PebHmong Discussion Forum
Life & Living => Food Forum => Topic started by: go-go on February 15, 2011, 01:33:24 PM
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(http://i694.photobucket.com/albums/vv304/a20p100/food/mattnkayleenbirthday002.jpg)
shrimp laab
(http://i694.photobucket.com/albums/vv304/a20p100/food/thanksgiving123.jpg)
khao piak
(http://i694.photobucket.com/albums/vv304/a20p100/food/makingkhaopiak004.jpg)
hmong salad
(http://i694.photobucket.com/albums/vv304/a20p100/food/IMG_5562.jpg)
chicken chow mein
(http://i694.photobucket.com/albums/vv304/a20p100/food/IMG_5565.jpg)
hmong chicken
(http://i694.photobucket.com/albums/vv304/a20p100/food/IMG_5568.jpg)
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red chicken curry
(http://i694.photobucket.com/albums/vv304/a20p100/food/IMG_5569.jpg)
yellow curry with eggplants
(http://i694.photobucket.com/albums/vv304/a20p100/food/jaidasrandommovies015.jpg)
stuffed chicken wings
(http://i694.photobucket.com/albums/vv304/a20p100/food/thanksgiving002.jpg)
the thanksgiving bird
(http://i694.photobucket.com/albums/vv304/a20p100/food/thanksgiving003.jpg)
green beans & mushroom casserole
(http://i694.photobucket.com/albums/vv304/a20p100/food/thanksgiving006.jpg)
eggplant, tomatoes, & bacon salad
(http://i694.photobucket.com/albums/vv304/a20p100/food/eggplants.jpg)
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cabbage rolls
(http://i694.photobucket.com/albums/vv304/a20p100/food/thanksgiving119.jpg)
slow cooked sweet pork
(http://i694.photobucket.com/albums/vv304/a20p100/food/thanksgiving121.jpg)
seafood gumbo
(http://i694.photobucket.com/albums/vv304/a20p100/food/thanksgiving154.jpg)
beef laab
(http://i694.photobucket.com/albums/vv304/a20p100/food/thanksgiving125.jpg)
simple shrimp stirfry
(http://i694.photobucket.com/albums/vv304/a20p100/food/shrimpdish.jpg)
tom yum gai with shrimp
(http://i694.photobucket.com/albums/vv304/a20p100/food/soup.jpg)
spicy beef salad
(http://i694.photobucket.com/albums/vv304/a20p100/food/spicybeefsalad.jpg)
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yellow curry with chicken and thai eggplant
(http://i694.photobucket.com/albums/vv304/a20p100/food/jaidasrandommovies014.jpg)
dungeness crab
(http://i694.photobucket.com/albums/vv304/a20p100/food/mattnkayleenbirthday001.jpg)
another spicy beef salad variation
(http://i694.photobucket.com/albums/vv304/a20p100/food/jkaward029.jpg)
spicy pork salad - similar to naam khao - this is the only dish that I didn't make...since the one that I did was already eaten up! so I'm using someone else's pic.
(http://i694.photobucket.com/albums/vv304/a20p100/food/shedmakeup038.jpg)
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Mmmm... LOVE hmong style chicken... hehehehe
me too...it's such a simple and rustic dish that we can all relate to! :)
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Looks so yummy. How do you make the dressing for the Hmong salad?
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Looks so yummy. How do you make the dressing for the Hmong salad?
I'm sorry, I don't have any set recipe for you. I use the yolk from the boiled eggs, mix with some light mayo and italian vinaigrette (my mom use thousand's island dressing and that's good too). The quantity of the dressing depends largely on the quantity of your salad, you'll want to scale to your salad platter. I made this for a family party, so everything was in large measurements.
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food looks so good!! O0
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looks yummy!!! u need to provide so recipes!
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Your picture quality isn't up to par like Focha's! LOL JK
Thanks for sharing! I've seen these pics before but they still delish!
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No, they're not like focha's pictures. Heck some of them, I wasn't even behind the camera because I was too busy cooking it. ;D but yes, most of theses pictures have been shown on in this food forum before.......I just like to look at food pictures to get me inspired! :2funny:
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does anyone know of a great steak recipe!! like the first pic above?
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wow!! hmmmm....ntxim qab tshaj li os... O0
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Delicious! I love it.
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does anyone know of a great steak recipe!! like the first pic above?
Sorry no recipe for you. Google to see how others might marinate it. This was done at a family party, so it was a "snacK" while we cook the rest of the food. I don't know if the above steak tasted it all that good since i didn't seasoned it with anything except for regular ol' salt, black pepper and some paprika. I might have threw some green onions and such on top, but if I did, they all burnt up. The pepper dish next to the steak made it taste better! :)
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yummmmmmmmm I love naam khao!!!!!!!! share the recipe please?
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Your chow mein looks so yummy! Share recipe?
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Looks good.
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yummmmmmmmm I love naam khao!!!!!!!! share the recipe please?
here is a thread already have recipes and other user's notes on it: http://www.pebhmong.com/forum/index.php/topic,184192.0.html
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Your chow mein looks so yummy! Share recipe?
well, it's pretty simple, and no two chow mein dishes are ever the same (at least, not when I make it becuase I use whatever stuff I can find) but I'll try to make a list below
chow mein noodles (see my notes below)
your choice of protein (chicken thighs in that pic)
your choice of vegetables (pick something that your family likes to eat)
minced garlic
soy sauce or oyster sauce (I mainly use oyster sauce)
water
salt, black pepper
vegetable oil
I use a wok on a propane burner to cook so keep that in mind when reading the directions below. If you’re cooking on a stovetop, then of course, you wouldn'’t have to work as fast because the heat is not as intense as a propane burner.
Basically, you just stir fry. Heat up some vegetable oil until it’s hot and smokey. Add minced garlic. Add your protein. Add in salt, black pepper and whatever spices you have. Stir quickly around the wok a few times. Add in vegetables. Add in a half cup of water, depending on how much vegetables you have. You would stir until almost all of the water have evaporated, and this should take a few minutes. You just want to quickly blanch the vegetables until they get soft so don’t add in too much water if you don’t have a lot of vegetables. On a wok, you would typically have a very intense high heat that the water quickly evaporates away. Add your soy sauce or oyster sauce. Stir quickly. Add in the noodles. Stir. And turn off the burner.
Note: I’ve used many kinds of noodles before…spaghetti, ramen, shanghai, Kung Fu, Ichiban, whatever you like. Even pancrit. If you use ramen, kung fu or Ichiban noodles, you can save the liquid and add that to the stir-fry, thus, you won’t need to use any soy sauce or oyster sauce. I do this all the time and it’s so kid-friendly not to mention easy.
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Looks good.
Thank you.
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well, it's pretty simple, and no two chow mein dishes are ever the same (at least, not when I make it becuase I use whatever stuff I can find) but I'll try to make a list below
chow mein noodles (see my notes below)
your choice of protein (chicken thighs in that pic)
your choice of vegetables (pick something that your family likes to eat)
minced garlic
soy sauce or oyster sauce (I mainly use oyster sauce)
water
salt, black pepper
vegetable oil
I use a wok on a propane burner to cook so keep that in mind when reading the directions below. If you’re cooking on a stovetop, then of course, you wouldn'’t have to work as fast because the heat is not as intense as a propane burner.
Basically, you just stir fry. Heat up some vegetable oil until it’s hot and smokey. Add minced garlic. Add your protein. Add in salt, black pepper and whatever spices you have. Stir quickly around the wok a few times. Add in vegetables. Add in a half cup of water, depending on how much vegetables you have. You would stir until almost all of the water have evaporated, and this should take a few minutes. You just want to quickly blanch the vegetables until they get soft so don’t add in too much water if you don’t have a lot of vegetables. On a wok, you would typically have a very intense high heat that the water quickly evaporates away. Add your soy sauce or oyster sauce. Stir quickly. Add in the noodles. Stir. And turn off the burner.
Note: I’ve used many kinds of noodles before…spaghetti, ramen, shanghai, Kung Fu, Ichiban, whatever you like. Even pancrit. If you use ramen, kung fu or Ichiban noodles, you can save the liquid and add that to the stir-fry, thus, you won’t need to use any soy sauce or oyster sauce. I do this all the time and it’s so kid-friendly not to mention easy.
Sounds so easy but whenever I make it the noodles never turn out right. Will give it a try this weekend.
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all r so finger licking good!!
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does anyone know of a great steak recipe!! like the first pic above?
Hi Linda,
sorry i did not see this question earlier.
please read along with me here, as I try to describe to you what a good steak is.
beef steaks are my best eats! right up there with good hamburgers and pho!
a good steak can be a very touchy subject and if you ask 5 different people, u will get 5 diff answers...same with if u ask 20 people, u will get 20 diff answers also.
ok...first off...u have to pick a part of the cow that you like most...most people like the rib eye, as it has some fat, giving the meat that fatty taste. some people will argue that the best beef comes from the tenderloin area...some will say the best is the sirloin...some just like the hard and tough brisket.
beef cuts on a cow:
the Chuck is near the shoulders
the brisket cut is in the front, upper front leg, thighs
shanks are the meat around the leg bones
the Rib cut, is top middle of the cows back
the sirloins are more back, but still the top of the cows back
the round cuts, are near the tail
and the flank cuts are the belly
I like the rib and sirloins.
a good piece of steak should be sweet. what is a good recipe?? honestly! simple. salt! and maybe pepper. THATS IT! you should not need to add anything else. yes, really!. the taste of a good beef steak comes from the taste of the beef itself. its sweet and moist, and still has the beef taste.
steak sauce like A-1 is a no-no :nono: .... u will take away the sweetness of the beef if u add steak sauce....
why is there even steak sauce?? franchise food restaurants uses steak sauce to disguise the fact that they are serving 'mature' beef. mature meaning, the cow is old and is near its end of time. usually old cows are cheaper and the meat is tougher and harder and it is not as sweet in flavor.
the reason why people eat beef rare or medium rare? simply put, to keep the flavor inside the meat. if a steak is well done, it becomes hard and the beef flavor is lost, the juices has been cooked away or gone. if you cook beef steak rare or medium rare, the juices are still flowing and it will recirculate back into the meat. that is why chefs let steak rest for 5 to 10 mins after cooking it, to allow juice flow. why do some people eat well done steak?? i dont know...kinda defeats the purpose, if u ask me!...but one exception, i can understand those who have health issues, that may chose a well done steak...
a popular steak method, is aging...yes, some chefs will age their beef. in a well designed aging room, with good air flow and free of bacteria, they hang the steaks and let it age. some chefs let their steaks age for days, some for weeks...some even for months....thes e steaks are truly delicious! aging of steaks breaks down the tissues and some of the weight is lost during this process, in return the flavor intensifies.
there are two main methods, dry aging and wet/vacuum aging...but thats a different thread....
japan has some of the best beef cows in the world. its is called Kobe Beef. the cattle (cow) is treated like a lady going in for a makeover at a beauty salon. the cows get a smooth petting and rub down daily. like us getting an expensive massage. their hair is combed and styled. the cows eat the finest quality feed.
america has their angus beef, which is nothing in comparison to japans kobe beef.
so here is the universal recipe, that even professional chefs use:
1 piece of beef steak, any size
add salt
add black pepper (optional)
just! on one side, a squeeze of lemon or lime, if no lemon or lime use vinegar (optional)
flavor the meat, let it sit and marinate for at least 15mins. cook the meat at least 5 mins on each side, this depends on how big and heavy your piece is. and how rare you want your meat. cook longer for well done.
and there u have it!....basically u just need salt. the real flavor is the beef itself....
shhhh! dont let the secret out! ;)
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Sounds so easy but whenever I make it the noodles never turn out right. Will give it a try this weekend.
