I Am... How to make Buldak Ramen at home
Do you love spicy things? If so, you probably love buldak, and you'll probably love this homemade buldak ramen too. It’s fiery hot, spicy red, and so, so good. It’s one of my favorite things at Korean restaurants even though it’s so spicy I can’t handle. It's also super popular for Korean BBQ. I especially love it with cheese!
What is buldak?
Buldak, aka fire chicken, is a spicy barbecued Korean chicken dish. “Bul” means fire and “dak” means chicken. Buldak is bite sized pieces of chicken doused in a spicy sauce made with gochugaru, gochujang, soy sauce, jocheong (rice syrup), garlic, and ginger. It’s a pretty new dish that became popular in the early 2000s both in part to buldak restaurants and Samyang buldak instant noodles.What is buldak ramen?
Buldak ramen, made famous by popular Korean brand Samyang are SUPER spicy instant ramen noodles. They’re called buldak bokkeum myeon or hot chicken flavor ramen and essentially they’re instant ramen that are buldak flavored. They are one of the spiciest instant noodles available in the world and there are several different flavors. Unlike most instant ramens that are soupy, buldak ramen is a sauced noodle: after the noodles are cooked, they’re drained and mixed with the buldak sauce. The noodles are incredibly popular and Samyangs best selling noodle.How to make buldak ramen
- Mix up the sauce. In the bowl you want to eat your noodles in, mix up 1 tbsp gochujang, 1 tbsp gochugaru, 1 tbsp soy sauce, 2 tsp sugar, 1 tsp chicken bullion powder, 1 clove garlic, and 1/4 tsp black pepper.
- Cook the noodles. Cook the noodles according to the package.
- Toss the noodles in sauce. When the noodles are ready, pull them directly from the pot into the bowl with the sauce. Toss until all the noodles are glossy and saucy, loosening with noodle water if needed and get your spice on 🥵
- Enjoy!
How spicy is buldak?
It’s pretty darn spicy! Every one’s spice tolerance is different but I will say that the spice of buldak is one that builds and builds. The nice thing about making it homemade is that you get all of the flavor with only as much spice as you likeIs buldak ramen the spiciest ramen?
The original buldak bokkeum myeon hot chicken flavor ramen are super spicy at 4,404 Scoville units, but they aren’t the spiciest noodle Samyang makes. The spiciest noodle is the buldak bokkeum myeon mini (hot chicken flavor ramen mini) which is 12,000 Scoville units. 2024 edit: These days there is a 3x spicy buldak that is purported to be over 13000 Scoville units.What is in buldak sauce
- gochugaru - Korean chili flakes bring smokiness and a bit of heat and crunch.
- gochujang - This is where the majority of the spice is coming from, especially if you use an extra spicy gochujang.
- soy sauce - soy sauce adds umami and saltiness. If you have Korean soy sauce, use that, otherwise the next best for this recipe is Japanese soy sauce.
- sugar - a little bit of sweetness accentuates the spicy heat. The combo of sweet and spicy is classic in Korean food. Traditionally they use jocheong (rice syrup) but we’re going to go with sugar for ease.
- garlic - fresh garlic adds the heat. If you a garlic lover, raw garlic is essential, add as many cloves as you can handle. For the chicken, the garlic cooks, but if you’re just making buldak sauce for noodles, the raw garlic will surprise you at how spicy it is.
Gochujang vs gochugaru
If you’re not familiar with Korean food, you might not know what gochujang or gochugaru is.- Gochujang is a spicy Korean sauce. It’s savory, sweet, spicy thick fermented paste made from chili powder and sticky rice. It adds sweet and heat and a ton of flavor. Traditionally it comes in tubs, but these days you can find it in convenient squeeze bottles in the Asian aisle of literally any grocery store and online, of course.
- Gochugaru, on the other hand, are Korean chili flakes. Korean chili flakes are fruity, sweet, smoky, sun dried bright red flakes. They’re not too spicy and their heat is gentle and delicious. I always buy coarse gochugaru which looks like flaky sea salt. They usually come labeled with mild, medium, or hot, so you can buy them according to your spice preference.
What kind of noodles for buldak ramen
You can use any kind of noodles but if you’re going for the Samyang style buldak noodles, instant ramen noodles are best. You can use any pack you like, just throw out the seasoning pack. We like Nongshim Shin Ramyun noodles because they’re are thick and chewy. If you don’t have any instant ramen noodles on hand you can even try this sauce with spaghetti or udon. If you can find it near you, Nongshim even sells a plain ramen these days (this post not sponsored by the way).
That’s it! Hope you guys get your spice on!Buldak Ramen
A buldak ramen you can customize the spice level of
- 1 tbsp gochujang (or to taste, see notes)
- 1 tbsp gochugaru
- 2 tsp soy sauce
- 1 tsp chicken bouillon
- 1 tbsp rice vinegar
- 1 tsp garlic powder
- 1 tsp sugar
- 1/2 tsp toasted sesame oil
- 1 portion cooked noodles of choice
- 2-4 tbsp noodle water (as needed)
In a bowl, mix together the gochujang, gochugaru, soy sauce, chicken bouillon, rice vinegar, garlic powder, sugar, and toasted sesame oil.
Cook the instant ramen according to the package, save 1/4 cup water and drain well.
Toss the noodles in the sauce, loosening with extra noodle water if needed. Top with sliced green onions, toasted sesame seeds, and seaweed and enjoy!
If you prefer it on the spicier side, add 1 tsp of your hot sauce of choice. When going for pure spiciness, we prefer Dave's Insanity.
To make your noodles less spicy, add less gochujang.
Estimated nutrition does not include your noodles of choice.
I Am... Mayo Ramen
If you’re looking to up your instant ramen game with a luxurious and creamy broth, mayo ramen is the recipe for you! All you need is a pack of your favorite instant ramen, a squirt of kewpie mayo, minced garlic, and an egg.
You’ve got to try this!
There’s a Japanese ramen Tiktok hack that’s going viral: kewpie mayo in ramen. The kewpie mayo adds a rich and creamy flavor to the ramen broth and people are going wild over it, saying that it makes instant ramen taste just like long-simmered ramen broth from a legit ramen restaurant. So, if you’ve ever wondered, is mayo good in ramen, the resounding answer is yes!Where is mayo ramen from?
Ramen and mayo is not a new thing - in Japan they even sell mayo flavored ramen. Not surprising, considering Japan is obsessed with Kewpie mayo. But recently, a squirt of mayo in instant ramen has been trending on Japanese Youtube and Tiktok.What does mayo ramen taste like?
It tastes like instant ramen with a luxurious boost of umami and richness thanks to the kewpie mayo and garlic. Instead of your typical thin instant ramen broth, the kewpie mayo and egg help thicken and give body to the broth, making the soup cling to the noodles better.Why it makes sense
Adding an extra bit of fat to ramen broth is classic in ramen making, usually in the form of aroma oil (that’s the little packet of fat you get in instant ramen seasoning) By boosting the fat content by using kewpie mayo, your instant ramen will instantly (LOL) become thicker and more flavorful. The kewpie adds complexity, mouthfeel, and a huge amount of flavor by helping the broth stick to the noodles as you pull them up.How to make mayo ramen
- Make the sauce. In a large bowl, whisk together mayo, a raw egg, 1 clove garlic minced, and the seasoning packet from an instant ramen pack.
- Cook the instant ramen. Bring 2 cups of water up to a boil and cook the noodles according to the package time. When your timer goes off, remove from the heat.
- Add the hot water to the sauce. Pour the hot water into the sauce, swirling as you go - the hot water will cook the egg and emulsify it into a creamy soup.
- Add the noodles. Carefully add the noodles to the soup.
- Serve. Top with sliced scallions and toasted sesame seeds, as well as any other toppings you’d like. Enjoy immediately!
Mayo ramen ingredients
- ramen - this one is pretty simple, just grab your favorite instant ramen! More on the best ramen to pick, below.
- Kewpie mayo - the key to this magical ramen hack is kewpie mayo, a Japanese mayo. It’s rich creamy, and just a touch sweet.
- garlic - a bit of raw garlic in the sauce adds a hit of garlicky flavor. It’s cooked and mellowed out a bit by the hot soup, so it’s not raw when you eat the ramen, it ends up being just garlicky goodness.
What is kewpie mayo
Kewpie mayo is Japan’s favorite mayonnaise and salad dressing brand and you’ll pretty much find it in every Japanese household. It’s rich, yet light, and incredibly delicious. Kewpie mayo is so beloved in Japan that they even had specialty kewpie mayo cafes to celebrate all things kewpie. You can find it, in its signature squeeze bottle with a red flip top at most grocery stores these days, in the Asian aisle. The mayo itself is a bit more golden that your standard mayo and much more creamy and luxurious. Kewpie mayo is made with just egg yolks – as opposed to regular mayo which is made with whole eggs – and rice vinegar for a hint of sweetness. It’s absolutely addictive and we always have a bottle in the fridge. Read more about Kewpie mayo here.Where to buy kewpie mayo
They sell kewpie mayo at all Asian grocery stores, in some major grocery stores, and onlineKewpie mayo substitutes
If you can’t find kewpie mayo but you absolutely want to make this ramen, you can sub regular mayo and add a bit of rice vinegar and sugar.Kewpie mayo recipe:
- 2 tablespoons mayonnaise (Hellmann’s/Best Foods)
- 3/4 tsp rice vinegar
- 1/4 tsp sugar
The best instant ramen to use
For this particular ramen hack, you’ll want an instant ramen that comes with a soup base. Go for a Japanese brand if you can: Sapporo Ichiban makes a huge variety of flavors that are widely available. Nissan (Top Ramen), the original creator of instant ramen, is really popular too. The original ramen mayo hack was made with Nissan Sapporo miso ramen, so if you can find that, you’re golden. It’s super common so you can probably find it quite easily and like most instant ramen it’s pretty cheap too.Toppings for instant ramen
Everyone knows that toppings make ramen even better. Add some to make your bowl even more luxurious:- toasted sesame seeds
- thinly sliced scallions
- ramen egg
- veggies
- seaweed
- corn
- cheese
- kimchi
- protein: tofu, sliced chicken, ground meats, sausage, bacon
Things to make with kewpie mayo
Now that you have a bottle of kewpie mayo, here are some other things you can make!- takoyaki
- Japanese potato salad
- chicken karaage
- Japanese egg salad sandwiches
- Sushi bake
- Tiktok Salmon Rice Bowl
Mayo Ramen
Up your instant ramen game with a luxurious and creamy broth that tastes just like tonkotsu
- 1 package instant ramen (miso or tonkotsu flavor preferred)
- 1-2 tbsp kewpie mayo
- 1 clove garlic (crushed)
- 1 egg
- 1 tbsp green onions (sliced)
In a large bowl, whisk together the seasoning packet from the instant ramen with the kewpie mayo, garlic, and egg until it comes together in a thick sauce.
