I Am... Perfect Microwave Nachos
I have an obsession with nachos. Any nachos, even 30 second microwave nachos. When they're done right, I think they're the perfect food. Just think: hot and crispy corn tortilla chips, melty cheese, and all the toppings. I love my nachos fully loaded: seasoned ground beef, avocados or guacamole, salsa, sour cream, green onions, cilantro. I want it all. Even though I'm obsessed with the perfect nacho, I'm so obsessed with nachos in general that I'll take whatever I can get.
I love all nachos
Truth: I've even been known to eat just tortilla chips with melted "cheese" on top. A couple of years ago Mike and I were in Madrid. I was overcome by an intense craving for nachos. Luckily, they had tortilla chips at the store right around the corner from the Airbnb we rented. There wasn't any shredded cheese, but they did have some squares of unidentifiable queso and jars of "American" salsa. My need for melted cheese on tortilla chips was so great that I didn't care that the whole thing was questionable. And hell yes that plate of Spanish nachos hit the spot. Writing that kind of makes me miss Europe. It goes to show that it's the random things in life that are completely memorable, like making microwave nachos in your European apartment. Yup, we could have gone out for cervezas (claras for me!) and jamon at midnight. But sometimes, it's those down home things that really matter, especially when traveling.Microwave nachos are the way to go
Speaking of microwaves, microwave nachos are the way to go. Especially right now when your house is so hot that you feel like you're melted cheese. Microwaves are an awesome invention perfect for when it comes to melting cheese on chips. Be careful not to microwave too long. You want melty stringy cheese, not crispy.Perfect microwave nachos
I was inspired by this post to use scoops tortilla chips. Previous to this I would obsessively arrange toppings on flat round tortilla chips, which wasn't as neat and tidy. Scoops are a total game changer. Each chip is perfectly topped. It takes a little bit of extra effort to layer each chip individually, but it is totally worth it because when you sit down to eat, you can just shove them in your mouth without thinking about which chip has the most cheese. Even better, you don't even need to scoop up the salsa, because it's already dressed. Pure nacho perfection.Taco seasoning
For the ground beef, I just browned some up with a bit of garlic powder, paprika, cayenne, cumin, chili powder, salt and pepper. If you somehow have left over taco meat, this is perfect, and if you need it, this is my taco seasoning recipe.Perfect Microwave Nachos
Just think: hot and crispy corn tortilla chips, melty cheese, and all the toppings.
- 30 tortilla scoops (or chips of choice)
- 1/2 cup ground beef (cooked with taco seasoning, about 1/4lb)
- 1/2 cup shredded cheddar (or mozzarella)
- jalapeño (sliced, as desired)
- green onions (sliced, as desired)
- 1/2 avocado (cubed)
- cilantro (roughly chopped)
- 1/4 cup salsa
- 1/4 cup sour cream
Arrange your chips in a single layer on a microwavable plate. Add a bit of ground beef to each chip then top with a generous amount of cheese. Add one slice of jalapeño and a pinch of sliced green onions to each chip.
Microwave (1-2 minutes, depending on microwave) until cheese is melty, but not over cooked and crispy. You want the cheese to be still stringy. I start with 1 minute and then do 30 second intervals until it’s melted to my liking.
Top each chip with a cube of avocado, a sprinkle of cilantro, and a dab each of sour cream and salsa. Enjoy!
I Am... Easiest Japanese Milk Bread
The easiest Japanese milk bread recipe you could ever possibly hope for. No tangzong, no yudane, no overnight rise, just same-day, soft, and fluffy bread.
Japanese milk bread
This is the bread I want to live in. I want to curl up in a squish bread sleeping bag and just day dream all day about toast and toast toppings. I’m pretty sure I’ve said this before, but opening a toast cafe would be my ultimate dream. In my toast cafe I would sell toast (of course) but I would also sell loaves and loaves of this fabulously fluffy bread. There’s just something so comforting about milk bread, aka Japanese shokupan. Is its satisfying squishiness? The fact that it’s elevated to another level in Japan? Or is it just the fact that I love soft white bread and milk bread is the ultimate version? I may never know the answer and I’m okay with it because I am happy forever eating and searching for the perfect milk bread recipe. I made this milk bread in what they call “mountain style” or “yama” 山 in Japanese. It’s because the rounded humps resemble mountain tops. If you’re interested in making square milk bread, check out my recipe here.What is milk bread?
Milk bread is a Japanese style white bread that is incredibly soft, white, fluffy, and shredable. It has crusts that are soft and thin and the insides are milky-sweet with a feather lightness that melts in your mouth. There are literally hundreds of bakeries in Japan that specialize in milk bread where people consistently line up for hours. Shokupan, or milk bread, is both a simple and elevated affair in Japan. Just like ramen, there are many, many different ways that it’s made. Some loaves are made with yudane, a roux made with a mix of boiling hot water and flour; some are made with tangzhong, a cooked roux made with flour and water; and some are made with just a mix of flour, milk, sugar, yeast. Adding eggs and butter changes the flavor profile and texture.What is Hokkaido milk bread?
Hokkaido milk bread is the same as this Japanese milk bread, but made using ingredients such as milk and flour from Hokkaido. Does it make a difference? Yes! But is it better? It depends on your taste and what you're used to. Nogami famously uses flour from Canada instead because he thinks it is better.My best Japanese bread recipe
This particular recipe doesn’t have yudane or tangzhong, but is still incredibly soft and shreddable. Even days after the loaf was baked the slices were soft, squishy and moist. It’s the best loaf of milk bread that I’ve ever made, just the right amount of sweetness with a light, yet chewy, tight crumb.Milk bread ingredients
- Milk - milk bread wouldn’t be milk bread without milk. I like full fat milk so you can really taste the creaminess. If only I were still in Japan I would use Hokkaido milk to make a Hokkaido milk bread!
- Egg - a whole egg is used to make the milk bread extra rich. The yolk tenderizes and lightens up the crumb and because eggs are a leavener, you also get a very high loaf.
- Yeast - you can’t make bread without yeast! I use instant dry yeast which can be added straight to the flour and doesn’t need to be activated in warm water.
- Sugar - all milk loaves are bit sweet thanks to sugar.
- Butter - butter adds extra richness.
- Flour - you’ll want to use bread flour because it has more protein than all purpose. The higher amounts of protein are what forms gluten, which gives this loaf it’s soft and shredable strands.
- Salt - just a touch of salt for flavor.
How to make milk bread
Most bread recipes have you mix together all the dry ingredients, then mix in the wet ones, but after a bunch of experimenting, I’ve found that adding all the liquid ingredients to the bottom of your bowl, then putting the dry ingredients on top makes for a more even mix, especially when you’re using a stand mixer. By layering the dry ingredients on the wet, you don’t have to scrape the bowl down as much and you don’t end up with any dry bits at the bottom of the bowl that don’t get incorporated.- Add. To the bowl of your stand mixer, add in this order: water, milk, egg, yeast, sugar, butter, flour, and salt.
- Knead. Mix on low for 5 minutes with the dough hook, then turn up to medium and knead for 15 minutes minimum. You want to knead until you reach the windowpane stage: take a bit of dough in your hand and stretch it out, if you can stretch it out thin without it breaking, you’re good to go.
- Proof. Gather all the dough into a ball and let it take a nap and puff up.
- Shape. Divide the dough into 3 equal pieces then shape the dough into jelly rolls (more on that down below). The jelly roll shapes will help the bread get extra fluffy. Pop it into a loaf pan and let it proof again.
- Bake. When the loaf is tall and proofed, bake it just until it’s cooked through and golden on top.
A note on size and shaping
I made this in a standard loaf pan (8.5 x 4.5 x 2.5 - this exact one) but I feel like my humps could have been even higher. Next time I will probably adjust so that I have a bit more dough to get a taller slice. Feel free to calculate your ideal total dough weight based on the bakers’ percentages below.A note on weights and scales
You'll notice that all the measures in this recipe are in grams. Bread is pretty darn precise, and volume measures just can't produce a consistent loaf of bread. If you haven't taken the plunge to get a kitchen scale yet, a good scale will serve you way beyond this recipe. This one is usually under $15 and it's what we use (we have 3!).Milk bread bakers’ percentages
- Total dough weight = 502 grams
- Hydration = 73%
- 80 grams water 30%
- 40 grams milk 15%
- 57 grams egg 21%
- 6 grams instant dry yeast 2%
- 24 grams sugar 9%
- 20 grams butter 7%
- 270 grams bread flour 100%
- 5 grams salt 2%
What can I make with milk bread?
