Home Author
Author

Herman

Shallot Oil Rice Paper Noodles in a bowl
Rice Paper

Shallot Oil Rice Paper Noodles

by Herman
written by Herman

Shallot Oil Rice Paper Noodles are an easy and flavorful dish that combines silky, chewy rice paper noodles with aromatic shallot oil, soy sauce, fried garlic, and fried shallots. The rice paper noodles are also gluten-free. This dish is perfect for when you’re craving something quick yet packed with bold flavors and satisfying textures.

What is Shallot Oil?

Shallot oil is a fragrant, golden oil infused with the rich, savory aroma of fried shallots. Made by gently frying thinly sliced shallots in neutral oil until crispy, the process not only creates a flavorful cooking oil but also yields crunchy fried shallots that double as a delicious topping. Shallot oil is a versatile ingredient commonly used in Asian cuisines, adding depth and a subtle sweetness to dishes like noodles, rice, and stir-fries. In my version, I also added thin slices of garlic for extra flavor!

Why You’ll Love This Recipe

  • Quick and easy: Perfect for busy days and can be whipped up in 30 mins or less!
  • Bursting with flavor: The combination of shallot oil, soy sauce, and crispy toppings makes every bite unforgettable.
  • Unique texture: Silky rice paper noodles provide a fun and satisfying alternative to traditional noodles.
  • Customizable: Add your favorite toppings, vegetables, and protein to make it your own.
  • Perfect for meal prep: The shallot oil can be made ahead and used in other dishes too!
Shallot Oil Rice Paper Noodles picked up by chopsticks

Ingredients

  • Shallots: Thinly sliced to make crispy fried shallots, which serve as a crunchy topping and infuse the oil with their rich aroma.
  • Neutral Oil: Acts as the base for shallot oil, carrying the flavors of the shallots and garlic without overpowering the dish. I used canola oil for my recipe.
  • Garlic: Minced and added to the oil for extra depth and fragrance.
  • Rice Paper: Rehydrated and cut into noodles for a silky, gluten-free alternative to traditional noodles.
  • Soy Sauce: Adds a savory umami base to the sauce, complementing the aromatic oil.
  • Dark Soy Sauce: Enhances the dish with a deeper color and a touch of sweetness.
  • Sugar: Balances the savory elements of the sauce and rounds out the flavors.
  • Salt: Elevates the overall taste without overpowering.
  • White Pepper: Adds a subtle, earthy heat that pairs beautifully with the shallot oil.
  • Fried Shallots: A crunchy topping that adds texture and enhances the shallot flavor.
  • Fried Garlic: A crispy garnish that boosts the dish’s savory profile.
  • Fresh Cilantro: Offers a burst of freshness to balance the rich sauce.
  • Chili Oil: Optional but adds a spicy kick for those who love heat.

How to Make Shallot Oil Rice Paper Noodles

Step 1: Make the Shallot Oil

In a small pan, heat 1/2 cup neutral oil over medium heat. Add 3 large thinly sliced shallots and cook, stirring frequently, until golden and crispy (about 5–7 minutes).

Remove the shallots with a slotted spoon and drain them on a paper towel. Reserve the oil in the pan.

Lower the heat, add 2 minced garlic cloves to the oil, and sauté for 1 minute until fragrant. Remove from heat and set aside.

Step 2: Prepare the Rice Paper Noodles

Dip 2 pieces of rice paper (or 3 for thicker noodles) into lukewarm water, stack them evenly, and place them on a cutting board to rehydrate.

Once dry and pliable, brush both sides with the reserved shallot oil to prevent sticking.

Cut the stacked rice paper into 1-inch thick noodles or your desired size. Transfer the noodles to a bowl of cold water to keep them hydrated until ready to use. Repeat with the remaining rice paper.

Step 3: Assemble the Noodles

In a large bowl, mix 2–3 Tbsp shallot-garlic oil, 2 Tbsp soy sauce, 1 Tbsp dark soy sauce, 1 tsp sugar, a pinch of salt, and a dash of white pepper.

Add the prepared rice paper noodles to the bowl and toss until evenly coated.

Step 4: Add Toppings and Serve

Top the noodles with crispy fried shallots, fried garlic, fresh cilantro, and chili oil if desired. Serve immediately for the best flavor and texture.

Storage

This dish is best enjoyed fresh, but leftover shallot oil can be stored in an airtight container in the fridge for up to a week.

Tips

  • Soak rice paper noodles in cold water: After cutting rice paper noodles, add to a bowl of cold water to keep them hydrated and separated until sauce is ready.
  • Make extra shallot oil: It’s versatile and can be used to elevate other dishes like fried rice or stir-fried vegetables.

Shallot Oil Rice Paper Noodles in a bowl

Shallot Oil Rice Paper Noodles

Print
Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )

Ingredients

For the Shallot Oil:

  • 3 large shallots, thinly sliced
  • 1/2 cup neutral oil (like canola or vegetable oil)
  • 2 cloves garlic, minced

Note: The above ingredients makes extra than what is needed for the rice paper noodles. You can store the extra oil.

For the Noodles:

  • 8 sheets rice paper
  • 2 Tbsp soy sauce
  • 1 Tbsp dark soy sauce
  • 1 tsp sugar
  • Pinch of salt
  • Dash of white pepper

Toppings:

  • Fried shallots
  • Fried garlic
  • Fresh cilantro
  • Chili oil

Instructions

  1. In a small pan, heat the neutral oil over medium heat. Add the sliced shallots and cook, stirring frequently, until golden and crispy, about 5-7 minutes. Use a slotted spoon to remove the shallots and drain them on a paper towel. Reserve the oil in the pan. Lower the heat and add the minced garlic to the oil. Sauté for 1 minute until fragrant but not browned. Remove from heat. For this recipe, you only need some of the shallot oil and you can save the rest in an airtight container.
  2. Dip 2 pieces of rice paper (or 3 if you want thicker noodles) in lukewarm water then stack together making sure to align evenly. Place rice paper on a cutting board to allow it to rehydrate. Once rehydrated and dry, brush the bottom and top sides of the stacked rice paper with some oil (to prevent it from sticking later). Cut noodles into 1-inch thick noodles or your desired size. Transfer noodles to a bowl of cold water to keep them hydrated until the sauce is ready. Repeat with remaining rice paper.
  3. In the bowl, mix 2-3 Tbsp shallot-garlic oil, soy sauce, dark soy sauce, sugar, sesame oil, and white pepper. Add the noodles and mix to coat well.
  4. Top the noodles with crispy fried shallots, fried garlic, fresh cilantro, and chili oil if desired.

0 comments
0 FacebookTwitterPinterestEmail
Pork soup dumplings on a plate with chili oil
Dim Sum

Pork Soup Dumplings (Xiao Long Bao)

by Herman
written by Herman

Pork Soup Dumplings, also known as Xiao Long Bao, are the ultimate comfort food for dumpling lovers like me. These delicate, steamed dumplings feature juicy pork filling paired with a savory broth, delivering an unforgettable bite every time. Whether you’re a dumpling aficionado or new to this dish, making Pork Soup Dumplings (Xiao Long Bao) at home is a fun and rewarding experience!