Are the noodles coming out too soggy for you? First, you should cook the noodles where they are just starting to soften, but still feels a little undercooked -- reason is that the noodles will cook some more when you add it to the stir fry, so at that time, your pan (or wok) will be very hot and will cook it just enough to be al dente, as they say. Then strain it really good before you cook -- unless you're already prepared and you're going to start the stir fry process immediately. If you use spaghetti noodles, then you might want to rinse a little bit so that the noodles won't stick while it sits. When you're ready to stir fry, just sprinkle a little bit of water, or use the water that the spaghetti was cooked in, and toss it around to loosen them up. If you're using ramen noodles, then strain it and save the juice to add in later when you're cooking. I usually add about a half of cup and then eyeball it from there to see if I need more. If you're using regular chow mein noodles, then you should not have any problem either. Follow the same steps for the spaghetti noodles. If you're cooking on a stovetop, then just add little bit of water (or juice) at a time and stir to loosen up the noodles. Don't pour a whole cup in because the heat will not be high enough to evaporate it quickly, thus you're just gonna end up with soggy noodles. Also, cook your protein first, then the vegetables and add in the sauce first before you add in the noodles. You want to add in the noodles at the very last minute, so basically, you're just going to toss it with the stir fry. Because I use a wok, I have ample space to toss and stir. I’m not sure what kind of pan you use, but for me, this is the easiest step and the quickest. Ever since I got my woks and propane burner (and stand) I hardly ever stir fry in the kitchen anymore.
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all r so finger licking good!!
Thanks
Toxicum, that was a very good lesson in steaks, but you forgot one important step: once the steak has been cooked, let it sit -- undisturbed -- for at least 5 minutes so that the meat can reabsorb its juices back in.
Also for you folks who are interested in what you're actually buying at the supermarkets: http://www.primesteakhouses.com/how-usda-grades-beef.html
As for me, I can't afford kobe beef......so I'll go with angus. ;D
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Haven't added to this thread in a long time because our camera kept on breaking (on our 4th camera now)... so I was finally able to take a picture of my dinner from last night.
steamed trout with ginger, green onions and light soy sauce
(http://i694.photobucket.com/albums/vv304/a20p100/trout.jpg)
recipe:
(sorry, I don’t have exact measurements…I only eyeballed the ingredients to make sure the whole fish is lightly covered)
whole fish (I cooked 2 trouts)
salt
cornstarch
vegetable/olive oil
lime juice
ginger, small julienned
green onions
1. Clean fish, gutted, and scored (as you can see, I forgot to scored mine! LOL)
2. Rub fish with lime juice
3. Rub fish with cornstarch (use a light touch)
4. Rub with vegetable/olive oil
5. Rub with salt (do this with a light touch too)
6. Stuff the fish with ginger (I use roughly about a cup)
7. Sprinkle ginger and green onions lightly over the top of the fish
8. Steam for 15 minutes (I steamed 2 of them for 15 minutes)
Sauce:
All of these are rough estimate (use more or less for the number of fish you have )
1 cup Light soy sauce (I recommend Pearl River Bridge Brand, Light Soy Sauce)
¼ teaspoon Cornstarch mixed with hot water
½ cup Hot water
1. Heat up the soy sauce in a small pot, bring to a boil
2. Add the cornstarch mix, whisk well, let it come up to a boil
3. Add about ½ cup of water, let it come to a boil again and then lower heat to simmer while you take out the fish from the steamer
Finish the plate with the steamed fish, garnish with more fresh ginger and green onions (the more the better!), and pour the sauce all over the fish. You can add in fried shallots too, but I only used the bottled ones, not freshly prepared ones.
I eat mine with chili pepper on the side.
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here is a thread already have recipes and other user's notes on it: http://www.pebhmong.com/forum/index.php/topic,184192.0.html
PS: I made this about a month ago, and I've no idea how it tasted because I don't eat the pork thingy, so I did not tried it. Even made the crispy rice patties...man, that took some time!! Everyone said it was good, but I don't know for sure ---they could just be buttering me up! :D
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Made the last of the trout last night... thai style in the essence of "Steamed fish with plum sauce", but minus the plums and a few of the other ingredients. Here are the youtube videos that I watched and then modified to what I can do in my own kitchen. :D
http://www.youtube.com/watch?v=hfdllJk1D3M
http://www.youtube.com/watch?v=iZmvDmaJwbU&feature=related
Here is my dinner
(http://i694.photobucket.com/albums/vv304/a20p100/fishthaistyle001.jpg)
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hahhaa
I want to get married into your family!
I love eating.
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I haven't been updating my thread lately... and haven't been taking pictures either. By the time I remember, we're almost done eating...
Some weird combination dishes for you to look at. This ba-no kapoon soup is my new favorite. I've been sick and I wanted some soup, but didn't want to eat Campbell's soup from a can, plus I didn't feel like slaving all day for real kapoon or pho. So I remember someone posted up some soup that looked like kapoon but wasn't, I forgot what it was called. So working from memory, and a really vague idea of what I wanted, somehow, I created this ba-no mild flavor soup with ground chicken or beef and since all I had was kapoon noodles, I used that. It was actually quite tasty with a little help with fish sauce and some chili garlic sauce. The last bowl was without chili garlic, but I did add some pho paste. LOL Weird, but tasted alright and it hit the spot, so that's all I cared about.
some kind of off-the-wall ba-no chicken kapoon soup with chili garlic sauce
(http://i694.photobucket.com/albums/vv304/a20p100/food/noodles.jpg)
spaghetti noodles with sweet Italian sausages and vegetables
(http://i694.photobucket.com/albums/vv304/a20p100/food/miscfeb2012131.jpg)
simple zaub dlawb and country pork ribs
(http://i694.photobucket.com/albums/vv304/a20p100/food/miscfeb2012132.jpg)
beef smoked sausages with vegetables
(http://i694.photobucket.com/albums/vv304/a20p100/food/miscfeb20120371.jpg)
ntsig taum mog with mild Italian sausages
(http://i694.photobucket.com/albums/vv304/a20p100/food/food002.jpg)
another version of my off-the-wall ba-no kapoon soup with beef
(http://i694.photobucket.com/albums/vv304/a20p100/food/food005.jpg)
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O0 O0 O0 O0
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You're a great cook! Making me so hungry right now. :o
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Dang, this all looks delicious! Too bad I don't eat like this regularly anymore! .
Trying out the stuffed drums
(https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-snc7/428766_139591956162650_100003355391096_151063_1787495749_n.jpg)
But I'm trying to stick to this for every dinner meal.
(https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/426300_143229259132253_100003355391096_162938_231271078_n.jpg)
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Stuffed chicken legs? What do you do with the meat that you take out?
yubnag, I can't do salad for dinner. Instead, I have chicken salad for lunch almost everyday for the past 2 years. It can get boring at times, but I'm getting used to it. I don't have big lunches anymore and it leaves me room to eat other dishes for dinner.
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wow........... ...muaj ntau yam zaub mov ntxim qab ua luaj li............ kuv pom cov duab xwb twb ua rau kuv tshaib tshaib plab lawm
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I regret not having a wife that knows how to cook... :-[
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hunnydew, recipe and directions please? O0
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Stuffed chicken legs? What do you do with the meat that you take out?
yubnag, I can't do salad for dinner. Instead, I have chicken salad for lunch almost everyday for the past 2 years. It can get boring at times, but I'm getting used to it. I don't have big lunches anymore and it leaves me room to eat other dishes for dinner.
The meat that you strip from the bone is ground to make the stuffing. ;D
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hunnydew, recipe and directions please? O0
Here is the lasagna recipe!
http://www.kevinandamanda.com/recipes/dinner/mini-lasagna-cups.html
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HunnayDew - Thanks for sharing your great eats! O0
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yum
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I didn't get it from that blog, but I made my stuffing a little different from that and use mozzarella cheese instead, but yum ricotta cheese sounds good too.
Please do share your recipe too!!
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What a great thread to go back to and get ideas for a cookout! :D
I'll have to start posting again!
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Thajyeeb, you are a good cook... looks delicious!
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That's what I did too.. when I'm craving for pho but don't have the regular noodle. I used kapoon noodle as a substitue. I also like to stir fry my spaghetti with chicken, garlic, celery, tomatoe, and basil.
yes I do the whole spaghetti thing & trying them with asian dishes because my kids don't like those kapoon noodles very much.
Thajyeeb, you are a good cook... looks delicious!
Thank you.
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A few weeks ago I finally realize who you are Thajyeeb. lol
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A few weeks ago I finally realize who you are Thajyeeb. lol
funny!
because you scrolled back to previous threads?? that's what LL said too when she went through the Fashion thread...
I just go tired of my old nick so I asked Toumeng to change it.
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funny!
because you scrolled back to previous threads?? that's what LL said too when she went through the Fashion thread...
I just go tired of my old nick so I asked Toumeng to change it.
Yea I actually did. I was browsing the sticky makeup thread for some of my photo's and noticed your name changed.
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My guy can make tum yum!
(https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/400175_105685319553314_100003355391096_29713_825708924_n.jpg)
Whatever-is-in-the-fridge Noodle
(https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash3/523859_154203148034864_100003355391096_194256_1830763151_n.jpg)
Part of my diet
(https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/295028_180366348751877_100003355391096_256520_1193314937_n.jpg)
Pre-wedding food, it was a feast for the night my brother took home his wife.
(https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash3/577388_181641975290981_100003355391096_260116_7873342_n.jpg)
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Ohh darn u!! I'm on a pepper diet and that pepper looks absolutely DELISIOSO!!!!! *must not think about pepper, must not think about peppers*
We do the whatever-is-in-the-fridge noodle too... :2funny: I think those are the best dishes!
Thanks for sharing your food...
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Why are u on a pepper diet?
Yep, towards the end of the week... it's leftover clean up and whatever-is-in-the-fridge noodle stir fry. lol
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Ohh darn u!! I'm on a pepper diet and that pepper looks absolutely DELISIOSO!!!!! *must not think about pepper, must not think about peppers*
We do the whatever-is-in-the-fridge noodle too... :2funny: I think those are the best dishes!
Thanks for sharing your food...
Why are you on a pepper diet?
Yeah, stir-frying whatever you have in the fridge isn't bad. :2funny:
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tijlaug, I love korean noodles! And your steaks are so mouth watering!
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Oh look at that. someone stickied this thread...
I'm on a pepper diet because my stomach cannot take anymore of it. I guess old age is catching up to me. Everytime I eat pepper, I do not just dip for a taste of it, I get globs of it, by the spoonful, by the plateful. (Just thinking about it is making my mouth water....) So, hubby has banned me from pepper and I'm trying to listen to him because it's so painful when I don't. I know it's only for the good of it, but oh man oh man, How I Miss U, hot chili pepper with cilantro and onions and nampa and lime juice and that delicious hot spicy kick at the back of the mouth... :-\
HPA, I love the look at those deviled eggs! what's in the sauce?