Cook the instant ramen in 2 cups of water according to the cook time on the package.
Carefully pour the hot noodle water into the sauce, whisking as you go so it emulsifiers into a smooth, thick broth.
Add the noodles to the soup, top with scallions and toasted sesame seeds and enjoy hot!
Because all instant ramen is different, estimated nutrition does not include ramen. Please add to the ones on your ramen package.
I Am... Air Fryer Dry Ribs
If you’ve had dry ribs at the pub and want to make them at home, these ribs are for you. If you’re a pub-lover just for the pub food, you’re my kind of person. I always, always happily agree to go to the bar or the pub because bar food! Bite-sized, usually deep-fried, and always delicious - I’m down.
What are dry ribs?
Dry ribs are deep-fried, seasoned pork riblets. They’re crispy, juicy, and completely addictive. I’m pretty sure dry ribs aren’t a popular menu item, but whenever I see them I’m excited because they’re so good. Usually, I see riblets served as saucy ribs but trust me when I say, dry riblets are superior. First off, they’re faster and easier to make and second, they aren’t super sticky and saucy which makes them a better finger food. These ribs are perfect for game day, a snacky-snack, or even a meal if you make a vegetable side dish and some rice. I love them because they’re pretty hands off thanks to the air fryer. Traditionally dry ribs are deep-fried but I’m on the air fryer train and I’m not getting off anytime soon.How to make dry ribs
- Cut - cut the ribs into individual rib pieces. Super simple, just cut between the rib bones to create single rib bites.
- Season - place the riblets in a bowl and add 1 tbsp of oil, some soy sauce or oyster sauce, Shaoxing wine, garlic powder, and sugar, mixing until coated.
- Dust - Take the ribs, shaking off any excess marinade and toss in cornstarch.
- Air fry - Lightly oil the air fryer basket and preheat the air fryer to 350°F. You don’t necessarily need to preheat, but I find that food gets more crispy when you do. When hot, carefully arrange the ribs, in a single layer, in the basket and drizzle the tops with a bit of oil. Air fry for 10 minutes, then shake or flip and fry for another 10 minutes or until crispy, golden, and cooked through.
- Enjoy - Let cool slightly and enjoy!
Dry rib ingredients
ribs - this is the essential ingredient. Look for riblets, pork spare ribs, rib-tips or even a rack of baby back or spare ribs that you ask the butcher to cut for you in half length-wise. oil - a little bit of oil is going to help with browning and heat transfer. These dry ribs will be air fried so a coating of oil around each rib will help it cook evenly and keep the ribs juicy. seasoning - how you season your dry ribs is up to you. This recipe goes in a more asian style (more on that below) but you can season them any which way you like, from old bay to your favorite chile rub to even just salt, pepper, and garlic powder is amazing. coating - a simple coating of cornstarch is going to give these dry ribs a very light crispy crust. It’s barely there and that’s how we want it. These guys aren’t even remotely battered, just lightly dusted so you get a little bit of a crust that gives way to a juicy, meaty rib bite.Dry rib seasoning
I went with a simple mix of oyster sauce, Shaoxing wine, garlic powder, and just a smidge of sugar. The result is savory and a touch sweet with lots of garlic notes. The key is to season with a savory mix with just a bit of sweetness. The Shaoxing wine adds a slightly complex note. It’s a little hard to describe, but a really fun and tasty backbone ingredient in Chinese cooking that you can read more about here. If you don’t have Shaoxing wine on hand and want to substitute in something similar, you can go for sherry vinegar. Or, if you have rice vinegar, you can use that and increase the sugar a bit. That being said, I’ve seasoned these ribs with so many different combinations.Are dry ribs pork or beef?
In this case, dry ribs are pork, specifically pork riblets, which are essentially shortened ribs. They’re cut from the same part of a pig, the ribs. Instead of leaving the ribs long, they’re cut cross-wise so the rib bones are short making them perfectly bite-sized.What kind of ribs for dry ribs?
Pork spare ribs, riblets, pork rib pieces, pork bone-in rib tips, and the names go on and on. Essentially, these pork ribs are just pork ribs that are cross cut so the rib bones are only 1 to 1.5 inches in length (see below). Asians love this cut of ribs so you’ll find the cut commonly at the butcher counter at Asian grocery stores. You’ll see them at national grocery store chains too, depending on how well stocked the meat department is. If you don’t see them, you can always ask the friendly butcher in the meat department if they can cross-cut a package of pork baby back ribs or pork spare ribs. The best part of riblets is the fact that they cook quickly.Our favorite air fryer
I love deep-fried food and I love our air fryer because it gets us about 75% of the feels of deep frying with about 10% of the effort. We recently got this air fryer and both Mike and I are in love. It replaces our old air fryer which was over 5 years old and wow, there is a HUGE difference. Everything is so much more crispy and brown and there is a bunch more space.How to make dry ribs in the oven
If you don’t have an air fryer, you can bake dry ribs in the oven. Follow the recipe then place the coated ribs on a lightly oiled rack in a rimmed baking sheet. Bake the ribs in a 400°F preheated oven for 15 minutes, then flip and continue to bake for another 5-10 minutes or until crispy and cooked through.How to deep fry dry ribs
If you don’t have an air fryer, you can deep fry these guys as well. Heat up 2 inches of neutral oil in a heavy bottom pot over medium-high heat until it reaches 350°F. Carefully deep-fry in batches, for 7-9 minutes per batch, until golden, crispy, and cooked through. Drain on a wire rack.What to serve with dry ribs
I love sauce and these guys would be amazing dipped in: You can also serve them up with:How to reheat dry ribs
To reheat any leftovers, simply air fry for 5-8 minutes at 350°F or warm in a 350°F oven for 10-15 minutes. Enjoy! I hope you’ll have a lil appetizer/bar food day. These guys are great for game day or an indulgent home happy hour. I hope they make you as happy as they make me. xoxo stephAir Fryer Dry Ribs
Crispy, juicy, completely addictive ribs done in the air fryer in minutes.
- 1 lb pork spare ribs (cross-cut and cut into individual ribs)
- 2 tbsp neutral oil (divided)
- 1 tbsp soy sauce (or oyster sauce)
- 1 tbsp Shaoxing wine (optional)
- 1/2 tsp garlic powder
- 1/2 tsp sugar
- 2 tbsp cornstarch
Cut the riblets into individual bite-size pieces.
Add the ribs to a bowl, with 1 tbsp of oil, the soy sauce/oyster sauce, Shaoxing wine, garlic powder, and sugar.
Remove any excess marinade from the bowl with the ribs and discard. Add the cornstarch to the ribs and toss to coat.
Preheat the air fryer to 350°F. Carefully oil the basket of the air fryer and lay the ribs out in a single layer, being sure not to crowd. Drizzle the remaining oil over the ribs.
Air fry for 10 minutes, then flip and air fry for an additional 10 minutes or until golden, crisp, and cooked through.
Remove from the air fryer and enjoy!
Serves 4 as an appetizer or 2 as a main
I Am... Yaki Udon
Yaki udon, with its thick and chewy noodles, super savory sauce, crisp vegetables, and slices of seared pork is my idea of pure comfort food. It’s super easy to put together and I can’t imagine a better one pan meal. I LOVE yaki udon. It reminds me of long lazy nights, huge piles of noodles steaming on a flat top grill, and the sounds of happy people chatting and enjoying festival food in Japan.
What is yaki udon?
Yaki udon, literally translated, is fried udon. Thick and chewy udon noodles are fried with pork, cabbage, onions, and carrots, in a slightly sweet, super savory soy and mirin based sauce. It’s usually topped off with seaweed and bonito flakes that gently dance in the heat of the noodles. It’s almost just the same as yakisoba, but with udon noodles. Yaki udon is super popular at Japanese festivals, at izakaya (Japanese pubs), and just about anytime.How to make yaki udon
You’re just 5 minutes away from pure noodle satisfaction.- Soak. The easiest way to defrost frozen udon noodles is to give them a quick soak in some warm water. Use your hands or a pair of chopsticks to loosen them up, then drain.
- Fry the pork. Add a touch of oil to a pan and cook the pork slices, flipping as needed, until golden and cooked through.
- Cook the vegetables. Stir fry the vegetables until slightly soft.
- Add the noodles. Fry the drained noodles, along with soy sauce, mirin, and dashi, tossing until the noodles are glossy and coated with sauce.
- Enjoy! Top off with some bonito flakes and nori and enjoy!
Ingredient notes
- Udon noodles - my all time favorite kind of udon noodles are the frozen ones! They’re called sanuki udon and essentially, they’re fresh udon noodles that are cooked, then flash frozen. Read more about frozen udon below.
- Dashi powder - dashi is a super savory, clear, umami rich stock made from seaweed and dried fish. You can make it from scratch or, there are amazing dashi packs and instant dashi powder/granules, kind of how there is chicken stock powder or bouillon. More on that below too.
- Mirin - mirin is Japanese sweet rice wine and a key ingredient in Japanese cooking. Compared to sake, it has a lower alcohol content and higher sugar content that occurs naturally from fermentation. It’s used as a seasoning and glazing agent. They sell mirin in the Asian aisle, at Asian grocery stores, and online. If you don’t have mirin, you can sub the same amount of sugar.