What are Pork Soup Dumplings (Xiao Long Bao)?

Xiao Long Bao is a Chinese steamed dumpling filled with pork and soup, originating from the Jiangnan region. The soup inside is solidified into a jelly using gelatin and melts into a rich broth when steamed. It’s a harmonious combination of silky wrappers, tender meat, and flavorful soup.

Why You’ll Love This Recipe

  • Flavor-packed experience: Each dumpling is a flavor bomb of savory broth and juicy pork.
  • Interactive and fun to make: From creating the soup jelly to folding dumplings, it’s an engaging process.
  • Restaurant-quality at home: Impress your friends and family with these iconic dumplings.
  • Customizable: Easily adjust the filling to include chicken, shrimp, or vegetarian options.
  • Perfect texture: The delicate wrapper holds the silky soup and tender meat effortlessly.

Ingredients

  • Chicken Stock: The base for the savory soup; using unsalted stock lets you control the saltiness.
  • Knox Gelatin Powder: Solidifies the broth into a jelly, making it easy to wrap the soup into the dumpling.
  • Shaoxing Wine: Adds depth and a hint of sweetness to both the soup and filling.
  • Soy Sauce: Enhances umami and provides a balanced saltiness.
  • Ginger: Infuses warmth and a slight spicy kick into the broth and filling.
  • Salt: Balances and brings out the flavors in the soup and meat mixture.
  • Ground Pork: The juicy, tender main ingredient for the filling.
  • Green Onion: Adds a subtle freshness and aromatic flavor to the filling.
  • Sesame Oil: Provides a nutty aroma and enhances the overall flavor.
  • White Pepper: Offers a delicate heat and balances the richness of the filling.
  • Dumpling Wrappers: Thin dumpling wrappers (like gyoza wrappers) are perfect for holding the filling and steaming evenly.

How to Make Pork Soup Dumplings (Xiao Long Bao)

Step 1: Make the Gelatin Soup

  • In a small bowl, mix 1.5 tsp gelatin powder with 2 Tbsp water and let it sit until the liquid is absorbed.
  • In a pot, combine 1 cup chicken stock, 1 Tbsp shaoxing wine, 1 Tbsp soy sauce, thumb-sized ginger slices, and a pinch of salt. Heat until it simmers for 4-5 minutes.
  • Stir in the gelatin mixture until dissolved and let it cook for another minute.
  • Remove the ginger slices, transfer the broth to a bowl, cover, and refrigerate for a few hours until it becomes a jelly. Once set, cut into small cubes.

Step 2: Prepare the Filling

  • In a mixing bowl, combine 1/2 pound ground pork, 1/2 stalk minced green onion, 1 Tbsp minced ginger, 1 Tbsp shaoxing wine, 1 Tbsp soy sauce, 1 tsp sesame oil, a pinch of salt, and a dash of white pepper.
  • Stir the mixture until sticky and whipped in texture.
  • Fold in the diced broth jelly, mixing gently to combine. Keep the filling chilled to prevent the gelatin from melting.

Step 3: Assemble the Dumplings

  • Place a dumpling wrapper in your palm and wet the edges with water.
  • Add about 1 tsp of filling to the center of the wrapper.
  • Fold the edges to the center, pinching and twisting to seal the dumpling. Repeat with the remaining wrappers and filling.

Step 4: Steam the Dumplings

  • Place the dumplings in a steamer lined with parchment paper, leaving space between each to prevent sticking.
  • Steam over medium heat for 7–8 minutes until cooked through. Turn off the heat and let the dumplings steam for another 1-2 mins with the lid on (to prevent dumplings from collapsing). After this, dumplings are ready to serve!

Storage

These dumplings are best eaten fresh, but you can freeze uncooked ones on a tray and steam directly from frozen when ready to enjoy.

Tips

  • Keep everything cold: Chilled filling is key to preventing the gelatin from melting before cooking.
  • Use thin wrappers: Gyoza-style wrappers are easier to work with and give a delicate bite.
  • Steam in batches: Avoid overcrowding the steamer so the dumplings cook evenly and retain their shape.

Pork soup dumplings on a plate with chili oil

Pork Soup Dumplings (Xiao Long Bao)

Print
Serves: 3-4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

Gelatin Soup

  • 1 cup unsalted chicken stock
  • 1.5 tsp of knox gelatin powder
  • 1 Tbsp shaoxing wine
  • 1 Tbsp soy sauce
  • 1 thumb sized ginger, cut into thick slices
  • Pinch of salt

Dumplings

  • 1/2 pound ground pork
  • 1/2 stalk green onion, minced
  • 1 Tbsp minced ginger
  • 1 Tbsp shaoxing wine
  • 1 Tbsp soy sauce
  • 1 tsp sesame oil
  • Pinch of salt
  • Dash of white pepper
  • 15-20 dumplings wrappers (tip: use thin wrappers like gyoza)

Instructions

  1. Add 1.5 tsp gelatin powder and 2 Tbsp of water in a bowl, stir, and let sit for a few mins until absorbs all the liquid. Meanwhile add chicken stock, shaoxing wine, soy sauce, ginger, and salt to a pot and heat until simmering for 4-5 mins. Add gelatin paste and stir until combined well and cook for another min. Discard ginger pieces, transfer to a bowl, cover, and chill in the fridge for a few hours until broth turns into a jelly form. When ready, cut into small pieces.
  2. When the soup is ready, make the filling by combining pork, green onion, ginger, shaoxing wine, soy sauce, sesame oil, salt, and white pepper together, stirring until well incorporated. Consistency should be whipped and sticky. Add diced soup jelly to the filling and mix well. Keep the meat chilled so the gelatin doesn’t melt.
  3. With each dumpling wrapper, wet the corners with water then add about 1 tsp of filling in the center then gently fold all the corners to the center top and twist to seal. Repeat with remaining wrappers and filling.
  4. Steam over medium heat for 7–8 minutes until cooked through. Turn off the heat and let the dumplings steam for another 1-2 mins with the lid on (to prevent dumplings from collapsing). After this, dumplings are ready to serve!

0 comments
0 FacebookTwitterPinterestEmail
shrimp rice paper rolls on a white plate
Dim Sum

Shrimp Rice Paper Rolls (Cheung Fun)

by Herman
written by Herman

If you love dim sum like me, then you are going to love this recipe for Shrimp Rice Paper Rolls (Cheung Fun). This is a fun and easy hack to make the classic shrimp noodle rolls at home! Packed with juicy shrimp, topped with a sweet soy sauce, and steamed to perfection, these rolls are light, satisfying, and incredibly easy to make at home.

What is Rice Paper Rolls?

Rice Paper Rolls are a versatile dish made by wrapping a delicious shrimp filling in rehydrated rice paper, then steaming them to create a soft, chewy texture. These rolls are not only quick to prepare but also highly customizable, making them a go-to option for a quick snack, appetizer, or light meal.