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Dig in :D
(http://i181.photobucket.com/albums/x113/Mengiskhan/Food/1f87e705.jpg)
that looks delish!!
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Can you ladies go back and EDIT your posts to include the recipes? Thanks! Even a guestimated recipe would be helpful.
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I've never been a fan of sushi, but everyone in my family is...so I've decided to look into it and tackle it for their sake. And mine, since I'm pretty curious by this time, after having tried it a few times. I looked in how to make sushi rice (thanks to various food blogs and youtube clips). It dawned on me that I didn't have Japanese short grain rice, so I used regular Jasmine long grain rice instead. After having rolled some sushi rolls, I can understand why the short grain rice is the better choice. If you've cooked with short grain rice and long grain rice, then you'll know the difference and for sushi rolls, it's definitely the short grain rice. The longer rice cooks up firm with each grain well individually separated, so it's not as sticky as the shorter grain rice, which cooks up plump and sticky so it's easier to clump them in the roll. The next time you eat a sushi roll, take a good look at the rice upclose while you are holding it in your hand. (I did. I always examined the food that I'm going to eat. lol) Notice how the rice is perfectly shaped, not squashed or smashed? With the long grain rice, because it's not as sticky as the short grain rice, I had to smash them together for them to stick together, so most of the rice was flatten. Plus, because they don't stick, they kept falling apart in my hands, and in the roll as you eat. Also, I didn't have "sushi vinegar", so I decided to go to the grocery store (Winco's) to see if any of the popular Asian brands carried them and wouldn't ya know it - KiKKoman had a vinegar that can be used for "sushi, rice and salads", so I bought a bottle. The smell of the strong acidic vinegar is very foul when you first add it to the rice, and your nose will crinkled up in distaste as you're mixing it, but don't worry, the strong acidic vinegar smell well phase off and you won't even notice it in the rice when it's rolled up with the other ingredients.
This was my first attempt at making sushi and this (below) was my 4th roll. Not bad, if I should say so myself. Not bad at all. ;D
We ate them the minute I had them sliced so this is what I managed to saved for the picture.
(http://i694.photobucket.com/albums/vv304/a20p100/sushi.jpg)
Like I've mentioned, I don't particularly care for sushi (esp if it's raw), but the California roll is a safe bet for me, so that's what I made.
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Can you ladies go back and EDIT your posts to include the recipes? Thanks! Even a guestimated recipe would be helpful.
I'm sorry, I won't include a recipe with mine unless asked because it's just a waste of time when no one cares for it. LOL
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I should ask...which one do you want it for?? maybe that will narrow it down, and if it's one of mine, I'll be glad to post the recipe.
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I should ask...which one do you want it for?? maybe that will narrow it down, and if it's one of mine, I'll be glad to post the recipe.
OK... will do....
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There for starters... and they are yours, Thajyeeb...
seafood gumbo
(http://i694.photobucket.com/albums/vv304/a20p100/food/thanksgiving154.jpg)
beef laab
(http://i694.photobucket.com/albums/vv304/a20p100/food/thanksgiving125.jpg)
simple shrimp stirfry
(http://i694.photobucket.com/albums/vv304/a20p100/food/shrimpdish.jpg)
tom yum gai with shrimp
(http://i694.photobucket.com/albums/vv304/a20p100/food/soup.jpg)
eggplant, tomatoes, & bacon salad
(http://i694.photobucket.com/albums/vv304/a20p100/food/eggplants.jpg)
shrimp laab
(http://i694.photobucket.com/albums/vv304/a20p100/food/thanksgiving123.jpg)
spicy beef salad
(http://i694.photobucket.com/albums/vv304/a20p100/food/spicybeefsalad.jpg)
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And these...
yellow curry with chicken and thai eggplant
(http://i694.photobucket.com/albums/vv304/a20p100/food/jaidasrandommovies014.jpg)
dungeness crab
(http://i694.photobucket.com/albums/vv304/a20p100/food/mattnkayleenbirthday001.jpg)
another spicy beef salad variation
(http://i694.photobucket.com/albums/vv304/a20p100/food/jkaward029.jpg)
spicy pork salad - similar to naam khao - this is the only dish that I didn't make...since the one that I did was already eaten up! so I'm using someone else's pic.
(http://i694.photobucket.com/albums/vv304/a20p100/food/shedmakeup038.jpg)
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Those are yummies!
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OK.... I don't cook a lot... lolz... but I do make a mean steak...
Any beef... sirlion, t-bone... or even those cheaper slab of beef will work too... works with vension too...
Ingredients:
1. Steaks
2. Salt
3. Black pepper
4. Garlic - pounded Hmong way...
5. Butter - unsalted is best
6. Meat tenderizer or fork... hehehe...
7. A cup with water... add more as needed.
Steps:
1. Rinse the meat
2. Put the steak on the cutting board and tenderize it ... if using fork... just start stabbing it all over until completely covered... do both sides.
3. Once all the steaks have been tenderize... put back in a bowl and add salt, black pepper and garlic. Mix well and let sit while preparing the frying pan... I usually use two b/c I have a large family...
4. Put the frying pans on the stove... on high heat...
5. Lay the steaks in the frying pan (no oil)... make sure all are laying flat and not up on the sides.
6. Once it start to sizzle... add a little of bit water... just barely covering the pan so as to not burn the steak... lift the steak up a bit to allow the water to get under it...
7. Keep turning and adding water as needed.
8. When it's nearing the desire cooked level... don't add any more water and allow each side to brown or scab a little...
9. Put on plate and... do NOT add steak sauce b/c it will just kill all your hard work... the steak will be full of flavors...
10. Pull out the hot pepper and rice... and enjoy.
My 15 year old daughter said that any man wanting to marry her will have to learn how to cook a steak my way first... no ifs and butts about it ... lolz
She prefers my steak to restuarants steaks.
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Dang! That's a lof of recipes... hahahhaha :2funny: Most of those dishes - I've been making them for years so I hardly even think about it... the only one that I actually followed a recipe for was the gumbo. And the very last pic that you posted (the spicy pork salad) was not a dish I made ... I just like eating it. But it is very similar to nam khao and there's actually a long thread for that dish somewhere in this forum. I think I linked it in one of my responses but if I didn't, then you can search for it.
Let me see what I can do... some of them I have recipes written down already, but some of them, I do not.
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LL, that stuff looks awesome. I need to get back home. :'(
they're not mine... thajyeeb's and she is about to give me the recipes so Sweets and I can learn together... lolz!
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Funny you mentioned that. Sweets has been surfing through here anticipating decent recipes. O0
See? I am looking out for you. :)
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seafood gumbo
(http://i694.photobucket.com/albums/vv304/a20p100/food/thanksgiving154.jpg)
Here's what I put in my gumbo:
Roux:
clarified butter (or regular unsalted butter if you don't have time to clarify the butter)
All-purpose flour
if you don't know how to make a roux, then follow this simple tutorial. It's what I used too.
http://culinaryarts.about.com/od/culinaryfundamentals/ss/roux.htm (http://culinaryarts.about.com/od/culinaryfundamentals/ss/roux.htm)
You can make the roux ahead of time, but if you're doing a small pot, then there's no need. It does take a little bit of time to get the roux to get a brown color because you want to cook it over low heat as not to burn it. Oh and the house will smell from the roux, so be sure to ventilate very well during this process!
White onion, diced
Green bell pepper, diced
celery, cut up
Garlic, crushed
Crushed canned tomato (it'll say crushed on the can label)
water
chicken broth
Chicken thighs, cooked, shredded (you can use a whole chicken or whatever chicken parts you want)
Smoked sausage (Andouille sausages are preferred as it's the traditional ones, but I used regular Johnson Hill beef smoked sausages as a substitute)
Oscar Mayer Lil’ smokies (optional)
Alaska king crab legs, cut into 2" inch pieces for easy slurping
Shrimp, shelled, deveined (the larger the better)
Tabasco sauce
Paprika
Cajun seasoning
creole seasoning
salt
black pepper
1. if you already have the roux premade, then start with that first. If not, then start making the roux. Once the roux is heated up (or turned brown), then you can add in the 1st three items (white onion, bell pepper and celery).
2. pinch some salt and black pepper and add in the garlic
3. sauteed for a few minutes until they soften - do not burn and do not get it to brown
4. Add in crushed tomatoe, water and chicken broth (I used more water than chicken broth) - also, if you want a thicker gravy, then you will add less water/broth. If you want a thin gravy, then add more. You should start out small and add gradually until you've reached the right consistency for you.
5. Taste and season with more salt, black pepper if needed
6. Add chicken thighs, sausages. Stir and add in some tabasco sauce (add as much as you want), paprika (for that red color) and cajun seasoning and creole seasoning (start with small amount and add to get the flavor that you want.)
7. bring to a low boil and then turn down heat and let it simmer - depending on when you'll serve it... let it simmer for at least 20-30 mins. Add in the crab legs during this period. Depending on how much crab you put in, it will need some time to cook thoroughly. If it's just cut up legs like how mine are, then it shouldn't take long. I'd let it cook for at least 5 minutes or so.
8. Add in the shrimps last, just right before serving as not to overcook them.
Tips:
1. Eat some gumbo before you attempt it at home so that you'll know how it should taste like. You'll be doing a lot flavor adjusting, so you should have some basic idea to work from.
2. If you use the lil' smokies sausages, don't use the whole pack. There's quite a lot of lil' smokies in that one pack and you'll just throw most of them out.
3. In my picture above, I made a big pot for a Thanksgiving dinner, so I couldn't get the right consistency, so you may want to attempt a small pot for yourself or for your family before doing a big pot. LOL!
4. Before you start, if this is your first time, read as many food blogs about how to make it and watch youtube clips to give you a good idea about when to add what ingredients and how long to let each item cook. When I made it, I didn't have anyone watched over me. My friend just gave me a recipe and I winged it from there by myself. This was a recipe that I followed for directions:
http://www.food.com/recipe/louisiana-chicken-and-sausage-gumbo-the-real-stuff-47656 (http://www.food.com/recipe/louisiana-chicken-and-sausage-gumbo-the-real-stuff-47656)
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now you see why I don't post up recipes?? It's very time consuming... :2funny:
I'll get to the others as soon as I can...
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OK.... I don't cook a lot... lolz... but I do make a mean steak...
Any beef... sirlion, t-bone... or even those cheaper slab of beef will work too... works with vension too...
Ingredients:
1. Steaks
2. Salt
3. Black pepper
4. Garlic - pounded Hmong way...
5. Butter - unsalted is best
6. Meat tenderizer or fork... hehehe...
7. A cup with water... add more as needed.
Steps:
1. Rinse the meat
2. Put the steak on the cutting board and tenderize it ... if using fork... just start stabbing it all over until completely covered... do both sides.
3. Once all the steaks have been tenderize... put back in a bowl and add salt, black pepper and garlic. Mix well and let sit while preparing the frying pan... I usually use two b/c I have a large family...