- Katsuobushi - this is an optional ingredient but it will make your yaki udon super umami forward and authentic! Katsuobushi are dried, thinly shaved bonito flakes that they put on top of yakisoba, yaki udon, and takoyaki. They’re those little pale whisps that look like they’re dancing when the food is hot. You can find katsuobushi at Asian grocery stores and online.
Yakiudon vs yakisoba
If you asked me to choose between yakiudon and yakisoba, I would choose yakiudon every time, hands down! Udon noodles are a joy to eat: thick and chewy and SO satisfying. Mike and I love udon so much that we went on an udon pilgrimage to the birthplace of udon, Kagawa, Japan. They don’t have yakiudon there, but they do have the best udon in Japan. Udon is truly the best noodle to make in saucy stir fry. The noodles soak up so much flavor and hold up without getting soggy. With yakisoba sometimes you get sad broken noodles. You’ll never have that problem with udon. Udon noodles are hearty, thick, and a joy to eat!Frozen Udon is the Best Udon
Frozen udon is the best: it’s practically instant and takes on all the flavors of whatever you’re cooking it with. We always have a pack (or five) of frozen udon bricks in the freezer. Of course, you could use those instant udon packs, that come shrink-wrapped, but if you want udon on another level, head to your local Asian grocery store, take a peek in the freezer and do yourself a favor and buy the frozen udon. Frozen udon is sold in bricks, with usually 5 bricks in a package. They’re super easy to prepare: just thaw and go. And best of all, most of the frozen udon that’s sold in North America is actually imported from Japan. We often see brands sold here that are the same as what we buy at the grocery store in Tokyo. They taste infinitely better than the shelf-stable cryovac udon. Basically, look for the words Sanuki Udon somewhere on the package.Dashi powder
Dashi powder is the quickest way to add dashi flavor to any dish. Essentially, it’s a flavor booster. You can buy dashi powder in the Asian grocery store or online. It adds a bunch of flavor and umami. If you don’t have any on hand, you can substitute it with chicken stock powder, but if you do, your udon may end up saltier than if you use dashi.How to customize yaki udon
Yaki udon is a super customizable noodle dish. Make it your own!- Beef yaki udon: sub 1/2 lb thinly sliced beef
- Chicken yaki udon: sub 1/2 lb sliced chicken
- Shrimp yaki udon: sub 1/2 lb peeled and deveined shrimp
- Vegetable yaki udon: leave the pork out and add 1 cup extra vegetables, such as: mushrooms, bell peppers, broccoli
- Plain yaki udon: leave the pork and vegetables out
More udon recipes
If you’re looking for other udon-inspiration, try these recipes:- Everything Bagel Pesto Stir Fry Yaki Udon
- Weeknight Thai Curry Stir Fry Udon Noodles
- The ultimate 10 minute spicy beef weeknight stir fry udon
- Spicy, Savory, and Completely Addictive Mentaiko Kimchi Udon
- Chewier, Better, Faster, Stronger: 4 Ingredient Cacio e Pepe Udon
- Chicken Udon Recipe
- Turkey Curry Udon Recipe
- Sunday Brunch: Bacon and Egg Yakiudon
We even went to Kagawa
And if you want, check out our trip to the birthplace of udon. -StephYaki Udon
Super easy and pure Japanese comfort food.
- 1 brick frozen udon (about 250g/8.8oz)
- 1 tbsp soy sauce (Japanese preferred)
- 1 tsp instant dashi
- 1 tsp mirin (or sugar)
- 1 tbsp neutral oil (eg. grapeseed)
- 1 pork chop (about 1/2lb)
- 1/4 medium onion (sliced)
- 1 cup cabbage (chopped or shredded)
- 1/2 carrot (julienned or shredded)
- 1/2 cup katsuobushi (shaved dried bonito flakes, optional)
Soak the frozen udon in a bowl of warm water, loosening to make sure the strands of noodles are separate. Drain and set aside. Mix together the soy sauce, dashi powder, and mirin (or sugar) with 1 tablespoon water in a small bowl. Set aside.
Heat up the oil in a skillet over medium heat. Add the sliced pork and cook until the pork is seared and cooked through, 2-4 minutes.
Add the onion and sauté, stirring, until soft, but not brown. Stir in the cabbage and carrot, cooking until soft, but still a bit crunchy, 1-2 minutes.
Add the drained udon noodles and bowl of sauce. Toss everything together, over medium-high heat, until the sauce reduces and coats the noodles, 1-2 minutes. Remove from the heat, and season with salt and pepper. Finish with sliced nori and bonito flakes, if using.
I Am... Rice Paper Croissants
If you’re on Tiktok you’ve seen rice paper croissants. The good ones look just like crispy, golden, flaky croissants with layers upon layers. I admit, I doomscroll way too much. I love a good Tiktok hack, I love rice paper, and I love croissants, so testing out rice paper croissants was a no brainer.
What are rice paper croissants?
They’re just what they sound like, croissants made of rice paper. Classic French croissants are a multiple day affair with yeasted dough and copious amounts of butter, so these technically aren’t croissant-like at all, except in name and shape. They do share the layers though! Think crispy, crunchy outsides with multiple chewy, mochi-like layers inside. They’re delightful.Who invented this hack?
I’m not sure who technically invented them, but they’ve gone viral thanks to @twaydabaeb who first saw the recipe on @tastyjapan’s account. Since then, they’ve gone legitimately viral with tonnes of people trying them out for themselves.What do rice paper croissants taste like?
They’re crispy on the outside and chewy on the inside, so nothing like a croissant. That being said, they taste good, like a sweet treat that’s reminiscent of a combination of French toast and mochi. If you’ve had Japanese mochi or Hawaiian butter cake before, this rice paper croissant will remind you of that.Why rice paper croissants though?
Why not?! Sure, these are technically far away culinarily from croissants, but for our purposes, they have layers like croissants and they kind of look like croissants. Plus, if you have someone gluten-free in your life, you can surprise them with some gorgeous golden rice paper croissants.How to make rice paper croissants
- Heat and prep - preheat your oven to 350°F and prep a rimmed baking sheet by lining it with parchment paper.
- Make the custard - In a bowl, whisk together the eggs, milk, sugar, melted butter, baking powder, vanilla extract, and cinnamon (if using). To go the extra mile, strain your egg batter through a fine mesh strainer.
- Soak the rice paper - Pour the egg mix into a bowl that’s shallow enough to let you place the rice paper rounds in flat. If you don’t have a large enough bowl, use a rimmed baking sheet. Take a single sheet of rice paper and dip it into the egg custard briefly, flipping.
- Stack - Place the egg-soaked rice paper on a cutting board. Repeat 2 more times so you have a stack of 3 sheets of eggy rice paper stacked up.
- Cut into thirds - Cut (using a sharp knife or kitchen scissors) the stacked rice paper into thirds. The middle piece should be a triangle while the two outer pieces will be half moon/circles.
- Roll - Take one of the side stacks of rice paper and lay it directly on top of the middle triangle. Take the remaining side stack and lay it on top of the middle triangle, so that it’s perpendicular/horizontal to the triangle shape. Roll the rice up from the wide bottom up to the point of the triangle.
- Bake - Place the rice paper croissant on the prepped baking sheet and curve in the sides slightly to make it crescent-shaped. Bake in the preheated oven for 30-35 minutes. The rice paper croissants will be golden and crispy on the outside.
- Enjoy - Let the croissant cool down a bit and enjoy while still warm! The outer shell will be crispy and crunchy and the inside layers will be slightly gooey, chewy, and mochi-like.
Ingredients for rice paper croissants
- Rice paper - Grab a package of round rice paper, it doesn’t matter which size you get, but most of the tutorials online use the larger size. More on rice paper and where to buy it below.
- eggs - the base of rice paper croissants is eggs. Rice paper croissants are more reminiscent of French toast rather than the flaky butter bread-iness of regular croissants.
- milk - the milk helps thin out the eggs and make the batter more of a custard instead of simply beaten eggs.
- sugar - sugar is for sweetness, obviously, but it will also help with browning and crunch.
- butter - you can’t have croissants without butter! Plus the butter aids in coloring and browning. You’ll have to melt the butter so you can easily add it to the batter, the microwave is your friend here.
- baking powder - this is going to help give the batter a little bit of rise, as well as help with crisping and browning.
- vanilla and cinnamon - Vanilla adds a nice creaminess to the rice paper croissants and helps make them taste more like a pastry. If you don’t have any though, I would say optional. As for the cinnamon, I think it’s completely optional. Cinnamon is in the original recipes I’ve seen on Tiktok, but regular croissants don’t have cinnamon in them, so this is completely up to you. If you’re looking for more of a French toast flavor, add in some cinnamon. For the croissants in this post, I opted for no cinnamon.
What is rice paper?
Rice paper, or bánh tráng in Vietnamese, is a standard in Vietnamese cuisine. Rice paper is exactly what it sounds like: thin, edible wrappers made of rice. They come dehydrated and are rehydrating with water when it’s time to eat. Rice paper consists of rice that’s steamed, made into a batter, then dried into a thin sheet. Contrary to the one-ingredient name, sometimes rice paper also contains tapioca starch. Either way, rice paper is always gluten-free which makes it an amazing choice to use as a wrap or when sliced up, gluten-free noodles.Where to buy rice paper
If you live in a city with a grocery store that has a large international aisle, you’ll be able to find rice paper in the Asian aisle, near the rice vermicelli. All standard Asian grocery stores will carry several kinds of rice paper in the dry noodles aisle. If you’re lucky enough to live near a Vietnamese grocery store, you can also find a whole aisle of rice paper varieties from small to extra large. If you can’t find rice paper locally, it’s also readily available online.Other recipes that use rice paper
I LOVE rice paper. Honestly, it is one of the most versatile and best ingredients out there. Try it in these recipes:Do Tiktok rice paper croissants work?
Yes! They are fun, easy to make, and unique. I love the contrast between the crispy outside and the mochi-like chewy insides. They don’t taste like croissants in any way, but I throughly enjoyed making and eating them. Enjoy! These rice paper croissants aren’t like the other croissants. They’re very demure, very mindful, very cutesy ;) xoxo stephRice Paper Croissants
This tiktok croissant hack makes crispy, golden, flaky croissants with layers upon layers.
