Tag: southeast 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.
Butter Milk Chicken
Butter Milk Chicken
This is the first recipe from the Southeast Asian country of Brunei on stonedsoup.net! Not to be confused with actual buttermilk, the name of this recipe refers to the sauce made out of butter and evaporated milk. There’s also chilies, curry leaves, and sugar added, making this sauce sweet and spicy. Little pieces of boneless fried chicken get tossed in the sauce and served with a steamed green veggie and steamed rice. This was so unbelievably good when I made it. Like, one of the best things I’ve made in a long time. If people new about this dish and tried it, butter milk chicken would be one of the most popular dishes in the world. It’s on that level, I do so believe.
Ingredients
- 4 boneless skinless chicken thighs cut into strips
- 1 tbsp cornstarch
- salt and pepper to taste
- vegetable oil for frying
- 4 tbsp butter
- 20 curry leaves
- 1 red jalapeño thinly sliced
- 1 cup evaporated milk
- 3 tbsp sugar
Instructions
- Season the chicken with salt and pepper. Dust with cornstarch.
- Heat up 1/2” of cooking oil in a sauté pan over medium high heat. Add the chicken to the oil, making sure to not overcrowd the pan.
- Fry the chicken for 4 minutes a side until golden brown and crispy. Drain grease on a wire rack. You will have to fry the chicken in 2-3 batches depending on the size of your pan.
- Wipe the pan clean. Melt the butter over medium heat. Stir in the curry leaves and jalapeños. Cook until the curry leaves are crispy; 2-3 minutes.
- Pour in the evaporated milk and sugar. Simmer for 10 minutes over low heat until the sauce has thickened.
- Turn off the heat. Stir in the fried chicken pieces.
Snow Fungus Salad
Snow Fungus Salad
Snow fungus are a type of white fungus that grows on trees in the winter. They come dried in packs that can be found in every Asian market. The snow fungus can be turned into the ultimate salad of flavors and textures. In addition to the fungus, the salad contains shallots, tomatoes, cucumber, carrots, Chinese celery, mint, and cilantro. The salad also has 3 types of protein: Vietnamese ham roll, fermented sour pork sausage, and shrimp. While nothing is very difficult in making this salad, it has a large amount of prep work.
Ingredients
Snow Fungus Salad
- 4 dried white fungus soaked in water for 30 minutes; boiled for 5 minutes
- 1/2 English cucumber sliced
- 1 small carrot grated
- 2 shallots thinly sliced
- 1/2 cup mint
- 1/2 cup cilantro
- 1/2 Vietnamese ham roll julienned
- 1 fermented sour pork sausage sliced
- 1 cup small cooked shrimp
- 2 cups cherry tomatoes
- 1 cup Chinese celery chopped
Dressing
- 1 cup water
- 2 oz palm sugar crushed
- 1/3 cup fish sauce
- 1/4 cup lime juice
- 1 head pickled garlic sliced
- 2 tbsp pickled garlic juice
- 1 1/2 tbsp sambal
- 1/4 cup tamarind concentrate
- 2 tbsp sweet chili sauce
- 1 tsp mushroom seasoning
- 2 tsp chili flakes
Instructions
- Place the crushed palm sugar in a small pot with a cup of water. Dissolve the sugar over medium heat, then turn off the heat.
- Stir in the rest of the ingredients. Set aside.
- Prep the rest of the ingredients.
- Mix all of the salad ingredients together. Pour over the dressing and toss.
