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MR. SPICE GUY, Amsterdam (2026)

23/11/2024

Kimchi Shakshuka 🙃

One day, while cleaning out my fridge, I stumbled upon some leftover kimchi. A few days earlier, I had enjoyed a nice Shakshuka, and suddenly, inspiration struck: what if I combined the two? The result was quite awesome—a dish that combined the spicy, tangy flavors of kimchi with the comfort of Shakshuka. This recipe is the delicious outcome of that bold idea. Let me know what you think! 💭

⏰ 35 min
🍽 4 servings

2 paprikas
4 pitas
4 eggs
1/2 tsp sesame oil
150 gram kimchi (or 100ml Kimchi Ketchup)
1 tbsp gochujang
1 tbsp gochugaru or 1tsp chili flakes
1 tsp smoked paprika powder
1/2 tbsp nigella seeds
1 tsp cumin (seeds)
1 tbsp honey
1 tbsp (rice) vinegar
1/2 tbsp fish sauce
1 can chopped tomatoes
optional: 150 gram chickpeas
optional: 200 gram spinace
bunch of cilantro
2 spring onions (for garnish)
1/2 cup cottage cheese (for garnish)

1. Heat the sesame oil in a large skillet over medium heat. Add cumin seeds and nigella seeds, letting them toast for 1 minute until fragrant. Add the diced bell peppers and sauté for 4-5 minutes until softened.

2. Stir in the chopped kimchi, gochujang, gochugaru/chili flakes, smoked paprika powder, and honey. Cook for 2 minutes to combine the flavors. Add the canned tomatoes, rice vinegar, and fish sauce. Stir well and let the sauce simmer for 8-10 minutes, stirring occasionally.

3. (If using) Stir in chickpeas and spinach. Cook for 2-3 minutes until the spinach wilts and chickpeas are warmed through.

4. Use a spoon to create 4 small wells in the sauce. Crack an egg into each well. Cover the skillet and cook for 5-7 minutes, or until the egg whites are set but the yolks remain runny.

5. Remove the skillet from the heat. Garnish the Shakshuka with chopped cilantro, spring onions, and dollops of cottage cheese. Serve with the toasted pita on the side. Enjoy!

23/10/2024

Crispy Onion & Parsnip Bhaji Burgers

Topped with a refreshing cilantro-mint yogurt sauce, sweet mango chutney, and crunchy lettuce, every bite is packed with flavor and texture. This recipe transforms traditional bhaji into a satisfying, crispy burger.

⏰ 30 min
🍽 4 servings

4 burger buns of your choice (we use small Naan)
2 small-sized parsnips (200 gram)
2 medium-sized onions
2 green chilies (chopped)
3 tbsp gram flour (chickpea flower)
2 tbsp garam masala
3 cm piece grated ginger
4 cloves minced garlic
1 large bunch cilantro
1 small bunch mint
100 gram full-fat yogurt
4 tbsp mango chutney (store-bought)
100 gram thinly sliced lettuce of your choice
½ lime
neutral oil for frying

1. Start with thinly slicing your onions in half rings and your parsnips in small strips. Add to a large mixing bowl together with ¾ of your garlic, ginger, ½ of the green chili, garam masala, a pinch of salt, and the gram flour. Mix thoroughly (preferably with your hands) and set aside.
‍
2. Now add ½ of your cilantro to a blender and add the mint leafs, ¼ of your garlic and the leftover green chili. Add a splash of water and blend until completely smooth. Now add this to a small mixing bowl and stir in your full fat yogurt and the juice of ½ lime. Add salt and pepper to taste.

3. In the meantime the mixture had some time release moisture from the vegetables and it should have a nice, slightly wet texture. If it is to dry add a splash of water. We add the rest of the cilantro to the mix and start heating up a frying pan with 1 cm of oil on medium-high heat.

‍4. When your oil is around 180 degrees Celsius, we add large spoonfuls of our batter. Let the mixture slide in the oil and use a fork to slightly shape into a burger-patty. Fry for about 2-3 min per side. Don’t shape the patty with your hands because it will get to dense, and this prevents all the nice crispy bits from forming.

