This is a video I recorded using my iPhone 4S. We went to a family gathering (spirit calling ceremony) for some relatives and my hubby was tasked to make some beef larb. I decided to make a video of this because some people may be interested in learning about how Hmong make their larb. My hubby is the one in the orange shirt in the video :-) This dish shown here can feed up to 100 people. Hmong family gatherings are usually very large and there is always a ton of food and goodies!
Hope you enjoy the video. If you have any questions, feel free to leave a comment below or comment on Youtube. Please subscribe to our youtube channel!
This is a delicious, warm sweet bread that is great with coffee or tea. I learned how to make this bread from my sister in law Ntxawm Cheng. Thank you Ntxawm Cheng!!!! It's a simple process. She taught me how to make a huge batch. But this version below is one that I slightly modified to make half the batch (about 30 loaves depending on how big you make them).
I don't know what the real name of this bread is. But it kind of tastes like the bread that I ate once in California, so I'm just nicknaming this that bread!
Hmong Long Cheng sweet bread
1/2 can evaporated milk
1/2 can sweetened condensed milk
1 lb sugar (this is about 25% of a 4lb sugar bag)
5 packages of vanilla sugar
1 can coconut milk
1 and 1/2 can water (use the coconut milk can)
1 tbsp baking powder
5 packages instant yeast
5 lb bread flour (save at least 2 cups for dusting)
1 large rectangle aluminum pan
2 large aluminum baking sheets
In a really large aluminum pan, mix evaporated skim milk, condensed milk, eggs, sugar, vanilla sugar, coconut milk, water, baking powder, and yeast. You'll get a slushy consistency. I used my hands to do the mixing but if you want, you can use a whisk. By using my hands, I'm able to feel if the sugar has been dissolved.
Add the bread flour to the mixture and continue mixing until incorporated. The mixture will resemble a really thick pancake batter and will be very sticky.
In an oven, heat to 170 degrees. If you have a warm feature in your oven, keep it at 170 degrees. Cover the aluminum pan with foil and let the dough rise in the oven for about 1 hour.
The dough will double its original size. Remove from oven and place the pan on a solid surface.
Dust your hands in flour and take a baseball size piece of dough. Roll it into a hot dog bun shape and place onto the parchment paper 1 inch apart. You can also roll it into a circle if you wish. Try different shapes!
You can use two baking sheets to cut the cooking time in half. Just remember, the bottom one will cook faster so you will have to keep an eye on it.
Bake in oven at 350 degrees for about 30 minutes or until the bottom turns slightly brown. The top may not be brown, but as it cools it gets brown. Remove and cool on a rack.
Add some pandan custard to the inside when you are rolling the dough into pieces.
You can also try taro, vanilla custard, nutella, etc ... be creative!
You can also try to slice the top to make cool shapes like X's or other. Get creative!
Personally, I like my buns soft so I try not to let the bottom part brown too much. Once you take it out of the oven, it still continues to cook a little. You will notice that the top will start to brown more even after it's out of the oven.
If you want to freeze the buns for later use, don't cook them all the way brown. Use a tong to lift up the bottom to see how solid the bun is. If it's flimsy, it's not cooked. If it's firm but not brown, remove from oven. Let it cool first before putting into a bag or freezer. If it's hot and you freeze it in a bag, condensation will build up and you will have a slimy bun hehe.
Good luck! Please leave me a comment if you have any questions. I'll be back to post more step by step pictures. A lot of people have been asking me for this recipe so I am posting it here for you to try! I love to share, so sharing it is!
I hired my niece Ashley to help be my model for the day. Afterwards, I treated her out to eat sushi and bento at Takumi in Madison, WI. We took these photos at the UW Arboretum on a semi-cloudy June day around 6 p.m. in the evening. This was taken with a Nikkor 50mm AF-S f/1.4G lens.
This soup is great to eat on cold winter days or just days when you are feeling under the weather. It can be enjoyed with various condiments such as fried garlic, chili paste, cilantro, green onion, fish sauce, etc ... Today, I will show how to make a simple rice noodle soup with chicken.
Serves 4 servings
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
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:
Boil the chicken, salt, & lemonstalk in the water.
Scoop out any foam that may be floating in the water.
Cook for about 10-15 minutes. Cooking time will depend on how big you chopped up your chicken pieces.
Take the chicken pieces out and shred them with a fork until you get small pieces. Set the chicken aside in a bowl.
Making the noodles:
Boil water in a pot.
Mix the 1 cup rice flour (red one) and the 1 cup glutinous rice flour (green one) in a large bowl.
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).
On a large surface, lightly flour with tapioca starch.
With a rolling pin, flatten out the dough. Add tapioca starch so it doesn't get too sticky.
Cut the noodle into long strings.
Putting it all together:
Carefully place the noodles into the stock and boil for 5 minutes.
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.
Cook an additional 5 minutes. Then it's ready to serve!
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.
Hope you enjoy this recipe. Feel free to leave me any comments.