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

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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

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/

Worth your Posts

Sticky Pork Ribs

sticky pork ribs

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These are the sticky pork ribs that you could probably have every weekend. It is a delicious and easy recipe, which you could have on your own or serve to your family and friends in no time at all. The best thing about it is that it only has four simple ingredients:

Sticky Pork Ribs

#StickyPorkRibs

Pork ribs. This is one of those times when you must talk to your butcher and tell him or her that you need meaty pork ribs. You can choose spare ribs or baby back ribs. Just make sure that you leave the meat shop with very meaty ribs in your shopping bag.

Once you have your pork ribs in your kitchen, separate the ribs. Doing so will surround each rib with that sticky and sweet sauce. Also, separating the ribs will expose more of the ribs to heat.

sticky pork ribs


Hoisin Sauce. Hoisin sauce is also known as Chinese barbecue sauce. In Chinese cuisine, this pungent sauce is usually added to marinades, dips, stir-fried dishes, and grilled dishes. It is a mixture composed of vinegar, fermented soy, sweetener, chili, and garlic. Hoisin sauce is thick, sticky, and dark.

Taste it on its own and you will find it slightly sweet, salty, and exploding with all those well-combined Asian flavors. It is an acquired taste, but Hoisin sauce is always incorporated into traditional Vietnamese and Chinese dishes.

If you like Asian food, Hoisin sauce is the right barbecue sauce for you. If this is the first time you have Hoisin sauce in your dish, use a small amount and dilute it with a bit of oil or water.


Ketchup. Hoisin sauce is not enough to make the sauce perfectly flavorful and sticky You should add ketchup to it but this is optional. In this recipe, I omitted the ketchup and it turned out perfectly delicious. Ketchup is a tangy and sweet sauce made from vinegar, spices, seasonings, sweetener, and tomatoes.

Sticky Pork ribs

Some ketchup recipes include ginger, onions, coriander, cinnamon, celery, allspice, mustard, cloves, garlic, and cumin. Ketchup is a common condiment for greasy or fried foods such as sandwiches, French fries, hot dogs, tater tots, hamburgers, meat pies, chicken tenders, fried meat, cooked eggs, and grilled meat. Because it is sweet and tangy, it is a great addition to the special sauce for this recipe.


Sriracha sauce. This is a type of chili sauce or hot sauce, made from a paste that consists of salt, chili peppers, garlic, distilled vinegar, and sugar. It may have been a condiment, created at local restaurants in Si Racha, situated in the Chonburi Province of Eastern Thailand.

This was believed to have been the reason it was named Sriracha. In Vietnam, it is a condiment for fried noodles, phở, sauces, and spring rolls. In Thailand, Sriracha is a dip for seafood. You can put Sriracha on everything. It makes food spicier. The sticky sauce in this recipe needs spiciness and Sriracha always delivers.

Go ahead and impress with this mouth-watering yet straightforward dish. There is nothing more comforting than sticky sweet, tender pork ribs to go home to after a hectic work week.

 
 

sticky pork ribs

Sticky Pork Ribs

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

These are the sticky pork ribs that you could probably have every weekend. It is a delicious and easy recipe, which you could have on your own or serve to your family and friends in no time at all.

sticky pork ribs

Ingredients

5
  1. 1kg rack of pork spare ribs, cut into individual ribs
    For the Sauce:
  1. 1 cup hoisin sauce
  2. 1 cup barbecue sauce (any brand will do)
  3. ½ cup sriracha sauce (or any spicy sauce ) - *this is optional
  4. 1 tsp sea salt