- 2 eggs
- 1/4 cup milk
- 1.5 tbsp sugar (plus extra for sprinkling)
- 1 tbsp butter (melted)
- 1/2 tsp vanilla extract
- 1/4 tsp cinnamon
- 1/4 tsp baking powder
- 6 sheets rice paper
Preheat the oven to 350°F and line a baking sheet with parchment paper.
In a shallow bowl (large enough to lay the rice paper in), whisk together the eggs, milk, butter, vanilla, cinnamon, and baking powder. Make sure everything is well combined and there are no streaky egg bits. Strain the egg custard through a fine mesh strainer if desired.
Take a single rice paper sheet and dip it into the egg mixture, flipping once. Lay the coated rice paper sheet on a cutting board and repeat with 2 more sheets of rice paper so they are directly on top of each other.
Cut the stacked rice paper into 3 pieces, with the middle being a triangle and the two sides being half circles.
Take one of the side half moons and lay it directly on top of the middle triangle.
Take the last half moon and lay it down perpendicular/horizontal to the triangle.
Roll the rice paper up and place on the prepared baking sheet.
Slightly shape the tips of the rice paper croissant into a crescent shape. Repeat with the remaining rice paper then sprinkle sugar on top if desired.
Bake both croissants in the preheated oven for 30-35 minutes, or until golden brown and crispy. Remove from the oven, let cool and enjoy.
I Am... Easy Chicken Enchiladas
If you’re looking for a cozy, warming, filling, all-in-one dish, enchiladas are it. Corn tortillas wrapped up around a super savory meaty filling, smothered in homemade enchilada sauce and topped off with cheese, what could be better? I first fell in love with enchiladas in New Mexico. Mike and I were on a road trip and boy oh boy did I fall hard for the the land of enchantment – which handily happens to be the state slogan. One of the best meals we ate was at Mary & Tito’s: the enchiladas (extra chile please!) are something I still dream about. If you love enchiladas that are plump, juicy, full of filling, with a lot of sauce and cheese, this is the enchilada recipe for you!
How to make enchiladas
They may seem complicated, but if you can roll up a tortilla, you can enchilada!- Prep the sauce. We’re going to go all out and make a homemade green enchilada sauce but if you’re in a hurry, you can used jarred enchilada sauce - you can find both red and green sauce in the Mexican aisle at the grocery store.
- Make the filling. Don’t go rolling up just plain meat inside your enchiladas! You want the filling to be flavorful, juicy, and moist. Give your filling an extra boost by mixing in a good amount of enchilada sauce and cheese.
- Roll. Lightly heat up your tortilla, the spoon some filling in the center. Roll the tortilla up tightly and place it seam side down in an oven safe baking dish.
- Sauce. Spoon on some extra enchilada sauce and finish with generous amount of cheese.
- Bake. Bake the enchiladas until they are heated through and the cheese is melty and delicious.
- Top and enjoy! Finish everything off with some toppings: cilantro, onions, salsa, sour cream, extra chiles. Enjoy hot!
Ingredient notes
Enchilada sauce - enchilada sauce is surprisingly easy to make, especially because a blender does all the work for you. That being said, you can use store bought sauce if you’re in a hurry. Chicken - I like to air fry the chicken because air fried chicken is so easy and good, but you can also use leftover rotisserie chicken or baked chicken too. Cheese - A blanket of melty cheese on top as well as cheese inside the enchiladas make these guys extra cheesy comfort food. Tortillas - I like to use corn tortillas, which is traditional, but enchiladas with flour tortillas are popular too and flour tortillas are a lot softer, making them very easy to roll. If you are using corn, be sure to heat up the tortilla first (preferably in a nonstick pan, or if not, a microwave) to make them soft and pliable. Toppings - What are enchiladas without toppings? Sour cream is a must. I also like a squeeze of lime, diced red onions, sliced avocados, and chopped cilantro.Red vs green enchiladas
Generally, there are two kinds of enchiladas: red or green. Red enchiladas have red enchilada sauce, made from dried red chile peppers. Green enchiladas have green chile sauce, made from roasted green chile peppers. We’re going to make green enchiladas because I am obsessed with green chile!What is an enchilada?
If you haven’t had the pleasure of having one before, an enchilada is a rolled corn tortilla stuffed with meat (or beans or vegetables), covered with sauce, and baked. Enchiladas are originally from Mexico, but a lot of people associate them with American Tex-mex, even though you can find them across the entire Southwest.Variations
I love chicken enchiladas, but to be honest, you can fill these with almost anything, including all the meats: seasoned ground beef, barbacoa, carnitas, chicken tinga (shown below), al pastor, or carne adovada.What to serve with enchiladas
- who doesn’t love Mexican rice?!
- quick and easy homemade salsa verde
- better than store bought tortilla chips
Best Chicken Enchiladas
From scratch green chile enchilada sauce makes this the best ever chicken enchiladas.
- 1 lb tomatillos (paper skins removed)
- 4 Anaheim chiles (or Hatch, when you can get them)
- 1/4 medium onion (roughly chopped)
- 6 cloves garlic
- 1 cup fresh cilantro (roughly chopped)
- 1 tsp dried oregano (Mexican preferred)
- 1/2 tsp ground cumin
- 4 cups cooked shredded chicken
- 2 cups shredded cheese (of choice, divided)
- 18-20 small corn or flour tortillas (or 8-10 big ones)
- fresh cilantro (chopped, optional, to serve)
- lime wedges (optional, to serve)
- hot sauce (optional, to serve)
Make the enchilada sauce: set the oven to broil. Wash and dry the tomatillos and chiles. Toss with a bit of oil and toast on a foil lined baking sheet until charred, flipping once, about 15-20 minutes.
When the tomatillos and chiles are done, remove the tomatillos from the baking sheet, placing in a blender. Carefully wrap the foil up around the peppers so they are in a little package so they can steam. Let steam for 10 minutes and then peel off the skins and remove the stems and seeds. Add the peppers to the blender, along with the onion, garlic, cilantro, oregano, and cumin. Blend until finely chopped. Taste and season with salt.
Set the oven to 375°F and lightly oil or use non-stick spray on a baking dish.
Add 2 cups of the green enchilada sauce to a bowl with the shredded chicken and 1 cup of cheese. Mix well, and season with salt and pepper to taste. Lay a tortilla flat (warm them up in the microwave briefly if they need to be more pliable) then spoon on some filling in the center. Roll up tightly and place seam side down into the prepared baking dish. Repeat with the remaining tortillas and chicken mixture.
Top generously with the remaining enchilada sauce and cheese. Bake in the oven until cheese is melted and bubbly, 20-30 minutes. Top with cilantro and serve with hot sauce and lime.
I Am... Easy Rustic Vodka Sauce Recipe
Vodka sauce isn't just to booze it up, it really makes your pasta better. Let’s back up a bit. Just what exactly is vodka sauce? It’s pink, it’s pretty, and it really does have vodka in it. It’s little bit retro (it was super popular in the 70s and 80s) and something you almost always see at classic old school Italian American pasta places. Vodka sauce is rich, luscious, and is one of the best homemade pasta sauces you’ll ever learn to make. If you’ve only ever had the jarred stuff before, you’re in for a treat. Vodka sauce, like so many beloved foods, has somewhat of a murky beginning. Some people say that it’s completely Italian American and some say it originated in Bologna, Italy.
A more rustic style vodka sauce
American vodka sauce tends to be on the more creamy side, but I like my vodka sauce with a more Italian bent: easy to make with a few good ingredients that you can taste. So this version is more of a rustic style with chunks of veg you can see, much more olive oil, and not too much cream. There's a lot of time spent simmering but very little time actually making the sauce. I set timers for every step so there's not a lot of watching the stove (although I stay in the kitchen to drink and chat). It's important to get good olive oil and canned tomatoes if you can.Secrets of restaurant pasta
As we mention in our cookbook, That Noodle Life, the secret of good pasta is pretty simple. You need a good bronze die cut pasta (that's the kind that looks sandy), cook it to 2-3 mins less than the time on the package, drain but don't rinse, and finish in the sauce for 2-3 minutes. It might seem like a lot (and your arm won't like it) but in the final minute, the pasta and sauce goes from watery to creamy and it clings to your pasta like nothing else. To avoid your pasta breaking, gently stir it with a silicone spatula or silicone covered tongs.How to make vodka sauce
- Render the pancetta (or prosciutto). Cut the pancetta into cubes. Add to a medium pot along with a good glug of olive oil (1/4 cup) over low heat. You're basically shallow-frying your pancetta here. Remove the pancetta and set aside, so it remains crispy.
- Make your soffrito. I like to add the garlic in first for 2-3 minutes let the edges brown a touch. Stir in the onion and carrots and cook until slightly soft, about 15 minutes. Good soffrito takes time, so don't rush it.
- Add the vodka. This is the fun part! Stir in the vodka, scraping the pan a little to deglaze, and let it cook down and reduce by half. This takes about 10 minutes on our stove. Don't smell it for the first 5 minutes or your nose will burn up (unless you are a functional alcoholic).
- Add the tomatoes. Add the tomatoes and let everything come to a simmer. Taste and adjust the seasoning, then let simmer for 30 minutes to form the sauce.
- Finish with cream. Stir in the cream and continue simmering until the sauce emulsifies and becomes a beautiful rosy orange, about 15 minutes. Taste and finalize your seasoning.
- Sauce your pasta. Saucing pasta in the pan for at least 2 minutes will emulsify the sauce and prevent a thin watery finish. Some say this is the most important step to a really good pasta dish.
Ingredients for vodka sauce
- Pancetta. Pancetta is Italian smoked pork belly. It adds smokiness, salt, and umami to the sauce. I'm not as picky about pancetta vs prosciutto as other people and honestly it's an optional ingredient. Leave it out if you would like a cleaner brighter sauce, or are vegan/feeding vegans.
- Onion and carrots. Soffrito is the base of Italian sauces and this one is no different. Cook it low and slow to create the flavors that your sauce will build on.
