This is PART 1 of a few fun posts about spices and herbs. I have been exploring so many new blends and have been inspired to come up with some crazy dishes, which also means that you guys will get to see a lot more of it on my blog. I also love making use of all my senses. Smelling, hearing, tasting, watching, touching. And these spice blends seriously helped me to do so! I actually felt quite overstimulated after preparing and eating a big bowl of the spicy red curry below.
Spices make me happy. Literally! Well, I promise you won’t find many people who have that much pleasure in smelling, tasting and cooking with herbs and spices. Luckily, I recently found some amazing brands that produce high quality organic herb&spice blends.Next on my trial list are the Asian spice blends from WIBERG. The company recently launched new designs for their spice “shakers” and came up with brand new blends such as THAI RED CURRY, SESAME SALT and ASIAN SPICES.The ingredients list is just amazingly long (i.e. RED CURRY: crystal salt, cumin, garlic, coriander, ginger, chilli, onion, cane sugar, black pepper, oregano, sumac, cinnamon, cloves, anis, mint, natural lemon extract, lemongrass) and they seem to be perfectly measured to compliment each other. I am more than thrilled by the shaker design since it allows you to sprinkle and pour without making a big mess. When it comes to spices I rarely measure and usually use more than asked for in a recipe, so this design seems like it’s been made for me.
I like the WIBERG spice containers and blends so much that, after having talked with the distributor for Austria, I am actually thinking about doing a little franchise for Europe and even International orders. Currently, the products are only sold in Austria and Germany and I believe in some parts of Europe haut-cuisine chefs order it for their restaurants but it has not really reached to the amateur chefs; which I believe it needs to!!! So my lovely readers, if you are interested in experimenting with herbs and spices, I am open for your orders
My first attempt with the Red Curry Spice Blend ended up a bit TOOOOO spicy, as I didnt measure and basically just poured the spices in the wok pan. Should not have done that, my mouth was burning 2 hours after eating the chili infused tofu stir fry!! BUT it was so delicious I just couldnt stop eating it and simply added some soya yoghurt instead to reduce the heat in that dish!
Red Curry Tofu Stir Fry
Ingredients (serves 1)
- 1 red pepper
- 1 cup broccoli
- 3 garlic cloves, sliced
- 1 small piece of ginger, grated
- 2 Tbsp WIBERG Red Curry Spice
- 2 Tbsp coconut milk (I always use full fat)
- 1 Tbsp tamari or soy sauce
- 1 tsp agave nectar
- 120 g tofu
- 1 Tbsp peanut oil
Heat wok pan over high heat. Add peanut oil, garlic, ginger and spices. Turn down heat to medium and let spices cook for about 1 minute. Add tofu, sliced red pepper and broccoli florets. Cook and stir for 2-3 minutes, then add coconut milk. Let cook for another minute, stir and finally add tamari and agave nectar. Keep stirring until veggies are cooked to your liking. I like mine quite “crunchy” but if you like i more done, simply add some water and let it cook some longer. Garnish with shredded coconut and peanuts.
Do you have a favourite spice blend? What is your favourite spice or herb? Do you cook a lot with spices and herbs?
PS: A special thanks to the lovely Austrian GENUSSPIRATEN (the “pleasure pirates”- literally translated- that sell this great stuff here), who made it possible for me to try the WIBERG spices! So glad I found the herb and spice blends!