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.

What if I caramelized the banana into a sticky rice dessert, similar to mango sticky rice, but reduced the sweetness and omitted the leaf? That would be a cool way to enjoy bananas. I love mangoes, but they are only available in the summer in the US, making it a seasonal treat. Bananas, on the other hand, are available year-round and would be a great option to satisfy my sweet tooth throughout the year.

What is Coconut Sticky Rice?

Coconut sticky rice, also known as “khao niao mamuang” in Thai cuisine, is a traditional Southeast Asian dessert made from glutinous rice, coconut milk, sugar, and salt. The rice is soaked, steamed, and then mixed with a sweetened coconut milk mixture. Often served with ripe mango slices, this dessert is known for its creamy texture and balanced sweetness. Variations can include toppings like sesame seeds or mung beans and flavors like pandan.

Why you’ll love this recipe

I love caramelized banana sticky rice because it combines the smooth, sweet flavor of caramelized bananas with the creamy, chewy texture of sticky rice. Caramelizing the bananas adds a delicious depth of flavor that pairs perfectly with the rice. Plus, you can adjust the sweetness to your liking. I recommend using bananas that aren’t too ripe, so they hold their shape and add just the right amount of sweetness. It’s a unique and satisfying dessert that’s comforting and indulgent, and since bananas are available year-round, you can enjoy it anytime!

Ingredients

• Glutinous Rice – Also known as “sweet rice”, this type of rice becomes sticky when cooked, providing the essential chewy texture that pairs well with the smooth caramelized bananas.
• Unsweetened Coconut Milk – Adds a creamy, rich flavor to the rice, complementing the sweetness of the bananas and caramel.
• Sugar – Sweetens the coconut milk and rice. Sometimes I use a sugar alternative like monkfruit sugar as a healthier option to reduce the calorie content without sacrificing sweetness.
• Salt – Enhances the overall flavor by balancing the sweetness and adding a slight savory note.
• Banana – Provides a natural sweetness and smooth texture. Using a not-too-ripe banana ensures it holds its shape during caramelization.
• Butter – Adds richness and helps caramelize the bananas, giving them a smooth and buttery finish.
• Cornstarch – Thickens the coconut milk mixture, creating a creamy sauce that coats the rice and bananas. Make sure to mix it with a a bit of water to create a slurry first before thickening the coconut milk.
• Sesame Seeds – Adds a nutty flavor and slight crunch, providing a contrast to the creamy and sticky textures.
• Brown Sugar – Used for caramelizing the bananas, it adds a deeper, more complex sweetness and color to the dish.

How to Make Caramelized Banana Sticky Rice

Instructions:

1. Rinse the rice thoroughly in cold water until the water runs clear. Soak the rice for 4 hours, or for the best results, soak overnight in the refrigerator.
2. After soaking, cook the rice in a rice cooker according to the manufacturer’s instructions.
3. While the rice is cooking, in a small saucepan, bring 1 cup of coconut milk to a boil with 1/4 cup of sugar and the salt, stirring until the sugar dissolves completely. Remove from heat and keep the mixture warm.
4. Transfer the cooked rice to a bowl and gently fold in the coconut milk mixture. Allow the rice to rest for 30 minutes.
5. In a clean small saucepan, gently simmer the remaining 1/2 cup of coconut milk with the remaining 2 tablespoons of sugar and diluted cornstarch, stirring occasionally, for about 3 minutes. Transfer the sauce to a small bowl and allow it to cool.
6. Cut the banana in half lengthwise.
7. In a clean small saucepan, melt the butter over medium heat. Add the brown sugar and stir until the sugar has melted into the butter and everything is simmering, about 5 minutes.
8. Add the banana halves to the saucepan, mixing gently. Bring the mixture back to a simmer and cook until the bananas are golden brown and caramelized, about 5-10 minutes.
9. To serve, plate the sticky rice, top it with the caramelized bananas, and drizzle the remaining coconut sauce over the rice. Sprinkle with the toasted sesame seeds.

Storage

Store in a airtight container in the fridge for 2-3 days. Reheat in the microwave until the rice is warm and sticky.

Caramelized Banana Sticky Rice

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Serves: 2 Prep Time: 20 Mins Cooking Time: 35 Mins 35 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

1 1/2 cups glutinous rice

1 1/2 cups unsweetened coconut milk

1/4 cup plus 2 tablespoons sugar (For a healthier option, use monkfruit sugar)

1/4 tsp salt

1 banana (cut in half)

1 tbsp butter

1/2 tbsp cornstarch, diluted with 4 tablespoons water

1 tbsp sesame seeds, lightly toasted

Instructions

1. Rinse the rice thoroughly in cold water until the water runs clear. Soak the rice for 4 hours, or for the best results, soak overnight in the refrigerator.
2. After soaking, cook the rice in a rice cooker according to the manufacturer's instructions.
3. While the rice is cooking, in a small saucepan, bring 1 cup of coconut milk to a boil with 1/4 cup of sugar and the salt, stirring until the sugar dissolves completely. Remove from heat and keep the mixture warm.
4. Transfer the cooked rice to a bowl and gently fold in the coconut milk mixture. Allow the rice to rest for 30 minutes.
5. In a clean small saucepan, gently simmer the remaining 1/2 cup of coconut milk with the remaining 2 tablespoons of sugar and diluted cornstarch, stirring occasionally, for about 3 minutes. Transfer the sauce to a small bowl and allow it to cool.
6. Cut the banana in half lengthwise.
7. In a clean small saucepan, melt the butter over medium heat. Add the brown sugar and stir until the sugar has melted into the butter and everything is simmering, about 5 minutes.
8. Add the banana halves to the saucepan, mixing gently. Bring the mixture back to a simmer and cook until the bananas are golden brown and caramelized, about 5-10 minutes.
9. To serve, plate the sticky rice, top it with the caramelized bananas, and drizzle the remaining coconut sauce over the rice. Sprinkle with the toasted sesame seeds.

