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Category: dinner ideas

  • Steamed Soy Sauce Fish with Preserved Lemon

    Steamed Soy Sauce Fish with Preserved Lemon

    There are fish recipes, and then there is this fish recipe. Cantonese steamed soy sauce fish with preserved lemon is the dish my family in Hong Kong has made for generations — fall-off-the-bone tender, swimming in a golden ginger broth, with the preserved lemon cutting every trace of fishiness so cleanly your kids will ask for seconds before you sit down.

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    Steamed Soy Sauce Fish

    What Makes This Cantonese Steamed Soy Sauce Fish Special

    This steamed soy sauce fish is simple, quick, and lets the fish be the star. What sets it apart from every other steamed fish recipe is the preserved lemon.

    A widely popular seafood dish among Chinese families and restaurants, fresh fish is steamed with ginger and preserved lemon, then finished with a sizzle of hot oil before serving. The preserved lemon helps cut out that strong fishy taste so you get the clean, fresh fish flavour without the pungent smell — making it one of the most kid-friendly fish recipes you will ever make.

    steamed fish

    Why You Will Love This Recipe

    • Moist, soft, and fluffy texture — steaming guarantees a soft and flakey texture with tons of moisture and flavour.
    • Straightforward recipe — a relatively easy recipe with just a few things to keep in mind. Step-by-step photos guide you to a no-fail result.
    • No strong fishy taste — the preserved lemon cuts the oily fish taste and softens the strong fish smell. Suitable for children.
    • Addictingly delicious — steaming creates a beautiful thick lemon soup that is incredible on rice.

    steamed whole fish

    Hong Kong Cantonese Fish: A Cultural Staple

    Fish in Chinese culture represents abundance and increased prosperity. It is an essential dish for New Year, birthdays, and anniversaries. Hong Kong is a coastal city rich in seafood resources — back when it was a large fishing port and world exporter, fish became an easy everyday staple. This recipe comes from my family, who still use it today.

    We love this steamed soy sauce fish so much in our family. Kids are rarely excited about fish unless it is a fish stick — but this recipe is so good my kids constantly ask for it. They get genuinely excited when they know I am making Cantonese steamed soy sauce fish with preserved lemon.

    Ingredients Deep-Dive

    Tilapia Fish

    The best fish to use for this recipe is tilapia or halibut (if you are willing to splurge). Tilapia steams perfectly — it is firm enough to hold its shape yet soft enough to fall off the bone. Your fishmonger will descale and gut it for you. Always make sure the belly is cleaned well under the fins.

    • Why it matters: The right fish gives you that silky, fall-off-the-bone texture that defines this dish. Too thin a fish overcooks quickly; too thick and the center stays raw.

    Preserved Lemon

    This is the secret weapon. Preserved lemon provides salt, umami, and a citrus sharpness that no fresh lemon can replicate. Rub it inside the cavity and along the cuts — it penetrates the flesh as it steams and eliminates that pungent fishy smell entirely. You can make your own preserved salty lemons at home with just lemons and salt.

    • Why it matters: Without preserved lemon, you have steamed fish. With it, you have a Cantonese classic your family will request every week.

    Pick up a jar of preserved lemon if you do not have any on hand yet.

    Ginger

    Thinly slice fresh ginger — as thin as you can manage. Half goes inside the cavity of the fish, half rests on top during steaming. Ginger adds warmth and its own aromatic quality that pairs perfectly with soy sauce and lemon.

    • Why it matters: Ginger neutralises fishy odours during cooking while adding a gentle heat and fragrance that makes every bite interesting.

    Soy Sauce

    Added at the very end — never cooked into the fish. This preserves the fresh, bright soy taste. Cooked soy sauce takes on a bitter, heavier flavour that would overpower the delicate fish.

    • Why it matters: Timing the soy sauce correctly is what separates home cooks from Cantonese masters. Get a quality soy sauce — the flavour difference is real.

    Essential Steps for Restaurant-Quality Steamed Fish

    cantonese steamed fish

    1. Wash the Fish Inside and Outside

    Descale the fish — your fishmonger will do this for you. Once home, open the belly. You will see a grey residue: this is what causes strong fishy smell and taste. Use your fingers and fingernails to rub it all off. Then find the second pocket along the back of the spine, cut it open with a knife, and clean that out too.

    chinese steamed fish recipe

    2. Rub Preserved Lemon Inside and Outside

    Take 1 tbsp of preserved lemon to the chopping board. Chop it finely and rub with your finger to release the brine. Rub the lemon and salt inside the cavity and outside the fish, working it into all the cuts.

    steamed fish in light soy sauce

    3. Add Ginger to the Cavity

    Scrape the skin off a 1-inch piece of ginger with a knife. Slice it as thinly as possible. Place half inside the cavity; the other half rests on top of the fish while steaming. A quality fish sauce can be added as an optional finishing touch alongside the soy sauce.

    4. Steam the Fish

    Place the fish in a heat-proof bowl or deep dish that will catch the golden juice as it steams. Use a bamboo steamer or your Instant Pot — whichever fits the fish comfortably.

    calories in steamed fish with soy sauce

    Instant Pot Steaming Instructions

    1. Add about 2 cups of water to the pot and place the steaming basket inside. Place the fish in a bowl that fits inside the Instant Pot with enough room for steam to rise around it.

    2. Set the mode to “Steam” for 20 minutes. Place the fish in the bowl with ginger on top. Close the lid and turn the valve OFF.

    3. Once the timer goes off, release the valve.

    steamed fish fillet soy sauce ginger

    5. Quick Oil Fry Finish

    Take the fish out and place thinly sliced scallion (green parts only) on top. Heat 1/4 cup of canola oil in a pan until it just starts to smoke. Bring the fish to the sink or outside. Pour the hot oil directly over the scallion — the oil will sizzle loudly and smoke. Add 2 tsp of soy sauce and a dash of white pepper. Serve immediately.

    Professional Tips for No-Fail Steamed Soy Sauce Fish

    Tip 1: Add Soy Sauce at the Very End

    Cooked soy sauce develops a heavier, more bitter taste. Adding it fresh at the end keeps the soy sauce tasting bright and original — that is what gives this dish its clean, restaurant-quality finish.

    Tip 2: Serve Immediately

    Steamed soy sauce fish should always be eaten hot or warm. The gelatin-rich broth at the bottom turns solid at room temperature and loses its appeal. Eat it warm over a bowl of rice.

    Tip 3: Tilapia Is the Best Choice

    Tilapia is ideal for this recipe. Halibut works beautifully if you want to splurge. My economical mom sometimes uses a fish head for the same recipe — equally delicious.

    Related Cantonese Recipes

    If you love this steamed fish, you will also enjoy steamed preserved vegetables with pork — another family favourite that uses the same steaming technique. For a completely different take on fresh seafood flavours, try our homemade sashimi.

    Frequently Asked Questions

    What fish is best for Cantonese steamed fish?

    Tilapia is the most economical and forgiving choice — firm enough to hold up in the steamer yet soft enough to become fall-off-the-bone tender. Halibut is the premium option. Avoid very thin fish fillets as they overcook too quickly.

    Can I use fresh lemon instead of preserved lemon?

    You can, but you will lose the umami depth that preserved lemon brings. Preserved lemon adds salt and fermented flavour that fresh lemon simply cannot replicate. It is worth making a batch of your own preserved salty lemons — they last months in the fridge.

    How long do I steam the fish?

    Steam on high for 20 minutes for a whole tilapia around 1 kg. The fish is ready when the flesh flakes easily away from the bone with a fork. Do not overcook — even a few extra minutes will dry it out.

    Can I make this without an Instant Pot?

    Absolutely. A traditional bamboo steamer over a wok works beautifully and is what most Cantonese families use. Any steamer setup that fits the fish and allows steam to circulate around it will give you the same result.

    Why do I pour hot oil over the fish at the end?

    The hot oil sizzle is the signature Cantonese finishing technique. It cooks the raw scallion instantly, creating a fragrant aromatic oil that infuses into the fish. It also gives the skin a slightly crisp texture on the surface while the flesh stays tender.

    How do I store and reheat leftovers?

    Store leftovers covered in the refrigerator for up to 2 days. Reheat gently in the microwave or in the steamer for 3–4 minutes. The broth will re-liquefy as it warms. Avoid the oven — it will dry out the fish.

    Whole steamed fish with ginger and green onions in soy sauce broth

    Steamed Soy Sauce Fish with Preserved Lemon

    This Cantonese Steamed Fish with Preserved lemon is the best fall-off-the-bone fish recipe! It’s flakey soft and oh.em.gee. tasty. Print Recipe Pin RecipePrep Time:10 minsCook Time:20 minsCourse: Main CourseCuisine: ChineseKeyword: fish, preserved salty lemon, seafood, steamed fishServings: 4 people

    Equipment

    • steamer

    Ingredients

    • 1 kg tilapia fish descaled, gutted, and cleaned
    • 1 inch ginger thinly sliced
    • 1 tbsp preserved lemon
    • ¼ cup canola oil
    • 1 inch scallion thinly sliced (green parts only)
    • 2 tsp soy sauce
    • dash of grounded white pepper

    Instructions

    Clean the fish

    • Rinse the fish with cold tap water. Touch around the fish and descale any scales still stuck on the fish.
    • Open the belly. You will see a grey residue — this is what causes the strong fishy smell and taste. Rub it all off with your fingers and fingernails.
    • Find the second pocket along the back of the spine. Use a knife to cut it open. Clean it out and you will be able to touch the spine of the fish.
    • Take 1 tbsp of preserved lemon to the chopping board. Chop finely and rub with your finger. Rub inside the cavity and outside the fish along all the cuts.
    • Scrape the skin off a 1-inch piece of ginger. Slice as thinly as possible. Place half inside the cavity; the other half rests on top of the fish while steaming.

    Steaming the fish

    • Place the fish in a heat-proof bowl or deep plate that will catch the golden juice while steaming.Use the steamer you are comfortable with that also fits the fish. Steam on high for 20 minutes.

    Instant Pot Steaming Instructions

    • Add about 2 cups of water to the pot and place the steaming basket inside. Place the fish bowl inside the Instant Pot with enough room for steam to rise.Set the mode to “Steam” for 20 minutes. Place the fish with ginger on top. Close the lid and turn the valve OFF.Once the timer goes off, release the valve.

    Final Steps

    • Take the fish out and place thinly sliced scallion (green parts only) on top.Heat 1/4 cup of canola oil in a pan until it just starts to smoke. Place the fish near the sink or outside. Pour the hot oil directly over the scallion — it will sizzle loudly.
    • Add 2 tsp of soy sauce on top of the fish and a dash of white pepper. Serve immediately.
  • BEST Pumpkin Ravioli With Sage Butter

    BEST Pumpkin Ravioli With Sage Butter

    If you have ever wanted to make restaurant-quality pasta at home, this is the recipe. Pumpkin and spinach ravioli wrapped in chewy homemade dough, finished with sage butter sauce and toasted pecans — the flavour is so layered and the texture so luxurious that guests will genuinely think you ordered from an Italian restaurant. The cost is a fraction, and the satisfaction of making it yourself is something no delivery can touch.

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    Pumpkin ravioli

    Why You Will Love This Pumpkin Ravioli

    Pumpkin and spinach are two ingredients that pair beautifully together — kind of like wine and cheese. The taste is autumnal and exquisite in texture. Pureed pumpkin and spinach folded with panela cheese and cream cheese give the filling a velvet consistency. Lightly seasoned with nutmeg is the secret that brings hints of warmth and nuttiness. A mature dish that can be enjoyed by the whole family.

    If you love this pasta, try our homemade pesto gnocchi next — it uses a similar approach of hand-crafted pasta with bold sauce. For a vegetable-forward pasta, our fresh beet pasta is another showstopper worth trying.

    Ingredients Deep-Dive

    Pumpkin

    The pumpkin used in this recipe is the green Mexican variety — sweeter than the orange variety commonly seen in North America. If you have a variety or canned version you prefer, use what you have. The key is that the pumpkin is fully roasted and pureed to a smooth, thick consistency before going into the filling.

    • Why it matters: Wet pumpkin filling will tear the ravioli during sealing and boiling. Roast the pumpkin first and let it cool completely so excess moisture evaporates.

    Panela Cheese

    Panela is a fresh, smooth Mexican cheese made from pasteurized cow’s milk — low in calories and mild in flavour. It works perfectly here because it blends smoothly into the filling without overpowering the pumpkin. If panela is hard to find, substitute with white cheddar or feta.

    • Why it matters: The cheese adds a creamy, slightly salty counterpoint to the sweet pumpkin. Without it, the filling tastes flat.

    Cream Cheese

    Combined with the panela, cream cheese is responsible for that oozy, luxurious quality when you cut the ravioli in half. It also helps bind the filling so it holds its shape inside the pasta.

    • Why it matters: Cream cheese is what makes this filling feel restaurant-quality rather than homemade.

    Spinach

    Pumpkin and spinach are natural partners. Spinach adds colour, texture, and a mild earthiness that balances the sweetness of the pumpkin. Chop it finely so it distributes evenly through every bite.

    • Why it matters: Without spinach, the filling is visually monotone and misses the textural contrast that makes every bite interesting.

    Sage

    Fried sage in butter is one of the best-kept secrets in fall and winter cooking. When sage leaves hit hot butter, they crisp up and release an intense herbal, almost floral aroma. The flavour transforms completely from raw — it becomes deep, nutty, and satisfying.

    • Why it matters: Sage butter is what elevates this from good pasta to extraordinary pasta. A few leaves of fresh sage make a restaurant-quality sauce in minutes.

    Pecans

    Toasted pecans in butter have a magical, warm, autumnal smell that signals fall is here. They add a satisfying crunch to the sauce and amplify the nuttiness of the sage butter. When pecans are mixed into this beautiful butter mixture, everything about the sauce makes perfect sense.

    • Why it matters: Texture contrast is essential in pasta dishes. The crispy pecan against the soft, chewy ravioli is what makes each forkful memorable.

    Pasta Maker

    A pasta maker attachment makes producing consistent, thin pasta sheets effortless. A ravioli cutter stamp ensures perfectly shaped, evenly sealed ravioli every time. A simple rolling pin works too if you prefer to roll by hand.

