Ingredients:

• 1 to 2 cups of frozen mangos
• 1 cup water (adjust if needed)
• 4 or 5 ice cubes
• 1 or 2 tsp Mio Liquid Water Enhancer Lemonade flavor
• 1 tsp Chamoy
• sprinkle of Tajin
• tamarind candy stick
   

1. In a blender, add frozen mangos, water, and ice. Blend for a few seconds.
2. In a cup, add chamoy. Then sprinkle some tajin. Then add the blended mango. Add as many layers as you like.

LATEST RECIPE AS SHOWN IN THE VIDEO - more crispy texture

• 1 bag rice flour (this equals 4 cups)
• 2 cups sugar
• 5 large eggs
• 1 can coconut milk (13 oz)
• 1/2 cup water
• oil for frying

1. In a large bowl, mix everything together (except oil because that's used for frying).  Make sure there are no lumps.
2. Heat a pot on high heat and add oil.  I use peanut oil because it has a high smoke point.
3. Once the oil is hot, dip your mold into the oil and let it get hot. If the mold is not hot, the batter will not stick to the mold.
4. Dip the mold into the batter (dip it almost to the top, but becareful not to go to the top). Shake it lightly to remove excess batter.
5. Dip the mold into the hot oil and then lightly shake/wiggle the handle.  The batter will loosen and fall into the oil.
6. Cook the cookie for only a few seconds and then remove onto a plate.
7. To shape the flower, take a small bowl and place it upside down on a plate. Then place the flower on top of it to make it curve.
8. The cookie is ready to eat when it has cooled.

OLD RECIPE I USED TO USE - thin and delicate texture, melts in  your mouth

• 2 and 1/2 cup rice flour
• 1 and 3/4 cup tapioca starch
• 1 and 1/2 cup all purpose flour
• 2 and 1/2 cup sugar
• 7 large eggs
• 1 can coconut milk (13 oz)
• 1/2 cup water
• oil for frying
• lotus flower / blossom mold
  
  This recipe makes about 30-50 cookies
   

1. In a large bowl, mix the rice flour, tapioca starch, and all purpose flour together. Make sure there are no lumps.
2. In another large bowl, beat the eggs and sugar with a whisk. Add the coconut milk and the water. Mix.
3. Slowly add the mixed flour to the liquid mixture and stir to combine.  Make sure there are no lumps.
4. If you want to make multiple colors, divide the batter and add food coloring. You can also skip this step if you like the natural color.
5. Heat a pot on high heat and add oil.  I use peanut oil because it has a high smoke point.
6. Once the oil is hot, dip your mold into the oil and let it get hot. If the mold is not hot, the batter will not stick to the mold.
7. Dip the mold into the batter (dip it almost to the top, but becareful not to go to the top). Shake it lightly to remove excess batter.
8. Dip the mold into the hot oil and then lightly shake/wiggle the handle.  The batter will loosen and fall into the oil.
9. Cook the cookie for only a few seconds and then remove onto a plate.
10. To shape the flower, take a small bowl and place it upside down on a plate. Then place the flower on top of it to make it curve.
11. The cookie is ready to eat when it has cooled.

• 1 cup vermicelli noodles
• 1 cup chopped lettuce
• 1 cup any veggie of your choice
• shrimp or chicken

Annie's sweet salty salad dressing - good for 2-3 salad servings
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• 1/4 cup sugar
• 1/4 cup lime juice or lemon juice
• 2 tbsp fish sauce (three crab brand)
• 1 tbsp chunky peanut butter
• 1 tbsp chili sambal (jar with green cap)
• (you can adjust the amount to fit your taste)

In a small pot, mix the sugar and lime juice and heat on high until the sugar dissolves. (about 1 minute).

Then remove from heat. Add 2 tbsp of fish sauce, chili sambal, and chunky peanut butter.

Mix until well combined. Let cool or you can chill in fridge until cold.

Pour sauce over salad when ready to serve.

• 1 pound chicken cut up into small pieces
• 1 onion sliced into thick wedges
• 1/4 cup soy sauce (or 1/2 cup depending on the saltiness level of your brand)
• 1/2 cup rice wine vinegar
• 2 tbsp packed brown sugar
• 1/2 cup water
• 1/4 tsp black pepper

Mix everything together and place into a pan.
Heat the pan until it starts to boil, then reduce to low heat, cover with a lid, and let cook for 20 minutes.
Then turn up the heat to high and let the water evaporate until the sauce gets thicker.
Turn off the heat and serve.

You can add thai chillies or hot pepper flakes if you like it spicy.

Ingredients:

• 5 pounds pork belly grounded up
• 5 pounds ground pork
• 1/4 cup thai chilis minced
• 1 cup red onion minced
• 1 cup green onion minced
• 1 cup ginger minced
• 1 cup lemon grass finely minced
• 1/4 cup lime leaf minced
• 1/4 cup chili sauce in peanut oil
• 1/4 cup tapioca starch
• 1/2 cup glutinous rice flour
• 1 tbsp Morton Tender Quick 
• 1 tbsp MSG (optional)
• 1 tbsp salt
• 1/2 cup fish sauce (three crabs brand)
• 1 cup water
• 1/4 cup sugar
• hog casings
   

1. Remove the hog casings and let sit in cold water for 30 minutes.
2. Rinse each hog casing with cold water until the salt is removed. May need to repeat several times.  Set aside.
3. Mix the water, chili sauce, and thai chilies in a small bowl.
4. In a large bowl, mix all the ingredients together and pour the sauce in step 2 into the mixture.
5. Stuff the sausage in the hog casings.  You can use various methods to stuff your sausage.  In my video below, I will demonstrate to how stuff sausage using a sausage stuffer I bought from Gander Mountain.