Now that you have a glorious loaf of milk bread, what to do? Of course you should eat a couple of slices just fresh, soft and squishy. Or lightly toast it up with a slick of really really good butter with a sprinkle of flaky sea salt. If you’re looking for more inspiration, your fluffy bread will be perfect in these:- Tamagoyaki french toast
- Chicken katsu sandwich
- Japanese strawberry sandwich
- LA’s famous Konbi egg sandwich
Milk bread
The easiest Japanese milk bread recipe you could ever possibly want. So soft, so fluffy, so easy.
- kitchen scale
- standard loaf pan
- 80 g water (warm)
- 40 g milk (warm)
- 57 g egg ((1 large))
- 6 g instant dry yeast
- 24 g sugar
- 20 g unsalted butter (room temp)
- 270 g bread flour
- 5 g salt
In the bowl of a stand mixer, add in the following order: water, milk, egg, yeast, sugar, butter, flour, and salt. Mix on low speed with the dough hook for 5 minutes until the dough comes together in a shaggy mass, scraping down the bowl as needed.
Continue to knead on medium for 15 more minutes. Do the windowpane test: take a piece of dough about the size of a golf ball and stretch it out between your fingers and thumbs. If you can stretch it without the dough breaking, you’re good to go. The dough will be very soft and tacky - try to resist adding flour. With floured hands, shape into a ball and transfer to a clean lightly floured bowl and cover with plastic wrap.
Let proof in a bowl until tripled in size, about 1 hour.
Take the dough and tip it out onto a lightly floured surface. Punch down lightly then divide into 3 equal portions. Take one ball of dough and lightly roll out into an oval.
Bring the two sides of the oval towards the middle.
Then roll it up.
Repeat with the remaining two portions of dough. Place the three rolls in a loaf pan (I used a non-stick pan, lightly oil or butter your pan if it isn’t non-stick), cover (I put a large bowl overtop the whole pan) and let proof until doubled, about 40 minutes to 1 hour.
Heat the oven to 355°F after the dough has been proofing for 30 minutes.
Bake for 20-25 minutes or until the bread is golden and cooked through - if you use a thermometer it should be 189°F. If the tops start to brown too much, lightly cover with a piece of foil. Brush with cream or butter if you want a shiny top. Remove from the pan immediately and cool completely on a wire rack. Slice and enjoy!
I make my own bread flour at home with all purpose flour and vital wheat gluten. Vital wheat gluten is the protein found in wheat and what changes the protein percentage of your flour. If you want to use all purpose flour and add vital wheat gluten to up the protein content, you need to add 2.67 grams of vital wheat gluten to the flour. No need to change the flour measurement.
Recipe inspired by @buttermilkpantry
I Am... Vietnamese Caramelized Pork Belly Pasta
This Vietnamese caramelized pork belly and spaghetti situation happened right before we moved house. (Ten years ago when I first wrote this post) I was cleaning out the freezer and found a sad frozen package of on sale pork belly that I stashed away for a rainy day. We were moving and all of our stuff was packed up, except for some dry pasta and the freezer. After a couple of minutes of me staring blankly into the freezer, it came to me: Vietnamese caramelized pork belly! That was obvious choice; not so obvious was tossing it with spaghetti, but after after my first few wordless bites, I started OMG-ing. Seriously, seriously good. Sweet and savory chunks of caramelized pork belly, as much black pepper as you can stand, al dente spaghetti and you've got yourself a super comforting bowl of deliciousness.
Pork belly
Pork belly: without a doubt, it's a love it or hate it thing and I'm defiantly on the love it side. I have lots of friends that won't touch the stuff. They think it's incredibly unhealthy because of all the layers of fat. I get where they're coming from, but pork belly (when it's done right) is SO delicious. They sell pork belly in a variety of ways – I found the belly I used here at Whole Foods for a super reasonable price (less than $4!). The belly I bought was in about 1/4 inch slices, which I then cut into 1/2 inch pieces. Try to find belly with a reasonable meat to fat ratio.Pork belly pasta
If you do have some picky eaters on your hands and want to expose them to the deliciousness of both pork belly and Vietnamese flavors, you have got to give this Vietnamese caramelized pork belly pasta a go. If you haven't used fish sauce before, don't worry, it's not actually that fishy tasting. Think of it as a boosted up, crazy umami packed soy sauce flavor. It's super flavorful and surprisingly perfect with pasta.Fish sauce
Is there anyone these days who doesn't know (and love) fish sauce? But, for this dish, make sure the fish sauce you’re using is transparent. There’s a fermented kind of fish sauce that is an opaque brown and it's quite a bit different than the fish sauce we non-Vietnamese peeps are used to. Click here to read more about fish sauce. If you are in the market for a new one, this is our favorite one.The best pasta
If you don't already have a favorite brand of pasta, check out bronze extruded pasta. You can tell when the surface of the pasta looks sandier. The rougher surface picks up sauces better than the more inexpensive smooth pasta. Best of all, although it's "expensive" vs "inexpensive", the price difference is usually a dollar or two. Our current favorite brands are pastificio di martino and rustichella d'abruzzo. But any pasta cut with a bronze die is going to be great. xoxo stephVietnamese Caramelized Pork Belly Pasta
A super comforting bowl of deliciousness
- 1/4 cup sugar
- 1 lb pork belly (cubed)
- 2 tbsp fish sauce
- 1 cup water
- 1 shallot (sliced)
- 1/2 onion (sliced)
- freshly ground black pepper
- 8-12 oz spaghetti (bronze extruded preferred)
In a cast iron skillet or heavy bottomed pan, add the sugar and melt over medium to medium high heat. Don’t stir, just let the sugar melt and turn a deep caramel brown color, 3-5 minutes.
Add the pork belly, stir and cook until lightly golden brown, about 5 minutes.
Stir in the the water, fish sauce, onions and shallots. Bring to a boil and then reduce the heat until the liquid is at a simmer.
Simmer, stirring occasionally, until tender and the sauce reduces greatly, about 20-30 minutes.
Meanwhile, bring a large pot of salted water up to a boil and cook the spaghetti according to the package time. When done, drain and do not rinse. Add the pasta directly into the pan and toss to coat.
Taste and season with plenty of black pepper. Enjoy immediately!
Different fish sauces have different saltiness levels. If you’re not familiar with your bottle, start with 1-2 tablespoons of fish sauce and season to taste.
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I Am... Easy Hatch Green Chile Verde Recipe
I have to admit, I'm not sure whether green chile/chile verde is officially from Colorado, New Mexico, or somewhere else in the southwest. What I am sure of is that it's incredibly, impossibly good. If you've never tried it, it's like Texas chili but lighter, brighter, and way more fun (not dissing Texas chili though, I love Texas chili).
Green Chile Stew
In New Mexico this is just called pork stew, and for me it's the best version of pork stew I've ever had. I thought our favorite tonjiru from Tokyo might put up some competition, but after tasting this version, it was a hands down clear winner.Tomatillos in green chile
Tomatillos are not really a traditional ingredient, but the smokiness of the roasted tomatillo pairs perfectly with the chiles and is what makes this specific version stand out, for me.Hatch vs other green chiles
This recipe uses Hatch chiles because it's Hatch chile season, but if you don't live near the southwest, you can use Anaheims + a spicy green chile of your choice (such as jalapeño, serrano, and my favorite: thai). If the first half of the recipe looks familiar, that's because it's our 4 Ingredient Hatch Chile Salsa Verde, meaning you can double those ingredients and have yourself some awesome salsa to serve on the side.Best cut of pork for stew
The cut on pork used here is pork shoulder. I had to take off the skin and trim it off the bone, but if you can find boneless pork shoulder, it will make this recipe far far easier. This recipe works equally well in a slow cooker, Instant Pot, or in a dutch oven on the stove. I've never tried it at pressure an instant pot, but on the slow cook setting with the lid slightly open it should work exactly the same as a slow cooker. The photos are shot in a dutch oven because #aesthetics.Cooking time
Last note: I tasted this at 2 hours, 3 hours, and 3.5 hours. At 2 hours it's super bright and floral, you can really taste the chile, and the pork is still a little chewy in a wonderful way. By 3.5 hours the flavors are more melded together, the chile is more mild, and the pork is not quite fall apart tender but super soft. I liked both and I gave the win to 3.5 hours, but you should taste it at 2 and see if you like it, because who doesn't love to eat a little earlier? It makes room for second dinner.Super Easy Slow Cooker Chile Verde
This Easy Slow Cooker New Mexico & Colorado Hatch Chile Verde Recipe may be the best pork stew you’ve ever tasted
- 1 cup hatch chiles (about 4)
- 4 lb pork shoulder/butt (trimmed and cubed)
- 1 lb tomatillo
- 6 cloves garlic
- 1 cup fresh cilantro (about half a bunch)
- 1 medium onion (diced)
- 1 tbsp cumin
- 2 cups chicken stock (no sodium/unsalted preferred)
- tbsp oregano (Mexican oregano preferred, optional)
Trim your pork butt and cube it. Season well with salt and pepper and set aside.