5. Open up your buns and start with a tbsp of the mango chutney followed by the shredded lettuce and one of the bhaji’s. Top it of with the herby yogurt sauce and crown your burger with the top half of your bun. Enjoy!

12/10/2024

Roasted cabbage with peanut and hazelnut sauce 🥬🥜

Roasted cabbage is a seriously underrated dish - it’s amazing how a simple vegetable can transform in the oven. The cabbage becomes tender with crispy edges, bringing out a subtle sweetness that’s perfect for soaking up all kinds of sauces. While there are endless ways to dress up roasted cabbage, from a tangy balsamic glaze to creamy tahini, today we’re going with a rich, flavorful peanut sauce. The combination of the caramelized cabbage and the zesty, nutty sauce is just nice.

⏰ 50 min
🍽 4 servings

1 pointed cabbage (or any cabbage)
Handful of hazelnuts, chopped
1 ½ tbsp peanut butter
Juice of 1 lime
2 cm ginger, grated
3 tsp honey
4 ½ tsp soy sauce
1 tsp sesame oil
2 tsp fish sauce
1 red chili, sliced (optional for garnish)
Bunch of chives, chopped

1. Preheat the oven to 230°C (450°F).

2. Cut the cabbage into quarters.

3. Make the peanut sauce by mixing the peanut butter, lime juice, grated ginger, honey, soy sauce, sesame oil, and fish sauce in a bowl until smooth.

4. Coat the cabbage quarters with a thin layer of the sauce.

5. Place the cabbage, flat side down, in an oven dish. Cover with aluminum foil and roast in the oven for 30 minutes.

6. Remove the cabbage from the oven and take off the foil. Reduce the oven temperature to 200°C (400°F). Spread another thin layer of sauce over the cabbage quarters and return them to the oven, uncovered. Roast for another 10 minutes until the cabbage is slightly browned.

7. Take the cabbage out of the oven. Spread a little of the remaining sauce onto your serving plates. Place the roasted cabbage on top and garnish with chopped hazelnuts, chives, and sliced red chili, if desired. Enjoy!

04/10/2024

Soft and flavorful Garlic Naan 🫣

An incredibly simple and satisfying bread you can make at home with just a handful of basic ingredients, most of which you probably already have in your pantry. Flour, yeast, water, and a few everyday items like yogurt and oil come together to create a soft, flavorful flatbread that’s perfect for dipping or as a side to your favorite meal.

⏰ 50 min
🍽 8 servings

‍400 gram all-purpose flour
1 tsp salt
200 ml lukewarm water
100 ml lukewarm milk
1 tbsp sugar
1 packet active dry yeast or 14 gram
3 tbsp yogurt
4 tbsp neutral oil
12 large cloves chopped garlic
3 tbsp butter
2 tbsp fresh chopped cilantro

1. First activate the Yeast. In a small bowl, combine 200 ml lukewarm water, 1 tbsp sugar, and the packet of active dry yeast. Whisk together and let it sit for 5-10 minutes until the mixture becomes frothy.

2. In a large mixing bowl, combine the flour and salt. Add the yogurt, ¼ of the chopped garlic, milk, oil, and the activated yeast mixture into the flour. Mix well with a whisk or your hands until the dough starts to come together.

‍3. Turn the dough onto a lightly floured surface and knead for about 2-3 minutes, until smooth and elastic. If the dough is too sticky, you should add some flour. Place the dough back into a clean, lightly oiled bowl and cover with a kitchen towel or plastic wrap. Allow it to rest for 1-2 hours in a warm place.

‍4. Melt the butter in a small saucepan. Add the remaining chopped garlic and cilantro to the melted butter and mix well. Set aside. Once the dough has risen, punch it down and divide it into 8 equal-sized portions. Roll each portion into a ball and flatten slightly with your hands or a rolling pin to form an oval or teardrop shape.

5. Place the skillet over medium heat and when your pan is hot, add the first flattened piece of dough into the dry pan. Cook for about 2 minutes until bubbles form on the surface and the bottom turns golden brown. Flip and cook for another 1-2 minutes on the other side until browned. Brush generously with the garlic/cilantro butter and you’re ready to serve. Enjoy!