- Garlic. Some Italians say that technically it's a sin to add garlic to many sauces, but it'll be our little secret because I love garlic.
- Vodka. The quality of the vodka isn’t so important here, so if you aren’t a drinker and don’t have a usual brand of vodka, just buy the cheapest one you can find. See below for brand recommendations.
- Whole tomatoes. Try to buy an organic can of diced or crushed tomatoes. Be careful of buying expensive cans of san marzano from Italy, a lot of them are fake.
- Heavy cream. The cream is what gives the sauce body and that classic orange vodka sauce color.
What is vodka sauce?
Vodka sauce is a tomato based cream sauce that is made with vodka. The vodka adds a distinctly sharp, bright flavor and helps emulsify the cream and tomatoes together. It’s a super comforting sauce that comes together quickly and pairs perfectly with pasta.What does vodka sauce taste like?
Vodka sauce is creamy and rich. It’s luxurious and silky on the tongue thanks to the cream and sweet with a bit of acid from the tomato. As the sauce cooks over a low flame, the tomatoes caramelize and turn jammy, melding and combining with the vodka. The vodka flavor isn't anywhere to be seen, but the alcohol carries so many more flavors than you'd get with just water or even white wine. The tomato is dominant, with a hint of brightness and herbaceous pepperiness.Is there vodka in vodka sauce?
Yes, there is vodka in vodka sauce. Lots of sauces have alcohol added to them: the alcohol bonds with fat and water, so food become smells and tastes better. Simply said, food cooked with alcohol becomes more aromatic and flavorful. Most authentic Italian sauces have wine and in this case, we switch out wine for vodka.What brand of vodka should I buy
Honestly it doesn't matter too much because vodka should be colorless and tasteless. Smirnoff tends to win the double blind taste tests in those categories, and if you would prefer a bit of an upgrade, I have a soft spot in my heart for Stoli, Titos, and Costco Kirkland brand. But really, any vodka will do, make sure it's one you like to drink, since we'll only need 1/2 a cup of it.Can you make vodka sauce without vodka?
Yes, you can absolutely make vodka sauce without vodka. It won't be exactly the same, but it will still taste pretty close. To substitute vodka, add a squeeze of lemon and some extra pepper.Is vodka sauce vegetarian?
Most vodka sauce recipes out there are vegetarian. This recipe has pancetta (Italian cured pork belly) in it but you can leave it out to make a vegetarian version.Can you add meat?
If you love some protein in your pasta sauce, you can definitely make this sauce with meat. Actually, this recipe already has meat in it: pancetta. Pancetta is cured pork belly and it is absolutely delicious (and by far the best meat for pasta sauces). It adds smokiness, saltiness, and umami to the sauce. The pancetta gets crisped up and when you get a bite with a little nugget of salty, porky goodness it’s like winning the lottery. Pork and tomatoes are a classic Italian combination because they compliment each other perfectly. If you don’t have pancetta, you can substitute it with bacon. You can also do vodka sauce with ground pork, ground beef, and especially with chicken, which is probably the second best option.Make it spicy
If you love spicy pasta, this vodka sauce is the perfect vehicle. Just add a generous pinch of crushed red pepper flakes in when you’re cooking the garlic and onions - adding the pepper flakes to hot oil blooms them and releases and amplifies their spicy flavor.Which pasta shape is best?
This creamy, spicy, delicious sauce will pair well with any pasta, but we especially love it with short pasta. Penne alla vodka is the classic but you could use any short pasta you love.- Farfalle: Bow ties for the win! Some say bow ties (or butterflies, depending on who you are) are for kids but I say they’re for everyone! Farfalle actually traditionally go with a cream or tomato sauces so they’re perfect with vodka sauce, which is a combo of both.
- Fusilli: Fusilli are curly twirly corkscrews that is perfect for cream sauce. The grooves grape the sauce and they’re just a fun shape.
- Rigatoni: These tubes have nice ridges that the creamy sauce can cling to. They look almost like penne but are bigger and have straight instead of diagonal edges. I really like vodka sauce with rigatoni. Pictured below are calamarata, which are like a distant cousin of rigatoni.
- Shells: Um, shells might be the perfect shape for every sauce because of the little scoop inside where the sauce can snuggle up. More sauce equals more life, amiright?
Easy Rustic Vodka Sauce
An easier, more Italian forward version of the sauce everyone loves
- 1/4 cup olive oil
- 1/4 lb pancetta (or prosciutto, cubed, optional but highly recommended)
- 1 carrot (diced)
- 1/2 onion (chopped)
- 4 cloves garlic (sliced)
- 1/2 cup vodka
- 14 oz canned tomatoes (diced or crushed recommended)
- 1/2 cup heavy cream
- 14 oz pasta
- Parmigiano Reggiano cheese (to taste)
Heat the olive oil over medium-low heat in a medium sauce pan. If using pancetta, fry your pancetta until crispy, about 5 minutes, then remove.
Add the garlic and fry until the edges are very slightly brown.
Make the soffrito: stir in carrots and onions and cook until soft, 15 minutes.
Add the vodka and reduce by half, 10 minutes. Increase the heat if your sauce doesn't come to a simmer within about 1 minute.
Stir in the canned tomatoes and bring to a simmer. Simmer for 30 minutes, stirring occasionally.
Add the cream and reduce the heat to low. Continue simmering for 15 minutes, then remove from the heat.
At the same time, bring a pot of salted water to a boil. Once the water is boiling, add pasta. Cook 2-3 minutes less than the package time.
Optional: for a more rustic feel, use a masher to crush your sauce into a paste.
When your pasta is done, drain but don't rinse, then transfer the pasta to the saucepot. Stir with a soft silicone spatula for 2-3 minutes, or until a thick sauce coats your pasta.
Transfer pasta to dishes, then top with pancetta (if using), grated cheese, and pepper flakes to taste.
Estimated Nutrition doesn't include pancetta (but does include 3.5oz of dried pasta per serving).
I Am... Larb Moo Pork Larb Recipe – Thai Pork Salad
If you’ve been to northern Thailand or Laos, you’ve probably had larb moo, or meat salad.
What is larb
Meat salad might not sound very appealing, but it’s incredible. Think: juicy minced pork, fish sauce, lime juice, roasted rice, and fresh herbs. Paired with sticky rice balls, it’s absolutely addictive. It’s unofficially the national dish of Laos and incredibly popular in the Isan region of Thailand. Larb is classic street food, fast, easy, fun, and most importantly, delicious.How to make larb
- Toast the rice. Use a small pan over medium low heat, shaking often, 2-3 mins. Then grind in a mortar and pestle or spice grinder.
- Brown the pork. Using a skillet over medium high heat, brown the ground pork until it's cooked to your desired doneness (we prefer it on the juicier side but some prefer it well cooked and dry).
- Stir in the rice powder and chili flakes. Mix well to evenly coat the pork.
- Add the remaining ingredients. Sugar, fish sauce, lime juice, shallots, green onions, cilantro, and mint.
- Mix well and adjust to taste. Enjoy hot over rice!
How to serve
Larb is usually served with vegetables, lettuce to wrap, and sticky rice - so good! We had ours with both lettuce cups and sticky rice. Sticky rice recipe here!Toasted Sticky Rice
The essential ingredient in larb is the toasted sticky rice. It gives everything a nice crunch and roasted toasty fragrance. If you don’t have sticky rice, you can easily toast up some uncooked Jasmine rice instead.How to toast rice
Toasting rice is pretty easy: just pop uncooked rice into a dry pan and toast over medium low heat, while shaking occasionally. After a while, the rice takes on some color and starts to smell amazing - kind of like popcorn. Take your time while you’re toasting, be careful not to burn. Toasting the rice is probably the longest part of this recipe. After that you’re just 10 minutes away from porky, herby heaven. The next time you’re looking for a quick and easy dinner that’s a bit different, I hope you try this larb. It hits all the right notes: sweet, spicy, salty, and sour.Serve larb with:
- Thai Sticky Rice
- 15 Min Khao Soi Coconut Curry Chicken Noodle Soup
- Thai Basil Chicken
- Thai Curry Stir Fry Udon
- Better than Take Out Peanut Free Pad Thai
Larb Moo (Thai Pork Salad)
Larb: the best kind of salad, with a mix of textures and flavors.
- 1 tbsp uncooked rice (preferably sticky or jasmin)
- 1 tbsp neutral oil
- 1 lb ground pork
- 1 tbsp chili flakes
- 1 tbsp sugar
- 1 tbsp fish sauce
- 1 lime (juiced, plus extra wedges to serve)
- 1-2 shallots (sliced)
- 1/2 cup fresh cilantro (chopped)
- 3 green onions (sliced)
- 20 leaves fresh mint (washed)
- Thai sticky rice (or lettuce, to serve)
In a small pan, toast the rice over medium low heat, shaking the pan often, about 2-3 minutes.
Once golden brown, let cool slightly and move to a mortar and pestle. Crush it into a fine powder. Transfer to a small bowl and set aside.
In a skillet, heat the oil over medium high heat. When hot, add the pork, and brown, breaking into pieces.
Remove from the heat, and stir in the toasted rice powder and chili flakes, then add the sugar, fish sauce, and lime juice. Stir in the shallots, green onions, cilantro, and mint.
Mix well and adjust to taste. Serve with hot Thai sticky rice and enjoy immediately!
I Am... Homemade Carnitas
Easy peasy carnitas. Alongside barbacoa, tinga, and birria, I think carnitas is the best taco filling you can make at home. Whenever we’re too tired to cook, or just want to have a homemade taco night, carnitas is the answer.
What is carnitas
Carnitas is juicy and succulent pork that’s been slow braised and confit-ed in its own fat along with spices, then pulled apart and crisped to perfection. It’s simply the best (pork based) taco filling.How to make carnitas
Making these carnitas is super easy, barely an inconvenience. All you need is an instant pot and to follow these steps:- Brown the pork. Cube up your pork and season well with salt and pepper. Preheat your instant pot on the saute high setting, with enough oil to cover the bottom of my instant pot. Sear the pork cubes on 2-6 sides (depending on your level of meticulousness) for 1-2 minutes per side. I generally sear 2 sides. It takes about 2 batches to brown 3.5lbs of pork shoulder. Long tongs and a splatter shield is highly recommended here.
