hmong recipes

8/9/2019 Hmong Recipes

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CommunityResourceenter

POD TE

NEW CITIZEN'SHMONG GARDEN

PROJECTS



T BLE OF CONTENTSPage

In troduct ion

Unusual I n gr ed ie nt s 5 - 8

Basics 9 1 3

Salads

Greens

Main Dishes

Vegetables

Miscellaneous 5 53

Credits 54

The tra di ti on al western way of sep arat ing foodin to t h e ab o v e ca t eg o r i e s c r ea t e s so m e a r t i f i c i a ld es ig na t io n s t h a t a r e n t ap p ro pr i a t e fo r b o n g cook-in g. For example, sm all amounts of meat ar e added t ogree ns, veg eta ble s, and sal ad s. These could be maindishes, or an accompanying dish with basic rice, or,w i th n o od les , o r r i ce s t i ck s .

The exte nsi ve use of greens i s an example ofthe Hmongls Chinese heritage; coconut milk, peanuts,coriander root, and banana leaves (for wrappingsteamed foods) are examples of Laotian and Thaiin f luence .



INTRODUCTIONEVERY-DAY C O O K I N G I N LAOS

Hmong people l e f t China ea r l y i n th e 19th Cent-ury and became l and sq uat te rs i n ru ra l mounta inousareas of Laos, Vietnam, and Cambodia . . . ow Kampuchea.

T h e i r v e r b a l c u l t u r e was f i r s t a d ap t ed i n t o a w r i t t e nl anguage in t he 1950 ' s .

When as a re su l t of support of American t ro opsdu ri ng th e Vietna m War Hmong pe op le came t o Minne-so ta a s refu gees, they began le arni ng t o read Hmongas we l l a s Eng l i sh .

In many metro gardens both la rg e and smallHmong people showed an assertiveness about growingt h e i r own food. Observation of Hmong gardens re-

vea l ed un ique pa t t e rns o f p run ing ed ib l e , t ende r,new growth from a pla nt , whi le t he pl an t cont i nuedt o mature and t o produce . The use of whole plants asa source o f g reens , o f vege t ab l e s , and o f nex t yea r ' sseeds s e t a f rug a l example of ca re fu l ha rves t i ng .

To re ce iv e th e pl an t ' s energy, Hmong gard ener sh a r v e s t g r ee n s a nd v e g e ta b l e s e a r l y i n t h e d ay o rl a t e i n t h e d ay. When the sun shi nes hot , t hep l a n t s 1 en er gy i s i n t h e r o o t s ; t i s not a goodt ime to ha rve s t food .

These obv ious garden ing sk i l l s , l ed t o ques t i onsabout unwritten Hmong recipes. T h is i s a b e gi n ni n gabout answering some of those questions.

The ty pi ca l t ra di t i on al Hmong family meal a lwaysinc lud es one or two bowls of r ic e , and a green veget ablesoup , (g reen l eaves o r me lon v ine t i ps bo i l ed wi thou tsa l t and served wi th a considerable amount of the cook-ing wa te r ) .

l t I f me at i s a v a i l a b l e , t i s s e r ve d i n a s e p a r a t ebowl with t s own juices and cooking water. I f t h eamount of meat i s t oo sma l l , t i s extended by addingchunks of vege tab les t o make a stew. I f t h e re i s nomea t a t a l l , t h i s d i s h t h en i n c l u d e s o n l y v e g e t a b le s ,cooked with lard and s a l t

A t e ac h end o f t h e t a b l e t h e r e i s g e n e r a l ly asmal l bowl conta ining a mixture of s a l t and ground redpepper, somet imes wi th Chinese o r Laot ian f i s h sauceadded. (This seasoning i s e i t h e r e a t en i n o c c a s i on a lspoon si p s between b i t e s of food from the main bowls,o r u se d t o f l a v o r a p i e c e of m eat d i pp ed i n t o i t . )

"No wa ter o r oth er beverage i s se rved wi th o rd i -nary meals. (The cooking water i n th e green veget ablesoup i s l e f t w it ho ut s a l t , s i n c e s i p s o f t s e r v e a sdr ink ing wa te r dur ing the mea l . ) The traditional Hmongmeal inc ludes no desser t ."*

*Myths, Legends, and Folk Tal es From t h e b o n g of Laos,Charles Johnson, Edi tor ; Macalester Col lege .



UNUSU L

u INGRE IENTS



The fol lowing ing red i en t s a re av a i l ab l e f rom h o n ggardeners, f rom th e Hmong re t a i l er s a t metro Farmer sMarkets o r from your own gar den :

squash , pumpkin, b i t t e r melon , o r l u ff avine endsprun ings f rom pea p l an t sbaby winter squashbaby cabbageswi nt er squash o r pumpkin blossomsb i t t e r mel onf r e s h c o r i a n d e rcucuzzi squash (edible gourd)asparagus beanpak choymustard spinachKyoto Chinese cucumberThai-Cambodian eggplantlu ffa gourd

Chinese broccol i

The fo l l owing i ngre d i en t s a re ava i l ab l e f rom mosto r i e n t a l g r o c e r y s t o r e s :

b i t t e r m e l o n sl emon g ra ss s t a lksf r e s h c o r i a nd e rcanned coconut milkr i c e s t i c k sed ib l e soy beans

canned gi an t bamboo shoots ( su bs t i tu te : j icama)c h i l i p ep pe rsg l u t i n o u s s w e e t r i c e f l o u rmung beanscanned baby corn

The fo l lowing ing red i en t s a re ava i l ab l e a t mos t me trosupermarkets

1 f r e sh bean sp rou t s2 g i n g e r



3 g a r l i c4 so y, f i s h , and o y s te r s au ce5. cellophane noodles6. JAPANFOOD Oriental noodles7 c h i l i p ep pe rs8. bok choy

UNUSUAL INGREDIENTS

Bi tt er Melon

it ter melon i s a wr i nk l ed g r ee n c y l i n d r i c a l f r u i t4 9 inches long . There i s no o th er approp r iat e wordt o d esc r ib e t h e melo n; i t i s b i t t e r . The t a s t e ofb i t t e r melon i s ap p rec ia ted b y many A sian cu l tu r es .When C al if or ni a Hmong come t o Minnesot a, th ey br in gb i t t e r melon a s g i f t s . In Minnesota, b i t t e r meloni s hard t o grow.