Why You’ll Love This Recipe

  • Quick and easy: With a few simple ingredients, these rolls come together in less than 20 minutes.
  • Light and satisfying: The soft, chewy rice paper pairs perfectly with the juicy shrimp filling.
  • Customizable: You can swap out shrimp for chicken, tofu, or even veggies to suit your preferences.
  • Bursting with flavor: The combination of shrimp, sesame oil, and the sweet soy sauce creates an irresistible umami-packed dish.
  • Perfect for any occasion: Whether it’s a casual snack or an elegant appetizer, these rolls are always a hit.

Ingredients

  • Rice Papers: These thin, translucent sheets form the soft and chewy exterior of the rolls.
  • Large Shrimp: Provides a tender, flavorful filling that cooks quickly when steamed.
  • Salt: Enhances the natural flavors of the shrimp and filling.
  • White Pepper: Adds a gentle heat and depth to the seasoning.
  • Sesame Oil: Adds a rich, nutty aroma to both the filling and the rolls.
  • Oyster Sauce: Provides a savory umami punch that elevates the shrimp filling and sauce.
  • Corn Starch: Helps bind the filling together for a smoother texture.
  • Soy Sauce: The base of the sweet soy sauce, adding a savory and slightly salty flavor.
  • Sugar: Balances the saltiness with a touch of sweetness in the sauce.
  • Water: Ensures the sauce has the perfect consistency for drizzling.
  • Chopped Scallions: Adds a fresh, herbal crunch to the filling and garnish.
  • Chili Oil: Brings a spicy kick and vibrant color to the finished dish.

How to Make Rice Paper Rolls

Prepare the Shrimp Filling:
Pat the shrimp dry, chop into small pieces, and mix with salt, white pepper, sesame oil, oyster sauce, and corn starch until well combined.

Assemble the Rolls:
Rehydrate a rice paper by dipping it briefly in room-temperature water and laying it flat on a plate. Place 1-2 tablespoons of the shrimp mixture in a thin line in the center, top with 1 tablespoon of scallions, and fold the sides inward. Roll tightly from the bottom up, ensuring the paper wraps around at least 2-3 times to avoid tearing during steaming. Repeat with the remaining rice papers and filling. Brush the assembled rolls with sesame oil and place on a steam-safe plate.

Steam the Rolls:
Bring water to a boil in a steamer. Place the plate with rolls in the steamer basket and steam for 7-8 minutes until the shrimp is fully cooked.

Make the Sauce:
While steaming, mix soy sauce, oyster sauce, sugar, and water in a bowl until the sugar dissolves.

Serve:
Once the rolls are steamed, drizzle them with the prepared sauce and garnish with chopped scallions and chili oil. Serve immediately and enjoy!

Storage

Rice Paper Rolls are best enjoyed fresh but can be stored in an airtight container in the fridge for up to a day. Reheat briefly in a steamer to restore their texture.

Tips

  • Don’t overfill: Overstuffing the rolls can cause the rice paper to tear during steaming. Keep the filling light for easy rolling.
  • Use room-temperature water for rice paper: Hot water can make the rice paper too fragile and prone to ripping.
  • Brush with sesame oil: This prevents the rolls from sticking together and adds extra flavor.

shrimp rice paper rolls on a white plate

Shrimp Rice Paper Rolls (Cheung Fun)

Print
Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 3 voted )

Ingredients

Rice Paper Rolls

  • 5-6 rice papers
  • 1/2 pound large shrimp, cut into smaller pieces
  • 1/8 tsp salt
  • Dash of white pepper
  • 1/2 tsp sesame oil
  • 1 tsp oyster sauce
  • 1 tsp corn starch

Sauce

  • 2 Tbsp soy sauce
  • 1 Tbsp oyster sauce
  • 2 tsp sugar
  • 1 Tbsp water

Garnish:

  • 3 Tbsp chopped scallions
  • 1 tsp sesame oil
  • 1-2 tsp chili oil

Instructions

  1. Pat dry shrimp and roughly chop into small pieces. Add salt, white pepper, sesame oil, oyster sauce, and corn starch and mix together.
  2. Rehydrate rice paper by dipping in room tempature water. Place rice paper on plate then add about 1-2 Tbsp shrimp in the center forming a thin line. Add 1 Tbsp chopped scallions on top. Fold the rice paper on the sides towards the center, then roll starting from the bottom towards the top until shrimp is packed and you get a rectangle shape. (Make sure not to overstuff with shrimp so you can roll the paper over at least 2-3 times. This prevents the roll from ripping when steaming.) Continue with remaining rice paper and shrimp. Transfer rice noodles to a steam safe plate and brush with sesame oil.
  3. Heat water and prepare steamer basket. Carefully add plate to steamer basket and steam for 7-8 mins.
  4. While steaming, make sweet soy sauce by combining soy sauce, oyster sauce, sugar and water.
  5. Once noodle rolls are cooked, remove from heat and garnish with more scallions, sauce and chili oil.

0 comments
0 FacebookTwitterPinterestEmail
Thai tea pumpkin pie on a plate
Desserts

Thai Tea Pumpkin Pie

by Herman
written by Herman

Looking for a creative twist on the classic pumpkin pie? This Thai Tea Pumpkin Pie combines the warm, spiced comfort of pumpkin with the aromatic, floral notes of Thai tea for a dessert that’s as unique as it is delicious. Whether you’re a pumpkin pie purist or an adventurous foodie, this pie is sure to surprise and delight.

What is Thai Tea Pumpkin Pie?

Thai Tea Pumpkin Pie is a fusion dessert that combines the traditional flavors of pumpkin pie with the sweet and slightly spiced flavors of Thai tea. Thai tea, a popular drink in Southeast Asia, is made from black tea leaves infused with spices like star anise and tamarind. Infusing the cream with Thai tea gives this pie a unique and aromatic flavor profile, elevating it from the usual fall dessert fare.

Why You’ll Love This Recipe

  • Unique flavor profile: The Thai tea infusion brings a sweet, spiced twist to a classic favorite.
  • Easy to make: With a simple homemade crust and straightforward filling, this pie is beginner-friendly.
  • Creamy and smooth texture: The filling is silky and luscious, with just the right balance of spices and sweetness.
  • Versatile: Perfect for Thanksgiving, a dinner party, or any time you want to impress with a unique dessert.
  • Aromatic and indulgent: The fragrance of Thai tea combined with pumpkin spices fills your kitchen with cozy vibes.

Ingredients

  • All-Purpose Flour: The base of a tender, flaky crust.
  • Salt: Enhances the flavors in the crust and filling.
  • Unsalted Butter: Adds richness and creates a buttery, melt-in-your-mouth crust.
  • Ice Water: Helps bind the dough while keeping it cool for a flaky texture.
  • Heavy Cream: Provides richness and creaminess to the filling and infuses beautifully with Thai tea.
  • Thai Tea Leaves: The star of the show, these fragrant leaves give the pie its unique flavor and light orange hue.
  • Pumpkin Puree: The foundation of the filling, it adds natural sweetness and a creamy texture.
  • Brown Sugar: Adds deep, caramel-like sweetness to the filling.
  • Ground Cinnamon, Ginger, Cloves, Nutmeg: Classic pumpkin pie spices that bring warmth and depth.
  • Eggs: Help set the filling and give it structure.
  • Vanilla Extract: Enhances the overall flavor with its sweet, floral notes.

