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.


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


45 minutes
  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


35 minutes
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.


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.


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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


40 minutes
  1. 3 chicken breasts or chicken thigh fillets
  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
  1. 2 eggs + add 3 tbsp water
  2. 2 cups sweet potato starch
  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


30 minutes
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.


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.


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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


40 minutes
  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)
  1. 6 large potatoes (peeled and cut in chunks)
  2. 2 tbsp Mayonnaise


10 minutes
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.


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.


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Vietnamese Shaking Beef (Bo Luc Lac)

Bo Luc Lac

Also known as “shaking beef”, Bo Luc Lac is a Vietnamese steak salad served over a fresh bed of greens and tomatoes. Pickled onions rest on top of the steak and a lime dipping sauce is served on the side.


Super Easy Bo Luc Lac Recipe
Bu Loc Lac Recipe

We visited Asia last month and found this low carb menu I could use personally. My dietitian recommended it to improve my health. Combining much-needed leisure time and clean eating was a start at getting ahead with my health. 

As I walked the streets of Vietnam (known for its fresh vegetables and healthy dishes), I wandered into a small family-owned restaurant that seemed to have already made its mark in that part of the Hanoi.

Shaking beef / Bo Luc Lac
Shaking Beef ( Bo Luc Lac)

As I looked at the menu, a picture of a steak salad caught my attention. It looked healthy and well balanced. I told myself that the carbs in this salad would mostly come from the dressing or some rice. So, I ordered it. How can you go wrong with some meat and an entire plate of vegetables?

From what the restaurant owner told me; the dish is called “shaking beef” because the cook tosses the beef in the extremely hot wok as it sears. I love beef and if I were going to change my diet, this would be one of the dishes I would include in my daily menu. 

Bo Luc Lac
My Version of Bo Luc Lac

When the Bo Luc Lac arrived, its smell wafted around me. The dish made my mouth water even before I took my first bite. When I did, my taste buds danced.

Sour, sweet, salty, —all these tastes combined inside my mouth. They were all balanced. The greens were made up of watercress and thick soy sauce was used as dictated by tradition.

I planned to make a few substitutions to the Bo Luc Lac I ate back then. I changed it a bit to make sure I can get the ingredients when I get back.

My Version of Bo Luc Lac

When I returned home, I went straight to the Asian grocery store to gather my ingredients. I like the contrast, acidity, and color the bell peppers give the dish but do feel free to use tomatoes. I prefer my vegetables undercooked or raw for clean eating purposes. Yet, if you want them a bit softer, you can cook them separately first.

Bo lu
Bo Luc Lac Beef Marinade

I always choose ribeye. You can use any cut of steak for this salad. Tenderloin is the most tender and most expensive, while striploin is a bit chewy and the least expensive cut. Make sure you slice the pieces against the grain to help ensure the meat’s tenderness.

Once you have seared the beef slices, rescue them from the hot pan and set them aside to rest. The resting period also ensures the juiciness of each piece. You can slice the beef into big or small pieces, depending on your preference. 

I want my Bo Luc Lac to have low sodium soy sauce. I also added in cucumbers, carrots, and cabbage. Instead of white rice, I have a small bowl of brown rice with my Bo Luc Lac. Try my version of this dish with the Bo Luc Lac dipping sauce and surely, you would be hooked without the nagging guilt.

This bed of lettuce and carrots is a great contrast to the beef. Drizzling the greens in a light vinaigrette and top it with beef, the veggies wilt slightly and the beef juices and vinaigrette blend together into a tangy sauce that’s perfect over brown/white rice.

Bo Luc Lac

Shaking Beef (Bo Luc Lac)

Rate this recipe

2 ratings

Recipe by: Calleigh | TheForkBite.com

This Vietnamese Shaking Beef or Bo Luc Lac is super easy to make with a tender, flavorful taste of beef seared in a hot wok. Drizzling the greens in a light vinaigrette and top it with beef, the veggies wilt slightly and the beef juices and vinaigrette blend together into a tangy sauce that’s perfect over brown/white rice.