The post Caramelized Banana Sticky Rice (Twist on a Classic) first appeared on Herman at Home.

What is an Onigiri?

Onigiri is a Japanese food made of rice, shaped into a triangle, ball, or cylinder, and often wrapped in seaweed (nori). It usually has a filling inside, like pickled plum (umeboshi), salmon, or tuna with mayonnaise. It’s a popular and convenient snack or meal in Japan. This versions uses classic Mango Sticky Rice and shapes them into a triangle for a fun twist!

Why you’ll love this recipe

Mango sticky rice is a traditional Thai dessert that gets leveled up when you shape it into a rice ball (onigiri). The proportion of mango to sticky rice is absolute perfection. Plus, these can be easily shared with others!

Ingredients

• Glutinous Rice: Also known as sticky or sweet rice, it’s the primary ingredient that gives the dish its distinctive texture. When cooked, glutinous rice becomes sticky and slightly chewy, providing a nice contrast to the smoothness of the mango and coconut milk.
• Unsweetened Coconut Milk: Coconut milk adds creaminess and richness to the dish. It’s also essential for infusing the rice with a delightful coconut flavor, complementing the sweetness of the mango. Make sure to use the full-fat version for that extra creaminess.
• Sugar: Sugar is necessary to sweeten both the rice and the coconut milk mixture. It balances the natural tartness of the mango and enhances the overall sweetness of the dessert.
• Salt: Even though it might seem counterintuitive in a sweet dish, salt plays a vital role in balancing flavors. A pinch of salt can enhance the sweetness of the dessert while also highlighting the coconut and mango flavors.
• Toasted Sesame Seeds: While not traditionally included in all mango sticky rice recipes, toasted sesame seeds add a nutty flavor and a delightful crunch to the dish.
• Mango: The star of the dish, ripe mango adds natural sweetness, vibrant color, and a refreshing tropical flavor. Its juicy and slightly tangy taste pairs perfectly with the creamy coconut.

How to Make Mango Sticky Rice Onigiri

1. Rinse the rice thoroughly in cold water until it’s clear. Then, soak the rice in cold water, ensuring it’s completely submerged, and let it soak overnight, for a minimum of 10 hours.
2. Once soaked, drain the rice thoroughly using a sieve. Line a bamboo steamer with parchment paper and spread evenly on it. Fill a pot with water, ensuring there’s at least a 2-inch gap between the water and the bottom of the steamer when placed on top.
3. While the rice is cooking, in a small saucepan, bring 1 cup of coconut milk to a boil with ⅓ cup of sugar and a pinch of salt, stirring until the sugar dissolves completely. Remove from heat and keep the mixture warm.
4. Transfer the cooked rice to a bowl and gently fold in the coconut-milk mixture. Cover the bowl and allow the rice to rest for 30 minutes, or until it absorbs the coconut milk. This can be prepared in advance, up to 2 hours ahead, and kept covered at room temperature.
5. While the rice is resting, in a clean small saucepan, gently simmer the remaining ⅓ cup of coconut milk with the remaining 2 tablespoons of sugar, stirring occasionally, for about 1 minute. Transfer the sauce to a small bowl and refrigerate until it cools and thickens slightly.
6. Cut the mango into shapes suitable for both the large and small onigiri molds.
7. Assemble the mango sticky rice onigiri by placing a slice of mango into the mold, covering it with sticky rice, and adding another mango slice on top, allowing it to protrude slightly from the mold. Carefully press down and remove the mold.
8. Arrange the mango sticky rice onigiri on a plate and serve alongside the chilled coconut sauce.

Storage

I recommend eating this as fresh as possible and within the same day.

Mango Sticky Rice Onigiri (Rice Ball)

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Serves: 2 Prep Time: 10 Hours 30 Mins Cooking Time: 40 mins 40 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 4.9/5

( 8 voted )

Ingredients

1 1/2 cups glutinous rice

1 1/2 cups unsweetened coconut milk

1/4 cup plus 2 tablespoons sugar

1/4 teaspoon salt

1 tablespoon sesame seeds, toasted lightly

2 large mango, peeled, pitted, and cut into thin slices to fit a onigiri mold (if you don't have a mold, cut thin slices into small triangle)