4. Put the frying pans on the stove... on high heat...
5. Lay the steaks in the frying pan (no oil)... make sure all are laying flat and not up on the sides.
6. Once it start to sizzle... add a little of bit water... just barely covering the pan so as to not burn the steak... lift the steak up a bit to allow the water to get under it...
7. Keep turning and adding water as needed.
8. When it's nearing the desire cooked level... don't add any more water and allow each side to brown or scab a little...
9. Put on plate and... do NOT add steak sauce b/c it will just kill all your hard work... the steak will be full of flavors...
10. Pull out the hot pepper and rice... and enjoy.
My 15 year old daughter said that any man wanting to marry her will have to learn how to cook a steak my way first... no ifs and butts about it ... lolz
She prefers my steak to restuarants steaks.
m'dear, where is the picture??? :2funny: :2funny:
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m'dear, where is the picture??? :2funny: :2funny:
Next time when I make it, I will post the pix... lolz... maybe I will make some venison steaks this week...
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beef laab
(http://i694.photobucket.com/albums/vv304/a20p100/food/thanksgiving125.jpg)
top sirloin, bbq, then thinly sliced cross-grain
lime juice
fish sauce
red onion, thinly sliced, longwise
shallots, thinly sliced, crosswise
chili peppers, chopped
fresh galangal, finely minced
lemongrass, thinly sliced or finely minced (I prefer slicing and using only the young tender parts vs the whole stalk which can be too coarse and grainy)
stock (optional - see steps 3 below)
roasted rice powder
mint leaves & long coriander leaf & one other herb that I forgot the name of, but it's on the picture
scallions
cilantro
salt & sugar
1. In a large bowl, combine beef and lime juice. mix well. Taste to see if the desired tartness is acheived.
2. Add the next 6 ingredients. mix well. Taste for flavor. Adjust salt and/or fish sauce.
3. At this point, it's up to you to decide whether to add stock or not. The stock is made from boiling a little piece of the bbq steak (the burned parts with some fat) in water and a small piece of galangal root. I usually let this cool in the fridge until I needed it. If the bbq steak is too cooked and becomes dry, then you can add a little bit of stock at this time. If you didn't overcook it, and the steak is still juicy, then you do not have to add anything. Just dont add so much that you see a puddle in the bottom of the bowl.
4. Taste and adjust flavor before adding roasted rice powder or herbs.
5. add roasted rice powder, lightly mix
6. add in the herbs. do not toss or mix, let them sit on top.
the shrimp laab is basically made the same way. Just cook the shrimp ahead of time and cut them in halves (just to be able to feed a large group), but if you're not expecting a lot of people, then you don't have to cut them in half.
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simple shrimp stirfry
(http://i694.photobucket.com/albums/vv304/a20p100/food/shrimpdish.jpg)
1-2 lbs of large shrimp, shelled, deveined w/ tail-on and patted dry (this is important)
evoo
garlic
white onion, diced or sliced (used 1/2 of the onion)
roma tomato, big slices
salt
soy sauce
black pepper
some cajun seasoning if you have any
green onion and cilantro
1.heat up wok (or pan) with evoo until it starts to smoke
2. add garlic and white onion, sautee for a few mins
3. add tomato, cook 1-2 mins
4. add shrimp and rest of seasonings. cook shrimp until slightly pink.
5. turn off heat and add in green onion and cilantro. Serve immediately.
you can certainly add in different vegetables, but I was too lazy that night. At some other times, I've used white button mushrooms or those straw mushrooms, with bell peppers, and other times, I've add oyster sauce for a creamier taste.
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tom yum gai with shrimp
(http://i694.photobucket.com/albums/vv304/a20p100/food/soup.jpg)
We used a tom yum paste for this. Forgot which brand. This is another easy dish too.
water
kiffir lime leave
fresh galangal or lemongrass
lime juice
salt or fish sauce
tom yum paste
straw mushrooms
shrimp, deveined
cilantro (for garnish)
1. bring a pot of water to boil, add in the kiffir lime leaves, the fresh galangal or lemongrass and the lime juice and salt or fish sauce. Taste the soup. Adjust the salt if needed.
2. Add the tom yum paste. 2 heaping spoonfuls should do it for a small pot. Add according to your water content. Adjust the flavors by adding in more salt or more lime juice according to taste. Then add in the straw mushrooms.
3. Add in the shrimp. Cook 1-2 mins until pink. Add cilantro and serve immediately.
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simple shrimp stirfry
(http://i694.photobucket.com/albums/vv304/a20p100/food/shrimpdish.jpg)
1-2 lbs of large shrimp, shelled, deveined w/ tail-on and patted dry (this is important)
evoo
garlic
white onion, diced or sliced (used 1/2 of the onion)
roma tomato, big slices
salt
soy sauce
black pepper
some cajun seasoning if you have any
green onion and cilantro
1.heat up wok (or pan) with evoo until it starts to smoke
2. add garlic and white onion, sautee for a few mins
3. add tomato, cook 1-2 mins
4. add shrimp and rest of seasonings. cook shrimp until slightly pink.
5. turn off heat and add in green onion and cilantro. Serve immediately.
you can certainly add in different vegetables, but I was too lazy that night. At some other times, I've used white button mushrooms or those straw mushrooms, with bell peppers, and other times, I've add oyster sauce for a creamier taste.
What is evoo?
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eggplant, tomatoes, & bacon salad
(http://i694.photobucket.com/albums/vv304/a20p100/food/eggplants.jpg)
This dish was just something that I threw together that night. Other than the bacon, everything was from our little garden that summer. I had a lot of eggplants and tomatos that year and I didn't know what to do with them, so threw them on the grill, and add some crispy bacon to it. It makes a nice side dish.
what you'll need:
evoo
eggplants, peeled and sliced in half
tomatos, sliced in half
whole anaheim peppers (you can sub with green bell peppers)
bacon, cooked as crispy as you like
salt
pepper and/or black pepper
1. heat up the grill while you get the vegetables ready
2. take the eggplants, tomatos and anaheim peppers and evenly coat with evoo, sprinkle some salt and put on grill
3. when cooked, transfer to a cutting board and slice them and put them in a mixing bowl
3. add in the cooked bacon, add salt and black pepper to your preference. you can add some hot chili peppers too. Toss and serve.
The following year, we grew cherry tomatos and that actually tasted better in this dish than the regular large tomatos (which was what I used in the pic above).
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And what is... galangal?
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What is evoo?
extra virgin olive oil
but you can always use other grades of olive oil or any other oils as well...I just prefer extra virgin olive oil (evoo) as my go-to oil
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And what is... galangal?
an herb that is from the ginger family, it enhances flavors, but doesn't give it that ginger taste like a ginger normally would. You put them in soups and other asian dishes but you don't normally eat them (I don't) because they are tough and fibrous.
It looks like this
(http://www.gourmetsleuth.com/images/galangal_300.jpg)
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Thank you, dear. Before long... I will become a decent cook... keep this thread going.
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spicy beef salad
(http://i694.photobucket.com/albums/vv304/a20p100/food/spicybeefsalad.jpg)
This is my version of a thai dish that I ate a long time ago. As always, when I like something, I try to replicate it at home, and so my version is always going to be different than the actual dish itself. I've made this for many years and it's become one of my signature dish.
beef sirloin
salt
lime juice
black pepper
roasted rice powder
roma tomatos, roasted, peeled and sliced
cucumbers, peeled and sliced
carrots
Green onions and cilantro, chopped
Jalapeño peppers and thai chili peppers, chopped
Mint leaves
1. Preparing the beef: Grill or oven roast to medium (or whatever your preference). Let beef rest in a mixing dish for 5 minutes, then slice across the grain as thinly as you can, putting all the beef back into this dish (to retain as much juice as possible)
Another option is to slice first (thinly and evely across the grain as if for a stirfry), then pan fry them quickly, but do not let the juices evaporate. When finished, transfer everything from the pan to a mixing dish. This method will give you the most juice.
2. Preparing the tomatoes: Grill or oven roast whole tomatoes until the skin starts to peel off. Do not slice until you’re ready to use to retain as much juice as possible to add to the dish. You can also microwave them too to save on time (but it won’t have a deep roasted flavor).
3. Add salt, black pepper and lime juice. Mix well. Taste test. Aim for an acidic, robust flavor
4. Add roasted rice powder. mix and taste test.
5. Cut up tomatoes. Add to the bowl. Add cucumbers and carrots. toss gently.
6. Add the rest of the herbs.
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looks so yummy...
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my food photo collection to share
shrimp lotus root salad
(http://i110.photobucket.com/albums/n85/august_night/lotusrootsalad2.jpg)
spicy garlic shrimp and clam
(http://i110.photobucket.com/albums/n85/august_night/clamdish3.jpg)
bo bun hu soup with ox tail
(http://i110.photobucket.com/albums/n85/august_night/bunbohue.jpg)
papaya
(http://i110.photobucket.com/albums/n85/august_night/papaya2-1.jpg)
(http://i110.photobucket.com/albums/n85/august_night/papaya-salad.jpg)
(http://i110.photobucket.com/albums/n85/august_night/papaya-1.jpg)
(http://sphotos.xx.fbcdn.net/hphotos-ash4/377831_3098806229502_2121135557_n.jpg)
chicken laab
(http://i110.photobucket.com/albums/n85/august_night/morechickenlaab.jpg)
sweet pork
(http://i110.photobucket.com/albums/n85/august_night/sweetpork.jpg)
yummy blue crabs
(http://i110.photobucket.com/albums/n85/august_night/yummycrab.jpg)
home baked sweets
(http://i110.photobucket.com/albums/n85/august_night/chocolatechipcookies.jpg)
(http://i110.photobucket.com/albums/n85/august_night/dammit-macy-cake.jpg)
(http://i110.photobucket.com/albums/n85/august_night/chocolate-with-cream-cake.jpg)
(http://i110.photobucket.com/albums/n85/august_night/banana-bread.jpg)
(http://a4.sphotos.ak.fbcdn.net/hphotos-ak-ash4/385093_3015825955047_1244528997_33561201_1885706810_n.jpg)
(http://sphotos.xx.fbcdn.net/hphotos-ash4/396119_3095295781743_1244528997_33611910_1195900349_n.jpg)
(http://sphotos.xx.fbcdn.net/hphotos-snc7/395991_3202591344065_1244528997_33663134_272806502_n.jpg)
zaub kib with baby ribs
(http://i110.photobucket.com/albums/n85/august_night/zaub-kib.jpg)
jeow bong
(http://i110.photobucket.com/albums/n85/august_night/jeobong.jpg)
(http://i110.photobucket.com/albums/n85/august_night/jeow-bong.jpg)
pho
(http://i110.photobucket.com/albums/n85/august_night/pho.jpg)
fresh rolls
(http://i110.photobucket.com/albums/n85/august_night/freshrolls-2.jpg)
rice rolls
(http://a2.sphotos.ak.fbcdn.net/hphotos-ak-snc7/397655_3044117142309_1244528997_33585918_1352819764_n.jpg)
crabmeat rangoon
(http://i110.photobucket.com/albums/n85/august_night/frying-rangoon.jpg)
grilled pork vermincelli
(http://i110.photobucket.com/albums/n85/august_night/grilled-pork-vermincelli3.jpg)
banh mi
(http://i110.photobucket.com/albums/n85/august_night/bahnmi.jpg)
roasted whole pork
(http://i110.photobucket.com/albums/n85/august_night/roast-piggy.jpg)
homemade sushi
(http://i110.photobucket.com/albums/n85/august_night/sushi.gif)
hamachi kama
(http://a8.sphotos.ak.fbcdn.net/hphotos-ak-snc7/395828_3391034455025_2090169979_n.jpg)
sesame oork balls
(http://i110.photobucket.com/albums/n85/august_night/balls.jpg)
(http://i110.photobucket.com/albums/n85/august_night/porkballs.jpg)
babyshower food
(http://i110.photobucket.com/albums/n85/august_night/food.jpg)
(http://i110.photobucket.com/albums/n85/august_night/dessert-table-1.jpg)
(http://i110.photobucket.com/albums/n85/august_night/desserts-1.jpg)
(http://i110.photobucket.com/albums/n85/august_night/babycarriage.jpg)
(http://i110.photobucket.com/albums/n85/august_night/cakeandfavors.jpg)
Thanksgiving
(http://sphotos.xx.fbcdn.net/hphotos-ash4/390724_2789728902762_1891311354_n.jpg)
(http://sphotos.xx.fbcdn.net/hphotos-snc7/384511_2789728742758_745856057_n.jpg)
(http://sphotos.xx.fbcdn.net/hphotos-snc7/381399_2789726462701_1244528997_33453034_1669519170_n.jpg)
pickled veggies with pepper
(http://sphotos.xx.fbcdn.net/hphotos-ash4/431247_3449702641693_1244528997_33765574_840525867_n.jpg)
fish filet in Szechuan sauce
(http://sphotos.xx.fbcdn.net/hphotos-snc7/418228_3449702561691_1244528997_33765573_880204345_n.jpg)
beef tendons & tripe in garlicky pepper oil
(http://a6.sphotos.ak.fbcdn.net/hphotos-ak-snc7/421716_3449702121680_1244528997_33765571_1531053582_n.jpg)
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AN, I will eat everything you make twice except for the last dish. Ugggh I hate tripe.
