Author: A Petite Mama

Desserts

Ambrosia Salad

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Ambrosia Salad
Print Recipe

Ambrosia Salad

Prep Time7 minutes
Total Time7 minutes
Servings: 6

Ingredients

  • 1 lb Strawberries, cut into fourths
  • 4 Bananas, sliced
  • 2 cup Grapes, cut in half
  • 2 - 11 oz can Mandarin Oranges
  • 2 cup Miniature Marshmallow
  • 1 cup Strawberry Yogurt
  • 16 oz Cool Whipped

Instructions

  • Cut the strawberries into fourths. If some pieces are big, cut them smaller. Slice the grapes in halves. Sliced the bananas. Drain the mandarin oranges. Put all the fruits in a big bowl.
  • Pour in mini marshmallow, yogurt, and cool whip. Fold the fruits, marshmallow, yogurt, and cool whip together until mixed. Enjoy!
One of my favorite dessert is Ambrosia salad. Ambrosia is a variation of fruit salad. It includes mandarin oranges, pineapples, strawberries, bananas, cherries, grapes, and miniature marshmallow. Some recipes include other fruits too. It is super good and easy to make.

A few years ago, a friend of ours told us that ambrosia is food of the Greek Gods. In the ancient Greek myths, ambrosia means immortality. It is often depicted as the “conferring longevity or immortality upon whoever consumed it.” Cool huh?

Ingredients:
  • 1 lb Strawberries, cut into fourths
  • 4 Bananas, sliced
  • 2 cup Grapes, cut in half
  • 2 can 11 oz Mandarin Oranges
  • 2 cup Miniature Marshmallow
  • 1 cup Strawberry Yogurt
  • 16 oz Cool Whipped
Directions:

Cut the strawberries into fourths. If some pieces are big, cut them smaller. Slice the grapes in halves. Sliced the bananas. Drain the mandarin oranges. Put all the fruits in a big bowl.

Ambrosia Salad

Pour in mini marshmallow, yogurt, and cool whip.

Ambrosia Salad

Fold the fruits, marshmallow, yogurt, and cool whip together until mixed.

Ambrosia Salad

Enjoy!

Ambrosia Salad

 

 

Desserts

Swiss Buttercream Recipe

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Swiss Buttercream
Print Recipe

Swiss Buttercream Recipe

Prep Time20 minutes
Total Time20 minutes

Ingredients

  • 5 Egg Whites
  • 1 1/2 cup Granulated Sugar
  • 4 sticks Unsalted Butter, room temperature, cut into Tablespoons
  • 1 tsp Vanilla Extract
  • 1 Pinch of Salt

Instructions

  • Place the egg whites and sugar in the metal bowl of the stand mixer. Put the bowl on top of a pot with boiling water, not touching the water. Whisk constantly until the sugar dissolves and not grainy anymore.
  • Place the bowl on the stand mixer and whip on high until it forms a stiff peak. About 10 minutes.
  • With the mixer on low, beat in the butter. After all the butter is added, increase the speed to medium high and mix until smooth.
  • This buttercream can be stored on the counter for a few days or in the refrigerator. If store in refrigerator, bring it to room temperature before using.

Unlike regular buttercream, Swiss Buttercream is more refined and not too sweet. This recipe uses granulated sugar instead of powdered sugar. You can easily adjust the sweetness of the buttercream by adding less or more sugar. I like this recipe because the buttercream is thick and holds its shape well.

Ingredients:
  • 5 Egg Whites
  • 1 1/2 cup Granulated Sugar
  • 4 sticks Unsalted Butter, room temperature, cut into Tablespoons
  • 1 tsp Vanilla Extract
  • 1 pinch of Salt
Directions:

Place the egg whites and sugar in the metal bowl of the stand mixer. Put the bowl on top of a pot with boiling water, not touching the water. Whisk constantly until the sugar dissolves and not grainy anymore.

Place the bowl on the stand mixer and whip on high until it forms a stiff peak. About 10 minutes.

With the mixer on low, beat in the butter. After all the butter is added, increase the speed to medium high and mix until smooth.

This buttercream can be stored on the counter for a few days or in the refrigerator. If store in refrigerator, bring it to room temperature before using.

