Sticky rice mango with coconut milk dessert

AHHH… My back hurts!! Today was the last day of summer quarter for me, all I had to do was go to class and turn in my 3 assignments and my notebook, then we had our last critique for the 3 assignments, I then had the whole day to myself since late lab was cancelled since we really don’t have anything to do.

As myself, when I am home bored with nothing to do, I like to use the kitchen, Hlee was home as well so she helped me make Sticky Rice Mango with coconut milk dessert, boy it was yummy, and while we were at it, we also made some Hmong Sticky Rice with Chinese Sausage wrapped in Banana Leaves (I’ll show that tomorrow). Man those two items were pretty yummy!!!

prepare the rice, let is sit in water for at least an hour

Once the rice is sitting in water prepare the coconut milk

put a can of coconut milk in a pot under heat

add sugar and water with the coconut milk, keep stiring, don’t forget to add a very little amount of salt

add a very little amount of rice flour to thicken the coconut milk…

stir until it is thicken and let it cool down

once the sauce/coconut milk is ready, set it to the side and prepare the rice (not really)

drain out all the water in the rice then depending on how much rice you are using put in the same equal amount of water and coconut milk… mix the coconut/water and rice together. The coconut and water should be above the rice. Everynow and then stir the rice so that it’ll get an even amount of coconut

thes are the kind I used….

Let the rice sit in the coconut milk for at least an hour or so.. then once it’s ready cook the rice in a pot and also, yes including the coconut as well, also add sugar to the rice while it is cooking this will sweeten the rice… once all the coconut evaporate then set it to the side

use banana leaves or foil paper, I like banana leaves better, you can find them at asian markets either frozen or fresh. Cut the banana leaves into individual sizes for wrapping

  

 

wrap and then tie it with a string

then steam it for about 10-15 min

Slice a mango (which I don’t have a picture of, sorry i forgot ahahaa)

Then spread the sauce in a plate then put the rice on top of it and also put the mango on the side (same place) then put some sauce on top of the mango and the sticky rice.. and

taaaadaaaaaa the finish product

Simple Hmong Dish, Baby Pumpkin Stirfry with Pork

muahaha another one of ze’s cookings again. lol this is one of my favorite as well. Dude I think all hmong food are my favorites. lol again there isn’t a actual name for this one so I am just going to call it “Baby Pumpkin Stirfry with Pork”. It’s very yummy! the chopped baby pumpkin cooking the pork first in a small amount of oil, once the oil is gone add a bit of water let the pork cook and then once it is almost ready add a very little amount of oyster sauce (if it’s for my parents i wouldn’t had added the oyster sauce) add the pumpkin once the pork is ready let it cook for a while and taaaadaaaa, there you go! a very yummy and simple Hmong dish!!

moze’s ginger korean bbq with oyster mushroom

I had made this dish a few nights back, I didn’t post this one up earlier since I had been busy working on my vacation photos and now that I am bored of them I decided to set them aside and work on something else. Since I had this food thread up I decided to just post this one up for today instead. So i made.. I have no idea what I made, but I guess i can give it a name I’ll name it “ginger Korean bbq with oyster mushroom”. LOL i jut made up the name of it. ahahaha The Beef I bought at super h mart, i had to cut them myself the oyster mushroom also bought it from super h mart onio, whatever i had at home the ginger, i love ginger, i can eat ginger with almost anything, yes i even eat ginger dipped in salt with rice in water. ahhaha onion and cilantro, i can eat these with almost anything!!!! my favorite sauces, oyster sauce, korean bbq sauce and the red rooster sauce add a little oil than put the beef in the pan, i always add onion but then we ran out so I didn’t put any in. This is what happened when I don’t cook and grocery shop in a long time, I didn’t know we were out. darn it the beef is now cooked, once it’s brown add the oyster sauce, red rooster sauce and the korean bbq sauce, don’t put too much or it will be too sweet. add the oyster mushroom once the sauce has been cooked with the meat for a bit, let it cook until the mushroom is almost ready add the onion and then wait for a bit then add the ginger add the onion and cilantro then turn it off, don’t want them to be fully cooked and there goes the finish product! yummmy!!!! Enjoy the yummy food!!!

a simple hmong dish: stirfry bittermelon with pork

I haven’t put up any food thread lately, so I’ll put aside my vacation pictures and stories and do a food post this time. ahaha. It’s been a while since I’ve cooked so enjoy!!

I can totally eat what the OG’s eat and one of my favorite OG dish is the bittermelon stirfry with pork.

For the first time in a long while I didn’t go anywhere after work and went straight home so I decided to cook since if I don’t cook no one will and if they do, they’ll cook super late, oh how I hate eating super late. The nyab don’t start cooking til 9ish almost 10 (that is if she cooks).