Set your oven to broil. Wash and dry your tomatillos and hatch chiles. Rub them with oil (any oil is fine) and place in oven. Flip them when they are toasted to your liking and do the other side. This took 18 minutes in our oven at 550ºF.
While you are waiting for your peppers to roast, brown your pork shoulder cubes in your dutch oven on high heat or your slow cooker on high/saute. Work in batches to avoid crowding. Once all the pork is browned, move it to a plate and set aside. Be sure to use a timer so you don’t forget about the chiles roasting in the oven, or check back after every batch of pork.
Once the peppers are done, put them in a ziploc bag to steam for 10 minutes. Transfer the tomatillos along with cilantro, garlic, and a little salt to a blender and set aside.
Once you are done browning the pork, reduce heat to low and cook your onions. When the onions are translucent, add the cumin seeds and continue cooking for another 2 minutes to toast them. Then add the pork, all accumulated juices on the plate, and the chicken stock.
Remove the chiles from the bag and peel them. It’s not necessary but highly suggested that you also seed them with a small spoon. Once the chiles have been peeled and seeded, put them in the blender and puree. Once the salsa verde is pureed to your liking, combine it with the rest of the ingredients, mix well, and simmer for 2-4 hours.
In the last 1/2 hour of cooking, taste the chili and adjust seasoning, and if you are using oregano, add it in now.
Serve with cilantro, tortillas, and rice, or just enjoy by itself.
Serves 4 as a main or 8 as a side. Estimated nutrition is for a side portion.
I Am... Crispy Oven Baked Honey Garlic Tofu Bites
Honey Garlic Tofu Bites: exceptionally crispy golden oven-baked tofu nuggets coated in a sweet and savory honey garlic sauce. Tofu has got to be my ultimate favorite protein. Healthy, quick, convenient, and so easy to keep multiple packages in the fridge. I’ve loved tofu forever and now that Mike is a total tofu convert, it’s a big part of our meal plans! I love tofu so much that I will eat it straight out of the package with just a touch of really good soy sauce and a huge pile of thinly sliced scallions. If I’m feeling like a sweet, savory, garlicky, crispy snack I’ll make these honey garlic tofu bites. Quick, easy, and so satisfying. Pair them with some fluffy rice or whole grains and greens for a honey garlic tofu bowl and live your best life.
What kind of tofu for tofu bites?
I like using firm tofu for tofu bites because it’s firm enough to keep its shape and it has a nice, pleasing texture. You can also use medium but I wouldn’t use silken or soft as it’s too fragile.Tofu from firm to soft:
- Extra firm tofu - holds its shape exceptionally well, perfect for crumbling, frying, grilling, and using in stir fries.
- Firm tofu - holds it’s shape and super versatile, great for pan frying, braising, and stewing.
- Medium tofu - smooth and a little soft. You can purée it easily for soups, dips, and sauces. Also tastes amazing in braises, soups, and stir fries.
- Soft/Silken tofu - very smooth and delicate. Best for mapo tofu, miso soup, or other soups and stews. Also delicious with just soy, ginger, and scallions!
How to press tofu
Pressing tofu gets all the excess liquid out and makes it easier to crisp up. It also makes the tofu more dense and chewy. It’s a super simple step. If you’re using extra firm tofu, you can skip this step and just pat the tofu dry.- Open and drain the tofu, then fold up a clean tea towel or paper towels so they’re roughly the same shape as the tofu.
- Place the towels on a cutting board or plate and put the tofu on top. Top with another layer of folded towels.
- Place a second cutting board or plate on top and weight it down with a heavy bowl. Let sit for 15-30 minutes, changing the paper towels if needed.
- Use the tofu in your recipe!
Freezing tofu
Freezing tofu draws out the moisture and gives it an even meatier, firmer texture. When you freeze tofu the water inside turns into ice, making small holes. The holes can soak up marinades and flavor like a sponge and the texture of frozen then thawed tofu is firm and chewy. If you want to try it, drain the tofu, slice it into the end shape, then freeze it. Once you thaw it, squeeze out any extra water and braise, bake, stir fry, deep fry, marinate, or anything your heart desires.How to make tofu crispy
Make sure you dry it out. Moisture is the enemy of crispiness so give your tofu time to sit on some clean kitchen towels or paper towels and dry the surfaces throughly. Cornstarch! It’s what gives tofu a craggy coating and bakes up to crispy, crunchy perfection. You can also use potato starch or sweet potato starch. Starch is the key to crispy tofu because when heated, it creates a network of molecules that holds it’s structure.Substitutes for honey
If you want to make this vegan, you can easily substitute the honey for maple syrup so you have a honey maple tofu! Just do a 1-for-1 swap.Oven baked honey garlic tofu
Bake these up in a hot 400°F oven and flip them half way through. Because cornstarch doesn’t brown very much, you can give the tofu a light misting or brushing of oil if you want them to be super golden brown. I didn’t brush them because the sauce coats the bites and makes them glossy and golden, but it’s up to you!Pan fried
In a deep non-stick frying pan, heat up a neutral oil over medium heat. When hot and shimmery, add the coated tofu and cook until crispy and golden, flipping on all six sides.Air fried honey garlic tofu
Lightly oil or use cooking spray on the air fryer basket. Place the coated pieces of tofu in the basket, with at least 1/4” of space in between pieces. Lightly spray the tops of the tofu with cooking spray. Cook at 400°F for 5 minutes, then flip and lightly spray with extra cooking spray. Cook for 5 more minutes at 400°F.Deep fried honey garlic tofu
Prepare a wire cooling rack over a paper towel lined rimmed baking sheet. Heat up 2 - 2.5 inches of oil in a deep heavy bottomed pot until it reaches 325°F. It doesn’t need to be too deep, just enough to cover the size of the tofu. Use a pair of tongs to gently add a couple of pieces of tofu to the hot oil, being careful not to overcrowd. Fry in batches until lightly golden, about 2-3 minutes. Remove from the oil and let rest on your prepared wire rack.Honey garlic sauce
After the tofu is crispy, it’s time to sauce and toss. Simply warm up the honey, along with minced garlic, and soy sauce until bubbly and thick.More honey garlic and more tofu recipes
- 5 Ingredient Honey Garlic Chicken
- Mapo Tofu
- Sundubu Jjigae/Spicy Kimchi Soft Tofu Stew
- Tofu Fried Tofu Vegan Chicken Nugget Recipe
Honey Garlic Tofu Bites
Only 5 ingredients for a quick and tasty weeknight protein!
- 1 lb pressed tofu (1 package, see notes)
- 1 tbsp cornstarch
- 2 tbsp honey
- 1 tbsp soy sauce
- 3 cloves garlic (minced)
- black pepper (freshly ground, to taste)
- green onions (sliced, to garnish)
- toasted sesame seeds (to garnish)
Preheat the oven to 400°F. Dry off your tofu with a paper towel and cut into 1/2 inch cubes. Toss with the cornstarch and arrange the tofu on a parchment paper lined baking sheet.
Bake for 30-45 minutes – midway through, flip the tofu cubes.
When you have just 5 minutes left on the baking time (at that point your tofu should be a light golden brown) start the sauce. In a small frying pan, heat up honey, soy and garlic over medium heat until bubbly and thick. Taste and season with freshly ground pepper.
Remove the tofu from the oven and toss in the sauce. Garnish with sliced green onions and toasted sesame seeds. Enjoy hot!
You can substitute regular medium or firm tofu, just cut it and place it on clean paper towels, flipping every so often until it removes most of the excess moisture.
I Am... Salted Egg Yolk Fried Chicken
If you love fried chicken and all it’s variations, you’re going to love this absolutely addictive salted egg yolk fried chicken. It’s crunchy, juicy, and full of savory umami flavors.
You’re probably thinking one of two thoughts right now:
1. Yasssssss, salted egg yolk anything, give it to me!! 2. What the heck is salted egg yolk?What is salted egg yolk?
For the uninitiated, salted egg yolk is the yolk from a salted duck egg. Salted duck eggs are a super popular Chinese ingredient. They’re made by soaking duck eggs in a salt brine, which helps preserve and creative flavor. Essentially they’re cured duck eggs. After brining, the duck eggs get a salty (duh) aroma with a firm gelatinous egg white and a perfectly round firm golden orange yolk. You can buy them at the Asian grocery store both already cooked (they’ve been steamed or boiled) and uncooked. You’ll usually see the eggs with congee, added to stir fries, and steamed dishes. Maybe you’ve seen them in mooncakes? Since they’re so golden and round, they’re the symbolic full moon inside lotus paste and red bean mooncakes.What does salted egg yolk taste like?