Lemon Grass

n Minnesota, lemon gr as s i s a plant grown by mostHmong peo pl e dur in g t he summer months. The r oo t sa r e tend ed as a ho use p la n t d u r in g th e w in te r. Toea t raw, remove th e oute r leaves and ea t th e tende rwhite base. For cooking , cu t i n t o two- inch p ieces .Upper leaves and s ta lk ar e added t o soup . The piecescan be dr ied f o r w i n t e r u s e . Lemon grass i s u s u a l l yremoved b efo re se rv i n g ( l ik e a b ay l ea f ) . You cansu b s t i tu t e g r a ted lemon r i n d fo r th e f lav o r o f lemong r a s s . . . T r i n d e q u a l s 2 tw o - in ch p ieces .

In Cali forn ia , lemon gra ss grows a l l year i n hugeI clumps of u lan ts .

Coconut i 1 k

Coconut milk i s n o t t h e c l e a r l i q u i d i n s i d e a c o c o n u t ;i t i s t h e m i lk y l i q u i d e x t r a c t e d f rom t h e g r a t e d f l e s ho f f r esh co co n uts o r r e co n s t i tu t ed f ro m d r ied sh red dedcoco nut. Coconut cream i s t h e t h i c k e s t m il k t h a t s u r -faces on coconut milk . You can subsFitute equal amountsof dr ied f lake d coconut and milk pureed i n a b lender.Pieces of undesolved coconut can be s trained f rom ther esu l t in g co co n u t mi lk , Always s t i r coconut milk when

it omes t o a boi l , and do not cover pan while cooking.I f e i t h e r o f t h e s e p r e c au t i o n s i s n eg lec ted , th e mi lk



Coriander, hinese Pars ley, or Ci l ant r o Spanish)

C o ri a nd e r i s t h e a r om a ti c sce nt of a l l Minnesota Hmonggardens. t i s p l an te d i n e a r l y s p r i n g, l a t e s p r i n g ,and again during l a t e August f or a fa l l harves t . Youngp la n t s a re ha rves t ed f o r t he i r l e aves when they a re abou t1 0 i n c h e s t a l l . Seeds from mature plants would only bes av ed f o r f u t u r e p l a n t i n g .

F re sh c o r i a n de r i s r e f r i g e r a t e d w i t h s te ms i n a g l a s so f w at er , o r i n a p l a s t i c bag b al l o on e d ou t w i th a i rbefo re sea l i ng. The leaves are pinched off the stem.T eaves ar e sca t t er ed over many cooked foods, or , in -. .cluded in sa lads and spicy dipping sauce .

In Minnesota Hmong fam il ie s fr ee ze cor iand er f o r win teruse by qu ick ly b l anch ing the he rb i n bo i l i ng wa te r, ands e a l i n g t i n p l a s t i c b ag s b e fo r e f r e e z i n g . Some peoplee a t t h e r o o t a s a s e a so n in g ; o t h e r s u s e t for a medic ine 3or ch i cken p o x

In Ca l i fo rn i a , coriander can be grown a l l year. Therei s n o s u b s t i t u te . )

B SICS



ABOUT RICE...a Hmong fa mi ly of ni ne e a t s abo ut 100pounds of rice each month.

Regular Rice (Mov txua)

Rice cooked i n a r i c e cooker

Soak the r i ce 1 ours i n hot water and drain . F i l l

a pan ha l f f u l l o f wa te r and bo i l , reduce hea t andadd ri ce . Cook th e r i c e for 10 min. , s t i r r i ng nowand then . Drain.

Put some water in the bot tom of the r ice cooker andb o i l . Then p u t t h e r i c e i n t h e t o p o f t h e r i c ecooker. Cover and steam 15 t o 20 min. u n t i l done.

Rice Water

S t i r r i c e i n a l i t t l e b o i li ng w at er . rain ( i n t h eb a s k e t o r s t r a i n e r t h a t w i l l be p laced over f reshbo i l in g wate r t o f in i s h cook ing ) . Save the wate rwi th r i c e s t a rc h t o th icken mea t and vege table d i sh .This i s o f t e n us ed t o f e e d i n f a n t s o r e l d e r l y(wi thou t t ee th ) .

Sticky Rice (Mov nplaum)

On f es ti ve occas ions, th e Hmong ea t a more expensiver i c e t h a t i s opaque and sho r te r-g ra ined than the i ru s u al r i c e . T hi s i s c a l l e d s t i c k y, g l u t i n o u s , s we etr i c e . b a l l of s t i c k y r i c e i s a great snack becauset h e g r a i n s s t i c k t o g e t h e r. S t i c k y r i c e i s so ak ed be -fo re cooking (l ike dr ied beans), then s teamed overb o i l i n g w a t e r r a t h e r t h a n d i r e c t l y i n t h e w a t e r.

Sti cky Rice (cont Id)

2 c . g l u t i n o us r i c e2 c. cold water

Soak swee t r i c e in t he co ld wate r overn igh t o r a te a s t h o u r s . Put 1 nches of water i n lower

par t o f doub le s t eamer, pu t the r i ce in the upperpan, cover and cook ove r medium hea t about 2 min-u t e s o r u n t i l r i c e i s so ft and tende r. Turn th er i c e o u t o n t o a la rge b readboard o r a shee t o faluminum fo i l and squeeze handfu ls o f i t toge therf o r a bo ut 5 mi nu te s , o r u n t i l t h e g r a i n s s t i c k t oeach ot he r and no t t o your hands. Serve in com-p r e s s e d b a l l s .

R I C E STICKS ND ORIENTAL NOODLES

Most Hmong people r ef er t o a v ar ie ty o f Orie ntaloodles as I t r ice s t ic ks . The shapes and names are so

var ie d , t ha t one s imple ph rase i s t empt ing. Transpar-ent noodles (cel lophane noodles , Chinese ver mic el l i , o rbean thr ea ds ) a r e made from gree n mung beans . Thesenoodles a re us ual ly soaked in warm water bef ore t heyar e added t o var iou s soups and main dishe s. Sometimest r a n s p a r e n t n oo dl e s a r e d ee p f a t f r i e d .