Instructions

  1. Preheat the oven to 120°C / 248 °F
    Prepare the Sauce:
  1. Mix the hoisin, bbq sauce and sriracha (optional) in a large bowl. Reserve 1/2 cup in a separate bowl for basting later. Set aside.
    Prepare the Ribs:
  1. Season the pork ribs with salt, then place them in the prepared sauce and toss each rib to coat them evenly.
  2. Line the baking tray with foil and arrange the pork ribs on top. Use another sheet of foil and cover the top, sealing the bottom and top foil to form a tight "foil bag".
  3. Cook in a pre-heated oven for 2 hours. Or you can place the pork ribs in an instant pot and press "manual" and set the time to 30. ​
  4. After the ribs are cooked in the oven, transfer the "foil bag" in the heat-proof surface and remove the top foil cover. Now, you can turn the oven to 200°C / 390 °F.
  5. Place the ribs on another lined baking tray and brush each rib generously with the reserved sauce and put the ribs back in the oven uncovered for about 7-10 minutes or until the edges of the ribs start to char.
  6. Take the ribs off from the oven and arrange into a serving plate. Serve with rice and prepare lots of napkins.
https://www.theforkbite.com/pork-ribs-recipe/

Char Siu (Chinese BBQ Pork)

Char Siu

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Sticky, tender Char Siu Pork Belly is surprisingly easy to make. Char Siu Pork is one of the most popular dishes in Chinese restaurants.

Char Siu

#CharSiu

How many of you out there who love Char Siu (Chinese BBQ Pork)? When you walk around China town, you definitely have seen it and you walked past thru this window full of savory meats like chicken, duck and this Char Siu. It literally means pork roast and that’s how people used to cook it and it has so many applications, you can put it in fried rice, noodles and a lot more.

This is a very distinctive food item, it has a red color and when you bite into it, that’s where the magic happens. It’s a little charred and if cooked right, it should never be dried, you might think that it’s complicated to cook but I’m here to tell you that it’s not actually.

Chinese BBQ Pork

The pork that you need to cook is very important, so what I can recommend is the pork shoulder because it contains a lot of connective tissues that becomes tender after cooking. I bought mine from Costco which are already cut into strips and ready for marinating.

You’ll need an oven tray lined with foil and rack so that the Pork Cha Siu isn’t touching of the tray otherwise, it’s gonna get burned in one side and you don’t want that. It all depends on the thickness of your pork, so adjusting the cooking time is important.

Char Siu

For Leftovers – I tried to freeze the leftovers for future use (you can freeze it for up to 2 months, just wrap it with baking paper and cling wrap).

Char Siu is also used in Singapore Noodles, Chinese Fried Rice or Egg Fried Rice and is also perfectly served on Chinese Noodle Soup.

 
 

Char siu

Char Siu (Chinese BBQ Pork)

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

Sticky, tender Char Siu Pork Belly is surprisingly easy to make. Char Siu Pork is one of the most popular dishes in Chinese restaurants.

Char siu

Ingredients

3 hours, 50 minutes
10
  1. 3.5 lb pork shoulder
    Marinade Ingredients:
  1. 1/4 cup hoisin sauce
  2. 1/4 cup brown sugar
  3. 1/4 cup Chinese Shaoxing wine*
  4. 1/4 cup honey
  5. 3 tbsp light soy sauce
  6. 2 tbsp oyster sauce
  7. 1 tsp sea salt
  8. ½ tsp Chinese 5-spice powder*
  9. 3 garlic cloves, finely grated
  10. 2 tsp red food coloring *

Instructions

Cook
3 hours, 50 minutes
Ready in
3 hours, 50 minutes
    Marinate:
  1. Slice the pork neck lengthways to form 3 long pieces.
  2. Mix the marinade ingredients into a bowl and combine well.
  3. Place the pork in a ziplock bag and pour the marinade. Seal and shake well until the pork is evenly coated. Set aside to marinate in the fridge overnight. (3 hours is the bare minimum).
    To Roast:
  1. ​Preheat oven to 160°C/320°F.
  2. Prepare the tray and line it with foil and place a rack on top. Arrange the Char Siu pork and pour water into the bottom of the roasting tray making sure the water level isn't touching the pork. Adding the water will help prevent the marinade from burning on the tray. Cook the pork for about 25-30 minutes.
  3. While waiting, you can now pour the marinade in a saucepan and cook over medium-low heat. Bring to a boil and simmer until the sauce thickens slightly. Turn off the heat and use the sauce for basting.
  4. Remove pork from the oven and baste both sides with the thickened sauce. Put them back into the oven and cook for another 20 minutes or until thoroughly cooked. Remove from the oven and baste another layer of sauce and let it sit for 5-10 minutes before slicing.

