Main dish recipes

PostHeaderIcon Paprika Pork and Shrimp Kabobs

Paprika Pork and Shrimp Kabobs

Paprika Pork and Shrimp Kabobs

 

This summer I found myself on the grill a lot. When the heat is unbearable i would rush into grilling food. At one point, i quickly rubbed different seasonings to marinate the shrimp and meat and I actually ended up creating some pretty tasty kabobs. I guess you could say it was on accident :) I am sure you will like these seasoned kabobs just as much as my family did during the bbq.
Preparation: 10 minutes. Marinate: 1 hour. Cooking: 10 minutes

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PostHeaderIcon Korean Barbecue Spare ribs

Barbecue

Korean Barbecue ribs

 

 

Who doesn’t like Korean Barbecue? Every time I visit the asian ghetto (asian food plaza) in Berkeley, I would always get the Korean Barbecue spare ribs. Now I can make it at home, and so can you!

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PostHeaderIcon Lemongrass Marinated Pork

Lemongrass Marinated Pork

Lemongrass Marinated Pork

 

My brother in law makes this amazing lemongrass marinated pork ribs. My recipe is almost as good as his and I want to share it with you! Make sure to serve it with steamed white rice and pepper sauce. Your family will surely be grubbing on these!
Preparation: 10 minutes. Cooking: 15-20 minutes
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PostHeaderIcon Chinese steamed Buns – Galapao, Salapao

Galapao

Galapao

 

CHinese steamed buns somehow made its way into southeast asian cooking. The Thai people call it Salapao and some Hmong people call it Galapao. My mom used to make steam buns all the time growing up. So now every time I make galapao, everyone always snatch two or three buns so they do run out quickly. make sure you snatch yours first before calling your family out to eat! Sidenote: you can use prepared flour mix in substitute if you do not want to make it from scratch.

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PostHeaderIcon Delicious Hmong Sausage – Hnyuv Ntxwm Hmoob

Hmong sausage

Hmong sausage

 

Every once in awhile my mom would buy fifteen to twenty pounds of meat just so we can make hmong sausages, pack them individually in Ziploc bags and then store them in the freezer. This supply would probably last us a month or two as we would only take one sausage rolled link out to oven for dinner. Hmong sausage I believe was inspired by Lao sausage, but of course they both taste different from one another. The distinct difference I believe is that Lao people use coriander and shallots and a few other seasonings while Hmong people uses different seasonings and usually add a bit more vegetable ingredients. Different Hmong families make it differently, but here is one of my family’s versions of Hmong sausage.

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PostHeaderIcon Chicken Curry Fried Rice – Mov Kib xyaw nrog Nqaij Qaib

Mov Kib sawv nrog Nqaij Qaib (Chicken Curry Fried Rice)
Mov Kib sawv nrog Nqaij Qaib (Chicken Curry Fried Rice)

 

If you love fried rice and you also love curry like I do then this is the perfect recipe for you. This special recipe of mine is a fusion of both thus the name Chicken curry fried rice. It’s s aromatic, so delightful and rich in flavors it will surely put you in the good mood. *Make sure to make the 3 cups of rice and then turn off the plug to let the rice cool down at least a hour before starting this recipe.

Preparation: 10 minutes Cooking: 10 minutes

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Hmong food friends