I Am... Tiktok Ramen
Hello! I’m back at it again with a recipe for Tiktok ramen. I’m pretty sure I’m addicted to Tiktok and all the viral food hacks they have - I’m HOOKED. This Tiktok ramen was too easy to not try. I had all the ingredients in the pantry so it made for a quick and satisfying lunch. It was delicious! Tiktok ramen is saucy, slightly sweet, full of umami, and really good. The flavors kind of remind me of an extra garlicky version of one of my all time favorite instant noodles: Indomie Mi Goreng, which is a take on Indonesian fried noodles. I feel like everyone has their own favorite way of making instant ramen. To be honest, I think instant ramen is one of the greatest inventions out there! The person who invented it, Momofuku Ando, a Taiwanese-Japanese inventor, has a quote that I love: Human beings are noodle beings. I am definitely a noodle being and all I want to do is eat noodles and live that noodle life.
What is Tiktok ramen?
Tiktok ramen is where you use instant ramen noodles, ditch the seasoning packet, and make your own sauce. Unlike soup-y ramen, Tiktok ramen is a soup-less ramen, kind of like mazemen or sesame noodles. Ramen noodles are tossed in a garlic butter soy brown sugar sauce, cooked with an egg and finished with a sprinkle of everything bagel seasoning.Does Tiktok ramen taste good?
In a word: YES! Tiktok ramen is sweet and savory with added richness from the butter and egg, and just a hint of spice. Super addictive.How to make Tiktok ramen
- Cook your instant ramen. Don’t overcook it - mushy noodles are a travesty. Instant ramen should have an al dente bite. Pop the noodles into boiling water, set a timer, use a pair of chopsticks to loose the them up, and when the time is up, instantly drain them and set them aside. Pro tip: if you’re a true noodle lover, cook the noodles slightly less than the suggested cooking time, they will cook up a bit more while you’re tossing them in the sauce. This way you’ll have perfectly al dente noodles.
- Make the sauce. In a pan, heat up the butter over low heat. Add the garlic and cook until soft. Stir in the crushed red pepper, then the brown sugar and soy sauce.
- Toss. Add the drained noodles to the pan, turn up the heat, and toss to coat.
- Cook the egg. Push the noodles to one side and add an egg to the pan and scramble until just set.
- Serve. Place the noodles in a bowl and finish with sliced scallions and everything bagel spice. Enjoy hot!
Tiktok ramen ingredients
instant ramen - choose your favorite brand of instant ramen. The flavor doesn’t matter because you’re not going to use the seasoning packet. Our favorite noodles are Nong Shim Shin Ramyun because of how thick the noodles are.- butter - just bit of butter is melted down to cook up some garlic.
- garlic - you need about 1 teaspoon of chopped or minced garlic. Or, if you’re a garlic lover, use as many cloves as you can handle.
- brown sugar - the brown sugar adds a bit of caramel sweetness and color. If you don’t have brown sugar, you can use regular sugar or even honey.
- soy sauce - use your favorite soy sauce - we like Yamasa or Kikkoman.
- crushed red pepper flakes - you can add as many chili flakes as you like or leave them out all together, depending on your spice tolerance.
- egg - throw an egg on it because ramen without an egg isn’t even ramen.
- everything bagel spice - make it rain everything bagel spice!
Proteins
Do you want proteins to make this a full meal? Asian kids know: adding firm tofu, ground beef, shredded chicken, or (if you want to get fancy) boiled shrimp to instant ramen is the key to a happy tummy. The tofu and the ground beef you can easily fry up in the same pan before you make the sauce. For the shrimp and the chicken, just throw it into your noodle water for a few minutes (until fully cooked) and you're good to go!Why everything bagel spice?
Everything bagel spice is LIFE. Also, when you think about it, everything bagel spice is essentially furikake, which is Japanese rice seasoning. Furikake is a seasoning made up of toasted sesame seeds and seaweed and is eaten on rice and noodles. In Japan, they even have furikake chips. It makes sense that Tiktok ramen uses everything bagel spice to dress up ramen, after all they have sesame seeds in common.How to make homemade everything bagel spice
If you don’t have any everything bagel spice, it’s super easy to mix up your own. In a small bowl, mix together: 1.5 tbsp toasted sesame seeds 1 tbsp each poppy seeds, minced garlic, and minced onion 1 teaspoon coarse or flaky salt Sprinkle it on everything!Best ramen noodles
Our favorite brand of ramen is Nongshim, a Korean brand. They’re incredibly popular, both in Korea and all over the world. There’s actually a Nongshim noodle factory in LA and we visited it once. It was amazing! The chew and thickness of Nongshim noodles is just perfect. We usually buy either Shin Ramyun or Shin Black. Both have amazing texture.If you’re looking for other quick and easy noodles, try these
Happy noodling!Tiktok Ramen
Tiktok ramen is instant noodles stir fried with butter, garlic, egg, and soy sauce. It's saucy, sweet, full of umami, and really good.
- 1 package instant ramen (Korean brand preferred)
- 1 tbsp butter
- 1 tsp garlic (minced)
- 1/4 tsp red pepper flakes (or to taste)
- 1 tsp brown sugar
- 1 tbsp soy sauce
- 1 egg (lightly beaten)
- 1 tsp everything bagel spice (or to taste)
Cook the ramen according to the package directions and drain well.
In a pan, heat up the butter over medium heat. Stir in the garlic and red pepper flakes. When the garlic is soft, stir in the brown sugar and soy sauce.
Add the drained noodles to the sauce and toss to coat. Push the noodles to one side of the pan.
Turn the heat up and add the lightly beaten egg to the pan. Scramble until set.
Enjoy hot topped with everything bagel spice.
Cooking times and estimated nutrition depend on your chosen instant noodles.
I Am... Sweet and Sour Pork
Homemade sweet and sour pork is so much easier, cheaper, and healthier than takeout. This version has less than 10 ingredients and is easier than using an app to order! Sweet and sour pork is one of the best Chinese dishes whether it is cheap takeout, from a high-dollar Michelin starred restaurant, or part of a homemade feast. It's tangy, sweet, crispy, crunchy, and deliciously porky. This better than takeout version is not only easier, it's better for you too. Best of all, it uses pork chops, which are my favorite cut of pork because they are easy to come by, easy to cook, and taste great.
How to make sweet and sour pork
- Cube the pork chops. More surface area equals more crunch: 1.5" cubes are just about right.
- Coat the pork. Put the pork in a ziplock bag or a bowl with corn starch to get a crispy coating without deep frying.
- Bake the pork. Bake (or air fry, see below) the pork at 450ºF for 40 minutes, flipping halfway through for even browning.
- Make the sauce. While the pork is baking, make the sauce with the remaining ingredients in a nonstick skillet.
- Put it all together. Take the pork out of the oven and immediately toss it in the sauce until everything is well coated. Serve with plenty of rice and other sides.
Ingredients
This is an easy pantry recipe with few ingredients, perfect for a weeknight dinner:- Pork chops - pork chops make the best sweet and sour pork. Look for thick cut chops with good marbling. Other cuts you can use include pork shoulder/butt, loin, or even boneless ribs.
- Cornstarch - cornstarch is how you get the light crispy coating. We use it pretty much all the time in asian cooking as a sauce thickener and a coating. You can't really sub it out, but if you have extra, it's pretty easy to find other recipes to use it for.
- Soy sauce - you can use any soy sauce but for authenticity, try a Chinese light soy sauce brand such as Lee Kum Kee or Pearl River Bridge.
- Rice vinegar - Rice vinegar is what gives this dish its signature tanginess.
- Ketchup - yes, ketchup - not only was ketchup originally invented in China, it’s the secret ingredient to get that unique tanginess you find in truly authentic Chinese sweet and sour pork. Ketchup plays a role in many authentic Chinese and Asian dishes.
- Vegetables - don't skip the veggies, they provide an essential crunch and brightness. Onions and bell peppers are the most essential ones, but you can add whatever your heart desires. Pineapple, whether canned or fresh, is a pretty traditional addition.
Healthy sweet and sour pork
Some people don’t know that sweet and sour pork is deep fried and not at all healthy. This version is healthier but just as delicious, with no added oil and no deep frying. It's as crispy and the sauce is as authentic as you’d find in any Chinese restaurant. We often make this for dinner instead of ordering in when we're craving Chinese.Tips and tricks
If you want the pork crispier and you have a can of cooking spray such as pam handy, hit it with a light coat of oil before you dust with corn starch to get even more crunch.Air fryer sweet and sour pork
You can air fry these instead of baking. All you need to do is switch the oven out for an air fryer. Coat the pork with cornstarch as per the recipe, then place the pork into the air fryer basket with at least 1/4" gap between pieces, in a single layer and set the air fryer to 375ºF for 8 minutes. Once done, coat with sauce as directed.Serve it with
- Fluffy White Rice
- Sweet and Sour Chicken
- Hot and Sour Soup
- Gaii Lan/Chinese Broccoli
- Beef and Broccoli Stir Fry
Sweet And Sour Pork Recipe
You won't believe how easy this no fry sweet and sour pork recipe is.