Swiss Buttercream

Appetizers

Steamed Cabbage Rolls

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Cabbage Rolls
Print Recipe

Steamed Cabbage Rolls

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 6

Ingredients

  • 1 Large Cabbage
  • 1 lb Ground meat of choice (pork, beef, turkey)
  • 1-2 Carrots
  • 3 Bean Thread Noodles bundles
  • 1/2 cup Oyster Sauce
  • 1 tbsp Hoisin Sauce
  • Salt, to taste
  • Black pepper, to taste

Instructions

  • Fill a large pot with water half way. Bring it to a boil. Rinse the cabbage and cut the bottom in a square shape around the root. Some people like to take out the bottom root, but you can keep it on. Put the cabbage in the boiling water. This will help the cabbage leaves come off easier.
  • While waiting, shred and cut the carrots.
  • Flip the cabbage using a thong every 5 minutes. Be careful, it's HOT!
  • In a medium bowl, soak the bean thread noodles in warm water until the noodles are soft and loose. Drain and cut them shorter.
  • Combine the ground meat, carrots, noodles, oyster sauce, hoisin sauce, salt, and black pepper.
  • Using a tong, remove some leaves from the cabbage. Cut the hard stem off the cabbage (in a triangular shape).
  • Put the fillings on the leaf. Start rolling by folding the bottom to cover the fillings, then the sides, then roll it.
  • Put the cabbage rolls in a steamer and steam it for 30 minutes.
  • Serve with sweet and chili sauce, peanut butter sauce, or hot peppers. Enjoy!

Steamed cabbage rolls are a healthier version of egg rolls. It is a healthy and low carb dish that is very easy to make. Great to eat when I want something light and to lose weight.

Cabbage rolls are cooked cabbage leaves wrapped with fillings. There are many variations of this dish. It’s a common cuisine that has spread throughout Europe, Asia, and US.

Ingredients:
  • 1 Large Cabbage
  • 1 lb Ground meat of choice (pork, beef, turkey)
  • 1-2 Carrots
  • 3 Bean Thread Noodles bundles
  • 1/2 cup Oyster Sauce
  • 1 tbsp Hoisin Sauce
  • Salt, to taste
  • Black pepper, to taste
Directions:

Fill a large pot with water half way. Bring it to a boil.

Rinse the cabbage and cut the bottom in a square shape around the root. Some people like to take out the bottom root, but you can keep it on.

Put the cabbage in the boiling water. This will help the cabbage leaves come off easier.

cabbagecabbage

While waiting, shred and cut the carrots.

Flip the cabbage using a tong every 5 minutes. Be careful, it’s HOT!

cabbage

In a medium bowl, soak the bean thread noodles in warm water until the noodles are soft and loose. Drain and cut them shorter.

bean thread noodlesbean thread noodles

Combine the ground meat, carrots, noodles, oyster sauce, hoisin sauce, salt, and black pepper.

cabbage rolls stuffing

Using a thong, remove some leaves from the cabbage.

cabbage leaf

Cut the hard stem off the cabbage (in a triangular shape).

cabbage leaf

Put the fillings on the leaf. Start rolling by folding the bottom to cover the fillings, then the sides, then roll it.

cabbage leaf and stuffingcabbage roll

Put the cabbage rolls in a steamer and steam it for 30 minutes.

cabbage roll

Serve with sweet and chili sauce, peanut butter sauce, or hot peppers. Enjoy!

Steamed Cabbage RollsSteamed Cabbage Rolls

Main Dish

Red Curry Noodle Soup (Khaub Poob or Khao Poon)

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Red Curry Noodle Soup (Khaub Poob or Khao Poon) is a Lao dish. Khaub poob or Khao Poon is pronounced as “Ka Poon.” This dish has spread to Thailand, Malaysia, Indonesia, Cambodia, Singapore, and US. There are various versions of this dish.

This is one of my favorite comfort food. I grew up eating khaub poob and it always taste good. We would make enough to eat for lunch and dinner. I love the spicy and sour flavor of the curry. It looks delicious when the liquid is more red, but orange is alright too. I wouldn’t mind eating this for days.

Red Curry Noodle Soup (Khaub Poob or Khao Poon)

Recent studies have claimed that curry is one of the cures to attack the common cold and flu. Hot spices are a high source of vitamin C. This can help prevent and fight the common cold. I definitely agree. I always feel better after eating this curry soup when I have a cold.

This recipe is spicy so if you don’t like spicy, reduce the amount of Mae Ploy Curry Paste.

