food

Hmong Pork Sausage

Hmong Pork Sausage, Asian Sausage

It's been a fun journey making hmong sausages over the past year.  Prices have really peaked here where I usually buy hmong pork sausage. Now it's about $10 for a 2 pound pack.  So I opted on my quest to make my own home made Hmong style pork sausage.  I am happy to share with you what has worked for me and that I've received great feedback on my sausages.  The recipe below will make about 10 pounds of pork sausage.  They keep very well in the freezer, so you can keep them there for months and they will still taste great!

I also have another recipe for an herb infused hmong pork sausage. I will make a video of that one another day.  For now, the one below is for the spicy hmong pork sausage.  If you don't like spicy, omit the thai chilies.

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
  • 1/2 cup sodium nitrate (seasoning salt meat tenderizer)
  • 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.

Tips and Advice

  • Get a good quality sausage stuffer if you are going to make a lot of sausage.  Doing it manually takes too long.
  • I bought a Kitchenaid sausage stuffer attachment for under $20 but it took too long and my arms got sore pushing the meat into the stuffer.
  • I tried doing it manually with a milk jug and 2 liter bottle. Too long.
  • Do not overstuff the sausage, leave it loose so that the meat can expand and cook.  If your sausage explodes, it means it was too packed too tight.
  • If your sausage comes out too salty, it usually means you left a lot of salt in the hog casings and didn't rinse all the salt out.
  • Sodium Nitrate is the same thing as the Morton Tender Quick salt. You can find this at most grocery stores.
  • MSG is optional. It's a meat flavor enhancer, if you don't like it don't use it.
  • Don't skimp on the chili sauce in peanut oil. This gives the sausage that nice flavor and color.

 

 

Asian Pork Sausage, Hmong Sausage, Lao Sausage

Chinese Sponge Cake

chinese sponge cake hmong food

This recipe is very easy to make! I love eating these any time of the year! They are soft, moist, and delicious! Reminds me of my childhood.

Ingredients:

  • 3 egg yolks
  • 3 egg whites
  • 1 whole egg
  • 1/3 cup canola oil
  • 1/2 cup sifted cake flour
  • 1/4 cup fine sugar (see instructions below to make your own)
  • 1/2 tsp vanilla extract (optional)

Steps

  1. Beat the 3 egg yolks plus 1 whole egg. 
  2. Add the oil and beat.
  3. Add the cake flour and mix. Add the vanilla extract.
  4. In a mixer, beat the egg whites until frothy. Then add sugar.
  5. Continue to whisk until the egg whites form stiff peaks.
  6. Fold the egg whites into the batter until combined.
  7. Pour into paper lined cup cake pan.
  8. Bake in the oven at 350 degrees for 18 to 20 minutes (or until top is golden brown).
  9. Cool on a rack and serve!

Making your own fine sugar

  • Put sugar in a food processor and process it until it is powdery soft. 
  • You don't want to end up with powdered sugar, but you want the consistency to be soft and fine.

Green Papaya Salad

I love eating green papaya salad especially in the summer! It is light and refreshing.  It's a little sweet, sour, and spicy! You can make it with a few key ingredients!  This is a recipe that I created through experimentation and trial/error.  Hope you like it. This is a very popular salad that Hmong people love to eat especially at Hmong soccer tournaments and Hmong New Year celebrations.  Green papaya salad originated from Laos/Thailand. 

Green Papaya Salad Recipe Ingredients:

  • 2 cups shredded green papaya
  • 1 clove garlic
  • 3 thai chili pepper (add more or less pepper to suit your taste)
  • 1 tsp shrimp paste
  • 1/4 tsp crab paste
  • 2 tbsp salted crab
  • 2 tbsp palm sugar crushed + 1 tbsp water (melt for 30 seconds in a microwave)
  • 1 tbsp fish sauce (three crabs brand)
  • 1/4 cup tamarind paste water
  • 1/2 lime (this also equals about 1 tbsp, add more lime if you like it more sour)
  • 1 1/2 tbsp crushed peanuts
  • 5-7 cherry tomatoes sliced

Preparation

  • Peel the green skin off the papaya with a peeler. Use the asian shredding peeler to get thin shreds. Or if you don't have one, chop the papaya all around and then use a knife to slice it into strips (doing it the old fashioned way makes the salad crisp).
  • Melt the crushed palm sugar with 1 tbsp water in a microwave for 30 seconds
  • To make the tamarind paste water, take a block of tamarind and add equal amount of hot water.  Let is soak for about 10-15 minutes and then squeeze out the juice.  You can use it just like this or put it through a sieve to remove the seeds.