Bo Luc Lac


35 minutes
386.61 kcal

  1. 1 lb Beef Rib Eye (or Sirloin) cut into 3/4″ cubes
    For Beef Marinade:

  1. 2 tbsp oyster sauce

  2. 2 tbsp minced garlic

  3. 1 tbsp sugar

  4. 1 tbsp sesame oil

  5. 1 tbsp fish sauce

  6. 1 tsp dark soy sauce
    Vinaigrette or Dipping Sauce:

  1. Juice of 1 lime

  2. 1 tsp sugar

  3. 1 tbsp rice vinegar

  4. pinch of salt

  5. 1/2 tsp black pepper

  1. 2 cups shredded cabbage

  2. 1/4 cup julienned carrots

  3. 1 tomato thinly sliced (optional)

  4. 1 medium-sized bell peppers (sliced)

  5. 1 med-sized onion (thinly sliced)

  6. 2 tbsp oil


30 minutes

5 minutes

Ready in
35 minutes

  1. Prepare the beef marinade. Marinate the beef for at least 30 minutes.

  2. Prepare the Vinaigrette.

  3. Slice the onions thinly and use half of it for pickled onions. Just add 3 tbsp of vinaigrette. Put in the fridge for 15 minutes.

  4. Heat up 2 tbsp of oil in a wok and once the oil begins to smoke, add half of the beef and spread them out in one layer. Allow the beef to sear for at least 1 minute before “shaking” to sear the opposite side. Cook in batches, if necessary.

  5. While searing the beef, check the side of the beef not to get burned (the marinade has sugar added, so make sure the beef won’t easily get burned.) Continue to shake the beef for a minute or until the color turns a nice brown or medium rare. Set aside.

  6. Clean the wok and add some oil until it gets smoky, add the remaining part of the beef. Do the same process until the beef turns brown.

  7. Add the remaining half onions and the bell peppers and continue to shake until the vegetables (bell peppers + onions) are half cooked.

  8. Transfer the beef into a bed of shredded cabbage or (whatever greens you like). Drizzle with 3 tbsp vinaigrette (this is optional). Top with pickled red onion (optional).

  9. Or you can use the vinaigrette as a dipping sauce as I did. Serve immediately with white or brown rice or salad.

Nutrition Facts

Shaking Beef (Bo Luc Lac)


Amount Per Serving
Calories 386.61 kcal
% Daily Value*
Total Fat
26.29 g
Saturated Fat
10.45 g
Trans Fat
1.41 g
77.11 mg
743.99 mg
Total Carbohydrate
16.29 g
Dietary Fiber
2.93 g
8.75 g
22.89 g
Vitamin A

Vitamin C



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


Chow Mei Fun – Singapore Mei Fun

Chow Mei Fun

Singapore Mei Fun is one of our favorite fast meals that doesn’t heat up the kitchen. Made with thin rice noodles, with a touch of curry, crisp fresh vegetables, and savory in flavors, there’s a lot to love about it.

And since having take-outs get a bit pricey, I’ve gotten into a habit of making it at home instead.

Singapore Chow Mei Fun
Singapore Chow Mei Fun

The fact is, ordering Chinese take outs is no longer appealing as I get pretty good re-creating them at home. Let’s face it, food always tastes good fresh out of the wok.. right?

What is Made of?

Chow Mei Fun “星州炒米粉” is thin rice noodles or rice vermicelli made from grounded rice and water. A popular Chinese dish, it is basically stir-fried rice noodles seasoned with curry powder, rice wine, oyster sauce, honey and lots of fun toppings.

This dish is usually served in tea restaurants or stalls in southern China and Hong Kong. For the toppings, you can add your favorite meat, shrimp, eggs or Chinese dried sausage  I love to add vegetables as well, like snow peas, carrots and, cabbage, however, it all depends on you.

Singapore Mei Fun

How About the Noodles?

You can use the skinny rice stick noodles available in Asian markets. Mei Fun is how you can call these noodles in Chinese, it’s also called rice stick noodles or vermicelli noodles or “bihon” (in Filipino version).

These Mei Fun noodles look skinny similar to the angel hair pasta when it comes to thickness. Make sure to find the good ones as they easily break and become disjointed or choppy.

Singapore Chow Mei Fun
Super Easy Singapore Chow Mei Fun

Useful Tips in Singapore Chow Mei Fun

Curry Powder Use the good quality curry powder to make this dish special. One of my favorites is the Indian Curry Powder.

