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

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Serves: 2 Prep Time: 10 Mins Cooking Time: 10 Mins 10 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 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.

The post Chinese Steamed Eggs – Silky and Soft! first appeared on Herman at Home.

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.

Easy Vietnamese Chicken Pho

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Serves: 2-3 Prep Time: 20 Mins Cooking Time: 1 Hour 30 Mins 1 Hour 30 Mins

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.

The post Easy Vietnamese Chicken Pho first appeared on Herman at 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

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Serves: 4 Prep Time: 25 Mins Cooking Time: 20 Mins 20 Mins

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.

The post Portuguese Egg Tarts – Flaky and Custardy! first appeared on Herman at Home.

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

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Serves: 2 Prep Time: 20 Mins Cooking Time: 10 Mins 10 Mins

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.

The post Rice Paper Bacon – Vegan and Plant-Based! first appeared on Herman at Home.

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.

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

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Serves: 2 Prep Time: 20 Mins Cooking Time: 15 Mins 15 Mins

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.

The post Thai Coconut Curry Noodle Soup first appeared on Herman at Home.

Why You Will Love This Recipe

• Healthier option: These mochi balls are air-fried, not deep-fried, for a lighter version of the classic dim sum dessert.
• Perfect for fall: The pumpkin filling is warm, sweet, and spiced—ideal for the fall season.
• Texture heaven: Chewy mochi, crunchy sesame seeds, and a soft, creamy pumpkin filling make for an irresistible combination.
• Quick and easy: Made in the air fryer, this recipe comes together without the hassle of deep-frying, saving you time and mess in the kitchen.

Ingredients:

• Pumpkin puree: The star of the filling—creamy and naturally sweet, perfect for fall.
• Corn starch: Thickens the pumpkin filling to create a paste.
• Sugar: Adds sweetness to balance the earthy pumpkin.
• Pumpkin pie spice: Brings all those classic warm fall flavors.
• Glutinous rice flour: The key ingredient for creating that chewy mochi texture.
• Sugar: Sweetens the mochi dough for a subtle contrast to the filling.
• Lukewarm water: Helps form the dough by hydrating the glutinous rice flour.
• White sesame seeds: Adds a nutty, crunchy coating to the mochi balls.
• Avocado oil spray: Lightly coats the mochi balls to help them brown in the air fryer.

How to Make Air Fryer Pumpkin Sesame Mochi Balls

1. Prepare the Pumpkin Filling

In a medium pan over low heat, combine pumpkin puree, cornstarch, sugar, and pumpkin pie spice. Stir constantly until the mixture thickens to a paste-like consistency. Remove from heat and allow to cool completely.

2. Make the Mochi Dough

In a large mixing bowl, combine the glutinous rice flour and sugar. Slowly pour in lukewarm water, mixing until a smooth dough forms. If the dough feels too dry, add extra water, one tablespoon at a time, until the dough becomes soft and pliable. Knead the dough for a few minutes until smooth.

3. Form the Mochi Balls

Divide the dough into 6 equal portions and roll each portion into a round ball. Flatten each dough ball to about 1/4 inch thick and place a spoonful of the cooled pumpkin filling in the center. Gently fold the edges over the filling, sealing it completely. Roll the dough back into a ball shape.

4. Coat the Mochi Balls

Quickly dip each mochi ball in water, then roll it in sesame seeds to coat evenly.

5. Air Fry the Mochi Balls

Preheat your air fryer to 200°F. Place the sesame-coated mochi balls in the air fryer basket, ensuring they aren’t overcrowded. Cook in batches if needed. Air fry for 12-14 minutes, flipping halfway through. Increase the temperature to 350°F and cook for an additional 3-5 minutes, or until the sesame seeds turn golden brown.

6. Serve

Serve the mochi balls warm and enjoy immediately!

Tips for Making the Perfect Mochi Balls

• Flatten the dough evenly: Make sure to flatten the dough evenly before adding the filling so it wraps around the pumpkin paste smoothly.
• Seal the dough tightly: Pinch the dough tightly around the filling to prevent it from leaking out during cooking.
• Air fryer space: Don’t overcrowd the air fryer—this ensures the mochi balls cook evenly and get that nice golden color.

What Can You Enjoy This With?

