sugar
3 Tbsp shallots, minced
3 Tbsp cilantro, chopped
3 Tbsp mint, chopped
In a small pot of boiling water add ground chicken or pork and boil for 3-5 minutes until done. Remove and drain meat, and allow to cool. In a medium size bowl mix remaining ingredients together. Add cooked meat and mix well with marinade. Refrigerate until ready to serve. Serve over a bead of lettuce.



Chicken and Coconut Soup (Kai Tom Kah)
5 cups chicken stock
3 chicken breast portions
1 onion, finely chopped
3 stalks lemon grass, cut into 3 pieces and crushed
3 Spice Appeal KAFFIR LEAF
4 slices of Spice Appeal GALANGAL, Whole
1½ cups coconut milk
juice of 1 lime
2 tsp brown sugar
2 fresh red chilies, seeded and chopped
Bring the chicken stock, breast portions, onion, lemon grass, lime leaves, and galangal to boil. Cover the pan and simmer for 40 minutes.

Strain the stock into a clean saucepan. Add the coconut milk, stirring until blended. Bring to a boil and then simmer gently over a low heat for 10 minutes. Bone the chicken portions and remove the skin. Cut the meat into very thin slices.

Stir the lime juice, sliced chicken and brown sugar into the soup. Simmer for 2-3 minutes and then serve garnished with chilies.


Shrimp in Coconut Sauce (Gung Penang)

16 uncooked jumbo shrimp, deveined, rinsed, and patted dry
2 Tbsp oil
1 large onion, finely chopped
1 Tbsp Spice Appeal LEMONGRASS, Ground
2 fresh red chili peppers
1” piece fresh ginger, shredded
1 Tbsp Spice Appeal CUMIN, Ground
1 Tbsp Spice Appeal CORIANDER, Ground
2 Tbsp nam pla (fish sauce)
1 cup thick coconut milk
3 Tbsp roasted peanuts, coarsely ground
2 tomatoes, skinned and chopped
1 tsp sugar
juice of ½ lime
fresh cilantro leaves, chopped
Heat the oil in a wok. Add the onion and fry until soft and golden. Add the lemongrass, sliced red chilies, ginger, cumin, and coriander and sauté for 2 minutes. Add the nam pla and coconut milk to the wok. Stir well and then add the peanuts and chopped tomatoes. Cook gently over low heat until the tomato is soft and the flavors of the sauce are well developed.

Stir in the shrimp and simmer gently for 5 minutes, or until the shrimp are pink and tender. Add the sugar and transfer to a serving dish. Serve hot sprinkled with lime juice and cilantro leaves.


Masaman Curry

2 lbs lean beef
5 cups water
7 ounces creamed coconut, roughly chopped
1¼ cups roasted peanuts
nam pla (fish sauce), to taste
3 Tbsp tamarind water (1 ounce Spice Appeal TAMARIND, Whole soaked in 2/3 cup warm water for 5-10 min)
coconut sugar to taste

For the curry sauce:
1 tsp oil
7 Spice Appeal Whole Bird's Eye Chili Pepper
½ tsp Spice Appeal BLACK PEPPER, Ground
2 Tbsp Spice Appeal CORIANDER, Whole
2 Tbsp Spice Appeal CUMIN SEED, Whole
1 Tbsp Spice Appeal LEMONGRASS, Ground
1 Spice Appeal CEYLON CINNAMON, Whole
¼ tsp Spice Appeal CARDAMON SEED, Ground
¼ Spice Appeal NUTMEG, Whole , grated
1 tsp salt
1 onion, very finely minced
5 garlic cloves, minced
½ tsp dried shrimp paste

Cut the beef into 1” square trimming off any excess fat. Put the beef and water in a large saucepan and bring to a boil. Lower the heat, cover the pan and simmer for about 1 hour, or until the meat is tender.

Make the curry paste: heat the oil in a pan and add the chilies, black pepper, coriander, cumin, lemongrass, cinnamon, cardamom, and nutmeg. Cook over low heat, stirring constantly, until the mixture browns.

Transfer to a mortar or electric blender or food processor, and work to a smooth paste. Add the salt, chopped onion, garlic, and dried shrimp paste, and continue working the mixture until smooth.

