PHAT Spice blog

Hello and welcome to the official PHAT Spice blog.

The PHAT (Pretty Hot & Tasty) Spice blend was a concept that Susan and I came up with together. The flavors included in the mixture are a blend of Indonesian and Pakistani origin. We originally passed this mixture out to our friends and family as a wedding gift. The feedback was tremendous. We would love to hear more and find out just how folks are using the mixture.

So, please post your comments, stories, and recipes around your use of the PHAT Spice blend.

Happy cooking, eating, and living!

Oh and if you would like a free sample please email us at

Thursday, July 11, 2013

PHAT Spice goes Green, and by green I mean Vegan!

My husband and I love a good challenge, and we got one!

Having our dear friend and realtor over was long overdue, and when I realized that he and his partner followed a raw-vegan diet, well let's just say I started a journey of green exploration.

First of all, let me say that we are both pretty carnivorous, so to imagine creating a meal that would be both delicious and filling seemed like a challenge. At the end of the day we were quite successful, even having our guests asking for recipes!! What more could I ask for?! So here we go:

Let me start by saying I found most of these amazing recipes on and tweaked them to include PHAT.

I started out with a chopped green salad, adding tomatoes, cucumbers, yada get it...

For the Dressing:
PHAT Lime Dressing
1 Tbsp PHAT
2 Limes Squeezed
1 Tbsp Tamari
1 Tbsp Rice Wine Vinegar

Stir and Serve

Second course:
PHAT Raw Red Pepper Soup
4 Red Bell Peppers(Roughly 3/4 pepper per person(say that 3 times fast! ha!))
1-1/2 Cup Cashews
2 Cups Water
2 Tbsp PHAT
1 Tbsp Garlic
Chopped Green Onions
In a blender mix all ingredients until smooth. I served it in a pureed state, but you can probably get it smoother.
You may add water or cashews to fix consistency.
I garnished with chopped green onions(you may also garnish with chopped red pepper and/or pumpkin seeds) 

Third Course:
Watermelon and Fennel Salad
Thank you sample chef at Central Market for this one!

1 package pre-cut watermelon
2 Fennel stalks
2 Large Lemon
1 Bunch Flat Leaf Parlsey

Cube Watermelon into 1 inch pieces
Cut the leaves from the fennel chop the base also into 1 inch cubes
Pull leaves from 1 bunch of Parsley

In a large bowl, mix watermelon, fennel, parsley, and squeezed lemon.

So refreshing!!

Fourth and Final Course:
Veggie Noodles with PHAT Spicy Almond Butter Sauce*

*You'll have to check out the August Food and Wine issue of 002 Magazine for the recipe!

We never made it to dessert because we were so full...but the next day, poolside, we offered up left overs from this incredibly eye opening meal and this next sweet recipe that I had to share. OMG Delicious!! The cardamom just sent it flying over the edge for all of us!

Sweetly Raw's Spiced Strawberry Parfait

Wednesday, July 3, 2013

Deep in the Heart of PHAT Spice

This blog post is all about some yummy down south comfort food only the way some transplanted Asians could make...

Being half Indonesian with deep southern roots in Texas, mostly Lindale and Tyler from the time I was 10 to 24, I spent a fair amount of time in learning the ways of comfort food and southern cooking. Boy do I love it!! Well the big city and healthy living have mostly taken over, but every once in a while I receive a special request for some home cooked southern cuisine. It started out with Chicken Fried Steak and it just kept going and going... This is a journal entry of all of the recipes we created last night. This was a dinner for 7.

PHAT Chicken Fried Steak
2 lbs Beef Sirloin Round Steak(Tenderized Family Pack)
2 Cups Flour
1 Cup PHAT Spice
5 Eggs
1/4 Cup Milk
Vegetable Oil

-In one bowl mix all eggs and milk
-In another bowl mix flour and 1/2 Cup PHAT SPice
-Sprinkle remaining PHAT Spice on both side of the steaks and rub in
-In a large pan, heat oil to Medium(about 1 in deep)

Take each steak, bath in the egg/milk mixture, then coat in flour/PHAT mixture and place in Hot Pan
Flip the steak once the underside is golden brown. (roughly 2-3 minutes)
Keep there until remaining side is golden brown and place on paper towels to soak up oil.
Only flip the steak once

PHAT Gravy
With the remaining Oil from the steaks, keep heat at medium.
This is slow process and the key is small amounts at a time and KEEP STIRRING!

Slowly Sift in unused flour from prep
Pour in a 2-3 tbsp of milk
Continue Stirring

PHAT Mashed Potatoes
7-8 New Potatoes
1/2 Pint container Heavy Whipping Cream
1-1/2 tbsp minced garlic
1 bunch green onions
2 tbsp PHAT Spice
1-1/2 Stick Butter
Salt to taste

Scrub and cut potatoes into halves or quarters
In a large pot, boil the potatoes until you can cut them with a spoon
Drain potatoes and place in a large bowl
Add garlic, 1 stick butter, and PHAT Spice, 1/4 Pint HWC
With a mixer on low, mash all ingredients and check consistency. Put in more HWC as needed to get desired fluff. Add Green onions and salt to taste.
Mix one more time

Place in a Pie Dish
Melt the remaining butter in the Microwave for 30 seconds
Brush on the potatoes
Place in Broiler on High until top is golden brown and serve

PHAT Fried Okra(Thank you Bliss and Henry)
2 lbs Fresh Okra
1/4 Pint Heavy Whipping Cream
3/4 Cup PHAT Spice
1 Cup
Vegetable Oil

Slice Okra
In a large bowl, lightly coat Okra with HWC
Sprinkle PHAT until its evenly coated
Sprinkle Flour until lightly coated
Toss with Hands

In a wok, heat oil to medium
Fry in batches until golden brown

Here are a couple of other things we made without PHAT but were really Yummy!

Corn on the Cob
I bought 8 ears with the husk on
With limited time to cook them, we ran them under some water then wrapped them in foil
Put them on the grill on medium heat, about 7 minutes each side or until the foil starts turning black
They were really juicy and sweet... It was a good save!

Happy Cooking Y'all!!