HPA, you always eatin' good....that last picture of the chicken and tofu is mouth-watering!! Do you prefer homemade tofu or store-bought? I made tofu with my mom when she came out to visit me back in Jan and it was the best tofu I had in a long time (usually we just get a pack from the store).
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thajyeeb, thank you for all the recipes... I am now inspired to learn to cook Hmong gourmet foods...
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aw, man! I knew i shouldn't have clicked on this thread..... i'm so hungry now. lol.
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(http://i298.photobucket.com/albums/mm253/cbyx/DSC00743.jpg)
I'm having this tonight. It's quick and easy. What are you having?
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ramen noodles shrimp and eggs, quick and easy too
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Had this at a Thai Rest. in Milwaukee. Best place to go eat out. Volcanoe duck was great, but pricey.
(http://i1086.photobucket.com/albums/j460/wi_sweetguy/goofood.jpg)
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yummy...
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Yummieee!
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If you ever come to town then shoot me an email. I'll take you to this place. It's the best place to eat Thai food. As for not inviting you. I was still trying this place out, don't want my sweet tear to get food poisoning. :D :D ;) O0
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aw, man! I knew i shouldn't have clicked on this thread..... i'm so hungry now. lol.
yup this thread will make you hungry! lol
We've been eating light these days... frankly because it's just too hot or too windy to be cooking full meals. When it's hot, it gets scorching dry, hot heat and very little air movement. When it's windy, a "mild" day could see up to 20 mph wind...with wind gusts anywhere from 45-50 mph.
grilled salmon and veggies with salad
(http://i694.photobucket.com/albums/vv304/a20p100/IMG_2085.jpg)
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WOW.
I haven't had red meat in a lonnnnng time (on a red meat diet here!) and that prime rib sure looks so damn DELISIOSO!!! :tongue8:
*slaps self twice*
There.
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Last night's dinner ....... chicken w/noodles and romaine lettuce cups (and strawberry lemonade)
(http://i694.photobucket.com/albums/vv304/a20p100/IMG_2129.jpg)
Such an easy dish to make and so light and low-calorie too.
Here's what you need:
hearts of romaine lettuce, wiped clean
2 small bunch clear noodles (vermicelli), soften & drained
2 pounds, ground chicken (or turkey)
2 cloves garlic, coarsley minced
1 small piece of ginger, coarsley minced
1 bell pepper, diced (yellow, red or green)
1 red onion, diced
sesame oil (or peanut oil or chili oil)
salt & black pepper
soy sauce (or oyster sauce or teriyaki)
cilantro, green onion, parsely - coarsely chopped
crushed peanuts (or walnuts or pecans)
1. heat oil in a pan or wok, add garlic and ginger
2. add chicken, season with salt and black pepper and soy sauce (oyster sauce or teriyaki)
3. add bell pepper and red onion. cook until they soften. 2-3 mins.
4. turn off heat. Add in noodles, cilantro, green onion and parsley. Toss.
5. serve on a plate and top with peanuts (or walnuts or pecans)
Tips:
To make firm but soft noodles, soak in hot boiling water for 5 minutes. Then drain and rinse with cold water and let it drain in a colander until you need it. Cut until the noodles fall easily through your fingers. 2 small bunch is really all you will need. Anymore will be too much noodles and will make the dish too dry (unless you increase the amount of other ingredients)
To make it spicy: use chili oil and add in chopped jalenpenos (do not remove the seeds) and sirriacha sauce. I made this non-spicey and had a pepper plate on the side for myself.
To make it sweet: use sesame oil and teriyaki sauce or oyster sauce. use candied pecans (Trader Joe's) for that added sweetness.
You can toast the peanuts, walnuts or pecans for a more nutty taste. Just put them on a cookie sheet and pop them in the oven for 10 min @ 400 degree.
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here are a few of mine to share...
i'm all for simple foods prepared well! O0
(http://2.bp.blogspot.com/-RyEmGXmN2Es/UB1vLFQz_lI/AAAAAAAACVk/f_S5BcymPzM/s320/IMG_6524-wm.jpg)
(http://2.bp.blogspot.com/-v9jHB04SQc4/T6HVs37zFHI/AAAAAAAACOU/0_XyN4Bhjco/s320/IMG_2449wm.jpg)
(http://3.bp.blogspot.com/-y3m7A7UubOo/UJXdZPY8F7I/AAAAAAAADDI/Z_xlMbPYF1I/s320/wmIMG_0728.jpg)
(http://3.bp.blogspot.com/-9CeLnYMvzx8/UCVTW9suXnI/AAAAAAAACYQ/hFmUSW3d4fk/s320/cupcakes.jpg)
(http://2.bp.blogspot.com/-zURjctNGBn4/T43AiD65UEI/AAAAAAAACLE/d-qn_u3RX5Q/s320/IMG_1252wm.jpg)
(http://4.bp.blogspot.com/-9S_vwmZvFH0/T_MpwBcP3RI/AAAAAAAACSI/afA78s3F05E/s320/IMG_5557-nab-vam-hmong-dessert-tri-colour-wm.jpg)
(http://4.bp.blogspot.com/-862_oqdEBks/UB0St-yas8I/AAAAAAAACVE/Apw2pGVSKcs/s320/fpk.jpg)
(http://3.bp.blogspot.com/-ByuPOVlrakQ/TzAoWQIS0dI/AAAAAAAAB60/bN-XrhS_P58/s320/ss_01.jpg)
(http://)
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This food thread is making me so hungry and good to know we have some good cook like Thaiyeeb and LeLe in here. I just don't have a sweet tooth but all those dessert and baking foods is good to look at and know it is very nicely done.
I like chicken salad but need to learn how to make it.
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3rd attempt at making fries following Heston instruction. Not perfect but getting there, 4th or 5th should achieve what I am after; will be good for dinner here and there.
http://www.youtube.com/watch?v=F-VsLRVemzk#ws (http://www.youtube.com/watch?v=F-VsLRVemzk#ws)
(http://www.pitchad.com/images/fryAttempt3.jpg)
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khaopiak from scratch..! the perfect gloomy day remedy.
(http://i1264.photobucket.com/albums/jj484/thexplora/wm_khaopiak.jpg)
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3rd attempt at making fries following Heston instruction. Not perfect but getting there, 4th or 5th should achieve what I am after; will be good for dinner here and there.
http://www.youtube.com/watch?v=F-VsLRVemzk#ws (http://www.youtube.com/watch?v=F-VsLRVemzk#ws)
(http://www.pitchad.com/images/fryAttempt3.jpg)
...nice! can't believe i watched the entire vid; something i'd def try too. simple foods prepared well - crunch, crunch, crunch. might have to try this method with sweet potatoes for thanksgiving. O0
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my favorite! O0
(http://i1264.photobucket.com/albums/jj484/thexplora/wmIMG_3290bright.jpg)
(http://i1264.photobucket.com/albums/jj484/thexplora/wmIMG_3311.jpg)
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DExplora-
What is your secret for making such perfect rolls! :D Do you use a pan or do you steam?
I have to confess and say of all the foods I cook (and I cook a lot), I can never get my steamed rolls to come out looking like that. :(
i use a pan... and cover it to steam it. but really, i think it's all in how you roll it! O0 thank you, though.
http://theymaysaythatimadreamer.blogspot.com/2012/11/banh-cuon-fawm-kauv-recipe.html (http://theymaysaythatimadreamer.blogspot.com/2012/11/banh-cuon-fawm-kauv-recipe.html)
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I do it the same way. LOL
Maybe it's just my technique. I don't know. I've never been able to perfect my steamed rolls. I use the same flour mixture too. :-\
Thanks for sharing your blog! :)
i use 5 1/2 cups of water with the mixture and about a teaspoon of vegetable oil. like i said, i think it's all in how you roll it. even when the wrap comes out all distorted and clumped up, i can still salvage it by how i fold the last half. haha.
i've made it with friends before where their technique is so sloppy and inconsistent, i find myself cringing on the inside. lols. but either way, it all goes down the same! haha.
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You stated on the blog that you use 1 additional cup of water than what the package calls for. I think this makes total sense now. I will have to try this. I always follow the package instruction and I do add a little oil into my flour mixture, however my rolls are always on the "thick" side.
I'm excited to test this! Thank you!!!!
...before i discovered thinning it out with an additional cup of water, mine were always thicker than i'd liked too. and since then, i ALWAYS add 1 more cup than what the package calls for. it hasn't disappointed me yet. and depending on the brand, i've also found adding additional tapioca starch works wonders too. although, i wouldn't for this particular package.
not to mention, the amount of mixture you ladle into the pan plays a substantial role in the thickness of the wrapper too. i like to keep it at a bare minimum since i prefer my rice flour wrapper thin and transparent where it literally hugs the meat filling as i assemble it.
and i also like to spread out my filling, rather than line it all together as i would an eggroll. i find this prevents it from falling out once the first bite is taken as you dip it in the sauce and creates a more even distribution for balance.
O0
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There's actually two different kind of flours.. One is the kind that will break off easily and there's another kind that if you mixed it and make it, it will not break easily and it's pretty thick.
i think you're talking about rice flour and tapioca starch - that's how we used to do it back in the day. and yes, you can go this route, which is cheaper if you're making a LOT - but i find it easier and more consistent using banh cuon steamed rice roll flour that's already pre-mixed with the appropriate portions.
back when we did go the former route, it was always trial and error before getting the appropriate consistency. but then again, that was also before i cared to use measuring tools. haha.
