Hmong Food (Authentic) - should i stack my dishes at a restaurant

Miao food is not from other Asian cultures.
Our history, our roots!
Every Asian nation has a different dish, "they call it their own," but what about Miao Food?
Authentic Miao meals consumed every day are usually simple with few ingredients.
Foods such as egg rolls, spring rolls and Khob Poob are often enjoyed on special occasions, but they come from another Asian nation.
Real Miao foods include simple dishes, some examples are chicken cooked with Miao herbs, pork cooked with mustard vegetables, and beef soup contains spices such as beef and lemon grass and Gao Liangjiang.
Throughout history, Miao people adjust their cooking according to the cultural influences around them.
We will discuss this issue thoroughly, because the Miao people have experienced the disaster of resettlement in different periods throughout Asia due to the political situation.
Miao people, no one forced to flee the country of their own land, Miao people integrate recipes and ingredients from other cultures, and because of this, Miao Food evolves over time.
Nevertheless, because of this opportunity, it gives the Miao people the opportunity to adopt and nurture different foods.
Hmongâs is proud to call some of its Miao cuisine from other countries such as Laos, Thailand, China, and Vietnam as they are forced to settle in these countries.
In recent years, I have seen Miao people create a bright spot in Miao cuisine by adding new modern flavors.
Miao recipes rarely appear, as Miao recipes are made through estimates rather than specific measurements.
I like mines cooked with chicken soup and a little chicken and vegetables.
A little black pepper.
Or chopped shrimp.
It is well known that Miao people eat similar food to Thai, Chinese and Lao communities, but this is because they have residents there or immigrate to the United StatesS. from there.
Regardless of these reasons, some of the unique dishes listed here are what the Miao people can really call "original.
Miao/Miao people are shown as a wealthy community wearing gorgeous silver jewelry, but in reality, most Miao/Miao people live in mountainous or highland areas with inconvenient transportation, away from commercial cities.
Most Miao/Miao people live on their land and live a simple lifestyle.
Khauj Piab/Khaub Piaj-
Chicken noodle/chicken noodle soup-
This soup will relax you in any cold winter, and when it is eaten right away from the hot stove, the taste will be very good.
This was originally a simple Lao soup, made with chicken and rice at first.
In Laos, Miao people brought this soup into their home because it was a very cheap and easy way to prepare for their big family.
This is probably anyone's favorite soup for health and patients, so I hope you will like it too.
10-ingredientsKua Txob -
Condiments for most Miao dishes.
http://basilkitchen .
Nqaij Npua Hau nrog Zaub Ntsuab-
Miao people know this dish.
Best pepper dip. Kua Quav -
This is a traditional dish cooked by many Miao families during the ceremony.
This is a professional.
Nqaij Qaib Hau/Nqaij qaib Vom and Taum Paj-
http://hmongfood . info/? Kua Taub -
This is the favorite alternative to water for our grandparents or parents.
Very hydrating and refreshing in hot summer. Dib Kaus -
This traditional Miao dish is made of Miao cucumber and is the perfect drink/side dish for hot summer.
You can quench your thirst with a refreshing drink.
The cucumber itself brings a pleasant crunch to the drink
You can buy Miao cucumbers at the farmer's market or Miao neighborhood.
Most parents plant a lot in their garden every year.
http://hmongfood . info/? 5-
Nsev-of translation is: what mean?
This is simple, but many Miao people still use it during peak times or when the budget is extremely low.
This was invented due to our food shortage history and our running in the war.
Nqaij Ci Nyob Saum Hluav Taws-
Roast pork on BonFire.
Most Miao people love the farm, it's a simple meal to cook and rest during the harvestfire gathering.
It was great after a whole day of gardening.
Qhiav Nrog Ntsev-
Salt Ginger, simple but satisfied the desire to eat snacks. Or condiment.
Lws Kubtshis Tuav-
Egg plants cooked with pepper and salt.
I always bake eggplants in the oven and peel them and break them with salt, pepper, coriander and scallions.
http://hmongfood . info/?
Koojtis Qaib with Peev Choj
Chicken wings-
(Silly note: I can't be sure if this is the original Miao. please leave a message to me and answer it. thank you!
Filling chicken wings, according to Naly Yang, is a variant on the egg roll, with vermicelli, minced pork, spices wrapped in a boneless chicken wing to the point where you are worried that the skin will burst, then bake in the oven until the filling is heated and the skin becomes crispy and golden. http://www. flickr.