    • Why it matters: Consistent dough thickness means every ravioli cooks in the same time. Uneven sheets produce some ravioli that are raw and others that are overcooked.

    what goes with pumpkin ravioli

    Making the Ravioli Dough

    The Philips Pasta Maker makes producing consistent ravioli sheets effortless. I attach the lasagna disc, weigh all the ingredients, put the dry ingredients in the hopper, whisk the liquids separately, and let the machine run. Within 3 minutes it extrudes a perfect pasta sheet. The first 6 inches tend to be uneven — cut those off and put them back in the hopper. Then measure alternating sheets of 12 inches (bottom) and 12.5 inches (top) and keep them covered with a towel so they do not dry out.

    savory pumpkin ravioli

    The Secret to the Sage Butter Sauce

    This sauce is simple but its combination of butter, crispy sage, toasted pecans, apple cider vinegar, and heavy cream is genuinely gourmet. The secret: once the thick sauce is ready, pour it over hot ravioli and add a splash of starchy pasta water. The hot pasta water emulsifies with the thick sauce into a silky, creamy coating. This is the same technique used in fine dining kitchens.

    pumpkin ravioli jamie oliver

    This Recipe Is Vegetarian — But It Does Not Have to Stop There

    This pumpkin ravioli recipe is vegetarian as written. If you want to add protein, some delicious options are: seared tuna, grilled steak, poached chicken, or grilled sausages. The richness of the sage butter sauce stands up well to bold proteins.

    pumpkin ravioli with sage butter

    Frequently Asked Questions

    Can I make the ravioli dough without a pasta machine?

    Yes. Roll the dough by hand with a rolling pin to about 1–2mm thickness. A pasta machine produces more consistent results, but hand-rolled dough works perfectly well. The key is getting the sheet thin enough so the dough cooks through in 4 minutes.

    Why does my ravioli fall apart in the water?

    The two most common causes: the filling was too wet, or the edges were not sealed firmly enough. Make sure the pumpkin puree is dry before mixing the filling, and always brush the edges with egg wash before pressing the top sheet down. Press firmly around each pocket of filling.

    Can I freeze homemade ravioli?

    Yes. Lay the uncooked ravioli flat on a parchment-lined baking sheet and freeze until solid, then transfer to a zip-lock bag. Cook directly from frozen in boiling salted water for 6–7 minutes instead of 4.

    What can I substitute for sage?

    Thyme or rosemary can replace sage if needed. The flavour will be different — thyme is more subtle, rosemary is more assertive — but both work with browned butter and pecans.

    Can I make the filling ahead of time?

    Yes. The pumpkin spinach filling can be made 1 day ahead and stored covered in the fridge. This actually helps the flavours meld. Bring it to room temperature before filling the ravioli.

    What pasta shapes can I use this filling for?

    This filling works in any enclosed pasta shape — tortellini, cappelletti, or large stuffed pasta shells baked with extra sage butter sauce on top are all fantastic variations.

    Pumpkin ravioli in sage cream sauce with sausage on a blue plate

    Pumpkin Ravioli with Sage Butter

    Pumpkin ravioli wrapped in a chewy dough drizzled with sage butter is a culinary experience. Rich in flavour and texture, it is like eating in an up-scale restaurant, minus the cost. Print Recipe Pin RecipePrep Time:35 minsCook Time:15 minsServings: 6 people

    Ingredients

    Ravioli Dough

    • 550 g all purpose flour
    • 4 g sea salt
    • 170 g 2 eggs + milk
    • 37 g water

    Pumpkin Spinach Filling

    • 1.5 cups pumpkin puree
    • 2 garlic clove grated
    • ¼ tsp ground cinnamon
    • ½ tsp ground nutmeg
    • ½ cup panela cheese or cheddar cheese
    • 4 oz cream cheese
    • ¼ cup chopped spinach
    • 2 tsp sea salt
    • pepper to taste

    Sage Butter Sauce

    • ½ cup butter
    • 2 garlic clove grated
    • 20 sage leaves
    • ¼ cup chopped pecans
    • 3 tbsp apple cider vinegar
    • ½ cup heavy cream
    • ½ tsp ground nutmeg
    • 1 tsp sea salt
    • ½ tsp ground black pepper

    Instructions

    Ravioli Dough Using Philips Pasta Machine

    • Attach the lasagna disc to the machine and tightly screw it on.
    • Weigh all the ingredients. Add the flour and salt into the pasta machine’s hopper.
    • In a separate bowl, whisk together all the liquids: eggs, milk, and water until fully combined.
    • Turn the machine on and set it for 3 minutes. Put the lid on and let it run.
    • Slowly and gradually add the liquid into the reservoir at the top of the lid.
    • When the machine finishes mixing, it will begin extruding pasta. The first 6 inches will be uneven — cut them off and place back into the hopper.
    • Measure and cut alternating sheets of 12 inches (bottom) and 12.5 inches (top). Cover sheets with a towel so they do not dry out.
    • Place the bottom sheet on a table. Scoop half a tablespoon of filling onto the sheet with 1-inch gaps. Brush beaten egg around each filling mound.
    • Carefully place the top sheet over the filling, leaving space at the top. Press firmly around each filling pocket to seal.
    • Cut the ravioli with a knife or ravioli cutter. Place on a dry baking sheet and repeat until the dough and filling are used up.
    • Fill a large deep pot with water and bring to a boil. Add 2 tsp of salt. Stir the pot 5 times in the same direction until a vortex forms. Slowly add ravioli in batches of about 10 — do not overcrowd. Stir gently to prevent sticking.
    • Cook for 4 minutes, or until the ravioli floats. Drain and set aside. Reserve a splash of pasta water.
    • Meanwhile, make the sauce: melt together butter, garlic, pecans, and sage in a large skillet over medium heat. Cook, stirring occasionally, until the butter browns and the sage is crisp, 4–5 minutes. Remove the sage leaves and set aside.
    • Reduce heat to low. Add the apple cider vinegar, cream, nutmeg, salt, and pepper. Simmer 1 minute. Add the ravioli and a splash of pasta water, gently tossing to combine. Remove from heat.
    • Serve ravioli topped with crispy sage leaves.
  • Best Homemade Fried Chicken with Ranch Sauce

    Best Homemade Fried Chicken with Ranch Sauce

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    There’s a moment when you bite into a piece of perfectly fried chicken — that ear-splitting crunch, the steam that hits your face, and then the juice that runs — where you realize not all fried chicken is created equal. This recipe was gifted to me by a stranger on a Facebook group who had spent years in restaurant kitchens. He asked nothing in return. I’m passing it on to you the same way.

    Pile of crispy homemade fried chicken on a plate outdoors

    Why This Is the Best Homemade Fried Chicken

    Fried chicken is a social affair. It’s gathering food — the kind that fills a table with noise and happiness. What makes this recipe stand out is a two-part process: a citrus brine overnight and a double-fry method that locks in moisture while building a shattering crust. The result is chicken that’s deeply flavoured all the way to the bone, never dry, never greasy.

    Thank you, Ethan Chavoya, wherever you are.

    Golden fried chicken drumsticks and thighs with a crunchy crust

    Ingredients Deep-Dive

    Ingredients

    The Citrus Brine

    The brine is the heart of this recipe. Lemon juice breaks down the muscle fibres, salt draws moisture in rather than out (counterintuitively), and ginger adds a subtle warmth that doesn’t read as “ginger” in the finished chicken — it just tastes more alive. Sugar balances acidity and encourages browning during frying. Give the chicken a full 12 hours in the brine. Overnight is not optional here — it’s what separates good from unforgettable.

    The Dredge Liquid: Hot Sauce + Buttermilk

    The secret is a sour-base hot sauce mixed into the buttermilk. It tenderises further and leaves a faint tang in the finished crust. In Mexico, Valentina works perfectly. Elsewhere, Frank’s Red Hot Buffalo Sauce is the benchmark. Can’t find buttermilk? Mix 1 cup whole milk with 1 tbsp white vinegar, wait 5 minutes — done.

    The Breading Blend

    The combination of flour, breadcrumbs, and cornmeal creates three different textures in the crust: the flour gives it body, the breadcrumbs add a coarse chew, and the cornmeal produces those irresistible sharp ridges that stay crispy long after the chicken comes out of the oil. The spice blend — paprika, cayenne, garlic and onion powder, poultry seasoning — seasons the crust, not just the meat.

    The Oil and Temperature

    Use a neutral oil with a high smoke point: canola is ideal. The first fry at 275°F sets the crust and partially cooks the meat without burning. A second fry finishes the job and produces the deep amber colour. A deep-fry thermometer is your best tool here — guessing oil temperature is how you get pale, greasy chicken. For air frying, see the section below.

    The Ranch Sauce

    Sour cream base instead of mayonnaise keeps it tangy and light. Fresh chives and parsley are non-negotiable — dried herbs flatten the flavour. A touch of dried dill and white vinegar ties everything together. This ranch keeps for a week in the fridge and will be raided for carrots, celery, and anything else within reach.

    How to Make the Best Fried Chicken (Step-by-Step with Photos)

    Step 1 — Brine the Chicken

    In a large bowl, combine the chicken pieces with all the dry brine ingredients. Add the lemon juice and zest. Toss until everything is evenly coated. Transfer to a sealed bag or covered bowl and refrigerate for 12 hours minimum.

    Step photos: chicken pieces tossed with the brine ingredients in a bowl
    Step photos: chicken pieces lightly coated in buttermilk brine

    Step 2 — Air Dry and Dredge

    The next day, place the chicken on a wire rack over a baking sheet and return to the fridge — uncovered — for 2 hours. This surface drying is critical; wet chicken in hot oil spatters dangerously and produces a soggy crust. While it dries, whisk together the buttermilk, eggs, and hot sauce in one bowl. Combine all the breading ingredients in a second bowl.

    One piece at a time: dip in the wet mixture, then press firmly into the breading on all sides. Place back on the rack. Let the coated pieces rest in the fridge for 1 hour so the breading fully adheres.

    Step photos: hands dredging buttermilk chicken in seasoned flour on all sides

    Step 3 — First Fry (275°F)

    Heat the oil in a large wok or heavy pot to 275°F. Fry 3 pieces at a time — never crowd the pan. Lower each piece in slowly, holding the end for 3 seconds before releasing. Fry for 12–15 minutes until cooked through, then transfer to a paper-towel-lined rack. Repeat with remaining pieces.

    Step photo: tossing a floured chicken piece to shake off excess breading

    Step 4 — Second Fry (375°F) for Extra Crunch

    Raise the oil to 375°F. Fry each piece a second time for 3–5 minutes until deeply golden. The second fry is what produces the signature crunch. Transfer to fresh paper towels. Do not cover — steam will soften the crust.

    Breaded chicken pieces resting on a wire rack before frying
    Tray of flour-coated chicken pieces on a rack next to the dredging bowls

    Air Fryer Method

    Preheat to 400°F for 5 minutes. Cook drumsticks and thighs for 10 minutes, flip, then cook for another 10 minutes. Check doneness with a knife poke at the thickest point — juice should run clear. Internal temperature must reach 165°F. An air-fried version won’t match the deep-fried crunch, but it’s a solid weeknight alternative.

    What to Serve with Fried Chicken

    This chicken pairs beautifully with bright, acidic sides that cut through the richness. Try it alongside our Beet and Avocado Sashimi Appetizer for a party spread, or keep it classic with coleslaw and cornbread. The ranch sauce doubles as a vegetable dip — our kids have it with carrots and celery weekly.

    For a complete feast, the Easy Fall-Off-the-Bone Ribs make an incredible companion for big gatherings. Both can be prepped ahead and served together.

    Frequently Asked Questions

    Can I use chicken wings instead of drumsticks and thighs?

    Yes. Wings work well and make a great appetizer-sized serving. Note that wings cook significantly faster than thighs — reduce the first fry time to around 8 minutes and check doneness before the second fry.

    What if I can’t find buttermilk?

    Make it yourself in 5 minutes: combine 1 cup of whole milk with 1 tablespoon of white vinegar, stir, and let stand for 5 minutes. You’ll see the milk thicken slightly — that’s your buttermilk ready to use.

    How far ahead can I prep this recipe?

    The brine step can be done 24 hours in advance. The fully dredged, uncooked chicken can sit on the rack in the fridge for up to 2 hours before frying. The first fry can be done several hours ahead; just do the second fry right before serving for maximum crunch.

    Can I bake this instead of frying?

    You can, though the crust won’t achieve the same crunch. Bake on a wire rack at 425°F for 35–40 minutes, flipping halfway. Spray lightly with oil before baking to help the breading brown.

    How do I keep the chicken warm for a party?

    After the second fry, place on a wire rack set over a baking sheet in a 200°F oven. This keeps the chicken warm for up to 45 minutes without softening the crust. Do not cover or wrap — trapped steam is the enemy of crispy.

    Is there a Lodge cast iron skillet option?

