Tag: East Asian
Hmong Ginger Beef Patties
Hmong Ginger Beef Patties
While these might look like basic little beef patties, they are nothing short on flavor. The beef mixture is heavily seasoned with fresh garlic, ginger, lemongrass, shallots, lime leaves, cilantro, green onions, with a little heat from Thai chilies. The patties can be broiled, grilled, and even pan fried in about 15 minutes. Serve them with steamed rice and some pickled greens on the side.
Ingredients
- 2 lbs ground beef
- 2 tbsp kaffir lime leaves finely chopped
- 1 cup cilantro chopped
- 1 cup green onions chopped
- 1/4 cup ginger grated
- 4 garlic cloves minced
- 2 stalks lemongrass finely chopped
- 1 shallot finely chopped
- 2 Thai chilies finely chopped
- 1 tbsp salt
- 1 tsp mushroom seasoning
Instructions
- Mix all of the ingredients together.
- Form the beef into meatballs, then flatten into patties. Turn on your oven’s broiler. Place on a rack on a baking sheet lined in foil.
- Broil for 7-8 minutes a side.
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.