Instructions

1. Rinse the rice thoroughly in cold water until it's clear. Then, soak the rice in cold water, ensuring it's completely submerged, and let it soak overnight, for a minimum of 10 hours.
2. Once soaked, drain the rice thoroughly using a sieve. Line a bamboo steamer with parchment paper and spread the rice evenly on it. Fill a pot with water, ensuring there's at least a 2-inch gap between the water and the bottom of the steamer when placed on top. Stream for 40-45 mins.
3. While the rice is cooking, in a small saucepan, bring 1 cup of coconut milk to a boil with ⅓ cup of sugar and a pinch of salt, stirring until the sugar dissolves completely. Remove from heat and keep the mixture warm.
4. Transfer the cooked rice to a bowl and gently fold in the coconut-milk mixture. Cover the bowl and allow the rice to rest for 30 minutes, or until it absorbs the coconut milk. This can be prepared in advance, up to 2 hours ahead, and kept covered at room temperature.
5. While the rice is resting, in a clean small saucepan, gently simmer the remaining ⅓ cup of coconut milk with the remaining 2 tablespoons of sugar, stirring occasionally, for about 1 minute. Transfer the sauce to a small bowl and refrigerate until it cools and thickens slightly.
6. Cut the mango into shapes suitable for both the large and small onigiri molds.
7. Assemble the mango sticky rice onigiri by placing a slice of mango into the mold, covering it with sticky rice, and adding another mango slice on top, allowing it to protrude slightly from the mold. Carefully press down and remove the mold.
8. Arrange the mango sticky rice onigiri on a plate and serve alongside the chilled coconut sauce.

The post Mango Sticky Rice Onigiri (Fun Twist!) first appeared on Herman at Home.

What is curry?

Curry is a dish originating from South Asian cuisine, characterized by a sauce or gravy flavored with a blend of spices. It can include various ingredients such as meat, vegetables, or legumes, and is typically served with rice or bread. There are many different variations of curry but I used a store-bought curry spice blend (brand: TL Bon Con Voi Curry Powder) which is perfect for this recipe.

Why you’ll love this recipe

You will love this curry chicken and coconut rice cooker recipe because it’s a convenient and flavorful meal that combines tender chicken with aromatic spices and creamy coconut rice. The rice cooker simplifies the cooking process, ensuring perfect results with minimal effort. The rich, spicy curry pairs beautifully with the fragrant coconut rice, creating a delicious and satisfying dish that’s perfect for any occasion!

Ingredients

• Chicken thighs: Boneless, skinless chicken thighs are juicy and flavorful, perfect for absorbing the curry spices and staying tender during cooking.
• Curry powder: I used “TL Bon Con Voi Curry Powder” brand for my curry powder which blends curry powder, cumin, and more spices. You can find this at any Asian grocery store.
• Salt: Enhances the flavors of all the ingredients, making the dish more savory and well-balanced.
• Freshly cracked black pepper: Adds a touch of heat and sharpness, complementing the curry spices.
• Minced ginger: Contributes a zesty, slightly spicy note that brightens the dish and pairs well with the curry powder.
• Soy sauce: Adds umami and a subtle saltiness, enhancing the overall depth of flavor.
• Carrots: Adds sweetness, texture, and a pop of color, making the dish more visually appealing and nutritious.
• Onion: Provides a savory and aromatic base, enriching the flavor profile of the curry.
• White Rice: The rice serves as a perfect base, absorbing the flavors of the curry and coconut milk while becoming fluffy and fragrant. Make sure to rinse the rice and drain all of the liquid before adding the liquid in my recipe below.
• Full-fat coconut milk: Adds a creamy, rich texture and subtle sweetness, balancing the spices and making the dish indulgent.
• Chicken broth or water: Keeps the rice moist and flavorful, ensuring it cooks evenly in the rice cooker.
• Sugar: Enhances the natural sweetness of the coconut milk and balances the savory and spicy elements of the curry.
• Green onions: Adds a fresh, crisp, and mildly pungent flavor, brightening the dish and adding a touch of color.
• Sesame seeds: Provide a nutty flavor and a bit of crunch, enhancing the texture and visual appeal of the final dish.

Rice Cooker Curry Chicken & Coconut Rice

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Serves: 2-3 Prep Time: 25 Mins Cooking Time: 35 Mins 35 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 6 voted )

Ingredients

Main Ingredients

1 pound chicken thighs, cubed

1 Tbsp curry powder

1/4 tsp salt Freshly cracked black pepper

1 Tbsp minced ginger

1 Tbsp soy sauce

1 carrot, cut into 1/2 inch rounds

1/2 medium onion, diced

1.5 cups rice, rinsed and drained completely

2/3 cup full-fat coconut milk

1/2 cup chicken broth or water

1 Tbsp sugar Green onions, finely chopped (garnish)

Sesame seeds (garnish)

Curry sauce

3/4 cup coconut milk

3/4 cup water

1.5 Tbsp curry powder

2 Tbsp soy sauce

1 Tbsp sugar

2 tsp cornstarch

Salt to taste

Instructions

1. In a bowl, add chicken thighs, curry powder, salt, black pepper, minced ginger, and soy sauce and marinate for 15 mins.
2. In a rice cooker, add rinsed rice (make sure all water is drained completely), then add coconut milk, chicken broth or water, and sugar and stir until evenly mixed. Add chicken, carrots, and onions on top and gently mix to ensure all ingredients are evenly spread out and ingredients are mostly submerged in the water. Turn on rice cooker and cook in normal setting.
3. While rice is cooking, make the curry sauce by adding coconut milk, water, curry powder, soy sauce, sugar, and corn starch to a small pan. Whisk until well incorporated. Put pan on stove and heat on medium-low until slightly bubbling. Add salt to taste and remove from heat once sauce is thickened like gravy.
4. Once rice is done cooking, transfer to a bowl, add curry sauce, and garnish with green onions and sesame seeds.