    Absolutely. A Lodge 12″ cast iron skillet is excellent for shallow-frying this chicken with less oil. Use about 2 inches of oil and maintain temperature carefully — cast iron holds heat well but responds slowly to adjustments.

    best fried chicken love and harvest

    BEST Homemade Fried Chicken with Ranch Sauce

    Incredibley crispy golden brown fried chicken with super juicy flesh inside. The BEST homemade fried chicken you'll taste all made with fresh herbs and spices. A gorgeous bright and fresh brine that will tenderize your chicken for that super moist and juicy texture. All matched with an amazing ranch sauce that will get your guests dipping and crunching away. There is no better way of serving chicken than this. Print Recipe Pin RecipePrep Time:15 minsCook Time:30 minsCourse: Main CourseCuisine: AmericanKeyword: chicken, fried chickenServings: 5 people

    Ingredients

    Chicken Brine

    • 2 kg chicken legs and chicken wings mix
    • 1 TBSP salt
    • 1 TSP pepper
    • 1 spring fresh rosemary chopped
    • ½ TSP fresh thyme chopped
    • 1 TSP fresh ginger grated
    • 1 lemon juice
    • 1 lemon zest
    • 2 TSP sugar
    • 1 TSP chili flakes

    Dredge Liquid

    • 2 eggs
    • 1 cup buttermilk
    • 2 TBSP hot sauce

    Fried Chicken Breading

    • 2 cups flour
    • ½ cup bread crumbs
    • 3 TBSP cornmeal
    • 2 TBSP salt
    • 2 TSP pepper
    • 1 TBSP paprika
    • 2 TSP garlic powder salt
    • 2 TSP onion powder
    • 1 TSP poultry seasoning
    • 1 TSP cayenne powder

    Deep Fry

    • 4 cups canola oil

    Ranch Sauce

    • 1 ½ cups sour cream
    • 5 tsp white vinegar / lemon juice
    • 2 TBSP fresh chives chopped
    • ½ TSP fresh parsley chopped
    • 1 TSP dried dill
    • 1 TSP garlic powder
    • 1 TSP onion powder
    • 2 TSP salt
    • ½ TSP pepper

    Instructions

    Chicken Brine

    • In a large bowl, clean and rinse the chicken. Pat try. Cut the legs into two pieces separating the drumstick and thigh. Add the salt, pepper, rosemary, thyme, ginger, lemon juice, lemon zest, sugar, and chili flakes with the chicken. Toss and rub the chicken with the marinate. Put everything in a plastic bag and marinate overnight (12 hours).

    To Prepare Fried Chicken

    • Next day, take out a baking rack with a fitted baking sheet underneath. Take the bag of chicken out the fridge and give it a light toss to flick out access liquid. Put all the chicken pieces in the rack to air dry in the fridge.
    • Prepare the dredge liquid by combining the egg, buttermilk and hot sauce together with a whisk in a large bowl.
    • In a separate bowl (preferably a smaller bowl with tall wall – like a small pot) put the breading ingredients together. Combine well the flour, bread crumbs, cornmeal, salt, pepper, paprika, garlic salt powder, onion powder, poultry seasoning, and cayenne powder together.
    • Take the chicken out the fridge. Dip each chicken pieces separately in the liquid first. make sure all surface is covered with the liquid, and quickly drop the chicken piece in the breading bowl. Rub and put pressure to make sure all surface area is covered with the breading flour. if you see a gap, add some flour and rub it in. Give it a few taps for access flour, and place it back on the drying rack. Repeat until all the chicken pieces are dredge and breaded. Let them rest in the fridge for 1 hour before deep frying.

    To Make Fried Chicken

    • Heat your vessel to deep fry. I have a wok and I enjoy deep frying everything there. Add 4 cups of fresh canola oil. Preheat oil to 275F.
    • Depending how big the deep fryer you have, add enough chicken pieces where it has room to swim around and not be over crowded. I recommend 3 pieces at the same time.
    • Carefully dip half the chicken in the oil and hold on to the end for 3 seconds, and let it all go in the deep fryer. This is the reason we need the chicken as dry as possible. If there's liquid on the chicken, the oil will explode and burn your hand. Repeat until you have three pieces in the deep fryer. Fry for 12-15 minutes.
    • In a drying rack, add some paper towels. When the chicken is done cooking, take them out and place them on top of the paper towel. Make sure you're not over crowding the chickens. For them to maintain crispy, it needs air circulation to completely dry and not have any moisture. Serve

    Ranch Sauce

    • Whisk together the sour cream, white vinegar / lemon juice, fresh chives, and fresh parsley. Add the spices. Pour into a jar and chill in the refrigerator until ready to serve. This dressing will keep nicely in the refrigerator for up to a week. Enjoy!
  • Easy Ribs Recipe with Homemade BBQ Sauce

    Easy Ribs Recipe with Homemade BBQ Sauce

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    The biggest mistake people make with ribs at home is trying to grill them raw. That’s how you end up with a chewy, undercooked rack that nobody’s proud of. This recipe flips the script: slow-bake the ribs in the oven first until they’re impossibly tender, then finish them over charcoal for that caramelised, smoky crust. The result is fall-off-the-bone ribs that look like a grill master pulled them off — even if you’ve never grilled before.

    Glazed BBQ ribs on a white platter with homemade sauce

    Why This Ribs Recipe Works

    Reason 1: Bake Ahead, Grill with Confidence

    My husband loves this recipe because it removes all the pressure from grilling. The ribs are already fully cooked before they touch the grill — there’s no stress about raw meat, no thermometers required for doneness. All the grill needs to do is add caramelisation and char. He can focus on the performance and let the oven do the real work.

    bbq ribs recipe grill

    Reason 2: The Flavour Is Extraordinary

    The dry rub and homemade BBQ sauce use pantry staples, but together they produce something that tastes restaurant-calibre. The sugar in the rub caramelises on the grill. The liquid smoke, tamarind vodka, and molasses in the sauce create layers of smoky, tangy, deep flavour that store-bought BBQ sauce simply cannot mimic.

    Reason 3: Truly Hands-Off

    95% of the cooking time requires nothing from you. The ribs bake in foil for 2.5 hours, and then you grill them for 7–10 minutes. It’s dummy-proof. Once those ribs finish the slow bake, they will taste good no matter what happens on the grill. A great recipe for beginners and pros alike.

    Rack of ribs searing on a charcoal grill

    Ingredients Deep-Dive

    Ingredients

    The Dry Rub

    The rub is where the ribs’ flavour foundation is built. Kosher salt draws moisture to the surface and seasons the meat deeply. Brown sugar creates the caramelised crust on the grill and balances the savoury spices. Smoked paprika adds colour and a subtle smokiness even before the grill. Cumin adds an earthy warmth that makes the flavour complex without being identifiable as a single spice. Grind the rub fresh if you can — the difference is notable.

    Liquid Smoke

    This is what gives indoor or charcoal-light BBQ that authentic smoked-meat flavour. The concentrate I use is all-natural hickory liquid smoke — a few drops go a long way. I also use it on my Cured Salmon Gravlax recipe. Hickory and mesquite combined gives a complex, campfire-style depth that no dry spice can replicate.

    Molasses and Brown Sugar

    Together these two are the backbone of the BBQ sauce. They don’t make it sweet in a candy way — they create the deep, jammy thickness that makes a great BBQ sauce cling to the ribs. The molasses also adds a slight bitterness that balances the honey and vinegar.

    Smirnoff Spicy Tamarind Vodka

    This is the ingredient that sets this BBQ sauce apart from everything else. In Mexico it’s easy to find; elsewhere, substitute with dark rum. The tamarind adds a fruity tartness and the spice builds quietly in the background. It’s the unexpected ingredient that makes people ask “what is in this sauce?”

    Smoker Chips

    If you’re using charcoal, add wood chips to the coals. Apple or hickory smoker chips added to the coals give the ribs a real smoke character that liquid smoke alone can’t fully replicate. Soak the chips in water for 30 minutes before adding so they smoulder rather than burn.

    pork ribs recipe

    Charcoal, Propane, or Smoker?

    All three work. For the grilling step we just need high heat to caramelise the exterior — the ribs are already fully cooked. Personally, I prefer charcoal with a handful of wood for the smoke it generates. But if all you have is a propane grill set to high, these ribs will still be outstanding.

    Small blue kettle charcoal grill on a stone patio

    What to Serve with the Ribs

    Here are my favourite sides with these fall-off-the-bone ribs:

    • Tortillas — a favourite around here in Mexico. A warm tortilla is perfect for wrapping the meat with the BBQ sauce.
    • Potatoes — mashed, baked, or potato salad. All work beautifully as a starchy companion.
    • Salads — greens help cut through the richness. Try our Cold Beet and Avocado Sashimi — it’s elegant and goes perfectly with BBQ.
    • Bread — the best way to soak up extra sauce. Our Best Fried Chicken also makes an incredible pairing for a full feast.

    bbq pork ribs recipe

    Frequently Asked Questions

    Can I make these ribs ahead of time?

    Yes — and in fact they’re better that way. Bake the ribs up to 3 days ahead. The flavour develops more fully and the cold, firm ribs hold together better on the grill. Refrigerate wrapped in foil and grill straight from the fridge, adding a few extra minutes for the heat to penetrate.

    What if I burnt the ribs on the grill?

    Honestly? The burnt edges taste great. Because of the sugar in the rub, the meat chars quickly — and that slightly burnt, caramelised exterior with the homemade BBQ sauce is absolutely delicious. Don’t panic if parts get darker than expected.

    Can I make these for camping?

    These are arguably the perfect camping food. Bake them at home, transport them wrapped in foil. At the campsite, all you need is a grill and 10 minutes. They’re fast, impressive, and make you look like you cooked all day.

    How spicy is the BBQ sauce?

    Mildly spicy. The red chili pepper and tamarind vodka add a background warmth, not heat. If you want more kick, double the chili pepper or add a few drops of hot sauce to the finished sauce. Kids in our house eat this without complaint.

    Can I use spareribs instead of baby back ribs?

    Yes. Spareribs are larger and take longer to bake — allow 3.5 hours instead of 2.5 hours. Everything else in the recipe stays the same. Baby back ribs are leaner and more tender; spareribs have more fat and flavour.

    What’s the best way to reheat leftovers?

    Wrap leftover ribs in foil and reheat in a 300°F oven for 20–25 minutes. Unwrap for the last 5 minutes to re-crisp the exterior. Avoid microwaving — it makes the crust soggy and toughens the meat.

    Sliced BBQ ribs covered in homemade sauce on a white platter

    Easy Fall-Off-The-Bone Ribs with Homemade BBQ Sauce

    Easy and delicious slow-baked ribs in the oven for that juicy tender interior, and grilled over charcoal for that crispy caramalized exterior. Super addicting and adored by many! Print Recipe Pin RecipePrep Time:10 minsCook Time:3 hrsCourse: Main CourseCuisine: AmericanKeyword: BBQ, BBQ Sauce, Grill, Grilled Ribs, oven-baked ribs, Ribs, Ribs RecipeServings: 8 people

    Equipment

    • charcoal grill

    Ingredients

    Ribs Dry Rub

    • 2½ tbsp kosher salt
    • 1 tbsp garlic powder
    • 1 tbsp onion powder
    • 1 tbsp ground cumin
    • 3 tbsp brown sugar
    • 1 tbsp smoked paprika
    • ½ tsp Mexican spice
    • ½ tsp ground black pepper
    • 4 kg baby back pork ribs roughly about 8 racks

    BBQ Sauce

    • 2¼ tbsp vegetable oil
    • ½ white onion finely chopped
    • 1½ cup water
    • ½ cup tomato paste
    • ½ cup white vinegar
    • ⅓ cup brown sugar
    • 2½ tbsp honey
    • 2 tbsp worcestershire sauce
    • 2 tsp salt
    • ¼ tsp black pepper
    • 1¼ tsp liquid smoke flavouring
    • 2 tsp Smirnoff Tamarind Vodka
    • 3 garlic clove grated
    • ¼ tsp smoked paprika
    • 1 tbsp dark molasses
    • ½ tsp red Chili pepper
    • rib juice reserved

    Instructions

    Ribs Marinate

    • Preheat oven to 300°F.
    • Combine salt, garlic powder, onion powder, cumin, brown sugar, smoked paprika, mexican spice, and black pepper in a small bowl.
    • Place each rack of ribs on a double layer of foil; sprinkle rub all over ribs. Wrap racks individually and divide between 2 baking sheets.Bake ribs until very tender but not falling apart, about 2.5 hours for baby backs and 3.5 hours for spareribs.

    Best BBQ Sauce

    • Heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce.
    • Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, tamarind liquor / rum, garlic, smoked paprika, dark molasses, rib juice, and 1/2 tablespoon ground chile pepper. Bring mixture to a boil, then reduce heat. Simmer for 45 minutes, uncovered, or until sauce thickens. Remove from heat, and set sauce aside.
    • Carefully unwrap ribs; pour any juices from foil into a 4-cup heatproof measuring cup; reserve juices. Let ribs cool completely. Cover and chill juices. Rewrap ribs in foil and chill. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. If youre using charcoal, add some wood chips so there's a slight smoke to smoke the ribs to give it more flavour.
    • Add bbq sauce.
    • ***DO AHEAD: Ribs can be baked up to 3 days ahead (the flavor will be more developed, and the cold ribs will hold together better on the grill as they heat through).***

    Grilling

    • Grill ribs, basting with barbecue sauce mixture and turning frequently, until lacquered and charred in places and heated through, 7-10 minutes. Transfer to a cutting board; cut between ribs to separate. Transfer to a platter and serve with additional barbecue sauce.

    Notes

    ***DO AHEAD: Ribs can be baked up to 3 days ahead (the flavour will be more developed, and the cold ribs will hold together better on the grill as they heat through).***

  • How To Make Gourmet Homemade Sausages: Chorizo & Apple Sage

    How To Make Gourmet Homemade Sausages: Chorizo & Apple Sage

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    Once you make sausages from scratch, it’s very hard to go back to the grocery store kind. Not because it’s faster or cheaper — it isn’t — but because the taste of fresh, nitrate-free sausage made with real herbs and your own choice of spices is in a different league entirely. This guide walks you through two gourmet recipes: a vibrant, chilli-red Classic Chorizo and a sweet, aromatic Apple Sage Maple Syrup breakfast sausage. Both are easier than you think.

    homemade sausages

    Why Make Your Own Sausages?

    Commercial sausages contain nitrates — preservatives that help give them their pink colour and extended shelf life. At low levels they’re considered safe, but they’re still there. When you make sausages at home, you control every ingredient: the quality of the pork, the salt type, the herbs. You know exactly what’s inside. The taste reflects that.

    This is also a surprisingly fun family project. Kids love the stuffing process, and the moment the first batch hits a hot cast iron skillet, the smell alone makes everyone appear in the kitchen.

    homemade sausage seasoning

    Ingredients Deep-Dive

    Ingredients

    The Meat Ratio: Pork + Pork Fat

    The standard ratio is 80% lean ground pork to 20% back fat. The fat is not optional — it’s what gives the sausage its juicy, succulent texture and prevents it from drying out during cooking. Ask your butcher to grind both the lean and fat together twice through the machine. Two passes through a fine grinder creates the smooth, emulsified texture that commercial sausages achieve with machinery. If you want to invest in your own machine, a KitchenAid meat grinder attachment is excellent for home use.