28/09/2024

Green Shakshuka 🌳🌱
This is an awesome twist on the classic dish. Bursting with fragrant spices and nutritious veggies. You can easily customize it with any green vegetables you prefer.

⏰ 40 min
🍽 4 servings

2 tbsp olive oil
3 spring onions, sliced
3 cloves garlic cloves, finely chopped
1 green paprika
1 zucchini, grated
1 tsp cumin
1 tsp coriander
1 jalapeño
½ tsp smoked paprika powder
½ tsp fennel seeds
60 g packed baby spinach (optional)
1 lemon
4 large eggs
4 g fresh parsley, chopped
Pepper and salt to taste
Feta cheese, crumbled
Fresh pitas or naan

1. In a blender or food processor, combine the grated zucchini and peas. Blend until smooth to create the base for your sauce.

2. In a large skillet, heat the olive oil over medium heat. Add the sliced spring onions and cook for about 2 minutes until softened.

3. Add the finely chopped garlic, green bell pepper, jalapeño, cumin, coriander, smoked paprika, and fennel seeds to the skillet. Sauté for another 3-4 minutes, stirring frequently.

4. Stir in the blended zucchini and peas, along with the baby spinach (if using). Cook for about 5-7 minutes, allowing the flavors to meld. Season with salt and pepper to taste.

5. Create small wells in the mixture and crack an egg into each well. Cover the skillet and cook until the eggs are set to your liking (about 5-8 minutes for runny yolks).

6. Once the eggs are cooked, sprinkle the chopped parsley and crumbled feta cheese on top.

7. Serve the green shakshuka hot on plates, with lemon wedges on the side for squeezing over the dish. Pair with pita or naan for dipping.

Enjoy!

08/08/2024

🥗🇹🇭Som Tam: Thai Green Papaya Salad🇹🇭🥗

Looking for a dish that packs a punch? Look no further than this som tam recipe - a mouth-watering Thai salad sure to impress your guests. This recipe is a flavor explosion, combining zesty lime juice, fiery chilies, and the satisfying crunch of green papaya. With various ingredients, this dish is a fun and exciting way to mix up your meal routine.

The dressing is the star of the show, made with fish sauce, palm sugar, and lime juice for the perfect balance of sweet, salty, and sour. Adding dried shrimp and roasted peanuts adds a satisfying texture, while the snake beans and tomatoes bring a refreshing twist to the bold flavors. But the best part? This dish is completely customizable - whether you like it extra spicy or prefer to add some prawns for protein, you can make it your own. The regular Som Tam is delicious but is more of a light meal or a side dish. By adding some rice vermicelli and prawns you transform the dish into a proper weeknight meal!

⏰ 20 min
🍽 3 servings

Ingredients 🛒:
1 medium-sized green papaya
1 large tomato
2 or 3 limes
2 tbsp palm sugar
2-8 Thai rawit chili peppers
1 large chili pepper (Lombok)
2 cloves garlic
1.5 tbsp fish sauce
15 gram dried shrimps
100 gram snake beans (or green beans)
50 gram roasted peanuts

optional:
250 gram large prawns
50 gram rice vermicelli
a bunch radishes
2 scallions/spring onions
handful of prawn crackers
10 gram fresh cilantro

For step-by-step instructions go to misterspiceguy[.]com and search for “Som Tam” 🔍

26/06/2024

Artichoke-Feta Dip & Green Pea Dip 💚

Here are just some of our favorite dips! Make one of them, or make both. It’s up to you. Packed with fresh flavors. Perfect as a spread or dip with freshly baked bread, olives and crackers. These dips shine as part of an awesome dinner spread! ✨

Artichoke-Feta Dip recipe:

1 can drained artichoke hearts (approximately 450 grams)
200 gram good quality feta cheese
1-2 cloves garlic
50 gram capers
2 tsp anchovy paste or about 3-4 fillets
75 gram pitted kalamata olives
50 gram fresh herbs; dill, parsley and basil
1 lemon; zest and juice
75 gram good good-quality olive oil

1. Add the feta, garlic, anchovy, fresh herbs, lemon juice, lemon zest, and olive oil to the food processor. Blend this until you have a very smooth bright green paste.
2. Now we will add the ingredients that we want a bit chunkier. Start by rough chopping the artichoke hearts and add them to the food processor. Also, add the capers and the pitted kalamata olives. pulse until you have a texture that you are happy with.