Or ie nt al noodle s made from wheat f lo u r comeunder variou s names and in vari ous sh apes. In addi-t i o n t o produc ts made from wheat and mung beans, th er e

re other noodle products made from rice:

To avoid err or , when dis cuss ing It r ice s t ic ks t t with

rHmong people, id en ti fy t he product .



SOUPSHOT DIPPING SAUCE lKua txob l

Sou theas t As i an soups a re usua l ly se rved wi th a l ad l efrom one bowl or one pan. People can spoon over meat/r i c e lo r vege t ab l e s ; o r , t hey can d r ink the soup f roma cup. Soup can be the beverage that accompanies t h e

meal. So ups a r e u s u a l l y l i g h t , n o t h e a r t y.

Eve ry fami ly seems t o have a s l i gh t va r i a t i on t oHmong ho t dippi ng sauce. Everyone does agr ee tog r i n d t h e s o l i d s w i th p e s t l e i n a m or t ar .

CHICKEN BROTHVa r i a t i o n s

Use chicken backs, ends of wings,1 T f i s h s a u c e

necks, ski n, and bones - i n c l u d - o r 3 r ed ch i l i peppers , seeded and chopped f i n e

ing thigh and drum st icks - choppedi n h a l f ( no t jo i n t e d) s o t h a t t h e o r

marrow can cook ou t of t h e bones. Cov-e r wi th water, and br ing t o a simmer. T. f i s h sauce

Skim sur face fo r impur i t i e s . Af t e r o r 3 r ed c h i l i peppe rs , seeded and chopped f i n e

s e v e r a l m in u te s ad d a l i t t l e c o l d wa t er ; chopped green onions

wait for simmer and continue skimming. c . chopped corian der leaves (Chinese Parsley)

Af t e r 20 min. add 3 green onions and 3 , . ..sl i ce s of ginn er roo t . Simmer 2 hours . o rSt r a in ou t - so i ids . Sa l t t o t a s t e . Cool b ro th . Removes u r f a c e f a t . F r ee ze b r o t h f o r f u t u r e us e . T. f i s h sauce

lemon or l ime j ui ce

SWEET BASIL

Sweet ba s i l i s grown t o sea son sp ec i a l foods . Forexample, a new Hmong mother eats chicken soup flavoredwi th swee t ba s i l .

G I N G R l a h i a v l

In California, Hmong gardeners plant ginger rhizomes,e a t i n g t h e f r e s h g r e e n s h o o t s , a s we ll a s t h e s l i c e sof the ginger rhizomes. In Minnesota most Hmong buyg inge r.

GARLIC ( q i

In Laos and i n America, gardeners pla nt ga r l ic c lov es. I

o r 3 c h i l i pkppers, seeded and chopped f i ne

*Hmong cooks put small amounts of ingredients (usuallyspi ces and seeded, s temmed c h i l i peppers) i n a mortarand g r ind wi th a pe s t l e . Using a mor t a r and pe s t l ei s c e n t u r i e s o l d t e c hn i q u e f o r g r i n d i n g i n g r e d i e n t s .N ot hi ng e l s e r e l e a s e s o i l s a nd f l a v o r s more e f f e c t i v e -ly. Today s blend ers and food process ors w i l l n o tp roduce a f i na l p roduc t o f equa l ed qua l i t y.



S L DS



TOSSED SALAD

T h r e e f o u r t h s o f t h e s a l a d i s sh redded l e t t uc e . Otheringred i en t s migh t i nc lude :

t ende r chopped young d i l l p l a n t (8 i ncheshigh , no main stems ), chopped cor ian der(6- to 8 leaf s tage , no main stems) , young

chopped mint plant 9 i nches h igh , t ende rl eaves) , bean sp rou t s , Or i en t a l mus t ardspinach 4 i nc he s t a l l ) .

Use lemon o r l ime jui ce as an ov er al l dre ss in g. (SomeHmong fa mi li es a re now using American bo tt le d s al addre ss i ngs . Toss sa l ad .

Garnish top of s a la d wi th ce l lophane noodles, deepA a t f r i e d i n h o t o i l and b ro ken - i n t o s ma ll p i e c e s .

KOMATSUNA (ORIENTAL MUSTARD SPINACH)

Salad

I f u nd er f o u r i n c he s t a l l , e a t a s a s a l a d g r ee n .

Main Dish

f o v e r 4 i n c h e s , c u t i n t o b i t e s i z e p i e c es a nd a ddt o sau t ed cubed pork o r ch i cken . ~ a u t p in ac h w it hmeat ; cover pan wi th l i d and steam fo r few minutes.S a l t / s oy s au ce t o t a s t e .



PEA V I N E SALAD

Put one cup of thumb-length p iece s of th e pea pl an t-- leaves and ten der stems--on a bed of l e t tu ce leav es.Squeeze lemon or l ime j ui ce over t he pea vin e as ad r e s s i n g . . . ne serving.

NOTE: Hmong peo pl e grow edi ble -po dde d pe as : (1) t oea t th e raw leaves and stems as a sa l ad, (2)t o e a t t h e l e av e s and s te ms a s a s t i r f r i e dv e g e t a bl e , an d ( 3 ) t o e a t t h e e d i b l e po ds a sa s t i r f r i e d v eg e t a b l e . The p e as ( o r s ee d s )a r e s av ed f o r p l a n t i n g i n n e x t y e a r s g ar de n.

A L L M E A L LEAF LETTUCE SALAD

I n some c a s es t h e s a l a d s u b s t i t u t e s f o r t h e d i n e r sf o r k . Tea r a p i e c e of l e t t u c e fr om a l a rg e l e a f .Th i s p i ece s u se d t o c a r e f u l l y p i c k up o ne b i t e o ffood --r ic e , vegetable /meat , and a touch of hot sauce .Th i s p rocess s repeated and repeated. The l a s t p i eceo f l e t t u c e c l e an s t h e p l a t e .

A t most Hmong buffe t d inne r s , a p l a t e o f t ende r l e t t uc el eaves s inc luded fo r thos e who make th e choi ce t ocombine t he i r sa l ad wi th t he i r mea l .