- 1 lb pork chop (cubed, or shoulder)
- 2 tbsp cornstarch
- 1/4 cup sugar
- 3 tbsp ketchup
- 2 tbsp vinegar (rice vinegar preferred)
- 1 tbsp soy sauce (light soy sauce preferred)
- 1 bell pepper (roughly chopped)
- 1/2 onion (roughly chopped)
- 1 cup pineapple (optional)
Preheat your oven to 450ºF and season your pork with salt and pepper.
Transfer your pork to a plastic bag or ziploc bag along with 1 tablespoon of cornstarch. Shake well until the pork is lightly coated and then place on an oiled tray in a foil lined baking sheet.
Bake your pork for 40 minutes, flipping once after 20 minutes.
While the pork is baking, make your sauce: add the remaining 1 tablespoon of cornstarch to 1 tablespoon of water in a cup and stir until a smooth slurry forms.
Finish making your sauce by adding sugar, ketchup, vinegar, soy sauce, corn starch slurry, and 1/4 cup of water to a pan and bringing it to a boil. Once boiling, turn the heat to low and add your vegetables. Cook until your desired doneness and then remove from heat (for us that means almost raw).
Add your pork to the sauce and toss until well coated. Enjoy!
To airfry: Coat the pork with cornstarch, then place into the air fryer basket with at least 1/4" gap between pieces, in a single layer. Set the air fryer to 375ºF for 8 minutes, then toss in sauce as directed.
Serves 2 as a main or 4 with rice and other sides. Estimated nutrition is for 4 servings.
I Am... Barbacoa
Barbacoa is a Mexican beef dish that's slow cooked til juicy, soft and tender, then coated in a savory red chile sauce that has just a tiny hint of spice and a huge hit of flavor. If you like carnitas, al pastor, adovada, carne asada, or birria tacos, you're going to love barbacoa. But even better, it's one of the easiest taco fillings to make at home.
What is barbacoa?
Barbacoa originated in the Caribbean as an in-ground slow cooked whole animal wrapped in leaves, but these days it's most closely associated with Mexican food. Barbacoa is said to be the original word for barbeque, and it's basically the same thing: slow cooked meat imbued with a lot of flavor. Mexican barbacoa as we know it today is a juicy and flavorful soft shredded beef/lamb/goat seasoned with dried chiles and spices and cooked until it falls apart. It's sweet, tangy, and just a little spicy. You can serve it in tacos, burritos, enchiladas, quesadillas, flautas, and much more. This version is an easy and simplified barbacoa de res, which translates to barbacoa beef, although you could adapt this recipe to lamb or goat if you want.How to make barbacoa
- Soak the peppers. Soak the peppers in super hot water to rehydrate them. If you want to be extra, you can toast them over a low flame to coax out some extra flavor before soaking.
- Season the meat. While the peppers are soaking, season your meat generously with salt and freshly ground pepper.
- Make the marinade. Grab your blender and blend together the peppers, garlic, oregano, cumin, beef stock, and vinegar.
- Marinate overnight. Marinate as long as you can, or for at least 2 hours so the beef can absorb the flavors. Don’t forget to season your beef with salt and pepper first.
- Make the stew. Caramelize the onions to add a little sweetness, add the beef (you can sear it if you want, but we’re aiming for soft and tender meat) along with all the marinade, then top it off with extra beef stock, bay leaves, and cloves.
Barbacoa ingredients
Barbacoa is made of beef, dried chile, garlic, onions, spices, vinegar, and beef broth. It’s amazing how such simple ingredients combine together to create a deeply flavorful, out of this world taste.- Dried guajillo chiles. These sun dried peppers add an authentic touch of mexican flavor to any stew and you can usually find them in the Mexican aisle of your local grocery store. They are like a mild-medium pepper and don’t add any heat. If you can’t find guajillo, sub any dried mexican/southwestern peppers, such as ancho, new mexico, california, or pasilla. If you really can’t find them, you can sub a can of chipotle peppers in adobo.
- Mexican oregano. Mexican oregano is different than Mediterranean oregano; it's actually a different plant. Mexican oregano is indigenous to Mexico and has a more woodsy, citrus-lime earthy flavor compared to Mediterranean oregano. You can find it in the Mexican aisle at the grocery store.
- Cumin. Cumin gives the barbacoa a nutty, earthy, spicy, almost lemon-y aroma.
- Vinegar. Vinegar tenderizes the beef and balances out the richness of the meat. You can use whatever vinegar you have on hand.
Barbacoa tacos
In my opinion, barbacoa is the best homemade taco filling other than birria. Once you have your barbacoa made, it's easy:- Shred the meat. When the beef is done cooking, take the beef out of the consomé and use a couple of forks to shred it up. It’ll be so tender that it’ll basically fall apart instantly. Spoon some extra consomé back on so it’s extra juicy.
- Warm the tortillas. You need warm tortillas for the best taco experience. Soft and pliable tacos are where it’s at. We like using a tortilla warmer but you can just wrap your tortillas up in slightly damp paper towels and pop them in the microwave for 30 seconds. You can also char them on the stove for some crispy edges or lightly frying them on a nonstick skillet.
- Fill the tacos. Be generous and top up your tacos with beef and a little drizzle of the consomé that the beef cooked in.
- Top it up. Finish off your tacos with some toppings. Classic is chopped cilantro and onions, but you can go with anything you like. We added some pickled onions and sliced jalapeños. Don’t forget the hot sauce!
Beef barbacoa
For barbacoa de res, the meat is traditionally beef brisket, but you can choose any kind you like. Because it's a stew, you want a cheaper cut that has some connective tissue and a little fat. The best cuts of beef that are ideal for stewing are: chuck, brisket, shank, cheek, and short ribs. The recipe specifies just one cut, but I usually do a combination of two or more, usually chuck and short ribs for some richness.Instant Pot Barbacoa
This recipe is best made in the Instant Pot because it's easy, fast, and it locks in flavor. It's truly a one pot, set and forget kind of affair.Slow cooker barbacoa
If you don't have an Instant Pot, you can make this in a crockpot or other slow cooker. Saute the onions first on high heat, then add the rest of the ingredients and set to low heat for 4-6 hours, until the beef is tender and shreddable.Stovetop barbacoa
Saute the onions over med-high in a deep stockpot, then add the rest of the ingredients. Cover slightly ajar and turn down to a bare simmer for 4-6 hours, until the beef is tender and shreddable. Keep an eye on the liquid level by checking back every hour or so, adding more beef broth as necessary.Oven-braised barbacoa
This is the same as stovetop with the bonus advantage that you don't need to worry about it ever burning. Saute the onions over med-high in an oven proof pot such as a dutch oven, then add the rest of the ingredients. Cover and place in a 300ºF 4-6 hours, until the beef is tender and shreddable.What to serve with barbacoa
- Have a taco party with some other taco fillings like carnitas, al pastor, adovada, carne asada, or birria
- Since you'll have tortillas on hand, nothing beats homemade fresh fried tortilla chips
- Finish off with some mexican rice
- And of course, pairing anything guacamole is always the answer.
Barbacoa Recipe
Tacos filled with juicy, soft and tender beef coated in a savory red chile sauce that has just a tiny hint of spice and a huge hit of flavor.
- blender
- 2 lbs beef (cheek, brisket, short ribs, shank, chuck roast, or mix)
- salt and freshly ground pepper
Marinade
- 3 dried guajillo peppers
- 6 cloves garlic
- 2 tsp dried oregano (Mexican preferred)
- 2 tsp cumin
- 1/4 cup beef stock (low sodium preferred)
- 1/4 cup vinegar
Consomé
- 1 medium onion (diced)
- 3 bay leaves
- 6 whole cloves
- 1 cup beef stock (low sodium preferred)
To serve
- 12-16 4" corn or flour tortillas (or more as needed)
- 1/2 bunch fresh cilantro (roughly chopped)
- 1 medium onion (diced)
- 1 lime (cut into wedges)
- 2-4 jalapeños (sliced)
Bring a pot of water to a boil and then remove from heat. Soak your dried guajillo peppers for 15 minutes. Meanwhile, cube the beef and season all sides with salt and pepper. Set aside.
Add marinade ingredients to the blender. When the peppers are done soaking, hold them by the tip over the sink and use scissors to cut the stem off and allow the seeds to fall out, then add to blender. Blend into a smooth paste and rub all over the beef. Marinate for a minimum of two hours or up to overnight.
Set your Instant Pot on saute high. Add 1-2 tbsp oil, then saute the onions until golden and translucent (6-8 minutes). See notes for stovetop or crockpot instructions.
Add the meat with the marinade, bay leaves, and cloves to the pot. Barely cover with beef broth, then set to high pressure for 45 minutes.
