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Khao Pad Sopparot AKA Thai Pineapple Fried Rice

pineapple fried rice
  • Last Updated On: 11/15/2019

This pineapple fried rice is one of my fave recipes. Super easy to make, with chunks of pineapple for a hint of tropical flavor and shrimps for extra protein.

pineapple fried rice

You can turn your next meal into a visit to a tropical paradise by serving Thai pineapple fried rice. This is one dish that’s great for everyone. It’s extremely flexible. For over-vegetarians just eliminate the chicken.

Strict vegetarians remove both the meat and eggs and add a little tofu or even cashews for extra protein. For everyone else, the recipe is perfect for a taste treat your family will love.

I’ve used pork and chicken but you can top it with almost any type of meat or seafood.

You may have most the ingredients already on hand, but there are some that aren’t normally in everyone’s cupboard. If you’re using chicken in the rice, you’ll need a cup of it that you are bite size cubes.

You’ll also need two eggs, ½ cup of each sliced sweet onion, sliced green bell pepper, sliced red bell pepper, and sliced tomato.

You’ll use two types of soy sauce, thin soy sauce (two tablespoons) and dark soy sauce (two tablespoons). Healthy Boy and Golden Mountain are popular brands of both.

You’ll use two types of soy sauce, thin soy sauce (two tablespoons) and dark soy sauce (two tablespoons). Healthy Boy and Golden Mountain are popular brands of both.

pineapple fried rice
Add Pineapple Chunks for More Flavor

While you’re at the grocery, don’t forget to pick up tapioca flour, you’ll just need a teaspoon, but it’s important. This recipe takes 5 cloves of garlic, ¼ tsp Thai pepper powder, a whole pineapple but you’ll only use one cup of fresh pineapple chunks and the pineapple shell and 1 tsp Thai curry powder, so add that to your grocery list too.

You may have jasmine rice on hand. I make this recipe the day after I serve rice, making extra so I have four cups for the recipe. Besides all the ingredients mentioned, you’ll also need one tsp of each, sugar and salt and 5 tablespoons of vegetable oil.

You may have jasmine rice on hand. I make this recipe the day after I serve rice, making extra so I have four cups for the recipe. Besides all the ingredients mentioned, you’ll also need one tsp of each, sugar and salt and 5 tablespoons of vegetable oil.

pineapple fried rice

Mix the tapioca starch with one tablespoon of dark soy to marinade the chicken for about 15 minutes, scramble the eggs using two of the tablespoons of oil.

Remove the eggs and add the next three tablespoons of oil, allowing it to heat before adding the garlic and chicken, add all other ingredients except the scrambled eggs, tomato, rice and a tablespoon of dark soy.

Let this mixture cook for several minutes so all the ingredients blend. Mix the last tablespoon of dark soy with the rice and add it to the mixture. Cook for a few minutes and remove to serve.

Right before serving to add the tomato and scrambled eggs. You can serve it in the carved out pineapple shell for a festive look and garnish it with spring onions and cilantro.

Other Asian Recipes:

pineapple fried rice
Super easy pineapple fried rice

pineapple fried rice

Khao Pad Sopparot AKA Thai Pineapple Fried Rice

Rate this recipe
2 ratings
Recipe by: Calleigh | TheForkBite.com
Category: Lunch, dinner
Cuisine: Asian

This pineapple fried rice is super easy to make, with chunks of pineapple for a hint of tropical flavor and shrimps for extra protein.

pineapple fried rice

Ingredients

15 minutes
5
442.93 kcal
    For Chicken Marinade:
  1. 1 cup chicken, boneless and skinless, cut into bite-sized cubes
  2. 1 tsp tapioca starch
  3. 1 tbsp Golden Mountain (Thai seasoning sauce)
    For Main Cooking:
  1. 1 cup shrimp (optional)
  2. 2 eggs
  3. 4 cups cooked jasmine rice (day old works best)
  4. 1 tbsp Golden Mountain (Thai seasoning sauce)
  5. 5 cloves garlic, chopped
  6. 1/2 cup sliced yellow onion
  7. 1/2 cup sliced green bell pepper
  8. 1/2 cup sliced red bell pepper
  9. 1/2 cup sliced tomato
  10. 1 cup fresh pineapple chunks
  11. 1/4 cup cooked dried pork (omit or add more if desired)
  12. 1 teaspoon sugar
  13. 2 tablespoons thin soy sauce
  14. 1/4 teaspoon white pepper powder
  15. 1 teaspoon salt
  16. 1 teaspoon Thai curry power
  17. 5 tablespoons vegetable oil
  18. 1 or 2 tbsp Maggie seasoning (*optional)
    For Garnish:
  1. 1/4 cup chopped spring onion
  2. 2 sprigs fresh cilantro
  3. 1 slice of lime juice

Instructions

Prep
5 minutes
Cook
10 minutes
Ready in
15 minutes
  1. Marinade the chicken in a bowl with the tapioca starch and 1 tablespoon of Golden Mountain sauce. Set aside for just 10-15 minutes.
  2. In a hot skillet or wok, scramble both eggs in two tablespoons of hot vegetable oil. Whip the eggs quick to cook, remove and set aside.
  3. In the same wok, add three tablespoons vegetable oil. Heat, then add chopped garlic.
  4. Add chicken and cook for a few minutes. Add yellow onions, red and green bell peppers, then the pineapple. Add 2 tablespoons thin soy sauce, sugar, Thai pepper powder, salt, and curry powder.
  5. Let this cook over medium heat for a few minutes, so the pineapple releases juice and flavors all ingredients.
  6. Watch for it to become juicy. Add 1 tablespoon of Golden Mountain sauce to the top of your bowl of jasmine rice, then add this to the wok. Sprinkle 1 or 2 tbsp of Maggie seasoning (optional).
  7. Mix well. Remove from heat. Add tomato, scrambled eggs, mix gently and serve.
  8. Garnish with spring onions, cilantro and squeeze some lime juice.

Nutrition Facts

Khao Pad Sopparot AKA Thai Pineapple Fried Rice

Serves

Amount Per Serving
Calories 442.93 kcal
% Daily Value*
Total Fat 22.41 g 34.5%
Saturated Fat 3.29 g 16.5%
Trans Fat 0.14 g
Cholesterol 89.24 mg 29.7%
Sodium 700.6 mg 29.2%
Total Carbohydrate 47.34 g 15.8%
Dietary Fiber 4.62 g 18.5%
Sugars 6.53 g
Protein 14.08 g
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Fork Bite

https://www.theforkbite.com/khao-pad-sopparot-aka-thai-pineapple-fried-rice/

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Pork Adobo Instant Pot

Pork Adobo Instant Pot is fork-tender meat that melts in your mouth with a perfect balance of acidity and garlicky flavors. Super easy to make your family will love.

Pork Adobo Instant Pot is fork-tender meat that melts in your mouth with a perfect balance of acidity and garlicky flavors. Super easy to make your family will love.

Pork Adobo Instant Pot is fork-tender meat that melts in your mouth with a perfect balance of acidity and garlicky flavors. Super easy to make your family will love.
Instant Pot Pork Adobo has a perfect balance of acidity and garlicky flavors

Adobo is known as a classic dish in the Philippines, this dish has different versions based on the flavor preferences of each region. Even with this diversity, all adobo versions have certain commonalities, which make it the recognized national dish of the Philippines.

With advances in culinary technology, even the most traditional Filipino dishes have quick versions already and one of them is Pork Adobo Instant Pot.

Adobo is an iconic dish. It represents the entirety of Filipino cuisine globally. You can always find it at the top of the list of Filipino foods, anywhere you can find one.

The dish is so popular that back in 2002, a movie called American Adobo was released. It was about five Filipinos residing in the US. The “Adobo” in the title showed the struggles and the character clashes of the characters.

Even if they didn’t agree all the time, their relationships with each other made them unified. It definitely depicted adobo as a dish. The contrasting ingredients mix in one pot, ending up with a delicious, hearty dish.

What is Adobo?

Technically, adobo is a technique of cooking vegetables or meat in a solution of peppercorn, soy sauce, vinegar, and onions. For fragrance, garlic and dried bay leaves are added.

Adobo is also a famous Filipino dish. It’s a versatile viand that can use different kinds of meat. Even seafood, fish, and vegetables can be cooked the same way.

Almost every single Filipino adores adobo. It is a dish anyone can carry around in a lunchbox or order at a fine dining restaurant. Every household has a different take on adobo, yet all those adobo versions have the same fundamental elements.

Adobo is so essential to the Filipino family menu that it might be safe to say that it is the dish every daughter-in-law should master.

Adobo, in English, is vinegar-braised. In this dish, chunks of pork are browned in hot oil. The pork then braised in soy sauce and vinegar over low flame. The meat breaks down gently because of the moist heat.

By the time the dish is cooked, you have tender meat sitting in a thick, dark, flavorful liquid. It may be a lengthy cooking style but a truly fulfilling one.

Pork Adobo Instant Pot is fork-tender meat that melts in your mouth with a perfect balance of acidity and garlicky flavors. Super easy to make your family will love.

Filipino or Spanish? Adobo’s Disputed Origins

Derived from the word, adobar (Spanish), meaning “pickling sauce” or “marinade”, adobo was first recorded back in 1613 by Pedro de San Buenaventura. The Spaniard describes the dish as “adobo de los naturales” because it was similar to Mexican and Spanish viands that were called the same way.

The original name of the dish was never truly documented. He added that because of lexical imperialism, the Spanish moniker was retained. Bottom line is that Filipinos discovered adobo first.

The Philippines has a warm climate, so if not cooked or preserved well, food is always prone to spoilage. Back then, the country’s natives came up with myriad ways to keep their food from going bad. 