E GG SALAD

Hard boi l 4 eggs. Peel and chop whi te of eggs intol i t t l e p ie ce s.

Pa r t i a l l y f i l l a medium s i zed bowl wi th washed d r i edl e t t u c e b ro ke n i n t o b i t e s i z e p ie c e s. Add slicedraw carrots and 1 cubed peeled seeded cucumber. Addchopped egg white.

Mash 4 egg yolk s; add 3 T. lemon ju ice , T. o i l ,s a l t , pepper and soy sauce . Blend thorou ghly. Uset h i s a s t h e s a l a d d r e s s i n g . Toss t oge the r.

SPROUTS F R O M MUNG BEANS (Kou Toum)

Soak mung beans i n water ove rni ght . Drain water.Keep beans i n c lean j ar covered wi th a c le an pieceof ne t o r cheeseclot h. Keep a t room tempera ture ,o u t o f d i r e c t s u n l i g h t . Rinse and shake beansda i l y un t i l s p rou t s a re abou t two inches l ong . Re-move hu ll s from spro uted se eds; remove any brown t a i l s .

Se rve sp rou t s on a bed o f l e t t uce .

r

e r v e s p r o u t s o v e r r i c e .

3 erve sprouts on top of soup..

o r

Se rve sp rou t s sau tked a s one i ngred i en t i n f r i edr i c e .



YIA MOUAS CARROT SALAD (Zaub n tug hauv pa u d a j ) Jl b . c a r r o t s l u e e l e d 8 grated or shredded]. . .

c . d ry roas t ed peanu t s (o r c runchy peanu t bu t t e r )c . s a l a d o i lc . lemon o r l ime juic et o drops Tabasco sauce

sma l l c love ga r l i c , c rushedP i n c h o f s a l t .

G ri nd up p e an u t s i n m o rt a r o r e l e c t r i c b l e nd e r. Addremaining ing red ient s and c . of t h e g r a t e d c a r r o t s ;crush and s t i r t o make ju ice . Add remaining carrots.Mix thoroughly. Refr iger a te for sever a l hours andse rve on a bed of l e t t u ce .

(Peeled and seeded cucumbers can be subst i tuted fort h e c a r r o t s .

NOTE: Even thou gh c a r r o t s we re n t grown by Iimongf a m i l i e s i n L ao s, t h i s r e c i p e u s i n g g r at e draw ca r ro t s i s a favorite wherever Iimongpeople have chosen t o l i v e i n America .

mm

GR NS



CHINESE R O C C O L I 1

There ar e two va r i e t ie s of Chinese bro ccol i onewith yel low f lowers, and one wi th whi te f lowers. Seed

o ds a r e s av ed f o r n ex t y e a r s s e e d s; o c c a s i o n a l l y, t h e

seed pods are ea ten.VEGET BLE : S UTEED CHINESE R O C C O L I

Break tende r greens in to thumb-length piece s; inc lu detop leaves, tender ends of stems and f lowers. Heat

7 l a r d o r o i l , a n d s t i r f r y Chinese b rocco l i .

S a lt / p ep p e r/ s o y s a u c e / b u t t e r t o t a s t e .

MAIN DISH: SAUTEED MEAT 6

Fry c . cubed pork o r chicken i n T. o i l . Wash tend ergreens and cu t i n to 8 cups of thumb-size pieces; inc ludeleav es, te nde r end of stems, and f lowers. Use i . water.Simmer meat and greens 5 minutes. Add salt /pe ppe r/s oy

a uc e t o t a s t e . S er ve o v e r r i c e .

STEAMED CHINESE R O C C O L I

Break tende r greens in to thumb-length piec es; inc lu deI l t o p e av e s, te n de r e nds o f stems and f lo we rs . Steam

cook un t i l t ende r. . . abou t 3 minutes. Serve wi th oy st ersauce o r f i sh sauce poured ove r t he g reens .



B BY WINTER SQUASH N D

c . b i t e - s i z e p i e c e s o f sma l( s k i n i s s o f t a nd e a s i l y punc

ENDS-OF-VINE SOUP

1 immature winter squash: t u r e d w i th a f i n g e r n a i l ) .

2 c . c h i ck e n b r o t h , p l u s1 c . w a t e r

2 c . b i t e - s i z e p i e c e s o ftender stem and immaturel e a v e s fr om t h e l a s t 7

i n c h e s o f t h e w i n t e r s q u a s hvi ne . Remove any toug hf i b e r o r t h r e a d s f ro m t h eo u t e r s u r f a c e o f t h e m ai nstem.

B o il a l l a bo ve i n g r e d i e n t st o g e t h e r f o r 8 m i n u t e s u n t i l

s q u a s h ( f l e s h , s t e m , l e a v e s ,o r u n op en ed b u ds ) i s t e n d e r.

Can be ser ved as a soup, o rspooned over cooked rice.

*The pruned vine quicklygrows a new end.

NOTE: In Minn eso ta Hmonge o p l e a r e f r e e z i n g b a by

squash - b u t t e r n u t , b u t t e r -cup and hubbard - f o r w i n t e ru s e .

PAK CHOI

( T h is i s n o t bok c h oy , a v a i l a b l e i n t h e p ro d uc edepartment of most superm arket s. Pak choi greensar e grown i n a l l Hmong gard ens. )

SNACK: Pak choi i s ea te n raw. The te nd er uppers t a l k i s e s p e c i a l l y good i g h t b e f or ef l o w e r i n g . When s t a l k i s p i c k e d , s u c c e s s i v es t a l k s d e v e l o p .

I

VEGETABLE: SAUTEED P K CHOI

B re ak t e n d e r g r e e n s i n t o t h um b -l e ng t h p i e c e s ; i n c l u d etop lea ves , tend er ends o f s tems and f low ers . Hea t2 T. l a r d o r o i l , and s t i r f r y Pak Choi g r e e n s .

~ a l t / p e p p e r / s o y au c e /b u t te r t o t a s t e .

MAIN DISH: SAUTEED P O R K f P K CHOI GREENS

Fry 2 c . c ub ed p o r k i n 2 T. o i l . Wash ten der g recnsa n d c u t i n t o 8 c u p s o f t h u m b - s i z e p i e c e s ; i n c l u d elea ves , tend er end o f s tems , and f low ers . Use i c

wat er. Simmer pork and gree ns 5 minutes . Add s a l t /p e pp e r/ s oy s a uc e t o t a s t e . S e r v e o v e r r i c e .