The post Rice Cooker Curry Chicken & Coconut Rice first appeared on Herman at Home.

Taro is another ingredient I’m totally smitten with. There’s just something about its sweet, root flavor that I can’t get enough of. I’ve had a blast experimenting with it in various recipes over the years, and let me tell you, it never disappoints. So if you’re into the whole mochi and taro vibe, be sure to check it out!

If you are interested in other fillings, I have another recipe featuring black sesame paste that you’ve gotta try (recipe on another post).

Why you’ll love this recipe

I absolutely adore Mochi Taro Balls because they’re like little bites of heaven! Imagine this: a soft, squishy, and chewy mochi exterior that melts in your mouth, giving way to a luscious center of creamy taro paste. The earthy sweetness of the taro, paired with the subtle hint of coconut, creates a flavor explosion that’s downright irresistible. And let’s not forget about the satisfying chewiness of the mochi – it’s like a delightful little hug for your taste buds with every bite. Whether you’re craving a sweet treat or just looking to indulge in something utterly delicious, Mochi Taro Balls are guaranteed to hit the spot every single time. Trust me, once you try them, you’ll be hooked!

Ingredients

For the Taro Paste:

• Taro root – Brings a unique earthy sweetness to the filling, adding depth of flavor.
• Coconut milk – Provides richness and creaminess, enhancing the overall texture of the taro paste.
• Sugar – Balances the natural earthiness of the taro root and coconut milk, ensuring a perfectly sweetened filling that harmonizes with the other components of the mochi balls.

For the Mochi:

• Glutinous rice flour– The main ingredient in mochi, giving it its signature chewy texture.
• Granulated sugar – Sweetens the mochi dough, creating a balanced sweetness that complements the taro paste filling.
• Boiling water – A little bit is used to dissolve the sugar and bind the dough together.
• Lukewarm water – Helps to knead the dough into a smooth and elastic consistency, ensuring the mochi is soft and pliable.
• White sesame seeds – Adds a nutty flavor and subtle crunch to the mochi dough, enhancing its overall texture and flavor.
• Vegetable oil – Used for greasing hands and surfaces to prevent sticking during the shaping process.

How to Make Air Fry Taro Mochi Balls

1. Make taro paste by steaming taro wedges in a steamer for 30 mins until fork tender. Mash taro with fork or masher until smooth. Add mashed taro to a pan and add coconut milk and sugar. Cook on medium low heat and stir until coconut milk and sugar are completely incorporated and thickened into a paste, about 5-10 mins. Chill to room temperature before using.
2.  In large mixing bowl, combine 3/4 cup glutinous rice flour and sugar. Mix together with boiling water until combined. Allow to rest for 5 mins until slightly cooled down. Knead in remaining glutinous rice flour and add additional 1 Tbsp water, one at a time, to form a smooth dough. Cover and rest for 10 mins.
3.  Divide the dough into 8 even portions and roll each portion into round ball. Flatten the dough ball and add taro paste in the middle then seal the edges and roll the dough into a ball.
4.  Quickly dip the mochi ball in water then roll the ball into a layer of sesame seeds to coat evenly.
5.  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 5-6 mins until golden brown. Serve warm and eat immediately.

Storage

Eat these fresh out of the air fryer! However, you can also make the sesame balls ahead of time, keep it in the fridge or freezer, then pop it in the air fryer right before you are ready to eat.

Air Fryer Sesame Taro Mochi Balls

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Serves: 2-3 Prep Time: 45 Mins Cooking Time: 20 Mins 20 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 5 voted )

Ingredients

Taro Paste

3/4 pound taro root, peeled and cut in 1 inch chunks

1/2 cup coconut milk

1/3 cup + 1 Tbsp sugar

 

Mochi

3/4 cup and 1/2 cup glutinous rice flour

1/4 cup granulated sugar

1/4 cup boiling water

1/4 cup lukewarm water

1/3 cup white sesame seeds

Vegetable oil

 

 

Instructions

1.  Make taro paste by steaming taro wedges in a steamer for 30 mins until fork tender. Mash taro with fork or masher until smooth. Add mashed taro to a pan and add coconut milk and sugar. Cook on medium low heat and stir until coconut milk and sugar are completely incorporated and thickened into a paste, about 5-10 mins. Chill to room temperature before using.
2.  In large mixing bowl, combine 3/4 cup glutinous rice flour and sugar. Mix together with boiling water until combined. Allow to rest for 5 mins until slightly cooled down. Knead in remaining glutinous rice flour and add additional 1 Tbsp water, one at a time, to form a smooth dough. Cover and rest for 10 mins.
3. Divide the dough into 8 even portions and roll each portion into round ball. Flatten the dough ball and add taro paste in the middle then seal the edges and roll the dough into a ball.
4. Quickly dip the mochi ball in water then roll the ball into a layer of sesame seeds to coat evenly.
5. 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 5-6 mins until golden brown. Serve warm and eat immediately.

The post Air Fryer Taro Mochi Balls first appeared on Herman at Home.

What is Chicken Adobo?

Chicken Adobo is traditional and very popular Filipino dish in which the chicken is marinated and simmered in a soy sauce, vinegar, and black pepper sauce until tender and flavorful. It’s also commonly used with pork, beef, or even vegetables to create a wide range of delicious dishes.