Ingredients:

  • 10-12 cups of water
  • 1 whole chicken or 4 thighs
  • 1 can of Coconut Milk
  • 1-2 tbsp Mae Ploy Red Curry Paste (determine the spiciness of the curry)
  • 2-4 oz Maesri Red Curry Paste (determine the spiciness of the curry)
  • 1-2 cans (5.6 oz each) Curry Gravy
  • 1/4 cup Garlic, minced
  • 2 cups Bamboo shoots, thinly sliced
  • 2 tbsp Chicken Bouillon
  • Salt, to taste
  • 32 oz Vermicelli Rice Noodles
  • 1 tbsp Olive oil
  • 1 can Quail Eggs
  • 8 Boiled Eggs (Instead of Quail eggs)
  • 2 tbsp Asian Paprika (Make the liquid red, Optional)
  • 1 tbsp Ground Chili Oil (Spicy, make the liquid red, Optional)
  • 1 tsp Crab Paste with bean oil (Make the liquid red, Optional)
  • 2-3 Ginger slices (Optional)
  • Sugar, to taste (Optional)

Condiments:

  • Green Onions
  • Cilantro
  • Limes
  • Cabbage
  • Lettuce
  • Mint
  • Basil
  • Bean Sprouts
  • Meatballs
  • Asian pork Viet-Hung or Gio-Bi
Directions:

In a medium pot, bring 8-10 cups of water to boil. Put the noodles in and stir occasionally to prevent the noodles from sticking to the bottom.

Vermicelli noodles

After the noodles are cook, drain the water and stir in cold water; draining several times until cool to touch.

Vermicelli Noodles

Grab a bunch of noodles using the thumb and index finger, smoothing out any stray noodles. Put the bunch noodles in a strainer. Some people like to put them in circles. My mom taught me how to put the noodles in by starting in the center and laying in a spiral. It is easier to grab the noodles when they are dry. If you just put the noodles in without making sections, then it will be stuck together when the noodles are dry.

Vermicelli Noodles

In another medium pot filled with 6 cup of water and bring to boil. While waiting for the water to boil, clean the chicken. Put the chicken into the pot. Scoop out the foams and toss it away. Save broth for later.

Boiled chicken

When the chicken is cook, let it cool and set aside.

These are the curry paste and sauces that I will be using to make the curry sauce.

Heat 1 tbsp of oil in a medium pot and sauté the garlic. Stir in the curry pastes and curry gravy until mixed.

saute garlicCurry sauce

Once mixed stir in coconut milk, crab paste, and paprika.

Curry sauce

Fill a large pot with 6 cups of water and chicken broth. Pour the curry mix into a bigger pot and stir in 2 tbsp of chicken bouillon.

Curry Sauce

Cut the bamboo shoots into thin strips and shred the chicken. Put them into the pot.

Chicken and bamboo

bamboos in curry

Serve warm and top with condiments.

condiments lettuce Red Curry Noodle Soup (Khaub Poob or Khao Poon)

You can find these sauces at any Asian grocery stores.

Or you can buy it on Amazon.

Red Curry Noodle Soup (Khaub Poob or Khao Poon)
Print Recipe

Red Curry Noodle Soup (Khaub Poob or Khao Poon)

Cook Time2 hours
Total Time2 hours
Cuisine: Asian
Servings: 10

Ingredients

  • 10-12 cups Water
  • 1 Whole chicken or 4 thighs
  • 1 can Coconut Milk
  • 1-2 tbsp Mae Ploy Red Curry Paste determine the spiciness of the curry
  • 2-4 oz Maesri Red Curry Paste determine the spiciness of the curry
  • 1-2 cans Curry Gravy 5.6 oz each
  • 1/4 cup Garlic, minced
  • 2 cups Bamboo shoots, thinly sliced
  • 2 tbsp Chicken Bouillon
  • Salt, to taste
  • 32 oz Vermicelli Rice Noodles
  • 1 tbsp olive oil
  • 1 can Quail Eggs
  • 8 Boiled Eggs Instead of Quail Eggs
  • 2 tbsp Asian Paprika Make the liquid red, Optional
  • 1 tbsp Ground Chili Oil Spicy, make the liquid red, Optional
  • 1 tsp Crab Paste with bean oil Make the liquid red, Optional
  • 2-3 Ginger, slices Optional
  • Sugar, to taste Optional

Instructions

  • In a medium pot, bring 8-10 cups of water to boil. Put the noodles in and stir occasionally to prevent the noodles from sticking to the bottom.
  • After the noodles are cook, drain the water and stir in cold water; draining several times until cool to touch.
  • Grab a bunch of noodles using the thumb and index finger, smoothing out any stray noodles. Put the bunch noodles in a strainer. If you just put the noodles in without making sections, then it will be stuck together when the noodles are dry.
  • In another medium pot filled with 6 cup of water and bring to boil. While waiting for the water to boil, clean the chicken. Put the chicken into the pot. Scoop out the foams and toss it away. Save broth for later.
  • When the chicken is cook, let it cool and set aside.
  • Heat 1 tbsp of oil in a medium pot and sauté the garlic. Stir in the curry pastes and curry gravy until mixed.
  • Once mixed stir in coconut milk, crab paste, and paprika.
  • Fill a large pot with 6 cups of water and chicken broth. Pour the curry mix into a bigger pot and stir in 2 tbsp of chicken bouillon.
  • Cut the bamboo shoots into thin strips and shred the chicken. Put them into the pot.
  • Serve warm and top with condiments. Enjoy!