SOUP: P O R K N D P K CHOI SOUP

Put cooked smoked ham i n to b oi li ng wat er. When waterb o i l s a g a i n , a dd l i d a nd s immer u n t i l m eat i s t e n d e r.

Remove meat and c u t up 2 c . (Cool b ro th , remove f a t ,a nd s a v e b r o t h f o r s o u p . )

Wash tend er g reens and cu t i n t o 8 c . o f thumb-s izep i e c e s ; i n c l u d e l e a v e s , t e n d e r e nd o f s t e m s , f l o w e r s .

Boil 6 c . p o r k b r o t h . Add meat E gree ns. Simmer fo r10 min.



MAIN DISH: B O I L E D PORK MUSTARD GREENS ( zaub n t suab )

Plunge an economy cu t of pork i nt o boi l i ng water .When water bo i ls agai n, begin skimming sur fa cei m p u r i t i e s . Cover, and simmer until meat i s t e n -d e r . Remove meat and cut up 2 cups of pork. (Coolb ro th , remove fa t , and save b ro th fo r soup . )

Wash greens. Cut up 8 cups thumb-size pieces oft ende r g reens f l owers . (Save any larger, tougherstems for sou s o r f o r p i c k l i n g .) Add 3 4 c. meatbr ot h f o r en t re . Add meat. Simmer gre ens and meatf o r 5 minutes. S a lt / p ep p er t o t a s t e .

SOUP: P O R K ND MUSTARD G R E E N SOUP

Same as main dish, wi th a few except ions:

(1) Add 6 cups pork broth.2 ) Simmer lon ger bout 1 minutes.

(3) Sprin kle cor ia nder leaves (Chinesepars ley) on sur face of soup befor ese rv ing .

1

VEGETABLE: SAUTEED MUSTARD GREENS

Break tend er greens int o thumb-length pie ces; inc lu deleaves, tender stems and f lowers. (Save any tougher

s t ems o r ou t e r l e aves fo r p i ck l in g . ) Hea t 2 T. lardo r o i l , an d s t i r f r y m us tar d g re en s u n t i l t e n d e r .

LMO YANGS PICKLED MUSTARD GREENS (zaub nqhaub)

(Pickled mustard greens are l ike American sour cucumber

_Ip' ickles. road leaf swol len s t emw musta rd i s be s t fo rp i c k l in g . C ~ a u e r k r a u t s a p o s s i b l e s u b s t i t u t e J )

Use 8 c . o f t h e l a rg e s t e m s , t h e o l d e r , o u t e r , t o u g hleaves, and the core and bot tom of mustard greens. Twist ,

crush and br ui se th e greens. Wash under hot wat er. Packgreens i n a crock o r g l a ss con t a ine r. Cover wi th b r in e :

RINE: Boil l c . r i c e i n 4 c . water. Drain r i ce andsave a l l r i c e wate r. Add 2 T. s a l t and enough warm

_w at e r t o r i c e w a t er t o c o v er g r e e n s . p l a t e w i t h aweight may be needed t o hold greens under t he b r i ne .Set a t room temperature f or 3 days.

.I a t immedia t ely, o r r e f r i g e ra t e . Once p i ck l ed , t h egreens keep fo r a s long a s 2 months. In Minnesota,

Hmong fam il ie s now fr ee ze t he pi ckl ed greens i n p l a s t i cbags f o r win t e r use .

NOTE: For American coo ks : I f Y O U d o n ' t h a v e r i c ewater, make th i s Chinese br ine :

3 T. s a l tT. sugar

2 T. w hi t e d i s t i l l e d v i n eg a rAdd enough water t o co ver gr eens .

ufte r 3 days, remove and ri ns e greens , and plac e back

i n b r i n e b e fo r e r e f r i g e r a t i n g .

S a l t/ p e pp e r /s o y s a u c e l b u t t e r t o t a s t e .



YOUNG DILL PLANT ( za ub txwb nyu g)( ab ou t 8 i n c h e s t a l l )

WINTER SQUASH, PUMPKIN, BITTER M E L O N SWEET POTATO,OR LUFFA ENDS-OF-VINE SAUTE

~ a u t &a c. chopped onion. Add c. cooked le ft -o ve rchopped beef o r f laked f i s h . When onio n and meat a r eblended and heate d, add c. water and c. young d i l lpl an t (without any tough stems) chopped. Cook u n t i ld i l l i s t e nd er . S a l t l p e p p e r l f i s h o r s o y s a u c e .

NOTES: Occ asi ona lly , Hmong fa mi li es steam f i s h . I fa v a i l a b l e , young d i l l p l a n t i s added t o th et o p o f t h e f i s h b ef o r e i t i s p la ce d i n t h es teamer. The d i l l i s e a t e n wi th t h e f i s h ,which i s s e rv e d w it h r i c e .

Some Hmong fa mi li es pl ace a pie ce of f i s h i nt h e c e n t e r o f i n d i v i d u a l r i c e p a p er s . Variousb i t s o f s e as o ni n gs a r e a dd ed t o t h e e d i b l ep ac ka ge : d i l l , g a r l i c , o r c o r i a n d e r. Thee dg es o f t h e r i c e p a p e rs a r e g a t he r e d a t t h etop and p laced in a s teamer. The food i ssteamed some undefinable length of time. . .

u n t i l i t i s good.

BUNCHING ONIONS

Two weeks be fo re pl an ti ng , Hmong gard ene rs c ut ainch s l i ce f rom the top of saved onion bulbs .

The topped onions a re kept i n a dark cool p lac e ,

where they begin t o produce many new gr een s ho ots .When pl an te d, t he re w i l l b e more t o e a t e a r l i e r .The gree n to ps ar e never thrown away.

Use l a s t seven inche s of any of above vin es .* Washc a r e f u l l y.

Cut up c . b i t e s i z e p i e c e s . P ee l a ny t ou gh f i b e r

Por th r eads f rom the o u te r sur face of t he main s tem.