How to Make Thai Tea Pumpkin Pie

Prepare the Crust:

  1. In a bowl, combine flour, salt, and chilled butter. Toss and rub butter into the flour until it resembles coarse crumbs with pea-sized bits of butter.
  2. Drizzle in ice water, 1 tablespoon at a time, until the dough holds together. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  3. Roll out the dough on a floured surface to fit your pie pan. Transfer to the pan, trim, and crimp the edges as desired. Chill the formed crust for 2 hours.
  4. Preheat oven to 375°F. Prick the crust with a fork, line with parchment, fill with pie weights, and bake for 15-20 minutes.

Prepare the Filling:

  1. Heat heavy cream over medium heat until just simmering. Add Thai tea leaves, remove from heat, and steep for 10 minutes. Strain to remove tea leaves and cool slightly.
  2. In a bowl, whisk together pumpkin puree, brown sugar, spices, and salt. Stir in the Thai tea-infused cream, eggs, and vanilla until smooth.

Assemble and Bake:

  1. Preheat oven to 350°F. Pour the filling into the prepared crust.
  2. Bake for 50-60 minutes, or until the center is just set.
  3. Cool the pie for 30 minutes, then refrigerate for at least 2 hours before serving.

Storage

Store the pie in the refrigerator for up to 3 days. Serve chilled or at room temperature.

Tips

Chill the crust thoroughly: A cold crust ensures maximum flakiness, so don’t skip the chilling steps.
Don’t overbake: The center should still have a slight jiggle when you take the pie out of the oven. It will continue to set as it cools.
Use loose tea leaves or tea bags: Loose leaves give stronger flavor, but tea bags make cleanup easier. Choose based on your preference.

Thai tea pumpkin pie on a plate

Thai Tea Pumpkin Pie

Print
Serves: 4-6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 3 voted )

Ingredients

Pie Crust

  • 1 1/4 cups all-purpose flour (for a single crust)
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, chilled and cut into small cubes
  • 3-4 tablespoons ice water

Pumpkin Pie Filling

  • 1 cup heavy cream
  • 1/4 cup loose Thai tea leaves
  • 1 15-ounce can pumpkin puree
  • 3/4 cup brown sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 3 large eggs
  • 1 tsp vanilla extract

Instructions

For Pie Crust:

  1. In a bowl, add flour, salt, and chilled butter cubes to the flour mixture. Gently toss with your fingers and rub butter cubes into the flour until you get coarse crumbs with some pea-sized pieces. Do not overmix as you want the small chunks of butter.
  2. Drizzle in 3 tablespoons of ice water into the mixture. If it's too dry, add an additional tablespoon of ice water, a little at a time, until the dough holds together when pressed.
  3. Remove dough from the bowl and form into a ball, then flatten it into a disc. Wrap it in plastic wrap and refrigerate for at least 30 minutes (or up to 2 days) to chill.
  4. On a lightly floured surface, roll the dough out to fit your pie pan, fold the dough a few times, then roll out again until about 1/8-inch thick. Carefully transfer it to the pie pan, trimming and crimping the edges as desired. Chill the formed crust in the pan for 2 hours before baking.
  5. Preheat oven to 375F. Prick the bottom of the crust a few times with a fork, line the crust with parchment paper, and fill it with pie weights or dried beans and bake for 15-20 minutes.

For Filling:

  1. Heat the heavy cream over medium heat until it’s just about to simmer. Add in the loose Thai tea leaves (or add loose leaves into a tea bag for easier removal later), remove from heat, and let steep for 10 minutes. Strain the tea to remove the leaves or bags. Set aside to cool slightly.
  2. In a large bowl, whisk together the pumpkin puree, brown sugar, cinnamon, ginger, cloves, nutmeg, and salt. Add the Thai tea infused heavy cream, eggs, and vanilla extract. Mix until smooth and fully combined.
  3. Preheat oven to 350F. Pour the filling into the prepared crust. Bake for 50-60 minutes, or until the center is just set. Remove from the oven and let cool for 30 mins. Refrigerate for at least 2 hours (or overnight) to fully set.
  4. Serve with heavy whipped cream or scoop of ice cream and enjoy!

0 comments
0 FacebookTwitterPinterestEmail
Chinese steamed eggs in a bowl with sauce on top
DinnerLunch

Chinese Steamed Eggs – Silky and Soft!

by Herman
written by Herman

Chinese Steamed Eggs are one of my childhood comfort foods. Light, silky, and incredibly delicious, Chinese Steamed Eggs are a classic dish that feels like a warm hug in a bowl. This simple recipe transforms eggs into a velvety custard-like texture, topped with a savory soy sauce drizzle and fresh garnishes. It’s a quick and versatile dish that’s perfect as a side or a light main course!

What are Chinese Steamed Eggs?

Chinese steamed eggs are a traditional dish where beaten eggs are combined with water and steamed until they reach a silky, custard-like consistency. The eggs are then topped with a flavorful soy sauce mixture and garnished with fresh scallions and chili oil. This dish is beloved for its simplicity and is often served as part of a home-cooked meal.

Why You’ll Love This Recipe:

  • Silky texture: The smooth, custard-like consistency is so satisfying and comforting.
  • Simple ingredients: Made with pantry staples like eggs, soy sauce, and sesame oil.
  • Customizable flavors: Add your favorite garnishes like scallions, chili oil, or even shrimp for a twist.
  • Quick and easy: Perfect for busy weeknights or when you want something light yet flavorful.
  • Versatile dish: Serve it as a side, light main course, or even a snack.

Ingredients:

  • Eggs: The base of the dish, providing the silky texture when steamed.
  • Water: Combined with the eggs at a 2:1 ratio to create the custard-like consistency.
  • Salt: Enhances the natural flavor of the eggs without overpowering them.
  • Soy Sauce: Adds a savory, umami-rich flavor that complements the steamed eggs.
  • Sugar: Balances the soy sauce with a touch of sweetness.
  • Sesame Oil: Adds a nutty, aromatic flavor to the soy sauce drizzle.
  • Chopped Scallions: A fresh garnish that adds a burst of color and mild onion flavor.
  • Chili Oil: Provides a spicy kick and a vibrant finish to the dish. Feel free to adjust to your spice level!

How to Make Chinese Steamed Eggs:

1. Prepare the Egg Mixture

Crack the eggs into a bowl and beat them thoroughly. Add lukewarm water in a 2:1 ratio to the eggs and mix well. Strain the mixture through a fine strainer into a shallow bowl to remove any lumps or air bubbles. Gently mix in the salt and remove any surface bubbles with a spoon.

2. Steam the Eggs

Heat water in a steamer until boiling. Carefully place the bowl of egg mixture into the steamer. Cover the bowl with a plate to prevent condensation from dripping onto the eggs. Steam for 8-10 minutes, then turn off the heat and let the residual steam finish cooking the eggs for another 5 minutes.

