Hmong and asian recipes

PostHeaderIcon Chicken Katsu

Chicken Katsu

Chicken Katsu

 

 

Chicken Katsu is a popular Japanese dish that Americans have come to enjoy. I would order chicken katsu whenever I eat at L&L Hawaiian Bbq. This is my adaptation of chicken Katsu which is equally as tasty. SKWD9N877ABQ

Preparation: 5 minutes plus overnight marinate. Cooking: 20 minutes

Read the full recipe »

PostHeaderIcon 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

Read the full recipe »

PostHeaderIcon 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

Read the full recipe »

PostHeaderIcon 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). The oil and vinegar in this recipe it meant to help reduce chilli peppers’ heat.

Read the full recipe »

PostHeaderIcon 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. It’s so simple yet so tasty. And it only gets better when you make the dipping sauce for it!

Read the full recipe »

PostHeaderIcon Hmong Sausage Fresh Lettuce Wrap

Hmong Sausage Fresh Lettuce Wrap

Hmong Sausage Fresh Lettuce Wrap

 

I once had this amazingly tasty sausage lettuce wrap at Champa Garden in Oakland. You can purchase lao sausage or hmong sausage at any southeast asian or hmong local stores in the frozen aisle. You can also purchase Vietnamese dipping sauce which is usually sold in a clear container in the vegetable chill aisle. If not, you can also make hmong sausage from scratch by doing a quick search on our website. Dipping sauce recipe below.

Preparation: 15 min Cooking: 15 min

Read the full recipe »

Hmong food friends