They made use of boiling or steaming, which used moist heat. They used abundant amounts of salt and vinegar, which were harmful to the bacteria that caused food to spoil.

Chinese traders, who long visited the islands, brought soy sauce to the ancient Filipinos. It then completed the ingredients for the Filipino nameless vinegar and soy sauce dish.

Though adobo was named after its Mexican and Spanish counterparts, it is still a unique dish. The adobo sauce from Spain is heavily spiced with cinnamon, chili, and tomato paste.

Mexican adobo carries Mexican oregano, lemon juice, and cumin. The Philippine adobo dish is made almost entirely of vinegar, which flavors and tenderizes the meat at the same time.

The Many Faces of Adobo

Filipinos have always been resilient and flexible. These qualities are reflected in their food, particularly in adobo. The country is composed of many islands, so it’s natural to expect various renderings of adobo. Below are some of the popular adobo dishes:

  1. Beef-Chicken-Pork Adobo
  2. Chicken-Pork Adobo
  3. Adobong Pusit (Adobo with Squid)
  4. Adobong Puti (White Adobo)
  5. Adobo sa Gata (Coconut milk is added)
  6. Adobong Puso ng Saging (Adobo with Banana Hearts)
  7. Apan-apan Adobado
  8. Adobong Malutong (Crispy Adobo)

How do you make adobo step by step?

How to Make Pork Adobo Tastier?

This Pork Adobo Filipino Recipe is being made a little different. Even so, you will find out that people cook adobo according to their preferences.

Some like thinner, lighter sauce. Others take their time to marinate the pork before cooking the dish. I prefer to skip the marinating stage and just cook it two times. It’s a reversed braising technique.

1  Cut ribs into 1 inch to 1.5-inch sections. Place in boiling water. Bring to a boil and blanch for 2-3 minutes. Transfer out and rinse under running warm water. Set aside to drain completely.

2  Heat a frying pan, then add 2 tbsp cooking oil and add the brown sugar evenly over low heat, don’t stir the sugar, just shake it occasionally. Once the sugar has melted and caramelized or turned golden, turn the heat up to medium and stir in the pork ribs. Turn off the heat.

3  Transfer the pork into the Instant Pot, add the adobo sauce ingredients. Set to “saute” setting and bring it to a boil. Don’t stir until the mixture boils for at least 1-2 minutes.

4  Now you can stir the adobo mixture and press “cancel” to switch off the “saute” program. Close the lid making sure the valve is on SEALING position and cook on “HIGH pressure” setting for 7 minutes.  

Instant Pot Adobo Pork is fork-tender meat that melts in your mouth with a perfect balance of acidity and garlicky flavors. Super easy to make your family will love.

5   The float valve will pop-up & the countdown begins. When cooking time is done, “PRESSURE COOK” will no longer be lit & display will show the elapsed time.

6   Let the pressure release slowly on its own before you open the lid.  Then, take the meat out  from the instant pot and place them in a bowl. Press “cancel”.

7  Now press the “saute” feature on NORMAL setting and simmer the sauce for about 10 minutes or until the sauce has reduced or thickened.

8  Cancel the “saute” feature once the sauce has thickened. Pour the adobo sauce into the pork meat. Garnish with toasted garlic if desired. Serve with hot with steamed rice.

Which Cuts to Use for Pork Adobo?

  • Liempo or Pork Belly. This is a popular cut because of the flavor-packed layers of fat in the meat.
  • Kasim or Pork Shoulder. Kasim may be a tough cut of pork but it’s suitable for slow cooking.
  • Pigue or Pork Ham. Leaner and meatier, this cut is also ideal for slow cooking.
  • Pata or Pork Hocks. This cut has meat, bones, and skin that add more textural variety and flavor to the dish.
Pork Adobo Instant Pot is fork-tender meat that melts in your mouth with a perfect balance of acidity and garlicky flavors. Super easy to make your family will love.
Which Cuts to use for Pork Adobo

Chicken adobo may be more recognized internationally, but pork adobo is worth trying, too. If you’re torn between chicken and pork, then use them both at the same time.

Adobo will always be adobo, whatever meat or vegetable you decide to use. This super easy pork adobo instant pot would surely change the way you think about cooking this iconic dish.

Other Asian Recipes:

How long does pork adobo last?

At room temperature, this pork adobo can last for 2 – 3 days, thanks to its high acid content. And if you store this in the refrigerator, the shelf life feels like indefinite – but I don’t think this dish will last for long once you served it on the table.

But the good news is, adobo does get better in time. This is a valid reason to cook an extra large batch that will last throughout the week.

Pork Adobo Instant Pot is fork-tender meat that melts in your mouth with a perfect balance of acidity and garlicky flavors. Super easy to make your family will love.

Pork Adobo Instant Pot

Rate this recipe
1 ratings
Recipe by: Calleigh | TheForkBite.com
Category: main course
Cuisine: Asian, Filipino

Pork Adobo Instant Pot is fork-tender meat that melts in your mouth with a perfect balance of acidity and garlicky flavors. Super easy to make your family will love.

Pork Adobo Instant Pot is fork-tender meat that melts in your mouth with a perfect balance of acidity and garlicky flavors. Super easy to make your family will love.

Ingredients

40 minutes
6
729.55 kcal
  1. 3 lbs pork ribs ( or 3 lbs of pork shoulder, pork belly)
    Adobo Sauce:
  1. 2/3 cup dark soy sauce
  2. 4 tbsp dark vinegar
  3. 1/2 cup white vinegar
  4. 1 cup of water
  5. 12 pcs of peppercorns
  6. 3 pcs bay leaves
  7. 1 onion (coarsely chopped)
  8. 8 cloves of garlic
    Sugar Caramelization:
  1. 2 tbsp brown sugar
  2. 2 tbsp oil

Instructions

Prep
10 minutes
Cook
30 minutes
Ready in
40 minutes
    Blanch the Pork:
  1. Cut ribs into 1 inch to 1.5-inch sections. Place in boiling water. Bring to a boil and blanch for 2-3 minutes. Transfer out and rinse under running warm water. Set aside to drain completely.
    Caramelize the Sugar:
  1. Heat a frying pan, then add 2 tbsp cooking oil and add the brown sugar evenly over low heat, don't stir the sugar, just shake it occasionally.
  2. Once the sugar has melted and caramelized or turned golden, turn the heat up to medium and stir in the pork ribs. Turn off the heat.
    Prepare the Pork Adobo:
  1. Transfer the pork into the Instant Pot, add the adobo sauce ingredients. Set to "saute" setting and bring it to a boil. Don't stir until the mixture boils for at least 1-2 minutes.
  2. Now you can stir the adobo mixture and press “cancel” to switch off the “saute” program. Close the lid making sure the valve is on SEALING position and cook on the “HIGH pressure” setting for 7 minutes. Note: Cooking time will vary depending on the cut & amount of meat.
  3. The float valve will pop-up & the countdown begins. When cooking time is done, “PRESSURE COOK” will no longer be lit & display will show the elapsed time.
  4. Let the pressure release slowly on its own before you open the lid. Then, take the meat out from the instant pot and place them in a bowl. Press “cancel”.
  5. Now press the “saute” feature on the NORMAL setting and simmer the sauce for about 10 minutes or until the sauce has reduced or thickened.
  6. Cancel the “saute” feature once the sauce has thickened. Pour the adobo sauce into the pork meat. Garnish with toasted garlic if desired. Serve with hot with steamed rice.

Notes

1. Blanching the pork ribs is an essential pre-treatment before proceeding to braise. Some pork ribs may have a strong gamey taste, and blanching can effectively remove the unpleasant taste of the pork. This process will not reduce the flavor since it takes only 3-5 minutes.

Nutrition Facts

Pork Adobo Instant Pot

Serves 6 cups

Amount Per Serving
Calories 729.55 kcal
% Daily Value*
Total Fat 57.98 g 89.2%
Saturated Fat 17.47 g 87.4%
Trans Fat 0.52 g
Cholesterol 181.44 mg 60.5%
Sodium 1745.62 mg 72.7%
Total Carbohydrate 11.21 g 3.7%
Dietary Fiber 0.9 g 3.6%
Sugars 6.91 g
Protein 37.97 g
Vitamin A 0.12 % Vitamin C 3.25 %
Calcium 6.85 % Iron 15.7 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Fork Bite

https://www.theforkbite.com/pork-adobo-instant-pot/
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Homemade Yakisoba Sauce Recipe

Learn how to make Yakisoba sauce from scratch that tastes like barbecue sauce on steroids. You can pair this Yaki sauce with your favorite dishes for an infusion of Japan's favorite flavors.

Learn how to make Yakisoba sauce from scratch that tastes like barbecue sauce on steroids. You can pair this Yaki sauce with your favorite dishes for an infusion of Japan’s favorite flavors.

Learn how to make Yakisoba sauce from scratch that tastes like barbecue sauce on steroids. You can pair this Yaki sauce with your favorite dishes for an infusion of Japan's favorite flavors.
Yakisoba sauce from scratch

This Yakisoba sauce recipe may be the one thing that’s missing in your noodle book. It only takes less than five minutes of your time. The combination of savory and sweet enhances the flavor of Yakisoba noodles.

This Yaki sauce is so versatile that you can even use it as a substitute for barbecue sauce or a marinade for pork or beef.

In the world of cooking, tweaking a recipe according to your preferences is the only way to maximize it. Then, you could enjoy the dish without compromising the flavor at all.

Vegetarians, vegans, or those who want gluten-free can just use gluten-free soy sauce or vegan shiitake “oyster” sauce in place of the regular soy.

What is Yakisoba?