We had some bittermelon in the fridge from my mom’s garden and I know that if I don’t eat it, no one will and they’ll let it rot so because I do like to eat bittermellon and hate to see it trashed I made one of my favorite simple hmong bittermelon dish. No name for this dish, so I’ll just call it “bittermelon stirfry with pork”. ahaha

I’ve heard from somewhere that bittermellon is a really healthy veggie, but I totally forgot what it’s really good for. If anyone knows, do tell.

The pork, I normally like to use Pork belly and use some of the fat, but b/c this is store bought (brought by my bro and nyab and they are the worst grocery shoppers ever) I just use what I have.

The bittermelon, home grown straight and fresh from my mom’s garden!!!

First cook the pork, use very little oil only and once it starts to get dry, add a very little amount of water so the meat won’t stick to the pan, it also help cook the pork. Don’t forget to add the salt

I like my pork to be well done, like well well done. LOL, I added very little oystersauce so it’ll have the brown look to it.

Once the pork is well done, I added the bittermelon

Then I added a couple of uncut red pepper just for taste, at this time I normally add a smashed lemongrass, but I haven’t gone to my parent’s place and they haven’t been over so they haven’t brought me any lemongrass, oh i love those stuff!

TA-DAAAAA!!!!!!!!! the finish product! believe it’s freaken good! yummmy!

and serve it with rice and you got yourself a very simple HMONG DISH!!! a very very YUMMMY one too!!!!

HMB meet:Grilling and setting up

I have plenty more pictures to share from my trip but thought I should go ahead and share the pictures from the HMB photo meet. Here are just pictures from our grilling and setting up, more to come with the photoshoot and the lake pictures. I’ll also share pictures of the other places I’ve went to just as soon as I work on them.

 

Here are photos of us setting up and grilling. Thanks to Trent, Bee and Fresh and a bit of myself for grilling the meat!!! Thanks to Pakou, Karen and Trent and I bit of myelf for setting up the Volleyball net although Pakou and Kao ran into it. LOL great moment. if I wasn’t in the game I would had caught it on camera! LOL good times guys! good times!!!

Thanks to Vameng and Thai for the corn and the patatoes. And it was Teem who burnt the corn, not I. LOL

Thanks to all the members who came!!!

***EDIT with a picture of our facial expression when Tempo and Kao knocked out the Volleyball net! LOL NVM.. this picture was the second time that the net was knocked out! LOL. We had lots of accident with teh volleyball net!
THanks to karen for the wonderful picture love!

Trent and Pakou setting up the grill

Trent getting the valleyball net set up

Karen setting up the volleyball net

Trent setting up again

Pakou and Karen working on the net

The chicken wings I had marinated, in fact I marinated all the meat

Trent grilling

Pakoua

Kao

Zua

Karen

Sara

The ladies, minus me since I was the photographer

Bee

Vameng and his girlfriend Thai

Zua playing

Teem and Trent

Vameng and Thai setting up the second grill

Teem grilling

Bee

The ladies enjoying the nice weather

Trent, Teem grilling while I wait for the finish ones and Pakou watching

more of us

YUMMMMMM

Picture was taken by Karen when the net was knocked out the second time. This was our facial expression when the net was knocked out. LOL

Curry mozemoua’s style

wow, it’s been a very long time since I did one of these post. ahaha. I haven’t been able to cook something decent besides eggs and noodle as of late and I finally had some time to cook a decent meal. So for dinner I had made some curry moze’s style. Not the best, but it sure was yummy!!!

PIcture was taken with camera phone. My sister has my point and shoot and I didnt want to use my Xsi

preparing the stuff

Cooking the curry

and the finish product

YUMMMMMYYYY

My Review on Fusion Cafe

Fusion café, what can I say about that restaurant? To start off Fusion café is a little Thai and sushi restaurant on Braselton Hwy and Peachtree Rd in Lawrenceville Georgia. When walking into the restaurant we were welcomed with some friendly faces and very polite waiters and waitresses. I’ve been to this restaurant 3 times already, the first two times I was with a friend who actually knows the owner of this restaurant and we had a wonderful meal. I must say, the first time there I was only in aw with their sushi, the food wasn’t all that great, but I must say their dessert was very good.  The second time, the food had improved, or maybe it was what we ordered, but the sushi, yet again, it was really good.

And then this weekend on Saturday February 14^th I went to Fusion for a birthday dinner party, and I must say, it was the first time I had ever seen the restaurant so very busy. We went in as they greeted us with welcoming smiles and seated us because we had to wait for few more people to show up, they were able to bring us drinks and fill in our water and drinks when needed. Our waitress was friendly the man running the restaurant made sure everything was going well with us and made sure we were comfortable.

Finally when everyone showed up we were able to order our food, the food did took a bit longer than the last time I was there, but because it was a busy night and we had such a huge amount of people for our dinner party that I thought their service was on a timely manner. When our food arrived I was able to take pictures of every single meal we had order, even the waitress was kind enough to bring me the plate before handing it to the person who had ordered the dish.

