Showing category "Hmong" (Show all posts)

Hauv Siab Qaib thiab Kaus Taum Xav-Lav (Chicken and Bean Sprout Salad)

Posted by Kroocrew on Saturday, April 9, 2011, In : Hmong 


© All Rights Reserved. Used with kind permission of Tracy Anderson

This dish is a cold shredded chicken salad similar to the Yunnanese dish of "Ghost Chicken".




Ingredients
  • 1 whole chicken with skin and fat removed. (The chicken can be cut into sections for convenient cooking).
  • 1 stalk of lemon grass
  • Thai basil leaves
  • 4 cups bean sprouts
  • 4 green onions
  • Juice of one lime
  • Salt
  • 2 litres  (2 qts) water
  • MSG (optional)
Method:
  1. Pull off the hard outer leaves of the lemon grass and cut away the root and the to...

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Hmong Barramundi with Banana Flower.

Posted by Kroocrew on Wednesday, April 6, 2011, In : Hmong 




This is not a "traditional" Hmong recipe because the Hmong have not traditionally lived along the coast and are not seafarers, they are farmers. So this represents the adaptation of Hmong food preparation style to new food.




Ingredients:
  • juice of 2 limes (or lemons)
  • 1 large banana flower
  • 4 cups chicken stock ( home-made or utilizing powdered chicken boullion)
  • 1 tablespoon tamarind
  • 3-4 kaffir lime leaves, finely sliced
  • 1 stalk lemongrass, white part only, cut in half lengthways
  • 1 green mango, finel...

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Hmoob Kua Txob Tuav Xyaw Dos (Hmong Chillie, Cilantro and Tomato Chutney)

Posted by Kroocrew on Tuesday, April 5, 2011, In : Hmong 

Traditional foods often accompanied by such fiery relishes.

Ingredients:
  • 9 medium Thai chillies (or the "heat" equivalent amount of of any other chillie including  strong jalapeños and the milder habaneros), finely sliced.
  • 1/2 teaspoon salt.
  • 1 ½ teaspoons fish sauce.
  • 1/2 cup chopped scallion.
  • 1/2  cup chopped cilantro.
  • 1 cup quartered ripe cherry tomato.
  • Lime juice.
Method:
  1. Put the chillies, salt, fish sauce, scallion and cilantro into a processor. Homogenise well. Remove the mixture from the bowl a...

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Zaub Pob Qhwv (Hmong Cabbage Rolls)

Posted by Kroocrew on Sunday, April 3, 2011, In : Hmong 




Hmong Cabbage Rolls are a signature Hmong Dish. They're referred to frequently in Hmong referenced recipe sites and the use of the cabbage makes a lot of sense as the cabbage is just grown so extensively by the Hmong in Laos and Vietnam.
In Thailand some thirty to forty years ago Thailand actively replaced opium crops with vegetable crops and endeavoured to create markets for these growers. The Hmong in Thailand were some of the "hilltribe" peoples this was aimed for. Cabbage was one of the ...
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Chicken Livers and Giblet Endives

Posted by Kroocrew on Sunday, April 3, 2011, In : Hmong 


Expensive Belgian endives at market ready for sale.



Ingredients:
  • 500 gm (~1 lb) chicken livers, 1 lb, 1/2" slices
  • 500 gm (~1 lb) chicken hearts,
  • 500 gm (~1 lb) duck or chicken giblets (gizzards), thinly sliced
  • 2.5 cm (1 in) ginger, thinly sliced
  • 2 Tbsp minced garlic
  • 6 fresh kaffir lime leaves, finely chopped
  • 10 Thai chillies , or to taste, sliced
  • 30 ml (2 Tbps) fish sauce
  • 1/2 tsp black pepper, coarsely ground
  • 3 scallions w/ whites, chopped
  • 1 cup cilantro leaves, chopped
  • 1/2 cup culantro leaves, choppe...

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Hnyuv Ntxwm Hmoob (Hmong Pork Sausage)

Posted by Kroocrew on Sunday, April 3, 2011, In : Hmong 


This is a Laos sausage similar except for a variation in herbs. Here it has been cooked in a continuous coil and then cut.

Undoubtedly the best pork sausages are made with boar meat. In many countries because the boar is a protected species, farmed pork has replaced this and makes a fine substitute. If you have access to legal boar then substitute the boar meat for the pork.




Ingredients:
  • 2.25 kg (3½ lb) pork or (wild boar)
  • 570 gm (1¼ lb) pork fat
  • Juice of three limes
  • 35 grams (about 2 tablespo...

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Hmong Isaan Nam Prik

Posted by Kroocrew on Sunday, April 3, 2011, In : Hmong 




Nam Priks like sambals are a multi purpose moist ingredient. Really packed with flavour and most times exceptionally spicy. These were all developed with the use of sticky rice in mind. A little adhering to a small ball of sticky-rice is convenient and brings out a new taste with each of the numerous nam priks. I daresay this was developed by a Hmong food preparer during a time in Thailand. Many Hmong were in Thailand for some period as refugees after the war in Laos, a discrete war and spin...
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Peev Choj (Vermicelli with Bamboo and Pork)

Posted by Kroocrew on Sunday, April 3, 2011, In : Hmong 




This stir fry noodle is often served at Hmong feasts and other gatherings. It can resemble the Chinese Yunnan dish "Ants on a Tree".