Putting it all together

  1. In a mortar, smash/grind the thai chili pepper.
  2. Add the garlic clove and smash.
  3. Add the shrimp paste, crab paste. Mix.
  4. Add the salted crab and smash lightly to remove the juices from the crab.
  5. Add the fish sauce, sugar syrup, tamarind paste water. Mix.
  6. Add the tomatoes and smash lightly to bruise the tomatoes.
  7. Put the shredded green papaya in a large bowl.
  8. Add the sauce and crushed peanuts to the papaya and toss to coat the papaya.
  9. Serve

Adjust the ingredient measurements to suit your taste! 

Kicking it up a notch:

  • Add some long green beans
  • Add some shredded carrots
  • Add some dry small shrimp
  • Add some khaub poob noodles
  • Eat it with some pork rinds
  • Add padek (mud fish) to give it a pungent kick
  • Anything you like!!!!!

You can buy the ingredients at most asian grocery stores.  Just ask the clerk to help you find them.

Leave me a comment if you try this recipe!

 

How to make cheesecake

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.

How to make chinese steamed pork buns

This is a simple recipe that you can make at home.

Dough Ingredients:

  • 2 and 1/2 cup all purpose flour
  • 3/4 cup warm water
  • 1 and 1/2 tsp yeast
  • 2 tbsp grapeseed oil or you can substitute it with canola oil
  • 3 tbsp instant dry milk powder
  • 4 tbsp sugar
  • 2 tsp baking powder

Filling ingredients:

  • 1/2 pound ground pork (or meat of your choice)
  • 1/2 cup cabbage (chopped)
  • 1/2 cup green onion (chopped)
  • 1 tbsp hoisin sauce
  • 1/2 tsp salt
  • 1 egg
  • 1 slice tofu (optional, but I suggest you use it because it makes the pork moist)
  • 1 chinese sausage (optional, sliced into small pieces)
  • hard boiled eggs (optional)
     

Making the dough

  1. Combine the yeast with the warm water, set aside.
  2. Combine all the dry dough ingredients together in a food processor. Blend for 30 seconds.
  3. Mix the oil with the yeast and water mixture.
  4. Open the food processor and pour the liquid into the dry ingredients. Process for 2 minutes.
  5. Remove the dough and let rise in a warm place for 1 hour or until double in size.

Making the filling

  1. Mix all the ingredients together with your hands.

Putting it together

  1. Divide the dough into 16 pieces (or make bigger buns -  your choice, you just get less buns)
  2. Roll out with rolling pin into 6 inch diameter
  3. Add 1 tbsp meat mixture.
  4. Fold ends of dough into each other like you are building stairs with them. (watch my video)
  5. Place onto cut up squares of parchment paper.
  6. Steam for 12 - 15 minutes depending on the size of the bun.

 

How to make steamed rice cake banh bo

steamed rice cake, banh bo


 

This is a delicious Vietnamese dessert called steamed rice cakes also known as banh bo.  When I was little, my grandma used to make this for me (minus the coconut milk). There is a chinese version to this cake that doesn't use coconut milk. In hmong we call this "ncuav sawv".

Many years ago when I tried to learn how to make this dessert, I failed miserably 13 times.  On my 14th attempt, I finally got the beautiful honeycombs in my steamed rice cake. Oh boy, what a journey that was!  The key to this recipe is PATIENCE!!!! Do not rush anything otherwise, you'll end up with a flat and unflattering cake.  I also found that the secret to nice honeycombs is also in the preparation of the first step. It is critical that you have a good solid container.

Update!
If you use instant yeast, you only need to allow the batter to rise for about 1 hour, then add the coconut/water/sugar mixture and let rest 20 minutes and then you can steam it. No need to wait 5-10 hours.

