Tag: asian

Appetizers

Steamed Rice Cakes (Ncuav Sawv)

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Steamed rice cakes are sweet, soft, and fluffy. They are also known as steamed honeycomb cakes, ncuav sawv, and banh bo hap. The inside of these cakes have a honeycomb texture. I remembered walking into a Vietnamese store and they would sell these near the cashier line. Once in awhile I would get one and it was delicious. It taste best when it’s fresh and warm. My husband likes it when it when cools down. If not store properly, these cakes will get hard.

Ingredients:

  • 1 bag of rice flour (16 oz)
  • 1 ½ cup of tapioca starch
  • 1 pack of active dry yeast
  • 2 cups warm water
  • 1 ½ cup sugar
  • 1 can of coconut milk
  • Food color (optional)



 

Directions: 

In a small pot, dissolve the sugar in coconut milk on low heat. Bring to a boil then turn off. Set aside to cool down.

Mix all the dry ingredients. Add 2 cups of warm water then knead the dough for 10 minutes. Add the coconut milk and sugar mixture to the dough. Stir until there’s no more lumps. Cover and let it sit for about 2 hours.

After 2 hours put the mixture in steam containers. I use silicon cupcakes holders for mine. Cover the lid with a kitchen towel to absorb the moisture. Steam for 8-10 minutes. You will know it’s done when the top starts to rip.

Leftovers can be stored in a tight container and refrigerate. When you want to eat, just heat it up in a microwave for 30 seconds or steam it again for 1 minute.

Steamed Rice Cakes

Steamed Rice Cakes
Print Recipe

Steamed Rice Cakes (Ncuav Sawv)

Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Servings: 30 Make

Ingredients

  • 1 Bag Rice Flour
  • 1 1/2 cup Tapioca Starch
  • 1 Pack Active Dry Yeast
  • 2 cup Warm Water
  • 1 1/2 cup Sugar
  • 1 Can Coconut Milk
  • Food Coloring (Optional)

Instructions

  • In a small pot, dissolve the sugar in coconut milk on low heat. Bring to a boil then turn off. Set aside to cool down.
  • Mix all the dry ingredients. Add 2 cups of warm water then knead the dough for 10 minutes. Add the coconut milk and sugar mixture to the dough. Stir until there's no more lumps. Cover and let it sit for about 2 hours.
  • After 2 hours put the mixture in steam containers. I use silicon cupcakes holders for mine. Cover the lid with a kitchen towel to absorb the moisture. Steam for 8-10 minutes. You will know it's done when the top starts to rip.
  • Leftovers can be stored in a tight container and refrigerate. When you want to eat, just heat it up in a microwave for 30 seconds or steam it again for 1 minute. 

Appetizers

Sticky Rice Pancakes (Ncuav)

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Sticky rice pancakes are good to snack on especially during the winter. I remembered my mom making it when I was little. She had a bread maker so it was very easy to make. I love dipping it in sugar cane syrup. It was delicious! I haven’t found any sugar cane syrup where I live so I use pancake syrup to substitute.

Sticky rice pancakes are made from sticky rice. Back in the old days the Hmong people would use a big wooden bowl and two pounding sticks (not sure what these tools are called) to pound the sticky rice until it becomes like dough. It takes a lot of strength and effort just to make these. After a couple of hours pounding the rice, they would wrap it in banana leaves. If you’re interested in seeing how they do it, you can find videos on Youtube.

I’m so thankful for bread makers. It makes it so much easier to make these sticky rice pancakes. There are two ways to eat this.

Ingredients: 



  • 5 cups Sticky Rice
  • 1 Egg, boiled
  • 7-10 Square foil
  • Oil (for frying)
  • 1 tsp Salt

Directions:

Rinse and soak the sticky rice in hot water over night.

Sticky Rice Pancakes (Ncuav)

In a medium plastic strainer, steamed the sticky rice until cooked.

Note: The sticky rice will stick to a metal strainer if used.

Sticky Rice Pancakes (Ncuav)

While the sticky rice is steaming, boil an egg until the yoke is cook. The yoke will help prevent getting sticky rice dough on our hands and plate.

When the sticky rice is cooked, pour it in a bowl and stir.

Sticky Rice Pancakes (Ncuav)



Use a bread maker on the dough setting.

bread maker

Pour the sticky rice in the bread machine bowl and start the dough cycle. We don’t want to go through the entire cycle. It will be ready when the sticky rice is in a dough form and feels soft.