    Classic Chorizo: Ancho and Guajillo Chillies

    These two dried Mexican chillies are the soul of the chorizo. Ancho is the dried version of a poblano — it’s fruity, mild, and adds deep colour. Guajillo is slightly more tannic with a berry-like flavour. Neither is hot. Together, they produce the brick-red colour and complex flavour that makes Mexican chorizo unmistakable. Combined with white vinegar (which tenderises the meat and brightens the flavour), Mexican oregano, and a pinch of clove and cinnamon, this is a chorizo that tastes authentic and homemade in the best possible way.

    Apple Sage Maple Syrup: Sweetness with Depth

    This sausage is an homage to the breakfast sausages I grew up eating in Vancouver — sweet, fat-rich, and deeply comforting. Grated apple adds natural sweetness and moisture. Fresh sage provides an herbal backbone. Maple syrup creates the sticky-sweet glaze when the sausages hit a hot pan. A splash of sweet red wine rounds everything out. These are remarkable on their own, but also extraordinary crumbled into pasta or egg dishes.

    The Casing

    Natural hog casings are available at most butchers and specialty meat shops. They give the sausages that classic snap when you bite in, and they hold up beautifully on a cast iron skillet. Submerge them in lukewarm water and rinse the insides by running water through the tubes before use. If you can’t source natural casings locally, sausage stuffers and casing kits are available online.

    Salt Choice Matters

    Skip curing salt (sodium nitrate) — it’s unnecessary for fresh sausages you’ll cook within a few days. Use high-quality sea salt. We use Sal Faro Verde from Colima, Mexico — a western state famous for its natural sea salt. The mineral content affects flavour in a noticeable way. Good sea salt is an investment that pays off in every dish you make.

    gourmet sausage recipes

    Tools You Need

    This recipe is designed to require minimal equipment. All you need:

    • A butcher who will grind your pork and fat (twice)
    • A large funnel (wider mouth is easier)
    • Natural hog casings (from your butcher or online)
    • A toothpick for air bubbles

    That’s it. No sausage stuffer machine required, though you’re welcome to upgrade. The funnel method is slower but completely achievable for home batches. If you cook sausages often, a dedicated vertical sausage stuffer will save you significant time on larger batches.

    unique homemade sausage recipes

    How to Stuff the Sausages

    Tie one end of the casing tightly. Feed the casing onto the funnel accordion-style, leaving about 4 inches hanging off the end. Fill the funnel with meat and use your thumb to push it through. Work slowly — you want firm, evenly filled sausages without air pockets. Poke any air bubbles with a toothpick as they appear.

    Don’t overstuff. Leave room in the casing for expansion during cooking. An overstuffed sausage will split open on the heat. A split sausage still tastes good, but it reveals all the filling and loses its shape. When all the casing is filled, twist into links at 5-inch intervals, alternating the direction of each twist.

    The 12-Hour Fridge Rest

    After stuffing, lay the sausage links uncovered on a rack over a baking sheet and refrigerate for at least 12 hours. This step is essential for two reasons: it lets the meat absorb the seasoning fully, and it dries the outer casing slightly so it doesn’t burst from excess moisture during cooking.

    Serving Suggestions

    The Chorizo is spectacular in scrambled eggs, crumbled over fresh homemade pasta, or simply pan-fried and served with crusty bread. The Apple Sage sausages are outstanding as a breakfast plate alongside eggs and toast, or paired with a bright salad like our Beet and Avocado Sashimi for a brunch board.

    Frequently Asked Questions

    How long do homemade sausages keep?

    Fresh sausage links keep in the refrigerator for up to 2 days after the drying stage. For longer storage, freeze them for up to 3 months. Freeze individually or separated by parchment paper so they don’t stick together. Thaw overnight in the refrigerator before cooking — never on the counter.

    Do I need a sausage machine?

    No. A large funnel and your hands are sufficient for home batches. The process is slower than a dedicated stuffer, but entirely achievable. If you plan to make sausages regularly, a vertical sausage stuffer is a worthwhile upgrade — they fill casings much faster and with more even pressure.

    What if the casing breaks during stuffing?

    It happens to everyone, especially on the first batch. If the casing tears, stop, tie off what you have, and start a new section. A casing tear doesn’t affect the taste — the sausage just won’t hold its shape as neatly. Those broken ones become the cook’s snack.

    Can I skip the casings and make sausage patties instead?

    Absolutely. Shape the seasoned meat into patties and cook directly in a cast iron skillet over medium heat. You lose the snap of the casing but the flavour is identical. This is also a great way to test your seasoning before investing in casing materials.

    Can I freeze the sausage meat before stuffing?

    Yes. Season the meat, mix thoroughly, then freeze in portions before the stuffing step. Thaw overnight in the fridge, then stuff and proceed with the drying step. This is helpful if you want to prep the meat one weekend and stuff the following weekend.

    What’s a good sausage flavour variation to try next?

    Some excellent combinations to experiment with: rosemary with cayenne and sea salt; habanero with garlic and onion powder; blueberry with ginger, nutmeg, and maple syrup; cheddar cheese cubed into the pork with paprika; or a Cajun blend of cumin, cayenne, and paprika. The template is always the same — 1kg pork, 200g fat, 2 tbsp sea salt — and everything else is creative freedom.

    homemade fresh chorizo

    Gourmet Fresh Sausages: Classic Chorizo & Apple Sage

    Learn how to make fresh gourmet Sausages right at home. Two simple recipes, Classic Chorizo and Apple Sage Maple Syrup sausages. You'll fall in love with these two popular choices that is bursting with flavour and colour. Print Recipe Pin RecipePrep Time:30 minsCook Time:12 mins

    Equipment

    • funnel

    Ingredients

    Classic Chorizo

    • 1 kg ground pork grounded twice in the machine of your butcher
    • 200 g pork back fat, grounded
    • 5 tbsp white vinegar
    • 1 ancho chili
    • 2 guajillo chili
    • 1.5 tsp paprika
    • 1 tsp vegetable oil
    • 2 tbsp sea salt
    • ½ tsp ground cumin
    • ¼ tsp ground black pepper
    • 1 tbsp mexican oregano
    • a pinch of clove
    • ¼ tsp cinnamon
    • 1 garlic, grated
    • 6 feet small hog casings

    Apple Sage Maple Syrup Breakfast Sausages

    • 1 kg ground pork grounded twice in the machine of your butcher
    • 200 g ground pork back fat
    • 2 tbsp sea salt
    • 2 tsp ground fresh black peppers
    • 3 tbsp brown sugar
    • 2 small apple, peeled and grated
    • 2 garlic clove, grated
    • 10 fresh sage leaf, chopped
    • ½ cup maple syrup
    • ¼ cup sweet red wine
    • 6 feet small hog casings

    Instructions

    Classic Chorizo

    • Combine all ingredients in a large bowl. Wear gloves in this process and mix, push, knead and squeeze the mixture until well blended.
    • Wrap well and chill overnight or around 8 hours before using.
    • To taste for seasoning, make a small patty of the sausage mixture and cook it in a small skillet over medium-low heat. Taste and adjust the seasoning to your liking. If not shaping the sausages immediately, refrigerate until you’re ready to proceed.
    • To make sausage links, put the casings in a medium bowl and set it in the sink. Rinse the casings under cool running water: Hold one end of each piece of casing open under the tap and flush it out by gently running cool water through it. (Once you fill part of the casing, use your hands to push the water through to other end.) Fill the bowl with fresh, cool water and let the casings soak for 10 minutes.
    • Take out your large funnel. Splash cool water onto the end to moisten it. Open an end of one piece of casing and pull it over the end of the tube. Push the rest of the casing onto the tube accordion-style, leaving 3 or 4 inches hanging off the end.
    • Fill the funnel with the sausage mixture and feed it through with your thumb or fingers just until it reaches the end of the tub. Tie the end of the attached casing into a knot, and slide it up over the tube until the knot hits the tip of the tube.
    • Continue to feed the meat mixture through the tube to fill the casing, pressing your thumb and forefinger against the tip of the tube to control the rate and tightness of the filling. Go slowly, don’t overstuff (but do stuff firmly), and watch for air holes. When there are only 3 to 4 inches of empty casing left, stop the feed, slip the casing off the tube and tie it in a knot about 1/2 inch from the end of the sausage filling—this extra space will fill in as you make links
    • Use a skewer or toothpick to prick any air holes that have formed during stuffing. Repeat with the remaining casings and sausage mixture.
    • To make links, lay one sausage at a time on a clean work surface, with the front end of the sausage (the end where you began filling) in front of you and the rest of the sausage lying to the right. Measure 5 inches from left to right and pinch the casing at that spot between your thumb and forefinger. Twist the unlinked portion away from you at least 4 or 5 turns to bind off the link on the left. Measure another 5 inches and pinch and twist away from you to form another link. Repeat until you reach the end of the casing, always twisting in the same direction. Prick any remaining air holes.
    • Lay the links, uncovered, on a rack set over a rimmed baking sheet. Dry in the refrigerator for 12 hours to allow the flavors to meld and to give the casings a good bite when cooked. Drying will also reduce the amount of moisture in the meat, too much of which can steam and lead to bursting.
    • To cook the sausage links, heat the oil in a large, preferably cast-iron, skillet over medium heat. Cook, turning as needed, until browned and cooked through, about 12 minutes.

    Apple Sage Maple Syrup Sausages

    • In a small bowl, mix the salt, pepper, garlic, and sage. Add the seasonings and the wine to the ground meat and mix briefly but thoroughly with your hands. Don’t overmix, or the fat could begin to melt.
    • To taste for seasoning, make a small patty of the sausage mixture and cook it in a small skillet over medium-low heat. Taste and adjust the seasoning to your liking. If not shaping the sausages immediately, refrigerate until you’re ready to proceed.
    • To make sausage links, put the casings in a medium bowl and set it in the sink. Rinse the casings under cool running water: Hold one end of each piece of casing open under the tap and flush it out by gently running cool water through it. (Once you fill part of the casing, use your hands to push the water through to other end.) Fill the bowl with fresh, cool water and let the casings soak for 10 minutes.
    • Take out your large funnel. Splash cool water onto the end to moisten it. Open an end of one piece of casing and pull it over the end of the tube. Push the rest of the casing onto the tube accordion-style, leaving 3 or 4 inches hanging off the end.
    • Fill the funnel with the sausage mixture and feed it through with your thumb or fingers just until it reaches the end of the tub. Tie the end of the attached casing into a knot, and slide it up over the tube until the knot hits the tip of the tube.
    • Continue to feed the meat mixture through the tube to fill the casing, pressing your thumb and forefinger against the tip of the tube to control the rate and tightness of the filling. Go slowly, don’t overstuff (but do stuff firmly), and watch for air holes. When there are only 3 to 4 inches of empty casing left, stop the feed, slip the casing off the tube and tie it in a knot about 1/2 inch from the end of the sausage filling—this extra space will fill in as you make links
    • Use a skewer or toothpick to prick any air holes that have formed during stuffing. Repeat with the remaining casings and sausage mixture.
    • To make links, lay one sausage at a time on a clean work surface, with the front end of the sausage (the end where you began filling) in front of you and the rest of the sausage lying to the right. Measure 5 inches from left to right and pinch the casing at that spot between your thumb and forefinger. Twist the unlinked portion away from you at least 4 or 5 turns to bind off the link on the left. Measure another 5 inches and pinch and twist away from you to form another link. Repeat until you reach the end of the casing, always twisting in the same direction. Prick any remaining air holes.
    • Lay the links, uncovered, on a rack set over a rimmed baking sheet. Dry in the refrigerator for 12 hours to allow the flavors to meld and to give the casings a good bite when cooked. Drying will also reduce the amount of moisture in the meat, too much of which can steam and lead to bursting.
    • To cook the sausage links, heat the oil in a large, preferably cast-iron, skillet over medium heat. Cook, turning as needed, until browned and cooked through, about 12 minutes.
  • Fresh Beet Pasta & Lemon Garlic Alfredo

    Fresh Beet Pasta & Lemon Garlic Alfredo

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    The first time you serve this pasta, people will think you spent hours in the kitchen. You didn’t. The colour comes from beet juice, the creaminess from a simple lemon garlic alfredo, and the pasta itself takes about 3 minutes in a machine. What you get on the plate looks stunning, tastes extraordinary, and is 100% vegetarian. It’s become one of our family’s most requested meals — including by the kids, who love calling it “pink pasta.”

    beet pasta

    Why You’ll Love This Beet Pasta

    • Stunning colour — The beet turns the pasta a vivid magenta. Once it meets the cream sauce it shifts to a deep rose-pink. It’s genuinely beautiful on a plate.
    • Unbeatable fresh pasta flavour — There is no comparison between homemade fresh pasta and store-bought dried. The texture is silky, the bite is tender, and the beet adds a subtle earthiness that’s unlike anything else.
    • Fun family project — Kids love feeding the pasta machine and watching the pink noodles come out. It turns cooking into a small event.
    • Ready in 3 minutes — With the Philips Pasta Maker, the dough kneading and extrusion is automated. You handle the prep and cooking; the machine does the labour.

    beet pasta with lemon garlic Alfredo

    Ingredients Deep-Dive

    Ingredients

    Beet — The Star Ingredient

    Beets are available year-round in most markets in red, purple, yellow, and white varieties — sometimes even striped. For this pasta, use red or purple for the most dramatic colour.

    The earthy, slightly sweet flavour of beet is the reason this pasta needs a bright sauce. The lemon tang in the alfredo brings out the beet’s natural depth and creates a balance that makes the dish feel complete rather than just colourful.

    Flour — All-Purpose or Bread Flour?

    All-purpose flour is the standard choice for homemade pasta — it produces a soft, pliable dough with good stretch. If you want a chewier pasta with more bite, substitute 50% of the all-purpose with bread flour. Bread flour has higher protein content which creates more gluten structure — the pasta cooks firmer and has more resistance when you bite through it. Both versions are excellent; it’s a texture preference.