Yakisoba has become a household name already, but a few only know what it really means. The word means grilled (yaki) noodles (soba). It’s a popular snack, street food, lunch, or dinner.

Anyone who loves noodles knows how satisfying and tasty these noodles are. Of course, it’s not only about the noodles. It’s about that Yakisoba sauce as well.

It is a classic Japanese street food made by stir-frying vegetables, meat and noodles with a sweet and savory  Yaki sauce.

This Yakisoba sauce yields 1 cup which provides 2 to 3 servings

The Right Noodles for Yakisoba Sauce

Fresh ramen noodles are always best for Yakisoba sauce. If you don’t have access to them, Singapore, Hokkien, wheat-based, or egg noodles are fine.

I find thinner noodles more appealing because they become crunchier as they cook in the pan with the Yakisoba sauce.

Other Asian Recipes:

Other Uses for Yakisoba Sauce

This homemade Yakisoba sauce is not only ideal for Yakisoba noodle recipes. It is versatile enough to be used in other Japanese dishes such as sobameshi (fried rice and noodles), yaki onigiri (grilled rice balls), okonomiyaki (savory pancakes) or Takoyaki (octopus balls).

You can even pair it with anything that needs the Asian kick of sweet and salty. Use it on stir-fried dishes, chicken, steak, pork, or oysters. Even drizzle it on Yakisoba pan (Yakisoba in a freshly baked bread roll) and omu-soba (the omelet around your Yakisoba).

Learn how to make Yakisoba sauce from scratch that tastes like barbecue sauce on steroids. You can pair this Yaki sauce with your favorite dishes for an infusion of Japan's favorite flavors.
This Yakisoba sauce yields 130 ml which provides 2 to 3 servings when cooking Yakisoba Noodles

Useful Tips in Making Yakisoba Sauce

In making this Yakisoba sauce, please remember the following:

1 Combine all the ingredients well in a small mixing bowl.

2 Always taste the sauce as you go, so you know the sauce is progressing to your liking.

3  Pour the sauce into a sealed food-grade container until you need it. You can get the best flavors from the sauce if you use the Yakisoba sauce within two days of making it.  Store in the fridge and it can last for a month.

4 You can add extra rice vinegar if you want the sauce to have more acidity.
If you want the sauce sweeter, add a bit more sugar or hoisin sauce.

Shelf Life and Proper Storage of Yakisoba Sauce

Since the recipe gives you 130 ml of sauce, you will probably use all of it for your Yakisoba noodles. If you do have leftover sauce, just place it in an airtight food-safe container and use it in a month. Store it in the fridge for future use.

Nutrients in Yakisoba

Have you ever thought of Yakisoba as healthy? You may have been eating it for years without giving it much thought. The health provided by yakisoba depends on the type. There is Yakisoba made from scratch and then there is instant Yakisoba.

Authentic Yakisoba is the type made from scratch. Japanese restaurants and fast food chains do offer this type of yakisoba, which have lower health risks. You only get 200 calories from a single serving of yakisoba.

This is assuming, of course, that it has stir-fried chicken and vegetables on top of the noodles. Having red meat instead of chicken increases the calorie content.

How to Make Yakisoba Sauce

It’s so easy on How to make Yakisoba from scratch. Creating your own sauce is the key to getting the healthiest version of the dish.

Here are some of the primary reasons for making your own Yakisoba Sauce in your own kitchen:

Use this Yaki sauce to make Yakisoba sauce

1  You can change the proportion of the ingredients. The home cook can very well add more meat or more vegetables to top your Yaki soba sauce. You could even opt for an all-meat or an all-vegetable topping. Feel free to control the amounts of salt in making your yakisoba.

2 You can select the source of your ingredients. Commercial restaurants get their ingredients from local markets. This is an effective way to make sure you get high nutrient content and reduced amounts of pesticides.

3 You only use fresh and not frozen ingredients. Freezing vegetables lowers the number of nutrients in them.

Instant Yakisoba is the complete opposite of homemade yakisoba. It can increase your risk of developing health conditions because of high levels of MSG and calories. Instant yakisoba has twice the calories found in the homemade version.

Yakisoba is a known type of street food and a quick meal to have at any time. By making it at home, you benefit from your preferred flavor and nutrient balance.

With this Yakisoba sauce recipe, you turn your Yakisoba dish into a healthier, more unique way to satisfy your Japanese noodle craving.

Learn how to make Yakisoba sauce from scratch that tastes like barbecue sauce on steroids. You can pair this Yaki sauce with your favorite dishes for an infusion of Japan's favorite flavors.

Homemade Yakisoba Sauce Recipe

Rate this recipe
2 ratings
Recipe by: Calleigh | TheForkBite.com
Category: Asian, Recipe
Cuisine: Japanese

Learn how to make Yakisoba sauce from scratch that tastes like barbecue sauce on steroids. You can pair this Yaki sauce with your favorite dishes for an infusion of Japan's favorite flavors.

Learn how to make Yakisoba sauce from scratch that tastes like barbecue sauce on steroids. You can pair this Yaki sauce with your favorite dishes for an infusion of Japan's favorite flavors.

Ingredients

10 minutes
    The Sauce:
  1. 4 tbsp Soy Sauce
  2. 1 tbsp Mirin (*see notes)
  3. 1 tbsp Rice Vinegar
  4. 2 tbsp Worcestershire sauce
  5. 2 tbsp oyster sauce
  6. 1 tbsp ketchup
  7. 2 tbsp brown sugar
  8. 1/2 tsp ginger (minced)
  9. a pinch of black pepper or red chili flakes

Instructions

Prep
5 minutes
Cook
5 minutes
Ready in
10 minutes
  1. Just combine all the ingredients to make the Yaki soba sauce.

Notes

1. Mirin is an essential condiment used in Japanese cuisine. It is a type of rice wine similar to sake, but with a lower alcohol content and higher sugar content. 

Nutrition Facts

Homemade Yakisoba Sauce Recipe

Serves 1

Amount Per Serving
Calories 0
% Daily Value*
Total Fat 0 0
Saturated Fat 0
Trans Fat
Cholesterol 0
Sodium 0 0
Total Carbohydrate 0 0
Dietary Fiber 0 0
Sugars 0
Protein 0
Vitamin A 0 Vitamin C 0
Calcium 0 Iron 0

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Fork Bite

https://www.theforkbite.com/homemade-yakisoba-sauce-recipe/

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Vermicelli Noodle Bowl with Vietnamese Lemongrass Chicken| Bun Ga Nuong Recipe

Bun Ga Nuong Recipe

Bun Ga Nuong  or Vietnamese Lemongrass Chicken or Vermicelli Noodle Bowl is just one of the mouth-watering Vietnamese recipes.  

Topped with your favorite veggies, Vietnamese lemongrass chicken and laced with Nuoc Cham, the famous dipping sauce that’s served with everything in Vietnam.

Bun Ga Nuong
This Vietnamese Noodle Bowl is so refreshing

When I step out of our house and decide to have a healthy meal, my immediate choice is to go to the row of Asian restaurants in the neighborhood.

There, you would most likely get tons of fresh, pungent vegetables and herbs. Yes, there will be choices of meats, but they would surely be cooked with vegetables as well.

One of the healthiest cuisines you could ever experience is Vietnamese. Have you ever been to Vietnam? As you make your way through Vietnam’s streets, your nasal passages are filled with the aromatic smells of fish sauce and fresh herbs.

Balance is the key to all Vietnamese recipes. Vietnam has a collection of different lands, yet its food has a stunning balance of saltiness, pungency, sweetness, heat, cold, and sourness. All these flavor components are present in this Bun Ga Nuong recipe.

Vietnamese Lemongrass Chicken
Vietnamese Lemongrass Chicken drizzled with Nuoc Cham dippings

It is expected for the Vietnamese Noodle soup, pho, to take the stage. It’s a delicious, hot dish, perfect for cold or rainy days. Yet, when the day is quite warm, the Vietnamese salad dish called bun ga nuong, is the optimal choice.

Vermicelli Bowl with Vietnamese Lemongrass Chicken

Vietnamese Noodle Bowl is light and full of fresh flavors. Its main characters are fresh Vietnamese herbs, lemongrass, fresh vegetables, rice noodles, chicken, and that mouth-watering dressing or dipping sauce (nuoc cham).

It may look complicated, but this dish is incredibly easy to prepare for either lunch or dinner. What’s more, it’s gluten-free.

Other Asian Salad Recipes:

Ga Nuong Recipe
Flavorful Ga Nuong Recipe

Many years have passed since we visited Vietnam. While I did some organizing, I found my folder of compiled recipes. In it, I found the crumpled and stained recipe pages from a cooking class we attended there.

It could probably be the most flavorful, most fun, and most memorable cooking classes we have had abroad. The Hoa Sua Vocational Training School ran the classes in Hanoi. The proceeds go to the training and education of the local disadvantaged kids.

The beautiful instructor was a stern, trans-gender chef. She taught us how to make lemongrass chicken, fresh spring rolls, and grilled turmeric fish. The seasoned chef also introduced is to the unconventional use of marjoram and dill in Vietnamese cuisine.

She introduced us to stinkweed or sawtooth coriander and stinkweed galangal juice as well. We all learned how tastier food becomes when it is grilled over charcoal than over a barbecue.

There are times when a really great recipe is not really about the recipe itself but the gathering and assembly of the right ingredients. When I made this dish in Vietnam, I didn’t measure the ingredients at all. I just cooked according to my taste, which is exactly what I would like you to do as well.

Vietnamese Lemongrass Chicken

The variations in textures and temperatures of this recipe are unique. They appeal to me. The heat of the grilled Vietnamese Lemongrass Chicken combined with the crunchy and cool vegetables such as daikon, cucumber, bean sprouts, and carrots.