Why you’ll love this recipe

Who doesn’t like pot-pie? This dish holds a special place in my heart as it skillfully combines two beloved classics into one unforgettable meal. It’s a pot-pie fusion that’s so delicious, it’ll have everyone calling their friends and family to rave about it.

Ingredients

• Coconut Oil: Adds a hint of sweetness and richness that pairs perfectly with the coconut milk in the adobo sauce.
• Garlic: Provides a savory depth of flavor that is essential in traditional Chicken Adobo.
• Onion: Adds sweetness and complexity to the dish, enhancing the overall flavor profile.
• Celery: Offers a subtle herbal note and adds texture to the filling.
• Peas & Carrots: Provide bursts of sweetness and color, balancing the savory flavors of the chicken and sauce.
• Salt: Enhances the natural flavors of the ingredients and helps to season the dish.
• Black Peppercorns: You add LOTS of this as it is the main component for the flavors of this dish.
• Red Pepper Flakes: Adds a touch of spice and complexity to the dish, balancing the sweetness of the coconut and brown sugar.
• Flour: Used to thicken the sauce and create a creamy and luscious sauce.
• White Vinegar: Provides acidity and tanginess, a signature characteristic of Chicken Adobo.
• Soy Sauce: Adds depth and umami richness to the sauce, enhancing the overall flavor profile.
• Chicken Broth: Provides a savory base for the sauce and adds depth of flavor.
• Coconut Milk: Offers creaminess and sweetness that complements the savory flavors of the adobo sauce.
• Brown Sugar: Adds a touch of sweetness to balance the acidity of the vinegar and the saltiness of the soy sauce.
• Chicken: The star of the dish, tender and succulent chicken infused with the flavors of the adobo sauce. In my recipe, I used shredded rotisserie chicken but feel free to cook your own chicken breast and thighs.
• Biscuits: I used biscuits for a buttery and flaky crust but you can definitely use puff pastry instead.
• Egg: Used as a glaze to give the biscuits a golden brown finish.

How to Make Coconut Chicken Adobo Pot Pie

1. In a medium pot, add oil, garlic, and onion and saute for 3-4 mins until translucent. Add celery, peas, carrots, salt, black pepper and red pepper flakes and saute for another 3-4 mins. Add the flour, stir and let cook for 1-2 mins until mixture is sticky and thick. Add the vinegar, soy sauce, chicken broth, coconut milk, brown sugar, and shredded chicken and mix to combine. Let the mixture simmer for a few mins until thickened. Sauce should be thickened but still runny.
2. Preheat oven to 350F. Transfer chicken mixture to a 9-inch pie pan then add sliced biscuit dough on top evenly. Brush with egg wash on top of each biscuit. Bake for around 15 mins until bubbly and biscuits are cooked through and golden brown. Let rest for 10 mins before serving.

Storage

I recommend eating this as fresh as possible to ensure you get freshest bite! Otherwise, you can store in the air-tight container in the fridge for 2 days or freeze them.

Coconut Chicken Adobo Pot Pie

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Serves: 4 Prep Time: 30 Mins Cooking Time: 30 Mins 30 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 6 voted )

Ingredients

1 tablespoons coconut oil

4 garlic cloves, minced

1/2 white onion

1 cup chopped celery

1.5 cups frozen peas & carrots

1 tsp salt

2 tsp whole black peppercorns, ground or crushed in mortar in pestle

1/4 teaspoon red pepper flakes

1/4 cup flour

1/4 cup white vinegar

4 cup light soy sauce

1 cup chicken broth

1 cup full-fat coconut milk

2 tsp brown sugar

1 pound shredded chicken

1 can of store-bought biscuits

1 egg, beaten

Instructions

1. In a medium pot, add oil, garlic, and onion and saute for 3-4 mins until translucent. Add celery, peas, carrots, salt, black pepper and red pepper flakes and saute for another 3-4 mins. Add the flour, stir and let cook for 1-2 mins until mixture is sticky and thick. Add the vinegar, soy sauce, chicken broth, coconut milk, brown sugar, and shredded chicken and mix to combine. Let the mixture simmer for a few mins until thickened. Sauce should be thickened but still runny.
2. Preheat oven to 350F. Transfer chicken mixture to a 9-inch pie pan then add sliced biscuit dough on top evenly. Brush with egg wash on top of each biscuit. Bake for around 15 mins until bubbly and biscuits are cooked through and golden brown. Let rest for 10 mins before serving.

The post Coconut Chicken Adobo Pot Pie first appeared on Herman at Home.

Growing up, my taste buds were captivated by the affordability and deliciousness of IKEA meatballs whenever my parents made a visit to the store. And when it comes to Thai cuisine, nothing quite compares to the luxurious creaminess of red curry sauce – not too watery, not too concentrated, just perfect.

In crafting this recipe, I’ve taken a healthier approach by using turkey as the protein of choice. Pairing these succulent turkey meatballs with a luscious coconut curry sauce creates a blend of flavors that will ignite your taste buds. And to ensure every last drop of that delectable sauce is savored, serve it over a bed of steaming rice.

Not only is this dish so flavorful, but it’s also incredibly easy to prepare. With just a few simple steps, you can recreate the magic of Thai cuisine in your own kitchen!

What is Curry Sauce?

Curry sauce is a flavorful sauce originating from South Asian cuisine, made with spices, herbs, onions, garlic, tomatoes, and often coconut milk. It varies from mild to spicy and can be creamy or robust. It’s versatile, adding depth to dishes like meat, poultry, seafood, and vegetarian options.