• Green tea: The subtle bitterness of green tea balances the sweetness of the mochi balls.
• Warm soy milk: For a cozy, comforting drink pairing, try these with a cup of warm soy milk.
• Pumpkin spice latte: Keep the fall vibes going with a homemade pumpkin spice latte.

Storage

• These mochi balls are best enjoyed fresh and warm right after air-frying, but if you have leftovers, store them in an airtight container at room temperature for up to 1 day.
• Reheat them in the air fryer at a low temperature for a few minutes to regain the crisp texture.

Pumpkin Seasme Mochi Balls

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Serves: 2-3 Prep Time: 30 Mins Cooking Time: 15 Mins 15 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

Pumpkin Filling

• 1 cup pumpkin puree
• 2 Tbsp corn starch
• 1/4 cup sugar
• 1/2 tsp pumpkin pie spice

Mochi Balls

• 1.25 cups glutinous rice flour
• 1/4 cup granulated sugar
• 1/2 cup lukewarm water
• 1/3 cup white sesame seeds
• Avocado oil spray

Instructions

1. In a medium pan over low heat, add pumpkin puree, corn starch, sugar, and pumpkin pie spice and heat until thickened paste. Remove from heat and cool.
2. In large mixing bowl, combine glutinous rice flour and sugar. Slowly pour in water and mix until dough is formed. Add a tablespoon of extra water, one at a time, as needed if dough is dry. Knead for a few mins until smooth.
3. Divide the dough into 6 even portions and roll each portion into round ball. Flatten the dough ball until 1/4 inch thin and add pumpkin paste in the middle then seal the edges and roll the dough into a ball. Quickly dip ball in water then roll in sesame seeds to coat all over.
4. Preheat air fryer to 200F. Add sesame balls but do not overcrowd and cook in batches if needed. Cook for 12-14 mins and flip halfway. Turn up air fryer to 350F and cook for another 3-5 mins until golden brown. Serve warm and eat immediately.

The post Pumpkin Sesame Mochi Balls first appeared on Herman at Home.

Why You Will Love This Recipe

• Quick and easy: Using rice paper as noodles cuts down on the time, making this recipe accessible and perfect for a weeknight dinner.
• Packed with flavor: The combination of scallion oil, soy sauce, and oyster sauce gives the noodles a deep, savory flavor, with just a hint of sweetness and spice from the ginger.
• Customizable: Garnish the dish with your choice of veggies, proteins, or even fried scallions and sesame seeds for extra texture.
• Light and satisfying: The dish is filling without being too heavy, thanks to the light nature of the rice paper noodles.

Ingredients

• Rice paper: A quick alternative to traditional noodles, these rice paper sheets turn into soft, chewy noodles. Rice paper is also a great pantry staple and can turn into noodles in an instant!
• Scallions: The key ingredient that flavors the oil and brings that signature scallion fragrance. You’ll need a lot for this recipe!
• Avocado oil: A healthy, neutral oil that brings out the flavors of the scallions.
• Soy sauce: Adds savory umami to the sauce.
• Dark soy sauce: A richer, more intense soy sauce that adds depth of flavor and color.
• Oyster sauce: A sweet and savory sauce that enhances the overall taste.
• Sugar: Balances the saltiness of the sauces with a touch of sweetness.
• Grated ginger: Adds a slight zing to the dish.
• Water or chicken broth: Thins out the sauce while adding flavor.

How to Make Scallion Oil Rice Paper Noodles

1. Prepare the Rice Paper Noodles

On a cutting board, brush the board with a little oil. Dip 3 pieces of rice paper in cold water and stack them together evenly. Place the stacked rice paper on the cutting board and brush the top layer with more oil. Cut the stack into 1-inch wide noodles, or your desired thickness. If the noodles begin to dry out, brush with a little water to keep them moist. Immediately transfer the cut noodles to a bowl of cold water and let them soak for 15 minutes. Repeat this process with the remaining rice paper.

2. Prepare the Scallions

Pat the scallions dry and separate the white and green parts. Leave the white parts whole and chop the green parts.

3. Make the Scallion Oil

Heat avocado oil in a medium pot over medium-low heat. Add the white parts of the scallions and fry for about 8 minutes until they are golden but not burnt. Remove and discard the white parts. Add the green parts of the scallions to the oil and fry for 2-3 minutes. Remove them from the oil and set them aside for garnish later. Let the scallion oil cool for a few minutes.