When the Instant Pot is done, allow a natural release, then remove the meat from the consomé and shred. Spoon some of the consomé onto the beef after you’ve shredded it.
Make the tacos: warm the tortillas and build the tacos: a generous amount of barbacoa beef, and toppings. Enjoy immediately.
If using a slow cooker or stovetop, saute the onions first on slow-cooker-high or stovetop-med-high, then add the rest of the ingredients and set to low heat for 4-6 hours, until the beef is tender and shreddable. Check back every hour or so to make sure you have enough liquid, and add beef broth as necessary.
Estimated nutrition doesn't include tortillas, toppings, or consomé.
I Am... Buc-ee’s Review: Best Ever Road Trip Stop
Have you even been to Texas if you haven’t been to Buc-ees? If you've never been, read this Buc-ee's review to learn exactly why you need to make this a stop on your next road trip! For the uninitiated, Buc-ee’s is a beloved Texas institution of gas station slash convenience store slash travel center. It’s hard to explain the hold Buc-ee’s has on Texans, and, even though I’m not Texan, on me. They have a beaver for a logo, every single road trip snack you could ever want, brisket, tacos, souvenirs, and very cutely branded apparel. I am writing this post in advance of visiting my first ever Buc-ee’s, that’s how excited I am. After the visit, I’ll let you know my impressions and if everything lived up to expectation. My main goals are: a Buc-ee’s tee and allllllll the snacks. I’m doing the research and they reconnaissance so you don’t have to. I’m back and it was more glorious than I imagined!!
What to expect during your first visit to Buc-ee’s
First off, Buc-ee’s is no tiny gas station mart - it’s HUGE. It’s truly a 24/7 travel center with endless freshly made foods, aisles and aisles of snacks and drinks, and for some reason, houseware. It’s more a shopping destination than a quick convenience stop. Second, you’ll be bombarded everywhere with Bucky the Beaver: stuffies, branded snacks, tees, inflatables, you imagine it, they’ve got it. It’s like visiting an amusement park, if amusement parks were actually gas stations. Third, Buc-ee’s prides itself on being clean. And it is! Everything, from the restrooms, to the pumps, to the parking lot, to the floors is immaculate.A review of the famous Buc-ee’s foods and snacks
That's really why we're here, after all!Beaver Nuggets
I was most excited to try Beaver Nuggets. I wanted to try them ALLLLLLLLL and I’ve boughten every package. The classic is caramel corn, but with a puffed corn nugget without any hull. It’s sweet and crunchy and like caramel kettle corn without any of the annoying bits. Beaver Nuggets also come in sea salt carmel, cinnamon, and chocolate covered.Buc-ee’s Nugees
Basically the same as the sweet nuggets, a puffed corn that’s savory instead of sweet. So far they have white cheddar, bold-n-spicy, and habanero.Gummies
Gummy candies galore! All your favorites and probably a few that you haven’t tried before like the chamoy peach rings. They’re sweet, spicy and savory thanks to chamoy, the Mexican salty, sweet-n-sour, sauce that’s served with fruit.Fudge
Fresh slabs of house-made fudge, in more than 20 flavors are sold by the pound or you can mix and match packages of pre-cut squares.Beaver Tails
If you’ve been to Canada, you’ve probably had a beaver tail pastry, but the Buc-ee’s version is totally different. Essentially a long, flat cinnamon croissant roll, it’s flaky, buttery, sweet, and cinnamon-y.Jerky
Buc-ee’s is synonymous with jerky. They have an entire daily counter that serves up fresh jerky you can buy by weight, as well as a wall of jerky packages. They come in a huge amount of flavors and they sample them too! I’m not a huge jerky fan, but I tasted the sweet jerky and the garlic jerky and as far as jerkies go, they were great.Banana Pudding
Banana pudding is a classic southern treat, but not one you’ll usually see at a gas station. If you haven’t had banana pudding before - essentially a parfait with vanilla wafers, slices of banana, vanilla pudding, and whipped cream - try it here! They come in small and large cups and are house made daily.Kolaches
Texas has a huge American Czech community and as a result, kolaches, a pillowy hand-held bread filled with sweet or savory stuffings are incredibly popular. Buc-ee’s sells them too, in a variety of sweet and savory flavors and they’re a bread-y, satisfying snack.Brisket
Walk into Buc-ee’s and you’ll immediately smell the brisket, thanks to the central counter where they’re smoking and chopping up fresh brisket all day long. They serve it up in sandwiches, tacos, or sliced or chopped.Beaver Chips
Everything is beaver themed, even the chips. But honestly, where have you ever seen freshly fried chips at a gas station? They come in brown bags, hot-n-fresh, to best accompany those beaver brisket sandwiches.Roasted Nuts
Sugar-y glazed nuts, in both regularl and cinnamon-glazed are a Texan favorite. They’re candy coated right in store and kept warm until you pick up a package for snacking on. It’s kinda like you’re at the state fair, but in a gas station!Hot Sauce
Apparently Texans like hot sauce. Buc-ee’s has their own branded craft sauces ranging from okay hot to extremely hot. We were definitely tempted to buy all of them to do a hot ones Buc-ee’s hot sauce challenge. That’s it! Buc-ee’s was everything I dreamed and more. I’m wearing my Buc-ee’s hoodie right now and am going to enjoy by cup of banana pudding. I’ll be back, Buc-ee’s! Until then, I’ll be dreaming about you! xoxo steph Read More →
I Am... Chicken Tinga Recipe
Tinga is life. Juicy chunks of chicken in a tangy slightly spicy tomato and chipotle sauce is so, so good and I am addicted. Recently Mike found a new-to-us super authentic Mexican place and since he was feeling like burritos we planned to spend the afternoon with some food to go and a little late-summer picnic. He had already decided on a chicken tinga burrito but I was kind of unsure. I have this thing where I’m super indecisive when it comes to food. I always want to make the best decision possible. Anyway, Mike ordered his burrito while I waffled between ALL the other choices. His burrito was ready in a flash and I insisted that he eat it right away - because I wanted to taste it too so I could make an informed decision. One bite and I was sold. It was SO delicious. Huge chunks of juicy chicken in a tomatoey chipotle sauce. The plentiful caramelized onions were sweet and smoky and some diced potatoes added a bit of creaminess. I was dead. I had to recreate it the moment we got home.
What is tinga?
Tinga is a Mexican dish made with chicken, called tinga de pollo in Spanish. It’s made with shredded chicken and onions simmered in a tomato and chipotle in adobo sauce. Tinga is super popular in tacos or on a tostada with refried beans, lettuce, cheese, crema, and salsa. It’s smoky, with just a hint of heat. It’s SO GOOD I sometimes just eat it as a stew without rice or tortillas or anything. The best part is that it comes together super quickly but tastes like you’ve been simmering for hours.How to make tinga
Making tinga is super easy:-
- Blend the sauce. This part is easy, just pop the chipotle in adobo, tomatoes, garlic, oregano, and cumin into a blender and blend until smooth.
- Caramelize the onions. Take your time and caramelize the onions until they are golden, soft, and drive you wild with how good they smell.
- Simmer the stew. Add the sauce to the pan, along with the chicken, bay leaves, and chicken stock and simmer until all the flavors meld and everything is delicious.
Chicken tinga ingredients
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- Chicken. Tinga usually uses chicken that’s already been cooked which makes it come together amazingly fast. You can use leftover shredded rotisserie chicken, or just cook some chicken and shred it especially for tinga. Or you can just shred whatever leftover roast chicken you have in your fridge. I like chicken thighs because they’re super juicy but usually I see tinga made with breast, so it’s up to you whichever you like best.
- Chipotle in adobo. This is what adds such a huge amount of flavor to your tinga! Chipotle in adobo come in little cans and are ruby red salty-sweet-spicy-tangy-smoky deliciousness. They are the base of so many Mexican stews and marinades. You can pretty much find them in all grocery stores.
- Tomatoes. Tomatoes add a bit of tang and sweetness to your tinga. We used fire roasted tomatoes for an extra bit of smokiness but you can use regular canned tomatoes or even just sub 4 fresh tomatoes, chopped.
- Onions. Tinga needs onions. They add caramelized sweetness and so much flavor. Take your time where you’re cooking the onions, you want them to brown but not turn black. Caramelizing onions always takes a long time but the flavor payoff is so worth it.
- Spices. Tinga is pretty light on the spices, but absolutely necessary is Mexican oregano and cumin. The cumin adds a warm earthy aroma and the oregano adds lemon-y citrus flavors. But only if you use Mexican oregano, which is different than the usual oregano you find in the spice aisle. Mexican oregano can be found near the Mexican food stuffs in the grocery store and it’s pretty cheap to get a bag. If you don’t have any, you can always sub regular oregano, but try and find some when you have a chance.
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What are chipotles in adobo?