Why you’ll love this recipe

Thai meatballs with coconut curry sauce are just purely delicious! Imagine juicy turkey meatballs swimming in creamy, aromatic curry sauce. It’s like a flavor explosion in every bite! Plus, using turkey makes it a healthier choice, and serving it with rice soaks up all that delicious sauce. Trust me, once you try it, you’ll be hooked!

Ingredients

Meatballs

• Ground Pork or Turkey – Either works well in this recipe! If I am trying to be healthier, I choose ground turkey because it is leaner and absorbs so much flavor.
• Lemongrass – Earthy and citrusy flavors that adds so much depth to the meatballs.
• Garlic – A bit of acid here to create a blend of complex flavors.
• Ginger – Adds a fragrant zest to this dish.
• Lime juice – Provides a bright, citrusy flavor that balances the richness of the dish and adds a refreshing zing.
• Cilantro – Gives a unique depth to the flavor.
• Sugar – A bit of sweetness to balance the spicy and savory.
• Fish Sauce – Adds a unique depth of umami flavor with a salty and slightly fishy taste that enhances the overall savoriness of the dish without overpowering it.
• Egg – Binds the ingredients together, giving structure.
• Panko Breadcrumbs – I prefer Panko breadcrumbs because it is crispier and binds well with the turkey.
• Salt – Enhances flavor and seasoning.
• Black Pepper – Adds a subtle heat and depth to the meatballs.

Coconut Curry Sauce

• Onion – Adds slight sweetness and depth of flavor.
• Red Bell Pepper – Provides sweetness and a hint of smokiness.
• Ginger – Adds warmth and a spicy kick.
• Red Curry Paste – You can find these at any grocery store but they usually come in a small jar. This is the key ingredient for that easy and delicious curry sauce.
• Coconut Milk – Another key ingredient for the coconut curry sauce – Make sure to use full-fat version for extra creaminess.
• Fish Sauce – Adds umami richness and depth of flavor.
• Brown Sugar – Balances out the heat with a touch of sweetness.
• Corn Starch – adding a bit of water to corn starch creates a slurry that thickens the sauce
• Cilantro – Adds freshness and a pop of herbal flavor.

How to Make Thai Meatballs with Coconut Curry Sauce

1. Combine all of the meatball ingredients together until well incorporated. Using either a ball scooper or your hands, form 2 Tbsp meatballs. Place them evenly on a baking tray and bake at 400F for 20 mins.
2. While meatballs are baking, heat pan on medium. Add diced onions and red bell peppers and cook until translucent, about 2-3 mins. Add ginger and red curry paste and stir for 30 seconds. Then add coconut milk, chicken broth, fish sauce, brown sugar, and cornstarch slurry and mix to incorporate. Simmer for a few mins until the sauce has thickened slightly. Add salt to taste. Add meatballs to the sauce and mix to coat evenly. Turn off heat after well incorporated.
3. Serve meatballs with rice and top with chopped cilantro as a garnish.

Storage

I recommend eating this as fresh as possible to ensure you get freshest bite! You can store in the air-tight container for 2 days or freeze them for up to 6 months.

Thai Meatballs with Coconut Curry Sauce

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Serves: 2 Prep Time: 25 Mins Cooking Time: 35 Mins 35 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 6 voted )

Ingredients

Meatballs

1 pound ground pork or turkey

2 Tbsp lemongrass, minced

3 cloves garlic, minced

1 Tbsp ginger, minced or grated

2 Tbsp lime juice

3 Tbsp cilantro, finely chopped

1 tsp sugar

2 Tbsp fish sauce

1 egg

1/2 cup panko breadcrumbs

1/2 tsp salt

1/2 tsp black pepper

Coconut Curry Sauce

1/2 onion, diced

1/2 red bell pepper, diced

1 Tbsp ginger, minced

2 Tbsp red curry paste

1 cup full-fat coconut milk

1 cup low sodium chicken broth

2 Tbsp fish sauce

1 Tbsp brown sugar

1 Tbsp cornstarch + 1 Tbsp water mixed together (cornstarch slurry)

Salt to taste

Chopped cilantro

 

Instructions

1. Combine all of the meatball ingredients together until well incorporated. Using either a ball scooper or your hands, form 2 Tbsp meatballs. Place them evenly on a baking tray and bake at 400F for 20 mins.
2. While meatballs are baking, heat pan on medium. Add diced onions and red bell peppers and cook until translucsent, about 2-3 mins. Add ginger and red curry paste and stir for 30 seconds. Then add coconut milk, chicken broth, fish sauce, brown sugar, and cornstarch slurry and mix to incorporate. Simmer for a few mins until the sauce has thickened slightly. Add salt to taste. Add meatballs to the sauce and mix to coat evenly. Turn off heat after well incorporated.
3. Serve meatballs with rice and top with chopped cilantro as a garnish.

The post Thai Meatballs with Coconut Curry Sauce first appeared on Herman at Home.