The piquant Vietnamese Nuoc Cham dressing, refreshing herbs, and vermicelli rice noodles just make this recipe a complete feast, stimulating all your senses.

Vietnamese Noodle Bowl Recipe
Lemongrass Chicken recipe

Ga Nuong Recipe

Bun Ga Nuong is often assembled in a bowl. You can make it with grilled prawns or chicken, which should be marinated in lemongrass first.

Though the recipe called for vermicelli (traditional), you can substitute it with shirataki or daikon noodles to make the dish low-carb.

The star of the recipe is the lemongrass. It’s aromatic and zesty. You cannot use anything else to duplicate its flavor profile.

Vietnamese Chicken recipe
Vietnamese Chicken Recipe

Tips on How to Store the Lemongrass

I grow lemongrass in our backyard garden. It loves water, but always monitor its growth because it can take over the entire yard easily. If you don’t have lemongrass, or if it’s struggling in dry soil like mine, you can acquire it from your nearest Asian market.

Each time I purchase a bunch of lemongrasses, I make sure to peel the outer layer of the stalks. I also separate the light green, green, and white portions.

The green parts are the ones I freeze and use in making rice, soups, or tea. I use the light green and white parts in making lemongrass paste.

1 For the paste, I slice the light green and white parts into fine pieces. I then grind them with just a pinch of coarse salt.

2 Use at least six lemongrass stems to make the paste work better. The time to make it depends on the lumpiness of the stalk. You can freeze the lemongrass pulp in your empty ice tray. 

3 Then, transfer the lemongrass cubes in a jar and freeze them. Just get one or two cubes for each use.

Lemongrass pulp is also available in your local supermarket but expect it to be filled with additives. Citric acid can affect the lemongrass taste significantly.

I wouldn’t use dried lemongrass powder either, because it tastes similar to wood shavings and not like lemongrass.

If you’re looking for a light, satisfying, healthy meal, packed with that distinct flavor explosion, you should try this recipe. There is no doubt that Vietnamese Lemongrass Chicken Noodle Bowl or Bun Ga Nuong will change your life with every bite. 

Vietnamese Rice Noodle bowl

Vermicelli Noodle Bowl | Bun Ga Nuong Recipe

Rate this recipe
1 ratings
Recipe by: Calleigh | TheForkBite.com
Category: Recipe
Cuisine: Vietnamese

Vermicelli noodles topped with your favorite veggies and Vietnamese lemongrass chicken. Laced with Nuoc Cham, the famous dipping sauce that’s served with everything in Vietnam.

Vietnamese Rice Noodle bowl

Ingredients

2 hours, 20 minutes
5
756.71 kcal
  1. 1.5 lb chicken thigh fillets
    Marinate:
  1. 1 tbsp garlic (chopped)
  2. 1/2 sliced of medium-size onion/shallot
  3. 2 tbsp brown sugar
  4. 1 stalk of lemongrass, trimmed and chopped
  5. 1/4 tsp black pepper
  6. 1 1/2 tsp dark soy sauce
  7. 1 1/2 tbsp fish sauce
  8. 1 tbsp vegetable oil
    Nouc Cham (Vietnamese Sauce):
  1. 1/2 cup fish sauce
  2. 1/4 cup rice vinegar
  3. 5 tbsp water
  4. 3 tbsp brown sugar
  5. 1 small garlic clove, finely chopped
  6. 1 Thai red chili (finely chopped)
  7. 1/4 cup fresh lime juice
    Vietnamese Noodle Bowl Toppings:
  1. 7 oz dried vermicelli noodles
  2. 2 cucumber (julienned)
  3. 2 carrots (julienned)
  4. 5 cups iceberg lettuce, finely sliced
  5. 3 cups bean sprouts
  6. A handful of mint leaves
  7. A handful of cilantro/coriander
    Garnish:
  1. Sliced red chili (optional)
  2. 2 Lime wedges

Instructions

Prep
1 hour, 10 minutes
Cook
1 hour, 10 minutes
Ready in
2 hours, 20 minutes
    For the Marinade:
  1. In a blender, combine sugar, garlic, shallots, and lemongrass and process to a fine mixture. Then, add the pepper, soy sauce, fish sauce, and oil. Blend to combine well to get that smooth texture.
  2. Place the chicken in a ziplock bag, pour the marinade mixture. Toss and turn to coat the chicken well. Seal the ziplock bag and marinate for about an hour or refrigerate up to 24 hours (recommended).
    Grill the Chicken:
  1. Once ready to use, let the marinated chicken sit at room temperature or 30 minutes to remove some chill before grilling.
  2. Preheat a grill to medium-high. Grill the chicken for 6-8 minutes turning them on both sides or until cooked.
  3. Nick with a knife to test the doneness and transfer to a plate once ready.
    Nuoc Cham Sauce:
  1. In a bowl, combine all the ingredients and stir well to dissolve the sugar. You can adjust the spiciness, the sweetness and lime according to your taste. Set aside for 20 minutes to let the ingredients mend together.
    Assemble:
  1. Soak the vermicelli noodles in hot water (or check the package instructions). But I cooked the vermicelli for 7 minutes as per package instructions. Drain and rinse in cold water to stop the noodles from sticking together.
  2. Arrange the noodles in a bowl, top with the toppings and the sliced chicken. Drizzle with the Nuoc Cham sauce (2-3 tbsp or more according to your taste) and serve with lime wedges.

Nutrition Facts

Vermicelli Noodle Bowl | Bun Ga Nuong Recipe

Serves

Amount Per Serving
Calories 756.71 kcal
% Daily Value*
Total Fat 33.61 g 51.7%
Saturated Fat 8.23 g 41.2%
Trans Fat 0.17 g
Cholesterol 166.7 mg 55.6%
Sodium 3652.98 mg 152.2%
Total Carbohydrate 73.76 g 24.6%
Dietary Fiber 7.62 g 30.5%
Sugars 24.37 g
Protein 42.52 g
Vitamin A 37.55 % Vitamin C 48.25 %
Calcium 15.28 % Iron 29.45 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Fork Bite

https://www.theforkbite.com/vietnamese-lemongrass-chicken-bun-ga-nuong/

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Double Dipped French Toast Recipes

Double Dipped French Toast

Growing up, French Toast was arguably the dish of my childhood. I love it because it’s decadent, filling and comforting — it is practically served on our Sunday brunch after church.

I can still imagine a platter of French toast dusted with powdered sugar and garnished with fruits and a plastic bottle of syrup. It was kind of dessert we washed down with something bubbly that can be cloaked in fruit juice and serve in flute.

Double Dip French Toast
Double Dipped French Toast - my ultimate weekend brunch

You may wonder why this is known as a unique weekend dish: there are some practical reasons for that I guess since, for one, it requires multiple steps, prep and cooking time. Plus, getting a post-meal downtime surrendering to carb and sugar-induced coma on the couch is so real.

Speaking of French Toast, I’m also a huge fan of Double Dipped French Toast IHOP. That extra crunch takes it one step higher than the regular white bread toast… SO YUM!

But the only downside, IHOP offers this double dipped french toast on a seasonal menu. Therefore, I was determined to make it at home and every time my cravings kick in, I can eat it whenever I want.

Why is French toast called French toast?

The origin of French toast was been traced back to the Roman Empire, however, the name “french toast” was used in 17th-century England. The recipe — and name — were brought to America by early settlers.

In France, people made French toast from stale bread to avoid wasting the leftovers that would otherwise have been thrown away. That’s why the French called this “pain perdu” which means, “lost bread”.

Double dip French Toast recipe
French toast is like bread pudding -- it soaks up a custard for a creamy texture on the inside, and a slightly crunchy texture on the outside.

Why is my french toast soggy?

Have you ever had double dipped French toast or just the regular one? French toast is a popular and delicious breakfast item. The basic recipe has improved over time because of creativity and endless yearning for flavor combinations. As my homage to the original French toast, here are some essentials in making the perfect batch.

The ideal French toast for me (or for anyone) is definitely NOT soggy. I want its surface to be dry and the edges slightly crispy.

Here're a Few factors why your French toast might be soggy in the middle:

  • Too much milk in the mixture in comparison to the amount of egg
  • Using a bread that isn’t sturdy enough
  • Cooking over too high or low a heat
  • Not preheating the griddle or skillet before cooking
  • Not whisking the egg and milk together properly before soaking the bread

Adding too much dairy and sugar to the custard

Take note that the milk you add to the custard should not be more than the number of eggs. Just add 3 tablespoons of cream or milk if you want to add 4 eggs.

Adding more milk than eggs in the mixture won’t allow the custard to cook. In the end, you will have a soggy French toast.

You don’t need to make the custard sweet either. After your French toast is cooked, you will be dusting it with powdered sugar or topping it with maple syrup or honey.

Not mixing the custard Properly

Be sure to whisk the custard mixture well so that the spices, milk, and eggs are combined thoroughly. No one wants pieces of egg white appearing on your browned French toast slices.

Double Dipped French Toast

Not choosing the right bread

Similar to bread pudding, French toast absorbs the custard to have that creamy interior and a bit of a crunchy exterior.

Choosing the right thickness and type of bread is vital to achieving the perfect French toast. If the bread is too flimsy and thin, it won’t stand up to the custard. If the bread is too thick, its center will not cook at all.

Remember to select bread slices that are ¾ to an inch thick. See that they are sturdy enough to withstand the custard and the cooking process and spongy enough to absorb the custard as well.

Challah or brioche are the right kinds of bread for French toast. This is mainly why they’re always included in the brunch menus. After some bread trials, I have also discovered that Texas bread is also ideal.

Can you store french toast in the fridge?