Hmong Jello Ingredients:

Version 1

• 1 cup of Knox Unflavored Gelatine (if you can find the 16 oz can it will save you lots of $$)
• 1 can of coconut milk (13 oz can)
• 5 cups of hot water
• 1 and 1/2 cup of sugar
• add small amount of salt (optional)
• add drops of smell flavoring (cov tsw tsw qaab rau nabvam) OPTIONAL
   

1. Add sugar to a large bowl.
2. Measure out 5 cups of boiling water to a big bowl. (becareful cos it's hot!)
3. Then add the water to dissolve the sugar.
4. Add coconut milk and stir.
5. Lastly, add the Knox unflavored gelatine. 
6. Divide the mixture into three equal parts. 
7. Add food coloring as you wish. 
8. In a large pan, pour one color mixture and place in the refrigerator until firm (usually 15 minutes, depends on the temperature of your fridge). 
9. When the layer is firm, add another layer.
10. Once it's all solid, cut it up into smaller pieces!

VERSION 2 - this one tastes creamier!

5 cups water
1 and 1/2 cups sugar
3/4 cup unflavored gelatin
1 can of coconut milk (13 oz)
5 egg yolks
pinch of salt
Food coloring of your choice

Mix the water, coconut milk, and sugar in a bowl and heat over medium heat. Add a pinch of salt, optional.
When little bubbles start to form on the surface, add the egg yolks and stir immediately. Do not let it boil or else you will have scrambled eggs.
Sprinkle the gelatin carefully and stir so it does not get lumpy.
Remove and separate into 3 equal parts.
Add food coloring as you wish.
Pour one color in a pan and chill in the freezer or fridge until solid.
Pour next color when the layer is solid enough to hold another layer.
Continue until all colors are done.
Cut and serve!

To make egg shell mold, crack the narrow end of the egg with a toothpick or knife. Carefully remove a dime size hole. Pour out the egg whites, then the egg yolk will come out last. You can use the egg yolks for this recipe or save for another time. Rinse the egg shell in water. Place upside down back in the egg carton so the water drips out.  If you are concerned about using real eggs, I suggest you can buy egg molds online or at the store.  They make jello molds for eggs.

To fill the egg shells, use a plastic bag and pour it carefully into the shells. OR put the liquid into an empty plastic squeeze bottle and pour into the egg shell.

Ingredients:

• 2 packages cream cheese
• 1/2 cup sugar
• 2 eggs
• 1 premade graham cracker crust
• 1 tsp vanilla extract
• 1 can cherry (optional for topping)
   

1. Combine the cream cheese, sugar, eggs, and vanilla extract. It can be lumpy.
2. Then pour the mixture into the graham cracker pie crust. 
3. Bake in the oven at 350 degrees for 45 minutes or until golden brown.
4. Chill until cold.
5. Then add your favorite topping.

Stock Ingredients:

• 1 cup chicken pieces (you can use whatever pieces you want)
• 5 cups water (you can add more later if you want it less thick)
• 1 stalk lemongrass (chopped into 3 pieces) - optional
• 3 chopped green onion for garnish - optional
• 1/2 tsp salt
   

Noodle Ingredients:

• 1 cup rice flour
• 1 cup glutinous rice flour
• 1 cup hot boiling water
• tapioca flour for dusting (keeping it from sticking)
  
   

Making the stock:

1. Boil the chicken, salt, & lemonstalk in the water.
2. Scoop out any foam that may be floating in the water.
3. Cook for about 10-15 minutes. Cooking time will depend on how big you chopped up your chicken pieces.
4. Take the chicken pieces out and shred them with a fork until you get small pieces.  Set the chicken aside in a bowl.

1. Boil water in a pot.
2. Mix the 1 cup rice flour (red one) and the 1 cup glutinous rice flour (green one) in a large bowl.
3. Add 1 cup boiling hot water slowly into the mixture and mix it together until incorporated. You will have to use your hands to knead the dough.  If it is too dry, add 1 tsp water.  If it gets too sticky, add a few tsp of tapioca starch (blue one).
4. On a large surface, lightly flour with tapioca starch.
5. With a rolling pin, flatten out the dough.  Add tapioca starch so it doesn't get too sticky.
6. Cut the noodle into long strings.

Putting it all together:

1. Carefully place the noodles into the stock and boil for 5 minutes.
2. Then add back the chicken pieces.  Add more water if it gets too thick. Be careful not to stir the noodles too much or else they will break.
3. Cook an additional 5 minutes. Then it's ready to serve!
4. Add any condiments of your choice!

Modifications to this recipe - time saver!

• If you have a KitchenAid mixer or similar, mix the flours and water with the dough mixer.
• If you have a KitchenAid noodle cutter, use the fetticine blade to cut the dough into strips.