- Add your braising liquid. For the instant pot you’d ideally have about 1” less liquid than the top of the pork cubes. More on the braise in the ingredients section below.
- Cook at pressure. Close the lid of the instant pot. You may need to open the release valve to get it to close as it may still be hot the browning step. Cook at high pressure for 45 minutes, then quick release.
- Shred and crisp. This is an important step that you shouldn’t skip. Using two forks, shred the cubes of pork completely. Transfer to a cast iron skillet or other pan. Working in batches, form a thin layer of meat about 1/2” thick and crisp for 4-5 minutes on medium heat. Once you’re done, add about 1/2 cup of the braising liquid in. Mix it up, and you’re done. Enjoy on tacos, in burritos, or any other way you’d like.
Ingredients
The ingredients for this carnitas are pretty straightforward. Some notes:- Well marbled pork shoulder. We skip the pork fat in this recipe, so you’re looking for a nicely marbled piece of pork shoulder to replace that fat. Save yourself some time and opt for the slightly more expensive boneless cut as well.
- Coke. Believe it or not, coke is a pretty traditional ingredient. I’ve made carnitas without coke and it’s no contest, carnitas made with coke is far better than without.
- Mexican oregano. Mexican oregano is a different species of oregano that is more floral than conventional oregano. I love it a lot more. Dried Mexican spices tend to be much cheaper than conventional ones too. This one will be easy to find in the Mexican aisle, so there is no reason not to try it.
Instant pot carnitas
An instant pot is definitely the best way to make these. But, it’s not the only way. You can also make these with any of these other methods below. The major difference is that it’ll take closer to 6-10 hours to achieve the right texture without pressure.Stovetop carnitas
It’s the same process for stovetop carnitas. The best pot for stovetop carnitas is a large dutch oven or a stock pot that’s not non-stick.- Brown the pork. Cube up your pork and season well with salt and pepper. Add enough oil to cover the bottom of your dutch oven and place over high heat. When the oil is just about smoking, sear the pork cubes on 2-6 sides (depending on your level of meticulousness) for 1-2 minutes per side. I generally sear 2 sides. It takes about 2 batches to brown 3.5lbs of pork shoulder. Long tongs and a splatter shield is highly recommended here.
- Add your braising liquid. On the stovetop (as well as in the oven and crock pot) you’d ideally have just enough liquid to cover the top of the pork cubes.
- Simmer. Simmer for 4-6 hours at the lowest possible temp your stove supports, about 1 bubble every 30 seconds. You’ll need to keep an eye on the liquid level. Check back about once an hour and add hot tap water as needed to keep the liquid level stable.
- Shred and crisp. This is an important step that you shouldn’t skip. Using two forks, shred the cubes of pork completely. Transfer to a cast iron skillet or other pan. Working in batches made of a thin layer of meat about 1/2” thick, crisp for 4-5 minutes on medium heat. Once you’re done, add about 1/2 cup of the braising liquid in. Mix it up, and you’re done. Enjoy on tacos, in burritos, or any other way you’d like.
Oven carnitas
Oven carnitas are a bit of an upgrade over stovetop. It’s the exact same process, but instead of simmering, you braise in the oven at 200ºF for 4-6 hours. Because it’s in an oven, evaporation should be low and you won’t need to baby it as much. It’s also impossible for it to roll over into a boil.Crock pot carnitas
Crockpot carnitas are awesome and generally what the crockpot excels at. The only issue is, the crockpot can’t sear and takes a good 4 hours to come to its ideal temp. What I like to do is do all the searing and getting up to temp on the stove, then transfer to a crockpot on low for the remaining time. If for whatever reason you don’t have a stove handy, you can do this without the searing step. Just assemble everything into your crock pot. Cook on high for 2 hours and then switch to low for 6 hours.Why make carnitas
If you’re asking, why can’t I just order it from my local Mexican place? The answer is, you can, but carnitas is expensive and pork is (relatively) cheap. This carnitas recipe is just as good and it costs just the price of pork shoulder. Plus, there's the satisfaction of making it yourself.How to make carnitas tacos
So now you have carnitas! The best thing to do with them is to make tacos. Below is everything I know about making good tacos:The right amount of meat and importance of crisping
In general, but especially for tacos, it’s very important to crisp, then finish your carnitas with a little braising liquid. Specifically for tacos, one of the biggest differences between a great taco and a sad one is how dry the filling is. I don’t think anyone likes a dry taco. You might even want to add a little more than the half cup I recommend.The best tortillas and the importance of warming your tortillas
Another tip for really good tacos are your tortillas and how you warm them. After all, they’re what holds your tacos together. I like to use locally made uncooked corn tortillas or flour tortillas and cook them myself. Whole foods often carries really good local tortillas, even uncooked ones in the fridge section. If you are in a place without access to good locally made tortillas, some of the best mass-produced tortillas around are La Tortilla Factory and Santa Fe Tortilla Company. With store bought tortillas, you need to warm them to make them pliable and delicious. The best way to warm tortillas is to wrap 6-12 at a time in a damp paper towel and microwave for 30 seconds. You can also buy a tortilla warmer instead of the paper towel thing. Of the major, major brands, Mission Foods is probably the way to go. For me, the best tortillas come from Sonora - Southern Arizona and New Mexico. Anything you can get from around those parts is going to taste insanely good.Taco toppings
Last but not least, great tacos need great toppings:- Chopped onions, fresh cilantro, and lime wedges are standard and non-negotiable. Is it even a taco without these? I also like to have extra sliced jalapenos on the side as well.
- Queso fresco adds a cheesy umami to your tacos.
- Pickled shallots add a bright tart note.
- Freshly made pico de gallo is a game changer for me. The important detail is to make it fresh that day and let it sit for 15 minutes to let the flavors meld. I always try to make some before we have tacos. Pico de gallo in our house is just chopped roma tomato, 1/2 small onion, jalapeno, cilantro, the juice of a half lime, and a little salt to taste.
- Finally, hot sauces are an excellent optional but not really optional thing. For us, we don’t really make these, we buy them locally from our favorite restaurants. Hot sauces are made differently everywhere, and I’ve found restaurants pretty much beat anything that’s available commercially. We usually get a salsa roja, salsa verde, and a salsa picante. Basically, a red sauce made of chipotle, a green sauce of mostly tomatillos, and a spicy sauce of mostly habeneros. If you don’t have a good Mexican restaurant nearby, I recommend the Aardvark Habanero and Aardvark Serrabanero as a pretty decent substitutes.
The Best Carnitas Recipe
Super easy, 100% foolproof and juicy, delicious carnitas that might even be as good as your favorite taqueria’s.
- instant pot
- 3 lb pork shoulder/butt (cubed, well marbled)
- 1 medium onion (chopped)
- juice of 1/2 orange (about 1/4 cup)
- 1/2 cup coke (coke zero preferred)
- 2 sticks cinnamon
- 2 tbsp oregano (Mexican preferred)
- 2 tsp ground cayenne pepper
- 2 tsp ground cumin
- 2 bay leaves
Cover the bottom of your instant pot with high heat oil (about 2tbsp) and preheat on saute high. Cube the pork and season with salt and pepper, keeping an eye on the instant pot to make sure it’s not smoking.
Brown 2 sides of your pork cubes, in batches if needed,
Add the rest of the ingredients and set to high pressure for 45 minutes, then quick release.
Using two forks, shred the cubes of pork completely. Transfer to a cast iron skillet or other pan. Working in batches made of a thin layer of meat about 1/2” thick, crisp for 4-5 minutes on medium heat. Once you’re done, add about 1/2 cup of the braising liquid in.
Mix it up, and you’re done. Enjoy on tacos, in burritos, or any other way you’d like!
I Am... Vietnamese Coffee
Nothing is more refreshing or more energy life giving than an icy cold Vietnamese coffee. Sweet and creamy, with a huge kick of intense coffee flavor. This is the caffeine hit I want all day, every day. After Brazil, Vietnam is the largest producer of coffee in the world and it’s no surprise that Vietnamese coffee culture is fierce. Cafes line the streets and morning, noon, and night, you’ll see people drinking coffee. It’s just a way of life. After pho and banh mi, I think Vietnamese coffee might be the most well known Vietnamese culinary export.
What is Vietnamese coffee?
Dark, intense, rich, and deep, Vietnamese coffee is coffee made from Vietnamese grown coffee beans, strong and flavorful, often cut with sweetened condensed milk and drunk hot or cold. Nowadays, lots of people think Vietnamese coffee is just regular old coffee with sweetened condensed milk in it. If we’re going to be purists: true Vietnamese coffee is made from robusta coffee beans (or a mix of robusta and arabica) grown in Vietnam. Robusta beans are bitter, less acidic, and have twice as much caffeine as the more commonly used Arabica beans. Robusta beans produce a very dark, very strong coffee that’s beautifully balanced out by sweetened condensed milk. For the sake of simplicity in this post, we’ll define Vietnamese coffee as coffee made from beans grown in Vietnam and or coffee served with sweetened condensed milk. We’re using Vietnamese grown beans and if you want a truly authentic cup, you should use them too ;)What does Vietnamese coffee taste like?
In a word: delicious! I am addicted to that sweet milky coffee-forward flavor. It tastes like how you imagine coffee to taste. Deliciously dark and deep with a hint of roasty caramel, sweet milkiness, nutty buttery-ness, with just a touch of chocolate notes.How to make Vietnamese coffee
- Get the coffee equipment ready. Gather your phin, the ground coffee beans, sweetened condensed milk and a mug or glass. I like to use a heatproof glass because aesthetics.
- Boil the water. To be specific, you want the water between 195°-205°F. Essentially boil it and remove from the heat.
- Preheat the phin and cup. Pour a bit of water through the filter. It’ll run right through and warm the filter and cup. Carefully pour the hot water out.
- Add the condensed milk to the cup. Spoon some condensed milk (if using) into the cup. Add the body of the phin back on top, leaving the filter and lid to the side.
