Recipes
Kat Lieu's Beautifully Blue Mochi Cake
20 min
"Ever had butter mochi or a mochi cake? If yes, then you’ll love my irresistible and beautifully blue mochi cake! If you haven’t, that’s ok; let’s start with this recipe. I bet you’ll be mochi in love. It’s so easy to make and a great introduction to the world of mochi or rice cakes." "Mochi cakes are chewy, bouncy, and gluten-free. The toothsome mouthfeel is addictive to me! With a few ingredient substitutions, this cake can be made vegan too. Kids will love this cake, and it’ll surely be a showstopper at any dinner party!" About Kat Lieu - the doyenne and Queen of Asian baking, Kat Lieu is the founder of Subtle Asian Baking and modernasianbaking.com. Her debut cookbook is Modern Asian Baking at Home. Currently, Lieu is a full-time author, activist, and recipe developer. Follow Subtle Asian Baking @katlieu
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Vegan Richa's Instant Pot Fried Rice
20 min
Fried rice is an easy satisfying meal and using an Instant Pot makes it even easier for days when we are short on time. It is also a great way to use up any leftover vegetables. Richa's recipe is a good "basic" fried rice recipe that allows for creativity with spices and ingredients. Tofu mimics the egg, and the "eggy" flavor comes from a secret ingredient- Kala Namak- also known as Black Salt. This complex mineral compound has a rich sulfur content that blooms when cooked into a delicious umami flavor.Richa Hingle is a longtime World Spice Merchants customer, as well as a prolific and award winning recipe developer, blogger, and photographer based here in Seattle. The recipes she has on VeganRicha.com are easy to follow, with step-by-step photos so that even the novice vegan cook can make delicious food. This is from her latest cookbook - Vegan Richa’s Instant Pot™ Cookbook It has many adaptations, swaps for allergies and special diets, full nutritional information, and will become your go-to guide for healthful, flavor-forward meals that are a breeze to get to the table.
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World Spice Chili Crunch
World Spice Chili Crunch is a staff favorite soon to be a fan favorite. The wave of chili crunch obsession spread through the World Spice team like wildfire thanks to the genius who gifted each and every one of us a jar. This incredible condiment satisfies on every level. The store bought version is a powerhouse with medium heat and maximum flavor. It is both chewy AND crunchy with a deep umami base. It's good on everything! So...the journey to our version of this recipe began. The motivation was partly for fun to play with chili flavors and partly practical to turn out a version without MSG or preservatives. We hit the kitchen and it took a few tries! In the end this closely timed process turned out the best result. What we discovered was a temperature sweet spot while frying the chilies. Too low and they won't stay crisp and too high and you'll burn them. Our version requires minimal chopping and is also nut free because everyone needs chili crunch. We bumped up the heat with 3 different types of chilis so expect more fire from this version. We added the zing of Sichuan peppers and bumped up the umami with Cascade Mushroom Mix.Try your own version of chili crunch with any combination of dried chilies! This recipe makes a generous quart of crunch, plenty for any chili-head and enough to gift and share.
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Spiced Tofu with Coconut Cream
This vegan dish is luscious and bold, but dish takes only minutes to make. Rich in flavor and textures, the crispy tofu gets bathed in a silky coconut cream sauce seasoned with our Indonesian Ayam. Our Indonesian Ayam seasoning is a mild curry that is sweet and earthy, so when you pair it with fresh aromatics like ginger, shallot and Thai basil, you get a dish that hits all the flavor notes. Pair this quick and easy entrée with with salad, rice or noodles.
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Hot and Sour Soup
A perennial favorite, you'll always find a version of this soup on the menu in Chinese-American restaurants. You'll be glad to know how to make this takeout favorite, and it's easier than you might expect!. Much of the heat comes from the white peppercorns and the sour comes from rice wine vinegar. The lion's share of prep time comes in getting the array ingredients ready, then it comes together in no time. Perfect for a chilly day or a Lunar New Year's feast. White peppercorn is spicy, musky and earthy. These qualities play well with the variety of woodsy mushrooms and pork loin.
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Rooster Ramen with Black Garlic
We've come a long way from the dorm room hot plate and elevated a pack of instant ramen to new heights with our deliciously unique blends like Rooster Spice and Bulgogi Spice. It includes something to satisfy every flavor craving, and you can mix and match the flavors to make your own bowl just the way you like it. We pulled out all the stops, and all the garnishes, to make this bowl, but you can also use the seasonings individually to season any protein or broth.
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Crispy Tofu Salad with Turmeric Honey Ginger Vinaigrette
If you're not a fan of tofu, this salad may convert you. Tofu is a sponge and it takes on any flavor you marinate it in, so the right seasoning can totally transform this healthy protein. We spiced it up this time, and infused the tofu overnight in soy sauce, ginger, Korean Chile and garlic. The tofu then gets pan seared for crispy caramelized edges before adding it to the salad. A turmeric honey ginger vinaigrette dresses the peppery arugula and shaved carrots. A stunning garnish puts the final touch on this delicious dish. With a quick dusting of toasted sesame seeds and Pacific sea salt, the salad is complete.
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Asian Tea Rubbed Brisket
This slow cooked brisket takes all day, but requires little more than patience to turn out a delicious meal with plenty left-over. Instead of traditional Texas-style seasonings, we prepped the brisket with a coating of mustard and our Asian Tea Rub, which is smoky and sweet with hints of orange and ginger. The smells coming from the oven will tempt you to peek and rush to the finish, but don't! The results will be worth the wait.
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Bulgogi Orange Chicken
Bulgogi Orange Chicken is a sweet taste of Asian fusion combining classic Chinese orange chicken with our Korean inspired Bulgogi Spice. It's a sweet dish that heat lovers can always fire up at the table with a sprinkle of Rooster Spice, Korean Chile or the hot sauce of their choosing. The satisfying shell of sticky sauce that surrounds each moist nugget of chicken is so delicious you'll think the pros made it. Great for entertaining, the process is hands on at the start but then the chicken spends most of the time in the slow cooker with a quick finish on the sauce. That leaves plenty of time available for socializing before dinner. We added apple juice to the sauce for a traditional nod to the bulgogi.
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