Green Pea Dip recipe:

300 gram fresh or frozen peas (a handful reserved for garnish)
1 clove garlic
3 stems fresh mint leaves
3 stems parsley
30 gram parmesan
1/2 lemon juice
Salt and pepper, to taste
65 ml olive oil

1. Cook the green peas for 2 minutes and rinse with cold water
2. Add the green peas, garlic, mint leaves, parsley, olive oil, lemon juice, salt, and pepper to a food processor. Blend the ingredients until they are finely chopped, scraping down the sides if necessary.
3. Add the grated parmesan. And blend until it’s mixed. Taste the spread and check if you need to add some more pepper, salt, lemon or herbs.
4. Transfer the purée to a serving bowl or dish using a silicone spatula.
5. Serve the pea spread drizzled with a bit more olive oil and garnished with whole peas and freshly cracked pepper, if desired.

14/06/2024

Crispy Oyster Mushroom Burger - My favorite vegatarian alternative for the fried chicken burger! 🍔🍄

Who doesn’t love a fried chicken burger?! At least I could eat it every day, but sometimes you want to try and avoid eating too much meat. Recently we tried the Sichuan spiced fried oyster mushroom burger at and it was INCREDIBLE! They inspired me to try and re-create their burger and today I will share this with you.

I understand that this might be a bit overwhelming with all the different spices, but even if you just try out the method for the oyster-mushroom-patty it will be a guaranteed success. You could also use your favorite dry rub, sauces and condiments to make this recipe low key.

Let us know what you think!

⏰ 30 min
🍽 2 servings

200 gram oyster mushrooms
250 ml buttermilk
1 tbsp rice wine vinegar
4 tbsp all-purpose flour
4 tbsp corn starch
1 tsp baking powder
2 burger buns
4 tsp onion powder
3 tsp garlic powder
1 tsp 5 spice powder
1 tsp of ground Sichuan peppercorns
2 tsp Kashmiri chili powder
optional: pinch of msg
8 slices dill pickle
150 gram red cabbage, finely shredded
100 gram (kewpie) mayonaise
1 tbsp siracha
1 tsp sesame oil
cilantro for garnish
½ lime
salt and pepper to taste
neutral oil for frying

For step-by-step instructions go to misterspiceguy[.]com and search for “Oyster Mushroom Burger” 🔍

31/05/2024

Moroccan-style lamb stew 🇲🇦🐑🍲

This recipe is inspired by a traditional Morrocan lamb tajin, but not cooked in the traditional way. This dish is mainly defined by the lovely ras el hanout spice mix, paired with the lamb meat and the sweet dried apricots. The traditional versions top their tajin with chopped cilantro and almonds, but I like adding more vegetables and a refreshing yogurt mint sauce.

As I just mentioned, the heart and soul of this dish is the spice blend. If you don't have time or are not an experienced home cook, feel free to buy a storebought ras el hanout or tajin spice blend. You will still get a lovely result, but creating your own mix will elevate this stew to the next level

⏰ 20 min
🍽 2 servings

Ingredients 🛒:
1 lamb shoulder without bone; about 1.6 kg and diced in 2cm cubes
4 large onions, diced
4 cloves garlic, finely chopped
5 cm piece ginger, grated or chopped
2 tbsp tomato paste
3 tbsp ras el hanout or your own spice mix (see ingredients below)
2 sticks cinnamon
1 large carrot, peeled and roughly chopped
2 eggplants, roughly diced
200 gram bell pepper (I prefer green for this recipe)
1 can chickpeas, drained and rinsed
200 gram dried apricots
800 ml chicken stock
5 gram mint leaves, finely chopped
10 grams cilantro, roughly chopped
200 gram full-fat yoghurt
1 lemon, zest and juice
salt and pepper to taste
1 handful pomegranate seeds for garnish
couscous or rice to serve with

optional spice blend:
2 tsp ground coriander seeds
2 tsp ground cumin
1.5 tsp ground fennel seeds
1.5 tsp ground turmeric
1.5 tsp cayenne pepper or Kashmiri pepper
1 tsp ground cardemom
1 tsp ground cloves
1.5 tsp ground ginger

This recipe is too big for an Instagram post. Interested? Let me know in the comments and we will DM you the recipe link 🔗!