- Bloom the coffee. Scoop in 1 heaping tablespoon of fine coffee grounds and use the filter press to lightly press down on the coffee. Pour in about 1 tbsp hot water over the filter. Let bloom for about 30-40 seconds.
- Brew the coffee. Slowly pour more hot water into the phin until it reaches the top then cover it with the lid. Let the coffee brew, it should take about 3-5 minutes and it should drip through slowly.
- Enjoy! When the coffee is done brewing, remove the phin. Stir it up and pour over ice or add more hot water if desired.
Hot vs iced Vietnamese coffee
In Vietnam, coffee is enjoyed both iced and hot, it’s really up to personal preference.- Hot: Simple enjoy the coffee brewed straight from the phin. If you want your coffee slightly diluted, more like an americano, add some hot water.
- Iced: There are two ways of making iced coffee. You can brew the coffee then pour it over ice or you can brew the coffee directly over ice.
Vietnamese coffee ingredients & equipment
Coffee Phin
What is a phin? It’s an individual stainless steel coffee filter that sits on top of a glass. A phin is made of three parts: the body, the press or filter disk, and the lid. Coffee grounds go into the body, the press is placed lightly on top and finally, the lid covers everything. The coffee drips out slowly into the waiting cup at the bottom. It’s kind of a mix between pourover and a French press. And of course, if you would like a black phin like you see in the photos, a similar one is available here.Coffee beans
Some people say that it’s the condensed milk or way it’s been brewed that makes Vietnamese coffee Vietnamese coffee, but really it’s the beans. Lots of Vietnamese roasters roast with butter for extra richness. For a true Vietnamese coffee, try to find a bean that’s grown and roasted in Vietnam. Contrary to popular belief, Cafe du Monde coffee (which is often used in Vietnamese restaurants) are not actually Vietnamese beans. There are a variety of Vietnamese beans on the market and lots of them are sold online.Sweetened condensed milk
Contrary to popular belief, Vietnamese coffee doesn’t need to have sweetened condensed milk in it. In fact, Mike drinks his Vietnamese coffee black (ca phe den) and so do a lot of other people. I’m a huge fan of sweetened condensed milk – sometimes I eat it with bread. My preferred brand of sweetened condensed milk is Longevity Brand. You can find it online or in Asian grocery stores. After opening, use a rubber spatula to scoop it into a clean container with a lid and pop it in the fridge. I like to get mine in a squeeze bottle so I can squeeze to my heart’s content. Sweetened condensed milk will keep in the fridge forever. If you’re just at a regular grocery store, go for Eagle Brand, Carnation, and Nestle’s La Lechera sweetened condensed milks. I especially like the tubes that they sell now (Eagle Brand, La Lechera) because it’s so easy to squeeze out, no can opener needed.Cheater’s Vietnamese Iced Coffee
When you want Vietnamese iced coffee and you want it fast, here is a quick and easy way to make it, no phin needed! Here's how:- Make a cup of very strong coffee, either espresso (at least 2 shots) or extra strong brewed coffee.
- Stir in 1 tablespoon sweetened condensed milk or to taste then top off the glass with ice.
- The hot coffee will melt the ice. Top it off with cold water if desired. Enjoy!
Starbucks Vietnamese iced coffee hack
This is a trick I use when we’re on the road and I need a sweet and creamy Vietnamese ice coffee but I don’t have any sweetened condensed milk handy. You can adjust the shots of espresso and pumps of white chocolate mocha as needed based on your caffeine and sweetness needs. When I want it to taste almost exactly like a Vietnamese iced coffee, I order an Iced grande quad espresso with 3 pumps white chocolate mocha.Egg Coffee
Egg coffee or cà phê trứng is a specialty of Hanoi, the capital of Vietnam. Whisked egg yolks, condensed milk, and strong coffee come together in a perfect cup. Egg coffee’s beautifully layered with contrasting flavors: bitterness from the coffee, sweetness from the condensed milk, and richness from the whipped egg yolks. It’s like drinking a liquid tiramisu.How to make egg coffee
Brew a cup of Vietnamese coffee, without any sweetened condensed milk. The fluffy, creamy egg topping will add all the sweetness you need. While the coffee is brewing, make the sweetened egg cream by whisking together egg yolks and sweetened condensed milk with a milk frother. I like this one because it whips up eggs incredibly fast. You can use it to make dalgona coffee too! Once your sweetened egg cream is whipped up and your coffee is brewed, gently spoon the cream on top of the coffee. Enjoy sipping as is, or use a small spoon to stir everything together.Where to buy already brewed Vietnamese coffee
If, after reading all this, you feel like you want to try a cup of Vietnamese coffee but don't want to make it yourself, there's another option. Just hit up your local banh mi deli. They’ll always have Vietnamese coffee on the menu.Frequently Asked Questions
- Where is the black phin from? It was a limited edition thing from a friend who owns a Vietnamese coffee shop, unfortunately you can't get it anymore but if anyone knows where else you can get one, please leave me a comment!
- Vietnamese coffee is too sweet for me Pro tip, when you order it at Vietnamese bakeries or restaurants, you can ask them for less condensed milk if you like your coffee on the less sweet side.
- Can you drink it black? Yes you can and lots of people do. It’s called ca phe den and it’s pretty common actually!
- Why use sweetened condensed milk? Back when coffee started to become really popular in Vietnam, fresh milk wasn’t as readily available as sweetened condensed milk. Fresh milk is much more perishable and sweetened condensed milk was so much easier to store and use. Now the combination of strong and sweet is synonymous with Vietnamese coffee.
What to serve
Vietnamese Coffee
Sweet and creamy, with a huge kick of intense coffee flavor.
- coffee phin
- 1 tbsp Vietnamese coffee (ground)
- 1-2 tbsp sweetened condensed milk (optional)
For egg coffee
- 2 egg yolks
Boil some water until it reaches 205°F. Preheat the filter and cup by pouring hot water through it. Carefully pour the water out. Optionally add 1-2 tablespoons sweetened condensed milk to the bottom of your cup.
Remove the filter and add 1 heaping tablespoon of fine Vietnamese coffee grounds. Use the filter to gently tap down the grounds flat.
Pour about 1 tablespoon of hot water over the filter press to bloom the coffee. Let it bloom for 30-40 seconds.
Slowly pour more hot water into the filter, until it reaches the top. Place the lid on and let the coffee drip slowly, it should take about 5-6 minutes for all of the water to filter through the coffee.
Stir it up and enjoy! You can also brew it over ice, pour it over ice, or enjoy it with extra hot water.
To make egg coffee
While the coffee is brewing, make an egg foam by combining 2 egg yolks and the condensed milk in a glass. Use a milk frother to whisk until thick and foamy, 2-3 minutes.
Spoon the fluffy egg on top of the brewed coffee. Serve the cup of egg coffee in a bowl of hot water, if desired. Sip the coffee as is or stir before enjoying!
Estimated nutrition for coffee with 1 tbsp condensed milk. Black coffee is essentially 0 calories.
I Am... TikTok Scrambled Pancakes
So wrong it’s right? Scrambled pancakes are trending on TikTok. They look like scrambled eggs but they’re topped with syrup and fruit and people are eating them up. Are they any good? Make scrambled pancakes with me and I’ll tell you my true thoughts. I love TikTok viral recipes as much as any basic girl, but when I first saw scrambled pancakes my reaction was a hard no. A little while later, Mike asked me if I heard of them. I told him I thought they look extremely unappetizing. Then he showed me kaiserschmarrn and my curiosity sparked.
What are scrambled pancakes?
Scrambled pancakes, as the name implies, are pancakes, that are scrambled. You add regular pancake batter to a pan and instead of letting it bubble and cook into a perfect round, you use a spatula to push the batter around, breaking it up into pancake curds. The pancake pieces continue to cook until the outsides brown and turn slightly crispy and the insides cook up soft and fluffy. From there, you serve them topped with your favorite pancake toppings.How do you make scrambled pancakes
- Make your batter - start with making your favorite pancake batter. I like a thicker pancake batter because a thin one won’t give you as fluffy curds.
- Pour into the pan - heat a non-stick pan over medium-high heat and add either butter or oil (or the best of both worlds, which is both). When the pan is hot and ready, pour in the pancake batter.
- Scramble - once the pancake batter is in the pan, let the bottom set for a couple of seconds, then grab a silicone spatula and start scrambling, pushing the batter around and making pancake curds, just like how you would scramble eggs.
- Cook - once you break up the pancake batter into little pancake bits, continue to cook and crisp up the outsides, shaking the pan and flipping as needed. When the scrambled pancake bits reach a golden brown, they’re ready to serve.
- Serve - scoop the scrambled pancake on a plate or into a bowl and dust with a generous amount of powdered sugar and any desired toppings. Dig in!
Scrambled pancake ingredients
- all purpose flour - super simple classic all purpose flour is the base of all pancake recipes. sugar - some pancake recipes don’t include sugar, but I find that a bit of sugar is just what pancake batter needs, especially if you’re not partial to adding a whole lot of toppings.
- baking powder and baking soda - lots of pancake recipes only use baking powder, but a combination of baking powder and baking soda gives this pancake scramble lightness and lots of loft. The buttermilk activates the baking soda, giving these pancakes extra volume.
- egg - one large egg is what you’ll need for these pancakes. You can add to the buttermilk straight from the fridge.
- buttermilk - buttermilk pancakes are superior to all other pancakes. Buttermilk adds heft, fluff, and tenderness. If you don’t have buttermilk at home, simply make some by pouring out 1 cup milk, removing 1 tbsp of the milk, and adding either 1 tbsp white vinegar or lemon juice to the milk. Stir the milk and vinegar/lemon juice and let it sit for 5-10 so it can thicken and buttermilk itself, then use it in the recipe.
How do you make sure the insides of scrambled pancakes are done?
After scrambling the pancakes, when the pancakes are in little pieces, be sure to continue cooking until the outsides are golden brown. You can grab one of the larger pieces and break it open to check if the insides are ready. You want them to be fluffy and soft inside, so be careful not to over cook. One to two minutes of stir-frying the pancake bits should be enough time to ensure they’re ready.What do scrambled pancakes taste like?