Sticky Rice Pancakes (Ncuav)

While the sticky rice is the bread machine, prepare the foil squares. They do not have to be perfect.

foil

Using half of the cooked egg yolk, spread it in your hands and on a plate or pan. Carefully take out the HOT sticky rice dough with your hands and put it on the pan.

Sticky Rice Pancakes (Ncuav)



Take a good amount of sticky rice and put it on half of the foil then fold it. Repeat until done. Leave it flat on the counter until it hardens. Or you can eat some right away without putting it in the foil.

Sticky Rice Pancakes (Ncuav)

You can also freeze some if desired.

If the sticky rice pancakes are hard, you can warm them up in a non stick pan on medium heat. No oil.

You will know it is ready when both sides have a crunchy texture. Serve with syrup.

Tip: Put foil on your plate before putting the sticky rice pancakes on. It’s so much easier not having to clean the sticky rice that sticks on the plates.

Sticky Rice Pancakes (Ncuav) Sticky Rice Pancakes (Ncuav)

The second way to eat this is to fry it.

Once the sticky rice dough is in the foil, put it in the fridge to hardened. Once hardened, take the foil off and cut it into thick slices.

sticky rice pancakes

In a medium pot, heat up some oil. Once the oil is hot, drop in a couple of sticky rice sticks. Do not put a lot because the sticks will puff up and stick to each other. You will know it is ready when it puffs up. Try not to over fry it because it will be too crunchy and won’t taste good anymore. The inside should be soft and dough-like.

sticky rice pancakes sticky rice pancakes

After it is fried, blot away the oil. Add 1 tsp of salt and mix. Enjoy!

sticky rice pancakes

Sticky Rice Pancakes (Ncuav)
Print Recipe

Sticky Rice Pancakes (Ncuav)

Servings: 6

Ingredients

  • 5 cup Sticky Rice
  • 1 Egg, boiled
  • 7-10 Square foil
  • Oil For frying
  • 1 tsp Salt

Instructions

  • Rinse and soak the sticky rice in hot water over night.
  • In a medium plastic strainer, steamed the sticky rice until cooked.  Note: The sticky rice will stick to a metal strainer if used.
  • While the sticky rice is steaming, boil an egg until the yoke is cook. The yoke will help prevent getting sticky rice dough on our hands and plate. When the sticky rice is cooked, pour it in a bowl and stir. 
  • Use a bread maker on the dough setting. Pour the sticky rice in the bread machine bowl and start the dough cycle. We don't want to go through the entire cycle. It will be ready when the sticky rice is in a dough form and feels soft. 
  • While the sticky rice is the bread machine, prepare the foil squares. They do not have to be perfect.
  • Using half of the cooked egg yolk, spread it in your hands and on a plate or pan. Carefully take out the HOT sticky rice dough with your hands and put it on the pan. 
  • Take a good amount of sticky rice and put it on half of the foil then fold it. Repeat until done. Leave it flat on the counter until it hardens. Or you can eat some right away without putting it in the foil. You can also freeze some if desired.
  • If the sticky rice pancakes are hard, you can warm them up in a non stick pan on medium heat. No oil.
  • You will know it is ready when both sides have a crunchy texture. Serve with syrup.  Tip: Put foil on your plate before putting the sticky rice pancakes on. It's so much easier not having to clean the sticky rice that sticks on the plates.
  • The second way to eat this is to fry it.  Once the sticky rice dough is in the foil, put it in the fridge to hardened. Once hardened, take the foil off and cut it into thick slices. 
  • In a medium pot, heat up some oil. Once the oil is hot, drop in a couple of sticky rice sticks. Do not put a lot because the sticks will puff up and stick to each other. You will know it is ready when it puffs up. Try not to over fry it because it will be too crunchy and won't taste good anymore. The inside should be soft and dough-like.
  • After it is fried, blot away the oil. Add 1 tsp of salt and mix. Enjoy!

Appetizers

Sesame Balls

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Sesame balls are delicious! One of my childhood favorites. They do take awhile to make, but hard work pays off. Growing up my mom, sisters, aunts, cousins, and I usually make these for parties and special events. Now that I have my own family I make them whenever I want to eat them; that’s probably like once or twice a year.

I’ve tried 3 different recipes and this one is my favorite. It turns out perfect every time and the dough is easy to work with.