17/05/2024

Pearl couscous salad with herbs and veggies 🥗🥬💚

This summer salad recipe is straightforward, quick, zesty, and high in flavor. A typical case of minimum effort, maximum result. To boost the flavor, we will make a quick dressing with a whole lot of fresh herbs. We use dill and parsley, but feel free to use basil, cilantro, or other fresh herbs as a substitute and change the flavor profile of this salad. We added raw yellow zucchini, peas, and goat cheese.

⏰ 20 min
🍽 4 servings

400 gram pearl couscous
1 yellow zucchini
200 gram frozen peas
150 gram soft/crumbly goat cheese (e.g. Feta cheese)
1 red onion (pickled or fresh)
10 gram fresh dill
10 gram fresh parsley
1 lemon; zest and juice
2 cloves garlic
50 ml olive oil

1. Start with two medium-sized pans filled with water and bring them to a boil. Then add your pearl couscous to the first pan and cook according to the package instructions; usually around 8-10 minutes. In the meantime, we also boil the frozen peas for a maximum of 3 minutes. When finished strain your couscous and peas and cool back with cold water under a running tap. Add to a large bowl and set aside.

‍2. Add your olive oil, dill, parsley, garlic, and some pepper and salt to the blender. Blend until you have a smooth green sauce. You can add a tablespoon of water if your blender is struggling. Add your sauce and the zest and juice of the lemon to the bowl and mix with the couscous and peas.

‍3. Now thinly slice your zucchini on the mandoline or cut realy fine and add this to the salad. Mix one more time to make sure everything is covered in your green and herby dressing.

‍4. Finish off your salad with crumbled goat cheese and pickled onions. You can also add some more herbs at the end. Enjoy!

08/05/2024

Juicy meatballs in spicy tomato sauce ☄️🥫

In Italy, they soak stale bread in milk and add this to the meat mixture to make meatballs extra juicy. In this recipe, we will also use milk-soaked bread and we are going to add eggs and cheese to make sure we get firm and juicy meatballs. I make these in big batches and store them in portions in my freezer.

⏰ 55 min
☄️ 35 meatballs

1kg minced veal or beef
1 1/2 medium-sized onions
5 cloves garlic
2/3 slices of (old) fluffy white bread
75ml milk
2 eggs
20gr fresh herbs (rosemary, thyme, oregano, sage)
25gr finely grated parmesan cheese
1 tsp chili flakes
2 cans of good quality tomatoes
1 tbsp tomato puree
50 ml olive oil
1 tbsp balsamic vinegar

1. Chop the onions and the garlic finely, keep them separate, and set aside. Sautee the onions in a small pan until translucent and set aside. Then cut your bread slices into cubes, put them in a bowl, and cover them with milk. Cut the herbs finely.
2. In a large mixing bowl, add the minced meat, herbs, sauteed onions, half of the garlic, eggs, parmesan, chili flakes, salt and pepper, and the soaked bread cubes (push out the excess milk with your hands and add it to the bowl). Mix everything vigorously until very well combined.
3. Pre-heat your oven to 200 degrees Celcius and line your baking tray with a sheet of parchment paper and start making same-sized meatballs. I use an ice scoop with a spring handle to be consistent and fast. Make sure to oil your hands and roll all the meatballs to create a smooth surface. Now bake your meatballs for 20 min and golden brown. You might need to do this step in batches, depending on the size of your oven and baking tray.
4. Put a big saucepan on medium heat and add olive oil. Add the rest of the garlic and saute for about 2 min, but make sure it doesn’t brown! Add chili flakes and tomato paste and saute for about 2 min. Add in your canned tomatoes and let this simmer for about 30 min. In the end taste for seasoning and add salt, pepper, and balsamic vinegar to taste. Add your meatballs to the sauce and let them sit for about 10 min. Enjoy!

MR. SPICE GUY

23/11/2024

23/10/2024

12/10/2024

04/10/2024

28/09/2024

08/08/2024

26/06/2024

14/06/2024

31/05/2024

17/05/2024

08/05/2024

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