They’ve been called parmesan-like and while I get the comparison, they don’t taste anything like parmesan. They’re rich and punchy, with a salty-sweet savoriness that is hard to describe. When cooked (usually steamed) they take on a slight graininess, almost like the crystals in a really good cheese, which is probably why the parmesan comparison is floating around.Why use salted egg yolk?
Just like parmesan, salted egg yolks are incredibly versatile. You can simply grate cooked egg yolks on to pasta, toast, or anything else you want to add a bit of oomph too. When you add salted egg yolks to a sauce, you’ll get an extra unctuous oozy cream, with so much umami. Salted egg yolks are also a sweet ingredient too – you’ll find them molten and golden in liu sha bao (egg custard buns), croissants, cookies, bread, ice cream, french toast, macaron, you name it, it’s probably been salted egg yolk-ed. Salted egg yolks are intensely beloved in Asian, especially Singapore. There’s been a glut of salted egg yolk foods and while some people think it’s a trend, it’s one that’s not going anywhere soon. It’s nice that such a traditional ingredient (it was first mentioned in writing in the 6th century) is still so beloved.Salted egg yolk fried chicken
Alright, now we can get to the meat of it - this salted egg yolk fried chicken is essentially crispy deep fried chicken nuggets in a savory-sweet salted egg yolk sauce. You mash steamed, sunshiny orange salted egg yolks which turn into a deliciously rich and creamy and crumbly salted egg yolk sauce that hugs and coats every nook and cranny of the crispy fried chicken bits. If you’ve never had salted egg yolk fried chicken you’re in for a treat. It’s SO GOOD, especially the little salted egg yolk nubbins.Ingredients for crispy salted egg yolk fried chicken
- Chicken. Chicken thighs are ideal - they’re juicy and take longer to cook compared to breasts which tend to dry out when deep fried. Cut the chicken into evenly sized pieces so everything cooks at the same rate.
- Egg white. Regular egg whites and cornstarch together are classically used in Chinese cooking as a technique referred to as “velveting.” Velveting gives you tender, juicy meat, and creates a crispy deep-fry batter.
- Soy sauce. Just a touch of soy sauce for umami in the marinade.
- Shaoxing wine. Shaoxing wine adds that classic aroma found in all good Chinese cooking. If you don’t have any, you can omit it, but it really adds an extra layer of flavor.
- Cornstarch. Cornstarch in the batter and as a dry coat for the chicken before it gets deep-fried makes chicken extra crispy and golden due to the fact that it doesn’t have gluten in it.
- Oil. Use a high-smoke point oil for deep frying.
- Salted egg yolks. The star ingredient! More on salted egg yolks below.
- Butter. This is the backbone of the salted egg yolk sauce and gives it fluidity and viscosity. I always buy unsalted butter so I can control the salt levels.
- Thai chilies. This is an optional ingredient but if you like spice this will add an extra layer of deliciousness! If you’re spice adverse, you can still add the chilies, just be sure to de-seed them first. Or you can skip them entirely.
- Sugar. Add a pinch or so of sugar to balance out the savoriness of the salted egg yolks. You don’t have to add sugar but I find that salty-sweet combination irresistible.
- Curry leaves. Fried curry leaves add extra aroma and crunch. If you can’t find curry leaves, use Thai basil, which is what I did!
Where to find salted egg yolks:
You can buy salted egg yolks at your local Asian grocery store in the section where the regular eggs are. They look like regular eggs but in plastic egg trays with 6 to a pack. They come both cooked and raw, try to find the ones that are “raw.” With the raw eggs, you can crack them open separate out the yolks and rinse them under cold running water before steaming. For the cooked eggs, you’ll have to peel the eggs, then remove the cooked egg whiles because you only need the yolks for the sauce. If you live in a place that has a super large Asian grocery store, you can even find just salted egg yolks - they come in a vacuum sealed package, usually in the frozen section. This is what I like to use!How to make salted egg yolk fried chicken
- Prep the salted egg yolks. Separate the egg whites from the yolks. If your salted eggs are raw, simply separate the way you would a normal egg. Once you have just the yolk, steam it in a dish over high heat for 10 minutes. It should be firm and cooked through. If your salted egg yolks come from the store cooked, try to remove a much as the whites as possible. Crumble the cooked yolks with a fork until very fine and set aside.
- Prep the chicken. Cut the chicken up into even bite sized pieces. In a bowl, whisk the egg whites with a bit of cornstarch until light and frothy then add the chicken pieces, soy sauce, and shaoxing wine. This is going to marinate for about 15 minutes.
- Fry the chicken. While the chicken is marinating, heat up your oil in a heavy deep pot and set up a wire rack over a baking tray or plate. When the oil is hot, toss the chicken into cornstarch then add to the hot oil and cook until golden and crispy. Remove and let rest on the wire rack.
- Make the sauce. In a pan, melt some butter over very low heat. When it’s all melted, add the crumbled salted egg yolks and stir. The butter and egg yolks will bubble up. Stir in some chopped chilis (if using), a pinch of sugar, and some curry or Thai basil leaves. Add in the fried chicken and toss to coat. Time to eat!
Extra saucy salted egg yolk fried chicken
This fried chicken is not on the super saucy side, but, if you’re a sauce fiend and want your chicken drowning in sauce, you can feel free to double the sauce part of the recipe!What to serve with salted egg yolk fried chicken
Salted Egg Yolk Fried Chicken Recipe
An Iconic Chinese Fried Chicken
Chicken
- 1 lb boneless skinless chicken thighs (cut into bite sized pieces)
- 1 egg white (see note)
- 1/2 tbsp light soy sauce
- 1/2 tbsp Shaoxing wine
- 1/2 cup cornstarch
- High heat oil for deep frying
Salted Egg Yolk Sauce
- 4 salted egg yolks
- 3 tbsp butter
- 1-2 Thai bird’s eye chili (deseeded and finely chopped, optional)
- 1-2 tsp sugar
- 10-15 curry leaves (or Thai basil)
Separate the salted egg yolks from the whites. Steam the yolks over high heat for 10 minutes until cooked through, then crumble with a fork until very fine. Set aside.
Marinate the chicken: whisk together the egg white with 1 tablespoon cornstarch until light and frothy. Add the chicken, soy sauce, and shaoxing wine and let marinate for 15 minutes.
Place a rack over a rimmed baking sheet lined with paper towels. Heat 2 inches of oil in a high-sided, heavy bottomed pot over medium high heat until oil reaches 350°F.
Scoop the chicken out of the marinade and toss in the remaining cornstarch. Use a pair of tongs to gently add the chicken to the hot oil in batches, being careful not to crowd the pan. Cook until golden brown, crispy, and cooked through, about 3-4 minutes, flipping as needed. Drain the chicken on your prepared rack and keep warm in the oven.
When all the chicken is cooked and keeping warm in the oven, make the sauce: In a frying pan, melt the butter over very low heat. Add the mashed salted egg yolks to the butter and cook until it starts to foam up.
Stir in the chili, sugar, and basil/curry leaves. Add the chicken and toss to coat evenly and enjoy immediately!
The egg white for the chicken batter is just a regular egg white, not salted.
I Am... Super Easy Vietnamese Chicken Curry Recipe
There might be nothing in the world better than traditional Vietnamese curry served with a giant pile of fresh, warm, and pillowy-soft Vietnamese baguettes. Curry came to Vietnam a long time ago, and while it’s a little less well known than its Thai cousins, it’s no less delicious and super easy to make. I grew up with this curry. Sort of. My mom's "a little of this and a little of that" recipes didn't really work for me so I've had to recreate them all as an adult. Luckily I can check how close my versions are to hers just by asking my mom for a batch of hers. This one hits while not using many special ingredients.
Vietnamese Curry Cooking Notes
- Leaving the chicken out while you marinate it lets it come to temperature for more even cooking. If the idea of this makes you squeamish, you can marinate in the fridge, but then you’ll need to add additional cooking time.
- You can add any kind of vegetables to this in addition to the potatoes. Tradtionally we go with carrots. The optional powders are just if you have these items in your pantry. The chili powder we use is Indian red chili powder, which is very very spicy.
- Because this is dinner & chill, I left out the lemongrass because it’s not too common at the average grocery store, but if you come across some while shopping, pick a stalk or two up, slice into 2” long lengths, and add it to the broth.
- Some of the commenters below noted that you might need more stock, so I've changed the recipe to read 2-4 cups of chicken stock from the original 2 cups.
What do you need?