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mmm.. think i'm in love!
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...my take on tom kha gai; but using up all the vegetables in my fridge, too, before they started to go bad! haha.
(http://i1264.photobucket.com/albums/jj484/thexplora/IMG_0075-tomkhagai-hmong-wm.jpg)
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raw laj! yummm. wasn't always a fan until one day i gave it a try - and it's so good!
(http://i1264.photobucket.com/albums/jj484/thexplora/wmIMG_2549.jpg)
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soooo good! :o but not good to eat a lot
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soooo good! :o but not good to eat a lot
agreed..! O0
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if you've been following this thread, i made khao piak the other day... and had some leftover noodles from then. plus, i had leftover coconut milk from my nabvam cupcakes i made over the weekend - so decided to experiment with khao piak-style khapoun for dinner tonight. and it turned out delicious! i'm surprised this isn't more popular!
(http://i1264.photobucket.com/albums/jj484/thexplora/wmIMG_3662.jpg)
khao piak: http://www.pebhmong.com/forum/index.php/topic,224146.90.html (http://www.pebhmong.com/forum/index.php/topic,224146.90.html)
nabvam cupcakes: http://www.pebhmong.com/forum/index.php/topic,313787.0.html (http://www.pebhmong.com/forum/index.php/topic,313787.0.html)
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my 2 days after thanksgiving meal! O0
(http://i1264.photobucket.com/albums/jj484/thexplora/wmIMG_4073.jpg)
and i have to admit, i found the potato on pinterest and just really wanted to try it! simple and creative, me likes. haha.
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my attempt at a detox diet following this past holiday weekend's heavy eating - chicken dumplings! although, my intention kinda was a complete fail - since i baked some pretty awesome chocolate and espresso springboard cakes for breakfast! haha.
(http://i1264.photobucket.com/albums/jj484/thexplora/wmIMG_4166.jpg)
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D'Explora -
I just wanted to say thanks for the tip on fawm khao. I made it for Thanksgiving day with the additional water and it turned out perfect. The texture I like! I'm so happy that I can make good rolls now! :D
Well...this was dinner last night.
(http://i379.photobucket.com/albums/oo234/burberry78/3CB5A2EA-B7C7-450F-B8BD-CA3ABDE7B63D-3796-000001B5AD0A74E5.jpg)
yay! O0 and your dinner last night looks divine! yum.
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like i mentioned, here are the espresso cakes i baked yesterday! O0 so delish, even moreso the day after - like, this morning for breakfast - with whipped mousse, dark chocolate and caramel! this recipe is absolutely oh-mazing if you're a fan of chocolate and espresso. and if you're a baker, this is my new favorite blog!
http://call-me-cupcake.blogspot.com/2012/03/perfect-chocolate-espresso-cupcakes.html (http://call-me-cupcake.blogspot.com/2012/03/perfect-chocolate-espresso-cupcakes.html)
(http://i1264.photobucket.com/albums/jj484/thexplora/wmespressocakes.jpg)
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on a random note, i participated in this month's CRAFT YOUR HERITAGE activity this month on pebhmong... entering my delicious nabvam-inspired cupcakes! please take 10 seconds of your time to click on the link and vote!
http://www.pebhmong.com/forum/index.php/topic,316935.0.html (http://www.pebhmong.com/forum/index.php/topic,316935.0.html)
O0
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comfort food... on a dark and gloomy evening.
(http://i1264.photobucket.com/albums/jj484/thexplora/wm-do-yum.jpg)
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agreed..! O0
this type of dish is more to me is like an appetizer and only good with fresh kill cow.
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I love your photos! The food looks delicious!
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All this looks so damn mouth watering and I'm starving
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Great food! Great photos :)
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I don't have a definitive pho base soup. Every time I make pho it's always different; I'll let you know if I ever come up with a consistent recipe. That said, I've read some rave reviews on Jasmine 26's vegetarian pho (http://jasmine26.com/menu.html). If I'm ever in the city I'll check it out but I don't know how comparable American pho taste buds are to ours.
Also, I wanted to add that very early on in my vegetarian transition I traded regular soy sauce for tamari --a japanese style soy sauce much richer in taste and gluten free. In addition, I would just like to add that some of my must have food staples are qunioa, beans (usually black, kidneys, and chickpeas cus I love making my own hummus), flaxseeds (I ground them then sprinkle them onto everything I possibly can), hemp milk, kale/swiss chards/bokchoy, and tempeh.
i'm not vegan or vegetarian, but thanks for sharing your staples! O0 many of those are my favorites as well!
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I made nam khao - was a hit! Soooo good.
(http://i379.photobucket.com/albums/oo234/burberry78/583E2B69-3C26-495C-B4A1-4956432B1DC3-6098-000002EECEF853E0.jpg)
I have never had nam khao? Can you share the recipe for this dish?
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can you Share the recipe for your hotpot stock please?!
D'Explora -
I just wanted to say thanks for the tip on fawm khao. I made it for Thanksgiving day with the additional water and it turned out perfect. The texture I like! I'm so happy that I can make good rolls now! :D
Well...this was dinner last night.
(http://i379.photobucket.com/albums/oo234/burberry78/3CB5A2EA-B7C7-450F-B8BD-CA3ABDE7B63D-3796-000001B5AD0A74E5.jpg)
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@reload wife, here is a youtube video for it :)
http://www.youtube.com/watch?v=z2IFaQ1pLnY#ws (http://www.youtube.com/watch?v=z2IFaQ1pLnY#ws)
I have never had nam khao? Can you share the recipe for this dish?
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Thanks blablabla
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Looking thru this makes me want papaya salad and khao biek really bad.
This weekend I mad pita. It was very easy and so tasty too!
(http://prettypeonydesigns.files.wordpress.com/2013/05/pita0017_640.jpg)
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Made turmeric rice a couple of times. I'm really liking it with my meals. You can get my recipe here (http://motherof2andnomore.wordpress.com/2013/05/15/a-culturaly-mixed-dinner-and-a-turmeric-rice-recipe/).
(http://prettypeonydesigns.files.wordpress.com/2013/05/tumrice0003_640.jpg)
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MMMMMMMM that rice and pita bread looks really good! O0
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MMMMMMMM that rice and pita bread looks really good! O0
Thanks!!
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Lobster for dinner the other night.
(http://prettypeonydesigns.files.wordpress.com/2013/06/lobtail0015_640.jpg)
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You folks are such great chefs!
Can I come over sometimes? :-*
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(http://i1235.photobucket.com/albums/ff422/00219545/PhotoGrid_1384269729445.jpg)
Not a great cook but worth it to try
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had lots of greek yogurt to use up before it went bad...
buffalo chicken and greek yogurt sammie, greek yogurt with fruit and granola... and couscous medley with tomato basil feta!
(http://i1264.photobucket.com/albums/jj484/thexplora/IMG_0194_zps59699963.jpg)
chicken alfredo with the works... using greek yogurt substitute!
(http://i1264.photobucket.com/albums/jj484/thexplora/IMG_0882-chixalfredoworks_zps89daf0f8.jpg)
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did a turkey for a potluck.
(http://www.skyverse.com/webimages/turkey.png)
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Is this a boneless turkey stuffed with red meat? And how did you debone the turkey and stuff it with red meat? Looks delicious, btw!
If I am not mistaken, that looks like a turducken.
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I just googled turducken and it's a deboned chicken stuffed inside a deboned duck, then the duck is stuffed inside a deboned turkey. I have never heard of this! Thanks anchor!
Am I reading this right?...
A chicken inside a duck and stuffed into a Turkey??????????
Please someone post up a recipe.
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didn't know you guys are into turducken, good eye most of you know what it looks like. People gobble it up pretty quick at work.
The recipe that I followed is here, took me about 7 hours but most of the time was passive using a 4.5lb chicken, 6lb duck, 15lb turkey:
http://www.seriouseats.com/recipes/2012/11/the-ultimate-turducken-recipe.html (http://www.seriouseats.com/recipes/2012/11/the-ultimate-turducken-recipe.html)
I used the sausages from the Hmong store instead because I like the flavor. Use any type that you like. I also added a glaze for the turkey made of: saltless butter, brown sugar, honey, apple juice, sriracha, dijon mustard and cayenne pepper sauce.
To debone the different birds follow the master Jacques Pépin. I did it before following one of his recipe so it wasn't too hard doing the different birds.
http://www.youtube.com/watch?v=kAekQ5fzfGM# (http://www.youtube.com/watch?v=kAekQ5fzfGM#)
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I just googled turducken and it's a deboned chicken stuffed inside a deboned duck, then the duck is stuffed inside a deboned turkey. I have never heard of this! Thanks anchor!
No problem. ;D
didn't know you guys are into turducken, good eye most of you know what it looks like. People gobble it up pretty quick at work.
The recipe that I followed is here, took me about 7 hours but most of the time was passive using a 4.5lb chicken, 6lb duck, 15lb turkey:
http://www.seriouseats.com/recipes/2012/11/the-ultimate-turducken-recipe.html (http://www.seriouseats.com/recipes/2012/11/the-ultimate-turducken-recipe.html)
I used the sausages from the Hmong store instead because I like the flavor. Use any type that you like. I also added a glaze for the turkey made of: saltless butter, brown sugar, honey, apple juice, sriracha, dijon mustard and cayenne pepper sauce.
To debone the different birds follow the master Jacques Pépin. I did it before following one of his recipe so it wasn't too hard doing the different birds.
http://www.youtube.com/watch?v=kAekQ5fzfGM# (http://www.youtube.com/watch?v=kAekQ5fzfGM#)
I've never had turducken before. I just watch a lot of food network. :D ;D
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did a turkey for a potluck.
(http://www.skyverse.com/webimages/turkey.png)
i am soooo making this dish!!!
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Cuban chicken
(http://prettypeonydesigns.files.wordpress.com/2014/04/cubanchicken0040_800.jpg)
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Pad Thai
(http://prettypeonydesigns.files.wordpress.com/2014/04/hmspadthai0001_800.jpg)
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Here's my beef stir fry. I usually don't cook beef because I don't know how and because of the texture, but after some youtubing I attempted again. It was much better this time around.
(http://i1020.photobucket.com/albums/af329/photosforph/photo1_zpsf6529ca7.jpg) (http://s1020.photobucket.com/user/photosforph/media/photo1_zpsf6529ca7.jpg.html)
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Had this today...except I added mushrooms and more liquid and flavoring.
(http://prettypeonydesigns.files.wordpress.com/2014/05/salmonnoodles0017_800.jpg)
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(https://farm8.staticflickr.com/7372/13962339069_8453bd5999.jpg)
Friday night's dinner...somet hing light, yet filling. Yes, there are noodles in there.
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for dinner, I made lao fried rice and spicy stuffed chicken wings with lightly sweet pumpkin soup. Fatty status.
(http://i57.tinypic.com/b5hcaf.jpg)
(http://i62.tinypic.com/2cxgg09.jpg)
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(http://i60.tinypic.com/33kaefm.jpg)
(http://i57.tinypic.com/t8vl36.jpg)
Sweet pork and egg lao style and sweet noodle
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What I made over the weekend....