Notes

1.) For Leftovers: Wrap Char Siu pork in a baking paper and cling film and freeze for up to 2 months.

2.) You can find Chinese Shaoxing wine in the Asian aisle of many supermarkets or from any Asian grocer. Or you can substitute it with dry sherry.

3.) The red food coloring is to make the Char Siu red same as what you get in any Chinese BBQ shop (this is optional). But the authentic recipe for Char Siu uses red bean curd for color and flavor (this can be found at the Asian grocer). However, you can use Beetroot powder which is a natural alternative to the red food coloring typically used to make this dish. You can buy it in health food stores or the health food section of the supermarket.

4.) You can get Chinese five spice powder (a mix of spices) in the herb and spice section of supermarkets.

https://www.theforkbite.com/char-siu-chinese-bbq-pork/

Chicken Shawarma Wrap with Garlic or Yogurt Sauce

Chicken Shawarma

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Foods are often named after a special ingredient or process. Such is the case with Chicken Shawarma, which was first created in Turkey during the 18th or 19th century. But for full disclosure: This is not technically the real shawarma. I know, I know.. the real shawarma is slow-roasted on a cone but I swear this is really good & flavorful.

Chicken Shawarma

#ChickenShawarma #Shawarma -This Chicken Shawarma is so tender, smokey and flavorful. Marinated in spices and roasted to perfection. Wrapped in a warm flatbread and top with garlic sauce or yogurt sauce, and crispy lettuce.

The Turkish called the dish ‘doner kebab’, which described the process of rotating grilled meat. The popularity of the tasty dish resulted in its introduction to Greece.

It became known by the Greek word for turn, ‘gyros’. The Arabic word for turning, ‘shawarma’, became its description as it made its way throughout the Middle East.

Regardless of which name it’s called, this delicious method of preparing chicken or other types of meat results in a delightful dish your family will ask for frequently.

Chicken Shawarma

It’s all about the marinade! The fragrant aroma that wafts through the house and neighborhood while the shawarma is cooking results from a variety of ingredients.

The minute I tasted the cooked chicken, I started thinking of the big difference the meat would make to many of my favorite recipes.

A tasty topping of thinly sliced chicken strips on top of a green or macaroni salad or a quick protein pick-me-up snack during the day quickly became another reason for making shawarma several times a month – or more!

Chicken Shawarma

This shawarma recipe is easy to prepare. Invite the kids to help by measuring out and adding a few of the special spices. It’s an opportunity for them to smell the different fragrances of cardamom, coriander, and cumin.

The three ground spices look similar in color and texture. What a great learning experience as they discover how the sense of smell helps identify different ingredients.

Chicken is inexpensive when compared to other meats. I like to buy the better pieces, remove the skin, and slice the meat so the marinade is easier to absorb.

Chicken Shawarma

Like any recipe, remove or exchange ingredients that cause food allergies in the people eating the dish. Sometimes I use lime juice instead of lemon to ease the tartness of the marinade.

My family prefers the less fatty pieces of chicken this recipe delivers. A sandwich, topping, or wrap provides savory Mediterranean goodness to be enjoyed for special occasions and daily meals.

 
 

Chicken Shawarma

Chicken Shawarma

Rate this recipe
1 ratings
Recipe by: Calleigh | TheForkBite.com
Category: entree, dinner
Cuisine: Middle East, Mediterranean

This Chicken Shawarma is so tender, smokey and flavorful. Marinated in spices and roasted to perfection. Wrapped in a warm flatbread and top with garlic sauce or yogurt sauce, and crispy lettuce.

