Tag: appetizer
Hmong Sausage with Purple Sticky Rice
Hmong Sausage with Purple Sticky Rice
This sausage and purple sticky rice is unbelievably good and really easy to make. All of the sausage ingredients get mixed together and formed onto skewers, much like making kofta or koobideh kabobs. You can either broil or grill the sausage skewers for 6-7 minutes a side. The sausage skewers and sticky rice get served with tiger sauce, which contains cilantro, garlic, Thai chilies, lime juice, oyster and fish sauce. It’s actually really spicy, but goes very well with the sausage. This is a great appetizer for parties and is equally great as your main course.
Equipment
- food processor
- metal skewers
- sticky rice steamer basket
- cheese cloth
Ingredients
Hmong Sausage
- 1 1/2 lbs ground pork
- 2 tbsp ginger
- 2 tbsp lemongrass
- 2 tbsp garlic cloves
- 2 tbsp fish sauce
- 2 Thai chilies
- 1 tsp oyster sauce
- 1 tsp salt
- 1 tsp black pepper
Purple Sticky Rice
- 1 1/2 cups sticky rice
- 1/2 cup black sticky rice
Tiger Sauce
- 1 bunch cilantro chopped
- 4 garlic cloves minced
- 3 Thai chilies minced
- 1/4 cup lime juice
- 2 tsp fish sauce
- 1 tsp oyster sauce
Instructions
Tiger Sauce
- Add all of the ingredients to a food processor.
- Process until all of the ingredients are incorporated with each other.
- Refrigerate until ready for use.
Purple Sticky Rice
- Soak the white and black sticky rices in water for at least 8 hours.
- Bring 2” of water to a boil in the bottom of a sticky rice steamer. Line a sticky rice bamboo basket with cheese cloth. Pour in the rice. Fold over the cheesecloth to cover. Place a cover on the steamer basket. Steam for 45 minutes.
Hmong Sausage
- Add the ginger, garlic, lemongrass, and chilies to a food processor.
- Process until evenly chopped.
- Mix in all of the ingredients to the ground pork.
- Depending on the size you’re looking for, form the sausage into 6-8 equal sized meatballs.
- Form each of the meatballs into the shape of a sausage on metal skewers.
- Turn on the oven’s broiler. Place the skewers on a wire rack on a baking sheet lined in foil.
- Broil the sausage for 6-7 minutes a side. Alternatively, you can grill the sausage for the same amount of time.
Hmong Steam Buns(Kas Las Paus)
Hmong Steam Buns(Kas Las Paus)
I’m a sucker for steam buns of all types. This is a Hmong version called kas las paus. The filling consists of ground chicken, Chinese sausage, and wood ear and shiitake mushrooms. The dough for the buns is a non-yeast version, meaning you don’t have to wait hours on end for the dough to rise. These steam buns are a great appetizer, snack, or a quick bite when on the go.
Equipment
- standing mixer with dough hook attachment
- rolling pin
- parchment paper
- bamboo steamer basket
Ingredients
Filling
- 1 1/2 lbs ground chicken thigh or ground pork
- 6 Chinese sausage finely diced
- 1/2 cup wood ear mushrooms finely chopped
- 8 shiitake mushrooms finely chopped
- 1 small onion finely chopped
- 1 cup green onions finely chopped
- 1 tbsp fish sauce
- 1 tbsp oyster sauce
- 1 tsp light soy sauce
- 1 tsp black pepper
- 1 tsp white pepper
Steam Bun Dough
- 4 cups flour plus more for bench flour
- 2 tbsp baking powder
- 1 tsp salt
- 3/4 cup sugar
- 2 tbsp vegetable oil
- 1 1/3 cup milk
Instructions
- Mix the dry ingredients in an upright mixer.
- Add the wet ingredients and knead on medium speed for 5 minutes.
- Cover with plastic wrap and let rest at room temp for 30 minutes.
- While the dough is resting, mix all of the filling ingredients together.
- Lay out bench flour on a clean surface. Roll out the dough and cut into 12 equal pieces.
- Roll out the dough into 6” discs, making sure the center is thicker than the edges.
- Place a meatball sized clump of the filling in the center of the dough.
- Pinch the opposing sides together like so.
- Pinch each of the opposing corners together to for a bun.
- Place the buns on a baking sheet lined in parchment paper. Cut out squares around the buns. Alternatively, you can place the buns in muffin tin liners.
- Place the buns in a bamboo steamer, making sure to not overcrowd. The buns will expand.
- Steam the buns over medium heat for 30 minutes.
- Allow the buns to rest for 15 minutes before serving.
Char Siu Bao
Char Siu Bao
No dim sum is complete without char siu bao: Chinese bbq pork steam buns. These fluffy buns are filled with char siu pork in a sweet and salty glaze; steamed in a bamboo steamer basket. This recipe is definitely more difficult then most of the recipes on stonedsoup.net. Just to make the char siu require a 3 day process. You will also need a standing mixer, rolling pin, and a lot of patience. All the effort will pay off and make many bellies happy. Unless you decide to eat all of the steam buns. It’s possible.
