What do you make on repeat in your house? This easy Turkish spiced beef freekah bowl is loaded with veggies and the Turkish spice mix just checks all the boxes and we just can’t get enough of it around here! Make a big batch of the Turkish spice mix and have it on hand whenever you need to whip up a quick vegetable dip, salad dressing or simply as a rub for your roasted meats and vegetables. For this healthy buddha bowl, you can opt to add meat or simply go meatless. Simply substitute or meat protein with either a plant-based protein to keep it vegan.

What is Freekah?

Freekah (pronounced free-kah) is a type wheat. Sometimes it is called farik. In short, it is wheat that is harvested while young and green. It is firm, slightly chewy with an earthy, nutty and smoky flavour profile. Freekah is a super-grain loaded with nutritional benefits. Freekah has more protein and twice as much fibre as quinoa – which means that freekah will keep you feeling fuller for longer. It is also packed with iron, calcium, zinc and acts as a probiotic for a healthy gut! Another health benefit of Freekah is that it has a lower glycemic index (great for people managing diabetes) and helps keeps your blood sugar steady.

TURKISH SPICE BEEF FREEKAH BOWL WITH PICKLED CABBAGE

• Author: Nancy
• Prep Time: 10 mins
• Cook Time: 30 mins
• Total Time: 40 minutes
• Yield: 2 servings
• Category: Health, Salad
• Method: Stove Top
• Cuisine: Middle Eastern

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This easy Turkish Spiced Beef Freekah Bowl is loaded with protein, fibre, veggies and flavour.

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Ingredients

• 1lb Beef Strips
• 1 cup Freekah
• 1 onion, chopped
• 3 cloves garlic, chopped
• 2 tbsp of Turkish Spice Mix (see below)
• 250g red cabbage
• 1 lemon, juiced and zested
• 25g parsley, chopped
• 25g cilantro, chopped
• 1/2 cup green peas
• 1 cup vegetable or chicken broth
• 4 tbsp Mayonnaise
• 4 tbsp Red Wine Vinegar
• salt and pepper for taste
• 1 tsp sugar
• 2 tsp olive oil

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Instructions

1. Wash and rinse Freekah. Then in a large pot combine Freekah with vegetable or chicken broth. Cover and bring to a boil over high heat. Once boiling, reduce heat and simmer for 20 – 25 mins or until Freekah is tender. All the liquid should have absorbed.
2. In a small bowl, whisk together mayonnaise, 2 tsp of lemon juice and 2 minced garlic to make Toum sauce. Set aside.
3. In a large bowl, mix together beef strips (I like to use beef tenderloins and cut into 2-inch strips), Turkish Spice Mix, remaining minced garlic, a dash of salt and pepper. Set aside and let marinade.
4. Heat a large non-stick pan over medium heat. When the pan is hot add cabbage, Red Wine Vinegar, 5 tbsp water, 1 tsp of sugar and a dash of salt. Stirring occasionally until bright pink. Remove cabbage from the pan into a bowl. Set aside.
5. Heat a large non-stick pan over medium-high heat. Once the pan is hot, add 2 tsp of olive oil and the marinated beef strips. Cook for approximately 5 mins or until browned (medium-rare).
6. In the bowl with the pickled cabbage, mix in chopped parsley, cooked Freekah, lemon zest, peas 1 tbsp of lemon juice, and a drizzle of olive oil. Mix well and season with salt and pepper.
7. Divide and serve. Garnish with remaining parsley, cilantro, garlic Toum sauce and a squeeze of lemon juice.

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Notes

Substitute meat protein with plant-based if you want to make this into a veggie-vegan bowl.

Keywords: Turkish Spiced, Freekah, Salad, Pickled Cabbage, Middle Eastern, Spice Mix, High Protein, Wheat, Ancient Grains

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TURKISH SPICE MIX

• Author: Nancy
• Prep Time: 5 mins
• Total Time: 5 mins
• Yield: 1 jar
• Category: spice
• Cuisine: Middle Eastern

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A robust blend of Turkish Spice Mix is perfect for a quick vegetable dip, easy salad dressing or as a rub for your grilled/roasted meats and vegetables.

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Ingredients

• 6 tbsp paprika
• 3 tablespoons dried mint
• 1 tablespoons cinnamon
• 3 tablespoons garlic powder
  1 tablespoon coarsely ground cumin seed
• 1 tablespoon kosher salt
• 2 teaspoons black pepper
• 2 teaspoon ground cloves

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Instructions

1. Combine all spices together in a small bowl. Mix well.
2. Make ahead and store in an airtight spice container for up to 3 months.