Remove the cooked meat from the pan and keep warm. Add the creamed coconut to the liquid in the pan and heat gently, stirring. Add the peanuts and nam pla. Boil hard until the liquid is reduced by one-third. Add the curry paste and simmer for 5 minutes, stirring. Return the meat to the pan, cover and bring to a boil. Cook over a medium heat for a few minutes. Add the tamarind water and coconut sugar. Serve hot.


Ajowan Red Lentil Spread (Low- Calorie)

1 tsp Spice Appeal AJOWAN, Whole
2 tablespoon fresh lemon juice
¼ tsp Spice Appeal BLACK PEPPER, Ground , or to taste
3 clove garlic, peeled
4 Tbsp olive oil, fruity, divided
1 cup red lentils, picked over and rinsed
¼ teaspoon salt, or to taste
1¾ cup water
In a saucepan, heat one-fourth of the oil over low heat; add whole garlic cloves and cook, stirring, until the garlic is golden on all sides, about 3 minutes. Add ajowan seeds and stir until fragrant, about 10 seconds longer.

Add water and lentils. Bring to a simmer and cover pan; reduce heat to low and cook, stirring occasionally, until the lentils are soft and falling apart, about 20 minutes (add more water if the lentils begin to stick). Let cool to room temperature.

Transfer to a food processor and puree with lemon juice and remaining oil; season with salt and pepper. (The spread will keep, refrigerated, for up to 3 days.) 


Thai Meatball Appetizers
2 cups ground pork or chicken
¼ tsp Spice Appeal GINGER, Ground
¼ tsp Spice Appeal GARLIC, Ground
2 Tbsp finely chopped red bell pepper
1 tsp Spice Appeal BANGKOK BLAST
2 tbsp chopped fresh cilantro salt and pepper
Mix all ingredients well and form into small balls. Mix together 3 tbsp rice flour and 1 tsp Bangkok Blast. Roll balls in flour mixture. Sauté in a fry pan with 2 tbsp oil till cooked or bake in an 350ºF oven for 20 minutes. 



6 boneless, skinless chicken thighs, washed, patted dry, each cut into 8 cubes
2 bunches green onions, white parts only, cut into thirds

For Yakitori Glaze
½ cup soy sauce
½ cup mirin
¼ cup sake
¼ cup sugar
1 clove garlic, peeled, crushed
⅛-inch thick slice of peeled gingerroot, crushed
1 Tbsp water
1 Tbsp cornstarch
Soak the bamboo skewers in water for 30 minutes. Prepare or preheat the grill or use a tabletop grill. Thread three chicken pieces on each skewer, alternating with two pieces of green onion.

To prepare the glaze: In a small saucepan combine soy sauce, mirin, sake, sugar, garlic and ginger root. Simmer over medium-high heat 3-4 minutes. In a small bowl, blend water and cornstarch. Pour into the saucepan. Cook, stirring constantly until thickened. Strain the glaze. Reheat on low before using.

Working in batches if necessary, grill the chicken skewers 2-3 minutes. Turn as necessary for even cooking. When almost done, begin basting chicken with the glaze. Grill 2 minutes longer or until done. Baste a final time; remove from the grill and keep warm. Season with the Shichimi togarashi at the end and serve. 


Hikiji Nimono

2 oz Hijiki (seaweed)
2 oz carrots
1 age (deep-fried tofu) puff
⅓ block hard tofu
5 green beans
2 Tbsp sesame oil
1 cup Dashijiru (soup stock)
3 Tbsp Shoyu (soy sauce)
2 Tbso Sake
2 Tbsp Mirin
1 tsp Spice Appeal WHITE SESAME SEED , lightly sautéed
Spice Appeal SHICHIMI-TOGARASHI to taste, to taste
Description     Rinse the hijiki in a fine-mesh strainer under cold running water. In 3 times the amount of warm water, soak for 10 to 15 minutes. Remove the hijiki with a tea strainer. (Sand and pebbles will sink to the bottom of the bowl.) Return to fine-mesh strainer and drain off excess water.

Grate the carrots into matchstick slivers. Dip the age puff for 30 seconds in boiling water, and cut into matchstick slivers.

Place tofu in a heated skillet and mash with a spatula. Let it simmer in its own water until reduced to small crumbs.

Snap the ends off the green beans and place in boiling water for 1 to 2 minutes. Immerse in iced water, drain, and cut into ½-inch-long pieces.