Just a pot.How do you serve Vietnamese curry?
Serve with rice or baguettes to dip. Bonus points if you can find fresh Vietnamese baguettes from a local Vietnamese deli. It’s also traditional to serve this with pho noodles, in which case you should double the chicken broth and seasoning to make enough for two bowls.Other Vietnamese recipes to try
- A Very Authentic Vietnamese Lemongrass Beef Recipe
- Bun Bo Hue: Maybe Better than Pho?
- Easy Instant Pot Pho
- Spicy Noodles: Vietnamese Garlic Lemongrass Edition
- How to Make Vietnamese Salad Rolls
Easy Vietnamese Curry
A super easy dinner & chill weeknight favorite of mine
- 2 lbs bone in skin on chicken thighs
- 4 cloves garlic (crushed)
- 3 tbsp curry powder
- 1 tbsp neutral oil (plus extra for frying)
- 1 tbsp fish sauce
- 2 tsp garlic powder (optional)
- 2 tsp chili powder (optional)
- 1 shallot (diced)
- 1 lb potatoes (or other root vegetables of choice, cubed)
- 2-4 cups chicken stock (or as needed, see notes)
- 2 bay leaves
- 1 can coconut milk (5.6oz/165ml/the small can)
Marinate your chicken with half of the garlic, 2 tablespoons curry powder, 1 tablespoon of oil and 1 tablespoon of fish sauce. If you’re using garlic and chili powder, add one teaspoon of each as well. Let sit on the countertop while you to prep the vegetables or for as long as 2 hours.
In a medium-sized saucepan or saute pan over medium high, heat up 1-2 tbsp of oil and brown your chicken on both sides. Remove and set aside.
Reduce the heat to medium and add the shallot and remaining garlic and fry for a minute or two. Stir in the vegetables, the remaining curry powder, and the remaining chili and garlic powder, if using. Fry for a few minutes more.
Add 1/2 cup of chicken stock and scrape with a wooden spoon to deglaze the bottom of the pan.
Add the chicken, bay leaves, and enough chicken stock to just halfway cover the chicken (about 1 cup, but it depends on the size of the pot you use). Cover partially with a lid and simmer for 30 minutes.
Add the coconut milk and simmer, partially covered, for another 15 minutes, then adjust seasoning and serve.
Several people have said they prefer 1l/4 cups of stock so I've added that here.
I Am... A Very Authentic Countryside Bún Bò Xả Ớt – Vietnamese Lemongrass Beef Recipe
Bún bò xả ớt is an iconic Vietnamese lemongrass chili beef. Sweet, smoky, delicious, and traditionally served up with rice, noodles, or in salad rolls.
It's a story but it's not long
Long ago my grandmother took me to the farmer's market and shared this recipe with me...just kidding. But, not really. My family is from the deep, deep countryside of Vietnam - a tiny fishing village along the coast where no tourists ever visited. My mom kept baby ducks and baby pigs as pets and forebade my grandma from killing them for dinner. Like in France and anywhere else, countryside-folk and seaside-folk take food far more seriously than city-dwellers do. In her part of the world, my mom is famous for this dish. When she was younger, it’s what she would make for dinner parties and celebrations. A few years back, she visited some old friends in Melbourne. They invited a large bunch of people who all came from the same little village, and, you guessed it, asked her to make it for them. Steph doesn’t really know it, but it was even a housewarming gift my mom gave us when we moved in together: a 5lb brick of the chicken version of this stuff to be kept in the freezer and made as-needed. Steph always asked for more, but it never happened because my mom essentially retired from cooking.This specific lemongrass beef recipe
I would love to say that this recipe came from my mom, but it would only be a half-truth. When I was younger, I asked her how to make this and got the usual “a little of this and a little of that.” I’ve since refined it into the recipe below over the years. It's informed and inspired by the taste of my mom’s version, and tastes very similar, but modernized. Honestly, I like my version better for its ease, simplicity, and reproducibility by anyone-ness. My mom’s version will always be nostalgic for me, but this new version is my go-to. Although, maybe it’s time to invite my parents over for lunch with a big case of out-of-retirement pre-marinated meat and experience the nostalgia all over again. Note: this recipe is for the vermicelli noodle bowl version because that’s how people know it, but my family would just family-style all the components around a tabletop grill and roll everything into salad rolls at the table.What is bò xả ớt?
Bò xả ớt means beef with lemongrass and chili. It’s a favorite dish in Vietnam and increasingly famous in the rest of the world. It’s charred, smoky, lemongrassy, sweet, and slightly spicy beef, usually served as part of a vermicelli bowl or in a rice plate, or as the central protein of a salad roll party, although that’s usually more done at home. If you can find the DIY salad roll version in a restaurant, you’ve struck gold.What cut of beef should you use for lemongrass beef?
The best cut of beef for bò xả ớt is a bit of a contentious debate. My mom would say triple AAA USDA prime ribeye. The internet says flank or skirt steak. I say, you are overcooking the heck out of this, it won’t matter. Get the cheapest steak you would like to get. Chill your beef thoroughly before slicing, and don’t be afraid to pop it back in halfway through if it gets warm. You want fairly thin slices, 1/8" or less. If you are buying from a butcher or a good grocery store with a meat department, they might do it for you.Grilling vs Frying
In much of Vietnam, the correct way to cook any meat is grilled over hot coals, or these days, gas. I agree. If you can be bothered to turn on the bbq, you should do so. If you have a tabletop grill, these also produce excellent results (and is how we eat it when we have dinner with my parents on their deck). But, I’ve also tried frying it literally every way: in cast iron, in stainless steel, in nonstick, and in a wok, and I can confidently say some of the easiest and best results come surprisingly from nonstick. The charring you see in these photos come from a nonstick–except the one below, which is cast iron.Mortar and Pestle
If you have the equipment and willingness, a mortar and pestle goes a long way towards authenticity, both to the Vietnamese-ness of this recipe and to the countryside-ness of it too. Chopping doesn't release the flavors and juices the way a good crushing in a mortar and pestle does. It's completely optional, and you can just chop away, but to me, the mortar and pestle makes all the difference.Spice level
One of the words in the name of this dish means 'chili'. Even in Vietnam, central Vietnam is known for some super spicy food. But it doesn’t need to be super spicy if you don’t want to fry your tongue. I’ve given the appropriate amounts in Thai chili to make this a pleasant amount of spiciness (my mom’s version would have 4x as many chilies), but if you don’t like spice, swap the Thai chilies out for another red chili of choice, including bell peppers if that is what you like. I hope you try this dish, it’s one of my personal soul food meals. If you like it, please share it widely, because there are some truly terrible versions floating around the internet, though I’m sure that’s the case for any cuisine. —lemongrass is my drug of choice MikeThe Best Bún Bò Xả Ớt - Vietnamese Lemongrass Beef Recipe
Smoky umami goodness in a bowl.
- 1 lb beef (eg cheap sirloin, thinly sliced 1/8" thickness)
- 3 tbsp sugar
- 1" ginger (minced, about 30g/2 tbsp)
- 6 cloves garlic (crushed)
- 2 stalks lemongrass (minced, about 30g/2 tbsp)
- 8 Thai chilies (sliced, or other red chili of choice)
- 3 tbsp fish sauce (see note)
- 1 tbsp oyster sauce
- 1 tbsp oil
Optional Components for the Noodle Bowl
- 4 portions vermicelli
- 1/4 English cucumber (thinly sliced)
- 1/4 cup lettuce or cabbage (thinly sliced)
- 4 wedges lime
- 1/4 cup cilantro (roughly chopped)
- 1/4 cup mint (roughly chopped)
- 1/4 cup fried shallots (commercially available)
At least 1 hour before (overnight is better), marinate the beef: crush 1 tablespoon of sugar, half the ginger, 2 cloves of garlic, half the lemongrass, and 1 Thai chili in a mortar and pestle. Combine with the thinly sliced beef, along with 1 tablespoon each of fish sauce, oyster sauce, and oil. Mix well, then cover and store in the fridge.
At the same time, make your fish sauce: combine the remaining 2 tablespoons of sugar, 1 tablespoon of ginger, 4 cloves of garlic, and 2-4 Thai chilies (as comfortable) in a mortar and pestle. Crush into a fine paste, then transfer to a jar along with 2 tablespoons of fish sauce and 1 cup of water. Store in the fridge.
When you are ready to eat, cook your vermicelli to the time indicated on the package (usually 3 minutes), then drain and rinse well with cold water. Set aside. Prepare your vegetables. In the photo, I used quick pickled cucumbers, purple cabbage, lettuce, cilantro, lime, and fried onions.