Keywords: Middle Eastern, Spices, Grocery, Spice Blend, Rub Mix, Turkish Spiced Mix, Turkish Spice Blend

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I guess it’s fair to say that I have an obsession with chicken wings as like someone would over fried chicken. There’s this hole-in-the-wall restaurant in Vancouver that has been serving up some serious crack chicken wings for the past couple decades. Phnom Penh 金邊小館 is located in Chinatown and there is never a shortage of people lining up – a casual rainy weeknight will set you back at least 40 minutes. Yet we all happily comply! I think it’s partly because of their garlic butter sauce; and partly because of their crack dipping sauce that makes their wings so addictive!

To make these super delicious chicken wings at home a little healthier, I don’t use any powdered MSG. I substituted the umami flavour with a little fish sauce (I like using this one most) and sugar. I also replaced deep frying the chicken wings in hot oil with an air fryer (similar here).

These chicken wings are dead easy to make. They are light and crispy! A little tangy and sweet! The skin has a nice sugary crunch! It’s almost magic! All you need is some five minutes of prep time and 25 minutes of cooking time in the Actifry (you barely even have to lift a finger! You can go and enjoy that glass of wine and Netflix).

For the marinade, you will need a splash of fish sauce, sugar, corn starch, salt and pepper. For the dipping sauce you will need lime, white pepper powder and black pepper salt (I use Wu Hsing brand but you can find similar ones at any Asian supermarket). You can also use regular ground black pepper if you can’t find it.

I highly encourage you to make extra dipping sauce… you’ll want to double dip!

Phnom Penh Cambodian Fried Chicken Wings Recipe | Actifry Air Fryer

• Author: Nancy
• Prep Time: 5
• Cook Time: 25
• Total Time: 30
• Yield: 2 lbs
• Category: Chicken Wings
• Method: Air Fryer
• Cuisine: Cambodian

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Phnom Penh Cambodian style fried chicken wings recipe – light and crispy. Easy to make in 30 minutes. Actifry Air Fryer recipe.

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Ingredients

• 2 lbs chicken wings
• 1 cup corn starch

Chicken Wing Marinade 

• 2 tbsp fish sauce
• 2 tbsp sugar
• 4-6 garlic (minced)
• dash of salt and pepper

Dipping Sauce

• 3-4 tbsp white pepper powder
• 1 tbsp black pepper salt
• 1 lime juice

Optional

• 1 tbsp butter (for air fryer)
• 1 stalk fine chopped green onions and cilantro for garnish

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Instructions

Chicken Wings

• In a large mixing bowl, mix fish sauce, sugar, salt and pepper, and minced garlic.
• Add chicken wings, toss and let marinade in fridge for 20 minutes. (Longer is ok too)
• In a large bowl, place corn starch and coat the chicken wings. Shake off excess flour.
• Add 1 tbsp of butter if you want that extra garlic butter flavour. For a healthier version, you do not need to add any oil. The chicken wings will give off enough oil for cooking.
• Using a pair of tongs, add the chicken wings to the air fryer pan.
• Turn on Actifry and set timer to 25 minutes.
• Enjoy that glass of wine and come back with the timer beeps.
• On a rack or paper towels, let the chicken wings rest for a few minutes. Be careful – the chicken wings are VERY HOT straight out of the air fryer! You do not want to burn your tongue!

Dipping Sauce

• In a small bowl, whisk together lime juice, white pepper powder and black pepper salt. You will want enough pepper so that the lime juice turn into a grey-ish colour.

Dip your wings in that peppery lime sauce and enjoy!

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Notes

If you do not have an air fryer you can bake the chicken wings for 45 minutes at 420F. Flipping every 20 to 30 mins.

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Nutrition

• Serving Size: 2

Keywords: chicken wings, air fryer, actifry, phnom phen, cambodian style, 金邊, 炸雞翅, 金邊炸雞翅

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Raise your hand if you love roasted Brussel sprouts? I am so excited that Brussel sprouts season has officially arrived! I love it even more that I comes around the time of Thanksgiving! It goes great with a fat turkey wrapped in bacon(!) or simply on its own. I love them on shredded on pizzas, pastas and even on salads. They are super quick and simple to make and you can choose your favourite seasonings to customize it. I usually roast my Brussel sprouts with salt and pepper and a drizzle of olive oil. It is such a classic recipe.

We recently got a T-fal Actifry air fryer. So if any of you are looking for ways to cook healthier with less oil, I high recommend this little machine! This little kitchen appliance is pretty versatile and come make a whole range of delicious recipes like chicken wings, curries, stir fry, etc. – guilt free.

T-fal’s Actifry is pretty easy to use and you don’t need to read the instruction manual. Set your timer and press the “On” button.