    The Pasta Machine

    This recipe is built around the Philips Pasta and Noodle Maker. It kneads the dough, extrudes it through a disk, and produces fresh pasta in under 3 minutes. You can change the disk to produce spaghetti, penne, fettuccine, and other shapes. It’s one of the most-used machines in our kitchen. If you want the upgraded version with a built-in scale and more disk options, the Philips Avance Automatic Pasta Maker Plus is worth the investment if you make pasta regularly.

    Cream Cheese — The Alfredo Secret

    The alfredo sauce uses cream cheese instead of heavy cream. This produces a sauce that’s thicker, tangier, and more stable — it doesn’t break or turn greasy when reheated the way cream-based alfredo does. Philadelphia Cream Cheese is the standard choice; its consistent quality makes the sauce reliable every time. The cream cheese melts into the hot milk and butter without needing to be at room temperature.

    Lemon — Juice and Zest

    Both the juice and the zest go into the sauce. The juice provides the acid that cuts through the fat and makes the cream cheese sauce taste bright rather than heavy. The zest adds fragrance — a floral lemon note that elevates the dish without being harsh. Meyer lemons are slightly sweeter; Eureka lemons are more traditional. Either works. Always strain out seeds when squeezing — biting into a lemon seed is memorably unpleasant.

    Parmesan Cheese

    Use a block of real Parmigiano-Reggiano and grate it yourself. The pre-grated powdered version has added anti-caking agents that prevent it from melting properly — it clumps in the sauce rather than incorporating smoothly. A fresh block has a nutty, crystalline richness that makes the difference between a good alfredo and a great one.

    beet pasta recipe

    Pro Tips

    Pro Tip 1: Blend the Beet, Don’t Juice It

    You have two options for adding beet to the pasta dough: juice the beet (concentrated, vibrant colour) or blend the cooked beet into a smooth puree (retains all the fibre). Juicing produces a slightly more electric colour; blending keeps the whole beet in the pasta without any texture difference in the finished noodles. I prefer blending: you use the whole beet and lose nothing in the process. Blend on high until completely smooth with no chunks before adding to the pasta machine.

    Pro Tip 2: The 216g Liquid Measurement

    The Philips Pasta Maker requires a specific liquid-to-flour ratio for optimal results. For this recipe: place a container on a scale, zero it, add 2 eggs, then fill with beet puree until the total reaches exactly 216g. This precision ensures the dough is the right consistency every time — not too dry to extrude, not too wet to hold its shape.

    Pro Tip 3: Add Protein to Make It Hearty

    This is a naturally vegetarian dish. Grilled chicken, sautéed shrimp, or seared beef strips all work beautifully alongside the pasta and sauce. Make a slightly larger batch of the alfredo sauce if you’re adding protein so you have enough to coat everything generously.

    What to Serve Alongside

    For a complete dinner table, this beet pasta pairs magnificently with our Beet and Avocado Sashimi Appetizer — both dishes feature beet and create a visually stunning spread. A crisp green salad or garlic bread rounds out the meal. For a meat option to accompany, our Best Homemade Fried Chicken provides a satisfying contrast to the pasta’s creaminess.

    beetroot pasta

    Frequently Asked Questions

    Do I need a pasta machine for this recipe?

    The Philips Pasta Maker automates the kneading and extrusion and makes the process fast and consistent. That said, you can make beet pasta by hand: mix the flour and beet-egg liquid into a dough, knead for 8–10 minutes until smooth, rest for 30 minutes, then roll thin with a rolling pin and cut into strips. It takes more time and arm strength, but the result is the same.

    Can I make this pasta without eggs (vegan)?

    Yes. Replace the eggs with additional beet puree. You’ll need to adjust the liquid amount slightly — start with the same 216g total and add a tablespoon more puree if the dough seems too dry. The pasta will be slightly less rich but still colourful and delicious. The alfredo sauce can be made vegan with plant-based cream cheese and milk.

    Can I make the pasta ahead of time?

    Fresh beet pasta is best cooked the day it’s made. If you need to make it ahead, lay the extruded pasta flat (not overlapping) on a floured baking sheet, dust lightly with flour, and refrigerate for up to 24 hours. Alternatively, allow the pasta to dry at room temperature for 2 hours, then store loosely in an airtight container for up to 2 days.

    Why does my beet pasta turn pink instead of deep red?

    This is normal. The alkaline proteins in the egg and the heat from boiling water both affect the beet’s pigment. Once you add the cream sauce, the pasta turns a beautiful rose-pink. If you want a deeper colour, use more beet puree and less egg, or use only the beet without egg (vegan version).

    Can I use beet powder instead of fresh beet?

    Yes. Beet powder is a convenient alternative — add 2–3 tablespoons to the flour before mixing. You’ll still get colour and a mild beet flavour, though it’s slightly less vibrant than fresh beet puree. The nutritional profile is also slightly different since processing removes some of the whole beet’s fibre.

    What pasta shapes work best with this sauce?

    Spaghetti and fettuccine are the most visually striking — the long strands show off the colour best. Penne and rigatoni also work well because the alfredo sauce clings inside the tubes. Avoid very thin pasta shapes like angel hair — the sauce is too thick and they tend to clump.

    Pink beet pasta tossed in lemon garlic Alfredo with a lemon half

    Fresh Beet Pasta and Lemon Garlic Alfredo Sauce

    Delicious homemade beet pasta with a lemon garlic alfredo sauce. It's tangy, garlicky, and oh so creamy! Print Recipe Pin RecipePrep Time:20 mins35 minsCourse: Main CourseCuisine: American, MediterraneanKeyword: alfredo, beet, fresh, fresh pasta, garlic, homemade pasta, lemon, pasta, phillips pasta and noodle machineServings: 6 people

    Equipment

    • high speed blender
    • Philips Pasta and Noodle Maker

    Ingredients

    Beet Pasta

    • 1 medium size beet root
    • 2 eggs
    • 550 g all purpose flour
    • 7 g salt

    Lemon Garlic Alfredo Sauce

    • ½ cup butter
    • 3 garlic clove grated
    • 1½ cup whole milk
    • 1 8oz cream cheese
    • 2 tsp sea salt
    • ½ lemon juice
    • lemon zest
    • ¼ cup parmesan cheese grated
    • black pepper

    Instructions

    Beet Pasta

    • Peel the skin off the beet and cut it in half. fill a small pot with water and put the beets in. cover it with a lid and cook it for 10 minutes. Let it cool, but reserve the water.
    • Place the beet within a high-speed blender with ½ cup of its reserved water. Blend on high until it is a smooth smoothie. set aside.
    • On a measuring scale, put a medium size container, and turn it on. Make sure it says 0g. Add 2 eggs to the container and fill the container up with beet juice until it reaches 216g. Set aside.

    Philips Pasta machine

    • take out the Philips pasta and noodle maker. Make sure you have the spaghetti disk attached to the ends. Open the lid, and put in the flour and salt. Close the lid.
    • Turn the machine on and press ‘Start.’ Slowly pour in the beet and egg liquid.
    • Let the machine knead the dough for 3 minutes. It will beep once it is ready to extrude the pasta.
    • Cut the pasta when it is about 20-25cm long.
    • Lay the fresh pasta on a baking sheet, and don’t overlap the pasta on top with more.

    Cooking the Beet Pasta

    • Using a large pot, fill it ¾ full and add 3 tsp of salt (roughly 4L of water). Wait for it to boil.
    • Once the water is rapidly boiling, slowly add the fresh pasta to the water. Immediately stir it with chopsticks or something soft that won’t break the pasta apart. Cook for 2 minutes.
    • Add the cooked pasta to a bowl of water. Move the noodles in the water around. Rinse and repeat at least once. strain the noodles and place them in a large bowl. Again don’t place more noodles on top of the weight will have the noodles stick together.

    Lemon Garlic Alfredo Sauce

    • In a medium-size pot, turn heat to medium-high and place butter inside until melted. Add the garlic and cook for 2 minutes or until soft. Add the milk and cream cheese. Turn the heat to low. Add sea salt.
    • Add the fresh beet pasta to the sauce and give it a few good stirs. Add the lemon juice and parmesan cheese. Softly toss the noodle until the cheese is melted and the alfredo sauce is well coated with the pasta.
    • Garnish pepper on top. Serve immediately.
  • Super Tasty Mexican Slow Cooker Pulled Pork

    Super Tasty Mexican Slow Cooker Pulled Pork

    This Mexican Slow Cooker Pulled Pork is the definition of a set-it-and-forget-it meal that still manages to blow everyone away. Smoky guajillo and ancho peppers, red wine, apple, and cumin slow-cook together with a pork shoulder for 5 hours until the meat falls apart and drinks up every drop of that incredible sauce. It is one of our most-made dinner recipes — at least twice a month on the rotation.

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    slow cooker pulled pork

    This post is all about slow cooker Mexican pulled pork.

    Ingredients for This Mexican Slow Cooker Pulled Pork Recipe

    Ingredients

    Pork Shoulder

    The cut we are looking for in this recipe is the pork shoulder. The shoulder has enough meat and fat mixed in together — it is not the tough part of the pork and using the slow cook method, the meal always comes out juicy, tender, and incredibly delicious.

    • Why it matters: Fat content in the shoulder bastes the meat from the inside as it slow-cooks, creating that signature pull-apart texture you cannot get from leaner cuts like loin.

    Guajillo Peppers

    The Guajillo dried peppers are not spicy when the seeds are removed. They give the sauce a nice thick texture and a distinct citrus-smoke flavour.

    • Why it matters: Guajillos are the backbone of many Mexican red sauces. Their fruity, slightly tannic flavour is what makes this sauce taste authentically Mexican rather than generic chili pork.

    Ancho Peppers

    Ancho peppers give the sauce its deep red color. They are not spicy and don’t have a sharp taste — they are dried poblanos with a mild, chocolatey undertone.

    • Why it matters: Anchors are responsible for the sauce’s gorgeous color and the earthy depth that rounds out the guajillo’s brightness. Together they are a classic Mexican pairing.

    Cumin

    Always a great partner with pork. Use powder form, not seeds — it marinates into the meat more evenly and the flavour is more evenly distributed throughout the roast.

    • Why it matters: Cumin is the warm spice foundation of the rub. Without it the pork tastes flat. Don’t be shy with it — this recipe leans into the cumin intentionally.

    Red Wine

    A great way to tenderize the pork — it penetrates into the meat and adds a fall-and-winter depth of flavour. A Malbec or any full-bodied red wine works perfectly here.

    • Why it matters: The alcohol in the wine breaks down muscle fibers during the long cook, resulting in a more tender final product. It also adds complexity to the sauce that water or stock alone cannot achieve.

    Apple

    Three apples, peeled and shredded. Adding apples is a great way to include fibre and natural sweetness that offsets the wine’s acidity and tartness.

    • Why it matters: The natural sugars in the apple caramelize during cooking and help balance the smokiness of the peppers. The apple also adds another layer of tenderization — the malic acid breaks down protein similarly to how a citrus marinade works.

    Slow Cooker

    I use an Crock-Pot Slow Cooker or the slow cook setting on my Instant Pot 7-in-1. Both work perfectly. The slow cook method is what makes this recipe so hands-off — 90% of the time you’re just waiting for the cooker to do its magic.

    • Why it matters: Slow cooking at low temperature for a long time breaks down the tough collagen in the pork shoulder into gelatin, which gives the sauce its body and the meat its silky, fall-apart texture.

    How to Serve Pulled Pork

    There are many ways to serve this slow cooker pulled pork:

    • Bread — any bread works. Make a pulled pork burger, a torta, or sliders with small buns.
    • Burrito — wrap in a large flour tortilla.
    • Taco — serve on top of a corn tortilla for a pulled pork taco.
    • Mash potato — serve with mashed potato and veggies, drizzled with the sauce.
    • Poutine — deep fry fries, add pulled pork, black beans, cheese, and sour cream.
    • Appetizer — bake thin baguette slices and serve the pulled pork with pickled onions.

    For more Mexican-inspired recipes, try our Green Pozole (Pozole Verde) or our Easy Mexican Salsa Verde — both pair beautifully with this pulled pork.

    easy slow cooker pulled pork

    Mexican pulled pork being shredded with forks in a dark sauce

    Mexican Slow Cooker Pulled Pork

    Easy tender and delicious pork with a Mexican sauce soaked and slow-cooked in an Instant Pot. I love serving this with tortilla, rice, or over mashed potatoes.
    Print Recipe
    Pin Recipe
    Prep Time:10 minsCook Time:5 hrsServings: 6 people

    Equipment

    • Instant Pot or Slow Cooker

    Ingredients

    Pork Marinate

    • 1 kg pork shoulder whole
    • 3 tsp sea salt
    • 1 tbsp paprika
    • 1 tbsp cumin powder
    • 1 tsp black pepper
    • 3 tbsp canola oil

    Mexican Peppers

    • 2 guajillo peppers
    • 3 ancho peppers

    Liquid

    • 1 cup red wine
    • 3 apples peeled and shredded
    • 1 white onion shredded
    • 1 cup orange juice
    • 2 tbsp vinegar
    • 3 bay leaf
    • salt to taste

    Instructions

    • Rinse and pat dry the pork shoulder with a paper towel.
    • Mix the spices and salt together for the pork marinade. Rub the spice all over the meat. Let it sit for 15–30 minutes.
    • Soak the Mexican peppers in hot boiling water. Place a plate or something heavy on top to keep the peppers fully submerged for 10 minutes.
    • Break the top off the peppers and scrape the inside clean. Add all the peppers to a blender with 1/2 cup of water. Blend until smooth.
    • Heat a pan with oil on medium-high heat. Place the pork shoulder in the pan and brown all sides.
    • Set your slow cooker or Instant Pot to the slow cook setting on high for 5 hours. Place the browned pork shoulder inside and add all the liquids and Mexican pepper puree on top.
    • Close the lid and open the valve (if using Instant Pot).
    • After 5 hours, open the lid and use two forks to shred the meat apart. This allows the sides to soak up all the juices. Add salt to taste.

    Frequently Asked Questions

    Can I make this pulled pork without a slow cooker?