Ingredients:

  • 1 - 16 oz bag rice flour
  • 2 cups lukewarm water
  • 1 tbsp sugar
  • 1 package yeast or 2 1/4 tsp yeast
  • 1 - 13 oz can coconut milk (the cooking kind is preferred, do not use dessert coconut milk)
  • 1 3/4 cup sugar (adjust sugar to your liking)
  • 1 cup water
  • gallon ice cream bucket or other airtight container

Step 1

  1. Add 2 cups warm water, yeast, and 1 tbsp sugar to an ice cream bucket. Mix.
  2. Add rice flour and mix.
  3. Close lid, set aside for 5 - 10 hours (or overnight).  The batter will rise and fall.  The longer you keep it in the container, the stronger the flavor. 

Step 2

  1. In a small pot, add 1 cup water, coconut milk, and the sugar. Heat on medium until sugar is dissolved. Do not boil.
  2. Set aside for 10-15 minutes until cool.

Mixing it all together

  1. Using a whisk, stir the batter to loosen it from the ice cream bucket.
  2. Add the syrup from step 2 to the batter. Mix.  It will become the consistency like milk.
  3. Close lid.
  4. Set aside for 1 hour.

After 1 hour

  1. Open lid and you will see tiny air bubbles form.
  2. If you want to make multiple colors, separate the mixture into equal parts. Add food coloring of your choice. Skip this step if you don't want color.
  3. Heat a steamer to boiling and place a metal pie pan.  Make sure the metal pie pan is hot before you pour in the mixture.
  4. Steam on high for about 15-20 minutes.
  5. When the rice cake is done, the top surface should be solid.
  6. Remove from steamer and place into a freezer for about 10-15 minutes until cool.
  7. Transfer onto plate and cut. Serve

I hope you try this recipe and let me know how it turns out for you!

Variations!

  • Steam in tart molds
  • Cut up the bottom of soda cans and use as a mold.  It has a unique shape!
  • Steam in small round molds or dishes

How to make sweet pork with eggs

sweet pork hmong

sweet pork hmong  sweet pork hmong

Sweet pork is a very popular dish at Hmong family gatherings.  This is a popular dish in Asian countries such as China, Vietnam, and the Phillippines.  I will show you how I make my version of sweet pork.  It's very simple and easy! We call this in Hmong nqaj qaab zib or nqaij qab zib

I'll be very straight forward and honest, no one was willing to teach me this recipe.  Everytime I asked someone to show me how they made this dish, they would tell me it was very hard and complicated or they would tell me only half of the recipe.  So for many years, I experimented and tried different ways. I felt really bad asking for other people's recipes because some people don't want to give it away.  That's okay, I respect that.  So I went on my own food journey and tried making sweet pork.  I failed miserably many, many times.  The first time I made it, I put too much sugar and it came out like candied bacon. Hahaha!  The second time I  made it, it was way too salty.  The third time I made it, it tasted great but had no caramel color, it looked like boiled pork only.  As the story goes, many pounds of pork belly, sugar, and soy sauce later .... I finally resulted in this recipe which I use whenever I get a sweet pork craving.  Haha, do let me know what you think and if you have any suggestions how you make it. I'm very interested to know how you make your sweet pork recipe!

Sweet Pork Ingredients:

  • 4 cups pork belly, sliced
  • 7 eggs
  • 1/2 cup soy sauce
  • 1 tbsp oyster sauce
  • 3-5 pieces of star anise
  • 1 tbsp garlic, chopped
  • 1 thumb ginger, sliced thin
  • 1/2 cup brown sugar, packed tight
  • water, lots of it
  • 1 tbsp oil
  • additional soy sauce for browning eggs
     
  1. Marinate the pork belly in soy sauce and oyster sauce. Set aside.
  2. Boil the eggs. Then remove the eggshell when done.
  3. In a large pot, add oil.  Add the garlic and ginger. Stir until brown.  Add the brown sugar.
  4. When the sugar is melted, add the pork belly marinade including juices and all.
  5. Stir for a few minutes until the pork gets slightly white.  Then add 4 cups water or more  until the pork is all covered.
  6. Cook for 1 hour or more.  For more tender pork, keep adding water and cook 2 hrs or longer.  You can add the star anise at any time.
  7. The water will evaporate.  When it reaches the thickness you like, remove from heat and serve.