Unsurprisingly, they taste like pancakes. But, the difference is in the texture. Because they’re scrambled, they get more crispy edges compared to regular pancakes. Plus, because they’re smaller, they don’t have as much of a doughy center. Instead, they’re a little more fluffy on the insides. When dusted with icing sugar, they taste a little like a healthier (is that possible?) funnel cake thanks to the form factor. They’re soft and sweet with craggily pancake edges.What is kaiserschmarrn?
Kaiserschmarrn is an Austrian-Hungary pancake dish that is essentially scrambled pancakes. They are commonly thought of as shredded instead of scrambled, but the cooking process is pretty much the same. The name translates to “Emperor’s Mess” and that comes from the fact that Austrian Kaiser Franz Joseph I was especially fond of them. Classically, kaiserschmarrn is a dessert or a light lunch, instead of breakfast and instead of using a spatula to break up the pancake batter, two forks shred the batter in the pan. Think of it this way: kaiserschmarrn is scrambled pancakes grandpa.The best kitchen tools for scrambled pancakes
- non-stick pan - some people believe cast iron is best for pancakes, but I really believe in non-stick or ceramic. You never use high-heat for pancakes and the release you get from non-stick and ceramic can’t be beat. We’ve been looking to get some new non-stick skillets and this one and this one both look great. If you have a crepe pan or flat top grill, those will work great as well.
- silicone spatula - silicone spatulas are one of my most used tools. You could use a flipper to scramble your pancakes, but silicone spatulas are absolutely superior because they can stand up to heat, scoop and bend, and go in the dishwasher.
- sieve/strainer - for the perfect dusting of powdered sugar, you need a fine mesh strainer or sieve. It’s the difference between clumpy spooned on icing sugar and that ethereal, polished look of a light, even dusting. Any fine mesh strainer or sieve will do but I’m partial to this one which I also use for matcha.
Tips and tricks for scrambled pancakes
Use a mix of butter and oil
A mix of butter and oil with give you the best combination of flavor and browning. The oil prevents the butter from browning too quickly and the butter gives you a nice caramelized crust and flavor.Don’t use too much batter
Even though we’re making a scramble, it’s best to not fill the pan with batter. If you add too much pancake batter to the pan, it will be harder to brown the outsides of the pancake bits and thoroughly cook the insides. Instead, add the same amount of batter as you would when making a regular size pancake.Let the bottoms set
Letting the bottoms of the pancake set and slightly brown will give you larger pancake curds, which means your scrambled pancakes will be fluffier. Don’t immediately start scrambling the batter - unless you want tiny pancake bits for your scramble.Finish with butter
Once your pancake scramble is almost cooked through, if you want to add some extra flavor and you’re a fan of the crispy edges on pancakes, finish with butter. When the pancake scramble is kind of set but pale and not yet golden, add a generous pat of butter to the pan. When it melts, make sure all of the pancake scramble bits have a light coat of butter and continue to cook until the butter browns the edges of the pancake bits.Blackstone griddle scrambled pancakes
If you have a blackstone griddle, I’m jealous. Scrambled pancakes are absolutely the BEST thing to make on a griddle. Heat the grill to medium-high, make sure you have an adequate amount of butter or oil and then go ahead and pour out ALL of your pancake batter on the grill. Use your spatula to spread the batter out and flip and break up just like scrambled eggs. Because you have such a large surface, you can really make sure the pancake scramble cooks perfectly with crispy edges and fluffy middles.What to put on top of scrambled pancakes
I love a simple dusting of powdered sugar. At the table, berries such as strawberries, blueberries, and raspberries are a delicious add on. Freshly squeezed lemon juice and granulated sugar is stunning. Oh, and pure maple syrup is always a good thing.Are scrambled pancakes good?
Yes! I am happy to report that I was wrong to be put off by scrambled pancakes. It looked and felt wrong but it was so right. I think it depends on which photo slash video you saw first. I like my scrambled pancakes in larger curds, not tiny overly-cooked brown bits. Once you figure out your scrambled pancake preferences, I’m pretty sure you’ll love them too. To be honest, I’m not the best at flipping pancakes and if you’re anxious about that, scrambled pancakes are an absolute win. That’s it - happy scrambled pancake making! I never thought I would be into them but here we are. Am I going to be making scrambled pancakes over regular ones? Maybe no. Am I going to enjoy a bowl of scrambled pancakes now and again? Definitely, yes! They’re fun, spoonable, and a little quirky, why not!? xoxo stephMore viral-ish recipes to make
Scrambled Pancakes
They’re fun, spoonable, and a little quirky.
- 1 cup all purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 large egg
- 1 cup buttermilk
- 1 tbsp butter (or oil for the pan, as needed)
In a large bowl or large liquid measuring cup, whisk together the flour, sugar, baking powder, and baking soda.
In a separate small bowl or liquid measuring cup, whisk together the egg and buttermilk, until the egg is completely incorporated.
Add the buttermilk-egg mix to the dry ingredients and use a fork to gently combine, making sure most of the large clumps of flour break up and incorporate. Some small lumps are okay and will help keep your pancake scramble fluffy. Let the batter sit and hydrate for 10 minutes.
Heat up a large non-stick pan over medium-high heat. Add just a touch of oil and a small amount of butter to the pan. When the butter and oil are hot, stir the pancake batter, then add a generous amount of the pancake batter to the pan.
Let the pancake sit for 20 to 30 seconds to form a slight crust, then use a silicone spatula to scoop under the pancake and fold it up over. Cut and push the batter around the pan, making large pancake curds.
Continue to cook the pancake scramble, flipping and shaking the pan as needed, until the outsides of the pancake scramble bits turn golden brown and the insides cook through. Remove from the pan, serve, and repeat with any remaining pancake batter.
Serve dusted with powdered sugar and desired toppings. Enjoy!
I Am... How to Make Crispy Air Fryer Roasted Brussels Sprouts
If you love deep fried Brussels sprouts, you’re going to love air fryer Brussels sprouts! I’ve been air frying ALL the things. I’m in love with that crispy crunchy texture that the air fryer gives vegetables. It’s funny because I thought our main use for the air fryer would be for frozen french fries, but more often than not we’ve been air frying vegetables. It’s been all vegetables, all the time. Okay, and chicken, because I’m obsessed with air fried chicken. Anyway, after the air fryer broccoli success, I knew the next vegetable I had to do was Brussels sprouts. I love how Brussels sprouts taste when roasted and I wanted to do a air fryer comparison. The result: crispy burnished leaves with tender sprouts. They’re not as soft when you air fry, unless you add extra time, but I really like vegetables with a bit of bite, so I don’t mind at all. I especially loved that I was able to have a vegan keto roasted Brussels sprout snack so quickly.
Why you should make Brussels sprouts in the air fryer
If you haven’t air fried Brussels sprouts yet, please do!- Air fryer Brussels sprouts are sweeter, crunchier, and more flavorful
- Air frying Brussels sprouts is so much faster than roasting
- You won’t heat up your whole house
- It saves energy because it’s a small appliance compared to an oven
- You don’t need a lot of oil
- You can season the sprouts in infinite ways
How to make the crispiest Brussels sprouts: air fryer edition
- Trim and halve the sprouts. Cutting the sprouts in half means the insides will get tender in a short amount of time. It’ll also give your sprouts more surface area and more crisp.
- Toss with oil. Toss with a bit of oil so the sprouts get a nice golden color and crisp up evenly. Season with salt and pepper.
- Air fry. Air fry, stopping every so often to give the air fryer basket a shake.
- Dress. While the sprouts are cooking, make a quick dressing. When the sprouts are done, toss in the dressing and enjoy immediately!
What are some sauces I can dress my brussels sprouts with?
I kept it simple and just enjoyed the sprouts as is, but you can make a sauce to dress the sprouts up. Dress them while they’re hot!- Garlic butter: mince 2 cloves of garlic and heat with 1-2 tbsp butter over low heat.
- Creamy dijon: whisk together 1 tbsp olive oil with 1-22 tsp dijon, and 1-2 tsp apple cider vinegar.
- Lemon dill butter: melt 1-2 tbsp butter over low heat and mix in 1 clove minced garlic with 1 tbsp freshly chopped dill and the zest of 1 lemon
- Balsamic butter: melt 1-2 tbsp butter and whisk with 1-2 teaspoons balsamic vinegar
- Honey mustard: whisk together 1 clove minced garlic with 1 tbsp honey and 1/2 tbsp whole grain mustard and olive oil
- Honey garlic: heat up 1-2 tbsps honey with 2 tsp soy sauce and 1 clove garlic. Read more
- Vietnamese fish sauce: whisk together 1 tbsp neutral oil with 1 tsp fish sauce, 1 clove garlic, 1 tsp sugar, and a pinch of pepper flakes. Read more
- Spicy chili oil: mix together 1 tbsp soy sauce with 1/2 tbsp Chinese chili oil and 1/2 tbsp rice vinegar. Read more
- Miso: wisk together 1 tbsp neutral oil with 1-2 tsp miso, 1 tsp rice vinegar, pinch of sugar
The best air fryer?
If you're wondering which air-fryer we have, it's this one. I don't know if it's the best on the market because it's the only one we've used, but it works great. It's quiet and easy to clean and really big (which is good because you can put a lot of food in it and bad because it takes up a lot of room in our place). Happy air-frying! xoxo stephAir Fryer Brussels Sprouts
Crispy air fryer Brussels sprouts in just minutes.
- air fryer
- 1/2 lb Brussels sprouts
- oil (or cooking spray)
- salt and freshly ground pepper
- 2-4 shallots (quartered, optional)
Prep your sprouts by washing and throughly drying. Trim the bottoms and cut in half.
Place the sprouts in the air fryer basket and lightly mist with cooking spray or toss with a small amount of oil. Season with salt and pepper. Add the shallots, if using.
Turn the air fryer on at 400°F for 5 minutes. Shake and flip the sprouts, then set it again for 5 minutes at 400°F. At this point the sprouts will be crisp and tender with some charred leaves. Remove from the basket and enjoy!