To make quick pickled cucumbers, thinly slice 1/4 of an English cucumber, then toss with 1 teaspoon salt and 1 tablespoon sugar. Let sit for 15 minutes, then rinse in cold water.
Heat a large nonstick skillet with 1 tablespoon of oil over medium heat. Fry your remaining 1 tablespoon of minced lemongrass until crispy and golden brown, then drain and set aside, reserving the oil.
Add the marinated meat to the skillet and fry until well charred on both sides. You may need to do this in batches depending on the size of your nonstick skillet.
Arrange vermicelli, vegetables, and beef in a bowl. Toss with 1/4 cup of the fish sauce, then top with fried lemongrass, fried shallots, a squeeze of lime, and sliced chilies, as desired.
I Am... How to Make Vietnamese Salad Rolls
Salad rolls have got to be one of my favorite things to make and eat. Note: Are you looking for crispy crunchy deep fried (aka imperial) rolls? If so, please check out this post! If you’re looking for fresh Vietnamese spring rolls, also known as summer rolls, salad rolls, Vietnamese rice paper rolls, rice paper rolls, cold rolls, or gỏi cuốn, please read on:
What are salad rolls?
Super healthy and easy to make Vietnamese salad rolls, or gỏi cuốn, are a traditional dish that usually contains pork, prawns, vegetables, and vermicelli wrapped up into a roll made with rice paper. There are literally thousands of variations and they’re completely adaptable and customizable. They’re served fresh with a sauce for dipping, either a mixed fish sauce or a peanut sauce. You can have them for lunch, dinner, snacks, or as appetizers. Salad rolls go by many names: gỏi cuốn (which means salad rolls) and nem cuốn (which means meat rolls), rice paper rolls, summer rolls, Vietnamese rolls, crystal rolls, soft rolls, cold rolls, and fresh rolls. Partially the names are because of imperfect translation to English and partially it's a (North American) regional thing.How to have a salad roll party
If you’re never made them before, it might seem intimidating, but making salad rolls is one of the easiest, healthiest meals you can make at home. The traditional way to enjoy salad rolls is to have all the prepared ingredients at the table. Then you make and eat them as you go, a la minute. Here’s how to do it:- Gather your ingredients. You’ll need: rice paper, vegetables, protein (this is optional), and sauce ingredients. The best thing to do is make a list, go shopping if you need to, and have everything ready to go.
- Make the sauce. Start off by making a simple fish sauce vinaigrette for dipping. Mince 1 clove garlic and lightly mash with 1-2 tbsp sugar. Stir in 1 cup of water, 1 tbsp fresh lime juice, and 2 tbsp fish sauce. Mix together until the sugar dissolves, then set aside.
- Prep the vegetables and vermicelli. Wash and dry the lettuce, cilantro, mint, and basil. Slice or julienne the cucumber. Bring a pot of water to boil and cook the vermicelli according to the package, then drain, rinse, and drain well.
- Prep the protein. Slice the chicken (or whatever protein you prefer, you can go with pork shoulder, sirloin, shrimp, or tofu) into strips. Add the chicken to a bowl with sugar, ginger, garlic, lemongrass, fish sauce, oyster sauce, and oil. Let marinate for 15 minutes minimum.
- Lay out the table. If you are so inclined, set up a heat source in the middle of your table to cook your meats, otherwise, precook them just before setting the table so they're as hot as possible. Arrange your meat, vegetables, and rice paper on communal plates as in the image below. Fill a wide bowl or two with warm water to dip the rice paper in. Find enough sauce bowls for everyone to have their own sauce. Grab a plate for each person, some drinks, and roll the night away.
- Roll and enjoy!
Tips, tricks and frequently asked questions
What is rice paper?
Rice paper, known as bánh tráng in in Vietnamese, is a edible wrapper made from rice (and sometimes tapioca) flour. They’re sold dehydrated and you rehydrate them at home in water before using them. They’re used for spring rolls, imperial rolls, in salads, and grilled as rice crackers. They come in all different sizes and as well as the common round ones they sell squares, triangles, and half circles too. We like to keep them in the package and only take a few out at a time since they curl when exposed to air. Our favorite brands of rice paper are: Three Ladies, Rose Brand, and May.How to prepare rice paper
The best way to prepare rice paper is to have a large shallow bowl of hot tap water. Take a sheet of rice paper and dip it in the water so it’s completely submerged and remove it immediately. Lay it to a plate or cutting board and let it sit for 5-10 seconds where it will rehydrate and become pliable and soft.Tips for soaking rice paper
- Don’t overdo it. You don’t want to soak your rice paper or it will become soggy and disintegrate or become very fragile making it extremely difficult to roll.
- Dip. All you need to do is take the sheet of rice paper, dip it in, making sure the rice paper is submerged and then take it out and lay it flat. The water that clings to the rice paper will rehydrate it completely. Don’t listen to the blog posts out there that tell you to soak rice paper for 10-15 seconds - you’ll end up with a soggy mess!
- You don’t need boiling hot water. Use hot tap water or even just warm water. If your water is too hot the rice paper will become too soft.
- Look at the ingredients. If you’re having trouble with wrapping up your salad rolls, look at the ingredients on your rice paper package. Rice paper with tapioca in it has more give and chewiness (like boba!) so it’s easier to wrap. Rice paper make from 100% rice is a little bit more difficult for beginners to work with.
- Use a large shallow bowl or rimmed baking sheet. It’s easier to slide rice paper into a shallow bowl of water as opposed to a regular bowl, so hold the rice paper and just turn to dip it in the water. Alternatively, you can get one of these rice paper holders/water dipping bowls. They’re upright so all you do is dip the rice paper in and rotate it in the water.
How to roll salad rolls
Rolling a salad roll is super similar to rolling a burrito so if you’ve done that before you’re going to be great at it. The tighter your roll (without tearing the paper), the better!- Dip. Take your sheet of rice paper and dip it into water, then immediately remove and place on a flat surface, either a plate or cutting board. The rice paper won’t be completely soft yet, but will rehydrate as you arrange your ingredients.
- Arrange. Place your fillings on the bottom third of the rice paper. Pro tip, what you put down first will be visible on the outside of the roll.
- Fold. Fold the bottom up and over the filling, holding it down then fold the sides in towards the center, covering the filling.
- Roll. Roll up from the bottom to the top, tucking and rolling, dip and enjoy!
Salad roll ingredients
Protein
The best thing to do for protein is marinate it and fry it. Lots of salad roll recipes out there are just boiled/pan-fried protein but the way to layer flavors is to marinate your protein before cooking it. Our favorite is a classic sweet and spicy marinade. It works great on all proteins and tastes absolutely amazing! Make the marinade, add your protein (seafood, chicken, pork, beef, tofu), marinate for 1 hour minimum, then simply pan fry or grill.Vegetables
Think leafy greens like green leaf lettuce, red leaf lettuce, butter lettuce, iceberg lettuce, cabbage, spinach, etc. Crunchy/firm vegetables work too, just make sure to cut them into sticks: cucumbers, carrots, peppers, radish, daikon.Fruit
Things like sliced mango, peaches, or avocado can add a light sweetness to your rolls. Crunchy fruits like julienned apples, pears, or apple pears are good too.Herbs
Herbs are absolutely essential. At the bare minimum you need cilantro and basil, preferably Thai basil. We also like mint and shiso. Scallions are good too. There are a whole other bunch of Vietnamese herbs you can get too – if you have a Vietnamese grocery store in your town, they should have a large selection.Noodles
When we’re making salad rolls at home we rarely use noodles, instead we prefer to fill our rolls with vegetables, but if you are going to be using noodles, thin rice vermicelli is what you want. Just cook it according to the package directions, drain and rinse well.What to dip your salad rolls in
The dipping sauce is considered to be the most important part of salad rolls.Fish sauce vinaigrette
This is our preferred dip of choice: sweet, sour, salty and full of flavor. In a bowl or glass measuring cup, crush together 1 clove garlic, 1 Thai chili or habanero (optional), and 1-2 tbsp sugar. Stir in 1/2 cup water, the juice of 1/2 lime, and 2 tbsp fish sauce. Mix until the sugar dissolves. Adjust the ingredients until you're happy. More on nuoc mam here.Peanut sauce
Creamy and nutty, you can make this with peanut butter or like we do: almond butter. In a small bowl, mix together 2 tbsp hoisin sauce, 1 tbsp smooth peanut butter (or other nut butter),1 tbsp lime juice, 1 minced clove garlic, and 1-2 tbsp water. If you want it spicy, stir in sambal oelak to taste.Hoisin sauce
Keep it simple and just serve up with some hoisin amped up with lime, garlic, and a bit of sugar. In a small bowl, mix together 1/4 cup hoisin sauce, 1 tbsp sugar, the juice of 1/2 lime, 1 clove minced garlic, and 1-2 tbsp water.Why make salad rolls at home?