    Yes. You can braise it in a Dutch oven in the oven at 300°F (150°C) for 4–5 hours with the lid on. The result is essentially the same — low heat for a long time is what does the work, regardless of the vessel. A Lodge Dutch Oven works beautifully for this.

    What cut of pork is best for pulled pork?

    Pork shoulder (also called pork butt or Boston butt) is the best cut for pulled pork. It has the right fat-to-meat ratio so the meat stays moist during the long cook. Avoid pork loin — it is too lean and will dry out.

    How spicy is this Mexican pulled pork?

    Not spicy at all, as long as you remove the seeds from the guajillo and ancho peppers before blending. Both peppers are mild when deseeded. The sauce is smoky, earthy, and slightly sweet from the apple and orange juice — not hot.

    Can I use an Instant Pot instead of a Crock-Pot?

    Yes. Use the slow cook function on your Instant Pot, set to high for 5 hours with the lid closed and the valve open. Alternatively, use the pressure cook function for 60–75 minutes on high pressure followed by a natural release — the texture will be slightly different but equally tender.

    How do I store and reheat leftover pulled pork?

    Store pulled pork in an airtight container with its juices in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently in a pan on low heat with a splash of water or orange juice to revive the sauce. Avoid microwaving on high as it can dry the meat out.

    What do I do if the sauce is too thin after cooking?

    Remove the pork from the slow cooker after shredding and pour the remaining liquid into a saucepan. Simmer on medium-high heat for 10–15 minutes until the sauce reduces and thickens. Pour it back over the shredded pork before serving.

  • Homemade Chinese Food Classic: Hainanese Chicken

    Homemade Chinese Food Classic: Hainanese Chicken

    Hainanese Chicken is one of those dishes that sounds deceptively simple — poached chicken, ginger scallion sauce, rice cooked in the broth — but the result is a deeply comforting bowl that makes you understand immediately why it has been a beloved dish across generations of Cantonese and Southeast Asian families. This is authentic homemade Chinese food at its most honest: few ingredients, careful technique, profound flavour.

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    Hainanese chicken on a platter with a spoon drizzling sauce, next to fresh herbs

    Chicken is always served during Chinese New Year because it is the symbol of unity and family. Usually, steamed or poached chicken with head and feet is served during our traditional dinner to further emphasize the concept of union and rebirth. Although Hainanese Chicken is from the Hainan province in China, it is said to have been popularized in Singapore by Hainanese immigrants, and it is still well-loved among Cantonese families everywhere.

    This post is all about a delicious Homemade Chinese Food Classic: Hainanese Chicken.

    Why You’ll Love This Recipe

    • Easy — it is a slow-poached chicken in a stock pot, lightly seasoned. Mostly hands-off once it is in the pot.
    • Poached, not fried — the chicken cooks gently in water.
    • Delicious — ginger and chicken go hand in hand, and it is a soul-soothing taste. Try it once and you will understand the obsession.
    • Authentic Cantonese dish — if you want a popular homemade Cantonese recipe, this is the one. All Cantonese moms know it.

    Hainanese Chicken Rice

    The same broth used to cook the chicken is also used to make the rice. When it finishes cooking, you open the lid to a luscious and glossy pot of rice that is infused with the chicken’s essence. In restaurants, they often add a lot of oil and chicken fat to make it extra tasty. For a less oily version, skim the soup of its fat by removing the skin and defatting the top layer of oil. If flavour is your priority, pour on all that glory and work a little harder the next day.

    easy chinese food recipes

    Cooking Methods

    There are two known ways of making Hainanese Chicken. First, the chicken and rice are steamed together. Second, the chicken is poached in water, and the rice is cooked separately using the chicken broth. We use the second method — a little more work, but the result is better presentation and more control over each component.

    top 12 easy chinese recipes

    Ingredients Deep-Dive

    Ingredients

    Free-Range Chicken

    The most important ingredient. Try to find a fresh, free-range chicken — it has a far better flavour and texture compared to caged varieties.

    • Why it matters: Free-range chickens have more developed muscles from movement, which means more flavour in the meat and a better-tasting broth. The difference is noticeable in a delicate dish like this where the chicken is the only star.

    Ginger

    Ginger goes into the poaching liquid, the scallion sauce, and the rice. Use fresh ginger — not powder.

    • Why it matters: Ginger neutralizes the gamey notes in chicken and infuses every component with a clean, warming flavour. It is the defining aromatic of this dish. A ginger grater makes it easy to get fine, fibrous shreds perfect for the sauce.

    Sesame Oil

    Used in the chicken marinade — just 1 teaspoon brushed over the bird before and after cooking.

    • Why it matters: Sesame oil adds a toasted, nutty aroma that is unmistakably Chinese. Use it as a finishing touch — it is not a cooking oil and should never be added to high heat.

    Chinese Cooking Wine

    Shaoxing rice wine is used in the marinade. Two great options: Qian Hu Chinese Shaohsing Rice Cooking Wine and Premium Shaoxing Rice Cooking Wine.

    • Why it matters: Shaoxing wine removes any residual odour from raw chicken and adds a subtle complexity to the marinade that cannot be replicated with any substitute.

    Whole chicken poaching in a pot of broth with onion pieces

    Pro Tips for Perfect Hainanese Chicken

    Pro Tip 1 — Choice of Chicken and Exfoliation

    Before cooking, exfoliate your chicken with large sea salt or kosher salt — rub it all over the skin for a good 10 minutes, including under the wings and inside the cavity. Initially the skin is wrinkly, but after 10 minutes of salt rubbing it should appear smooth and glowing. Wear gloves to protect your hands.

    Pro Tip 2 — Cooking Temperature

    It is important to bring the water to a full boil before dipping the chicken in. This causes the skin to contract immediately, helping it adhere to the flesh. Once the chicken is in, reduce to a very low simmer — a hard boil will make the skin tough. A low, steady simmer produces juicy, bouncy flesh.

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    Pro Tip 3 — Ice Bath

    The ice bath is essential for bouncy chicken meat. When the hot chicken meets instant cold water, the meat contracts immediately so all the juices stay inside. Do not skip this step. Fill a large bowl with 2L water and 1L of ice, and transfer the chicken immediately when it comes out of the pot.

    Pro Tip 4 — Chopping the Chicken

    In Cantonese whole chicken dishes, we always chop through the bones. Two factors matter: knife sharpness and commitment. Sharpen your knife well and use a heavy butcher’s knife. When you raise the knife, do not hesitate — a clean, decisive hit goes through the bone cleanly. A tentative hit shatters the bone into small pieces. Practice makes perfect.

    top 20 chinese dishes

    If you enjoy this recipe, try our Steam Preserved Vegetables with Pork for another classic Cantonese comfort dish.

    Chopped Hainanese poached chicken on a platter with rice and greens

    Hainanese Chicken with Ginger Scallion

    Authentic warm and cozy Hainanese Chicken recipe with ginger scallion sauce. A great family meal to share. Whether you’re preparing for Chinese New Year or a regular family dinner, this traditional Chinese meal will leave everyone full and happy!
    Print Recipe
    Pin Recipe
    Prep Time:1 hrCook Time:60 minTotal Time:2 hrsServings: 6 people

    Ingredients

    Poached Chicken

    • 1.3 kg free range and hormone free chicken
    • 4 Litre water until water slightly covers the chicken in the pot
    • 1.5 tbsp kosher salt or salt rock
    • 2 scallion
    • 7 slices of ginger
    • 2 garlic clove smashed

    Chicken Marinade

    • 1 tsp sesame oil
    • 1 tsp light soy sauce
    • 1 tsp Chinese rice cooking wine

    Ginger Scallion Sauce

    • 4 tbsp ginger grated
    • 2 scallion washed and chopped
    • ¼ cup canola oil
    • 1 tsp sea salt

    Hainanese Rice

    • 2 tbsp canola oil or 2 tbsp chicken rendered fat
    • 2 cm ginger grated
    • 1 garlic clove grated
    • 1 tsp sea salt
    • 2 cups jasmine rice
    • 2 cups chicken broth from the poaching liquid

    Garnish

    • 1 cucumber sliced thinly

    Instructions

    Cleaning the Chicken

    • Take the whole chicken and give it a good wash. Pat dry with a paper towel.
    • Exfoliation: wearing gloves, take 1 tsp of kosher salt and rub the chicken evenly — including under the wings and inside the cavity. Rub for a good 10 minutes. The skin should go from wrinkly to smooth and glowing.
    • Chicken marinade: combine soy sauce, sesame oil, and Chinese cooking wine. Using a pastry brush, brush the chicken with the marinade and let it sit.

    Cooking the Chicken

    • Bring a large stock pot with 4L of water to a boil. Add scallion, ginger, and garlic. Grabbing the chicken by the neck, dip it into the boiling water and pull it back out. Repeat 4 times. On the 4th time, place the whole chicken (breast submerged first) into the pot with the lid on. Reduce to a very low simmer for 35 minutes. After 35 minutes, turn off the heat and let the chicken rest in the broth for an additional 15 minutes.
    • Fill a large bowl with 2L of water and 1L of ice. Once the chicken is done, immediately transfer it to the ice bath.
    • Leave the chicken in the ice bath until the meat is firm and cool, about 10 minutes. Remove and drain excess liquid.

    Ginger Scallion Sauce

    • In a deep heatproof bowl, place the grated ginger, chopped scallion, and salt. Mix well.
    • In a pan, heat the canola oil until it just starts to smoke. Turn off the heat and carefully pour it over the ginger and scallion. Hold the bowl over a sink as it will splatter. Mix well.

    Hainanese Rice

    • In a pan or pot with a lid, heat up the chicken fat or oil. Add ginger and garlic. Cook, stirring, until fragrant. Stir in the rice and fry gently until glossy. Add chicken stock, place the lid on, and cook on low for 17 minutes. Let rest for 10 minutes before serving.

    Serving

    • Using a sturdy knife, chop the chicken into bite-size pieces, chopping through the bones. Lay all pieces on a large plate.
    • Brush the chicken marinade over the chicken pieces again.
    • Fluff up the rice and serve with thinly sliced cucumbers and the ginger scallion sauce on the side.

    Frequently Asked Questions

    What is Hainanese Chicken?

    Hainanese Chicken is a dish of poached whole chicken served with rice cooked in the poaching broth, ginger scallion sauce, and often cucumber slices. While it originates from the Hainan province in China, it was popularized in Singapore by Hainanese immigrants and is deeply beloved across Cantonese and Southeast Asian communities.

    Why do you dip the chicken in and out of boiling water four times?

    This technique, called “dipping,” causes the skin to contract four times in rapid succession. It seals the skin tightly to the flesh so it does not slip off during the long poach. It also helps the skin develop a beautiful, tight texture. Do not skip this step.

    Can I use chicken pieces instead of a whole chicken?

    You can, but the result will not be the same. A whole chicken produces a richer, more complex broth that makes the rice shine. If you do use pieces, choose bone-in skin-on thighs — they are closest to the whole chicken in terms of flavour output.

    What is the correct temperature to poach the chicken?

    You want a very low simmer — just barely bubbling. In temperature terms, around 160–180°F (71–82°C). A hard boil will make the skin tough and the meat dry. A gentle simmer keeps the flesh juicy and the skin supple.

    What can I substitute for Shaoxing cooking wine?

    Dry sherry is the most common substitute and works well. Mirin can also work but it is sweeter, so use half the amount. If you cannot find any of these, simply omit the cooking wine from the marinade — the dish will still be delicious.

    How do I store and reheat Hainanese Chicken?

    Store the chicken and rice separately in the refrigerator. Keep the remaining broth and use it to reheat the rice by adding a splash when reheating in a pan. The chicken is best eaten cold or at room temperature the next day — many Cantonese prefer it this way. Reheat gently to avoid toughening the skin.

  • Easy Homemade Soy Milk – Fresh And Creamy

    Easy Homemade Soy Milk – Fresh And Creamy

    There is nothing quite like a warm cup of fresh homemade soy milk. The creamy, slightly sweet flavor is worlds apart from anything in a carton at the grocery store — and once you know how easy it is to make at home, you will never go back. This easy homemade soy milk recipe uses just three ingredients and two tools you likely already own.

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    easy homemade soy milk - fresh and creamy

    Why Make Homemade Soy Milk?

    Soybean milk — called dou jiang (豆浆) in Chinese — is a staple beverage across Asia. Unlike dairy milk, which is less commonly consumed in many Asian cultures, soy milk has been part of daily life for centuries. My mom used to say the ingredients are simple but the effort is too much. Now, with two trustworthy kitchen tools, you can have fresh creamy soy milk ready in under an hour. You also control the sugar content entirely — no additives, no preservatives. For more fresh drinks and bowls, try the Mango and Coconut Smoothie Bowl or the Celery Juice.

    Ingredients Deep-Dive

    Dried Soy Beans

    • Why it matters: The quality of your soy beans determines the taste of your milk. Use non-GMO, organic soy beans for the cleanest flavor. I recommend Non-GMO Organic Soybeans — the difference in taste compared to conventional is noticeable.

    Filtered Water

    • Why it matters: Soy milk is mostly water, so water quality matters. Use filtered water rather than tap water to avoid any chlorine or mineral taste competing with the delicate soy flavor.

    Sweetener (Sugar or Dried Dates)

    • Why it matters: Unsweetened soy milk has a subtle beany taste. A small amount of sweetener — cane sugar or 4 to 5 soaked dried dates — rounds it out perfectly. Dates add natural sweetness plus fiber and minerals. Vanilla extract is an optional bonus.

    how to make soy milk at home

    Equipment You Need

    Instant Pot

    An Instant Pot cooks the soaked soy beans perfectly in about 10 minutes at high pressure, with none of the boil-over risk of stovetop cooking. It is one of the most versatile tools in a busy kitchen: soups, beans, rice, easy cleanup, and programmable timers. A recommended model is the Instant Pot Duo 7-in-1.

    High-Speed Blender

    Do not go cheap here. A powerful blender is what gives the soy milk its creamy, smooth texture. The Vitamix high-speed blender is the gold standard — it also handles smoothies, sauces, flours, and more. This will be one of your most-used appliances.

