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.

https://www.theforkbite.com/pork-adobo-instant-pot/

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.

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

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.

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

Worth Your Posts

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/

Worth your Posts

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/

Worth your Posts

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/

Worth your Posts

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.

#BoLucLac

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
Category:
Entree
Cuisine:
Asian

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

Ingredients


35 minutes
4
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
    Garnish:

  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

Instructions

Prep
30 minutes

Cook
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)

Serves

Amount Per Serving
Calories 386.61 kcal
% Daily Value*
Total Fat
26.29 g
40.4%
Saturated Fat
10.45 g
52.3%
Trans Fat
1.41 g
Cholesterol
77.11 mg
25.7%
Sodium
743.99 mg
31%
Total Carbohydrate
16.29 g
5.4%
Dietary Fiber
2.93 g
11.7%
Sugars
8.75 g
Protein
22.89 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.


https://www.theforkbite.com/shaking-beef-bo-luc-lac/

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

Rate this recipe
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

Ingredients

25 minutes
5
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

Instructions

Prep
10 minutes
Cook
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.

Notes

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

Nutrition Facts

Chow Mei Fun – Singapore Mei Fun

Serves

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.

https://www.theforkbite.com/chow-mei-fun-singapore-mei-fun/

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