Soaking The Noodles Before cooking, soak noodles in hot water (not warm water) for around 5-10 minutes, this process helps to soften the noodles and will cook faster. Test the noodles after 5 minutes of soaking if they look pliable but still not soft all the way. If not, soak for another 2-3 minutes and until they’re done.

Cooking in Small Portion Don’t overload your wok or skillet when cooking this Chow Mei Fun. It’s going to get messy and tough to manage when stir frying.

Make the Noodles Moist When the noodles are cooked longer at lower heat, you’ll get a bit dried out noodles as the result. To fix this, sprinkle 1 or 2 tbsp chicken stock (or water) to keep the noodles moist.

Chow Mei Fun

Chow Mei Fun – Singapore Mei Fun

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Recipe by: Calleigh | TheForkBite.com
Category: entree
Cuisine: Asian

This Chow Mei Fun is super easy to make at home. Now, you can skip the take out as this will take you less than 30 minutes to cook. So fire up the wok and make an eat-in feast at home instead of delivery.

Chow Mei Fun


25 minutes
250.49 kcal
  1. 1 lb medium shrimp peeled and deveined
  2. 1 1/4 ounce package rice noodles
  3. 1 tablespoon olive oil
  4. 1 cup of diced pork (or Char Siu )
  5. 2 tablespoons curry powder
  6. 2 cloves garlic
    For Vegetables:
  1. 1 medium carrot (julienned)
  2. 3 scallions white and green parts cut into 1 inch pieces
  3. 1/2 red onion sliced thinly
  4. 1 red bell pepper julienned
  5. 3 cups shredded cabbage
    For the Sauce:
  1. 2 tablespoons rice vinegar
  2. 2 tablespoons honey
  3. 2 tbsp oyster sauce
  4. 1 tbsp light soy sauce
  5. 2 tbsp water
  6. 1/2 tablespoon sesame oil


10 minutes
15 minutes
Ready in
25 minutes
  1. Rinse the shrimp and pat dry. Set aside.
  2. Place the noodles in a large bowl and fill with hot water. Allow to sit for 15-10 minutes. At the end of that time, drain, rinse in cold, tap water, drain and set aside.
  3. Chop the garlic finely and the spring onions into (2") lengths.
  4. Julienne the carrots, bell pepper and slice thinly the cabbage.
  5. Quickly whisk all the sauce ingredients into a small bowl and set aside.
  6. In a large stir-fry pan or wok, heat up 1 tsp of oil. Turn the heat to medium-high and add the pork. Cook and set aside.
  7. Clean the wok and heat a bit of oil, add the shrimp to the pan and stir-fry for about 20 seconds.
  8. Add the garlic and spring onions and fry for 10 seconds, then add the rest of the vegetables. Stir-fry for an additional 45 seconds. Sprinkle the curry powder over the mixture and toss thoroughly.
  9. Drain the rice noodles and cut into manageable pieces. Add the noodles to the stir-fry the pan quickly.
  10. Add the sauce mixture to the pan and stir into the noodles scraping the bottom of the pan to avoid sticking.
  11. Tip in the cooked shrimp and pork into the mixture. Give it a quick toss (Don't cook for than 2 minutes).
  12. Turn the heat off, drizzle a little sesame oil all over and serve immediately.


Make sure you prepare everything at hand (especially the sauce), the actual cooking is done quickly.

Nutrition Facts

Chow Mei Fun – Singapore Mei Fun


Amount Per Serving
Calories 250.49 kcal
% Daily Value*
Total Fat 8.97 g 13.8%
Saturated Fat 2.07 g 10.4%
Trans Fat 0.02 g
Cholesterol 131.32 mg 43.8%
Sodium 933.11 mg 38.9%
Total Carbohydrate 22.65 g 7.6%
Dietary Fiber 3.86 g 15.4%
Sugars 10.65 g
Protein 20.03 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.


Worth your Posts

Stir Fry Green Beans with Bacon

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I am in love with this Stir Fry Green Beans because of the way the ingredients and spices melding together resulting to awesome flavors and the textures. These crunchy green beans are loaded with savory, sweet and a bit spicy kick that makes this Stir Fry a tasty side dish and so great when eaten with lots of rice.


The fragrant aroma will tantalize the family and the taste will have them asking for seconds! Side dishes complete a meal. This Cantonese classic is made with thin Chinese green beans that deliver a satisfying crunch when bit into.