    Nut Milk Bag

    To separate the smooth milk from the soybean pulp (okara), you need a fine-mesh straining bag. The Pro Quality Nut Milk Bag is reusable, easy to squeeze, and cleans up quickly. Squeeze every last drop for maximum yield.

    can i make soy milk at home

    Don’t Have an Instant Pot?

    No problem. Blend the soaked soy beans with filtered water on high for 1 minute, then pour into a large pot and bring to a boil. Keep a very close eye on it — soy milk boils over fast and cleaning up the stove is not fun. Simmer on low for 10 minutes, then strain through a nut milk bag or cheesecloth. The process is slightly longer than the Instant Pot method but produces equally delicious results.

    Soy Milk is Wonderfully Versatile

    Fresh homemade soy milk is just the beginning. From here you can make your own tofu, creamy ramen broth, or traditional tofu fa (豆腐花) — a silky tofu custard drizzled with sweet ginger syrup. Every batch opens a new door in plant-based cooking.

    easy way to make soya milk

    Frequently Asked Questions

    Do I need to soak the soy beans overnight?

    Overnight soaking is ideal — the beans become fully hydrated, which means faster cooking and a creamier milk. However, if you are in a rush, you can skip the soak and pressure cook the dry beans for 37 minutes instead of 10. Both methods work; overnight soaking just saves time overall.

    Why does my soy milk taste beany?

    A strong beany taste usually means the soy beans were not cooked long enough, or the water was not changed after soaking. Rinse the soaked beans thoroughly until the water runs clear. Cooking thoroughly (full 10-minute pressure cycle) neutralizes the compounds that cause a raw, beany flavor.

    How long does homemade soy milk last?

    Store it in a sealed glass jar in the refrigerator for up to 4 to 5 days. It may separate slightly — just give it a good shake before drinking. Do not freeze it, as freezing changes the texture.

    What do I do with the leftover okara?

    Okara, the soybean pulp left after straining, is too good to throw away. Add it to oatmeal, pancake batter, veggie burgers, or stir-fries for extra fiber and protein. It has a mild flavor that absorbs whatever spices or sauces you cook it with.

    Can I use a soy milk maker machine instead?

    Yes, there are dedicated soy milk maker machines that automate the full process. They are convenient but add another single-use appliance to your counter. The Instant Pot plus blender method gives you more flexibility across recipes and is likely already in your kitchen.

    How is homemade soy milk different from store-bought?

    Homemade soy milk has exactly what you put in it: soy beans, filtered water, and sugar or dates if you want them. A lot of store-bought soy milks add oils, thickeners or added sugar, so check the label on yours if you’re comparing.

    Homemade Fresh Creamy Soy Milk

    Easy recipe to make fresh homemade creamy soy milk at home. Recipe instructions includes using both Instant Pot or just a high speed blender. Homemade soy milk is fresher than store bought, and best part you get to decide how much sugar goes in, or none at all.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Calories: 130
    Ingredients Method

    Ingredients
      

    • 2 cups dried soy beans
    • 11 cups filtered water
    • sugar to taste
    • 4-5 dried dates optional
    • 1 TSP vanilla optional

    Method
     

    1. Rinse soy beans and discard the water. In a large bowl, add the soy bean and fill it up with water that is 2 inches above the beans. Soak over night.
    2. Rinse the beans a few times until the water is clear and not with a yellow tint in the water. If some of the skin of the shell sheds, discard them.
    3. Add the soaked beans with the 11 cups of water. Blend on high for 30 seconds. You will need to alternate a couple times to blend everything together.
    Instant Pot Guidelines
    1. Press the "sauce" function and wait for the liquid to warm up. Once it starts to simmer, start to stir and skim off the foam at the top. Keep stirring until it starts to boil. Turn off the "saute" function and give it a good stir and making sure there's nothing stuck at the bottom of the pot.
    2. Close the lid and switch the steam release valve to sealing. Press "pressure cooker" and switch the mode to high pressure. Set time to 10 minutes and when it is done, allow it to be natural release. Once the valve unlock itself carefully unlock the lid.
      Close the lid and turn the steam release valve to sealing. Press "pressure cooker" and make sure it's on high pressure. Set the timer to 10 minutes and then natural release, which may take 15 minutes or a bit longer. The valve will collapse on its own. Carefully unlock the lid
    3. ***If you get a burn alert it is because the soy bean residue is stuck at the bottom of the pot. Release the lid and give the mixture a good stir. Make sure you're releasing the residue at the bottom of the pot. Close the lid and continue with the pressure cooker***
    Using a pot guidelines
    1. Add the mixture to a pot big enough where there's still room at the top and not filled all the way to the top. Find a non stick large pot as well for the soy bean residue (okra) will stick to the bottom once the fire is on.
    2. Heat the pot with the soy milk on medium high. When you see the milk is close to a boil, DO NOT WALK AWAY. It will boil over very quickly and cleaning up soy milk residue from the stove top is not a fun task.
    3. When you you notice the milk is simmering, foam is still to form at the top. Skim the foam out.
    4. When the milk is starting to rise and foam more, turn the heat to low and give it a good stir to slow down the foam from rising too quick. Stir to release some residue from the bottom of the pot. Simmer on low for 10 minutes. You can simmer longer if you want a thicker consistency.
    5. Prepare a large jug and place the strainer or cheesecloth, or a milk bag. Be careful the steam does not burn you. Let the strainer hang and let the okra cool as it slowly drains the last drop of liquid. When it is warm enough for the hands to touch the okara, squeeze the rest of the soymilk out from the soybean pulps inside the cheesecloth or strainer.
    Dried Date as Sweetener
    1. Soak 4-5 dried dates in hot water for 30 minutes. Once it is soft enough for hands to handle, tear the seed inside and discard it.
    2. In a high speed blender, add the dates and 3 cups of soy milk to the blender. Blend on high for 30 seconds.
    3. In the jug of where the rest of the soy milk is, put a strainer at the top and strain the date mixture in. Give the jug a good stir. Optional: add vanilla extract for more flavour.
    Sugar as Sweetner
    1. Once the liquid is strained from the pulp and it is still hot/warm, add the sugar to the mixture. Give it a good stir until the crystals are dissolved. Optional: add vanilla extract for more flavour.
  • Refreshing Homemade Pico de Gallo – Original Mexican Recipe

    Refreshing Homemade Pico de Gallo – Original Mexican Recipe

    Fresh, bright, and ready in 15 minutes — this refreshing homemade pico de gallo is the original Mexican recipe that belongs on every table. With just five simple ingredients and zero cooking required, it is the kind of salsa that makes everything taste better: tacos, grilled meat, eggs, crackers, and anything in between.

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    homemade pico de gallo

    What Makes This Pico de Gallo Authentic

    Homemade pico de gallo is one of the most fundamental salsas in Mexican cuisine. The ingredients are straightforward: ripe roma tomatoes, red onion, cilantro, serrano pepper, lime juice, and sea salt. If you had to pick only three essential ingredients it would be tomato, lime, and onion — these three form the backbone of every authentic version. No cooking, no blending, no shortcuts. Just fresh produce chopped and tossed. Serve it alongside the Nopales Green Tortillas or the Salsa Macha from Veracruz for a full Mexican spread.

    Ingredients Deep-Dive

    Roma Tomatoes

    • Why it matters: Roma tomatoes are the ideal choice because they have thick flesh, low moisture, and fewer seeds than other varieties. This means your pico de gallo stays firm rather than turning watery. Always choose tomatoes that are deep red, firm to the touch, and plump — avoid anything soft or bruised.

    Red Onion

    • Why it matters: Red onion provides a sharp, slightly sweet bite that white or yellow onion does not. It also adds a beautiful purple-pink pop of color. Chop it finely so it distributes evenly through the salsa without overpowering any single bite.

    Cilantro

    • Why it matters: Cilantro is the aromatic backbone of pico de gallo. Use both the leaves and the stems — the stems carry just as much (if not more) flavor as the leaves. Choose bushy, bright green cilantro with thin stems for the freshest taste. Not a fan? Simply omit it — the salsa still works.

    Serrano Pepper

    • Why it matters: Serrano brings clean, grassy heat that is sharper than a jalapeno. Removing the seeds tones down the intensity significantly. If you prefer milder heat, swap it for a jalapeno. If you want more heat, add a second serrano or leave some seeds in.

    Lime Juice and Sea Salt

    • Why it matters: Lime juice is non-negotiable — it brightens all the flavors and acts as a natural preservative. Sea salt makes a noticeable difference over table salt: it has a rounder, cleaner flavor and a light crunch. Always use freshly squeezed lime and a quality sea salt. A lime juicer makes quick work of extracting every drop.

    homemade pico de gallo easy

    Pro Tips for the Best Pico de Gallo

    Pro Tip 1: Everything Must Be Fresh

    Because there is no cooking to mask flavors, freshness is everything here. Pick the best produce available. Touch the tomatoes — they should feel firm and plump with a deep red color. Onion, serrano, and lime should all be firm with no bruising. Cilantro should smell strongly aromatic with a full, bushy appearance.

    Pro Tip 2: Remove the Seeds from the Tomato

    Tomato seeds carry a slight bitterness and add extra liquid. Scoop them out with a spoon, then pat the flesh dry with a paper towel before chopping. This keeps the pico de gallo from becoming watery and keeps every bite clean and firm.

    3 ingredients pico de gallo
    homemade pico de gallo with canned tomatoes

    Pro Tip 3: Use Sea Salt

    Not all salt tastes the same. Table salt is sharp and overly salty. Sea salt has a natural mineral depth and a clean, balanced flavor that makes the salsa taste fresher. It also has a subtle crunch when you bite into it. If you need a reliable sea salt, a fine ground sea salt is easy to control in recipes like this.

    Pro Tip 4: Serve Cold

    Chill the finished pico de gallo in the fridge for at least 15 minutes before serving. Cold temperatures lock in the freshness and make all the flavors more vibrant. Before bringing it to the table, give it one more toss so the lime juice redistributes through the entire salsa.

    Pro Tip 5: Use Both the Stem and Leaves of Cilantro

    The stem of cilantro has concentrated flavor — arguably more than the leaves. Do not discard it. Chop the entire stem and leaf together. This is how it is done in traditional Mexican kitchens, and it makes a difference.

    Pro Tip 6: Serve in a Molcajete

    A molcajete — a Mexican mortar and pestle carved from volcanic stone — makes the most stunning serving vessel for pico de gallo. You do not need it to make the recipe, but serving it in one is the authentic touch that elevates the whole table. You can find the exact one I use on Amazon: Granite Molcajete Grinder 6-Inch. A food processor can chop the ingredients quickly if you are making a large batch, though the texture will be slightly more uniform than hand-chopped.

    homemade pico de gallo without cilantro
    homemade pico de gallo sauce

    What’s in Homemade Pico de Gallo?

    All raw vegetables, no oil: tomatoes, red onion, serrano, cilantro, lime juice and salt. It works for vegans and vegetarians.

    Frequently Asked Questions

    How long does homemade pico de gallo last?

    Stored in a sealed container in the refrigerator, pico de gallo lasts 3 to 4 days. After the first day, it will release more liquid as the salt draws moisture from the tomatoes. Simply drain the excess liquid before serving. The flavor actually deepens slightly on day two.

    Can I make pico de gallo ahead of time?

    Yes, with one adjustment: wait to add the lime juice and salt until 30 minutes before serving. You can chop and mix all the vegetables in advance and refrigerate them, then dress with lime and salt right before serving to keep the texture firm and fresh.

    Can I use canned tomatoes for pico de gallo?

    Yes, though fresh is always preferred. If using canned, choose whole peeled tomatoes, scoop out the seeds, and pat the flesh completely dry before chopping. Canned tomatoes have more moisture, so squeezing them well prevents a watery result.

    What do I eat pico de gallo with?

    Pico de gallo is endlessly versatile. Classic uses: tortilla chips, tacos, burritos, grilled fish or chicken, scrambled eggs, and quesadillas. It also works beautifully spooned over avocado toast, mixed into rice, or served alongside black beans.

    How do I make pico de gallo less spicy?

    Use one jalapeno instead of serrano — jalapenos are noticeably milder. Remove all seeds and white membrane from whichever pepper you use, as that is where most of the heat lives. You can also reduce the amount of pepper by half or leave it out entirely for a completely mild version.

    What is the difference between pico de gallo and salsa?

    Pico de gallo (also called salsa fresca) is chunky and raw — all the ingredients are diced by hand and mixed without cooking or blending. Traditional salsa is often cooked or blended and has a smoother, more liquid consistency. Both are delicious, but pico de gallo is crunchier and fresher in flavor.

    Fresh pico de gallo in a stone molcajete next to warm tortillas

    Homemade Pico de Gallo

    Fresh uncooked salsa with just a few ingredients. With only tomato, onion, cilantro, lime, and salt it is a simple dish that is perfect side to almost everything.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Total Time 15 minutes
    Servings: 4 people
    Course: Condiment
    Cuisine: Mexican
    Calories: 30
    Ingredients Method Notes

    Ingredients
      

    • 5 ripe roma tomato
    • ¼ red onion
    • 1 serrano pepper deseeded and chopped
    • 3 cilantro stem with leafs
    • 2 lime juiced
    • 1 tsp sea salt

    Method
     

    1. Wash the tomato with mild soup and rinse. Also give the onion, Serrano pepper, and cilantro a good rinse under running tap water. Dry with towel or paper towel.
    2. Cut the tomato and serrano pepper in half and take out the seed.
    3. Chop the tomato and Serrano pepper into ¼" pieces
    4. Finely chop cilantro and red onion.
    5. In a mixing bowl, put everything together: tomato, onion, Serrano pepper, cilantro, lime and sea salt together. Toss to make sure everything is well coated with lime juice. Serve immediately.

    Notes

    • If you’re not ready to serve right away, chop everything in a bowl and place it in the fridge. When you’re ready to serve, just add the lime juice and salt.
    • Serrano pepper too spicy? You can always replace it with jalapeño peppers to reduce the heat level.
  • 3 Minutes Easy Ramen Noodles Made At Home

    3 Minutes Easy Ramen Noodles Made At Home

    If you crave restaurant-quality ramen but dread the hour-long boil, you are about to have your world rocked. These homemade ramen noodles come together in 3 minutes flat using the Philips Pasta and Noodle Maker — springy, chewy, and completely preservative-free. Pair them with a rich broth and you have a bowl that puts the instant stuff to shame.

