Caramelized red braised pork – Nqaij Qab Zib

Caramelized red braised pork - Nqaij Qab Zib
Caramelized red braised pork - Nqaij Qab Zib

This sweet red braised pork I believe is originally a Chinese dish that made its way into southeast asian cooking. It is a very delicious dish that even some people cannot understand why it is not served at Chinese restaurants. There are many variations of cooking red cooked pork. The recipe I provide below is how the Hmong people have adapted this dish into making their own as they use a few different ingredients. You can expect to see this dish served at Hmong rituals and gatherings.

Preparation: Overnight Marinate. Cooking: 2 hours Slow cooking

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Cellophane Noodles with Bamboo Stir Fry – Peev Choj

Peev choj - Cellophane noodle
Peev choj - Cellophane noodle

 

 

This Hmong stir fry cellophane noodles though may look peculiar to some, is no doubt delicious and can quite honestly be addictive. This stir fry noodle is often served at hmong feasts and other gatherings of friends and family. The best part about this dish is that it’s quite simple and quick to make.

Preparation: 15 minutes Cooking: 15 minutes

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Hmong pepper dipping sauce – Kua Txob Ntsw Nqaij

Hmong pepper dipping sauce - kua txob ntsw nqaij
Hmong pepper dipping sauce – kua txob ntsw nqaij

 

 

 

This Hmong pepper dipping sauce is perfect for serving with any grilled, bbq and ovened meat. Its also perfect for eggrolls, steamed rice rolls and cabbage rolls (these recipes can be found on this website).

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Word from The Cook

The Hmong people cook based on their taste palette so translating/transcribing such home cooking style to the American way of cooking with measuring equipment does take a lot of time and effort to do. With that said, I won’t always have time to update with new recipes but please leave any feedback and suggestions on the recipes that you do see here and I do hope you stay tune for future recipes.

I encourage viewers/readers to share their memories of Hmong Food on this website. Nowadays, the new generation isn’t learning traditional hmong food, but they do bring back wonderful memories of the cookings of the older women in our community.

 

***All recipes and pictures are copyrighted

Thoughts for start

My goals with this website is to simply share many of the treasured Asian recipes that my family and I enjoy eating! But more importantly my main goal is to document and also promote the awareness of Hmong food. Lastly, I hope to find inspiration to expand Hmong cooking to a new level. I do plan to make video cooking directions, a list of 30-minute asian meals and in the far future a Hmong Traveling cook book that shares recipes from Hmong cooks all over the world. This website is just a starting point for me. Help me out by giving me feedback on the recipes that you do try from this website!

 

I encourage viewers/readers to share their memories of Hmong Food on this website. Nowadays, the new generation isn’t learning traditional hmong food, but they do bring back wonderful memories of the cookings of the older women in our community.

 

Shrimp Springrolls

shrimp springrols
Shrimp Springrols

 

There was a point in my life where I was seriously making spring rolls every other day. Spring Rolls is a Vietnamese appetizer that became an instant hit for the Hmong American community. It’s fairly healthy because  in each roll it’s packed with fresh vegetables and lettuce! However it all depends on  the individual, on what they like to put into the spring roll. In my family, we like a lot less noodles, a lot more Hmong cucumbers, lettuce and fresh mint. Although this recipe calls for shrimp, we also enjoy using ground beef, and imitation crab in ours. It’s so simple yet so tasty. And it only gets better when you make the dipping sauce for it!

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