Chicken Shawarma

Ingredients

12
317.05 kcal
    Chicken Marinade:
  1. 6 boneless chicken thighs fillets
  2. 1 tsp chili powder (reduce the amount if you want less spicy)
  3. 1 tbsp cardamom powder
  4. 1 tbsp cumin powder
  5. 1 tbsp coriander powder
  6. 1 tsp turmeric powder
  7. 1/2 tbsp ginger paste
  8. 1/2 tbsp garlic paste
  9. 1 tbsp tandoori powder (or smoked paprika powder)
  10. 2 tbsp lemon juice
  11. 2 tbsp oil
  12. 2 tbsp yogurt
  13. 1 tsp salt
    YOU HAVE 2 OPTIONS FOR MAKING THE SAUCE:
    Garlic Sauce: (1st Option )
  1. 1 large potato
  2. 2 cloves of garlic (use less or more depending on your preference)
  3. 2-3 tbsp mayonnaise
  4. 2 tbsp yogurt
  5. 1 tbsp heavy cream
  6. 1/2 tsp tahini sauce (*optional - recipe below)
  7. 1 tbsp vinegar or lemon juice
  8. 2 tbsp olive oil or melted butter
  9. 1/2 tsp red chili powder (*optional…if you want a bit spicy)
  10. pinch of salt
  11. Sugar according to your sweetness
    Yogurt Sauce: (2nd Option)
  1. 1 cup Greek yogurt
  2. 1 clove garlic , crushed
  3. 1 tsp cumin
  4. Squeeze of lemon juice
  5. Salt and pepper to taste
    To Serve
  1. Flatbreads (Naan or Pita bread )
  2. Sliced lettuce
  3. Tomato slices
  4. Sliced Pickled Onion
  5. Pickled Jalapeno and Carrots (*optional)

Instructions

    For Chicken:
  1. Marinate the chicken using the marinade ingredients in a ziploc bag preferably overnight or for at least 4 hours.
  2. Grill until tender. You can dab a bit of oil on the pieces as they grill. Do not over-cook them, they should be ready within 10-15 minutes.
  3. Make sure you turn the chicken several times if you’re grilling on a bbq grill to ensure all sides are evenly cooked and slightly charred.
  4. If baking under an oven grill, set the temperature at 200 C, bake for 10 minutes per side or until slightly charred.
    For Garlic Sauce:
  1. Boil the potato with 2 cloves of garlic and a pinch of salt until potato is tender. Drain the water.
  2. Add all the ingredients for garlic sauce into a blender including the boiled potato and garlic. Blend until completely smooth.
  3. The sauce will be somewhat sticky and thick. Add sugar and adjust according to your taste.
  4. Tastes better the following day, so can be made a day in advance and keeps well for up to a week in the fridge.
    Tahini Paste (*This is optional)
  1. Roast about a quarter cup of sesame seeds, take them out when they just start releasing a bit of oil but before they turn brown.
  2. Then let them cool for some minutes and then put them in your processor/blender and grind them with a bit of olive oil until you achieve a smooth paste.
  3. Place in an airtight container and store any leftover in the fridge for up to 4 weeks, or freeze for slightly longer.
    For Yogurt Sauce:
  1. Just mix the above ingredients and set aside.
    To Serve:
  1. Slice the chicken and arrange alongside with the flatbreads, salad and the garlic sauce or yogurt sauce.
  2. Get a piece of Naan or any flatbread and smear with garlic sauce (or yogurt sauce).
  3. Top with lettuce, tomato, sliced onions, pickled jalapeno & carrots and chicken shawarma. Roll it up and devour.

Nutrition Facts

Chicken Shawarma

Serves

Amount Per Serving
Calories 317.05 kcal
% Daily Value*
Total Fat 22.3 g 34.3%
Saturated Fat 5.52 g 27.6%
Trans Fat 0.07 g
Cholesterol 79.72 mg 26.6%
Sodium 378.43 mg 15.8%
Total Carbohydrate 13.67 g 4.6%
Dietary Fiber 1.76 g 7%
Sugars 3.62 g
Protein 16.05 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/chicken-shawarma/

Crockpot Carnitas Tortilla Burrito Bowl Recipe

Crockpot carnitas

Burrito Bowl Recipe

Summer is salad time, but let’s face it, any time is salad time when I’m serving carnitas on the salad. This meat is so good and easy to use in almost any dish that I often make a bunch and freeze it.

