hmong food

Ingredients:

• 1 bag frozen mussels (I bought mine from the asian store)
• 1 cup mayonnaise (you can use the Japanese Kewpie brand or regular mayo)
• a few squirts of sriracha sauce (adjust to your liking)
• smelt roe fish eggs (optional)
   

1. Thaw the mussels. Pat dry with a towel or napkin.
    
2. Place mussels on parchment paper on a baking sheet.
    
3. Mix the mayonnaise and sriracha sauce together til it blends together.
    
4. Using a spoon, scoop out the sauce and layer it onto the mussels generously.
    
5. Broil in the oven for about 5-10 minutes until it turns golden brown.
    
6. Remove from oven and serve hot.

Variations

• Add the smelt roe after you layer the mussels with mayo / sriracha sauce.
• You can also cut up the mussels into smaller pieces and then place them back on the shells, then add the sauce and bake.  It makes it easier for eating.

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!

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
   

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!

Ingredients:

• 2 or 3 pounds of blue crab (cleaned, gutted, and split in half)
• 1 pound shrimp
• 1 package of imitation crab meat
• 1/2 cup chopped garlic
• 1/2 cup chopped ginger
• 1 cup fresh basil
• 1 cup chopped onion
• 1 1/2 cup oyster sauce
• 1 jar crab paste
• 1 jar shrimp paste

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.