Ingredients:

Dough:

  • 1 Cup Mashed Potato flakes
  • 2 Cups boiling water
  • 1 bag (16 oz) Glutinous Rice Flour
  • 2 tbsp Rice Flour
  • 2 1/2 tsp Baking powder
  • 1 tsp Salt
  • 2 tbsp Oil
  • Sesame seeds

Fillings:

  • 1 bag of Mung beans (2 cups)
  • 1/2 – 1 cup of Sugar
  • 1/2 tsp Salt



Directions:

Rinse the mung beans in a medium bowl until the water is clear and not yellow. Let it sit over night.

mung beans

Dough: In a small pot, boil 2 cups of water. Mix the potato flakes with 1 cup of water until it thickens. Add all the other ingredients and stir. Add 1/2 cup of water and knead the dough. Add a little bit more water and knead well. It’s so much easier if you have a stand mixer to knead the dough. Cover the bowl with plastic wrap and let it sit for 1 hour.

dough dough

Fillings: Rinse the mung beans again and steam it for about 30 minutes or until the mung beans are soft.

mung beans

In a medium bowl mix the sugar, salt, and mung beans together.

mung beans

Using a mortar and pestle, pound the mung beans until it is smooth. It shouldn’t feel wet. It should feel like thick mashed potatoes that you can make into a ball.

mung beans sesame balls filling

Roll 1/2 inch balls with the mung beans and put it on a pan.

sesame ball fillings

Using your hands, roll dough into a ball smaller than a golf ball then flatten it out.

sesame balls

Put the mung bean ball in the middle and roll it into a ball.

sesame balls sesame balls

Dip and roll the ball in the sesame seeds until it is covered.

sesame balls




On medium heat, fry the sesame balls for 5-10 minutes until it is golden brown. You can check to see if it is cooked by cutting one open. The texture on the inside shouldn’t be doughy. It should be clear and sticky. Be careful not to burn them.

sesame balls

Line an aluminum pan with paper towels. Once the sesame balls are cook, line them up in a pan to get rid of the excess oil.

sesame balls

Enjoy!

sesame balls

sesame balls
Print Recipe

Sesame Balls

Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes

Ingredients

  • 1 cup Mashed Potato flakes
  • 2 cups Boiling water
  • 1 bag or 16 oz Glutinous Rice Flour
  • 2 tbsp Rice Flour
  • 2 1/2 tsp Baking powder
  • 1 tsp Salt
  • 2 tbsp Oil
  • Sesame Seeds
  • 1 bag or 2 cups Mung beans
  • 1/2 - 1 cup sugar
  • 1/2 tsp Salt

Instructions

  • Rinse the mung beans in a medium bowl until the water is clear and not yellow. Let it sit over night.
  • Dough: In a small pot, boil 2 cups of water. Mix the potato flakes with 1 cup of water until it thickens. Add all the other ingredients and stir. Add 1/2 cup of water and knead the dough. Add a little bit more water and knead well. It's so much easier if you have a stand mixer to knead the dough. Cover the bowl with plastic wrap and let it sit for 1 hour.
  • Fillings: Rinse the mung beans again and steam it for about 30 minutes or until the mung beans are soft. In a medium bowl mix the sugar, salt, and mung beans together. Using a mortar and pestle, pound the mung beans until it is smooth. It shouldn't feel wet. It should feel like thick mashed potatoes that you can make into a ball.
  • Roll 1/2 inch balls with the mung beans and put it on a pan. Using your hands, roll dough into a ball smaller than a golf ball then flatten it out. Put the mung bean ball in the middle and roll it into a ball. Dip and roll the ball in the sesame seeds until it is covered.
  • On medium heat, fry the sesame balls for 5-10 minutes until it is golden brown. You can check to see if it is cooked by cutting one open. The texture on the inside shouldn't be doughy. It should be clear and sticky. Be careful not to burn them.
  • Line an aluminum pan with paper towels. Once the sesame balls are cook, line them up in a pan to get rid of the excess oil. Enjoy!

Main Dish

Asian Udon Noodle Soup (Khaub Piaj or Khao Piak Sen)

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This soup is a Hmong and Laotian dish. It is call Khaub piaj or khao piak sen. It’s similar to chicken noodle soup. The noodles are made fresh using rice flour and tapioca starch. It is soft and chewy. This soup is perfect for the cold weather, but I still make it during the spring/summer when I want to eat it too.

To make the noodles, you’ll need:

  • 1 cup Rice Flour (Red bag)
  • 2 cups Tapioca Starch (Blue bag)
  • About 1 1/4 cups of boiling water

You can find these flours at any Asian grocery stores. Or you can buy it from Amazon. It cost more, but it’s free shipping.