Put T. o i l i n heavy pan o r wok and hea t un t i l h o t .S t i r f ry t he t ende r p ieces of s tem, new immaturel e a v e s , a nd un op en ed b ud s u n t i l a l l a r e t e n d e r, b u ts l i g h t l y crunchy. You may need t o add more o i l . Canbe garni shed with a few saute ed o r uncooked flower s.

Serves 3

I O *The pruned vine quickly grows a new end.

PEA VINES AND SAUSAGE ( n t s i t a u mogk ib)

Brown lb . sau sag e. Drain gr ea se . Add 5 c. washed,tender, pruned pea vines and leaves, chopped intop i e c e s . C on ti nu e c o ok in g u n t i l p e a v i n e s a r e t e n d e r,b u t s l i g h t l y cr un ch y. S a lt l pe p pe r t o t a s t e .



M IN ISHESP



HMONG NOODLES N D MEAT*

Bean thr ead noodles or ce l lopha ne noodles) 4 grams,or small pkg. Soak i n warm water about 15-20 min.,t h e n d r a i n w e l l .

Add: 1 bs. hamburger, browned1 . s a l t

Add: 1 sp r ig min tgreen onionsc , co r i ande r, Ch inese pa r s l ey

a l l c u t i n t o l i t t l e pi ec es )

Add: l t .MSG2 T. f i s h sauce1 t . black pepper

S t i r a nd s e r v e .

by Shoua Yang

St uf fe d Chicken Wings: The wings ar e deboned and t h eIJ D noodle mixture i s s tu f fed i ns id e . Then th e wingsa r e f r i e d u n t i l t h e meat i s done.

1 01 *From International Recipes, Yiebster Open Schooli n Minneapo l i s.



t o bo i l i ng and some k ind of ac i d added(lemon j u i c e o r t h e j u i c e o f c e r t a i n l e a v e so r v i n e s ) , c a us i ng t h e l i q u i d t o t h i c k e n .The r e s u l t i n g t o f u c o u ld t h e n b e e a t e n h o to r l e f t t o c oo l.

Tofu soy bean cur d i s very h ighly es teemedby t h e Hmong. Older Hmong, es pe ci al ly , l i ke

t o ea t a good to fu soup . Sometimes chunksof t o f u a re added to bo i le d ch icken or capon ,e s p e c i a l l y a t t h e f i r s t me al o f n ewl y h a r v e s t -e d r i c e . Tofu i s served and eaten on others p e c i a l o c c a s i o n s , s u ch a s v i s i t s be tw ee nin- laws .

*Myths, Lengends Folk Tal es From t h e Hmong o f Laos,Charles Johnson, Editor; Macalester College.

Tofu and Chicken Soup

I n g r e d i e n t s :

c. cubed chicken2 c . cubed tofu2 c . w a t e r

3 2-inch pieces lemon grass

Cut ch icken meat in t o b i te -s iz e p iec es . Saute chickeni n 1 T o i l o r c h i ck e n f a t . Add 2 c . w a t er, s a l t ,pepper and lemon grass. Cut t o f u i n t o b i t e - s i z e p i e c e sand add t o chicken and bro th. Boil 5 min.

Y I MOUAS GLASS MAIN DISH N O O D L E SOUP

3 5 oz pkg. bean threa d (a l so c a l l ed ce l lophane)noodles

T o i l , o r , c h ic ke n f a t4 lb . uncooked ch icken , cu t i n small p ieces (or,l e f t -ov er cooked ch icken cu t i n p iece s)1 q t w a t e r

2t

f i s h s a u c e1 t black peppert MSG, monosodium gl u ta mate

1 T s u g a rc . green onions choppedc. unsweetened coconut milk

Soak noodles f o r 15 min. i n warm water u nt i l s of t .D ra in a nd c u t w i t h s c i s s o r s o r c ho p w i t h s t r a i g h t -e dg e k n i f e i n t o b i t e - s i z e p i e c e s .

In a 4 qt . sauce pan, sau te uncooked ch icken in ho to i l , o r c h i c \e n f a t , a d d i ng o n i o ns l a s t mi n. o f c oo k-ing; or sa ute onions and add lef to ve r chicken. Add1 qt . wate r, noodles and seasonings . Br ing t o ab o i l . S t i r i n co co nu t m il k b e f o r e s e r v i n g .



STIR-FRIED CHICKEN*

3/4 lb. chickenDash sal t3 oz . mushrooms, chopped1 s talk celery, choppedDash black pepper

t o 1 onion, choppedDash of black pepper1 c. water1 blade lemon grass

Wash chicken and scrap e ext ra f a t of f sk in with asharp kn i fe . Separate meat from bone and cut meatin to s t r ip s about - inch wide by 2-inches long. Putchicken in heavy fr y ing pan, add a dash of s a l t andcook over low he at , covered, a few minutes. I fchicken s t ic ks t o pan, add a small amount of o i l .

Add mushrooms and ce l e r y and con ti nue t o cook ov erlow hea t , s t i r r i ng occas iona l ly, fo r 15 minu tes .Then add pepper, onion and water.

Take one long blad e of lemon gra ss and cut i n t o2-inch lengths . Add lemon gr as s t o pan and con tinu et o cook over low heat about 10 minu tes o r un t i l ch ic -ken i s done. Discard th e lemon gr as s. Serve overr i ce , and d ip i n hot pepper sauce . Makes 3 servings.

*Mpls. S t ar Tribu ne, 10/24/84

WHOLE ROASTED COCONUT CHICKEN* (a t l e a s t 5 l b s . )

Pound together peanuts, raw ground pork, s l i c e d g re e nonions, chopped seeded red c h i l i pepper s, mint leave sor fr esh co riander le aves (Chinese par s l ey ), c innamonand one half of 14 oz can coconut milk. S tu ff ach icken wi th t h i s mix tu re . Sp r ink le wi th f i sh sauce

and bake covered un t i l ch icken i s almost tende r.Remove lid. reduce heat, baste with remaining coconut. . .

milk severa l t imes and con t inue baking un t i l - a l l i sU t ender.

