Herbs

A Little Background I had recently called my paternal grandmother on her birthday and ended up taking for almost two hours. She lives in Seattle, Washington and I’m in St Paul, Minnesota so we don’t get to spend much time with each other. She recently turned 71 years old and I was just asking thingsContinue reading “Herbs”

Rice

I have a taste for plain white rice, whether it’d be short-grain white rice (sushi grade) or Jasmine rice (long-grained). Short-grained white rice is the type of rice that many Hmong people, as well as Southeast Asians, eat. For a healthier option, Hmong people have transitioned to eating more Jasmine rice. Hmong people have aContinue reading “Rice”

SPICES

Spices in the Southeast Asian cuisine are used as condiments to add a touch of spice to a dish or cooked in high heat alongside to ingredients. Spices are ultimately used in every Southeast Asian dish imaginable. It’s safe to say that if it’s not spicy, it’s not an authentic Southeast Asian dish. The wordContinue reading “SPICES”

SOY SAUCE

Soy sauce is it’s own beast in the overall Asian cuisine, not just to Southeast Asians. It’s used in many of its Southeast Asian dishes and is often used as a condiment and/or a marinating flavoring ingredient. Soy sauce is a salty savory umami flavor made from soybeans (which means it’s vegan/vegetarian approved) and isContinue reading “SOY SAUCE”

Crockpot Split Pea with Ham Soup

The only time we ever make this Crockpot Split Pea with Ham Soup is if we have leftover ham. Probably one of the best leftovers we make with leftover ham, but unfortunately, we make this meal at least once a year and typically around the holidays. But this upcoming year will be different as IContinue reading “Crockpot Split Pea with Ham Soup”

Homemade Stuffing

If you’re ever in the mood to take on the challenge of making some homemade stuffing, I got you covered. I have been eating stuffing my whole life from Stove Top Stuffing Mix and it never fails. But this year is different in every way and all this pent up creative energy I took itContinue reading “Homemade Stuffing”

OYSTER SAUCE

Oyster sauce is savory with a touch of sweetness. It’s the main ingredient to add to any stir fry dish, a condiment to soups like Pho, and also a great marinating sauce to add to any meat. Because of that added touch of sweetness it adds a nice glaze to meats when grilling or broiling.Continue reading “OYSTER SAUCE”

FISH SAUCE

Fish sauce is essentially fermented fish. By itself, it’s savory and very salty and has that pungent fishy aroma. But on the contrary, it’s a perfect acidic and salty balance to any Southeast Asian cuisine. For many dishes, fish sauce is used as a substitute for salt and for adding that umami flavor. Fish sauceContinue reading “FISH SAUCE”

Rice Porridge (Congee)

Rice porridge (congee) also called “Mov Kua Dis” in Hmong (pronounced as moa-kua-dee in white dialect, or pronounced as moa-kua-klee in green dialect – which is the dialect I speak) is a popular dish among the asian culture. Some asian cultures eat rice porridge as breakfast, but I grew up eating it throughout the dayContinue reading “Rice Porridge (Congee)”

Homemade Vegetable Stock

The first time I ever heard of a homemade vegetable stock was many years ago when a former co-worker casually mentioned that she made her own vegetable stock at home with veggie scraps. The idea stuck with me as it was such a genius idea and I heard it again when I purchased a bookContinue reading “Homemade Vegetable Stock”