Why you’ll love this recipe

This crispy rice paper recipe with mango sticky rice is a unique combination that fills every sweet tooth. Mango sticky rice is a traditional Thai dessert and this levels it up when you wrap it in crispy rice paper

Ingredients

• Glutinous rice – Also known as sweet rice, this type of rice is stickier than other rice and is the glue of the recipe.
• Water – What you need to cook the glutinous rice (I used a rice cooker for this recipe).
• Coconut milk – Use the full-fat version and a brand from an Asian supermarket (e.g. Chaokoh).
• Sugar – Adds a touch of sweetness to the coconut milk.
• Salt – There is more salt than you think for this recipe but it really balances out the sweetness of the coconut milk.
• Cornstarch – Helps to thicken up the coconut milk.
• Mango – Fresh, seasonal mango is important for this recipe!
• Rice paper – This will be used as the outer layer to wrap each delicious, crispy bite!

How to Make Mango Sticky Rice in Crispy Rice Paper

1. Rinse rice and drain all of the water. Add rice and water to a rice cooker and turn on (preferably with sweet rice function).
2. While rice is cooking, add coconut milk, sugar, and salt to a small sauce pot and cook over medium heat until hot and sugar is melted. Add cornstarch slurry and stir until thickened and turn off heat.
3. After rice is cooked, pour 1 cup of coconut milk into rice and stir to mix well until sauce is absorbed. Let rice cool down for 10 mins.
4. To assemble, dip rice paper in warm water to re-hydrate. Place about 2-3 Tbsp sticky rice then 1-2 pieces of mango on top. Wrap the sides, then fold from the bottom to the top until you get a pillow shape. Double wrap each bite with a second piece of hydrated rice paper.
5. In a pan, add 2 Tbsp of oil and pan fry each crispy rice paper bite for 5 mins until golden brown on all sides. Remove from heat and let cool for 10 mins. Serve with the remaining coconut sauce.

Storage

I recommend eating this as fresh as possible. However, if you’d like, you can prep each bite then wrap it in a wet towel to keep it moist and shallow fry them in a pan at a later time. Even with this method, I only recommend prepping a few hours ahead of time and not the night before.

Mango Sticky Rice in Crispy Rice Paper

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Serves: 3-4 Prep Time: 30 Mins Cooking Time: 20 Mins 20 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 9 voted )

Ingredients

1.5 cups glutinous rice

1 and 1/3 cup water

1.5 cups full-fat coconut milk (1 can)

1/3 cup sugar 1/2 tsp salt

1 Tbsp and 1 tsp cornstarch + 2 Tbsp warm water

1 large mango, cut into 1/2 inch thin strips

10-12 rice papers

Instructions

1. Rinse rice and drain all of the water. Add rice and water to a rice cooker and turn on (preferably with sweet rice function).
2. While rice is cooking, add coconut milk, sugar, and salt to a small sauce pot and cook over medium heat until hot and sugar is melted. Add cornstarch slurry and stir until thickened and turn off heat.
3. After rice is cooked, pour 1 cup of coconut milk into rice and stir to mix well until sauce is absorbed. Let rice cool down for 10 mins.
4. To assemble, dip rice paper in warm water to rehydrate. Place about 2-3 Tbsp sticky rice then 1-2 pieces of mango on top. Wrap the sides, then fold from the bottom to the top until you get a pillow shape. Double wrap each bite with a second piece of hydrated rice paper.
5. In a pan, add 2 Tbsp of oil and pan fry each crispy rice paper bite for 5 mins until golden brown on all sides. Remove from heat and let cool for 10 mins. Serve with the remaining coconut sauce.

The post Mango Sticky Rice in Crispy Rice Paper first appeared on Herman at Home.

What is Gochujang?

Gochujang paste is like the MVP of Korean cooking. It’s this thick, spicy-sweet chili paste made from fermented soybeans, rice, and red chili powder. You’ll find it in tons of Korean dishes, adding that delicious kick and depth of flavor. It’s basically a must-have in your pantry if you’re into Korean cooking or just want to spice up your meals with something delicious

Why you’ll love this recipe

If you’re a fan of pasta, creamy, bold flavors and love experimenting in the kitchen, I highly recommend trying out this Gochujang pasta! This fusion dish combines the heat of Gochujang paste with the creaminess of coconut milk and the richness of Parmesan cheese, resulting in a mouthwatering flavor explosion that’s truly unforgettable.

Ingredients

• Pasta – I like fusilli or penne pasta for this recipe but feel free to use any you like.
• Butter – a bit of unsalted butter makes this creamier and richer.
• Garlic – a little bit adds a lot of aroma and flavor.
• Gochujang – this Korean spicy-sweet chili paste is the star of the dish so a little goes a long way!
• Coconut milk – full-fat version is best for this to get the creamiest sauce.
• Parmesan cheese – use freshly grated for the best flavor.
• Reserved pasta water – make sure to reserve some of that pasta water to loosen the sauce later.
• Salt and black pepper – season to taste!

How to make Creamy Gochujang Pasta

1. Bring large pot of water to a boil and cook pasta according to package to al dente. Drain pasta and save about 1 cup of reserved pasta water.
2. In a pan over medium-high heat, add butter and garlic and stir for 30 secs until fragrant. Then add gochujang and mix well for 1 min. Then add coconut milk and parmesan cheese and stir until dissolved for about 1 min. Then add about 3/4 cup pasta water and mix until smooth. Let sauce simmer until thickened and creamy. Add additional pasta water as needed to ensure the sauce is creamy.
3. Add cooked pasta to sauce and stir well to combine. Transfer pasta to a plate and garnish with more parmesan cheese. Top with any protein as desired.