Chipotles in adobo are key to so many Mexican stews and marinades. Essentially, chipotle in adobo are smoked and dried jalapeños rehydrated and canned in tomatoes, vinegar, garlic, and spices. Keep a couple of cans in your pantry, it’s what we do because we use them all the time. They are super versatile and add so much flavor. You can use them in sauces, glazes, marinades, braises, soups, salsas, almost anything. We usually end up using the can in one go, but you can easily just use one or two and save the rest in a container in your fridge (or freeze them) and use them to add extra umami to anything.Instant Pot chicken tinga
- Blend the sauce and set aside.
- Caramelize the onions on sauté high then add the sauce, raw chicken, and chicken stock to the pot.
- Set to 5 minutes at high pressure. Quick release when done.
- Open the lid carefully then remove and shred the chicken.
- Add the chicken back to the sauce and simmer on sauté high for a couple more minutes until the sauce is reduced.
Crockpot chicken tinga
- Blend the sauce and set aside.
- Sauté some onions in a pan on the stove and when caramelized, add them to the slow cooker, along with the raw chicken, sauce, and chicken stock.
- Set the slow cooker to 2-3 hours on low or 1-2 hours on high. When the time is up, remove the chicken and shred, then add back into the sauce.
Chicken tinga FAQ
The key to making the BEST chicken tingaThe onions:
Caramelized onions are key. They add sweetness, depth, and umami to the dish. Lots of people want to rush this step, but caramelizing onions takes time. Pro tip: use low heat and don’t move the onions around too much.The chicken:
How the chicken is cooked is also super important. Most tinga recipes (including this one) start with precooked chicken so it’s important that your chicken isn’t overcooked. My favorite way to cook chicken is to do it in the air fryer. You can also just poach your chicken right in the sauce, especially if you’re making Instant Pot or Crockpot chicken tinga.The oregano:
Mexican oregano is a different plant than the usual oregano you see in the spice aisle. It’s indigenous to Mexico and has a more woodsy, citrus-lime earthy flavor compared to your typical oregano, which is from the Mediterranean. You can find Mexican oregano in the Mexican aisle at the grocery store and if you can’t, you can sub regular oregano, but try and find some, it makes a difference.How to serve chicken tinga
- as tacos tucked into warm tortillas
- on a crispy tostada with refined beans, lettuce, cheese, crema, and salsa
- In a burrito
- on a giant leafy salad
- on top of nachos topped with a ton of cheese
- as a stew with some Mexican rice
- in taquitos!
What to serve with chicken tinga
Make a plate and serve it up with Mexican rice, beans, pico de gallo, warm tortillas, shredded lettuce, salsa, guacamole, and tortilla chipsIf you have some extra chipotle in adobo, try these recipes:
I feel like I can talk about chicken tinga forever but you probably are drooling, so I’m going to let you go so you can get started on dinner! xoxo stephTinga
The best Mexican inspired chicken stew or taco/burrito filling ever
- instant pot
- 6 cloves garlic
- 7 oz chipotle peppers in adobo (1 small can)
- 15 oz fire roasted tomatoes
- 1 tsp Mexican oregano (sub regular oregano if needed)
- 1 tsp cumin
- 1 medium onion (sliced)
- 1 cup chicken stock (low sodium preferred)
- 2 bay leaves
- 4 cups cooked shredded chicken (or 2lbs boneless skinless chicken)
Add the garlic, chipotles, tomatoes, oregano, and cumin to a blender and blend until smooth. Set aside.
Heat up 1-2 tablespoons oil in a frying pan or skillet over medium heat. Add the onions and cook, slowly, until caramelized and brown, stirring every so often, 5-8 minutes.
Stir in the blended sauce, the chicken stock, bay leaves, and the cooked chicken. Bring to a simmer and cook, covered, for 10 minutes. Taste and season with salt and pepper if needed. Enjoy in tacos, burritos, burrito bowls, flautas, with tortillas and rice, or just as is!
Alternately, if you want to just cook the chicken in the sauce, add the boneless skinless chicken thighs or boneless skinless chicken breasts to the sauce and cook for 12-15 minutes, or until the chicken is cooked through. Remove from the sauce, shred and add back into the sauce.
If you want a less spicy version of this, use just 1/2 can of chipotle in adobo and if you’re really sensitive to spice, you can use only 1 or 2 peppers from your can of chipotle in adobo.
I Am... How to make kimbap
I was perusing the frozen section at Trader Joe’s last week, as one does, and I noticed that they had frozen kimbap. Of course we had to try it! I didn’t even know frozen kimbap was a thing, but apparently it’s super common in Korea and at Korean grocery stores. We tried it at home and were wowed. These days you might not be able to find it in store, or if you are looking for a more fresh version, read on for the recipe to make it at home yourself.
How to make kimbap
- Make and season the rice: Sprinkle salt and toasted sesame oil over warm rice, mixing in gently.
- Prep the beef: marinate thinly sliced beef with soy sauce, sugar, and toasted sesame oil. Fry it over medium high heat until it’s cooked through, then set aside.
- Prep the spinach: blanch the spinach, then squeeze out all of the water. Season with salt and a bit of toasted sesame oil.
- Prep the carrots: massage the carrots with a bit of salt and let them soften. Squeeze out any excess water then gently fry in toasted sesame oil and let cool.
- Prep the daikon: Trim the daikon radish into the right length spears so it fits neatly onto the seaweed sheet.
- Roll: Place a sheet of seaweed, shiny side down on a rolling mat. Evenly spread rice onto the seaweed, leaving a slight gap at the top. Place the fillings in the middle of the rice covered seaweed sheet, then use the mat to tightly roll the rice and seaweed over the fillings. Repeat as needed.
- Slice: Slice the kimbap into 1/4 inch slices and arrange onto a plate.
- Enjoy: Dig in and enjoy the fruits of your labor!
Kimbap ingredients
For this kimbap we’re going to go with a classic mix of pickled daikon, carrot, spinach, and beef.- rice - short grain rice is what you need because it’s soft and slightly sticky.
- seaweed - large sheets of roasted seaweed, just like the kind used for sushi.
- danmuji - danmuji is bright yellow pickled daikon. They sell it at Korean grocery stores whole and you can cut it yourself OR you can make it at home with fresh daikon. If
- you’re making danmuji at home, make sure you do it the day before because it needs to pickle for 24 hours.
- carrot - matchstick carrots are a massaged with salt then gently cooked so they add a bright orange punch and crunchy texture.
- spinach - blanched spinach seasoned with toasted sesame oil adds a hint of softness and color.
- beef - thinly slice steak marinated with soy and a bit of sugar hints at a quick take on bulgogi.
- toasted sesame oil - toasted sesame oil is key! It adds so much flavor to kimbap.
Trader Joe’s kimbap review
Spoiler alert: I liked them! Enough to want to buy them again! Mike wasn’t particularly invested, but after tasting it, we both agreed it was pretty good. We bought one roll to try the first time and I like it so much that the next time we went to Trader Joe’s we bought two rolls. I promptly ate both of them by myself and experienced major disappointment when they were sold out on our next TJ’s run. Apparently they’re having some supply chain issues – they didn’t expect it to become such a popular item and now won’t have any more available until November. Tragedy!How to eat frozen kimbap
Having never seen frozen kimbap, I wasn’t sure how it was going to work. Kimbap is almost always freshly made then served the same day, mostly due to the rice. Cold rice, as I’m sure you know, doesn’t retain the same softness and moisture as fresh rice. For the Trader Joe’s kimbap, the instructions have you microwave it for two minutes then let it rest for one. After resting, you just eat it! You don’t need any dipping sauces because unlike with sushi, Kimbap is meant to be perfectly seasoned as-is.What is kimbap
If you’re reading all this and wondering, what is kimbap, I got you! Kimbap (or gimbap) is a Korean roll similar to a maki sushi roll with rice, seaweed, vegetables and cooked protein. The name kimbap 김밥 comes from kim/gim which means seaweed and bap, which means rice. Unlike Japanese norimaki sushi rolls, kimbap is always made with cooked protein and finished with a brush of toasted sesame oil. Kimbap is for snacking, picnics, lunch boxes, and takeout. Its convenient portability and deliciousness makes it a perfect food.Controversy
Trader Joe’s kimbap went viral on Tiktok. There were a bunch of Tiktok taste test videos, ranging from high praise to don’t waste your money. That was more than enough to cause massive interest. A casual google search led to reddit threads where people reported customers buying up to 15 rolls in one shopping trip. Add to that many people saying that kimbap is easy to make and readily available at Korean grocery stores and you have yourself a full blown kimbap controversy.When will Trader Joe’s have more kimbap?
They’re saying a restock will happen in November but some Trader Joe’s still have a lot of rolls, so maybe they’ll move them around to stores that have demand. The kimbap comes from Korea and the factory there needs time to produce more.Where else can I find frozen kimbap?
If you live near a Korean or Asian grocery store, check the frozen aisle, you might find a variety of frozen kimbap there. There are multiple imported Korean brands that make frozen kimbap.Where can I find it fresh?