4. Prepare the Sauce

In a bowl, mix together the soy sauce, dark soy sauce, oyster sauce, sugar, ginger, and water or chicken broth. Add the cooled scallion oil and stir to combine.

5. Combine Noodles and Sauce

Drain the rice paper noodles and transfer them to a bowl. Pour the sauce over the noodles and mix well.

6. Garnish and Serve

Garnish the noodles with fried scallions, sesame seeds, and your choice of veggies or protein. Enjoy immediately!

Tips to Make Rice Paper Noodles

• Layering rice paper: When layering the rice paper sheets, make sure they’re aligned evenly and brushed with oil to prevent sticking.
• Keep noodles moist: After cutting the noodles, keep them from drying out by transferring them directly into cold water. This ensures they stay soft and pliable.
• Avoid overcrowding: When cutting the noodles, be careful not to stack too many sheets at once or the noodles may clump together.
• Brush with oil: Keep a light coat of oil on the rice paper and cutting board to prevent from sticking.

What Can You Enjoy This With?

• Steamed or stir-fried vegetables: Add some broccoli, bok choy, or bell peppers to balance out the savory noodles.
• Grilled chicken or shrimp: Top the noodles with your favorite protein for a more filling meal.
• Chili oil: Drizzle some homemade or store-bought chili oil for a kick of heat.
• Pickled vegetables: Add some pickled cucumbers or carrots for a tangy crunch.

Additional Tips

• Pat scallions dry: Ensure the scallions are completely dry before frying to avoid oil splattering.
• Use neutral oil: Choose an oil that doesn’t have a strong flavor, like avocado or vegetable oil, to let the scallions shine.
• Don’t overheat the oil: Keep the heat at medium-low to prevent the scallions from burning and turning bitter.

Storage

• I recommend eating these fresh as rice paper noodles do not store well and harden quickly.

Scallion Oil Rice Paper Noodles

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Serves: 2 Prep Time: 10 Mins Cooking Time: 10 Mins 10 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

Scallion Noodles

• 9 sheets rice paper
• Neutral oil for brushing rice paper
• 4 bunches scallions
• 4 Tbsp avocado oil
• 1 Tbsp soy sauce
• 2 tsp dark soy sauce
• 1 Tbsp oyster sauce
• 2 tsp sugar
• 1 tsp grated ginger
• 3 Tbsp water or chicken broth

Garnish:

• Fried scallions
• Sesame seeds
• Veggies, protein

Instructions

1. On a cutting board, brush the board with some oil. Dip 3 pieces of rice paper in cold water then stack together aligned evenly. Place rice paper on cutting board and brush the top layer with more oil. Cut noodles into 1-inch thick noodles or your desired size. Immediately transfer noodles to a bowl of cold water and soak for 15 min. Repeat with remaining rice paper.
2. Pat scallions very dry then cut to separate white and green parts. Leave white parts whole but chop the green parts. In a medium pot over medium-low heat, heat up avocado oil then add white parts of scallion until fried but not burnt for 8 mins. Remove white parts and discard. Then add green parts of scallions and fry for 2-3 mins. Turn off heat, remove green parts, and set aside for garnish later. Let oil cool for a few mins.
3. In a bowl, add soy sauce, dark soy sauce, oyster sauce, sugar, ginger, and water/broth and mix. Add scallion oil then mix well. Drain rice paper noodles then transfer to a bowl and pour sauce and mix well. Garnish with fried scallions, sesame seeds, and optional veggies or meat.

The post Scallion Oil Rice Paper Noodles first appeared on Herman at Home.

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 Shu Mai Dumplings

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Serves: 2-3 Prep Time: 1 Hour Cooking Time: 10 Mins 10 Mins

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.

The post Sticky Rice Shu Mai Dumplings first appeared on Herman at Home.

What is Buldak Ramen?

Buldak Ramen, or “fire chicken” ramen, is known for its intense spiciness and bold flavors. The carbonara flavor offers a unique twist, combining creamy Italian influences with the beloved fiery Buldak taste. This ramen brand is popular for bringing Korean flavors to a quick and easy instant noodle experience.