In a stand mixer, pour in both of the flours. Add 1 cup of boiling water and mix. Then add 1/2 cup of water. Still mixing. Add a little bit of water at a time. If it is too dry, add more water. If it is stick, add a little bit of tapioca starch. When the mixture is in a lumpy dough form, take it out of the stand mixer. Divide the dough into thirds.

Using some tapioca starch to dust, roll 1/3 of the dough until it is 1/8 inch thick. Cut it into 1/4 inch thick or depending on how thick you like your noodles. Then dust the noodles in tapioca starch to prevent it from sticking to each other.

asian udon noodles soup asian udon noodles soup

To make the broth, you’ll need:

  • 2 cups shredded cook chicken
  • 48 oz chicken stock
  • 1 stalk lemongrass
  • Salt, to taste
  • Pepper, to taste
  • Fish sauce, to taste
  • 1-2 cups of water if needed



When the water is boiling, add noodles in. Stir the noodles to keep it from sticking to the bottom of the pot. You’ll know when the noodles are ready when they float to the top and the liquid thickens.

garnishes

Cut green onions, cilantro, and limes to garnish.

These are the Asian sauces that I like to put in my soup: chili oil, hoisin sauce, Sriracha sauce, and soy sauce. I also add black pepper.

khaub piaj or khao piak sen

It’s totally up to you how you season your soup since everyone has different taste. For example, I like mine spicy and sour while my husband prefer his to have more hoisin and soy sauce. You can experiment with any sauces and adjust it to your taste.

Enjoy!

Print Recipe

Asian Chicken Udon Noodle Soup (Khaub Piaj/Khao Piak Sen)

Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Soup
Cuisine: Asian
Servings: 4

Ingredients

  • 1 cup Rice Flour
  • 2 cups Tapioca Starch (blue bag)
  • 1 1/4 cups Boiling water
  • 1/2 cup Cilantro
  • 1/2 cup Green onions
  • 1 Lime
  • 2 cups Cooked chicken
  • 48 ooz Chicken bouillonbouillon powder
  • 1 stalk lemongrass
  • Soy Sauce
  • Sriracha Sauce Optional
  • Hoisin Sauce
  • Salt
  • Fish Sauce Optional
  • Chili Oil Optional
Main Dish

Fried Rice

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Print Recipe

Fried Rice

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Dish
Cuisine: Asian
Servings: 4

Ingredients

  • 1 tbsp Canola oil
  • 5 Eggs
  • 2 tbsp Sesame oil
  • 1 tbsp Minced garlic
  • 1/2 Chicken breast
  • 1 bag Shrimp
  • 1/2 bag Frozen Mixed Vegetables
  • 2 cups Rice
  • Salt
  • 2 tbsp Stirfry Sauce

Instructions

  • Prep: Thaw the shrimp and frozen vegetables. When the shrimp is thaw rinse, drain, take off the tail. Place paper towel in a bowl and put the shrimp in. This help soak up the water from the shrimp.
  • Diced the chicken breast and minced the garlic.
  • Cook: In a skillet, scramble the eggs then put it aside.
  • Add 1 tbsp sesame oil and saute the garlic until brown then add the chicken breast.
  • When the chicken breast is cook, add the shrimp.
  • Add 1 tbsp sesame oil and cooked rice. Then stir.
  • Add the vegetables, eggs, and stirfry sauce. Add salt to taste.
  • Enjoy!

Homemade fried rice is the best! In the past when I went to Chinese buffets, I would get some fried rice. Sometimes the rice is hard or it taste kind of bland. So I told myself not to get it anymore. When I want some, I will just make some myself.

I’ve grown up eating fried rice all the time. My 2 year old daughter loves fried rice. It’s one of the food that she’ll eat including her veggies. It’s so easy to make, but I’ve never even thought about writing a recipe. Usually I just eyeball everything and adjust it to my taste. I came up with this recipe just for my blog post.

Instructions

Thaw the shrimp and frozen vegetables. Then minced the garlic and diced up the chicken breast.

When the shrimp is thaw rinse, drain, take off the tail. Place paper towel in a bowl and put the shrimp in. This help soak up the water from the shrimp.

In a skillet, scramble the eggs then set it aside.I like to scramble my eggs first. You can cook your eggs after cooking the chicken too. It’s totally up to you.

Add 1 tbsp sesame oil and saute the garlic until brown.

Then add the chicken breast.

When it’s cook, add the shrimp.

Add 1 tbsp sesame oil then pour in the the cooked rice.

Add the vegetables, eggs, and stirfry sauce. Add salt to taste. You can find my stirfry sauce recipe here.

You’re done. Enjoy!