There are so many reasons you should make salad rolls at home instead of ordering them at restaurants, and the best one is freshness! Honestly nothing beats a freshly made salad roll. Trust me when I say that there is a huge difference in the way a freshly rolled salad roll tastes. The rice paper is soft and chewy, the meat is warm, and the vegetables are crisp and crunchy. Plus, when you make salad rolls at home, you get to customize them exactly how you want with your personal favorite fillings and dips. Restaurant salad rolls tend to be a generic, please-everyone recipe, but making them at home means your roll is suited to you and you alone. The ratio of veggies and which protein your roll is filled with is up to you. Even the size/thickness of the roll is up to you. And, there’s just something nice about a long, slow, communal DIY meal. It brings people closer.Can you make salad rolls ahead of time?
You can but the rice paper won’t taste as fresh and they tend to get a bit firm. If you want to make them ahead of time, make sure you individually wrap each roll in plastic wrap otherwise they’ll dry out. If you try to leave them together they’ll stick together and tear so individually wrapping is the only way to go. They will keep in the fridge, individually wrapped and put in a covered container for up to 3 days. That's it, hope you have a wonderful, healthy, and delicious salad roll party!Vietnamese Salad Rolls
Authentic super healthy and easy to make fresh Vietnamese salad rolls.
Protein
- 1 lb chicken (thinly sliced, or other protein of choice such as sirloin, pork shoulder, whole shrimp, or firm tofu)
- 1 tbsp sugar
- 1 tbsp ginger (minced)
- 2 cloves garlic (crushed)
- 1 stalk lemongrass (minced)
- 1 Thai bird’s eye chili (sliced, optional)
- 1 tbsp fish sauce
- 1 tbsp oyster sauce
- 1 tbsp oil
Rolls
- 12 rice paper (round preferred)
- 12-24 leaves lettuce (red or green leaf preferred)
- 1/2 English cucumber (julienned)
- 12 sprigs cilantro
- 24 leaves mint
- 24 leaves Thai basil (optional)
- 2 bundles rice vermicelli (optional)
At least 1 hour before (overnight is better), marinate the protein: crush 1 tablespoon of sugar, the ginger, garlic, lemongrass, and Thai chili (if using) in a mortar and pestle. Combine with your protein of choice with the fish sauce, oyster sauce, and oil. Mix well, then cover and store in the fridge.
Add a bit of oil to a skillet and fry your protein until well charred on both sides, in batches, depending on your skillet size. Remove from the pan. Alternatively, grill your protein until cooked on a tabletop grill or teppan.
One at a time, dip the rice paper into a bowl of warm tap water. Lay it out on a flat surface. To the bottom third of the round, add a leaf or two of lettuce, then the protein, a small amount of vermicelli, vegetables, and herbs.
Fold up the bottom of the rice paper wrapper up and over the filling. Fold in the two sides over the filling.
Roll up, from the bottom of the roll towards the top, tucking and rolling. Repeat as needed and enjoy dipped in your sauce of choice.
Estimated nutrition assumes chicken breast as the protein.
I Am... 8 Amazing Steak Sauce Recipes You Can Make in Minutes
Whether they're super aged pieces of steak-y art or supermarket 2-packs, these steak sauce recipes will take your steak dinners to the next level. Life is too short not to eat steak! If you’re looking for an easy yet impressive home cooked meal for date night, the answer is – and forever will – be steak. There’s just something about making steak at home that is so incredibly impressive. I love it when Mike makes me steak and I know that he’s equally happy when I make it for him. It just seems extra luxe to be making steak at home. It probably has something to do with the fact that steakhouses tend to be high end fancy affairs. But the secret to steak is: you can make it at home just as good or even better for a fraction of the cost.
Read More →
I Am... How to make the best matcha
I have matcha at least once a day. Not in the morning – usually in the afternoon, as a way to take some time to enjoy the little moments in life. It’s energizing, packed full of antioxidants, and is so incredibly delicious. It brings me back to when we lived in Japan and I would try to slow down and savor the seasons even though we were in ever-so-bustling Tokyo.
Matcha green tea
Matcha is taking over the world – from matcha lattes to cake, bread, ice cream, croissants, popcorn, cookies – there seems to be no end to the world’s love of matcha flavored things. It’s no surprise that matcha is the number one favorite flavor of sweets in Japan. From the traditional tea ceremony to more casual lattes in hip cafes, matcha is integral to Japanese culture. Matcha green tea is the purest expression of this. I miss the matcha culture in Japan so much. I never realized how much matcha green tea I drank until we left! From the twist cap cold matcha from convenience stores to the cute matcha cafes, I had so much matcha that I’m surprised that I didn’t turn green.What is matcha?
Matcha is a powdered green tea made from dried green tea leaves. The powdered tea is made from leaves that have been shade grown and doesn’t contain any stems or veins. Matcha is an incredibly vibrant green color, due to extra high chlorophyll levels.What does matcha taste like?
Matcha has a sweet vegetal grassy note, with a hint of nuttiness, and gentle bitter undertones. It’s like next-level green tea!Is matcha good for you?
Incredibly so! Green tea is an antioxidant, but matcha is on another level, benefits-wise, since you consuming the entire tea leaf. The antioxidants in matcha help reduce the risk of heart disease, boost metabolism, and lower blood pressure.Does matcha have caffeine?
Matcha contains more caffeine than regular green tea and just about the same as coffee. Unlike coffee, it doesn’t give you a jittery buzz because matcha has a specific amino acid (L-Theanine) that slows the release of caffeine and provides a sense of relaxing calmness.Which brand should I buy?
If you’re looking to drink your matcha with just water, go for ceremonial grade – we like Ippodo brand from Japan. If you want to enjoy your matcha with milk or sweetener and use it in desserts, culinary matcha is cheaper and will do the trick. Ito En culinary matcha is a good choice - I love their bottled cold green tea, so it makes sense that their culinary matcha is good too.Culinary vs ceremonial matcha powder
Not all matcha is created equally and it can be quite confusing. Generally, the more expensive the matcha, the higher the quality. The main difference is the youth of the green tea plants: the youngest plants produce a more sweeter, intense, rich and mellow flavor which is used for ceremonial matcha. Older plants are used to make culinary matcha.- Ceremonial matcha, because of its pure, sweet flavor is used in traditional Japanese tea ceremonies where they make koicha - a type of thick matcha. Because koicha is so intense, only the best matcha can be used because it’s only ever mixed with water and never used for lattes or in desserts or food. Essentially, ceremonial matcha has nothing to hide behind. Still, even within ceremonial matcha, there are various grades available.
- Culinary matcha is usually what is used for cakes, cookies, and other sweets or foods. Culinary matcha are usually harvested from older plants in the fall. Again, there are various grades of culinary matcha and because there’s no standard of grading, culinary matcha can range from very good to not so good at all.
Do I need a chasen/matcha whisk?
You don’t need a matcha whisk and holder, but if you have one, making match will be infinitely more enjoyable and easier. Traditional matcha whisks, called chasen, are made of a single piece of bamboo and have a multitude of springy whisps specifically designed to help whisk matcha into a creamy emulsified suspension. Chasen’s advantages are twofold: because chasen are made from bamboo, they won’t scratch your bowls and because they have so many prongs, they will actually froth your matcha, unlike a metal whisk. If you get a matcha whisk, it’s best to get the holder – kusenaoshi - as well. The holder holds the whisk with the prongs facing down so they can air dry in the proper shape and not get moldy. If you don’t want to get a chasen (they work great for making whipped cream as well) the next best thing is probably a milk frother. If you have nothing else, you can try shaking it in a sealed bottle.How to make matcha green tea at home
- Warm the bowl. Pour some hot water into your matcha bowl and soften the whisk by whisking it around the hot water. Pour the water out and dry with a clean cloth.
- Sift. Place your strainer over the bowl and put in 1-2 scoops of matcha and sift it into the bowl.
- Pour. Add about 3 tablespoons of water (the ideal temperature is 175°F). Use the whisk to slowly stir until there are no lumps.
- Whisk. Add more water, about 1/3 full. Whisk in from side to side in a zig-zag until the matcha is frothy.
- Enjoy. Drink the matcha straight from the bowl.
Matcha latte
If you want to make a matcha latte, do the same as above but add a tiny bit of sweetener and pour in 3/4 cups of warmed milk of your choice.Tips and tricks
- Don’t buy too much at once. Matcha has a short shelf life, once you open it, it will lose color and flavor so buy in small quantities. Keep it in the fridge for maximum freshness.