Com/photo/meeejocannon/3542530. . .
Make your own chicken wings today! Khw Poon Ncu -
Thick rice noodles with fish sauce and water.
I was told: Back in Laos, when Hawker trucks came to sell these things to villagers, the Miao people did not have the income to buy them and did not make the raw materials for the Lao version.
This is how this version comes.
Ntxuas, meaning ""-
This dish, or larb, is traditionally provided at a funeral, birth celebration, or wedding to help absorb alcohol as part of the ceremony.
Since this recipe is ready for tasting, there is no specific measure.
Depending on your needs, you can do as much or as little as you like.
The amount of ginger you need should be 1-
The amount of pork is third.
Pork shoulder steak, trimmed with some fat, but not all fat is cut into small pieces
Ginger root, peeled and sliced (plenty of ginger, enough to make it a total
The star of the dish) is 1-relative to the proportion of pork-
Heat vegetable oil with high temperature in the pan.
Sliced Pork;
Season with salt and pepper.
Stir often.
After the pork is scorched, add ginger and continue to stir-fry until fragrant.
Add scallions and coriander to taste after chopping.
Serve rice together. Raj Roj -
Crispy fried pork with seven layers of paradise. -
Not sure if it's Philippine food.
Fry the pork belly until it is particularly crispy and crunchy.
http://onefilipinodish . com/blog/wp-Content/Upload. .
Chinese balsam pear dish fried with pork.
The Miao people have historically come from the same area as the Chinese, so it's not surprising that we plant the same vegetables on the same land.
Zaub tsuag (pronunciation: ZHOW-
Another core part of the Miao meal, especially for the older generation, is a light soup.
Some common ingredients include: green beans, pumpkin, green mustard, potatoes, coriander, mushrooms and tofu.
Simply add a single ingredient to the water and enjoy it after boiling.
No other ingredients were added.
Kua Txob with Nqaij-Stuff Pepper -
Not sure if this is the original Miao from another culture.
Soak the bean noodles in warm water for 20 minutes or until they soften.
Tighten the noodles and cut the noodles into 5-inch sections.
Stir pork into Brown
Fried until cooked.
Mix noodles, cooked pork, cabbage, carrots, salt, black pepper, eggs and sauce in a large bowl and mix them fully.
Cut the stem from the bell pepper.
Clean up the contents and wash them.
Fill the pepper with the filling.
Steamed sweet pepper for 20 minutes or cooked.
They are ready to eat! Zaub Pob Qhwv -
Chili stuffing and chicken wings stuffing.
However, it would be a perfect solution if you were looking for something with a little less grease.
These are steamed and delicious.
Soak the bean noodles in warm water for 20 minutes or until they soften.
Tighten the noodles and cut the noodles into 5-inch sections.
Stir pork into Brown
Fried until cooked.
Mix noodles, cooked pork, cabbage, carrots, salt, black pepper, eggs and sauce in a large bowl and mix them fully.
Peel a layer of cabbage at a time.
Put a stuffing in the middle of the cabbage.
Fold around and plug it with a toothpick.
Steamed cabbage is packed for 20 minutes until cooked.
They are ready to eat!
Stir-fry the leaves of peas with pork, chicken or beef.
Bean sprouts are the tip of the pea plant: a fiber stem with leaves (green peas) attached to it and a threaded climbing attachment (pea tendrils ).
Bean sprouts are new shoots of pea plants with no tendrils and only the smallest leaves. Nqaij Qaj Zib -
Egg Soup/broth caramel sweet and sour pork. 1/2 lb. 3 Tbsp. 2 Tbsp. 1 tsp. 1 tsp.
Saut. ©, In lard or pork fat, 3 slices of ginger, 1 slice of garlic, 1 slice of lemon grass-
Cut into 2 inch pieces.
Melt 1/2 cups of brown sugar in a heavy pan and be careful not to burn.
Add ginger, garlic and lemon grass to brown sugar. Stir.
(You may need to add a few tbsp.
Boiling water) Add 1/2 lb. of bite-
The size of raw pork.
Cook found 15 minutes. Add 3 Tbsp.
2 tablespoons of vinegar.
1 teaspoon of fish sauce.
Taste of salt and soy sauce.