Ingredients:
  • ½  bag of glass noodles.
  • 500 gm (~1 lb) ground pork
  • 3 Tbsp of chilli & soya bean sauce
  • 3 Tbsp of soy sauce paste or dark soy sauce
  • 3 Tbsp oyster sauce
  • 2 green onions minced or 1 Tbsp of onion powder
  • 2 large garlic clove minced , or 1 Tbsp fried garlic.
  • salt,
  • 1 Tbsp of ground black pepper
  • 1 batch of cilantro
  • 1 canned large bamboo shoots, shredded
  • 1 handfu...

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Hmong Caramelised Red Braised Pork (Nqaij Qab Zib)

Posted by Kroocrew on Sunday, April 3, 2011, In : Hmong 




Red braised pork hails from China. The red is produced by the prolonged braising in a Soy sauce product and suggests an illustrious food. An interpretation and local preparation of this Chinese food extends into Vietnam and Thailand and of course down into  Malaysia, Singapore and Indonesia. Like many multi-spiced meat dishes, this dish noticeably matures and improves with a delay in the period of production and eating. For this reason the recommendation of overnight storage is suggested.




I...
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Hmong Chillie Dipping Sauce (Kua Txob Ntsw Nqaij)

Posted by Kroocrew on Friday, April 1, 2011, In : Hmong 


This dipping sauce is characteristic of many of the minority cuisine condiments with the intense spiciness leaning  more towards the lao interpretation than the Vietnamese. It is a good sauce to accompany grilled meats, egg rolls, rice rolls and cabbage rolls.




Ingredients:
  • Birds Eye* chillies 10 (mixed red and green)
  • Oil 1 tsp
  • Salt.
  • Fish sauce 1 Tbsp.
  • Water 1½ Tbsp.
  • Vinegar (~1/4 tsp).
Method:
  1. Homogenise the chillies pestle and mortar or in a blender.
  2. Add the Fish sauce, Vinegar and optional MSG. M...

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Fawm Kauv (Hmong Rice Noodle Crepes)

Posted by Kroocrew on Tuesday, January 4, 2011, In : Hmong 


© All Rights Reserved. Used with the kind permission of Tiaj Yaj.



Ingredients:
  • 500 gm (~1 lb) Ground pork
  • 3 chopped scallions
  • 2 diced coriander roots and/or some chopped leaves
  • 1 cup wood ear mushrooms rehydrated and diced.
  • Fish sauce (optional)
  • Freshly ground black pepper
  • 2 cups rice flour
  • 1 cup potato starch
  • ½ cup tapioca starch
  • 3 tablespoons vegetable oil
  • 5½ cups water

Method:

Preparations and filling
  1. Make the crepe slurry by mixing the flours in a large bowl.
  2. Add the water and oil and mix well by h...

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Lws Kubtshis Tuav (Spicy Eggplant)

Posted by Kroocrew on Tuesday, December 14, 2010, In : Hmong 



Choose any firm oblong eggplants for this dish, green or purple.




Ingredients:
  • 2 large Asian whole aubergines
  • 10 bird's eye chillies.
  • 3/4 teaspoon salt
  • 1/4 cup chopped scallion, green part only
  • 1/4 lightly packed cup chopped cilantro
Method:
  1. Place the whole eggplant in a pot and cover with water. Bring to a boil over high heat. Boil for about 20 minutes, until soft.
  2. Remove from the water, cool and with your fingers remove the thin skin from the eggplants and discard. Remove the stem  and cut each e...

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Nab Vam (Hmong Tri-Colour Desert)

Posted by Kroocrew on Thursday, December 9, 2010, In : Hmong 





Ingredients:
  • coconut milk (can, carton or fresh)
  • Crushed ice
Syrup:
  • 480 ml (2 cups) of sugar & 240 ml (1 cup) of water

For Green layer:
  • 85 gm (3 oz) agar agar powder
  • 480 ml (2 cups) of pandan extract
  • 240 ml (1 cup) of water

For Yellow layer:
  • 240 ml (1 cup) of dry yellow mung beans
  • 120 ml (½ cup) of sugar
  • 60 ml (¼ cup) tapioca starch
  • 120 ml (½ cup) coconut milk

For Red layer:
  • A few drops of red food coloring
  • 450 gm (16 oz) of water chestnuts
  • 480 ml (2 cups) of tapioca starch
Method:
  1. Soak yellow mung beans...

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Kab Yob (Hmong Eggrolls)

Posted by Kroocrew on Thursday, July 29, 2010, In : Hmong 





Ingredients:
  • 2-3 pkts Mung beans thread noodles (cellophane or glass noodles)
  • 250 gm (~1/2 lb) Ground pork
  • 1/2 bunches Cilantro (chopped)
  • 2 Green onions (chopped)
  • 1 1/2 Carrots
  • 4 Eggs
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 1/4 tsp Optional MSG
  • 125 gm (~1/4 lb) Bean sprouts
  • 15 Wonton wrappers
  • Oil to fry


Method:
  1. Add noodles to boiling water and after 5 minutes remove the noodles and cut into small pieces with scissors
  2. Mix ground meat, cilantro, green onions, carrot and noodles
  3. Add eggs, salt ,black pepper and MSG...

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