Do you want to make French toast in advance? Did you happen to make too many slices of French toast this morning? Don’t worry. You can store French toast slices in the refrigerator for about two days.

You should put the excess in the fridge not more than two hours after cooking. Wrap them in Ziploc bags, foil, or plastic wrap. Doing so will keep your French toast moist and fresh.

Double Dip French Toast
Double Dipped French Toast - Give the pan a light coating of nonstick spray, then add the butter. This will help prevent the butter from burning.

Under-Soaking the Bread

Many experienced home cooks just dip the slices of bread quickly in the custard they whipped up before tossing them into the hot, buttered pan.

Always remember that the bread slices need to be soaked completely in the egg and milk mixture. This will result in a creamy center. One minute per side is enough time.

Using Too much Heat or not enough Heat

Remember that when you are cooking French toast, you are not cooking steak. Scorching the surface is not ideal. The sugar in the custard will caramelize. If left cooking on high heat, it will burn immediately.

Cooking French toast over high heat will leave the inside soggy and uncooked. If you cook it over very low heat, the entire bread will just dry out and you will not have that signature soft center.

For the Goldilocks French toast, cook each side for 3 to 4 minutes on medium to medium-high heat.

Not Pre-heating the Pan

A pan that’s not hot enough will not cook the first slice immediately. Instead of forming up, the custard spreads off the slice. This results in irregularly-shaped slices.

If the pan’s temperature is right, the batter doesn’t run. The eggs in the custard will start cooking immediately, the moment it hits the hot pan.

How hot should the griddle be for French Toast

The right temperature for cooking delicious French toast using your griddle is about 350 degrees F. This is medium-high heat, which allows the French toast to cook right. It will let the French toast become golden brown without burning its surface.

Only Using Butter

Get your pan and coat it lightly with cooking spray. Then, add the butter. The oil helps prevent the butter from burning.

After every slice, wipe out the pan and start again. If you don’t do this, black particles will just stick to the next slices.

***For the double dipped French toast, a coating of cooking spray will help keep the butter safe from over-browning or burning.

Double Dipped French Toast

How dry should the bread be for French toast?

It’s a great idea to use dry bread because it prevents the center of the bread from being soggy.

The ideal dryness of the bread for French toast should be a bit stiff and have the texture of stale bread.

How to dry out bread for french toast?

How to Make Bread Stale for French Toast.

If you want to create your dry bread faster for your perfect French toast, here are two effective methods you could try:

  • You can leave your bread slices out of their containers to air-dry overnight. By breakfast time, the bread will be ready.
  • You can also dry your slices in the oven to quicken the process. Bake them at very low heat for about fifteen to sixteen minutes. Turn each slice halfway during baking. Check occasionally to keep them from burning.

Is sourdough bread good for French toast?

Sourdough bread is good for making French toast because it’s strong in texture and can hold up to the custard.

Yet, this bread is not for everyone. It has a distinctive flavor that only bread lovers would like. If you’re one of the fans of sourdough bread, you will love sourdough French toast.

Can you make French toast without using milk?

If you are Lactose intolerant or in a special diet , you may skip the milk in making your French toast.

But don’t worry. You can make this a decadent dish without a drop of milk or cream. Just note that removing milk will make your French toast denser.

Alternatively, you can simply replace the milk with a dairy-free option. Soya, almond, and even coconut milk – all make good alternatives and can still result in really yummy French toast.

how to toast french bread

Can you use evaporated milk in place of milk for French toast?

Yes! Evaporated milk works well in making French toast. This type of milk even makes it richer, more decadent. For even richer French toast, you can use sweetened condensed milk. It will work best if you will have more sweet elements to your French toast recipe.

Take note that evaporated milk will add a lot more calories to your French toast. You may have to save this as a special dessert.

Can I make French toast and freeze it?

If you want to make a batch of French toast in advance, you can. Cook your batch of French toast and place them in the freezer to eat later.

Make sure to cook your French toast first before you freeze them. Just don’t leave it on the counter for more than two hours or so.

Wrap the French toast in a Ziploc freezer bag to prevent freezer burn. Most people find frozen French toast has a better taste than one that has been stored in the fridge.

You can store French toast in the freezer for one to two months. Longer than this would affect the texture and flavor.

Can you freeze French toast batter?

Yes, you can, but there’s really no need to because making a batter for French toast is really quick. If you have excess batter, you can freeze it. Make sure you place the batter in an airtight food container.

These are all important pointers if you want to make either French toast or double-dipped French toast. If you haven’t tried double dipped French toast before, perhaps it’s about time to try this recipe for it.

Steps on how to make the french Toast

1  – Gather the ingredients for custard mixture. In a separate bowl (like a pie plate or a shallow dish), mix the eggs, heavy cream. Add the cinnamon, vanilla extract and a pinch of salt. Mix well using a fork or a hand beater.

how to make bread stale for french toast

2  – Cut the bread into thick slices (but skip this process if you’re using the Texas bread like I did in this recipe) and place in the custard mixture. Soak well on both sides for about 1 minute, allowing the egg mixture to absorb the bread. 

Double French toast

3  – Place 2 cups of cornflakes in a resealable ziplock and crush the flakes with rolling pin until coarse meals form. Transfer to a pie plate or a bowl and add the sugar & cinnamon. (You can skip adding sugar if you’re using sugar-coated cornflakes).

French toast with white bread

4  – After that, place the soaked white bread in the cornflakes mixture bowl and coat well on both sides. Now, you can start heating the skillet or the griddle. Spray some oil and place a pat of butter.

5  – Once the butter starts sizzling, you can put the bread and allow to cook for a few minutes on each side until golden brown. After all the bread slices have been browned in the griddle or skillet, transfer them to a cookie sheet for the next step. 

6  – Place in the oven and bake to a 350F (or 150C) for about 5-6 minutes. We do this extra step to make sure that we cooked any egg that didn’t brown on the sides and to crisp up the topping as well.

Double Dipped French Toast

Double Dipped French Toast Recipes

Rate this recipe
1 ratings
Recipe by: Calleigh | TheForkBite.com
Category: 15 Minutes Meal, Sweets
Cuisine: American

Hot off the griddle and bursting with cinnamon flavor, here's a foolproof way to get this crunchy, double dipped French Toast.

Double Dipped French Toast

Ingredients

15 minutes
304.86 kcal
  1. 4 slices of thick bread (I used Texas bread here) but you can use Brioche or Challah
    Custard Mix:
  1. 4 eggs
  2. 3 tbsp heavy cream
  3. 2 tsp vanilla extract
  4. pinch of salt
    Coating:
  1. 2 cups of cornflakes (crushed into a coarse meal)
  2. 1 tsp cinnamon
  3. 1 tsp sugar (optional, skip if you're using sugar-coated flakes)
    Garnish:
  1. powdered sugar
  2. 1 cup mixed berries (raspberries, blackberries, strawberries)

Instructions

Prep
5 minutes
Cook
10 minutes
Ready in
15 minutes
    For Custard Mixture:
  1. In a shallow bowl or a pie plate, mix together eggs, heavy cream, cinnamon, vanilla & a pinch of salt.
    Prepare the Coating:
  1. Place cornflakes in a resealable ziplock and crush the flakes with rolling pin until coarse meals form. Transfer to a pie plate or a bowl and add the sugar & cinnamon.
    Soaking the French Bread:
  1. Cut bread into thick slices and place in the custard mixture and soak well on both sides, allowing the egg mixture to absorb the bread.
  2. After that, place the soaked bread in the cornflakes mixture bowl and coat well on both sides.
    Preparing the French Toast:
  1. Heat the griddle or the skillet, lightly spray some oil before placing a pat of butter. Once it's sizzling, you can the bread and allow to cook for a few minutes on each side until golden brown.
  2. Once all the bread slices have been browned in the griddle or skillet, transfer them to a cookie sheet and place in the oven and bake to a 350F (or 150C) for about 5-6 minutes to cook any egg that didn't brown on sides and to crisp up the topping.
    Serving the French Bread:
  1. Remove the bread slices from cookie sheet, dust with powdered sugar. Cut in diagonal and arrange in a serving plate and garnish with fresh berries or fruits.

Notes

1.) You can use sugar-coated cornflakes or cinnamon flavor cornflakes.

2.) I used the Texas bread here but you can use Brioche or Challah bread which is ideal for French toast.

Nutrition Facts

Double Dipped French Toast Recipes

Serves

Amount Per Serving
Calories 304.86 kcal
% Daily Value*
Total Fat 10.84 g 16.7%
Saturated Fat 4.6 g 23%
Trans Fat 0.02 g
Cholesterol 195.77 mg 65.3%
Sodium 350.78 mg 14.6%
Total Carbohydrate 40.5 g 13.5%
Dietary Fiber 2.62 g 10.5%
Sugars 9.28 g
Protein 10.78 g
Vitamin A 23.34 % Vitamin C 7.36 %
Calcium 7.83 % Iron 34.33 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Fork Bite

https://www.theforkbite.com/double-dipped-french-toast-recipes/

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Onigiri (Rice Ball) with Spicy Tuna / Salmon Recipe

Onigiri Ideas

These cute Onigiri or Japanese rice balls are the combination of savory fillings which make an ideal snack to carry with you and even delicious lunches on the go.

I here have a simple recipe to use for making onigiri that anyone can try at home. It’s flavored with some amazing Japanese flavorings and comes with a nori wrapping. It makes an ideal snack to carry with you and even delicious lunches.

Cute Onigiri
Salmon Onigiri - so filling and flavorful

What is Onigiri?

Onigiri (おにぎり) is also known as o-musubi. It is most commonly a triangle-shaped rice snack quite similar to sushi, which is a combination of rice, seaweed, and seasoning. The difference between the two is that onigiri is so much easier to make.