Crockpot Carnitas

#CrockpotCarnitas

In the summer, I switch as much of my cooking from the oven to a slow cooker, microwave or use no-cook dishes.

It makes a much more refreshing meal for a searing hot day. That’s why I decided to change from my usual bake carnitas recipe to one that worked using a slow cooker.

crockpot carnitas

It takes a lot longer, but the meat is so good, I’m considering making it this way all the time. I’ve combined the refreshing flavor of a taco salad with the yummy carnitas topping and some cilantro rice with lime juice.

To make it even more special, I made my burrito bowls. They’re easy, or I wouldn’t have done it.

crockpot Carnitas

I had to start the slow cooker ahead of time since it takes at least 10 hours to cook the pork to perfection.

Besides the normal ingredients, such as chili powder, cayenne, garlic, and onion, I added a can of Mexican beer, chopped chilis and orange juice to give it a bit more flavor.

crockpot carnitas

READ: Crockpot Carnitas Recipe

It’s not mandatory, in fact, I’ve made carnitas with far fewer ingredients when I wasn’t well prepared, just using garlic cloves, onions and seasoning salt with a little bit of liquid smoke for extra flavor. It’s all good.

That’s what’s great about this dish; you can make it your own with a variety of seasoning.

How to Make the Burrito Bowl
As for the burrito bowl, it’s so easy you’ll wonder why you ever bought them in a store. You can even spice it when you make it yourself, which adds extra flavor to the dish.

I microwave the burrito to soften it, then spray the top with cooking spray and sprinkle with the seasoning if I use them. I invert a safe oven bowl and press the burrito shell onto it to create the bowl.

It only takes 10 minutes to crisp them up in a preheated 400-degree oven.

burrito bowl recipe

Crockpot carnitas

Crockpot Carnitas Tortilla Burrito Bowl Recipe

Rate this recipe
2 ratings
Recipe by: Calleigh | TheForkBite.com
Category: Brunch, Dinner
Cuisine: Mexican

Super easy Crockpot Carnitas in a Burrito Bowl - tender, slow-cooked carnitas begging to make the best tacos or burrito bowls. Made with lime rice, black beans, pico de gallo, and cabbage, etc. A winning meal prep brunch/dinner recipe.

Crockpot carnitas

Ingredients

10
727.41 kcal
    Carnitas (you can find my OTHER RECIPE HERE)
  1. 5-6 pounds pork shoulder roast (or butt)
  2. 1 tablespoons canola oil
  3. 1 1/2 teaspoons salt
  4. 1/2 teaspoon pepper
  5. 1 tablespoons smoked paprika
  6. 1/2 tablespoon cumin
  7. 1 1/2 teaspoons onion powder
  8. 2 teaspoons chipotle chili powder
  9. 1 teaspoon oregano
  10. 1/4 teaspoon cayenne
  11. 2 teaspoons chili powder
  12. 1/2 teaspoon garlic powder
  13. 1 (12 ounce) mexican beer
  14. 1/2 cup orange juice
  15. 2 limes, juiced
  16. 1 large or 2 small chipotle chiles in adobo, minced
    For the Lime Rice:
  1. 3 cups cooked rice
  2. 2 tablespoons chopped fresh cilantro
  3. 1/2 lime, juiced
  4. 1 tbsp oil
    Tortilla Bowls:
  1. 4 (6-8 inch) whole wheat tortillas
  2. 2 teaspoons smoked paprika
  3. 1/2 teaspoon garlic powder
  4. a pinch of salt
    Pico De Gallo:
  1. 2 cups tom tom or cherry tomatoes, chopped
  2. 1/2 medium sweet onion, finely chopped
  3. 1 jalapeno, ribs and seeds removed, finely chopped
  4. 1 avocado, halved, pitted, peeled and cut into small cubes
  5. 1 lime, juiced
  6. 3 tablespoons chopped fresh cilantro
  7. pinch of sugar
  8. pinch of salt