3. Make the Sauce

While the eggs are steaming, in a small bowl, mix soy sauce, sugar, and sesame oil until well combined. Set aside.

4. Assemble and Garnish

Remove the steamed eggs from the steamer. Drizzle the soy sauce mixture over the top, then garnish with chopped scallions and a drizzle of chili oil.

Storage:

Chinese steamed eggs are best enjoyed fresh but can be stored in the refrigerator for up to 1 day and reheated gently before serving.

Tips:

  • Achieve silky texture: Straining the egg mixture removes lumps and ensures a smooth custard-like consistency.
  • Prevent water spots: Cover the bowl with a plate during steaming to avoid condensation dripping into the eggs.
  • Control the heat: Keep the steaming process at a gentle simmer to prevent overcooking or bubbles in the custard.

Chinese steamed eggs in a bowl with sauce on top

Chinese Steamed Eggs

Print
Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )

Ingredients

  • 3 eggs
  • 2:1 ratio of lukewarm water in liquid measurement
  • 1/4 tsp salt
  • 2 Tbsp soy sauce
  • 1 tsp sugar
  • 1/2 tsp sesame oil
  • Chopped scallion (garnish)
  • Chili oil (garnish)

Instructions

  1. Add eggs to a bowl and beat eggs. Add water and mix well. Strain the egg mixture through a fine strainer. Add egg mixture to a medium shallow bowl and remove any additional bubbles on top with a spoon. Add salt and mix slightly again.
  2. Heat water in a steamer. Carefully add bowl to the steamer then cover with a plate on top to prevent condensation from dripping into the eggs.
  3. Steam for 8-10 mins. Turn off the heat and let residual heat steam for another 5 mins.
  4. While eggs are steaming, in a separate bowl, combine soy sauce, sugar, and sesame oil and mix well. Set aside.
  5. Remove steamed eggs from steamer then drizzle soy sauce mixture on top. Garnish with chopped scallions and chili oil.

0 comments
0 FacebookTwitterPinterestEmail
Bowl of Vietnamese chicken noodle soup with chopsticks
NoodlesSoup

Easy Vietnamese Chicken Pho

by Herman
written by Herman

If you’re looking for a warm, flavorful, and comforting bowl of soup, this Easy Vietnamese Chicken Pho is here to save the day! This Vietnamese classic noodle soup combines earthy broth, tender shredded chicken, and fresh garnishes, all served over delicate vermicelli noodles. Perfect for chilly evenings or when you’re craving a taste of something light yet satisfying.

What is Chicken Pho?

Chicken pho, or phở gà, is a traditional Vietnamese noodle soup known for its fragrant, clear broth. Made by simmering chicken with spices like star anise, cinnamon, and cardamom, it’s a flavorful yet light dish that’s often served with fresh herbs, lime, and bean sprouts. The dish is both nourishing and versatile, making it a staple in Vietnamese cuisine.

Why You’ll Love This Recipe:

  • Ease of Preparation: Quick and easy to make with simple steps and ingredients.
  • Rich Flavor Profile: Rich, aromatic broth infused with warm spices for a comforting meal.
  • Customization Options: Customizable toppings let you create your perfect bowl.
  • Healthier Alternative: A healthier, lighter alternative to beef pho.
  • Family-Friendly and Meal Prep-Friendly: Perfect for meal prep or a family-friendly dinner.

Ingredients:

  • Whole Chicken: Provides the base flavor for the broth and tender shredded meat for the soup.
  • Water: Creates the broth, allowing all the ingredients to simmer together and develop rich flavors.
  • White Onions: Adds sweetness and depth to the broth, especially when charred.
  • Ginger: Enhances the broth with its subtle warmth and aroma.
  • Pho Spice Sachet: A blend of traditional spices (star anise, cinnamon, fennel, cloves, coriander, cardamom) that give pho its signature flavor.
  • Rock Sugar: Balances the salty and savory elements of the broth with a touch of sweetness.
  • Fish Sauce: Adds umami and depth, essential for authentic pho flavor.
  • Salt: Adjusts the seasoning of the broth to your taste.
  • Vermicelli Noodles: The base of the soup, these rice noodles soak up the broth beautifully.
  • Bean Sprouts, Green Onions, Cilantro, and Limes: Fresh garnishes that add crunch, brightness, and a zesty finish.

How to Make Easy Vietnamese Chicken Pho:

1. Prepare the Aromatics

Turn on the broiler and place the halved onions and ginger on a sheet pan. Broil for 10 minutes until the outsides are nicely charred. This step deepens the flavor of the broth.

2. Simmer the Broth

Quickly rinse the chicken and remove any giblets from the cavity. In a large stockpot, bring 14 cups of water to a boil. Once boiling, add the whole chicken, charred onion, ginger, pho spice sachet, rock sugar, and fish sauce. Bring the water back to a boil, then reduce the heat to a simmer. Let it cook gently for 1.5 hours. Add salt to taste.

3. Shred the Chicken

Carefully remove the cooked chicken from the pot. Let it cool slightly, then remove the meat from the bones. Shred the meat and set it aside. Discard the bones.

4. Cook the Noodles

Prepare the vermicelli noodles according to the package instructions. Once cooked, drain and divide into serving bowls.

5. Assemble the Pho

Pour the hot broth over the noodles in each bowl. Top with shredded chicken and your choice of garnishes, such as bean sprouts, green onions, cilantro, and a squeeze of lime.

Storage:

Chicken pho is best enjoyed fresh, but leftover broth and chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving.

Tips:

  • Enhance Broth Flavor: Char the onion and ginger well to maximize the broth’s flavor.
  • Achieve Clear Broth: For clearer broth, skim off any foam or impurities that rise to the surface while simmering.
  • Customize Your Bowl: Customize your garnishes to suit your taste—add chili slices for heat or extra lime for tanginess.

Bowl of Vietnamese chicken noodle soup with chopsticks

Easy Vietnamese Chicken Pho

Print
Serves: 2-3 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 3 voted )

Ingredients

Broth

  • 1 whole chicken (about 5lbs)
  • 14 cups water
  • 2 white onions, halved
  • 1 large chunk of ginger (about 2 oz.), skin removed
  • 1 sachet of pre-made pho spices*
  • 1 small chunk rock sugar (or 1-2 Tbsp sugar)
  • 4 Tbsp fish sauce
  • Salt to taste

Noodles and Garnishes

  • Vermicelli noodles
  • Bean sprouts
  • Green onions
  • Cilantro
  • Limes

*Note: if you can’t find pre-made spice sachet, you can make your own by combining the below:

  • 6 whole star anise
  • 1 cinnamon stick
  • 1.5 Tbsp fennel seed
  • 10 cloves
  • 3 Tbsp coriander seed
  • 1 black cardamom

Instructions

  1. Turn on the broiler. Add onion and ginger to a sheet pan. Broil for 10 mins until the outside is charred
  2. Rinse chicken quickly then remove giblets inside cavity.
  3. In a large stockpot, bring water to a boil. Once boiling, add chicken, onion, ginger, sachet of pho spices, rock sugar, and fish sauce to the pot. Bring water back to boil then turn down the heat to a simmer for 1.5 hours, checking the broth and stirring occassionally. Add salt to taste.
  4. Carefully remove the whole chicken and remove the meat from the bones. Shred the meat and discard the bones.
  5. Cook vermicelli noodles according to the package. Pour hot broth over noodles and add shredded chicken and desired garnishes.