I was amazed by their food this third time around. Every single dished we order was cooked with profession and served to us hot.  I honestly do not remember the names to all the dishes we had ordered, but not a single dish disappointed me. The dish I had order was the “Drunken Chicken” it was served with a type of wine, soy sauce and few veggies. To be honest that was the only plate I remember the name of and what was in there, besides that I picked on everyone else’s plate for we all shared the plates that was ordered.

The sushi was great. I remember Mada ordering the “Trust me roll” that was a very good roll. Believe me, it was gone so fast. Yerdy order another roll, I did not ask what the roll was called, but it was one of the best sushi I had ever had. It had a crunchy feeling to the sushi and boy I wanted more of that particular sushi.  

What can I say about the dessert, it was very good. Because it was Valentine’s Day the dessert was on the house. The desert they brought to us was very, very good. They brought us two different type of desert and it was a total of 6 plates of desserts they had brought us, and the owner was kind enough to give us another plate after we all had finished.  

I must say after this experience I give this restaurant a 5 out of 5. Their food was great, the prices are fairly decent, their service was wonderful and the atmosphere was very nice. The only downfall for this restaurant is that the restaurant was a bit small, besides that, I say it is perfect.

Please DO NOT mistaken these photos for food photography. These were taken for review purposes only.

 

 

 

Making Papaya Salad

Sorry guys, I’ve been a bit behind with my blog..

So believe it or not but MOZEMOUA does not know how to make papaya salad!!! something is wrong with her!!! oka guys, so really I dont know how to make papaya salad so my aunt had to supervise me at making it.. She had to tell me step by step and exactly how much of what I needed to put in.. I’ve tried making papaya salad countless of times and it just never works! I cannot make them right!! But anyways so because my aunt walked me through it and made sure i put in the correct amount it was pretty yummy…. I need to master making papaya salad!!!

the stuff we used to make the papaya salad

the papaya, lime garlic and etc

the peanut, different kind of shrimp paste, garlic, pepper and etc

adding the papaya lime and tomatoes

adding the papaya and whatever is needed that are not the “dry ingredents”

starts mixing the stuff together

more mixing…

there it is done…

ready to be served with pork skin… yummy!!!!

Kong Pong anyone??

I hope everyone had a Merry Christmas and a very safe one!!

So we made Kong Pong last night (for christmas) and boy it sure was yummy. To be truthful I know how to make curry but I’ve never actually made Kong Pong before, so this time I had observed my aunt and also helped her make Kong Pong, so now I’ve learn how to make Kong Pong. I am so pround of myself

Remember to boil you chicken first when the chicken is ready be sure to save the brooth for the Kong Pong juice. cut the chicken into whatever size you like, normally its cut into very thin and small sizes.

cook the vermicelli and drain them. put them into eating bundle sizes

cut the bamboo shoots into thin pieces these are wild Georgia grown bamboo my mom picks them every year. We canned them tight and preserve for ever how long we want. As long as they are not opened they can sit in the masan jars for very long and it’ll still be fresh.

we used my mom’s homemade curry sauce.. it looks super super spicy.. PERFECT

we also mixed it with the small curry cans

then start with the oil and the garlic.. ahh i love the smell of garlic being cook

then once the garlic is ready throw the thin sliced or picked ckicken into the pan and stir

then add the curry sauce, we used two types of curry sauce, before we throw it in the ckn we mixed it together first so it’ll be an even coat

then add the oyster sauce

and then mix well while on the stove

add the lemon leaf and the dry ginger (its not dry ginger, its another type of ginger, i know the hmong name but i can’t think of the american name of this type of ginger, i am sure you parents will know what kind of ginger this is)

then add the coconut with it and mix well

once that is complete you put the pan of ckn back into the ckn brooth for the juice and mix well

TAADAA.. there goes the yummy kong pong juice!!!

There goes my yummmy kong pong. I had added some onion and cilantro with my kong pong. we totally forgot to go buy cabbage so we had to eat the kongpong without the cabbage and because of the cold season my parents mints had died ass well. but it was still very very yummy!!!

fawm kauv

I had made some fawm kauv the other day so thought I would share them.. I’ll get back to my normla blogging when I finish with all this crazy Christmas shopping and the busy schedule.

cook the garlic first, i love the taste of garlic

then add the ground beef, you can use ground pork if you like.

dont forget to chop the green onion, onion and cilantro

when the beef is almost ready add the oyster sauce and the black soy sauce

then cook add the onion

let he onion cook for a bit then add the green onion and cilantro

after it’s done cooking set it to the side and let the oil drain

now mix your flour, water and oil together

more mixing

heat your pan then spread a very thin layer of oil on your pan and then put a big spoonful of the mix in your pan cover it for a bit to let it cook

spread your meat on the sheet of fawm kauv

then roll it.. (i dont like the way my nyab rolled it but i dealt with it anyways)

and finished!!!!

served with my home made sauce

now enjoy the yummy fawm kauv