Equipment
- standing mixer with dough hook attachment
- rolling pin
- parchment paper
- bamboo steamer basket
Ingredients
Dough
- 1/2 cup warm water
- 2 tsp active dry yeast
- 4 tbsp sugar
- 1 2/3 cup cake flour
- 2 tsp baking powder
- 1 1/2 tsp lard
Char Siu Filling
- 1/4 cup chicken stock
- 2 tbsp hoisin sauce
- 2 tbsp oyster sauce
- 2 tbsp shaoxing cooking wine
- 1 tbsp sugar
- 1 garlic clove grated
- 1/4 tsp 5 spice powder
- 1 1/2 tbsp cornstarch dissolved into 2 tbsp cold water
- 2 cups char siu diced
Instructions
- Let the yeast activate with the sugar and warm water at the bottom of the standing mixer bowl for 5 minutes.
- Add in the cake flour and baking powder.
- Slowly increase speed up to 6 out of 10. Knead for 10 minutes.
- Add in the lard and knead for 5 more minutes.
- Cover the dough ball with oil. Cover the bowl with plastic wrap and allow to rise in a warm placd for 2 hours.
- While the dough is rising, add the stock, oyster sauce, hoisin sauce, shaoxing cooking wine, sugar, garlic, and 5 spice to a small pot over medium heat for 5 minutes.
- Stir in the cornstarch slurry. Cook for 30 seconds.
- Stir in the char siu. Cook for 2 minutes, then turn off the heat.
Char Siu Bao Assembly
- Lightly flour a clean surface. Roll out the dough and cut it into 12 equal pieces.
- Roll each piece into a ball. Using a rolling pin, roll the dough to a 4” disc.
- Place a heaping tbsp of the char siu filling in the center of the dough.
- Pinch the left and right side tips together; then do the same to the top and bottom side creating a shape like so.
- Pinch the opposing corners together to form a bun.
- You should yield a dozen steam buns. Line them on parchment paper.
- Place 6 buns per layer in a bamboo steamer.
- Steam over medium heat for 20 minutes.
Char Siu (Chinese BBQ Pork)
If I was put on death row and asked what the last thing on Earth that I'd like to eat, my final meal, char siu would be on the top of the list. I have loved this bbq pork ever since I was a little kid. My family would order everything with bbq pork in it from the Chinese restaurant that we got take out from. I love this pork so much, I snuck some of the pork in the picture into the movie theatre in a ziplock bag.Char siu is typically made out of pork shoulder. It can be made out of pork sirloin, pork loin, or tenderloin; but they tend to be less juicy than pork shoulder. Fat is a good thing here. You will want a 3lbs. piece of boneless pork shoulder. I purchased a whole bone in shoulder and processed out the coppa roast and the flat iron, If the coppa roast was a beef cut, you'd know it as a chuck eye roast. You don't have to go to this extreme. You can use any part of the shoulder. I just happen to know how to cut these muscles out of the shoulder and use them. Cut the pork shoulder into 2" in diameter chunks with the grain. The char siu gets its color from the red bean curd. If you've ever seen this pork really red, the color will be coming from red food coloring. But I want to avoid food coloring as much as possible. The red color in the bean curd comes from a natural fungus. This pork needs to marinate for at least 3 days.When ready to cook the pork, preheat your oven to 400 degrees. Yes, 400 degrees. Normally when you think of cooking pork shoulder, you cook it low and slow. Not here. It will be tender. Trust me. I was skeptical the first time I tried making this. Roast this for 15 minutes. Pull it out of the oven and brush on the glaze. Roast for 7 minutes. You want to do this for 3 times total. The honey will caramelize the outside while the bean curd juice will give it a nice red color. Once done roasting, let sit for 10-15 minutes before slicing.
Ingredients
- 3 lbs boneless pork shoulder
- 3 tbsp soy sauce
- 3 tbsp hoisin sauce
- 3 red bean curd cubes + 2 tbsp liquid
- 1 1/2 tbsp Chinese 5 spice powder
- 3 tbsp honey
- 3 tbsp Chinese cooking wine
- 3/4 tsp white pepper
- 1 1/2 tsp sesame oil
- 3 garlic cloves minced
Pork Glaze
- 3 tbsp honey
- 1 tbsp red bean curd liquid
- 1 tbsp cooked marinade
Instructions
- Take a 3lb. piece of pork shoulder and cut it into a few long chunks with the grain. Each piece should be around 2″ in diameter. In this picture, I cut out the coppa roast and the flat iron. The coppa roast is the center muscle of the shoulder. If this was beef, you’d know it as a chuck eye roast.
- Mix together the soy sauce, hoisin sauce, red bean curd cubes and liquid, 5 spice powder, honey, cooking, wine, white pepper, sesame, oil, and garlic cloves. Mash the bean curds into a paste. Mix everything thoroughly.
- Add the pork shoulder pieces and the marinade to a gallon sized ziplock bag. Marinate for 72 hours. Turn the bag over every 12 hours.
- Preheat your oven to 400 degrees. Lay the pork shoulder pieces on a rack onto of a foil covered baking sheet. Add a couple cups of water to the baking sheet to prevent smoking. Roast the pork for 15 minutes.
- While the pork is roasting, mix together honey, red bean curd liquid, and some of the marinade. Make sure to cook the marinade in the microwave for a few seconds before mixing in. Now you have your pork glaze.
- After the first 15 minutes of roasting, take the pork out of the oven and brush on the pork glaze. Don’t worry about getting the bottom. Put the pork back in the oven and roast for 7 minutes. Repeat this step 2 more times, for a total of 3 glazes.
- After the final glazing and roasting, let the pork rest for 10-15 minutes before slicing.