Fairly fresh beans make this recipe taste even better! Ask your local grocer and specialty market when the beans are available to buy. You may also find them at a Farmers Market. They are often available in bundles with a length of 12 to 30 inches long.

Don’t worry, there’s no need to rush out and get a super-sized skillet! The nickname of Chinese long beans was earned for their length – some varieties exceed a yard in length.

Stir Fry Green Beans

Check out my other recipes :

ShuMai Recipe
Kung Pao Chicken
Pad Thai Recipe
Pork Spare Ribs
Thai Basil Chicken

The beans are usually harvested before they mature. Choose young beans that:

Are flexible.
Don’t look dry.
Have no black spots.

Although part of recent popular cuisine in the West Indies, Mediterranean area, and United States, these flavorful bean pods have been an important food source in part of Africa and the Orient for thousands of years. Part of its popularity is earned because it holds up to hot chilies and spices while delivering hearty bites and a chewy texture.

Also known as Chinese snake beans, the blue to violet flowers produce pencil thin pods between two to four weeks after flowering. Some of the pods are left on the vine to mature and dry for next year’s seeds.


Keep track of harvest time for Chinese long beans in your area. Young beans are typically available in July. This low-calorie veggie has a good supply of fiber, minerals, and vitamins. It’s a good feeling to know you are serving a delicious, healthy side dish to your family, friends, and yourself!

Stir Fry Green Beans

Stir Fry Green Beans

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Recipe by: Calleigh | TheForkBite.com
Category: Appetizer
Cuisine: Chinese, Asian

This Stir Fry Green Beans are so easy to make and so addictively yum. Loaded with chilies, crispy bacon, and garlic which is a great takeout fakeout.

Stir Fry Green Beans


  1. 1 lb green beans
  2. 3 slices of bacon ( or your choice of meat - try this Char Siu recipe ) cut into bite size.
  3. Char-Siu-
  4. 1/4 cup Chicken stock
    Sauce ingredients:
  1. 2 tbsp Toban Jiang (Chili Bean Sauce)
  2. 2 tbsp Hoisin Sauce
  3. 2 tbsp brown sugar (reduce the amount of sugar if you don't like sweet)
  4. 1/2 cup water
  5. 4-5 cloves of garlic (finely chopped)
  6. 1 medium shallot


  1. Chop the green beans in half (optional - but it's easier to munch) and cut bacon into bite sizes. Set aside.
  1. Mix the sauce ingredients and set aside.
  2. Heat the wok and fry the bacon. Cook the bacon until the edges are a bit crispy while releasing enough oil. Add the chopped garlic and shallots and stir fry for 30 seconds.
  3. Before the shallots and garlic get burned, pour the sauce mixture and stir for 30 seconds. Then add the green beans.
  4. Add the chicken stock and mix well. Cover with lid and let it steam for 10 minutes or until beans are tender crisp. Take off the lid.
  5. Stir fry until the sauce thickens a bit and you're done. Serve over jasmine rice.

Shumai | Shrimp & Pork Dumplings Recipe


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These open-faced dumplings or Shumai 燒賣 are juicy and flavorful. Filled with ground pork, shrimps, and mushrooms, they are often served at dim sum and can be easily made at home.

Shrimp ShuMai

#Shumai #Siomai #ShrimpShumai #SiuMai

Compare a map of China to any other country in the world to understand how a filling dish like Shumai (or Shu Mai 燒賣) has earned several different names. It basically comes down to which part of the world they’re prepared and served.

Shumai or (Shu Mai) 燒賣 is synonymous with Dim sum, mention steamed dumplings to give others an idea of what’s for dinner and you’ll bring up memories of lamb shumai from Mongolia or Cantonese dumplings filled with shrimp (Shrimp Shumai). Some recipes use a thin outer layer of unleavened, round dough for each dumpling.

This is one of my favorite styles because of the decorative pleat border that leaves the shumai filling partially in view after steaming.

Creating shumai wrapping is much easier than potsticker wraps. Simply leave a bit of space at the top of the dumpling and press the top to get the pleats. Be sure to leave an open space for perfect steaming!

Shu Mai

If you prefer to skip the pleats, add filling and press it so it leaves an open spot for the steam to vent.