Korean grocery stores sell fresh kimpab in with they’re ready to eat offerings. You can also order kimbap from a Korean restaurant. If you live in a city with a large Korean population, you should be able to find at least one dedicated kimbap restaurant.Can you make it at home?
Definitely! It’s something that all Koreans enjoy at home. It takes a bit of time to make all the components but the process of cooking the components and assembly of the rolls is simple. The most common fillings are: pickled radish, carrots, cucumber, egg, spinach, imitation crab meat, burdock, fish cake, bulgogi, tuna salad, and kimchi. A mix and match of these ingredients is what you’ll find in most kimbap. Have you tried the Trader Joe’s rolls? Will you be making your own (recipe coming soon!) or are you going to make your way to a Korean grocery store to grab some freshly made rolls? Either way, happy kimbap-ing! xoxo stephKimbap
How to make the best kimbap
- 4 cups cooked rice (short grain preferred)
- 1/2 tsp kosher salt (or to taste)
- 4 tsp toasted sesame oil
- 1/2 lb steak of choice (thinly sliced)
- 2 tsp soy sauce
- 2 tsp sugar
- 8 oz spinach (baby spinach preferred)
- 1 large carrot (cut into small matchsticks)
- 4-8 strips danmuji (see notes)
- 4 sheets seaweed
Place warm rice in a large bowl and sprinkle with 1/2 tsp kosher salt and 1 tsp toasted sesame oil. Fluff the rice, mixing the salt and and oil into the rice evenly. Let cool while you prep the other ingredients.
Marinate the thin slices of steak with 2 tsp soy sauce, 2 tsp sugar, and 2 tsp toasted sesame oil. Set aside.
Quickly blanch the spinach in boiling hot water and cool immediately in ice water. Squeeze the water out of the spinach and mix with a sprinkle of salt and a 1/4 tsp toasted sesame oil. Set aside.
Massage the carrots with a sprinkle of salt and let soften for 2-3 minutes then squeeze any excess water out of the carrots. Sauté the carrots in a non-stick frying pan over medium low heat with a 1/4 tsp toasted sesame oil until slightly soft, 1-2 minutes. Remove from the pan and let cool.
If needed, prep the danmuji by making sure it’s trimmed to fit the length of the seaweed sheets.
Fry the beef in a nonstick frying pan over medium-high heat stirring as needed until cooked through. Remove from the pan and let cool.
Place a sheet of seaweed, shiny side down, on a rolling mat. Evenly spread 1 cup of the prepared rice onto the seaweed, leaving 2 inches uncovered on the top portion of the seaweed. Place 1/4 of the beef, carrots, daikon, and spinach evenly in a neat row in the middle of the rice.
Use both hands and the mat to roll up the rice and seaweed tightly over the fillings until you reach the top of the seaweed where there is no rice. Let the kimbap sit, seam side down, while you repeat with the remaining ingredients.
Lightly brush the rolls with toasted sesame oil then slice into 1/2 inch bite size pieces and enjoy!
Quick pickled danmuji
makes 1 lb picked daikon
prep 10 minutes
pickle 24 hours
8 inch length daikon
1 cup water
1 cup rice vinegar
1/4 cup sugar
2 tsp kosher salt
1/4 tsp ground turmeric
Peel and cut the daikon into 4 inch long strips that are about 1/4 inch thick.
Combine the water, rice vinegar, sugar, salt, and turmeric in a small pot and bring to a simmer of medium heat, stirring, until the sugar and salt dissolves. Remove from the heat.
Place the daikon strips into an airtight container and carefully pour the pickling water over the daikon. Let cool, then cover, submerging the daikon in the pickling juice. Pickle for 24 hours minimum before enjoying!
I Am... Japanese Pancakes
I MADE FLUFFY PANCAKES!! I MADE FLUFFY JAPANESE PANCAKES!! Sorry for shouting, but I'm so excited!! Ever since the first time I laid eyes on those giggly giant fluffy Japanese pancakes, I've been obsessed. We may or may not have been to almost every fluffy pancake place in Tokyo because of my obsession – here's a run down on the places we've been to. I love the way Japanese pancakes taste: light, airy, and oh so delicious.
Read More →
I Am... A Guide to Jackson Hole, WY
Jackson, the town nestled in the valley of Jackson Hole, is known for skiing, cowboys, and two national parks: Grand Teton and Yellowstone. Whether you’re visiting to ski down the couloirs of Jackson Hole Mountain Resort or are hoping to spot bison in the Tetons, you’ll need to eat and sleep. Here’s the best of the best in Jackson Hole.
Best bakery Jackson Hole
Persephone is a beloved Jackson bakery cafe serving up specialty coffees, baked goods, breakfast, and lunch. It’s been named the most aesthetic bakery in all of Wyoming and the pastries are out of this world. Be sure to try their rotating seasonal latte (if you manage to get the pistachio crème you won’t be disappointed) and grab some pastries to go. There’s almost always a line at the cafe in Jackson, but it moves relatively quickly, especially if you’re getting something to go. Pro tip: if you’re skiing at Jackson Hole Mountain Resort, just stop by the location in Wilson (pictured below), it’s way less busy and right on the way to the mountain. Persephone Cafe - Jackson 145 E. Broadway Jackson, WY 83001 7am - 6pm daily Persephone Cafe - Westbank 3445 N. Pines Way Wilson, WY 83014 7am - 3pm dailyBest pizza Jackson, WY
If you’ve ever wanted to eat wood-fired pizza inside a James Turrell inspired dining room, check out Hand Fire Pizza. Located in the historic Teton Theater, Hand Fire Pizza is hands down, the best pizza in Jackson. You can see right into the open kitchen from the entire dining room, which is bathed in a pink to purple ombré of neon light. They use locally sourced organic ingredients, and their pizza is a mix between neapolitan and New York, about 12 inches across with a bubbly charred cornicione with a sturdy-ish but slightly softer centre. Hand Fire Pizza 120 N Cache St #1137, Jackson, WY 83001 Fri-Sun 11:30am - 9pm Mon-Thur 5-9pmBest bar Jackson, WY
The Million Dollar Cowboy bar is famous, and rightly so. The bright neon sign, saddle seats at the bar, and live music make it a must visit when in Jackson. Located in the town square, it’s honky tonk at its best. Live music, dancing, and drinks, you can’t go wrong. Plus, if you’re looking hungry for steak, you can head on upstairs to the Million Dollar Steakhouse for a real cowboy experience. Million Dollar Cowboy Bar 25 N Cache St, Jackson, WY 83001 11am - 1am dailyBest après Jackson Hole
If you’re doing après, that means you’re skiing, probably at Jackson Hole Mountain Resort, located about 20 minutes away (with no traffic) from the town of Jackson. You should do après right and stay on the mountain. The Handle Bar, with its slope side patio is the best place to enjoy a boot - yes a boot! - of beer and snacks. Shout out to the sausage platter that comes with a pickle salad and three different sausages, house made mustard, and beer cheese. It’s perfect for sharing while you warm yourself by the outdoor fire, watching everyone as they ski down the slopes. The Handle Bar 7680 Granite Loop Rd, Teton Village, WY 83025 11am - 8:30pm dailyBest Sushi in Jackson
Sushi?! In the mountains? Yes! Kampai, located in downtown Jackson, is a beautiful room with beautiful, fresh fish. Grab a seat at the bar where you can chat with the chef and ask what they recommend. Kampai is a true sushi bar experience, right in the middle of the mountains. The chef we had worked in Tokyo (at one of our now shuttered favorite Tokyo sushi restaurants!) and frequently goes back to stay in the sushi loop. Kampai’s shari, or sushi rice, is seasoned heavily with akazu, aka red vinegar, and is the perfect choice for the mountains. The seasoned rice with perfectly fresh fish and creative flavor flourishes make each piece of nigiri a delight. Pro tip: Finish with a negitoro hand roll, they way they do in Japan - very finely chopped toro and chives on top of warm seasoned rice nestled in a sheet of Japanese sourced roasted nori. Kampai 175 Center St, Jackson, WY 83001 Tues-Sat 5-9pmBest ski resort Jackson Hole
Did you know there are two ski resorts next to the town of Jackson? The mountain that you can see when you’re in Jackson is actually Snow King Resort, not Jackson Hole Mountain Resort. Don’t be fooled! Snow King is known for being steep, but if you’re in Jackson, you best be there to ski JHMR. Snow King features a smaller footprint without the variety of terrain that JHMR offers. Plus, the snow at JHMR is worlds above what the locals call Sheet of Ice King. While at JHMR be sure to take the iconic red aerial tram and get the waffles from Corbet’s Cabin! Jackson Hole Mountain Resort Teton Village, WY 83025Best Restaurant Jackson Hole Mountain Resort
If you’re looking for a hearty delicious dinner after skiing, check out Corsa, it’s Italian trattoria style food at its best. With its warm and inviting room -there are fireplaces scattered throughout the dining room as well as a pizza bar facing a pizza oven- it’s utterly cozy and the perfect snowy vibe restaurant. The bar is beautiful and there are plenty of drinks to explore, especially now that Italian aperitifs and cocktails are trendy again. The pizza is especially good, with a gloriously charred cornicione and robust tomato sauce. It hits, especially after a long day of hitting the slopes.Where to stay in Jackson Hole, Wyoming
Jackson has what seems like a million places to stay, from the moderately priced (The Cache House)to the ultra high end (Amangani). You can even camp in the Tetons. We’ve done camping, motel-ing, and vacation home-ing, and I’m not sure which one I like best, but I would say it’s best to plan your stay on what it is you’re looking to do. If you want a pure Jackson stay, look for something in the town of Jackson. If you’re wanting to explore the national parks, book a campsite, and if you’re looking to ski, stay in Wilson, WY.Where to stay if skiing Jackson Hole Mountain Resort
You might be tempted to stay in the town of Jackson - after all, it’s only 20 minutes away - but if you stay in Wilson, you’ll be right on the road that leads you directly to the resort. There are a ton of vacation rentals in Wilson and it’s a real town, complete with a grocery store, cafes, restaurants, and bars. Typically there isn’t traffic between Jackson and the mountain, but why risk it. After all, you’re there to ski, not sit in traffic. Check out The Aspens or even these cute geodomes. You could, of course, stay right on the mountain in Teton Village, but the flexibility of being between JHMR and the town of Jackson is infinitely more flexible.Is skiing in Jackson Hole hard?