The classic Brussel sprouts recipe with sea salt and freshly cracked black pepper is dead easy to make. It is a healthy, gluten free dish that everyone will fight over. Prepping these little cabbages takes no time – 5 minutes tops. Wash. Slice in half length-wise, season and toss in olive oil. To make garlic chili Brussel sprouts, all you need to do is take 4-6 cloves of garlic (minced. I also like to have some that are sliced for extra bite) and a tablespoon of chili oil in place of olive oil. It is the BEST spicy Brussel sprouts ever!

ACTIFRY ASAIN GARLIC CHILI RECIPE

• Author: Nancy
• Prep Time: 5
• Cook Time: 15
• Total Time: 20
• Yield: 2 cups
• Category: Appetizer
• Method: Air Fry
• Cuisine: American

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The Best Actifry Brussel Sprouts with garlic and chili oil. Super healthy and quick appetizer that takes only 15 mins to make.

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Ingredients

1. 2 cups Brussel Sprouts (trimmed, halved length-wise)
2. 1 tbsp Chinese Chili oil
3. 4-6 cloves of garlic (minced and/or sliced, or both)
4. Dash of sea salt
5. Dash of freshly cracked black pepper

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Instructions

1. Wash and trim Brussel sprouts. Slice lengthwise in half to maximize roasting surface area.
2. In a mixing bowl, season with minced garlic, sea salt and freshly cracked black pepper.
3. Drizzle Chinese chili oil.
4. Toss until the Brussel sprouts are evenly coated.
5. T-fal Actifry in air fryer for 15 mins.
6. Serve warm but refrain from eating straight from the air fryer – it is very hot!!

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Notes

Be sure to keep an eye on your sprouts while baking so they don’t get too burnt. You want a nice char and crispy bite. Some loose leaves will be burnt (discard before plating).

Keywords: Roasted Brussel Sprouts, Air Fryer, Actifry, Recipes, Asian

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I can never get enough of pan fried soya noodles! It is a classic Cantonese comfort dish. Pan Fried Soya Noodles 豉油皇炒麵 pairs so well with congee for breakfast or over dim sum! Those thin, crispy pan fried noodles are so irresistible and the soya sauce just hits home! This simple dish requires no modifications. I never get tired of it! It is perfect being so simple to make – yet you can definitely add a protein here and a garnish there if you really felt like it! Plus it literally takes no effort to make! All you need is a ripping hot pan! And maybe some XO chili oil!

What makes a great pan fried soya noodle dish is a really HOT pan! One that makes the oil ripping hot to give the noodles a nice sear and fry! I used this fry pan from Ballarini. This pan uses a signature Granitium nonstick coating that has exceptional scratch resistance, quick release and effortless cleanup. It is also oven proof up to 160°C!

To make these noodles you will need Hong Kong style egg noodles, light soy sauce (thinner and lighter in color), dark soy sauce (less salty, thicker and adds colour), sesame oil, salt, sugar, shaoxing wine, white pepper, bean sprouts, scallions, and Chinese mushroom (optional – be sure to resuscitate it in water for a few hours prior to cooking).

PAN FRIED SOYA NOODLES RECIPE | 豉油皇炒麵

• Author: Nancy
• Prep Time: 10
• Cook Time: 5
• Total Time: 15 minutes
• Yield: 2 servings
• Category: noodles
• Method: Stir Fry
• Cuisine: Chinese

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This easy to make classic Cantonese comfort dish is so delicious! Pan Fried Soya Noodles 豉油皇炒麵 pairs so well with congee for breakfast or over dim sum! Those thin, crispy pan-fried noodles are so irresistible and the soya sauce just hits home!

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Ingredients

• 2 tbsp vegetable oil
• 2 tsp light soy sauce
• 2 tsp dark soy sauce
• 1/2 tbsp shaoxing wine
• dash of sesame oil
• dash of sugar
• dash of salt
• 1/4 white pepper
• 1 cup bean sprouts (washed)
• 2 sprung scallions
• 2 Chinese mushrooms (sliced after resuscitated in water)
• 2-3 bundles of thin Hong Kong style egg noodles

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Instructions

1. Boil egg noodles for 2 minutes and drain well. Set aside.
2. Wash bean sprouts and scallions. Julienne the scallions.
3. In a separate bowl mix both soy sauces, salt, sugar, shaoxing wine, white pepper together and set aside.
4. Heat the wok to high and add a few tablespoons of vegetable oil.
5. Once the wok/pan is ripping hot, spread the noodles in a thin, even layer and stir and flip occasionally for 5 minutes (or until golden).
6. Once the noodles start to get dry and crispy, add in bean sprouts and scallion. Then add in the sauce mixture.
7. Stir and flip noodles to mix everything together.
8. Enjoy with XO chili oil

Keywords: chinese recipe, PAN FRIED, SOYA NOODLES, 豉油皇炒麵, hong kong food, hk cuisine

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