*McDonoughls Family Education Classes

Suggested Adaptation for American Cooks:

H I K E N STUFFING:

b ground pork sautke d (grea se drai ned)314 c. sa lt ed peanuts (ground up)3 chopped green onions

chopped seeded chili peppers1 ,egg1 c. bread crumbs

t cinammon1 t mint

f 14 oz. can coconut milk



MEAT ROLLS ( o r Egg R ol l s )

1 lb. ground pork1 lb . ground beef% l b . s l i v e r e d c a r r o t s ( sh re dd ed w i t h p o t a t op e e l e r )1 pkg. bean thre ads o r ce l lophane noodles, soaked2 0 min. i n warm water; dra ine d, and chopped2 bunches g reen on ions , s l i c ed1 c l o v e g a r l i c c r u s h e d1 t MSG (monosodium gl ut am at e)s a l t and pe pp er t o t a s t e1 pkg . sp r ing ro l l wrappers

Mix a l l o f t he above ingred i en t s we l l . You can use eggr o l l wr a pp e rs , s p r i n g r o l l wr ap pe rs o r r i c e p a pe r. R ic ep ap er i s a l i t t l e d i f f i c u l t , egg r o l l wr ap pe rs a r e al i t t l e t o o th i ck . S p ri n g r o l l w r a pp er s a r e e a s y t o u s e .Keep them fro zen un t i l hour be fo re you use them. Onepackage spr in g r o l l wrappers (1 lb . ) Put some of themix tu re i n a co rne r o f t he pape r and wrap accord ing t op ac ka ge d i r e c t i o n s . F ry i n ab o ut an i n ch o f h o t o i l ,n o t t o o f a s t a s t h e s k i n w i l l overcook before the meati s well cooked. Serve wi th a dipping sauce such ast h e f o l l o w i n g :

Sauce: 4 T s u g ar ( p r e f e r a b l y m e lt e d i n h ea vy s k i l l e t )Lemon or l i me ju ic e mixed with t he foll owin g:Fine ly minced red ch i l i pepper stemmed, seededChopped peanuts1 c l o v e c r u s h e d g a r l i c

G ri nd s o l i d s w i t h p e s t l e i n mo r t ar ; a dd l i q u i d s .

*Adapted from Asian Busi nes s Community News, Spe ci alFood issue ^ Dec., '85.

C H I C K E N WITH BITTER MELON* ( twiv i a b )

Bi t t e r melon i s a wr ink led g reen cy l indr i ca l vege t ab l eabout 4 t o 7 inches long.

314 lb. chicken1 T. v e g e t a b l e o i lDash o f sa l t2

med. s i ze d b i t t e r mel sns1 t f i ne ly chopped g inge r roo t1 c love ga r l i c , m inced1 t c o r n s t a r c hDash pepperDash MSG, o p t i o n a l

c . wa te r1 T. oyster-f lavored sauce1 tomato, chopped in to smal l pie ces

wash ch i cken , sc r ape ex t r a f a t from th e sk in . Sepa ra t emeat f rom bone and cut t he meat i nt o s t r i p s about 3 i n .wide by 2 in .. long. Heat o i l i n f ry ing pan over lowhe at , add chicken and dash of s a l t . Cook uncovered fo ra b ou t 1 5 m i nu t es , s t i r r i n g o c c a s i o n a l l y.

S l i c e t h e u np ee l ed b i t t e r m elo n i n t o % i n . s l i c e s . I fyour b i t t e r me lon i s more than 5 in. long, remove thewhi t e i n t e r i o r and seeds . Othe rwi se l eave t he seeds i nand add t o f ry in g pan, a long wi th t he g inge r roo t , g a r l i c

br ns ta rc h, pepper, MSG, wate r and oyst er- f lavored sauce .

Heat 15 min., the n add tomato, cook ju st a few minutes

more and serve wi th r ice and hot pepher sauce . Makes3 se rv ings .

*Mpls. Star & Tribune. 10/24/84

NOTE FOR M E R I C N COOKS: To remove b i t t e r n e s s fromb i t t e r me lo n, s p r i n k l e p i e c e s wi t h s a l t ; a f t e r 15min. , squeeze th e melon wi th your hands. Rinse i na s i e ve unde r co ld wa te r.



SY XIONG VANG S COCONUT CHICKENSY X I O N G VA N G S S W EET S O U R P O R K WITH EGGS

Cut uncooked chicken i n t o b i t e s iz e p ieces (no boneso r s k i n ) . saut ., n l a r d o r por k f a t , 3 s l i c e s of g i n ge r , 1 crushed

c love gar l i c and 1 s t a l k lemon g ras s cu t i n 2 inch~ a u t k ne c r us he d c lo v e o f g a r l i c i n s e v e r a l t a b l e - p i e c e s . S e t a s i d e .spoons of chicken f a t . Add chicken p iec es . S t i r ,cook, and brown. In a heavy pan, melt c. brown sug ar. . b e c a r e f u l n o t

Add 1 5 . 6 oz. can of coconut milk . St i r.Reduce he at t o simmer. Add 2 sl i c e s ginger andlemon g r a s s . Cook 30 min. Remove gi ng er andlemon g ras s before serving.

~ d d inger, ga r l i c and lemon gr ass t o brown sugar. S t i r .(You may have t o add se ve ra l T. of bo il in g water . Add1 b. of b i te-s ize p ieces of uncooked pork . Cook un-covered 15 min.

Serve wi th r i ce . ~ d d T. v i n eg a r, 2 T. f i s h sa uc e, 1 t . s a l t , a n d s o ys au ce t o t a s t e . S t i r and cook 5 minutes.

Add 8 hard boi led , s he ll ed eggs. Add enough water t om cover the eggs .

Cover and cook 1 hour on low heat. Serve wi th r i ce .

1[D Spoon hot sp icy l iquid over r ice.

SWEET POTATOES

Lunch : In Laos, sweet potat oes were baked i n theashes o f the even ing f i re a f t e r the mainmeal. In cool weather, t he baked pot ato eswere wrapped in l a rg e l eaves ( to re ta in t he i rh e a t ) a nd ta k en t o t h e f i e l d s a s a l un ch . I n

warm weather, they were cooled and eaten coldduring the work day.

SY VANG S C U C U Z Z I SQUASH (TAUB HWB)

If squash skin i s tender (can be broken with a f inger-n a i l ) u s e a l l s k i n an d s e e d s. I f s k i n i s t o ug h an di f squash i s over 10 in . , peel and remove seeds .