Notes

Condiments:
  • Green Onions
  • Cilantro
  • Limes
  • Cabbage
  • Lettuce
  • Mint
  • Basil
  • Bean Sprouts
  • Meatballs
  • Asian pork Viet-Hung or Gio-Bi
Appetizers

Chicken Larb (Laab or Laaj) Salad

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chicken larb (laab or laaj)
Print Recipe

Chicken Larb (Laab or Laaj) Salad

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Cuisine: Asian
Servings: 10

Ingredients

  • 1 Chicken breast
  • 4 Chicken thighs
  • 1 tbsp Laab-Namtok Seasoning Mix
  • 1 tbsp Rice
  • 1 Lime
  • 1/2 Shallot
  • 2 Stalk Green Onions
  • 1/2 cup Cilantro, Minced
  • Fresh Mint leaves
  • Fresh Basil leaves
  • 1 Cucumber
  • Lettuce
  • 1/8 cup Fish Sauce
  • Salt, to taste
  • Black pepper, to taste
  • Thai Chili peppers Optional

Instructions

  • In a pot, boil the chicken until cook.
  • Toasted Rice Powder: Put 1 tbsp of rice in a small pan. Stir for about 10 minutes until it turns brown. Using a mortar and pestle, pound the rice until it's a coarse powder. You can also use a food processor.
  • Rinse the lime, mint, basil, cilantro, and green onions. Minced the cilantro, cut the lime in half, cut the shallot in thin slices, and cut the green onions.
  • Peel and cut the cucumbers. Rinse and drain the lettuce.
  • When the chicken is cook, shred it. Most larb meat are grounded, but shredded meat is fine too.
  • Stir in laab-namtok seasoning mix, toasted rice powder, green onions, cilantro, mint, basil, salt, black pepper, and fish sauce. Squeeze out lime juice all over and stir. Add in the Thai chili peppers (optional).
  • Serve with lettuce and cucumbers. You can also serve with rice or sticky rice too.
  • Enjoy!

Chicken Larb (Laab or Laaj) salad is one of our favorite Asian dish. This dish is a very common dish throughout Thailand and Laos. Larb, Laab, or Laaj means salad. It can be eaten as the main dish or appetizer. There are variation types of larb: chicken, beef, duck, pork, and salmon.

One of the key ingredient is the toasted rice (khao kua). It gives a roasted fragrance and crunchy bite. You can purchase it at an Asian store or make it yourself. I’ll be showing you how below in the steps.

Ingredients:
  • 1 Chicken breast
  • 4 Chicken thighs
  • 1 tbsp Laab-Namtok Seasoning Mix
  • 1 tbsp Rice
  • 1 Lime
  • 1/2 Shallot
  • 2 Stalk Green Onions
  • 1/2 cup Cilantro, Minced
  • Fresh Mint leaves
  • Fresh Basil leaves
  • 1 Cucumber
  • Lettuce
  • 1/8 cup Fish sauce
  • Salt, to taste
  • Black pepper, to taste
  • Thai chili peppers (optional)
Directions:

In a pot, boil the chicken until cook.

Toasted Rice Powder

Put 1 tbsp of rice in a small pan. Stir until it turns brown. It’ll take about 10 minutes.

toasted ricetoasted rice

Using a mortar and pestle, pound the rice until it’s a coarse powder. You can also use a food processor.

toasted ricetoasted rice

Rinse the lime, mint, basil, cilantro, and green onions. Minced the cilantro, cut the lime in half, cut the shallot in thin slices, and cut the green onions.

laab ingredients

Peel and cut the cucumbers. Rinse and drain the lettuce.

cucumberslettuce

When the chicken is cook, shred it. Most larb meat are grounded, but shredded meat is fine too.

shredded chicken

Stir in laab-namtok seasoning mix, toasted rice powder, green onions, cilantro, mint, basil, salt, black pepper, and fish sauce. Squeeze out lime juice all over and stir. Add in the Thai chili peppers. If you don’t want it spicy, you can skip this step. I’m not adding in any since my kids can’t eat spicy yet.

Chicken Larb (Laab or Laaj) Salad

Serve with lettuce and cucumbers. You can also serve with rice or sticky rice too.

Chicken Larb (Laab or Laaj) Salad

You can find the laab seasoning at any Asian grocery store. If you don’t live by any Asian store like myself, you can order it on Amazon.

You can find mortar and pestle at any Asian market too or buy it on Amazon. Below are the smaller sizes.


Enjoy!