Add 8 boiled eggs with shells.
Add enough water to the eggs.
Cover and cook for 1 hour under low heat.
Eat rice together.
Add spicy liquid to the rice.
Preparation: marinated overnight.
2 tb of mushroom soy sauce for meat and 2 tb for eggs.
Pan with medium sized sauce.
Cut the pork belly into thin fingers.
Marinate the meat in 2 tb of mushroom soy sauce and 1 teaspoon of cinnamon for 5 minutes.
Now, put a pot of meat on the stove with medium fire.
Add 2 cups of water, 1/8 cups of mushroom soy sauce, sugar, ginger, ginger, 3/4 tb cinnamon, onion, garlic.
Lid and slow cooking medium-
Low heat for about 2 hours.
During these two hours, make sure to stir the meat every 15 minutes to avoid any burning at the bottom of the pan.
During the wait, you can start your other pot and cook eggs at high temperatures (it takes about 20 minutes or less ).
Run in cold water after fully cooked.
Let it sit in cold water for a few minutes and let it cool before peeling off.
After peeling, drain the water, add 1 tb of mushroom soy sauce and mix it for later use.
Wait 2 hours after the slow boiled meat is completed, add the eggs to the meat pan and mix them as gently as possible to avoid breaking the eggs.
Cook for another hour, or until the fat part of the meat becomes soft, like jelly.
Stir every 15 minutes.
At this point, it is important to taste and see if additional seasoning is needed.
Serve rice together.
Meat and eggs have more time to absorb more flavor after the next day, the taste is better. Peev Choj -
Although this Miao fried noodles with rice noodles looks special, they are undoubtedly delicious and addictive.
This fried noodle is often served at Miao festivals and other gatherings of friends and family.
The best thing about this dish is that it is very simple and quick to make.
The first is to soak the noodles and fungus in the bowl for 10 minutes.
During this time, bake peanuts in a frying pan until they are roasted in gold on medium to high heat.
Simply mash the peanuts in the mortar and put them aside.
After 10 minutes, put the noodles and black fungus in the same spoon for standby.
You can prepare your condiments such as chopped bamboo shoots, chopped scallions and chopped coriander.
Pour the oil into the pan and heat it.
First, put in garlic and stir fry©Until fragrant (minutes ).
Then, add the minced pork.
When you wait for ground pork, chop the bamboo shoots with a knife, a shaved knife or a vegetable peeler.
Add salt and a little black pepper to season the pork after it turns yellow.
Cover for a few minutes.
Next, add the bamboo shoots and black fungus, stir and cover for a few minutes.
Add noodles, peanuts and all the sauces and mix them thoroughly with one hand and a fork.
Once fully mixed, cover it and let it sit for a few minutes.
Taste your noodles and add pure black pepper and extra salt if needed.
The last step is to turn off the stove and mix your dishes with coriander and scallions at the end.
Hot or cold.
Steamed rice is a desire.
Txiv Lwm Suav Kua Txob-
When it comes to oven barbecue, sausage and fish, this is a popular dip in the Miao family.
The dipping tomato juice makes the meat more juicy.
Wash the tomatoes and cut them into pieces.
Wash and chop coriander, onions and peppers as well.
In the mortar, add salt, coriander root, pepper and pound for one minute first, make sure to stick everything together.
Next, add the tomatoes and any tomato juice to the board and knock them out for another minute.
Taste, add more salt if needed.
Add scallions and pounds a few times before adding coriander.
Knock a few more times and then transfer sambal to a bowl to eat with meat and steamed white rice. Kua Txob Nceb -
This is a traditional Miao chili sauce made of mushrooms.
It is especially good to dip in ovened, grilled meat or bbq meat.
Or as a vegan, you can also eat it yourself with some steamed white rice, which tastes great!
You can bake mushrooms or roast mushrooms in a pan to soak, but this recipe will ask you to boil.
Preparation: 5 minutes.
Cook a pot of water.
Rinse the mushrooms and slice them.
Cook the mushrooms in a pot for 10 minutes.
Rinse your green vegetables for a while.
Mortar, pepper, salt and MSG.
Add mushrooms and stir thoroughly until the mushrooms are fully ripe.
This should not be more than 3-4 minutes.
Taste, add more salt if needed.
Finally, add the chopped onion, knock a few more times, mix everything and serve. Mov Phom -
This traditional soft sweet fluffy delight makes a great healthy snack.
