Preparation: 40 min to soak noodles. Cooking: 10 minutes
Pad Thai is a wonderful explosion of surprising flavors of shallots, peanuts and tamarind. The key to making pad thai is knowing how long to soak your noodles as it varies from different brands to different sized noodles. This recipe is based on cooking pad thai with thin noodles. Make sure to cook it on high heat and mix thoroughly continuously to prevent noodles from sticking to one another.
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
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!
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
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.
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. Different Hmong families make it differently, but here is one of my family’s versions of Hmong sausage.
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
Lao Crispy Fried Rice (Nam Kao) is crunchy, sweet, salty and sour. Traditionally, you wrap this fried rice in lettuce, vietnamese coriander, cilantro and mint transforming it to a salad dish, but I prefer just eating the fried rice by itself. I actually learned how to make this from my sister who learned it from her mother in law who is Lao. Hmong people would enjoy this dish because of the sour pork sausage. Try it because you won’t regret making this dish
Steamed Rice Rolls is an addicting Vietnamese dish that the Hmong people often enjoy cooking and eating with their own dipping sauce. Though it does take practice to cook this dish to its perfection, it’s too delicious to not make time to try this recipe every once in awhile!
Hmong Broiled Chicken is my favorite thing to eat with the family. It’s healthy, simple, and oh so delicious! The Hmong people use freshly killed chickens which could be purchased at the asian or Hmong stores. Freshly killed chickens are more chewy than say a Foster’s chicken but they are a lot more healthy and tasty.