Instructions

  1. Combine dry seasonings: (salt, pepper, smoked paprika, cumin, onion powder, chipotle chili powder, oregano, cayenne, chili powder, garlic powder) together in a bowl and mix until combined. Set aside.
  2. Heat a large skillet over medium-high heat and add oil. Rub the pork all over with a about 1/3 of the dry seasonings. Once hot, add pork and sear on all sides until golden brown (about 2 minutes per side). Add pork to the crockpot and sprinkle with remaining seasonings all over.
  3. Pour in beer, orange juice, lime juice and chipotle chilies, then cook on low for 10-12 hours. Check once or twice if possible.
  4. Before serving, use forks or kitchen tongs to shred pork in the crock pot. Mix to combine with the remaining liquid in the crockpot.
  5. Keep warm until ready to use.
    For the Tortilla Bowl:
  1. Pre-heat the oven 350 degrees. Mix the ingredients for the Tortilla bowl and rub the seasoning in the one side. Arrange the tortilla in an upside down bowl (you can tie them up using the butchers twine to hold the mold.)
  2. Place in the oven and bake for 7 minutes or until the Tortillas turn crispy. Set aside.
    For the Lime Rice:
  1. Just mix all the ingredients and set aside.
    Pica De Gallo:
  1. Just mix all the ingredients and serve as a garnish when arranging the carnitas over the Lime rice.

Notes

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Nutrition Facts

Crockpot Carnitas Tortilla Burrito Bowl Recipe

Serves

Amount Per Serving
Calories 727.41 kcal
% Daily Value*
Total Fat 39.32 g 60.5%
Saturated Fat 12.1 g 60.5%
Trans Fat 0.3 g
Cholesterol 154.67 mg 51.6%
Sodium 801.43 mg 33.4%
Total Carbohydrate 41.09 g 13.7%
Dietary Fiber 4.87 g 19.5%
Sugars 3.87 g
Protein 49.06 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/tortilla-burrito-bowl-recipe/

Crockpot carnitas Tortilla Burrito Bowl recipe

Kung Pao Chicken – Better Than TakeOut

Kung Pao Chicken

Kung Pao Chicken – Few people would be surprised to learn that a large proportion of Chinese food restaurants in America have adopted the dishes to please local palates. If you traveled to China, you would discover the recipes vary from one region to the next, but here in the states, they could vary within a restaurant based on the cook.

Jump to recipe

Kung Pao Chicken

#KungPaoChicken - Do you enjoy Kung Pao Chicken? This is a good recipe to start with. Hey, you could even adapt it to your own tastes. After a few tries, you will probably never order it to go again.

Now should you try the fast food type teriyaki restaurant generally run by Korean individuals, the dishes will reflect their version of Chinese and Japanese dishes.

In our small corner of California, this was true of the neighborhood teriyaki restaurant run by an elder Korean lady.

Kung Pao Chicken

Case in point was their version of Kung Pao Chicken, it had a noticeably sweet garlic flavor and leaned heavily toward the heat. Personally, I loved how the heat challenged you to grab another bite. I often ordered their version because it was so tasty.

Unfortunately, this dish varies greatly, dependent upon where you order it. You can usually count on roasted peanuts and mouth murdering Sichuan peppers. Dried chili peppers coupled with the Sichuan created a taste that for me is practically irresistible.

Kung Pao Chicken

Read:

The good news is creating savory Kung Pao Chicken isn’t really too hard if you have the proper ingredients at your disposal. I decided today would be the time to post my favorite version of a recipe I thoroughly enjoy.