If you’re an intermediate skier, you’ll find Jackson Hole skiable. Would I recommend it to a beginner? Maybe no. The majority of the terrain is intermediate/advanced or higher and if you don’t like pitchy terrain you might not like JHMR. Do I think Jackson Hole deserves its reputation for being one of the most difficult mountains to ski? Maybe no. They have a couple of extreme runs but I don’t think the resort is as insane as the hype implies. They have a lot of terrain variety and they’ve done a lot in recent years to appeal to everyone. When you’re looking at the map, progressing from right to left is going from easier to more difficult.Best runs
Obviously the most iconic JHMR run is Corbet’s Couloir (above). With its narrow opening, upside-down funnel shaped chute, 3 sides of rock faces, and mandatory cornice drop, it’s not for the faint of heart. Unfortunately for those who want to prove their mettle, Corbet’s only opens in later in the season and usually only when the snowpack is almost perfect. Is it the best run at JHMR? After the mandatory air, the run opens into an average expert run. If you have the skillz, try it! For a less intimidating run that’s almost just as iconic, take the Rendezvous Bowl. It’s the major right off the Tram. It’s big and wide with a moderate pitch. Because it faces South, the snow can range from powder, packed, to icy-rock hard. It also can suffer from poor visibility. That’s it! Hope you enjoy cowboys and girls! xoxo steph Read More →
I Am... Shrimp Fried Rice
Shrimp fried rice is one of the best fried rices out there. You’ll love this fried rice with juicy plump shrimp, crispy rice, fluffy scrambled eggs, sautéed onions, bonus Chinese sausage, and salty, bombastic flavors bursting with hints of ginger, garlic, and white pepper. It’s amazing what flavors you can get out of ordinary ingredients with the right technique.
How to make shrimp fried rice
- Prep. Make sure all your ingredients are ready to go. The shrimp should be prepped, the sausage should be chopped, the onion should be diced, the rice should be ready, and the seasoning should be mixed up. Fried rice cooks fast and having everything prepped makes it a lot easier.
- Scramble the eggs. Scramble the eggs in a hot wok until they’re barely set, then remove them from the wok and place in a bowl.
- Cook the sausage. Cubes of Chinese sausage add a sweet and salty umami punch. Cook them until they crisp up and some fat renders out. Scoop them out of the wok and put them in the bowl with the egg.
- Cook the onions and shrimp. Add the onions to the rendered fat and cook, stirring, until soft, then add the shrimp, briefly stir fry, until just opaque and cooked through, and scoop everything out into the bowl.
- Fry the rice. If the wok is dry, add some oil and when it’s hot, add the rice along with the seasoning. Searing the rice, stirring occasionally, until it is heated through, fluffy, and crisp.
- Mix and serve! Add the bowl of eggs, sausage, onions, and prawns back into the wok, along with the green onions. Toss everything together until it’s all mixed up and enjoy, hot!
Ingredients
Most of the ingredients for shrimp fried rice are pretty standard: oil, eggs, onions, green onions. Here are a couple notes on the rest:- Shrimp - plump and juicy 51/60 size shrimp are perfect for fried rice. Not too tiny and not too big. Frozen, uncooked shrimp is great - it’s the same as the defrosted shrimp in the case. Make sure to defrost and pat dry before using.
- Chinese sausage - Chinese sausage is sweet, smoky, savory, and packed with umami. Find it at your local Asian grocery store or in the Asian aisle at any supermarket. This is an optional ingredient for shrimp fried rice but it adds so much amazing flavor, don’t sleep on it! You can even get it online if you need to.
- Rice - day old rice is best, but if you’re using fresh rice, be sure to spread it out and cool it down entirely so it’s not too moist. I like to use jasmine rice.
Seasoning
We’re going to season with chicken stock, garlic powder, ginger powder, salt, and white pepper:- Chicken stock. The chicken stock adds a bit of umami as well as moisture. It helps the rice get fluffy and crisp without sticking to the pan too much.
- Dehydrated spices. Dehydrated ginger and garlic add all the flavors without chopping.
- White pepper, if you have it, adds a bright floral pepper flavor.
Great fried rice
All fried rice is good, but great fried rice is life changing. Each grain of rice should be fluffy and distinct and each spoonful should have a bit of everything in it for the perfect bite. It should be hot and have a little bit of crisp on the rice and all the ingredients should be perfectly cooked. Good fried rice can stand on its own and needs no accompaniments – it should be so satisfying that you crave another bowl before you’ve finished the one in front of you. Fried rice is usually thought of as a quick 20 minute dish that you just throw together on a weeknight when you can’t think of what to make. It’s true that fried rice comes together in a flash, but it shouldn’t be a second choice when it comes to making dinner.Why you should make authentic fried rice
To be honest I’m kind of disappointed in the first couple of google results for shrimp fried rice. I shouldn’t make assumptions, but it looks like those recipes don’t have a huge amount in common with authentic fried rice. Do you need to be Chinese to make or enjoy fried rice? Absolutely not. Should you look at a recipe with Chinese roots when you want to be inspired before doing your own take on fried rice? Absolutely.3 key tips to make your fried rice taste like restaurant style fried rice:
1. Wok
If you have a wok, use it! A wok, with its different heat zones, due to its cute and round shape, is made for frying and tossing, perfect for fried rice. If you use a wok, you’re going to get some wok hei, that essential smokey essence you get when you get when you use a wok over hot heat. Chinese people are crazy about wok hei, which means “wok breath” and if you want that authentic fried rice flavor, a wok is how you’re going to get it. A good carbon steel wok is usually not too expensive and will last you a lifetime. If you have a gas stove, you’ll want a wok that is perfectly round on the bottom. It's truly a game changer. If you are on electric or induction, you need to get a flat-bottomed wok. In either case, it’s best to get a pre-seasoned one so you don’t need to remove the handle and season it yourself. If you don’t have a wok, using a cast iron or non-stick pan is perfectly acceptable, just make sure it it’s big enough and remember that with non-stick, don’t turn up the heat as much. Of the multiple kinds of non-stick pans out there, a ceramic/non-teflon coating is probably your best bet.2. Oil
Don’t be stingy – if you want restaurant quality fried rice, you’re gonna have to get a little oily. Hot oil helps everything not stick, distributes heat, and helps with distributing flavor. Having said that, please don’t go overboard, no one likes super oily fried rice.3. Cook step by step
The right way to cook fried rice is to cook everything separately and then combine at the end. This ensures that everything is cooked to perfection. Cooking everything separately, scooping it out and then adding it back in seems like extra steps but this is the KEY to good fried rice. If you add everything to the pan at once or leave things in the pan, things are guaranteed to be overcooked.Rice
I like using day old jasmine rice. Break the rice up before you add it to the wok by slightly wetting your hands and gently squeezing and breaking into loose individual kernels. Each grain of rice should be firm, fluffy, and distinct.What to serve with fried rice
Go forth and make the best fried rice of your life!
Shrimp Fried Rice
Authentic shrimp fried rice with juicy plump shrimp, crispy rice, fluffy scrambled eggs, and salty, bombastic flavors.