Pho.....
(http://s10.postimg.org/lvecvo1gp/10304705_1482410418686094_531065362280794722_n.jpg)
(http://s10.postimg.org/4je0a87zd/10440939_1482410888686047_2260495112977823170_n.jpg)
Grilled meat balls and pork on a stick....
(http://s10.postimg.org/alln0pwfd/10388638_1424320841161719_1667359624565066701_n.jpg)
(http://s10.postimg.org/q8hhrtzl5/10309685_1424320827828387_2689533800174202924_n.jpg)
White bass for later cooking.....
(http://s10.postimg.org/u7epano89/10599382_1450378498555953_7715848240085923884_n.jpg)
(http://s10.postimg.org/998jckodl/10380443_1440839072843229_8403604859486923641_o.jpg)
Chicken Egg-rolls....
(http://s10.postimg.org/vaytmm8vd/10660177_1468132023447267_1432105166771738210_n.jpg)
(http://s10.postimg.org/qrml13qzt/10710987_1468132040113932_310451861390402964_n.jpg)
(http://s10.postimg.org/vesn2vecp/10710971_1468132066780596_8100631739770700615_n.jpg)
Pork salad....
(http://s10.postimg.org/nji3o24q1/11000613_1565673240359811_8360823200033864972_n.jpg)
(http://s10.postimg.org/cnqpspjs9/11138573_1565673193693149_8788405679809870307_n.jpg)
(http://s10.postimg.org/3tztblwtl/11224228_1565673207026481_5320286310637637024_n.jpg)
(http://s10.postimg.org/gzfbhpqp5/11229371_1565673220359813_7044081164654558533_n.jpg)
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Risingstars, you got busy over the weekend :)
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Risingstars, you got busy over the weekend :)
Haha, yea my younger brother graduated from Criminal Justice and I had a cook out.
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Haha, yea my younger brother graduated from Criminal Justice and I had a cook out.
Great support! I believe in the fact that if you work hard and get rewarded, you want to work even harder :)
Me being a foodie myself, love it! But you are a great foodie!
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Great support! I believe in the fact that if you work hard and get rewarded, you want to work even harder :)
Me being a foodie myself, love it! But you are a great foodie!
Thanks, if you're a foodie person....Just wait until I post up what I'll be making throughout the summer hahaha....
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Thanks, if you're a foodie person....Just wait until I post up what I'll be making throughout the summer hahaha....
I can't wait to see all the pictures!! Please do post them up O0
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Yesterday's dinner.
(http://s29.postimg.org/t10yvgbvr/0519151942.jpg)
(http://s29.postimg.org/6dqrmf2nb/0519151942a.jpg)
(http://s29.postimg.org/6rs3m0mqv/0519152009b.jpg)
(http://s29.postimg.org/vwe22bfvr/0519152009.jpg)
(http://s29.postimg.org/z5xj5waav/0519152009a.jpg)
(http://s29.postimg.org/h4ee83g9z/0519152009c.jpg)
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YUMMI!!!! Can i invite you over for dinner? Oh yeah, please be prepare to cook ;)
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YUMMI!!!! Can i invite you over for dinner? Oh yeah, please be prepare to cook ;)
Got a Hmong knife, apron, cutting board, cilantro, green onions, bitter melon, thai chili peppers, lemon grass, ginger, tomatoes, meat of any kind, salt, black pepper, onions, garlic, veggies and olive oil? I will make a pretty good dish right there.
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You will make someone very happy one day or are you making them happy already :) either way, that person is super lucky!
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You will make someone very happy one day or are you making them happy already :) either way, that person is super lucky!
Haha not really, to be honest I'm super lazy. But when I'm bound to cook something romantic or eventful. I spent some time enjoying the fresh smell of food cooking. I will post up what I'm cooking tonight on the grill. Korean BBQ Pork with sticky rice.
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Oh what a treat!!! I wish they have smella screen....LOL It would be such a treat ;D
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Oh what a treat!!! I wish they have smella screen....LOL It would be such a treat ;D
Haha. It would be pretty awesome to share food with a pher.... ::)
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My sentiments and yours are uncanny :D, sharing is caring O0
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My sentiments and yours are uncanny :D, sharing is caring O0
Then we shall feast on good food. Hahaha! :D
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Then we shall feast on good food. Hahaha! :D
Yay, in agreement! O0
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Tshaj Kub BBQ is back again...
(http://s17.postimg.org/kx7qr4wy7/0601152030.jpg)
(http://s17.postimg.org/oi3mad1hr/0601152030a.jpg)
(http://s17.postimg.org/wc47vr9an/0601152031.jpg)
(http://s17.postimg.org/yvzupuwun/0601152131.jpg)
(http://s17.postimg.org/z7hb2mdan/0601152132.jpg)
(http://s17.postimg.org/5i44a9u4v/0601152136.jpg)
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DROOLS makes me hungry looking at the food!!!
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DROOLS makes me hungry looking at the food!!!
I haven't gotten the chance to cook lately as I am too tired to cook so I didn't take any photos. Haha.
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I haven't gotten the chance to cook lately as I am too tired to cook so I didn't take any photos. Haha.
Perhaps this weekend :) new pictures? I always look forward to your food pictures!
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Risingstars, that's some yummy foods.
Thank you very much.
Perhaps this weekend :) new pictures? I always look forward to your food pictures!
I will think of something to cook this weekend. I won't be grilling out though, haha. My neighbor always sees me grilling everyday. Haha.
Maybe pho or chicken laab. Maybe just stuffed chicken wings, I don't know yet hehe.
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OH OH, I will be on the look out then :icon_cheers:
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(http://i1274.photobucket.com/albums/y424/NoBodyU_Know/20150607_140045_zps2pgnefg6.jpg) (http://s1274.photobucket.com/user/NoBodyU_Know/media/20150607_140045_zps2pgnefg6.jpg.html)
This was lastnight's dinner.
Made the below over the weekend:
(http://i1274.photobucket.com/albums/y424/NoBodyU_Know/20150606_173813_zpsvm3fngfi.jpg) (http://s1274.photobucket.com/user/NoBodyU_Know/media/20150606_173813_zpsvm3fngfi.jpg.html)
Then bought these for dessert. ......
(http://i1274.photobucket.com/albums/y424/NoBodyU_Know/20150606_134850_zps1tx0esd1.jpg) (http://s1274.photobucket.com/user/NoBodyU_Know/media/20150606_134850_zps1tx0esd1.jpg.html)
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Giggles_Shyly those look so darn good.
Here's mine
(http://s1.postimg.org/gbd4486un/0605151437.jpg)
(http://s1.postimg.org/p8xu1kzan/0605151448.jpg)
(http://s1.postimg.org/4kul93oof/0605151448a.jpg)
(http://s1.postimg.org/v4n6b8p7z/0605151517a.jpg)
(http://s1.postimg.org/h4ppwucvj/0607151352.jpg)
(http://s1.postimg.org/d5sie0o8f/0607151352a.jpg)
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Omg! Risingstar, that is so darn yummy! You cooked so much too :) can't wait for your food resturant/booth to open!
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Omg! Risingstar, that is so darn yummy! You cooked so much too :) can't wait for your food resturant/booth to open!
Haha. You know me, even though you're not here getting a taste of my foods, you'll always be here mentally? I guess, hahaha.
I think in a couple of weeks I will make some Hmong chicken stew with tofu and some OG chicken food. Lol!
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Haha. You know me, even though you're not here getting a taste of my foods, you'll always be here mentally? I guess, hahaha.
I think in a couple of weeks I will make some Hmong chicken stew with tofu and some OG chicken food. Lol!
Think of me while you are cooking! I will sure be thinking of your grilling skills!
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(http://i1274.photobucket.com/albums/y424/NoBodyU_Know/20150608_152949_zpsr4l2rkiv.jpg) (http://s1274.photobucket.com/user/NoBodyU_Know/media/20150608_152949_zpsr4l2rkiv.jpg.html)
Dinner lastnight :)
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What I made over the weekend....
Pork salad....
(http://s10.postimg.org/nji3o24q1/11000613_1565673240359811_8360823200033864972_n.jpg)
(http://s10.postimg.org/cnqpspjs9/11138573_1565673193693149_8788405679809870307_n.jpg)
(http://s10.postimg.org/3tztblwtl/11224228_1565673207026481_5320286310637637024_n.jpg)
(http://s10.postimg.org/gzfbhpqp5/11229371_1565673220359813_7044081164654558533_n.jpg)
I really like this pork salad pics. ntxim li yuav qab tshaj plaws li. do you mind sharing the recipe?
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I really like this pork salad pics. ntxim li yuav qab tshaj plaws li. do you mind sharing the recipe?
Kam kawg los mam, yuav ua cas kuv hom tsis kam nas?
The ingredients you will need is:
1 Boneless Pork sirloin (it doesn't have to be sirloin, it can be anything to your likings) * I bought mine at Sam's Club for $15, which is pretty cheap. At Wal-mart you only get 1/4 the sizes of Sam's Club pork sirloin.
About 15 Cherry Tomatoes (Cut into halves) *You can have as many as you want.
1 Red onion (sliced) *Don't over power the dish with red onion because you will only taste the onion which is not good.
2-3 stalks of spring onions or green onions (minced or shredded like the Hmong OGs do it when they make laab)
1 bunch of cilantro (finely chopped)
Morton Salt (use what you like)
McCormick Pure Ground Black Pepper (use what you like)
CJ Korean BBQ Kalbi Marinade (I used this to make the pork have a little sweetness to it from the Asian pear) *But this is totally optional.
Half of a lime squeezed (optional)
Best served from sticky rice!
Step 1:
Wash the pork sirloin well very and pat it dry with a paper towel.
Cut the pork into slices. Make sure you don't cut them too small because at the end you will cut it into smaller pieces.
Step 2:
In a large bowel, mix your pork with a pinch of salt, and some black pepper. You may exclude the salt and black pepper if you are using the Korean BBQ sauce because it has salt and a lot of other good ingredients in there already. If you don't mind it like me, go a head and added in the Korean BBQ sauce with the salt and black pepper you added. Mix them very well and set them aside.
Step 3:
In another bowel, mix your cilantro, spring onions(green onions), cherry tomatoes and red onions and set them aside.
Step 4:
Depending on your preference, cook the marinated pork to a tenderness. Please remember to cook it fully but not burnt the meat. I like grill my as many of you may know. It gives it that charcoalness flavor. If you don't want to grill it you may cook it in the oven at 375 flipping each side so that it isn't burnt. You can also pan sear it, just make sure it is fully cooked.
Step 5:
Once you have the meat fully cooked, slice the meat into fine strips and set them into a large bowl.
Step 6:
Add the cilantro, green onion, cherry tomatoes, red onions into the large bowl of pork and mix well.
Step 7:
Optional, squeeze half of a lime into the well mixed pork.
Step 8:
Serve with sticky rice or rice of your choice.
Step 9:
Don't forget the water.