To be honest, I hardly ever order it out anymore, partly because it is difficult to pay 4 times what I know it costs to make the dish and of course, I like my version the best.

Do you enjoy Kung Pao Chicken? If you are ready to try your hand, this is a good recipe to start with. Hey, you could even adapt it to your own tastes. After a few tries, you will probably never order it to go again.

Kung Pao Chicken

Some prefer cashews, but I tend to gravitate toward dry roasted peanuts. Another change I made was using chicken thigh meat rather than breast. Not only are thighs cheaper, but they also tend to have a bit more flavor.

If you lean toward hotter foods, add more chili peppers and if you want a full-on meal, stir fry it with asparagus, broccoli or bok choy. Steamed white rice is a crowd pleaser, but honestly, I enjoy it more with brown rice.

Kung Pao Chicken

The takeaway? Create a dish that fits your style and most importantly, your taste buds!

Get the recipe below and enjoy! If you’ve tried the recipe or have any questions, don’t hesitate to let us know below! Also, if you’ve tried it, we’d be happy to hear how it turned out.

Kung Pao Chicken

Kung Pao Chicken

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

Do you enjoy Kung Pao Chicken? This is a good recipe to start with. Hey, you could even adapt it to your own tastes. After a few tries, you will probably never order it to go again.

Kung Pao Chicken

Ingredients

3
675.63 kcal
    For the Marinade:
  1. 1 lb chicken breast / thigh
  2. 1 tsp dark soy sauce
  3. 1 tbsp Chinese Cooking Wine (or dry sherry)
  4. 2 tsp baking soda
  5. 1/2 tsp white pepper
    For Kung Pao Chicken Sauce:
  1. 1 tbsp dark sauce
  2. 3 tbsp light soy sauce
  3. 2 tbsp black vinegar
  4. 3 tbsp sugar (add more if you want sweet)
  5. 1 tsp cornstarch
  6. 1 or 2 tbsp Chinese Cooking wine (or dry sherry)
  7. 1/2 cup chicken stock
    For Stir Fry:
  1. 2 tbsp cooking oil
  2. 5 cloves of garlic (minced)
  3. 2 tbsp minced ginger
  4. 10 dried chili peppers (cut & take off the seeds)
  5. 1 tsp Szechuan peppercorns (toasted and lightly grind - this process is optional*)
  6. 4-6 stalks scallions
  7. 1/2 cup unsalted peanuts
  8. 1 tsp sesame oil
  9. 1/4 cup water
  10. 1 tbsp sugar

Instructions

    Marinate First
  1. Marinate the chicken by adding the marinade ingredients in a medium bowl. Set aside.
  2. Prepare the sauce by mixing all the sauce ingredients in a bowl and set aside.
    Cook the Dish:
  1. Heat 2 tbsp oil over high heat. Cook the marinated chicken and place in a bowl. Set aside.
  2. In the same wok add another tablespoon oil (in low-medium heat). Add the ginger, garlic, chilies, and Szechuan peppercorns. Stir and cook for 30 seconds or a minute to infuse the flavor on the oil.
  3. Now, stir up your prepared Kung Pao sauce as the cornstarch may have settled to the bottom, so make sure it’s well incorporated.
  4. Pour the sauce into the wok and let it boil. Add 1/4 cup of water and 1 tbsp of sugar (optional if you don't want sweet).
  5. Keep stirring until the sauce has reduced and thickened.
  6. Add the cooked chicken back to the wok/pot and stir fry all together. Now, you can add the scallions and the unsalted peanuts.
  7. Give everything a final stir and serve hot with jasmine rice.

Notes

1. If black vinegar is not available, you may use apple cider vinegar, rice vinegar or red wine vinegar.
2. Adjust the saltiness level accordingly as soy sauce has different level of sodium. If your sauce tastes too salty, just add more sugar and water.