0 comments
0 FacebookTwitterPinterestEmail
Portuguese egg tarts on a plate
Dim Sum

Portuguese Egg Tarts – Flaky and Custardy!

by Herman
written by Herman

If you haven’t tried Portuguese Egg Tarts before, then you are missing out! With a flaky puff pastry shell and smooth, custardy filling, these egg tarts are the perfect balance of sweet and creamy, with just a hint of vanilla. These are perfect for dessert or an indulgent snack and will add a touch of Portugal to your home!

What is a Portuguese Egg Tart?

Portuguese egg tarts, also known as Pastéis de Nata, are traditional pastries that originated in Lisbon, Portugal. They feature a rich, creamy custard filling with caramelized tops, nestled in flaky, buttery pastry shells. Slightly different from other custard tarts, their texture and caramelization make them unique and absolutely delightful.

Why You’ll Love This Recipe:

  • Simple Ingredients: Uses everyday ingredients like milk, cream, and eggs for a deliciously easy dessert.
  • Luxurious Texture: Smooth, creamy filling meets the crispy, flaky pastry shell for a perfect bite.
  • Delicious Flavor: With a subtle hint of cinnamon and vanilla, these tarts are sweet, warm, and comforting.
  • Authentic Taste: Capture the classic flavors of Portugal right at home.
  • Perfectly Shareable: Great for potlucks, family events, or anytime you want to impress your guests.

Ingredients:

  • Milk: Adds creaminess to the custard filling, creating a smooth texture.
  • Heavy Cream: Gives the filling a rich, luscious flavor and a creamy mouthfeel.
  • Sugar: Sweetens the custard and helps with caramelization in the oven.
  • Corn Starch: Acts as a thickening agent, ensuring the custard sets properly.
  • Cinnamon Stick (optional): Adds a subtle warmth and aromatic hint, enhancing the custard’s flavor.
  • Egg Yolks: Create a rich and velvety custard filling, essential to the tart’s creaminess.
  • Vanilla Extract: Provides a gentle, sweet aroma and enhances the custard’s flavor.
  • Puff Pastry Egg Tart Shells: These ready-to-use shells make it easy to achieve that flaky, golden crust typical of Portuguese egg tarts. You can find these in the frozen section of any Asian grocery store!

How to Make Portuguese Egg Tarts:

1. Prepare the Custard Filling

In a small pot over low heat, whisk together milk, heavy cream, sugar, and corn starch. Continue whisking until the sugar and corn starch have dissolved and the mixture reaches a slight simmer. Avoid overcooking. Remove from heat and let it cool for 5 minutes.

2. Combine with Egg Yolks

In a separate small bowl, whisk together the egg yolks and vanilla extract. Gradually pour the warm cream mixture into the egg yolk mixture, whisking constantly until fully incorporated. Strain the mixture through a fine mesh strainer for a smooth custard.

3. Fill and Bake

Preheat your oven to 475°F (245°C). Place puff pastry shells on a baking tray and pour the custard filling into each shell, filling them about 3/4 full. Bake for 15-20 minutes or until the tops have golden brown spots and the custard is set.

Storage:

  • For the best flavor and texture, Portuguese egg tarts are best eaten fresh on the day they’re baked.
  • Store leftovers in the refrigerator and reheat in the oven for a few minutes to re-crisp the crust.
  • You can also freeze baked egg tarts for up to 2 months. Reheat in the oven at 350F for about 10 mins.

Tips:

  • Prevent Overheating the Cream Mixture: Avoid boiling the cream mixture; a gentle simmer is enough to dissolve the sugar and corn starch.
  • Strain for Smoothness: Straining the custard helps remove any lumps, giving a smooth, velvety texture.
  • Reheat for Crispiness: If storing, reheat in the oven to revive the flaky texture of the puff pastry.

Portuguese egg tarts on a plate

Portuguese Egg Tarts

Print
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 3/4 cup milk
  • 1/2 cup heavy cream
  • 1/3 cup sugar + 1 Tbsp
  • 1 Tbsp corn starch
  • 1 small cinnamon stick (optional)
  • 4 egg yolks
  • 1 tsp vanilla extract
  • 12 puff pastry egg tart shells

Instructions

  1. Whisk together milk, heavy cream, sugar, and corn starch in a small pot over low heat. Whisk until sugar and corn starch is dissolved and mixture is slightly simmering (don’t overcook). Turn off heat let cool slightly for 5 mins.
  2. In a small bowl, whisk egg yolks and vanilla together. Gradually add warm cream into egg yolk until well incorporated. Strain through mesh strainer.
  3. Preheat oven to 475F. Pour filling to egg tart shells until 3/4 full. Bake for 15-20 mins until tops have golden brown spots and custard is set.

0 comments
0 FacebookTwitterPinterestEmail
Rice Paper Bacon on a plate
Rice Paper

Rice Paper Bacon – Vegan and Plant-Based!

by Herman
written by Herman

Get ready for something so unique: Rice Paper Bacon! Yes, you heard that right—crispy, smoky, savory strips that are made from rice paper, completely plant-based, and satisfy that bacon craving without the meat. Whether you’re vegan, vegetarian, or just looking for a unique way to shake up breakfast or brunch, this rice paper bacon will make your taste buds dance.

What is Rice Paper Bacon?

Rice paper bacon is a plant-based alternative to traditional bacon, using thin rice paper sheets seasoned with a smoky, savory marinade to mimic the flavors and crispiness of real bacon. The rice paper provides a light, crispy texture, and the marinade delivers that smoky flavor we all love in bacon. Perfect for sandwiches, salads, or just snacking, this vegan bacon substitute is a delicious twist on a classic favorite.

Why You’ll Love This Recipe:

  • Easy to Make: With just a handful of pantry ingredients, you’ll have this recipe ready in no time.
  • Crispy Texture: The rice paper crisps up beautifully in the pan, giving you that satisfying crunch.
  • Smoky, Savory Flavor: Thanks to smoked paprika, soy sauce, and optional liquid smoke, each bite has that familiar bacon flavor.
  • Versatile: Great for sandwiches, wraps, salads, or even breakfast burritos!
  • Unique & Plant-Based: This recipe is completely vegan, making it a fantastic alternative for anyone looking to cut back on meat.