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My sister's graduation cook out in the backyard. O0
(http://s4.postimg.org/42t52vlh9/0610151536.jpg)
(http://s4.postimg.org/r9dhiasfx/0610151536i.jpg)
(http://s4.postimg.org/o3xh5tz7h/0610151536a.jpg)
(http://s4.postimg.org/je2y3hit9/0610151536e.jpg)
(http://s4.postimg.org/fbbx4eoot/0610151723b.jpg)
(http://s4.postimg.org/4099g1htp/0610151724a.jpg)
(http://s4.postimg.org/bk2ci3b0d/0610151724b.jpg)
(http://s4.postimg.org/9m09xu7wd/0610151724e.jpg)
(http://s4.postimg.org/58x51o9rx/0610152054.jpg)
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Two of my best weapons in the kitchen....Wit hout them I'd can't be a warrior... :2funny:
(http://s30.postimg.org/yb3jz3ntd/chopping_block.jpg)
(http://s30.postimg.org/9vvby1owh/dsc03549_f3954.jpg)
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Risingstar, what a coincidence, I too use the same thing but my meals are not as tasty as yours :-\
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Risingstar, what a coincidence, I too use the same thing but my meals are not as tasty as yours :-\
If you want tasty it really depends on the food you want.
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If you want tasty it really depends on the food you want.
Do you cook with fresh herbs verse dry? Or both?
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Do you cook with fresh herbs verse dry? Or both?
I usually cook with fresh herbs because I like the smell of freshness. Usually the really only close dry herbs I would use is the nplooj txiv lws zoov because those are good to make sweet pork.
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I usually cook with fresh herbs because I like the smell of freshness. Usually the really only close dry herbs I would use is the nplooj txiv lws zoov because those are good to make sweet pork.
I like fresh herbs too but I used dry as well. Dry are mainly for chicken, like rubs and such. Fresh would be for stews :)
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Risingstar, you must show me pictures of your sweet pork, I like to see what your's look like :)
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Risingstar, you must show me pictures of your sweet pork, I like to see what your's look like :)
Haha, I will show you when I have the time to cook that. It's really not a good dish to make everyday cause it's way to fattening and sweet. I don't know but today I crave some sticky rice, cherry tomato peppers and rotisserie laab.
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Kam kawg los mam, yuav ua cas kuv hom tsis kam nas?
The ingredients you will need is:
1 Boneless Pork sirloin (it doesn't have to be sirloin, it can be anything to your likings) * I bought mine at Sam's Club for $15, which is pretty cheap. At Wal-mart you only get 1/4 the sizes of Sam's Club pork sirloin.
About 15 Cherry Tomatoes (Cut into halves) *You can have as many as you want.
1 Red onion (sliced) *Don't over power the dish with red onion because you will only taste the onion which is not good.
2-3 stalks of spring onions or green onions (minced or shredded like the Hmong OGs do it when they make laab)
1 bunch of cilantro (finely chopped)
Morton Salt (use what you like)
McCormick Pure Ground Black Pepper (use what you like)
CJ Korean BBQ Kalbi Marinade (I used this to make the pork have a little sweetness to it from the Asian pear) *But this is totally optional.
Half of a lime squeezed (optional)
Best served from sticky rice!
Step 1:
Wash the pork sirloin well very and pat it dry with a paper towel.
Cut the pork into slices. Make sure you don't cut them too small because at the end you will cut it into smaller pieces.
Step 2:
In a large bowel, mix your pork with a pinch of salt, and some black pepper. You may exclude the salt and black pepper if you are using the Korean BBQ sauce because it has salt and a lot of other good ingredients in there already. If you don't mind it like me, go a head and added in the Korean BBQ sauce with the salt and black pepper you added. Mix them very well and set them aside.
Step 3:
In another bowel, mix your cilantro, spring onions(green onions), cherry tomatoes and red onions and set them aside.
Step 4:
Depending on your preference, cook the marinated pork to a tenderness. Please remember to cook it fully but not burnt the meat. I like grill my as many of you may know. It gives it that charcoalness flavor. If you don't want to grill it you may cook it in the oven at 375 flipping each side so that it isn't burnt. You can also pan sear it, just make sure it is fully cooked.
Step 5:
Once you have the meat fully cooked, slice the meat into fine strips and set them into a large bowl.
Step 6:
Add the cilantro, green onion, cherry tomatoes, red onions into the large bowl of pork and mix well.
Step 7:
Optional, squeeze half of a lime into the well mixed pork.
Step 8:
Serve with sticky rice or rice of your choice.
Step 9:
Don't forget the water.
THANK YOU SO MUCH!!! koj siab zoo kawg uas koj tseem kam qhia the recipe rau kuv thiab os. ;) :D O0
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THANK YOU SO MUCH!!! koj siab zoo kawg uas koj tseem kam qhia the recipe rau kuv thiab os. ;) :D O0
Tsis ua li cas. O0 I have plenty of recipe but its basically just recipes that other people have made already...
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Lastnight's dinner... out with the SIL
(http://i1274.photobucket.com/albums/y424/NoBodyU_Know/20150614_195446_zpskxefboh6.jpg) (http://s1274.photobucket.com/user/NoBodyU_Know/media/20150614_195446_zpskxefboh6.jpg.html)
(http://i1274.photobucket.com/albums/y424/NoBodyU_Know/20150614_195453_20150614213353503_zpsd0rx1x4f.jpg) (http://s1274.photobucket.com/user/NoBodyU_Know/media/20150614_195453_20150614213353503_zpsd0rx1x4f.jpg.html)
Saturday: dinner at my nyab's place
Mango papaya
(http://i1274.photobucket.com/albums/y424/NoBodyU_Know/20150613_183930_zpslfipsskz.jpg) (http://s1274.photobucket.com/user/NoBodyU_Know/media/20150613_183930_zpslfipsskz.jpg.html)
Steamed crayfish
(http://i1274.photobucket.com/albums/y424/NoBodyU_Know/20150613_181846_zpsxdbsmudg.jpg) (http://s1274.photobucket.com/user/NoBodyU_Know/media/20150613_181846_zpsxdbsmudg.jpg.html)
Stuffed crap and cream cheese
(http://i1274.photobucket.com/albums/y424/NoBodyU_Know/20150613_181633_zpsxvdtwedn.jpg) (http://s1274.photobucket.com/user/NoBodyU_Know/media/20150613_181633_zpsxvdtwedn.jpg.html)
Oven baked halibut
(http://i1274.photobucket.com/albums/y424/NoBodyU_Know/20150613_181624_zpsm5g7o8iv.jpg) (http://s1274.photobucket.com/user/NoBodyU_Know/media/20150613_181624_zpsm5g7o8iv.jpg.html)
Dungen crab stew
(http://i1274.photobucket.com/albums/y424/NoBodyU_Know/20150613_181002_zpsi311s1ce.jpg) (http://s1274.photobucket.com/user/NoBodyU_Know/media/20150613_181002_zpsi311s1ce.jpg.html)
Fruit pizza for dessert
(http://i1274.photobucket.com/albums/y424/NoBodyU_Know/20150613_213401_zpspjap0ejn.jpg) (http://s1274.photobucket.com/user/NoBodyU_Know/media/20150613_213401_zpspjap0ejn.jpg.html)
Weekend was full and enjoyable :)
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Oh wow! Did you guys have a party? Everything look so yummy. O0
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Oh wow! Did you guys have a party? Everything look so yummy. O0
Saturday night was an indoor event just for relaxing and cooking :) siblings catching up and gathering.
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Saturday night was an indoor event just for relaxing and cooking :) siblings catching up and gathering.
I love those kind of moments. They are the best!
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I love those kind of moments. They are the best!
Very true! Life is so short, we got to share and enjoy it with loved ones.
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Giggles_Shyly share me your dungeon crab stew. I really want to go to CA or FL and go Crab fishing.
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Risingstars, the recipe is hard to type out since it's my dad's taste and add recipe ;D... but I shall try.
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Not dinner but lunch :)
(http://i1274.photobucket.com/albums/y424/NoBodyU_Know/PhotoGrid_1436711139273_zps5rx9t6el.jpg) (http://s1274.photobucket.com/user/NoBodyU_Know/media/PhotoGrid_1436711139273_zps5rx9t6el.jpg.html)
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Watermelon for dinner!
(http://i1274.photobucket.com/albums/y424/NoBodyU_Know/20150716_185713_zps8m5b9rfb.jpg) (http://s1274.photobucket.com/user/NoBodyU_Know/media/20150716_185713_zps8m5b9rfb.jpg.html)
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Risingstars is back again!
Grilled Beef just today, (yes I know in a few pictures it was still rare, but I put those back to cook a little better)
(http://s11.postimg.org/izg8k504j/12358034_1644429475817534_55682764_n.jpg)
(http://s11.postimg.org/r52vw1dr7/12366879_1644429405817541_1457933239_n.jpg)
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(http://s11.postimg.org/4k7icq1ur/12366908_1644429222484226_2022978465_n.jpg)
(http://s11.postimg.org/q7rv9fcv7/12358104_1644429245817557_1148087458_n.jpg)
(http://s11.postimg.org/tc2j67tnn/12358058_1644429239150891_1973429499_n.jpg)
(http://s11.postimg.org/dpb9sufvn/12358318_1644429272484221_1635789615_n.jpg)
(http://s11.postimg.org/5eu1yr9pf/12358450_1644429252484223_1306605630_n.jpg)
(http://s11.postimg.org/fp5nphecj/12387726_1644429262484222_101923100_n.jpg)
(http://s13.postimg.org/5woilwmuv/12358152_1644444189149396_91469801_n.jpg)
(http://s13.postimg.org/yaty5saev/12380232_1644444195816062_521518077_n.jpg)
(http://s13.postimg.org/rlneprp2v/12388168_1644444202482728_358045819_n.jpg)
Squirrel soup
(http://s11.postimg.org/4rqjvhnfn/12355300_1644429532484195_1831407391_n.jpg)
(http://s11.postimg.org/3ob0x9s6b/12366851_1644429525817529_87640951_n.jpg)
Thanksgiving
(http://s11.postimg.org/mpkgqs1cz/12358341_1644429489150866_980923522_n.jpg)
(http://s11.postimg.org/ipdbejaw3/12366892_1644429519150863_2019093927_n.jpg)
(http://s11.postimg.org/819kfp0wz/12366894_1644429509150864_918979658_n.jpg)
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(http://s11.postimg.org/cxhsl4qg3/12380396_1644429502484198_1820349418_n.jpg)
(http://s11.postimg.org/6mcl4pp7n/12380565_1644429482484200_1340022372_n.jpg)
Papaya Salad in MN
(http://s11.postimg.org/pl6qp4k4j/12388028_1644429542484194_1614866298_n.jpg)
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Oh wow! Food galore, it's been like ages since you posted any food pictures, and they look O0 !I can get full just looking at the pictures :)
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Yea, been busy with work now. I haven't gotten the chance to upload some pictures.
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Not actually dinner but I thought I share: at one of my cousin's parties a few weeks ago.
(http://i1274.photobucket.com/albums/y424/NoBodyU_Know/Mobile%20Uploads/PhotoGrid_1462130000047_zpsghve78gn.jpg)
(http://i1274.photobucket.com/albums/y424/NoBodyU_Know/Mobile%20Uploads/PhotoGrid_1462128373841_zpszseyqdsv.jpg)
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Those pineapple looks so darn good.
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(https://s31.postimg.org/k2rqhh23v/IMAG0833.jpg)