The Japanese prefer making omusubi in the morning to wrap and carry to work, school as a snack and even a quick lunch. Not only is the omusubi portable with a delicious filling, but it’s also the ultimate comfort food.

This is why these Japanese rice balls are quite popular on their own, as cute and delicious appetizer and in a bento box.

Onigiri

How to make onigiri?

The main reason I love o-musubi so much is that it’s easily customized with your flavor combinations. It’s also easy to make by mixing some cooked rice with furikake or Japanese seasoning.

You then mold it to form a triangle and wrap the final product in some decorative nori seaweed. You can now eat your origini!

You can use as many types of fillings in it as you like. The most popular are salted salmon, pitted umeboshi, a mixture of mayo, tuna and wasabi and stewed Kombu. It’s up to you to use your imagination because practically everything complementing rice goes well inside the onigiri.

Omusubi also comes in various shapes and forms. While the triangular ones are the most popular, cylindrical and circular rice balls are also quite popular. You can also make them by mixing the ingredients into the rice before molding it.

I call this mixed-rice onigiri which I either wrap entirely in nori or just place a nori strip around it to prevent sticky fingers.

tuna mayo onigiri
Salmon or Tuna Mayo Onigiri

How to mold onigiri

While you can easily make onigiri by hand, its mold proves helpful, especially on busy mornings. Not only can you make omusubis much faster, but they are also more uniform in shape. I use two molds. A larger one for stuffed versions, and a smaller one for plain and mixed-rice variants.

This is an easy omusubi recipe you can make at home using cooked rice and some of your favorite seasoning.

1  Start by popping the rice in a bowl, add 1/4 cup rice vinegar, 1 tbsp of sugar & 1 tsp salt. Sprinkle the Furikake rice seasoning and mix well. Set aside and let cool while you make the fillings. You don’t have to do this if you want to make omusubi with some secret, tasty filling.

2 Divide the rice into portions that fill each hand. They should preferably be the same size. 

3  Wet your hands with water and rub together with a pinch or two of salt. This prevents the rice from getting stuck to your palms.

fillings for onigiri

4  Now take one portion and make an indent if you plan to put something inside. Place the filling ingredients inside, gently cover the filling and then press lightly to form a ball.

5  Place each portion on your palm and start pressing and squeezing to make a triangle using mainly fingertips. Keep turning it as you do this to get an even shape.

6  Next place a nori slice at its bottom. Keep the rougher side facing the rice and double over upwards towards its middle. You have your first omusubi ready!

7  Repeat the same process with the other portions.  

Salmon Onigiri
How to Make Onigiri

Fillings for Onigiri

Onigiri were traditionally filled with delicious ingredients like roasted chicken mixed with mayonnaise, pickled plum, tuna or flavored Kombu seaweed. There’s another famous variant made using furikake or rice seasoning that’s mixed thoroughly with the rice.

I personally love gomashio or rather salted black sesame seeds. The sky’s the limit in choices. You can use the help of your creativity and taste buds to add something new and special to your homemade omusubi.

Japanese Rice Ball recipe
Spicy Tuna / Salmon Onigiri

Other fillings Variations:

  • scrambled eggs
  • pickled vegetables
  • pickles
  • guacamole
  • portobello mushrooms
  • umeboshi (pickled plums)
  • marinated tofu
  • tuna
  • mock crab
  • flaked salmon
  • caviar
  • hot dogs
  • meatballs
  • chicken nuggets
  • gingery chicken
  • diced cold cuts

Commonly Asked Questions:

What is the best rice to use for making onigiri or omusubi ?

1   I recommend using the stickier Koshihikari sushi rice because the shape holds better with it. You can also use medium or short-grained rice because they stick better than the long-grain varieties like jasmine rice.

How can I keep onigiri fresh overnight ?

2  It is better eating onigiri fresh. However, if you have to make them in advance, then I recommend wrapping it in a plastic wrap. 

You can alternatively put it in an airtight container and store it in the fridge.

This helps retain the rice’s moisture and prevents the outer surface from losing moisture. However if you will be eating it with some nori seaweed, then keep it separately and wrap it when you are about to eat it.

What can I do with dried out onigiri ?

3  Don’t worry if your onigiri dries out externally, but its inside is still good. You can ‘revive’ it as yaki-onigiri or grilled o-musubi.

Just fry them in a pan using a bit of sesame oil and baste with soy sauce. The outside gets crispy because of the heat while the inside remains tender, moist and delicious.

Yaki onigiri
Yaki Onigiri - crispy in the outside, tender & moist in the inside

Useful tips

1  Always make onigiri with warm rice because it sticks better when warm. It is also easier for you to form its original triangle variant.

2  You can add a touch of authenticity to it by adding a nori slice around its base. This makes it look both great, and taste delicious.

3  If you are planning to make onigiri or omusubi in advance, then I suggest storing the nori in separate container. Add it only when you plan to eat it immediately otherwise the nori will end up soggy.

Making onigiri

Substitutes or Variations

You can make use of leftovers or your favorite ingredients to make a simple filling. Good suggestions are canned tuna, pickled vegetables, and fried chicken.

You can also try something different from boring triangular onigiris. You can try squares, circles or even animal shapes. You can also use your creativity and by creating unique faces and patterns using thin nori strips.

Japanese rice ball

Onigiri (Rice Ball) with Spicy Salmon | Tuna Recipe

Rate this recipe
3 ratings
Recipe by: ttheforkb71
Category: appetizer, snacks
Cuisine: Japanese

These cute Onigiri or Japanese rice balls are the combination of savory fillings which make an ideal snack to carry with you and even delicious lunches on the go.

Japanese rice ball

Ingredients

45 minutes
6
  1. 3-4 cups cooked, sushi rice (see notes)
  2. 8 oz (about 1 cup) baked salmon or canned salmon, or canned tuna
  3. 2 tsp Kewpie mayonnaise
  4. 2 tsp Sriracha chili sauce or other hot sauce of your choice (depends on how spicy you like)
  5. 2 tbsp of Furikake (optional for rice seasoning, add more for garnish)
  6. 1 sheet of Nori

Instructions

Prep
35 minutes
Cook
10 minutes
Ready in
45 minutes
    For Sushi Rice:
  1. First, cook the rice according to its package's instruction. Once the rice is done, add 1/4 cup rice vinegar, 2 tbsp of sugar & 1 tsp salt. Sprinkle the Furikake rice seasoning and mix well. Set aside and let cool while you make the filling.
    For the Fillings:
  1. Prepare the salmon by brushing it with the Tare sauce (mix 1 tbsp dark soy sauce, Mirin, sake & 1 tsp of sugar) or you can simply season it with salt. Bake the salmon for 12 minutes or until cooked.
  2. Once the salmon is done, let it cool down a bit and put in a bowl and shred it. Add the mayonnaise and the sriracha. Mix gently. Taste and add salt if necessary.
    Wrapping Onigiri by Hands:
  1. Wet your hands to keep the sushi rice from sticking to them. Spread a palmful of warm sushi rice into one hand.
  2. Place the filling in the center. Fold up the rice around the filling and pack the rice tightly with both hands into a triangular shape.
    Wrapping Onigiri with Mold:
  1. Rinse your mold with water and fill halfway with sushi rice. With wet hands, make a little indent in the center. Add the fillings without overstuffing.
  2. Cover the filling with more sushi rice, but dont stuff it. Cover the rice mold with the lid and press down. If you can't press down all the way, you have used too much rice. If you press down too easily (there should be gentle pressure needed), you have put too little rice.
  3. Remove the lid, invert the mold, and press down on the “button” to release.
  4. Cut a seaweed in rectangular-shaped (size varies according to your likeness) and place over the rice to cover. The dampness from the rice should help hold the seaweed to the rice ball, but you can use a few grains of extra rice to seal it.
  5. Or you can coat the sides of onigiri with furikake rice seasoning.
  6. Serve and enjoy it immediately.

Notes

1.) I recommend using the stickier Koshihikari sushi rice because the shape holds better with it, but it's a bit expensive. You can also use medium or short-grained rice because they stick better than the long-grain varieties like jasmine rice.

https://www.theforkbite.com/onigiri-rice-ball-with-spicy-tuna-salmon-recipe/

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Taiwanese Popcorn Chicken | Yan Su Ji

Taiwanese Popcorn Chicken recipe

This homemade Taiwanese Popcorn Chicken or salt pepper chicken (鹽酥雞 Yan Su Ji) are so scrumptious and crackly bits all over. Bring the night market to your home when you missed it!

The one thing I love about Asian style street food is the variety of foods available. One of my favorites is Taiwanese popcorn chicken. You can tell by the name itself that it is chicken nuggets with a Taiwanese twist.

Taiwanese Popcorn chicken
Taiwanese popcorn chicken or salt pepper chicken (鹽酥雞) are crispy, delicious and addictive snacks

I don’t know how and why it’s called ‘Taiwanese popcorn chicken’ or ( 鹽酥雞 Yan Su Ji ). I imagine that it’s maybe because you end up popping quite a few into your mouth!

Yes, this is a crispy and juicy Asian version of fried chicken nuggets. It’s delicious to eat and is easy and affordable enough for you to make for everyone in the family.

Moreover, there’s a recently open joint near my home. I love its ambiance because it’s decorated like any other Asian night market store.

Besides, it offers a myriad of Asian style street food for you to order and enjoy.

Of the lot, I like the outlet selling Asian popcorn chicken. They have so much to offer on their menus like pork chops, vegetables, tasty chicken wings, chicken, fish and a lot more.

I always think of trying out something new but eventually end up ordering my favorite Asian popcorn chicken (or Yan Su Ji). Besides, it’s also a favorite of my little H.