Ingredients:

  • Rice Paper: The base of this bacon; they crisp up beautifully and hold the marinade flavor well.
  • Soy Sauce: Adds a savory, umami flavor, giving depth and richness to the bacon.
  • Olive Oil: Adds a bit of fat, which helps the rice paper crisp up in the pan.
  • Maple Syrup: Provides a touch of sweetness, balancing the smokiness with a classic bacon-like flavor.
  • Sriracha: Adds a slight hint of spice for a subtle kick.
  • Smoked Paprika: The key to the smoky flavor, giving the rice paper that classic bacon taste.
  • Garlic Powder: Adds an earthy, savory note that complements the other flavors.
  • Black Pepper: Freshly cracked for a bit of heat and depth.
  • Liquid Smoke (optional): Boosts the smoky flavor for an extra punch, though it’s optional.
  • Water: Thins out the marinade for easy coating.
  • Oil for the Pan: Helps the rice paper strips fry up crispy and golden.

How to Make Rice Paper Bacon:

1. Make the Marinade

In a bowl, combine soy sauce, olive oil, maple syrup, sriracha, smoked paprika, garlic powder, black pepper, and optional liquid smoke. Add 1-2 tablespoons of water to thin the marinade slightly.

2. Prep the Rice Paper

Quickly dip one rice paper sheet in water, then immediately dip a second sheet and stack them together. Let them sit for about 30 seconds to rehydrate. Dip the stacked rice paper into the marinade, ensuring it’s fully coated.

3. Cut the Strips

Using a knife or pizza cutter, slice the marinated rice paper into 1-1.5 inch wide strips. Transfer to a plate and repeat with the remaining rice paper sheets.

4. Fry the Bacon

Heat 1 tablespoon of oil in a medium pan over medium heat. Add a few rice paper bacon strips and fry for 2-3 minutes on each side, or until browned and crispy. Remove from the pan and repeat with the remaining strips, adding more oil if necessary.

Storage:

Rice paper bacon is best enjoyed fresh, but any leftovers can be stored in an airtight container for up to 2 days.

Tips:

  • Quick Dip for Hydration: Avoid over-soaking the rice paper; a quick dip in water is all it needs.
  • Adjust Marinade Thickness: If the marinade seems too thick, add a bit more water for even coating.
  • Avoid Overcrowding: Fry the strips in small batches to keep them crispy and prevent sticking.

Rice Paper Bacon on a plate

Rice Paper Bacon

Print
Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 5 voted )

Ingredients

6 sheets of rice paper

3 Tbsp soy sauce

1 Tbsp olive oil

1 Tbsp maple syrup

1 tsp sriracha

1 tsp smoked paprika

1 tsp garlic powder

Freshly cracked black pepper

1/2 tsp liquid smoke (optional)

1-2 Tbsp water to thin out marinade

Oil for the pan

Instructions

  1. In a bowl, add soy sauce, olive oil, maple syrup, sriracha, smoked paprika, garlic powder, black pepper, and liquid smoke (optional) together. Thin out with 1-2 Tbsp of water.
  2. Quickly dip one sheet of rice paper in water then another sheet of rice paper and stack together. Let rehydrate for 30 seconds. Next, dip rice paper in marinade until fully coated. Using knife or pizza cutter, cut strips into 1-1.5 inch wide strips. Transfer to another plate then repeat with remaining rice paper.
  3. In a medium pan on medium heat, add 1 Tbsp of oil then add strips of bacon. Fry for 2-3 mins per side until browned and crispy. Remove from pan and repeat with remaining rice paper bacon strips.

0 comments
0 FacebookTwitterPinterestEmail
Thai coconut curry noodle soup in a bowl
Soup

Thai Coconut Curry Noodle Soup

by Herman
written by Herman

Whenever the weather gets a little colder, I crave noodle soup like crazy. And no other soup hits the spot like this Thai Coconut Curry Noodle Soup. This red curry noodle soup is a fusion of flavors, combining the creamy richness of coconut milk with the comforting warmth of red curry paste. That’s why this soup is perfect for when you’re craving something hearty yet slightly spicy especially in colder weather.

What is Red Curry Paste?

Red curry paste is a blend of red chilies, garlic, lemongrass, and other aromatics, giving it a spicy, fragrant profile. Popular in Thai cuisine, it adds warmth and depth to dishes and pairs beautifully with coconut milk for a creamy, spicy broth.

Why You’ll Love This Recipe:

  • Easy to Make: Comes together in just a few steps with simple ingredients.
  • Bold Flavor: The red curry paste and coconut milk create a spicy, creamy, and slightly sweet broth.
  • Customizable: Use any noodles you like, and add your favorite garnishes to make it your own.
  • Rich Texture: Creamy coconut milk and al dente noodles make this soup feel indulgent.
  • Perfect Comfort Food: Ideal for cozy nights when you need something warm and filling.
Thai coconut curry noodle soup in a bowl

Ingredients:

  • Noodles of Choice: Use your preferred noodles; they soak up the flavorful broth perfectly.
  • Oil: Helps to sauté the aromatics, bringing out their flavors.
  • White Onion: Adds a mild sweetness and forms the flavor base for the soup.
  • Ginger: Fresh ginger brings warmth and depth, balancing the rich coconut milk.
  • Garlic: Adds a pungent, aromatic layer to the broth.
  • Red Curry Paste: The star of the broth, delivering a spicy, fragrant kick.
  • Red Bell Pepper: Adds color, sweetness, and a bit of crunch.
  • Coconut Milk: Creamy and rich, it balances the spice of the curry paste. I used full-fat for extra creaminess.
  • Chicken Broth: Adds a savory base to the soup, making it hearty and filling. I used low-sodium broth so I can adjust the salt later.
  • Fish Sauce: Adds a touch of umami and depth to the broth.
  • Brown Sugar: Balances out the spiciness with a hint of sweetness.
  • Lime Juice: Adds brightness and acidity, rounding out the flavors.
  • Salt: Enhances the overall taste, bringing all flavors together.

Garnish:

  • Soup Dumplings: Adds a fun, extra bite to the soup.
  • Soft Boiled Eggs: Eggs with a jammy yolk adds richness and extra protein.
  • Bok Choy: Provides freshness and crunch.
  • Chopped Scallions: For a bit of sharpness and color.
  • Chili Oil: Adds a bit of heat and flavor depth. Adjust to your taste!
  • Limes: A final squeeze of lime gives it a bright, tangy finish.

How to Make Red Curry Ramen Soup:

1. Cook the Noodles

In a pot, bring water to a boil and add noodles. Cook until al dente, following the instructions on the package. Drain noodles and quickly rinse with cold water. Set aside.

2. Make the Soup

In another pot over medium heat, heat the oil, then add onion, ginger, and garlic. Sauté until fragrant, about 1 minute. Add red curry paste and red bell peppers, stirring for 1-2 minutes until well incorporated. Add coconut milk, chicken broth, fish sauce, brown sugar, and lime juice, stirring to combine. Bring the soup to a boil, then reduce the heat and simmer for 8-10 minutes. Add salt to taste.

3. Serve the Soup

In a large bowl, add the cooked noodles and pour the soup over them. Add your favorite toppings such as soup dumplings, soft boiled eggs, bok choy, chopped scallions, chili oil, and limes as desired.

