Tag: southeast asian
Beef Tapa
Beef Tapa
Beef tapa is a very popular breakfast item in Filipino cuisine. Thin slices of sirloin get marinated in sugar, fish sauce, and a ridiculous amount of garlic for a day. The next morning, wake up, roll a fatty, and pan fry the beef for 2 minutes a side. It’s ready that quick. Beef tapa is always served with a mound of garlic fried rice and eggs. You can make beef tapa in large batches and freeze down portions in vacuum sealed bags.
Ingredients
- 1 1/2 lbs top sirloin sliced 1/8”-1/4” thick
- 3/4 cup brown sugar
- 1/2 cup fish sauce
- 1 head garlic peeled and minced
- 1 tsp black pepper
- 2 tbsp vegetable oil
Instructions
- Mix together the brown sugar, fish sauce, minced garlic, and black pepper.
- Add the slices of beef to the marinade. Marinate for 1 day.
- Heat up the oil in a sauté pan over high heat. Add in the slices of beef in a single layer.
- Cook the beef for 2 minutes a side.
Hmong Poached Chicken with Mint Cilantro Pepper Dip
Hmong Poached Chicken with Mint Cilantro Pepper Dip
I’ve seen many recipes for poached chicken as well as being on numerous menus at Chinese, Vietnamese, and Hmong restaurants. Honestly, it has always sounded underwhelming to me. Boiled chicken. So what. How wrong have I been. While this Hmong recipe is simply that; boiled in lightly salted water with a couple stalks of lemongrass, the mint cilantro dip is what accents the chicken. The chicken turns out unbelievably tender and flavorful. The bones pull completely out. I like to save the bones from the carcass and return them into the pot of stock you just created. The chicken gets arranged on a platter with the dip served on the side. The other way the chicken is served is to completely shred the chicken and mix it with the dip.
Equipment
- food processor
Ingredients
- 4 lb whole chicken
- 1 gallon water
- 3 tbsp salt
- 2 stalks lemongrass
Mint Cilantro Pepper Dip
- 2 cups mint
- 1 cup cilantro
- 1/2 cup green onions chopped
- 6 Thai chilies
- 1/2 tsp salt
- 2 garlic cloves minced
- 1/4 tsp mushroom seasoning
- 2 tbsp fish sauce
Instructions
- Bring a gallon of water to boil. Add the salt and lemongrass.
- Add the whole chicken to the pot. Cover. Simmer over medium heat for 45 minutes.
- Allow the chicken to rest for 15 minutes before assembling.
Mint Cilantro Pepper Dip
- Add all of the ingredients to a food processor.
- Process into a paste.
- Refrigerate until ready for use.
Poached Chicken Assembly
Mushroom Soup
Mushroom Soup
It was -30 degrees out at the time I made this Hmong mushroom soup. It was definitely soup time and this just hit the spot. This simple soup consists of a variety of mushrooms simmered with lemongrass, chilies, cilantro, and culantro. Once you bring the pot of water to boil, the soup is ready in 10 minutes.
Servings: 4
Ingredients
- 5 cups water
- 2 lbs mixed mushrooms wood ear, enoki, shiitake, shemiji, seafood
- 2 stalks lemongrass finely chopped
- 3 Thai chilies finely chopped
- 6 springs cilantro chopped
- 6 sprigs culantro chopped
- 2 tsp salt
Instructions
- Bring a pot of water to boil. Add the mushrooms. Simmer over medium heat for 5 minutes.
- Stir in the lemongrass and salt. Continue simmering for 5 minutes.
- Add in the chilies and simmer for a minute.
- Turn off the heat and stir in the cilantro and culantro.