Why You’ll Love This Recipe:

• Quick & Easy: Ready in under 10 minutes with just a few simple steps!
• Bold Flavor: Perfectly blends the spice of Buldak with creamy, rich carbonara elements.
• Customizable: Adjust the spice with optional chili oil or add extra toppings like scallions or even crispy bacon.
• Comforting Texture: The creamy broth and soft noodles are ultra-satisfying.
• Unique: A creative spin on traditional ramen and carbonara pasta that’ll impress anyone who loves fusion flavors.

Ingredients:

• Buldak Ramen (Carbonara Flavor): This is the foundation, bringing both noodles and a savory, spicy seasoning packet to create that signature taste.
• Kewpie Mayo: Adds richness and a creamy texture to the broth, balancing the spiciness with its slightly sweet flavor.
• Egg Yolk: Gives the broth extra thickness and a silkier texture while adding a bit of protein.
• Boiling Hot Water: Essential to dissolve and mix the seasoning and mayo into a smooth, creamy base.
• Chopped Scallions: Freshness and a bit of crunch on top to contrast the creamy soup.
• Chili Oil (Optional): For those who want an extra layer of spice and heat to amplify the Buldak flavor.

How to Make Creamy Carbonara Buldak Ramen:

1. Cook the ramen noodles according to the package instructions.
2. In a bowl, combine the Buldak seasoning, kewpie mayo, and egg yolk. Mix well.
3. Add ½ to ¾ cup of boiling hot water from the cooked ramen to the mixture, stirring until it loosens into a creamy soup base.
4. Toss in the cooked noodles, coating them in the creamy broth.
5. Garnish with chopped scallions and a drizzle of chili oil if desired. Enjoy!

Storage:

This ramen is best eaten fresh for the creamiest texture!

Tips:

• Adjust Spiciness: Reduce the seasoning packet or skip the chili oil for a milder taste.
• Extra Creaminess: Add a bit more mayo or a splash of milk if you like a richer broth.
• Substitute Kewpie Mayo: If you can’t find kewpie mayo, feel free to use regular mayo
• Optional Protein Boost: Add a soft-boiled egg or some sliced grilled chicken on top for extra protein and heartiness.

Creamy Kewpie Mayo Ramen - Easy Hack

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Serves: 1 Prep Time: 5 Mins Cooking Time: 5 Mins 5 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 4 voted )

Ingredients

• 1 package Buldak carbonara flavor ramen
• 1-2 Tbsp Kewpie mayo
• 1 egg yolk
• 1/2 - 3/4 cup boiling hot water (from cooking ramen)
• 1 Tbsp chopped scallions
• Chili oil (optional)

Instructions

1. Cook ramen noodles following instructions on the package. Drain noodles, saving some of the hot noodle water for later, and set aside.
2. In a bowl, add Buldak seasoning packets, kewpie mayo, egg yolk and mix well until you form a thick paste. Add boiling hot water to loosen the mixture and get a creamy soup.
3. Add cooked noodles into creamy soup and garnish with scallions and optional chili oil.

The post Creamy Kewpie Mayo Ramen – Easy Hack! first appeared on Herman at Home.

What are Pork Belly and Kimchi Crispy Rice Paper Bites?

Crispy Pork Belly and Kimchi Bites combine marinated pork belly with savory kimchi and fresh green onions, all wrapped in rice paper and pan-fried until crispy. The recipe balances sweet, salty, and spicy notes with a satisfying crunch in each bite, making it a unique twist on traditional Asian street food-inspired dishes.

Why You’ll Love This Recipe

• Easy to make: With just a few ingredients, this recipe is straightforward and rewarding.
• Flavorful: Each bite is filled with the savory richness of pork, the tang of kimchi, and a hint of sweetness from the sugar and honey in the marinade.
• Crispy texture: Pan-fried rice paper wrappers add a satisfying crunch to every bite.
• Unique twist: The double-wrapped rice paper adds a unique texture, perfect for a party appetizer or snack.
• Customizable: Adjust the heat level by adding more or less gochujang in the dipping sauce for a spicier or milder kick.