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    easy ramen noodles

    Why Make Homemade Ramen Noodles

    • No preservatives — store-bought dried noodles sit on a shelf for months. Fresh noodles go straight from machine to bowl.
    • Unbeatable chew — the bread flour protein gives you that springy bite no dried packet can replicate.
    • Freezer-friendly — shape into nests, freeze, bag, and pull out on demand.
    • Endlessly customizable — swap water for carrot, spinach, or beet juice and get naturally coloured noodles.

    Ingredients Deep-Dive

    All-Purpose Flour + Bread Flour

    • Why this combo: All-purpose gives structure while bread flour — high in gluten protein — delivers the signature chewy ramen bite. Do not swap the type; you can try different brands, but keep the ratio.

    For an even chewier result, replace the bread flour with Anthony’s Vital Wheat Gluten.

    Baking Soda (in the cooking water)

    • Why it matters: Adding baking soda to the boiling water raises the pH, giving the noodles their characteristic springiness and glossy sheen — the same reaction used in traditional alkaline noodle-making.

    Water Weight vs. Volume

    • Why you must weigh: Flour absorbs water differently depending on humidity and brand. A kitchen scale eliminates guesswork and gives you consistent noodles every single time. For the Philips machine, the newer model weighs automatically; older models need an external scale.

    A reliable option: AmazonBasics Digital Kitchen Scale.

    Equipment

    The real hero here is the Philips Pasta and Noodle Maker. It mixes, kneads, and extrudes in one sealed unit. Set the spaghetti disc and press start — the machine does everything in 3 minutes.

    Some Examples of Easy Ramen Noodles I’ve Made

    ramen noodles recipe
    homemade ramen noodles recipe
    how to make easy ramen noodles
    so yummy easy ramen noodles

    Pro Tips for Perfect Ramen Noodles

    Pro Tip 1 — The Type of Flour Matters

    Do not substitute the flour type for something else. You can try different brands of bread flour, but the protein level must stay high. That protein is what creates the gluten network responsible for the chew.

    Pro Tip 2 — Weigh Every Ingredient

    This is critical. Volume measurements for flour are notoriously inconsistent. A food scale is not optional for this recipe — it is what separates great noodles from dense, unpleasant ones.

    How to Serve Your Homemade Ramen Noodles

    Once you have the noodles ready, the natural next step is building a bowl. The best pairing is this 7-ingredient homemade ramen broth — a creamy, blended chicken and pork base you can pull together in two hours. For a lighter option, try them in Chinese fish noodle soup.

    Frequently Asked Questions

    Do I need a pasta machine to make ramen noodles at home?

    For this 3-minute method, yes — the Philips Pasta and Noodle Maker is integral. Without it, you would need to hand-knead a stiff dough for 15–20 minutes and roll it manually. The machine takes all of that effort out of the equation.

    Can I make ramen noodles without bread flour?

    You can, but the texture will be noticeably less chewy. If you want to increase elasticity without bread flour, add a small amount of vital wheat gluten to all-purpose flour. The goal is high protein content in the dough.

    Why add baking soda to the cooking water?

    Baking soda raises the water’s pH to alkaline, which causes the noodle proteins to firm up differently than in plain water. The result is the springy, slightly yellow noodle you know from ramen shops.

    Can I freeze homemade ramen noodles?

    Yes — freeze them uncooked. Shape the raw noodles into individual-serving nests, freeze on a tray until solid, then transfer to a zip-lock bag. Cook directly from frozen; add 30–60 seconds to the cook time.

    How long do fresh ramen noodles last in the fridge?

    Fresh uncooked noodles will keep for 2–3 days in the refrigerator in an airtight container. Dust lightly with flour to prevent sticking. For longer storage, freeze them.

    What dishes can I use these ramen noodles in besides ramen soup?

    These noodles work well in stir-fries, cold noodle salads, and brothy soups of all kinds. Their firm bite holds up well to high heat in a wok.

    easy ramen noodle made with Phillips pasta and noodle machine

    Easy Ramen Noodle Recipe

    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 5 minutes
    Total Time 10 minutes
    Servings: 6 people
    Cuisine: Japanese
    Calories: 195
    Ingredients Equipment Method Notes

    Ingredients
      

    • 200 g all purpose flour
    • 350 g bread flour
    • 4 g salt
    • 216 g water
    • 4 g baking soda for cooking the pasta

    Equipment

    • food scale
    • Phillips Pasta and Noodle Maker

    Method
     

    1. Plug in the Philips Pasta and Noodle Machine. Place the spaghetti disk into the machine. Have a baking tray ready to lay the pasta on top.
    2. Weight all the ingredients precisely and in the hopper, add the flours first and the salt. Close the lid. Start the machine and set the timer to 3 minutes.
    3. While the machine is running, add the water at the top of the lid where there are holes. Slowly pour the liquid in and let the machine knead the dough for three minutes.
    4. Meanwhile, bring a large pot of water to boil. add 1 tsp of salt in the water.
    5. When 3 minutes are up, the machine will start to extrude the pasta out. Cut the noodle at your desire length. Let it rest on the baking tray.
    6. Cook the noodles for 2 minutes and watch the water. It can over boil when there's starch in the water.
    7. Meanwhile, fill up a large bowl with cold tap water.
    8. Place the hot noodles in the bowl of cold water, and use chopsticks to swirl the noodle around to cool it.
    9. Immediately strain the water, and repeat the rinse. Place the noodle on another baking tray. Try not to add or put too much pressure on top of the noodle or it will stick together.

    Notes

    • If you want to freeze the noodles – place UNCOOKED noodles in the freezer. I recommend to swirl it into a small circular shape in the desire proportion. After it completely freezes, I place the circular portion into a zip lock bag and seal it until I need to use it.

    More Noodle Recipes You Will Love

  • 7 Simple Ingredients To Make The Most Flavourful Homemade Ramen

    7 Simple Ingredients To Make The Most Flavourful Homemade Ramen

    Most homemade ramen recipes demand a full day of simmering. This one breaks all the rules: just 7 ingredients, two hours on the stove, and a blender trick that gives you the same creamy, silky broth a ramen shop achieves in 16. Once you taste it, you will never reach for an instant packet again.

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    homemade ramen

    The Secret to Quick Homemade Ramen

    Traditionally, ramen broth takes hours — sometimes days — of slow simmering. The shortcut here is a rapid two-hour hard boil followed by blending a portion of the cooked meat directly into the strained broth. This forces the collagen and fat from the bones into the soup in a fraction of the time, giving you that thick, creamy texture without waiting overnight.

    Ingredients Deep-Dive

    Whole Chicken + Pork Leg

    • Why both meats: Chicken provides a cleaner, lighter broth base while pork adds depth and richness. Using both creates a more layered flavour than either alone. A rotisserie chicken can replace the raw chicken for an even more intense flavour.

    Onion, Garlic, and Ginger

    • Why this aromatic trio: These three form the flavour backbone of most East Asian broths. Onion adds sweetness, garlic adds pungency, and ginger cuts through the richness of the pork fat. Do not char them here — you want a clean, clear-coloured broth.

    Kombu (Dried Kelp)

    • Why kombu: Kombu is loaded with glutamates — the natural compound responsible for umami. Adding it to the broth gives you a rounded, deeply savoury taste without MSG or artificial flavour powders. It is a cornerstone of Japanese and Korean cooking for good reason.

    Sake

    • Why sake matters: Sake adds a subtle sweetness and a layer of complexity that lifts the chicken and pork flavours. It also helps neutralise any remaining gamey odour from the meat. If sake is unavailable, a dry white wine works as a substitute.

    A good option to order online: Gekkeikan Sake.

    The Blending Technique

    • Why blend the meat into the broth: This is the single most important technique in this recipe. Blending 300g of cooked chicken and pork back into the strained soup emulsifies the proteins and fat directly into the liquid, creating the creamy, milky consistency of a tonkotsu-style broth — no 16-hour boil required.

    easy homemade ramen

    Pro Tips for the Best Homemade Ramen

    Pro Tip 1 — Clean the Pot and the Meat

    After the first 10-minute boil, pour out the grey scum-filled water, rinse the pot, and scrub the meat clean under running water. This step removes the residue that clouds and bitters the broth. Do not skip it — the colour and clarity of your final soup depends on it.

    homemade ramen seasoning

    Pro Tip 2 — Boil Hard, Not Low and Slow

    Set the stove to medium-high heat and keep the lid on for the full two hours. A hard boil — not a gentle simmer — is what forces the flavour out of the bones and creates the creamy emulsification in the broth. Do not keep opening the lid; trust the process.

    Pro Tip 3 — Blend the Soup and Meat Together

    After straining, blend 300g of the cooked chicken and pork back into a portion of the hot broth using a high-speed blender. Strain again through a fine mesh. This is the technique that produces the silk-white, creamy broth in the photos below.

    homemade ramen broth
    homemade ramen broth blended

    Noodle Options

    Fresh homemade noodles are ideal — try the 3-minute homemade ramen noodles recipe made with the Philips Pasta Maker. For a quicker option, Hime Japanese Dried Ramen Noodles are a reliable store-bought choice.

    Why make ramen at home?

    Because you control the salt and fat. Here, the kombu and sake provide natural umami depth, and you decide exactly how much salt goes in. You can also skim the fat layer off the top if you prefer a lighter bowl.

    Frequently Asked Questions

    Can I make this ramen broth in an Instant Pot?

    Yes. Use the pressure cooker function on high for 45–60 minutes instead of the stovetop two-hour boil. The result is a slightly different but still very good broth. You will still want to do the blending step afterward to get the creamy texture.

    What can I use instead of sake?

    Dry white wine or dry sherry are the closest substitutes. Both add a similar depth and acidity. If you prefer non-alcoholic, a splash of rice vinegar diluted with water will add brightness, though without the same flavour complexity.

    Can I make this broth ahead of time?

    Absolutely. The broth keeps well in the fridge for up to 5 days and freezes beautifully for up to 3 months. Make a large batch on the weekend and pull portions throughout the week.

    What is kombu and where do I buy it?

    Kombu is dried sea kelp used as a flavour base in East Asian cooking. You can find it at Asian grocery stores or order it online. It looks like dark, thick dried seaweed sheets. A small amount goes a long way.

    Can I make this a spicy homemade ramen?

    Yes — the recipe as written is a clean, mild base. Add a tablespoon of chili oil, gochujang paste, or homemade spicy hot sauce directly into the bowl before pouring the broth for a vibrant red kick.

    What toppings go well with homemade ramen?

    The classics: soft-boiled egg, green onions, sliced mushrooms, bamboo shoots, nori, and the reserved shredded chicken and pork from the broth. Drizzle a teaspoon of the reserved chicken fat on top for restaurant-level richness.

    homemade ramen

    7 simple ingredients to make the most flavourful homemade ramen

    With just 7 ingredients you can make the most flavourful homemade ramen right at home.
    Print Recipe Pin Recipe
    Prep Time 30 minutes
    Cook Time 2 hours
    Soak 1 hour
    Total Time 3 hours 30 minutes
    Servings: 6 people
    Course: Soup
    Cuisine: Japanese
    Calories: 420
    Ingredients Equipment Method

    Ingredients
      

    • 1 whole chicken 1.5 pounds
    • ½ kg pork leg chopped
    • 1½ oz ginger sliced
    • 2 bulbs garlic smashed
    • 1 large white onion halved
    • 1½ oz kombu
    • 1 cup sake
    • 5½ Litre cold water
    • 2 tbsp chicken powder optional
    • 300g chicken and pork meat from broth shredded
    • ½ cup non sweet soy milk optional
    • salt to taste
    Noodles
    • 1 portion fresh / frozen / dried noodles
    Garnish
    • 2 green onion sliced
    • 1 soft boiled egg
    • 1 portion veggies
    • 1 portion chicken and/or pork shredded meat
    • 1 garlic clove minced

    Equipment

    • strainer
    • high speed blender

    Method
     

    1. In a large bowl, put the pork leg in cold water with some salt. Let it sit for 1 hour. Also wash the chicken in cold water, and chop the chicken into smaller pieces: separate the legs, wings, and breasts.
    2. Fill a stock pot with water (doesn't matter how much as long as it covers the chicken and pork legs) and bring it to boil. Add the meat and let it boil for 10 minutes in high heat. Scum will rise to the top, but don't worry about it as long as it doesn't boil over.
    3. Carefully take the stock pot with the meat and pour it in a clean sink. With the tap running, clean the chicken and pork until there's no scum stuck on the meat. Also wash the stock pot as well with no scum to the side.
    4. Refill the stock pot with 5.5 Litres of water, and add the cleaned meat back in. Wait for the water to boil and watch to see if any scum rises to the top. If it does, clear it out with a strainer. Once the water has no more scum or you see it is clear, add in the rest of the ingredients: ginger, garlic, onion, and kombu. Now close the lid and DO NOT open it until one hour pass.
    5. After one hour, take a potato masher and mash the stock up to break the bone and meat. This is how we can extract more flavour from the meat. Close the lid and let it boil for the last one hour.
    6. Turn the heat off and take the lid off to cool. Meanwhile set up a pot and strainer in the sink. Carefully strain the soup. Put the pot of soup back on the stove and stir in the sake. Give it a taste and add the amount of salt suited to your taste.
      OPTIONAL: Add in the chicken stock if you desire.
    7. In a blender, add the strained broth to the blender with the 300g of chicken and pork. Blend until silky smooth. strain again to get the creamy thick soup.
    8. In another pot, cook the noodles to the package instructions.
    9. Once the noodles are finished cooking, add the cooked noodles into a bowl.
    10. First add in the hot broth into the bowl.
      OPTIONAL: add ¼-½ cup of non sweeten soy milk.
    11. Garnish the soup with veggies, boiled eggs, green onion, and finely minced garlic. Serve immediately.

    More Soup and Noodle Recipes