Storage:

This soup is best enjoyed fresh, but leftovers can be stored in the fridge for up to two days. Reheat gently on the stove to preserve the creamy texture.

Tips:

  • Adjust Spice Level: Add more or less red curry paste to control the spiciness.
  • Extra Creaminess: Stir in an extra splash of coconut milk if you prefer a creamier broth.
  • Custom Garnishes: Feel free to add your favorite veggies or proteins to make it even heartier!

Thai coconut curry noodle soup in a bowl

Thai Coconut Curry Noodle Soup

Print
Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )

Ingredients

Main Ingredients

  • 6 oz. ramen or noodles of your choice
  • 1 Tbsp oil
  • 1/2 white onion, finely diced
  • 1 Tbsp minced ginger
  • 3 cloves garlic, minced
  • 3 Tbsp red curry paste
  • 1/2 red bell pepper, cut into thin slices
  • 1 cup full-fat coconut milk
  • 2 cups low-sodium chicken broth
  • 1 Tbsp fish sauce
  • 1 Tbsp brown sugar
  • 2 Tbsp lime juice
  • Salt to taste

Toppings:

  • 2-3 soup dumplings
  • 2 soft boiled eggs
  • Bok choy
  • Chopped scallions
  • Chili oil
  • Limes

Instructions

  1. In a pot, bring water to a boil and add noodles and cook until al-dente (follow instructions on package). Drain noodles and quickly rinse with cold water. Set aside.
  2. In another pot on medium heat, heat oil then add onion, ginger, and garlic and saute until fragrant, about 1 min. Add red curry paste and red bell peppers and stir for 1-2 mins. Add coconut milk, chicken broth, fish sauce, brown sugar, and lime juice and stir to incorporate. Bring soup to a boil then turn down heat and simmer for 8-10 mins. Add salt to taste.
  3. In a large bowl, add cooked noodles and pour soup over it. Add desired toppings such as cooked soup dumplings, soft boiled eggs, bok choy, chopped scallion, and chili oil.

0 comments
0 FacebookTwitterPinterestEmail
Sticky rice dumplings on a plate
Dim Sum

Sticky Rice Shu Mai Dumplings

by Herman
written by Herman

Whenever I go to the renowned Din Tai Fung restaurants, I always order their sticky rice shu mai dumplings because they taste incredible. These are a delightful twist on traditional dumplings, combining the chewy texture of glutinous rice with the earthy flavors of shiitake mushrooms. Perfect for a snack or appetizer, these dumplings are simple to make yet incredibly satisfying!

What is Glutinous Rice?

Glutinous rice, also called sweet rice, is a short-grain rice that becomes very sticky when cooked. Despite the name, it doesn’t contain gluten but instead has a unique texture that makes it ideal for dumplings and desserts in various Asian cuisines. Here, it serves as the base for a savory filling in a dumpling form.

Why You’ll Love This Recipe:

  • Unique Texture: The sticky rice provides a chewy, satisfying bite, contrasting with the soft dumpling wrapper.
  • Flavor-Packed: Umami from the shiitake mushrooms and oyster sauce makes each bite rich and savory.
  • Easy to Make: With simple ingredients and straightforward steps, it’s a fuss-free dumpling recipe.
  • Versatile: Perfect as an appetizer, snack, or addition to a dim sum spread.
  • Crowd-Pleaser: Its unique vase shape makes it as visually appealing as it is delicious.

Ingredients:

  • Glutinous Rice (Sweet Rice): Provides the chewy texture that binds the filling and makes it satisfyingly sticky.
  • Water: For cooking the sticky rice. The right amount is crucial here!
  • Dried Shiitake Mushrooms: Adds a rich, earthy flavor to the filling, enhancing the umami profile.
  • Shallot: Brings a mild, sweet onion flavor that rounds out the dish.
  • Ginger: Fresh ginger adds warmth and subtle spice to balance the savory ingredients.
  • Oyster Sauce: Adds a depth of savory umami that complements the mushrooms and rice.
  • Soy Sauce: Provides salty, savory flavor to the rice mixture.
  • Dark Soy Sauce: Adds color and a slightly sweeter, more robust flavor to the filling.
  • Sugar: A touch of sweetness to balance the salty and earthy flavors.
  • Salt: Enhances the other flavors and balances the filling.
  • White Pepper: Adds a mild hint of spice and complexity to the flavor.
  • Dumpling Wrappers: Holds the filling and provides a soft, delicate bite around the chewy rice. I used round wrappers for my recipe!

How to Make Sticky Rice Shiitake Dumplings:

1. Prepare the Sticky Rice

Rinse and drain the rice a few times until the water runs clear. Add the rice, water, rehydrated and minced shiitake mushrooms, minced shallot, minced ginger, oyster sauce, soy sauce, dark soy sauce, sugar, salt, and white pepper to a rice cooker. Cook until the rice is fully cooked through. Once done, let the rice cool for 10-15 minutes.

2. Assemble the Dumplings

Take a dumpling wrapper and form a C shape with your index finger and thumb. Fill the dumpling with the cooked rice mixture until it reaches the top of the wrapper. Gently squeeze the center to create a vase shape. Flatten the top of the rice and the bottom of the dumpling so it stands upright.

3. Steam the Dumplings

Heat water and prepare your steamer basket. Place the dumplings in the steamer, ensuring they aren’t touching. Steam for 8-10 minutes until the dumplings are heated through. Remove from the steamer and enjoy immediately.

Storage:

These dumplings are best eaten fresh but can be stored in the refrigerator for up to 1-2 day. Reheat by steaming.

Tips:

  • Prevent Sticking: Line the steamer basket with parchment paper or lightly grease it to prevent the dumplings from sticking.
  • Alternative Wrappers: Try using wonton or gyoza wrappers if dumpling wrappers aren’t available.

Sticky rice dumplings on a plate

Sticky Rice Shu Mai Dumplings

Print
Serves: 2-3 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 3 voted )

Ingredients

  • 1 cup glutinous rice (aka sweet rice)
  • 1.25 cups water
  • 4 dried shiitake mushrooms, rehydrated and finely minced
  • 1 shallot, minced
  • 1/2 inch ginger, minced
  • 1 Tbsp oyster sauce
  • 1 Tbsp soy sauce
  • 1 Tbsp dark soy sauce
  • 1 tsp sugar
  • Pinch of salt
  • Dash of white pepper
  • 10-15 pieces dumpling wrappers

Instructions

  1. Rinse and drain rice a few times until water runs clear. Add rice, water, shiitake mushroom, shallot, oyster sauce, soy sauce, dark soy sauce, sugar, salt, and white paper to a rice cooker and turn on until rice is cooked through. Once cooked, let rice cool for 10-15 mins.
  2. With a dumpling wrapper, form a C with your index finger and thumb and fill the dumpling until it reaches the top. Squeeze the center to get a vase shape, flatten the top of the rice and flatten the bottom so it can stand on its own.
  3. Heat up water and prepare your steamer basket. Transfer dumplings to the steamer and steam for 8-10 mins. Remove from heat and enjoy immediately.

0 comments
0 FacebookTwitterPinterestEmail