In Laos, sugar is only available in towns.
Miao people don't always add sugar because they live on a mountain far away from others.
Traditionally, Miao people wrap rice pies with banana leaves, but the aluminum foil works well.
You need a normal size mixer and a steamer.
Preparation time 25-30 minutes. 1.
Two meals in a bowl.
Water injection at a water level above 2 inch.
Rinse soy twice in your own bowl.
Fill the bowl with 4 cups of water.
Let two bowls sit for at least 4 hours, preferably overnight.
Both will increase in size and will soften. 2.
Drain excess water from two bowls.
Fill the mixer 3/4 with rice.
Stir the rice evenly until it is ground.
It should only take one or two minutes for each batch.
Pour the ground rice and its liquid into a large bowl.
For guidance, please refer to the picture below.
Soybean should do the same.
(Side note: If the soybean becomes difficult to mix, add the rice liquid in the mixing bowl to the mixer to help the soybean mix more smoothly ). 3.
Mix the ground rice and soy in a mixing bowl and Cook half in a big pot over medium heat. 4.
You will notice that the mixture will become thick and difficult to stir, which is what you want.
The mixture should be cooked within 20 minutes.
The final result should be soft and fluffy. 5.
Pour the cooked mixture into the mixing bowl and mix it with the raw batch.
At least let it sit for another 2 hours in a place as warm as an oven. 6.
If aluminum foil is used, tear the aluminum foil to 6 inch and tear it to two halves.
Do this at least 13 times and stack the foil.
With a foil, take about 1 cup of filling and close it to the side of the foil.
Fold one end to the other, and before putting it into the steamer, complete with a hard press between the palms.
Continue to do so for the remaining mixture.
Remember to fold these little pies together. 7.
Steam for 45 minutes to 1 hour.
Taste it;
Soft and fluffy taste.
Side note: you can put these in the steamer on the rice for up to a few days to prevent the meatloaf from smelling.
http://hmongfood . info/?
This is my mother's Miao beef jerky salad and I also learned to make it for our family.
Whenever there is a big Miao feast/party, there is a chance to eat the rest of the beef.
My mom will take out the rest of the meat for the beef jerky, or what I call the beef jerky salad.
Preparation and cooking: 30-
Warm up the oven to 400 degrees F.
6-cut beef
12 inch thin sheet.
Mix with salt, black pepper and oven beef for no more than 10 minutes (don't overcook the beef! ).
During this wait process, rinse and chop the leaves of ginger, lemon grass stems, coriander and kaffir and place them in a mixing bowl.
Once the beef turns brown, take them out and use pepound one by one to make the beef more loose.
Chop the beef and transfer it to the mixing bowl to mix it.
Add 1 tb of salt and 1 tb of monosodium glutamate.
Add salt and MSG if it doesn't taste yet.
Eat with steamed white rice.
Ntxwm moob-
Every once in a while my mom buys 15 to 20 pounds lbs of meat so we can make Miao sausages, pack them separately in Ziploc bags and store them in the fridge
This supply can last for a month or two as we only bring a sausage roll to the oven for dinner.
I think Miao sausages are inspired by Lao sausages, but of course they taste different.
I think the Laos' use coriander, scallions, and some other seasonings, while the Miao people use different seasonings and usually add more vegetable ingredients.
Different Miao families have different practices, but this is one of the Miao sausage versions of my family.
http://hmongfood . info/?
Nqaij Qaib Hau/Nqaij qaib Vom-
Miao roast chicken is my favorite thing to eat with my family.
It is healthy, simple and delicious!
Miao people use fresh dead chickens that can be purchased in Asian or Miao stores.
Freshly slaughtered chickens are more chewy than foster chicken's, but they are healthier and tastier. 4-1.
Prepare a pot of water and cook it in medium-high heat.
Rinse the chicken and put it in the pan.
Add lemon grass stems, salt and Knoll powder to the pan as well. 2.
About 30-
The chicken is cooked for 45 minutes.
At this point, taste your broth and add more salt if needed.
Take out the chicken and cut it into small pieces and put it in a large bowl. 3.
Add 1/2 TB of salt and 1/2 TB of black pepper.
Throw the chicken.
Add more salt and black pepper and stir again if needed. 4.
One: a few chicken nuggets and some rice and broth.