Ingredients

• Pork Belly: This tender and flavorful cut is ideal for marinating and adds a juicy, rich flavor to each bite.
• Soy Sauce: Adds a salty and umami depth to the pork belly without being overly salty.
• Rice Vinegar: Provides a slight tanginess that helps balance the richness of the pork.
• Sesame Oil: Enhances the marinade with a nutty aroma, giving the pork belly an extra layer of flavor.
• Sugar: Balances out the saltiness and tang in the marinade and caramelizes slightly during pan-frying for a hint of sweetness.
• Salt: Brings out the natural flavors of the ingredients without overpowering.
• White Pepper: Adds a mild, earthy heat that complements the pork.
• Kimchi: The tangy, spicy flavor of kimchi contrasts perfectly with the savory pork belly.
• Green Onions: The green parts add a fresh flavor and mild spice to each bite.
• Rice Paper: Creates the crunchy outer layer for each bite, adding texture.
• Olive Oil: Used for pan-frying to get the rice paper wrapper crispy and golden brown.

Dipping Sauce

• Soy Sauce: Forms the base of the dipping sauce, adding a salty umami flavor.
• Gochujang: This spicy Korean chili paste adds heat and depth to the dipping sauce.
• Honey: Provides a hint of sweetness to balance the heat from gochujang.
• Water: Thins the sauce for the perfect consistency to coat each bite.

How to Make Pork Belly and Kimchi Crispy Rice Paper Bites

1. Marinate the Pork: Add pork belly, soy sauce, rice vinegar, sesame oil, sugar, salt, and white pepper to a bowl, mix, and marinate for at least 2 hours.
2. Cook the Pork: In a pan on medium heat, pan-fry pork belly on each side until golden brown and cooked through, about 3-4 minutes per side. Remove from heat.
3. Assemble Bites: Dip one piece of rice paper in warm water, then add a few strips of pork belly, 1-2 tablespoons kimchi, and 1-2 green onion pieces. Fold both sides, then roll up to make a small package. Double wrap by dipping another rice paper in warm water and rolling it around the bite to make a small package.
4. Pan-Fry the Bites: In a pan over medium heat, add 2 tablespoons olive oil and the wrapped bites. Fry on each side for about 3-4 minutes until crispy and golden brown.
5. Prepare the Dipping Sauce: In a small bowl, mix soy sauce, gochujang, honey, and water until smooth. Serve alongside the bites.

Storage

These bites are best eaten fresh but can be stored in an airtight container in the fridge for up to 1 day. Reheat in a pan for crispiness.

Tips

• Double-wrapping: Ensure the bites stay intact and extra crispy by wrapping each bite in two layers of rice paper.
• Adjust heat: If you prefer less spice, reduce the amount of gochujang in the dipping sauce.
• Use smaller pork belly pieces: This helps to create uniform bites that cook evenly and fit nicely within the rice paper wrappers.

Pork Belly & Kimchi Crispy Rice Paper Bites

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Serves: 2 Prep Time: 25 Mins Cooking Time: 15 Mins 15 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

1 pound pork belly, cut in 1 inch thin strips

2 Tbsp low sodium soy sauce

2 tsp rice vinegar

1/2 tsp sesame oil

3 tsp sugar

1/2 tsp salt

Dash of white pepper

1/2 cup kimchi, drained

3 stalk green onion, use green parts only and cut into 2 inch pieces

16 small rounds rice paper (I used smaller rounds of rice paper but if you only larger sheets, just add more filling)

Olive oil for pan frying

Instructions

1. Add pork belly, soy sauce, rice vinegar, sesame oil, sugar, salt, and white pepper to a bowl, mix, and marinate for at least 2 hours.
2. In a pan on medium heat, pan fry pork belly on each side until golden brown and cooked through, about 3-4 mins per side. Remove from heat.
3. Dip 1 piece of rice paper in warm water then add a few strips pork belly, 1-2 Tbsp kimchi, and 1-2 pieces of green onion strips. Fold both sides, then roll up to make a small package. Double wrap the bite by dipping another piece of rice paper in warm water and placing the bite into rice paper and rolling into small package.
4. In a pan, over medium heat, add 2 Tbsp olive oil and wrapped bites. Fry on each side for about 3-4 mins until crispy and brown.

The post Pork Belly and Kimchi Crispy Rice Paper Bites first appeared on Herman at Home.