The Spice Trade

Industry insider knowledge, and usage tips on spices and other ingredients

Category Archives: Recipes

Peruvian Ceviche

peruvian ceviche with panca chilli

This is one of those dinner party snacks that people will go crazy for when done right. You need really fresh fish to make it work, and let the ingredients do the talking. It’s a lot of staple ingredients and pretty fast to make. Ceviche is usually done with sea bass, but other white fleshed fish such as grouper, sole and flounder will work very well too. Just ask your trusted fishmonger for the freshest saltwater fish they have – it should smell like the sea, and not fishy / old. The true peruvian secret is of course in the … keep reading

Recipe: Homemade Ketchup

french fries and homemade spices ketchup

This is a recipe for homemade ketchup using fully ripened tomatoes. I hope you will like them ūüėÄ Tips: (1) Please have your sterilized clean glass jar ready before making this. (2) If you don’t mind bumpy texture, you can omit the use of blender. (3) Each tomato differs in its acidity and sweetness. Please adjust the amount of vinegar and sugar to your taste. (4) You can also add chopped¬†carrots or celery into the tomato mixture. Recipe:¬†Homemade Ketchup Yield: About 1 cup Ingredients 1kg fully ripened tomatoes 1 tsp onion powder 1 tsp garlic granules 3 tablespoon sherry vinegar … keep reading

Recipe: Chicken Sandwich with Tarragon

lemon tarragon chicken sandwich

I was again checking what’s on sale at Regency Spices this morning, and I saw tarragon flakes! I have hardly seen fresh tarragon sold in Hong Kong’s supermarkets (maybe I wasn’t looking carefully enough?) Tarragon when combined with homemade mayonnaise or some nice seasonings like the Jamaican Jerk Chicken Spices makes for a really good sandwich. Recipe: Chicken¬†Sandwich with Tarragon Serving:¬†2 Ingredients 1 clove garlic 2-3 tsp Jamaican Jerk Seasoning 2 tablespoon cooking wine 220g chicken breast 2 tablespoon lemon juice 1 teaspoon lemon skin,¬†zest ¬Ĺ apple 4 tablespoon mayonnaise (if you have homemade one, that would be super!) 1 … keep reading

Recipe: Zongzi (chinese style dumplings)

Zongzi

Both my Chinese and Japanese grandma make zongzi (or chimaki in Japanese). Yet, they differ quite a bit. The ones made by my Japanese grandma are very simple and eaten¬†with sweetened kinako (roasted soy bean powder). On the contrary, the ones made by my Chinese grandma contain lots of seasoned ingredients. Today, I’d like to share the recipe for a Chinese version. It takes a bit of preparation time but it’s worth it ūüėÄ Photo: Raita Futo Recipe:¬†Zongzi Yield:¬†About 10-12 zongzi Ingredients 300g glutinous rice (the same kind used for making sticky rice or mochi) 200g pork shoulder loin ‚ąó … keep reading

Recipe: Tortilla Chip Dip

Tortilla Chips Dip

In the year Japan was struck with Tohoku-Kanto Earthquake, I was living in Tokyo. I used to go to Ueno Park often for a stroll¬†and whenever I got hungry, I went into Hard Rock Cafe located in¬†Ueno station. I always ordered the same dish,¬†Nachos. The combination of crispy corn tortilla with slightly hot tomato salsa and melted cheese on top was a treat for me. It was one of the dish I had missed from the United States. Whenever my father bought tortilla chips and tomato salsa, they were gone in few days because I couldn’t stop eating it! So … keep reading

Recipe: Hibiscus & Rose Tea

Hibiscus & Rose Tea

When my Japanese grandma was in her 30s, she used to make sweetened lemon water and drink it everyday for her skin. She wanted to make her skin lighter in tone. When I was still a child, she used to tell me my skin is too dark. As an Asian myself, I grew up in a culture which adored women with fair skin. According to her standard, my skin was way too dark (haha). When I reached early teen, she gave me a lemon squeezer made of glass so that I can make my own lemon water…makes me smile when … keep reading

Recipe: Homemade Mayonnaise

Homemade Mayonnaise

In some dishes I use mayonnaise instead of cooking oil to fry meat. Yet, each commercially available mayonnaise in the market tastes slightly different from each other. Having tried Regency’s fisherman’s seafood spices, I’ve decided to add it to homemade mayonnaise for a hint of lemony herbs. If you want spicy mayonnaise then you can replace the herbs with cayenne pepper¬†(Adjust the amount to your liking). If you don’t want garlic flavor, you can omit it ūüėČ Tips: (1)¬†To avoid the mixture separate into liquid and oil, keep whisking¬†vigorously at steps 3 and 4. The mixture tends to separate in … keep reading

Recipe: Raspberry Lemonade with a Hint of Spice

Raspberry Lemonade with s Hint of Spice

Yesterday I was hunting for a sunscreen for my family in¬†a¬†shopping center. Then I came across this product which contained raspberry seed oil. It was actually the first time I saw a sun screen product which contained raspberry seed oil. Raspberry seed oil has been a subject of interest (or controversy) regarding its ultraviolet absorbance property. Yet, I was more curious how they¬†processed the seeds. I wondered what they did with the leftover raspberry fruits and juice. Ah, perhaps they used or sold for raspberry jam. I would have it as raspberry lemonade now! I’m melting in this hot weather. … keep reading

Recipe: Red Kidney Bean Curry (Rajma Masala)

Red Bean Curry

Among Regency’s recently introduced items, vindaloo curry masala is my favorite. The mixture of each spice is perfect¬†that I have been using it not only for Indian curry, but for Japanese curry as well. I have also been using it on non-curry dishes such as fried eggs and they¬†taste delicious¬†with added flavor. The other day, I made red bean curry using vindaloo curry masala and I was wowed. I usually use red bean to make sweets, but I decided to give it a try. What’s good about red bean is that it doesn’t require too much cooking time, and with … keep reading

Recipe: Lentil Soup with Allspice

Lentil Soup with Allspice

I¬†was checking what’s on sale on Regency’s site, and the first item that was on the list was allspice. I use allspice for quite a few dishes from oven baked chicken drumsticks to tomato-based Indian curry. When I first heard of allspice, I thought it was a blend of spices. But actually, they are dried unripe berries! Once you smell its aroma, you know why they were given the name, allspice. This aromatic spice is very useful and I use this every time I make tofu burger. Today I like to share a recipe for tomato-based lentil soup using allspice. … keep reading