There however is a little problem. Their portion is small, and it doesn’t even satisfy my fried chicken craving.

Popcorn Chicken Taiwanese
These bite sized popcorn chicken are crispy and flavorful

This is why I end up ordering more than one portion which unfortunately ends up rather expensive for me. This is why I thought that it was better to make some at home. And I’m really happy I did because it was amazing!

I have here a recipe for a xiao chi or rather a finger foods recipe that is popularly found in Taiwanese night markets. You could say that it’s popcorn chicken’s ‘cousin’ with a few changes.

These chicken popcorns are flavored with garlic, soy and quite a lot of Chinese Five Spice powder.

Origin of Asian popcorn chicken

Asian popcorn chicken has its origins from Taiwan, which is why you can find them in most Taiwanese roadside stalls and street food carts. It’s also popular in night markets and is available at regular restaurants and stores.

It’s left to you to decide if you want to add Thai basil leaves to it or not. I, love the taste of Thai basil leaves and always add it to my chicken. Besides, my fridge always has some Thai basil leaves.

And about eating it, you can eat the chicken on its own or dip it in some sweet chili sauce and eat. If you ask me, Taiwanese fried chicken and any other dish for that matter taste best with sweet chili sauce.

Just picture juicy, crispy and flavored popcorn chicken dipped in some sticky, sweetish and slightly spicy chili sauce. It’s indeed better than chicken nuggets which I guarantee everyone in your family will enjoy and love.

taiwanese popcorn chicken recipe
Coated with sweet Potato flour to get that crunchy feeling

Tips in Finding the Ingredients

Chinese popcorn chicken or Taiwanese popcorn chicken is generally made using boneless thigh meat because of its extra juice. You can also use boneless breast meat but it is comparatively not as juicy as thigh meat.

Some ingredients may be easily available if there are no Asian grocery shops nearby.

1   Sweet potato starch or yam starch or sweet potato flour may be the most difficult to find. It’s usually found in Asian and some Latin or Mexican grocery stores. If you do find one, first examine the powder’s color before using it. 

If it’s white and has the texture and feel of cornstarch, it’s probably the starch and that’s what you want in this recipe.

Try squeezing the bag because  if it’s squeaks, then it’s a starch. If the powder is yellowish or orangish in color, doesn’t squeak and has the same soft and puffy texture like all-purpose flour, then it’s probably not a sweet potato powder.

Note:  Don’t use this because it doesn’t fry crispy. Don’t worry if you don’t get sweet potato starch. You can use normal potato starch instead. However, I don’t suggest using cornstarch because it gets dense once fried.

2  The remaining ingredients like 5-spice, Thai basil, and the sweet rice wine mirin, is available in typical Asian and large grocery stores. While you may think of using black pepper instead of white pepper, white pepper is better.

It’s because it gives a sharp and slightly spicier note upon first touching your tongue. The spicy taste quickly reduces when compared to black pepper’s spicy notes.

Yan Su Ji ingredients

3  Black pepper’s spice lasts longer on your tongue due to its deep and husky heat. Of course, it is a good substitute but it may not give you the same taste of chicken you find on Taiwan streets.

4 Marinade the chicken with gluten-free tamari if you want gluten-free popcorn chicken. Use coconut aminos instead of soya sauce, and 1 tablespoon of white wine with 1 tsp. of coconut palm sugar or honey instead of the mirin (if you’re using) for a paleo option. Use cold-pressed coconut, unrefined avocado or olive oil for frying.

Yan Su Ji

Taiwanese Popcorn Chicken

Rate this recipe
2 ratings
Recipe by: Calleigh | TheForkBite.com
Category: appetizer, snacks
Cuisine: Taiwanese, Asian

This homemade Taiwanese Popcorn Chicken or salt pepper chicken (鹽酥雞 Yan Su Ji) are so scrumptious and crackly bits all over. Bring the night market to your home when you miss it!

Yan Su Ji

Ingredients

40 minutes
5
  1. 3 chicken breasts or chicken thigh fillets
    Marinade:
  1. 2 garlic cloves finely grated
  2. 2 tbsp finely grated ginger
  3. 2 tbsp soy sauce
  4. 1 tbsp Mirin (*see notes)
  5. 1 tbsp ShaoXing wine (or dry sherry) (*see notes)
  6. 1 tsp sweet potato starch (or Tapioca starch)
  7. 1/2 tsp 5-spice powder (* see notes)
  8. 1/2 tsp ground white pepper
  9. 1/4 teaspoon cayenne pepper
  10. 1/2 tbsp brown sugar
    Coating:
  1. 2 eggs + add 3 tbsp water
  2. 2 cups sweet potato starch
    Garnish:
  1. A handful of fresh Thai basil leaves
    Mixed Salt for Seasoning:
  1. 1 tbsp salt
  2. 1 tbsp 5 spice powder
  3. 1 tbsp white pepper
  4. a pinch of chilli powder

Instructions

Prep
30 minutes
Cook
10 minutes
Ready in
40 minutes
  1. Cut the chicken into 1-inch chunks and place in large bowl. Mix the marinade ingredients and add the mixture into the chicken, toss well. Set aside and refrigerate for 20 minutes or overnight.
  2. When ready to cook, place the eggs in a bowl, add 3 tbsp of water and whisk with fork. Place the sweet potato starch in a separate bowl.
  3. Using chopstick (or a tong), dip the chicken first into the egg mixture, then toss in the sweet potato starch and coat evenly. Shake off excess starch.
  4. Heat the oil in the wok, when oil reached 150 degree C, scatter the basil leaves and stir for about 20 seconds until the basil leaves turn translucent and crisp. Remove from the wok and drain. Set aside.
  5. Increase the heat of oil to 170 C and fry the coated chicken in batches for about 2-3 minutes (do not overcrowd the wok) or until golden brown. Regularly skimming any floating flour bits from the oil.
  6. Place the cooked chicken in a wire rack lined with paper towel to drain the oil.
  7. While the cooked chicken are still hot, sprinkle or season with a good pinch of Spiced Mixed Salt. Serve immediately and garnish with fried basil leaves.

Notes

1.) 5-spice powder (五香粉) is an ingredient commonly used in Chinese and Taiwanese cuisine and encompasses all five flavors: sweet, sour, bitter, salty, and umami. You can find this at your neighborhood Asian market.
2.) Mirin (味醂 or みりん) [miɾiɴ] is a Japanese sweet rice wine that lends mild acidity to a dish. It is similar to sake, but is lower in sugar and alcohol, and provides a nice contrast when used with saltier sauces, like soy or Tamari. Available in any Asian stores.
3.) ShaoXing wine is known as a traditional Chinese cooking wine made from fermented rice. It tastes much like dry sherry, which can be used as a substitute. Available at any Asian markets as well.

https://www.theforkbite.com/taiwanese-popcorn-chicken/

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Japanese Potato Croquettes | Korokke

Croquette recipe Japanese

Every homemaker hates wasting food and tries to recycle their leftover food. This often leads to trying out intriguing recipes, including me. This is why I thought of sharing this recipe for Japanese croquettes that can be made using any leftover mashed potatoes.

Japanese Croquette recipe
Japanese korokke - one of the favorite snacks

Of course, you can always make it with fresh potatoes, but I’m just suggesting a way to use leftover mashed potatoes. Even potato lovers tend to detest eating mashed potatoes the next day. However, this wonderful Japanese dish, the korokke or Karokke, gives you a solution.

To make things better, the recipe is very basic and easy to make. It’s also very tasty, and pretty versatile. This is because while the basic recipe uses ground meat, you can add other ingredients like shredded carrots, hard-boiled eggs or anything else that you like.

Other Asian Recipes:

What is korokke?

In basic language, a korokke or karokke (コロッケ, potato, and ground meat croquette) is a Japanese version of the famous French croquette. It’s a potato and ground meat dish fried to a perfect golden brown.

It has a crunchy outer layer with a slightly sweet inner filling. It’s a very popular home-cooked Japanese dish which tastes delicious on its own. However, it also goes well with tonkatsu or Katsu sauce, a slightly sweet Japanese sauce or sweet Worcestershire sauce.

The korokke is a prime example of Yoshoku cuisine comprising of dishes adopted from other countries. It was started after the Meiji Restoration, and all of these dishes have a unique Japanese twist.

Croquette Recipe Japanese
Japanese street food that can be made easily at home

How croquette became korokke

The word croquette means ‘to crunch’ which aptly describes this dish, which is crunchy enough. The question is how this delicious creamy deep-fried French dish ended up a popular Japanese street food!

The name stems from the French dish croquette. The word croquette is converted to something similar to, and easier for the Japanese to pronounce. The word is even written in katakana instead of the usual Japanese kanji characters.

Katakana is a set of phonetic characters used by the Japanese for expressing sounds and foreign words. This is why you find the two words ‘croquette’ and ‘korokke’ sounding so similar.

Difference between the French croquette and traditional korroke

Japanese Potato Croquettes
these crunchy croquettes are like an all-in-one-meal!

French croquettes are made using a béchamel sauce while traditional korokkes are made of potato and some ground meat and onions. The blend is then flavored by adding some typical Japanese seasonings like mirin, soy sauce, and sake.

Korokkes also have a coating of panko breadcrumbs. Panko is a light and flaky form of Japanese breadcrumbs is used because they are much coarser than the usual breadcrumbs.

Besides, they do not soak up oil while frying, so you get light, crunchy and crispy korokkes when it’s deep-fried.

I have a useful secret to share with you, for keeping these croquettes crispy and crunchy for a longer time.

All you have to do is to leave the fried mini croquettes on a wire rack. This lets air circulate it to not only help it cool down but to also prevent hot steam from moistening its crispy crust.