Tips

Feel free to get creative with your Gochujang pasta by adding your favorite protein – grilled chicken, shrimp, or tofu would all be fantastic options. And don’t forget to adjust the spice level to your liking by adding more or less Gochujang paste. Trust me, once you try this addictive dish, you’ll be craving it again and again!

Storage

Store in an air-tight container in the fridge up to 2-3 days

Creamy Gochujang Pasta

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

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 4 voted )

Ingredients

10 oz. pasta (I like fusilli or penne for this)

2 Tbsp unsalted butter

3 cloves garlic, minced

3 Tbsp gochujang

1 cup full-fat coconut milk

1/2 cup freshly grated parmesan cheese

3/4 - 1 cup reserved pasta water

salt and ground black pepper to taste

Instructions

1. Bring large pot of water to a boil and cook pasta according to package to al dente. Drain pasta and save about 1 cup of reserved pasta wate.

2. In a pan over medium-high heat, add butter and garlic and stir for 30 secs until fragrant. Then add gochujang and mix well for 1 min. Then add coconut milk and parmesan cheese and stir until dissolved for about 1 min. Then add about 3/4 cup pasta water and mix until smooth. Let sauce simmer until thickened and creamy. Add additional pasta water as needed to ensure the sauce is creamy.

3. Add cooked pasta to sauce and stir well to combine. Transfer pasta to a plate and garnish with more parmesan cheese. Top with any protein as desired.

The post Creamy Gochujang Pasta first appeared on Herman at Home.

What is Sago?

Sago (or tapioca pearls) is a gluten-free, grain-free starch that can be used in baking, mixed with water, or added to desserts. They are very popular in Asian desserts and add a slight chewy texture that is very addicting!

What is Butterfly Pea Flower?

Butterfly pea is flowering pea plant known for its blue flowers that create a color-changing effect when steeped or infused into drinks. It is often used in cocktails and herbal tea blends for a beautiful blue color but it doesn’t have much flavor. However, this flower is rich in antioxidants and linked to several health benefits, including blood sugar control, weight loss, and skin and hair health.

Why you’ll love this recipe

This is a beautiful and tasty dessert that can be enjoyed for any occasion. It is versatile because you can add root vegetables as a topping (e.g. taro, sweet potato, etc.) and eat it hot or cold. Adding the butterfly pea flower also adds more health benefits to it even though this is a dessert!

Ingredients:

• Sago (tapioca pearls) – tiny chewy pearls that adds a lot of texture and thickens the dessert
• Coconut milk – Make sure to use the full-fat version for this! I also prefer coconut milk brands found in Asian grocery stores like Chaokoh
• Sugar – Use granulated white sugar for this recipe. I’ve also used zero-calorie sugar alternatives (e.g. Monkfruit sugar) to make this a bit healthier!
• Butterfly pea flowers – This is the main ingredient that gives the dessert the beautiful blue hue. There isn’t much flavor from it but is full of antioxidants and other health benefits
• Taro or sweet potato – Optionally add cooked root vegetables to make this dessert heartier

How to make Butterfly Pea Coconut Sago:

1. In a medium pot, bring water to boil and add sago. Reduce heat to medium-low and simmer with lid off for 10 mins. Turn off heat, then put lid on and cover for 5 mins. Drain sago and rinse with cold water for 1-2 mins until cooled down. Set aside.
2. In a medium pot over medium heat, add coconut milk, water, sugar, and butterfly pea flowers and bring to a low boil. Simmer for 6-8 mins until sugar is dissolved and coconut milk has a beautiful blue color. Turn off heat and discard butterfly pea flowers.
3. Add cooked sago and stir until sago is loosened, about 1-2 mins.
4. Serve dessert in a bowl and top with optional cooked root vegetables.

Tips:

1. Follow instructions in my recipe to ensure sago is cooked through without overcooking. When overcooked, the sago becomes mushy and undesirable.
2. I typically like to add cooked cubed taro or sweet potato (frozen packages are great for this) as a topping! There are recipes that include cooking the taro in the dessert to infuse the vegetable but I kept this recipe simpler and more flexible.
3. Enjoy this dessert hot or cold!

Storage:

Store in an airtight container in the fridge for up to 3 days.

Butterfly Pea Coconut Sago

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Serves: 4 Prep Time: 10 Mins Cooking Time: 20 Mins 20 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

1/2 cup sago (tapioca pearls)

1 3/4 cups (1 can) full-fat coconut milk

2 cups water

1/2 cup granulated sugar

23-25 butterfly pea flowers (available at Selefina.com)

1/2 small taro or sweet potato, cooked and cubed (optional)

Instructions

1. In a medium pot, bring water to boil and add sago. Reduce heat to medium-low and simmer with lid off for 10 mins. Turn off heat, then put lid on and cover for 5 mins. Drain sago and rinse with cold water for 1-2 mins until cooled down. Set aside.

2. In a medium pot over medium heat, add coconut milk, water, sugar, and butterfly pea flowers and bring to a low boil. Simmer for 6-8 mins until sugar is dissolved and coconut milk has a beautiful blue color. Turn off heat and discard butterfly pea flowers.

3. Add cooked sago and stir until sago is loosened, about 1-2 mins.

4. Serve dessert in a bowl and top with optional cooked root vegetables.

The post Butterfly Pea Coconut Sago first appeared on Herman at Home.