Xiaosui's Home Cooking

How to make Hmong food

Steamed Rice Rolls

Steamed Rice Rolls/Fawm Kauv

Ingredients:

-  2 lbs ground pork

-  1 bunch green onion, sliced thinly

-  3 tbsp canola oil

-  2 bags of steamed rice roll powder

-  8-9 cups water *

-  2 tbsp oil

-  salt, to taste

-  black pepper, to taste

*The directions on the back of the bag says use 4 cups of water/bag but I like my batter thinner so I use 4.5 cups of water/bag.  Start out with 8 cups and adjust to your taste.

Directions:

1.  In a pot, heat up the oil and add the ground pork.  Salt and pepper to taste.

2.  Once the ground pork is fully cooked, add the green onions and cook for 1-2 minutes.

3.  Drain the mixture in a colander or spoon the mixture into a bowl.

4.  In a large bowl, mix the 2 bags of rice roll powder, 8-9 cups of water, and 1 tbsp of oil.  Stir until there are no more lumps.

5.  On medium high heat, heat a non-stick pan.  Take a small piece of paper towel, fold it into a small square and dab it into the oil.  Wipe the hot pan with it and set aside.

6.  Pour a small amount of batter (1/4 – 1/2 cup)  into the pan, making sure to swirl the pan around so the liquid covers the bottom of the pan.

7.  Cover the pan and let cook for about 15-20 seconds.

8.  Uncover the pan and flip the thin crepe onto a plate.  Fill with the meat mixture and fold it like a burrito or eggroll.

Peanut Pepper Sauce

Ingredients:

-  1 cup peanuts

-  1/2 lime

-  2-3 Thai chili peppers

-  fish sauce, to taste

-  water, to taste

-  MSG, to taste

-  salt, to taste

Directions:

1.  In a mortar and pestle, crush the peanuts.  Scoop out and put in a bowl.

2.  Add Thai chili peppers, MSG, & salt and pound until broken into small pieces.  Add to peanuts.

3.  Add about 1-3 tbsp of fish sauce, 2-3 tbsp of water, lime juice, and a dash of MSG to the peanuts and pepper.  Stir and add more fish sauce/water/lime to taste.

Dry Chili Pepper

Ingredients:

-  1 tbsp dry chili pepper

-  3 tbsp fish sauce

Directions:

1.  In a small bowl, add the dry chili pepper and fish sauce together.  Stir and serve.

The Ultimate Chinese Cookbook

 This new masterwork of Chinese cuisine showcases acclaimed chef Eileen Yin-Fei Lo's decades of culinary virtuosity. A series of lessons build skill, knowledge, and confidence as Lo guides the home cook step by step through the techniques, ingredients, and equipment that define Chinese cuisine. With more than 100 classic recipes and technique illustrations throughout, Mastering the Art of Chinese Cooking makes the glories of this ancient cuisine utterly accessible. Stunning color photography reveals the treasures of old and new China, from the zigzagging alleys of historical Guangzhou to the bustle of city centers and faraway Chinatowns, as well as wonderful ingredients and gorgeous finished dishes. Step-by-step brush drawings illustrate Chinese cooking techniques. This lavish volume takes its place as the Chinese cookbook of choice in the cook's library.

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Dan Bing

The Ultimate Chinese Cookbook

 This new masterwork of Chinese cuisine showcases acclaimed chef Eileen Yin-Fei Lo's decades of culinary virtuosity. A series of lessons build skill, knowledge, and confidence as Lo guides the home cook step by step through the techniques, ingredients, and equipment that define Chinese cuisine. With more than 100 classic recipes and technique illustrations throughout, Mastering the Art of Chinese Cooking makes the glories of this ancient cuisine utterly accessible. Stunning color photography reveals the treasures of old and new China, from the zigzagging alleys of historical Guangzhou to the bustle of city centers and faraway Chinatowns, as well as wonderful ingredients and gorgeous finished dishes. Step-by-step brush drawings illustrate Chinese cooking techniques. This lavish volume takes its place as the Chinese cookbook of choice in the cook's library.

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How to make Chinese sticky rice

This video will tell you how to make Chinese sticky rice at home. It has all the materials you need and tell you step by step. Here is the materials: Chinese rice (immersed in water for 1 hour and put some salt into it), greenbean, peanut, chestnut, dryshimp, Chinese sausage, mushroom, egg yolk, pork. You will also need some stickyrice-leaf and watergrass. Follow the video and pack each stickyrice. Then put them into boiled water for 4 hours. Then you will have the tasty sticky rice. Make sure to use watergrass to tight the pack firmly. I would say 85%-90% firm.

How to Wrap Zongzi

The Ultimate Chinese Cookbook

 This new masterwork of Chinese cuisine showcases acclaimed chef Eileen Yin-Fei Lo's decades of culinary virtuosity. A series of lessons build skill, knowledge, and confidence as Lo guides the home cook step by step through the techniques, ingredients, and equipment that define Chinese cuisine. With more than 100 classic recipes and technique illustrations throughout, Mastering the Art of Chinese Cooking makes the glories of this ancient cuisine utterly accessible. Stunning color photography reveals the treasures of old and new China, from the zigzagging alleys of historical Guangzhou to the bustle of city centers and faraway Chinatowns, as well as wonderful ingredients and gorgeous finished dishes. Step-by-step brush drawings illustrate Chinese cooking techniques. This lavish volume takes its place as the Chinese cookbook of choice in the cook's library.

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Xiaosui's Home Cooking

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Xiaosui's Home Cooking

Ha Gao (Steamed shrimp dumplings)

Dim Sum 蝦餃

The Language is Cantonese, but the instructions are very clear (and fun)

Ha Gao 12 pieces

Ingredients;
1. 1 slice of ginger
2. 2 tbsp striped bamboo shoots
3. 10 medium shrimps 105 gram = 3.7 oz ( without shells )

Shrimps marinade:
1. 1/4 tsp salt
2. a pinch of sugar
3. a pinch of pepper
4. 3/4 tsp chicken essence ( powder )
5. 1/2 tsp corn starch
6. 1 tsp sesame oil

Wrapper:
1. 60 grams wheat starch = 2.11 oz
2. 25 grams tapioca flour = 0.88 oz
3. a pinch of salt
4. 1 tsp oil
5. 100 ml boiling water = 3.38 fl oz

Put some oil on baking paper and set the Ha Gao on them in the steamer

The Ultimate Chinese Cookbook

 This new masterwork of Chinese cuisine showcases acclaimed chef Eileen Yin-Fei Lo's decades of culinary virtuosity. A series of lessons build skill, knowledge, and confidence as Lo guides the home cook step by step through the techniques, ingredients, and equipment that define Chinese cuisine. With more than 100 classic recipes and technique illustrations throughout, Mastering the Art of Chinese Cooking makes the glories of this ancient cuisine utterly accessible. Stunning color photography reveals the treasures of old and new China, from the zigzagging alleys of historical Guangzhou to the bustle of city centers and faraway Chinatowns, as well as wonderful ingredients and gorgeous finished dishes. Step-by-step brush drawings illustrate Chinese cooking techniques. This lavish volume takes its place as the Chinese cookbook of choice in the cook's library.

Recipes

Xiaosui's Home Cooking

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