- 1/4 cup chicken stock (no sodium preferred)
- 1 tsp salt
- 1 tsp ground ginger
- 1 tsp garlic powder
- 1/8 tsp ground white pepper (optional)
- 2-4 tbsp neutral oil
- 4 large eggs (lightly beaten)
- 4 links Chinese sausage (diced, about 1 cup, optional)
- 1/2 medium onion (diced)
- 4 oz shrimp (raw, peeled and deveined, small preferred)
- 4 cups cooked rice (day old jasmine preferred)
- 2 green onions (thinly sliced)
In a small bowl, mix together the chicken stock, salt, ground ginger, garlic powder, and white pepper. Make sure all your other ingredients are prepped and ready to go. In a large skillet or wok, heat up a some of the oil over high heat and scramble your eggs until mostly set, but still slightly runny. The eggs will cook a bit more when you fry everything together at the end. Remove and set aside in a bowl.
If you are using Chinese sausage: Crisp up the Chinese sausage over medium high heat, cooking until slightly browned, stirring occasionally. You shouldn’t need to add oil to the pan as the Chinese sausages will render out a bunch of fat, but if they’re sticking, add a bit in. Remove the Chinese sausage from the pan and add it to the bowl with the eggs.
Sauté the onions for 1-2 minutes in the rendered fat, stirring occasionally. Add a bit of oil to the pan if needed and cook the shrimp with the onions very briefly, until just opaque and cooked through. Remove from the pan and pop it into the egg and sausage bowl.
Heat up 2 tablespoons of oil in the pan and add the rice. If you’re using rice from the fridge, it’s best to break it up with slightly wet hands before putting in the pan. Add the seasoning to the rice and fry over high heat, stirring occasionally until the rice is fluffy, crispy, and heated through.
Add the eggs, sausage, onion, shrimp, and green onions and toss everything together so that everything is evenly distributed. Enjoy hot!
Estimated nutrition does not include optional ingredients
I Am... cowdog coffee Vancouver
There’s a new coffee shop in town and it’s adorable. cowdog coffee - one word, no caps - is a twice a week pop up coffee shop, open on Sundays and Mondays. It’s located inside Dear Gus Snack Bar on Quebec Street and it’s Vancouver’s newest cafe darling.
About cowdog coffee
Started by partners Ryan Dean Dexton and Joe Lee, cowdog coffee is a pop up shop that operates out of Dear Gus Snack Bar in Vancouver, BC.What to order at cowdog
I love it when a cafe has a limited menu and cowdog is no exception. Their features are definitely tea lattes: matcha, hojicha, and the especially photogenic strawberry matcha. They also do pourover, batch brewed coffee, and espresso with either a little milk or a lot of milk. Typically there’s a seasonal special as well. The drink they sell out of the most is definitely the strawberry matcha latte. Not only is it pretty with distinctive layers of color, it’s delicious too. The sweet-tart house made strawberry puree, high quality grassy matcha, and your choice of milk combine into the perfect quaffable sip. Unfortunately the strawberry matcha latte is a limited time drink, so double check their instagram to see what season ly specialty they have before you go. They’ve recently added a cookie butter latte and it is AMAZING. They use the cookie scraps from their speculoos, blend them up into a syrup then do a latte that is spiced and perfectly balanced. If you like cookie butter or biscoff cookies, this is the drink for you.Something sweet?
cowdog has the CUTEST little biscoff scottie dog cookies aka speculoos. Warm spices, crisp and crunchy, there’s a reason why speculoos are the biscuit to have with coffee. They also do canelé in different flavors. If you haven’t had canelé before, they’re a French pastry baked in a copper mold. Canelé are delightfully caramelized, crunchy, and dark on the outside with tender custardy insides. cowdog bakes them fresh in the mornings. Some past flavors have been: coffee cream, lemon pistachio, and salted caramel. These guys sell out quick, so hop in line early if you’re looking to snag one.When to go
They’re only open two days a week, so you don’t really have much of a choice, go on a Sunday or Monday. Sundays are usually busy with line ups because it’s the weekend, but Mondays are pretty busy too. If you want any of the more popular items, I’d say plan to be there before 10am. Also, be prepared to wait in line. They hand craft all of their drinks and good things take time.Location and hours
Inside Dear Gus Snack Bar at 2040 Quebec Street, Vancouver BC Sundays and Mondays from 7am - 3pmExtra notes
They don’t charge extra for oat milk and they don’t accept tips! They are also workshopping a hojicha caramelized white chocolate cookie that looks absolutely amazing. I hope you support this lil pop up. I think their branding is super cute and their drinks, from what I’ve had, are delicious. It’s always fun to watch people work towards and achieve their dreams :) Read More →
I Am... Corned Beef Hash
Do you have leftover corned beef and want to make the best breakfast you’ll eat this year? Corned beef hash is what you need! Give me all the juicy corned beef! I love corned beef with cabbage, corned beef sandwiches, and especially this hash. To be honest I love corned beef hash so much that I always ask Mike to make extra corned beef just to make sure hash happens. I just love crispy little nuggets of juicy beef and toasty roasty potatoes. Add a couple of jammy eggs on top and a side of toast and I’m in heaven.
How to make corned beef hash
- Prep. Chop up your shallots, corned beef, and halve some new potatoes.
- Fry. Heat up a bit of oil and add the potatoes cut side down to a large cast iron or non stick pan. Fry until golden and crisp.
- Steam. Add garlic and shallots and beef stock to the pan, bring to a simmer, cover and cook until the potatoes are creamy and cooked through.
- Crisp. Take the lid off and cook off the remaining liquid. Add the corned beef and some rosemary and cook, stirring, until hot and crisp.
- Throw an egg on it. Add eggs: make a nest and fry them in the pan, scramble them in, make sunny side up eggs in another pan, soft boil or poach, anything goes.
- Enjoy!
What is corned beef?
Before we get too deep into the hash part, maybe you’re wondering what exactly is corned beef? Corned beef is beef brisket that’s been salt-cured and pickled with spices and boiled to juicy, tender perfection. It’s called corned beef because way back in the day, giant grains of rock salt were called “corns.” Most corned beef is eaten as is with cabbage and potatoes, in sandwiches, or for breakfast as hash.Why you should make this
If by some chance you have leftover corned beef at home, you should definitely make this particular recipe - it’s my best version and we look forward to eating it every year around St. Patrick’s Day. It’s not your typical hash made with leftover potatoes that are soggy and sad. The potatoes for this hash are fluffy, salty, and extra crisp - the perfect compliment to the corned beef you lovingly made.The best hash needs the best skillet potatoes
Take the time to properly crisp up your potatoes and your hash will be taken to the next level. I know hash is thought of as a quick breakfast, but you deserve to slow down and make the best hash you can make. And that means, cooking your potatoes low and slow. One of my favorite ways of making skillet potatoes is first frying and then steaming them in the pan with stock. You get the best of both worlds: crispy brown edges and creamy deliciously savory insides that echo the beefy meatiness of the corned beef.Aromatics
Along with the potatoes, we’re going to slow braise some shallots in beef stock for some sweet caramelized shallot action as a nice counterpoint for the savoriness of the corned beef. We’re also going to increase the overall deliciousness with garlic and rosemary for added flavor. Jammy, perfectly golden yolked eggs finish off this hash.The best corned beef hash
And that’s it! It’s beautiful: the ruby red of the corned beef, the deeply caramelized crisp of the potatoes, the sweet pink of the shallots, and the jammy eggs. This corned beef hash is special. All the flavors marry into a delicious, over the top, you’re going to want to eat this again and again dish. Just seven ingredients, but it’s how you prepare them with care that really makes this dish a winner.Where to get corned beef
You can easily make your own at home! Mike makes corned beef several times a year - I look forward to it every St. Patrick’s Day. If you don’t want to make your own corned beef (it’s really easy) you can find it at most grocery stores or Costco in the meat department - they sell it both already cooked and ready-to-cook. You can also find it at your local butcher or delis, especially around St. Patrick’s Day.Canned corned beef
You can even buy canned corned beef, which is completely different than whole cuts of corned beef. Canned corned beef comes pre-finely chopped and is the kind of corned beef that most diners use for their hash.The eggs
Technically you don’t need eggs for hash - the hash part is onions, potatoes, and corned beef. That being said, eggs and hash go hand in hand like mac and cheese. You can do the eggs in your favorite way: fry them up in another pan, scramble them into the hash, or make little nests and cook them in the pan. Personally, we like soft jammy boiled eggs with ours. The creamy yolks are perfect with the salty, crispy beef and potatoes. To make jammy eggs, boil the eggs straight out of the fridge for 6 mins 30 seconds, then place in an ice bath for awhile until you're ready to use.Best sides to serve with hash
Corned Beef Hash Recipe
This homemade corned beef hash might just be the best breakfast you’ll eat this year.
- 1 lb potatoes (cubed, mini potatoes preferred)
- 2 tbsp neutral oil (eg grapeseed)
- 2 shallots (quartered)
- 4 cloves garlic (smashed)
- 1/2 cup beef broth (low/no sodium preferred)
- 1-2 sprigs fresh rosemary
- 2-3 cups corned beef (chopped)
In a large cast iron pan, heat the oil on medium heat. When hot and shimmery, add the potatoes, cut side down. Fry, without moving, on medium for 7-10 minutes depending on the potato size. When the time is up, use an offset spatula to lift the potatoes to see if they’re golden and crisp. If needed, add 1-2 minutes cooking time.