There are more reasons to add a favorite shumai recipe to your file of cooking favorites. Chinese food is a popular dish and these small dumplings are perfect as an appetizer or snack. Not only are they simple to prepare, they:

Look and taste delicious.
Have fillings that can be changed to fit the occasion.
Can be stuffed to the brim to make them more filling.

ShuMai recipe

You can use a food processor to make the filling when pressed for time, However, I enjoy hand-chopping the filling ingredients. It’s a great way to get a variety of textures and size.

Shrimp, mushrooms, and veggies like carrots and green onion make a flavorful filling.

Prepare the mix the day before, cover it, and place it in the refrigerator to give the flavors time to blend. Wrap the shumai just before they are steamed since the wrappers absorb moisture from the filling. You don’t want them to get mushy.

Siu Mai

My favorite part of making these delicious dumplings is that they freeze well. Do you have a dinner party or other special event in store?

Wrap the Shumai 燒賣 and freeze them until they are ready to cook. There’s no need for them to thaw. Just steam and serve. They’ll taste fresh and savory.

What a delicious way to be prepared for a special event!

How to Wrap Shumai (Chinese Style):

Credit: NYTheCook



Pork and Shrimp ShuMai

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

These open-faced dumplings or Shumai 燒賣 are juicy and flavorful. Filled with ground pork, shrimps, and mushrooms, they are often served at dim sum and can be easily made at home.



60.54 kcal
    Filling Ingredients:
  1. 10 medium dried shiitake mushrooms
  2. 1/2 lb shelled and deveined raw shrimp, finely chopped
  3. 1 lb ground pork (20% fat)
  4. 1 carrot, grated (yields about 1/2 cup)
  5. 4 green onions, finely chopped
  6. 1 tbsp grated ginger
  7. 2 eggs
  8. 1 tablespoon toasted sesame oil
  9. 2 tablespoon Shaoxing wine (or dry sherry)
  10. 1 tbsp oyster sauce
  11. 1 teaspoon salt
  12. 1 teaspoon white pepper powder


  1. Soak the mushrooms in hot water until soft, 20 to 30 minutes. Drain and squeeze excess water. Mince into small pieces.
  2. In a bowl, combine the rest of the filling ingredients. Mix well, until the paste becomes sticky.
  3. Take a SHUMAI wrapper and add about 1 tbsp filling to the center. Turn up the sides of the wrapper around the filling and lightly squeeze to form a pleat shape, leaving the top open. Space the Shumai about 1 inch apart. Repeat with the remaining wrappers.
  4. Line your steamer with a clean, wet dish towel or steaming parchment. Transfer the Shumai into the steamer, one finger’s width apart. Cover and steam over boiling water for 8 - 12 minutes or until cooked through.
  5. Serve with dumpling dipping sauce of your choice. Store and cook frozen.

Nutrition Facts

Pork and Shrimp ShuMai


Amount Per Serving
Calories 60.54 kcal
% Daily Value*
Total Fat 3.99 g 6.1%
Saturated Fat 1.36 g 6.8%
Trans Fat 0.0 g
Cholesterol 33.72 mg 11.2%
Sodium 75.57 mg 3.1%
Total Carbohydrate 1.38 g 0.5%
Dietary Fiber 0.27 g 1.1%
Sugars 0.19 g
Protein 4.61 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.


Banana Chocolate Chip Muffins

Best Banana muffins

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We all know that making tasty baked goods requires more than the right recipe. Banana Muffins are a perfect example. Ask ten friends or family members about their favorite part of the muffin.

Banana Chocolate Chip Muffins

#BananaMuffins banana chocolate chip muffins

You’ll probably get a different reply from each person, from brown sugar topping to spices like cloves and cinnamon!

It would take too much time to make a treat to order. So how do you go about making the banana muffins that’s sure to please nearly everyone’s taste buds?

banana chocolate chip muffins width=

Two helpful hints are:
>> Use ripe bananas in the mix.

Properly store or freeze the muffins once they’ve cooled.

Best banana muffins

I’ve noticed that my local stores sometimes have only green bananas on the shelf. Part of the reason is that bananas are one of the few fruits that continue to ripen after they are picked.

Because of the distance between the plantation and the market, their harvest time is before the peel starts turning yellow or golden.

Best Banana Muffins

How to Ripen Bananas Quickly:

There are three popular methods for reducing the ripening time needed so the banana is ready when you are.