Remember, you can always adjust the taste by adding water, increasing or decreasing the amount of sugar or soy sauce!

I hope you enjoy this recipe. Please leave me a comment if you try it or have any questions!

How to make Hmong Eggrolls

Hmong eggrolls are fun to eat any time of year!  Here is a very basic recipe.  Experiment with other ingredients and add whatever you like to suit your taste!

Ingredients:

  • 1 lb or 2 lb ground meat of your choice (pork, chicken, turkey, beef)
  • 2 cup shredded cabbage
  • 2 cup shredded carrots
  • 2 cup chopped onion
  • 2 tbsp oyster sauce
  • 2 tbsp salt
  • 1 package rice vermicelli cellophane noodles
  • 3 eggs
  • 1 egg yolk for sealing the wrapper
  • 50 sheets eggroll skins
     
  1. Add hot water to rice vermicelli cellophane noodles and let soak 5-10 minutes until soft.  Then take scissors and cut up the noodles.
  2. Mix meat, cabbage, carrots, onion, oyster sauce, salt, noodles, eggs until well combined.
  3. Peel the eggroll skins.
  4. Place eggroll skin on a flat surface. Add the eggroll mixture and roll up. Seal the ends with egg yolk.
  5. Fry in hot oil until golden brown.

Eat with some sweet chili eggroll sauce!

 

How to make chicken feet with black bean sauce

Here is an easy recipe how to make chicken feet with black bean sauce.  This is so delicious and yummy.  Ohhh and it is so addicting too! I can't put the food down! OMGAH! I hope you enjoy this recipe. 

Get your ingredients ready!

Ingredients:

  • 2 - 3 pounds chicken feet
  • 2 tbsp chinese black bean
  • 2 tbsp oyster sauce
  • 2 tbsp soy sauce
  • 2 tbsp minced garlic
  • 1 thumb ginger sliced into small strips
  • 3 cup water
  • 1/4 cup green onion sliced thinly
  • 1 tbsp brown sugar
  • 2 tbsp corn starch mixed with 1/2 cup water

     

1.

Get all your ingredients ready.  (click on the picture on the right to view larger image).

2.

Cut off the nails with scissors or a knife. Wash and drain the chicken feet. Squeeze out all the water.  You can also use a paper towel to dry them. 

3.

In a hot pan, add 1-2 cup oil. 

BE CAREFUL WHEN ADDING THE CHICKEN FEET TO THE OIL. IT IS HOT AND THINGS WILL POP!

Deep fry the chicken until golden brown.

4.

Add the garlic and ginger to a new pan with some oil. Stir until brown.

5.

Now add the chicken feet, oyster sauce, chinese black beans, and water. 

Once mixed, remove and place into a pressure cooker.

Cook for 20 minutes.  Be careful when using a pressure cooker. 

When done, put the pressure cooker under hot water, when the steam button is released, you may open the pressure cooker.

(If you don't have a pressure cooker, just cover and let it cook until the chicken feet is tender.  This could take a long time and if the water dries out, you may need to add more water.)

6.

Add the brown sugar, corn starch + water mixture, and the green onions.  Stir for about 5 minutes until the sauce gets thicken.

7.

Ready to eat!

Please leave me a message if you tried this recipe. I want to know if you like it! :-)  Also, please subscribe to my youtube channel http://youtube.com/hmongfood if you like my recipes.

How to make Khaub Poob

How I make khaub poob recipe, the hmong way.  Name variations are: kao poon, kapoon, kao pun, kao pong, etc ...

Ingredients:

  • 12 cups cold water
  • 1 whole chicken
  • 2 cup bamboo shoots
  • 1 red bell pepper, skin off and chopped
  • 1/2 cup garlic
  • 1/2 cup Red curry paste
  • 1/2 cup Namya curry paste
  • 1 or 2 cans coconut milk
  • 2 cubes chicken bouillon
  • 2 cabbage leaves (optional)
  • Rice noodles
  • 2 tsp salt

Garnishes:

  • shredded cabbage
  • fish sauce
  • shredded banana leaf
  • green onion
  • cilantro
  • basil .. whatever you like
     

 

Pages