Korokke variations

As mentioned earlier, korokke were traditionally made by blending mashed potatoes with ground meat or a hamburger, and fried onions.

However, nowadays there are quite a few variations possible where you can use vegetables and seafood like crab instead of meat, and béchamel sauce or pumpkin instead of potato.

Japanese Potato Croquette
combines potatoes with meat to make a filling meal that isn’t very meat heavy.

It’s not only the ingredients of korokkes that varies. There are even variations in its shape. Instead of making korokkes in the traditional flat, oval shape; you can also try making a log, ball or flat and round shaped versions.

You can probably find some great pre-packaged korokke from the shelves of your local Asian supermarket or large grocery stores.

But it can never beat the taste of piping hot korokke taken straight out of the fryer, and eaten with some tonkatsu sauce! Then again, you can always make your own, and make use of any leftover mashed potatoes you have.

Korokke recipe
Korokke recipe made from scratch

People living in Japan don’t even have to go through the hassle of making korokkes. There are so many shops selling korokkes at affordable prices. It was the butchers who originally sold korokkes.

They made it from scratch, with some secret seasoning. They then deep fry it with a coating of panko breadcrumbs in front of you to give you sizzling hot, delicious korokke.

If you ask me, korokkes taste best eaten straight from the frying pot, while taking a walk. I’d say that it tastes just like McDonald’s hash brown. You don’t even need any messy sauce while eating it like this because the patties are simply out-of-this-world!

It’s slightly sweet inside that made me try so many recipes to finally come up with korokke tasting just like the ones you get from Japanese butchers. This final recipe I’ve come up with comes pretty close to it!

Korokke recipe
This Korokke recipe is fried perfectly crisp and so tasty!

Korokke recipe

Japanese Potato Croquette Recipe | Korokke

Rate this recipe
2 ratings
Recipe by: Calleigh | TheForkBite.com
Category: appetizer, snacks
Cuisine: Japanese

Crunchy in the outside, fluffy and a little bit sweet inside. Korokke (コロッケ, potato and ground meat croquette) is one of the very popular Japanese street food, you can pair it with tonkatsu sauce.

Korokke recipe

Ingredients

40 minutes
20
  1. 1 lb ground beef
  2. 1 - 2 small fresh Thai red chilies
  3. 5 cloves of garlic (minced)
    Beef Seasoning Sauce:
  1. 2 tbsp hoisin sauce
  2. 1 tbsp light soy sauce
  3. 1 tbsp dark soy sauce
  4. 1 tsp Gochujang (Korean hot pepper paste fermented) or Sambal - this is *optional but taste better
  5. 5-6 tbsp chicken stock (or water)
  6. 1 tsp brown sugar
  7. A handful of basil leaves (*optional)
    Potatoes:
  1. 6 large potatoes (peeled and cut in chunks)
  2. 2 tbsp Mayonnaise

Instructions

Prep
10 minutes
Cook
30 minutes
Ready in
40 minutes
  1. Cook the potatoes in plenty of salted boiling water for 10-12 minutes or until tender. Drain and place the potatoes back into the warm pot and place it back over the heat for about a minute. This allows the potatoes to dry out a little. Remove from heat and mash with a potato masher or fork.
  2. While the potatoes are cooking, heat the vegetable oil in pan over high heat. Add 1 tablespoon of oil to the pan and then add the garlic and the chilies. Season with a pinch of salt.
  3. Add the beef and cook, breaking the beef up for 2-3 minutes or until the beef is almost cooked. Stir through the seasoning sauce. Allow the beef to simmer for another 1 minute or until the sauce has mostly evaporated.
  4. This is optional - but really make the beef smells and tastes so good. You can add a handful of basil leaves. Stir to mix them in and turn the heat off.
  5. Let it cool a bit and take off the basil leaves and Thai chilies or garlic.
  6. Transfer the beef to the potato. Add the mayonnaise and mix well. Now, you can place the mixture to a large tray and spread out into a rough rectangle about 1.5 inches thick. Use a spatula to divide the rectangle into equal portions and allow to cool completely.
  7. I used a circular molder for these croquettes / korokke since I like to see them in equal sizes.
  8. Heat a (1/2 inch) depth of oil into a large non-stick frying pan over medium-high heat. Cook the korokke for 4 minutes each side or until golden.
  9. Drain on a wire rack or on kitchen paper. Serve the croquettes with the tonkatsu sauce and cabbage, tomato or a salad.

Notes

1.) Panko is a type of large, flaky breadcrumb that becomes super crispy when fried and is available at most major supermarkets or any Asian grocer.
2.) Tonkatsu sauce is a Japanese-style barbecue sauce and is available in some major supermarkets or an Asian grocer. Alternatively, substitute your favourite barbecue sauce.

https://www.theforkbite.com/japanese-potato-croquettes-korokke/

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Keto Caramel Sauce

Keto Caramel sauce

Do you have a sweet tooth and can’t stop thinking about keto caramel sauce but you’re on a strict keto diet?

Don’t fret. You don’t need to feel guilty about satisfying that sweet craving of yours because I discovered a sweet recipe that’s creamy, thick, and absolutely sugar-free.

You can just store this sweet delight and top any preferred dessert with it.

Keto Caramel
Keto Caramel

Say goodbye to sugar because I found a healthy replacement for it. I discovered a sugar replacement during the early years of my low-carb keto journey. Brown sugar can be hard to find sometimes.

In cooking, baking, and making sauces like Keto Brown Butter Salted Caramel, brown sugar makes a world of difference. It adds depth of flavor that cannot be replaced at all.

Instagram presented me with a keto-friendly alternative to brown sugar—Sukrin Gold. When I received my first pack of Sukrin Gold, I just kept on using it in several low-carb and keto dessert recipes. 

How does Sukrin Gold compare to regular brown sugar?

Brown sugar tastes like deep earthy caramel. Sukrin Gold tastes the same way. This tasty brown sugar substitute is healthier because it is keto-friendly and low in carbohydrates.

It doesn’t affect your blood glucose at all. When a recipe needs brown sugar, I just simply substitute it with Sukrin Gold without altering the measurements.

Low Carb Substitutes for Brown Sugar

  • Sukrin Gold Brown
  • Sugar Alternative
  • Truvia Brown Sugar Blend
  • Brown Sugar Substitute with Maple Extract
  • Brown Erythritol
brown sugar caramel
brown sugar caramel

What is this ?

The mere sound of this recipe’s name makes my mouth water. This is one of my all-time favorites because it’s extremely simple to make with only five ingredients. I added heavy cream, vanilla extract, pink sea salt, and, of course, Sukrin Gold.

This recipe definitely deserves Sukrin Gold. I have already made this brown sugar substitute an essential part of the dessert recipes I love, and it will be part of even more of them in the future.

It’s even delicious enough to have its own updated recipe postings. Sometimes, I make a batch of this sauce just to have some in the fridge on standby.

You can just slather some on a piece of pure dark chocolate with a small sprinkling of sea salt.

If you have low-carb vanilla ice cream on hand, drizzle this guilt-free, luscious sauce over it or just go ahead and lick it from your spoon.

Honestly, I think there is no other better low-carb, keto-friendly caramel sauce than this one.

When I first wrote this article, I mentioned that if there was any other way to enhance this recipe, I would look for it and find it. This time I believe I finally did.

How do I Store this?

I keep the sauce in a glass jar and store it in the fridge. Glass jars are microwavable. They also keep food fresh a lot longer.

Keto Caramel Sauce turned into a solid?

Remember that this recipe is made with a brown sugar substitute. It’s expected to turn into a solid the following day.

If you need to use it and make it pourable, heat the sauce in its glass container in the microwave for about 15 to 20 seconds.

This sweet, delectable sauce can change your life. There is nothing like a jar of keto caramel sauce to look forward to at the end of a hectic, stressful day!

Keto Caramel

Keto Caramel Sauce

Rate this recipe
1 ratings
Recipe by: Calleigh | TheForkBite.com
Category: Appetizer
Cuisine: American

Forget sugar, try this thick and creamy Sugar-Free Caramel sauce! This is the easiest and best homemade sugar-free low carb caramel sauce that can easily be topped over any dessert of choice.

Keto Caramel

Ingredients

25 minutes
6
204.61 kcal
  1. 1/3 cup Unsalted Butter
  2. 4 tbsp Keto Brown Sugar Replacement
  3. 2/3 cup Heavy Cream
  4. 1/2 tsp Himalayan Pink Sea Salt

Instructions

Prep
5 minutes
Cook
20 minutes
Ready in
25 minutes
  1. Heat a sauce-pan to medium-low heat
  2. Add the butter and brown it (around 5-8 minutes for it to turn from golden to Amber)
  3. Turn off the heat and pour the mixture into a container covered with a cheesecloth (for sieving). Doing this process will separate some of the black particles from butter.
  4. Put the sieved butter mixture back in a saucepan. Turn on the stove in low heat.
  5. And add the brown sugar replacement, heavy cream, and pink sea salt to the browned butter and whisk to incorporate.
  6. Cook the mixture until it coats the back of a metal spoon (~8 minutes). Whisk occasionally.
  7. Turn off the heat. Store in a glass container.

Nutrition Facts

Keto Caramel Sauce

Serves

Amount Per Serving
Calories 204.61 kcal
% Daily Value*
Total Fat 20.01 g 30.8%
Saturated Fat 12.57 g 62.9%
Trans Fat 0.41 g
Cholesterol 63.34 mg 21.1%
Sodium 104.87 mg 4.4%
Total Carbohydrate 6.67 g 2.2%
Dietary Fiber 0
Sugars 6.61 g
Protein 0.66 g
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Fork Bite

https://www.theforkbite.com/keto-caramel-sauce/

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