Microwave in Minutes!
The yellow peel doesn’t always indicate a soft banana inside. Use a fork to poke holes in unpeeled bananas. Then put them on a paper towel in the microwave.

Zap them on high for 30 seconds. Repeat the process until the flesh is soft. Unpeel, scoop the fruit into a bowl and mash.

Hasten to Ripen Using the Oven.
The bananas will be ready in just a couple of hours. Set the temperature at 300 F. Place unpeeled bananas on a baking sheet lined with parchment or silicone.

Leave some space between the fruit and bake 30 minutes. If they aren’t soft enough, bake an additional 15 minutes. Don’t worry about the peel turning black – that’s normal. You just want the inside to be mushy enough for the recipe. Let the bananas cool on the baking sheet before working with them.

Ripen Bananas by Putting them in a Closed Paper Bag.
Ethylene gas from the peels makes the fruit ready to use for baking in two to three days.

Best Banana Muffins

Extra Tips:
Ripe bananas make muffins delicious by adding sweetness and moisture. Keep the fresh, tasty goodness by storing up to three days in an airtight container.

It’s easy to freeze banana muffins once they’ve cooled. Wrap each muffin with cling film, place them in zip bags, and freeze. Let thaw at room temperature and serve.

Using oil makes the banana muffins super moist considering that ripe bananas have already its strong flavor, so using the butter is not that necessary.

banana muffins easy

Watch How to Cook Banana Chocolate Chip Muffins 👇👇

Best Banana Muffins

Banana Chocolate Chip Muffins

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Recipe by: Calleigh | TheForkBite.com
Category: Dessert
Cuisine: American

These incredibly moist, soft Banana Chocolate Chip Muffins are topped with (streusel) crumb toppings and then drizzled with a vanilla icing. Perfect for breakfast or a snack!

Best Banana Muffins


427.19 kcal
  1. 1 and 2/3 cups plain flour
  2. 1/2 cup brown sugar
  3. 2 tsp baking powder
  4. 1/2 tsp baking soda
  5. 1/4 tsp salt
  6. 1/2 tsp ground cinnamon
  7. 4 ripe bananas
  8. 1/2 cup vegetable oil
  9. 1/2 tsp vanilla extract
  10. 2 eggs
  11. 1 cup mini chocolate chips
    For The Crumb (Streusel) Topping
  1. 2/3 cup brown sugar
  2. 1/4 cup all purpose flour
  3. 1/4 teaspoon cinnamon
  4. 2 tbsp butter (softened)
    For the Vanilla Icing
  1. 1 1/2 cups confectioner sugar
  2. 2 tsp vanilla extract
  3. 2 tbsp milk


    For the Muffins
  1. In a bowl, add in flour, sugar, baking powder, baking soda, salt and ground cinnamon. Whisk to combine. Set aside the flour mixture.
  2. In another bowl containing chocolate chips, add in 2 tbsp of flour mixture and mix well to coat chocolate chips with flour. This will prevent them from sinking to the bottom when baking.
  3. Place the ripe bananas in a bowl. Roughly mash them. Add in vegetable oil, vanilla extract and eggs. Whisk to combine.
  4. Add in flour mixture and mix well. Do not over mix to ensure fluffy muffins. Pour in chocolate chips and flour mixture, mix just until everything is fully combined
  5. Distribute batter evenly into 12 muffin cups. Crumble the streusel topping over the muffin batter.
  6. Bake at 375 F for 20-25 minutes or until an inserted toothpick comes out clean. Cool on a rack.
    For the Crumb (Streusel) Topping
  1. In a small bowl combine the brown sugar, all purpose flour and cinnamon. Add in the butter and mix.
  2. Crumble this streusel topping over the muffin batter.
    For the Vanilla Icing
  1. Combine the vanilla icing ingredients and mix well. Drizzle over prepared banana muffins.

Nutrition Facts

Banana Chocolate Chip Muffins


Amount Per Serving
Calories 427.19 kcal
% Daily Value*
Total Fat 16.7 g 25.7%
Saturated Fat 4.87 g 24.4%
Trans Fat 0.19 g
Cholesterol 34.8 mg 11.6%
Sodium 190.73 mg 7.9%
Total Carbohydrate 66.21 g 22.1%
Dietary Fiber 2.13 g 8.5%
Sugars 45.06 g
Protein 4.4 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.