Leave the potatoes cut side down and add the shallots and garlic. Add the beef stock. Bring to a simmer, then cover and cook on medium to medium low until the potatoes are creamy, tender, and cooked through, about 10-15 minutes, depending on size - check every 5 minutes or so.
While the potatoes are cooking, cook the jammy eggs: Bring a large pot of water to a rolling boil,then turn the heat down slightly. Use a slotted spoon to gently add the eggs. Turn the heat back up to medium high and maintain a simmer for 7-8 minutes depending on your preference, adjusting the heat down, if needed. You don’t want an intense boil, just a happy little simmer. When the time is up, immediately plunge the eggs into a bowl of very cold tap water. Peel and set aside.
When the potatoes are done cooking, lift the lid - the beef stock should be mostly gone. Push the potatoes to the side and add in the chopped corned beef and the rosemary. Turn the heat up and fry, heating the corned beef through and tossing so everything sears slightly and crisps up. Season with salt and freshly ground pepper.
Serve, topped with peeled and halved jammy eggs.
Please chop your corned beef to your preferred size - I did a mix of larger and smaller cubes.
I Am... Yakisoba
Saucy, noodle-y, and full of umami, yakisoba is a hearty, all-in-one dish that is absolutely delicious. In Japan, when you go to a festival, whether it’s in the spring, summer, fall, or winter, there will inevitably be a yakisoba stand. Neat little piles of yakisoba will be waiting on a giant grill top to be scooped up into containers and handed over to you with a pair of wooden chopsticks. For me, no Japanese festival is complete without slurping up steaming hot, delicious, umami filled yakisoba. I miss living in Japan so much it hurts. When it gets to be too much, I whip up a batch of yakisoba and Mike and I sit on our balcony and eat yakisoba in the fresh air and reminisce.
What is yakisoba?
Yakisoba, literally “fried noodles” in Japanese, is a classic noodle stir fry dish that’s one of Japan’s best known noodle dishes, next to ramen, soba, and udon. It’s a well-loved street food, both made at home and served up in restaurants. If you love fried noodle dishes, you’ll love yakisoba. Contrary to the name, yakisoba is not actually made with soba noodles. Yakisoba is a Japanese take on Chinese noodles and is typically made with precooked wheat noodles that you can find at the grocery store. They’re labeled “yakisoba noodles” at the store. Yakisoba is extremely easy to make and you can add any ingredient you heart desires. Classic is pork and cabbage, but if you’re skipping out on meat, you can easily substitute in more vegetables or add tofu as the protein. It’s the perfect quick meal and great for dinner and meal prep!How to make yakisoba
- Make the sauce. Mix together Japanese Worcester sauce, oyster sauce, ketchup, soy sauce, and a bit of sugar.
- Prep. Chop all your vegetables and slice your protein into bite sized pieces. Loosen up the noodles.
- Cook. Heat up a bit of oil and cook the protein and vegetables.
- Toss. Add the noodles and sauce and toss until the sauce coats all the noodles and everything is glossy.
- Enjoy. Top with seaweed and ginger and enjoy hot!
What kind of noodles do you use for yakisoba?
In English soba always implies buckwheat noodles but the noodles used for yakisoba are not buckwheat at all, they’re actually mushi chukamen, which means steamed Chinese style noodles (“mushi” means steamed, “chuka” means Chinese, and “men” means noodles). They’re very similar to ramen noodles because they’re made with water, flour, and kansui - an ingredient that helps with noodle texture and color. When you buy yakisoba noodles at the store, they come pre-steamed so you just quickly reheat them in sauce.What brand of yakisoba noodles?
There are two popular brands of yakisoba noodles: Myojo and Maruchan. They come steamed, coated in oil, and packed into individual servings. You can find them in the refrigerated section of most Asian grocery stores. If you can’t find yakisoba noodles, you can also use fresh ramen noodles, dried instant ramen packs without the seasoning, or chow mein noodles. They all work great!My favorite noodles for yakisoba
I like to use steamed Chinese noodles for yakisoba. The packages of yakisoba noodles from Japan are super convenient but the noodles tend to break. Since yakisoba is a take on Chinese noodles, I prefer to use Chinese cooked noodles or lo mein noodles. Essentially they are mushi chukamen, steamed Chinese noodles. You can find these in the refrigerated section of Asian grocery stores, they’re usually labelled “cooked noodles,” “oil noodles,” or “lo mein noodles.”Yakisoba sauce
Yakisoba sauce consists of Japanese Worcester sauce, oyster sauce, ketchup, soy sauce, and a bit of sugar. I usually just mix it up at home, but they sell yakisoba sauce as well, in a convenient squeeze bottle. You can find it online or in Asian grocery stores.Japanese Worcestershire sauce
Japanese Worcestershire sauce is almost like Lea and Perrins Worcestershire sauce, but made completely differently. Typically called “sosu” (ソース), Japanese Worcestershire is a sweet, savory, tangy sauce made from fruits, vegetables, sugar, and spices. It tastes vastly different from Worcestershire sauce. You can buy Japanese Worcestershire sauce online or in Asian grocery stores. The most popular sosu producer in Japan is Bull-Dog and they produce 3 main types of sauce, differing mostly on thickness. For yakisoba we need thin, or usuta sauce.Oyster sauce
Since yakisoba is a Japanese version of a Chinese dish, they use oyster sauce as a seasoning. Oyster sauce is a classic Chinese sauce that’s thick and savory with a hint of caramel sweetness and umami. You can buy it online or the Asian grocery store. It adds an extra oomph to your yakisoba.Meat
Thinly sliced pork belly is the Japanese meat of choice, but you can also use thinly sliced beef, cubed up chicken, or firm tofu. They sell thinly sliced pork belly in the frozen section at Asian grocery stores but if you’re looking for a handy substitute, you can use side pork cut into bite size pieces or even bacon if you like it a bit smokier. You can also use chicken, which is just as traditional.Vegetables
Cabbage is classic, along with onions and carrots, but you can really go wild and use any and all vegetables. Mushrooms are great and shredded kale is amazing. Just make sure to cut the vegetables into bite size pieces.Yakisoba toppings
After your noodles are hot and crisp, it’s time to serve it up and add on the toppings!- aonori - tiny dried and powdered flakes of seaweed that add saltiness and umami. You can buy it online or use crumbles of seaweed snack if you have that.
- beni shoga - pretty red strips of pickled ginger that add a sour vinegary bite and contrast the richness of the noodles. You can find this in the refrigerated section of Asian grocery stores. Sometimes you might find this called kizami shoga.
- katsuobushi/bonito flakes - add an extra hit of umami with these dried fish flakes, available online.
- Kewpie mayo - a little squiggle of Kewpie mayo on top is amazing, try it!
- fried egg - everything is buttery with a sunny side up egg.
- toasted sesame seeds - sesame seeds add a bit of crunch and nuttiness.
How to serve
Yakisoba is typically served as a main or side dish. You can serve it alongside a bunch of other dishes, such as gyoza, chicken karaage, and takoyaki for a fun Japanese feast.Tips and tricks
- Prep everything in advance. Make the sauce, loosen the noodles, slice the meat and prep the vegetables. Most of the work is prep, the actual cooking goes very quickly.
- Loosen up the noodles before you add them to the pan. Many packaged noodles come compressed when you take them out of the package. If you add them directly to the pan, you’ll end up breaking them while you’re cooking. Instead, loosen the noodles in warm water and use your hands to gently separate the strands. Make sure to drain the noodles well.
Yakisoba Recipe
Saucy, noodle-y, and full of umami.
- 2 tbsp Japanese Worcestershire sauce
- 1 tbsp oyster sauce
- 1 tbsp ketchup
- 1/2 tbsp soy sauce (Japanese preferred)
- 1 tsp sugar
- 1 tbsp neutral oil
- 3/4 lb pork belly (thinly sliced, or other protein of choice)
- 1/2 medium onion (sliced)
- 1 medium carrot (julienned)
- 4 leaves cabbage (chopped)
- 1 lb cooked yakisoba noodles (loosened, or lo mein)
- 2 stalks green onions (sliced)
- aonori (optional)
- beni shoga/pickled ginger (optional)
In a small bowl, mix together the Japanese Worcestershire sauce, oyster sauce, ketchup, soy sauce, sugar, and 2 tbsp water. Set aside.
Heat up the oil in a large nonstick pan over medium high heat. Add the pork to the pan and cook, flipping as needed until golden brown and cooked through.
Add the onions, carrots, and cabbage. Cook, stirring, until soft but not brown, 1-2 minutes.
Turn the heat to medium and add the loosened noodles into the pan along with the sauce. Toss until everything is hot and coated with sauce and glossy. Stir in the green onions.
Serve topped with aonori and beni shoga. Enjoy!
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