Nutrition Facts

Kung Pao Chicken

Serves

Amount Per Serving
Calories 675.63 kcal
% Daily Value*
Total Fat 38.14 g 58.7%
Saturated Fat 6.68 g 33.4%
Trans Fat 0.2 g
Cholesterol 97.97 mg 32.7%
Sodium 1699.79 mg 70.8%
Total Carbohydrate 42.88 g 14.3%
Dietary Fiber 5.62 g 22.5%
Sugars 27.47 g
Protein 44.1 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/kung-pao-chicken/

Tender Pork Spare Ribs – Caramelized Spare Ribs

Pork Spare Ribs

Pork Spare Ribs is a classic side dish that’s been slowly braised in a liquid until fall-off-the-bone tender while reducing to a sweet, glossy and savory glaze. I like to savor these spare ribs by gnawing on the bones and licking my fingers clean (when no one is looking, to be honest).

pork spare ribs

#PorkSpareRibs - Caramelized Pork Spare Ribs will get you tender pork ribs with glossy, sweet dark sauce which is so yummy spooned over rice.

These tender pork spare ribs are popular taste in many Asian cuisines and can be done by using different ingredients.

Some of the sauce may use ketchup but for this recipe, I used black vinegar, soy sauce and sugar color (dark red rock sugar color) to create the bright red color.

Chinese spare ribs

Sugar color (糖色) is melted sugar with oil, usually presenting a red dark color. This cooking method is also used in many other dishes like the red braised pork belly.

When comparing the color brought by light soy sauce or ketchup, sugar color has a stronger viscidity.

Spare Ribs recipe

Watch How to Cook the Pork Spare Ribs Below 👇👇

Pork Spare Ribs

Caramelized Pork Spare Ribs

Rate this recipe
7 ratings
Recipe by: Calleigh | TheForkBite.com
Category: Entree
Cuisine: Asian

Caramelized Pork Spare Ribs will get you tender pork ribs with glossy, sweet dark sauce which is so yummy spooned over rice.

Pork Spare Ribs

Ingredients

3
573.37 kcal
  1. 1 pound spare ribs (cut into 1 to 1.5 inch sections)
  2. 1 star anise (optional)
  3. 3 ginger slices
  4. 4 scallions
    For the Sauce:
  1. 2 tablespoons cooking oil
  2. 2 tbsp mashed rock sugar
  3. 2 tablespoons light soy sauce
  4. 2 tablespoons cooking wine
  5. 3 tablespoon black vinegar
  6. 1 cup warm water
    Garnish:
  1. 1 tbsp White sesame seeds
  2. 2 tbsp Spring onion

Instructions

  1. Cut ribs into 1 inch to 1.5 inch sections. Place in a 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. Add 2 tbsp cooking oil and add the rock sugar in wok (or brown sugar) evenly over low heat, don't stir the sugar, just shake it occasionally.
  3. Once the sugar has melted and caramelized or turned golden, turn the heat up to medium and stir in the pork ribs.
  4. Drizzle with the light soy sauce, cooking wine and black vinegar and toss to make sure the ribs are well coated. Continue to cook for 1 minute.
  5. Add just enough warm water to cover the pork ribs and bring to a boil. Once boiling, add the ginger, green onion and star anise.
  6. Cover and let it simmer for 20-25 minutes over low heat until the pork is tender. Stir once or twice in the process. Take the ginger, green onion and star anise out in the later stage.
  7. Uncover and cook in a medium heat to reduce the sauce until it thickens and becomes sticky enough to coat the pork.
  8. Add sesame seeds and garnish with chopped spring onions. Serve over jasmine rice.

Nutrition Facts

Caramelized Pork Spare Ribs

Serves

Amount Per Serving
Calories 573.37 kcal
% Daily Value*
Total Fat 46.29 g 71.2%
Saturated Fat 12.3 g 61.5%
Trans Fat 0.37 g
Cholesterol 120.96 mg 40.3%
Sodium 531.59 mg 22.1%
Total Carbohydrate 12.4 g 4.1%
Dietary Fiber 1.09 g 4.4%
Sugars 9.19 g
Protein 25.31 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/pork-spare-ribs/