In a heated skillet, sauté sesame oil, hijiki, carrots, age, and tofu (all completely drained of water). When ingredients have acquired a shiny appearance, add dsijiru, shoyu, sake and mirin. Reduce heat to low and cook, stirring frequently, until liquid has been absorbed. Turn off heat and add green beans.

Place seaweed mixture in serving dish, sprinkle with sautéed sesame seeds and Shichimi-Togarashi.


Teriyaki Salmon

1¾ pounds boned salmon fillet, with skin, or steaks about ¾ inch thick
3 Tbsp soy sauce
1 Tbsp sake, or dry sherry
1 Tbsp mirin
1 tsp fresh ginger juice
3 Tbsp vegetable oil
1 Tbsp mirin
1 Tbsp sugar
A pinch of Spice Appeal Shichimi-Togarashi
Green bell peppers, cut into strips, for garnish
Lemon slices, for garnish
If using a salmon fillet, cut crosswise into 4 equal pieces. Mix together marinade ingredients in a bowl or shallow dish, add the salmon, cover, refrigerate and marinate for 20 minutes.

Heat the oil in a frying pan. Remove the salmon from the marinade, shaking off excess liquid and reserving leftover marinade. Place skin side down in hot oil. Move fish around constantly to keep from sticking. When browned on one side, turn the salmon, reduce the heat and cook, covered, for 6 to 8 minutes. Remove the salmon from the pan, and drain on paper towels. Pour reserved marinade into pan, add the mirin and sugar, and bring to a boil. Add salmon again. Cook until marinade is almost cooked away. Remove salmon from pan, sprinkle with powdered sansho. Slice diagonally and garnish with green peppers Sauteed in the pan, and lemon slices.


Steamed Eggplant Salad
6 Japanese eggplants or 4 large eggplants
1 green pepper
1 cherry tomato and parsley as garnishes

For the Dressing:
3 Tbsp soy sauce
½ Tbsp sesame oil
1 Tbsp rice vinegar
1 Tbsp Spice Appeal WHITE SESAME SEED , toasted
½ tsp mirin
1 t fresh ginger root, grated
Cut eggplants in half lengthwise. Remove stems.

With the point of a knife, score each eggplant ⅛ inch (5 mm.) deep lengthwise. Each cut should start at just below the stem and extend to the bottom. Steam eggplants for 7 minutes over high heat. Let stand to cool; keep in refrigerator until serving time.

Chop green pepper. Arrange chilled eggplants oil large platter; sprinkle with chopped green pepper and serve with dressing.


Sesame-Crusted Tuna Steaks
3 Tbsp Spice Appeal White Sesame Seeds
3 Tbsp Spice Appeal Black Sesame Seeds
1 Tbsp finely grated lime zest
1 Tbsp Spice Appeal Lemongrass
1 tsp Spice Appeal Spanish Sweet Paprika
¼ tsp Spice Appeal Crushed Red Chile Pepper
1 tsp Spice Appeal Black Ground Pepper
1 tsp Kosher salt
Six 10-ounce tuna steaks, cut ½ inch thick
¼ cup vegetable oil, plus more for brushing
Lime wedges and mayonnaise, for serving
In a small bowl, combine the white and black sesame seeds with the lime zest, lemongrass, paprika, crushed chile flakes, black pepper and salt. Lightly brush the tuna with oil and sprinkle the sesame mixture all over it, pressing to help the crust adhere.

Heat 2 Tbsp of vegetable oil in a large nonstick skillet until the oil is almost smoking. Add the crusted tuna steaks and cook them over moderately high heat until they are slightly pink in the center, about 2 minutes per side. Transfer the crusted tuna steaks to plates and serve them with lime wedges and mayonnaise.


Gyoza (Potstickers)
1/3 cup chopped cabbage (boiled)
2 Tbsp chopped green onion
½ pound ground pork
1 tsp sesame oil
1 tsp sugar
2 tsp soy sauce
½ tsp Spice Appeal Garlic Salt
½ tsp grated fresh ginger
20 gyoza wrappers
1 tbsp vegetable oil
Combine all ingredients other than oil in a bowl and mix well by hands. Place a teaspoonful of filling in a wrapper and put water along the edge of the wrapper. Make a semicircle, gathering the front side of the wrapper and sealing the top. Heat oil in a frying pan. Put Gyoza in the pan and fry on high heat for a min until the bottoms become blown. Add 1/4 cup water in the pan. Cover the pan with a lid and steam the gyoza for a few minutes on low heat.