- Use a mesh strainer. A mesh strainer will help you sift out any lumps and make the whisking process smoother.
- Think about getting a matcha whisk. If you’re planning on making matcha a habit, get a chasen, or bamboo matcha whisk. It will break up any clumps, whip your matcha uniformly, and produce the right amount of foam.
- Try it out of a bowl. Matcha is best enjoyed out of the ceramic bowl you whisk it in. You cup it with both your hands and breathe in the aromas before sipping. Matcha bowls are about 4.5 to 5 inches in diameter.
- Sweeteners are okay! Feel free to sweeten your matcha with sugar, honey, maple syrup. Just don’t use too much or you’ll overwhelm the delicate matcha flavors.
What else can I make with matcha powder?
- Whipped Matcha (Dalgona Matcha)
- Mint Matcha Pomegranate Pavlova
- Sadaharu Aoki's Matcha Azuki
- Matcha Portuguese Egg Tarts
- Mini Pistachio Matcha Raspberry Puff Pastry Mille Feuille Jars
- Matcha Coconut Macaroons
How to Make Matcha
Japan's most delicious drink as rated by the Japanese.
- 1/2 tsp matcha
- 3 oz hot water (175ºF, about 1/3 cup)
Sift the matcha into a small bowl.
Pour in 1 ounce (2 tablespoons) of hot water into the bowl. Use a matcha whisk to mix gently into a smooth paste.
Pour in the remaining hot water and whisk vigorously in a zig zag motion until frothy.
To make a latte: whisk in 1 cup of steamed milk and sweetener, as desired.
I Am... Tini’s Mac and Cheese
Tini’s viral mac and cheese is an absolute dream and so rich and delicious. Three kinds of cheese and corkscrew pasta are a match made in heaven. If you’re a mac and cheese lover, this is the recipe you need try.
What is Tini’s mac and cheese?
Tini’s mac and cheese is a viral Tiktok with over 60 million views and counting. It’s viral in the way people wish their videos could go viral. Everybody and their aunt made her mac and cheese for Thanksgiving, so if you want to give it a try, I’ve detailed it for you below! It’s probably the best thing you can bring to a potluck or a cookout or a summer BBQ, for real, for real.Tini’s viral mac and cheese ingredients
- pasta - Tini uses corkscrews aka cavatappi (pictured above) aka the best pasta for mac and cheese because the sauce goes into the center of the tube and when you bite into it, you’re biting into pockets of cheesy creaminess. You can find corkscrews at most grocery stores or online.
- cheese - there are three kinds of cheese in Tini’s mac and cheese: mozzarella, colby jack, and sharp cheddar. Buy blocks of cheese and grate them yourself. After your shred all your cheese, mix them up and divide them into 2 equal portions.
- butter - you need butter to make a roux or white sauce, go for unsalted.
- flour - flour is the other ingredient in roux. The regular all purpose flour in your pantry is perfect.
- evaporated milk - one can of evaporated milk makes everything super creamy.
- heavy cream - using heavy cream instead of milk makes this mac and cheese even creamier and richer.
- seasonings - salt, pepper, garlic powder, smoked paprika. The garlic powder adds garlickiness and the smoked paprika adds a hint of smokiness in the background. Mix up all the seasonings together in a small bowl so it’s easy to add to the pan.
- Dijon mustard - most people don’t know this but almost all mac and cheese recipes contain some kind of mustard. Tini opts for Dijon, which cuts through the richness of the cheese and adds balance to the entire dish.
How to make Tini’s mac and cheese
- Cook the pasta: in a large pot of salted water, cook the pasta over high heat according to the package directions then drain well.
- Make a roux: melt 3 tablespoons of butter in large non stick pan. When it’s melted, add half of the seasoning and stir it around to release the aromatics. Stir in 3 tbsp flour and stir and cook until everything starts bubbling and the raw flour cooks.
- Add the evaporated milk: slowly stream in one can of evaporated milk and whisk immediately. It should start to thicken slightly.
- Add the heavy cream: stir in the heavy cream, whisking it in completely. Whisk in the remaining seasoning and 1 tbsp of Dijon. Let the sauce thicken slightly, whisking occasionally.
- Add the cheese: Add in 1/2 of the cheese, by the handful, whisking in and letting each handful melt before adding more cheese.
- Stir in the pasta: Stir in your cooked pasta making sure all the sauce coats every single noodle.
- Layer the mac and cheese: in an oven safe casserole dish, layer the pasta. Add 1/2 of the mac and cheese to the pan, spreading it out evenly. Then add 1/2 of your remaining shredded cheese. Add the rest of the mac and cheese and finish the top with the last of the shredded cheese.
- Bake: Pop the casserole into a preheated 350°F oven and bake for 25-30 minute or until the top melts and it’s golden and bubbly.
- Broil: Finish it off by broiling for 2 minutes so the mac and cheese gets a nice little crust.
- Enjoy! Add some sliced chives if you want (Tini does!), then scoop and enjoy!
Who is Tini?
Tini is a cook (she was also on Next Level Chef with Gordon Ramsey) with a popular Tiktok account with over 5.5 million followers.Mac and cheese tips and tricks
Shred your own cheese - Pre-shredded cheese usually has cellulose in it to make sure the shreds don’t clump and the cellulose makes your mac and cheese grainy. Layer - Just like lasagna, layering mac and cheese is a pro move. You get pockets of melty cheese and a crispy cheese top. Season - Don’t skip the garlic powder, smoked paprika, and mustard! They really add that extra bit of oomph and flavor that takes this mac and cheese over the top. Trust me, you don’t really taste any of the seasonings in particular, instead they just meld together into a really nice flavor note that makes you want to eat more and more.Make ahead mac and cheese
You can make this entire recipe ahead of time up until the point where you bake it. Cover it tightly and keep in the fridge for up to 3 days before baking. To bake it, cover it with foil and bake it for 30 minutes, remove the foil and continue to bake until the mac and cheese is heats through. Finish by broiling.Do you need to use corkscrews?
I've made this many times now and corkscrews are good but so are traditional macs, mini penne, and rotini. Really any pasta shape you love will be just as good because this mac and cheese is so decadent it won't matter, the pasta is just the vehicle to transport the gooey cheesy deliciousness.Is this too rich/complicated/expensive?
Try this luscious homemade scratch Velveeta mac and cheese as an easy to make alternative that will hit all right notes too. Or for a more refined take, try this Pumpkin Sage Mac and Cheese from our noodle cookbook. Happy mac and cheesing friends! xoxo stephTini’s Mac and Cheese
If you’re a mac and cheese lover, this is the recipe you need
- 1 lb pasta (corkscrew/cavatappi preferred)
- 1 lb mozzarella cheese
- 1 lb colby jack cheese
- 1/2 lb cheddar cheese (sharp preferred)
- 1/4 tsp salt
- 1/4 tsp freshly ground pepper
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 3 tbsp unsalted butter
- 3 tbsp all purpose flour
- 12 oz evaporated milk (~1 can)
- 2 cups heavy cream
- 1 tbsp mustard (Dijon preferred)
Preheat your oven to 350°F. Bring a large pot of salted water to a boil over high heat. Once at a rolling boil, add the pasta and cook it according to the package directions. When done, drain well.
While the water is coming to a boil and the pasta cooks, shred the cheese. Grate the cheese with the coarse side of a box grater. Once you finish grating, mix all the cheese together in a large bowl, then divide into two even portions and set aside.
Make the seasoning mix: in a small bowl, stir together the salt, pepper, garlic powder, and smoked paprika. Set it aside.
In a large pan, melt the butter over medium heat. When melted, add 1/2 of the seasoning mix. Stir, bringing out the aromatics. Add the flour and cook, stirring constantly, until everything bubbles slightly and looks incorporated.
Slowly stream in the evaporated milk while whisking to ensure there are no lumps. Next, add the heavy cream, whisking constantly. Whisk in the Dijon and remaining seasoning mix. Let the sauce come to a simmer and thicken, giving it an occasional whisk.
Add HALF of the cheese. Turn the heat to low (or remove it from the heat if needed) and slowly melt in 1/2 of the cheese, handful by handful, making sure the cheese melts before adding more.
Stir in the drained pasta, making sure to coat all the noodles in sauce.
Grab your casserole dish and add 1/2 of the mac and cheese to the bottom of the dish, spreading evenly. Layer on 1/2 of the remaining cheese then the remaining mac and cheese.
Finish by evenly layering on the last of the shredded cheese.
Bake in the preheated oven for 25-30 minutes or until the top melts and bubbles. Broil for 2 minutes to give it a crispy crust, the remove, let sit for a bit so you don’t burn yourself, scoop and enjoy!
Serves about 10 as a side or 5-6 as a main dish.
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