Use 3 T. heated o i l o r l ar d t o brown 1 c . smal l p iecesof pork . Add c. b i te -s iz e p iece s of squash. S t i rf r y pork and squash. S a l t a nd pe pp e r t o t a s t e .

NOTE: Cucuzzi i s s i mi l a r t o z u c hi n i s q u as h .M A I N DISH: Peel 1 l a r g e o r 2 medium sweet potatoes.i n t o 2 c . b i t e - s i z e p i e c e s .

~ a u t h c . c ubed p or k o r c hi c ke n i n 1 T. o i l .Add 2 c. water and 2 c. cubed potatoes. Add1 chopped 2-inch p iec e of lemon gras s , s a l t ,and pepper. Cook un t i l po ta toes a re so f t .S er ve w i th o r o v e r r i c e .

-37.-



SY X I O N VANG S F I L L E D TOMATOES f t w i v lws suav )

Combine F i l l i ng Ingred i en t s :

lb. ground porkeggschopped green onions

Cut stem and surrounding c i r c l e f rom top of round

tomatoes. Clean out seeds and pul p.F i l l e m p t i e d t o m a t o e s w i t h a b o v e f i l l i n g . Put stemand top back on f i l l e d t oma toes.

P lunge toma toes i n to ho t o i l and deep f a t f r y min .Lower h ea t , co ve r, and cook sl owl y ho ur . Removef ro m o i l w i t h s l o t t e d s p oo n an d d r a i n a nd c o o l s l i g h t l y.Add chopped corian der t o th e top and serve wi th r i ce .

VEGET BLES



Thi s eggp lan t i s l i gh t g reen . . . abou t t h e s i ze o f an egg .~ t i s usua l ly ea t en raw wi th t he r i ce a t t h e main mea l

f the day.

sometimes i t i s cubed and s t i r f r i e d w it h b i t e - s i z e.. .pieces o f f i sh o r ch i cken .

Sometimes i t i s cubed and added t o f i s h soup.

ORIENTAL LON PURPLE EGGPLANT ( lws l i a b )

Pee l sk in f rom med. egg p l a n t ; cu t i n ha l f , s l i c et h i n l y. Se t a s i de i n a bowl o f wa te r.

~ a u t ; l b . c u t u p u nco ok ed p or k i n T o i l .

Drain a l l water f rom eggplant and add to meat . S t i rand cook ove r medium he at f o r min. S ea so n t o t a s t e

wi th s a l t and minced ch i l i peppe rs .Cook covered (may have t o add c. wa ter) u n t i l egg-p l a n t i s t e n d e r.

Sprinkle chopped green onion or cor iander over thelitop and se rve wi th r i ce .

SMOOTH, CYLINDRICA LUFFA(Chinese Okra o r Vegetabl e Sponge)

Baby l uf f a (under inc hes ) can be cubed and added t osauteed pork.

Source of Fiber for Cleaning

Mature f r u i t c an be saved fo r nex t ye a r s seeds , fo rba th sponge , o r f o r k i t chen sc rape r. M a t u r e f r u i t ss h o u l d b e h a r v e s t e d b e f o r e k i l l i n g f r o s t . Af t e rd r y in g , s o ak t h e f r u i t i n w a te r s o t h a t t h e s k i n w i l l

P e e l e a s i l y w i t ho u t d amag in g t h e f i b e r t h a t i s u s edo r cleaning.



USH O R POLE G R E E N STRING BEANS (Taum n t ev)STIR FRIED EDIBLE PEA PODS Taum mog)

Remove stem from beans and cut into One inch pieces.pu t i n bo i l i ng wa ter and cook un t i l t ende r. Cool; ~ r e a k t ems from pods . P u l l s t r i n g f ro m s t r a i g h t e dg edrain and save cooking water.* Add Suga r o r s a l t t o of pods. Leave the pods whole or cut i n ha l f .beans and serve cold.

I Heat 2 T. o i l to a high tempera ture . Add severa l th in*Refrigerate bean cooking water. Drink within 24 hrs. s l i c e s o f g inge r roo t and one smal l c rushed ga r l i c

Bean ujuice /soup i s an energi z ing dr ink . c love . Pre ss and smash g inge r and g a r l i c t o r e l ea s e

f lav ors. Work quickly, so th a t th ey do not burn.ASPARAGUS L ONG B E AN Remove ging er and g ar l i c piec es .

The green bean pods are about 1 f t . long. Each pod S t i r f r y p e a p od s i n s ea so ne d h o t o i l . The pods cookcon tai ns 10-20 seeds , o r mature beans. The Young quickly bout 3 seconds.tend er pods ar e cooked l i ke t r ad i t io na l bush bean pods.

NOTE: F or o l d e r p e op l e o r i n f a n t s ( wi th ou t t e e t h ) ,The mature red seed beans ar e dr ie d before soaking and both Pea pods and pea vines would be boiled n watercooking. The cooked seed beans are appreciated by and seasoned t o serve as a soup i n bowl .older Hmong people.

In Laos, asparagus bean was plan ted i n th e mountainf i e l d s w i t h n o n - i r r i g a t e d ( d ry la n d) r i c e .

Note: One o f t he v i su a l d i s t i n c t i o ns o f a Hmongarden i s t h e many b ranches poked in to t he so i l o f

a sp r ing ga rden a i t i ng fo r t he po l e beans t ogrow.

RIPE Y E L L O W CUCUMBERS (d i b ka us)

Cut cucumber i n ha lf l eng thw ise . Remove se eds . Withthe end of spoon, scrap th e f l es h in to a bowl . Adds ug ar t o t a s t e .

Some Hmong peop le pr ef er t h i s i c e col d, even servedon crushed ice.

L A R G E G R E E N CUCUMBERS ( dib c h a i s )

Peel cucumber. Take seeds out . Cut f l es h in to b i t es i z e p i eces . Add suga r t o t a s t e . Se rve a t roomtempera tu re , o r ve ry co ld .

NOTE: In Minnesota Hmong fa mi li es f re eze t he scrape d

U f l es h of seeded cucumbers f or wi nter use .



1

SAUTEED B BY WINTER SQUASH

Cut 4 o r 5 baby immature win t e r squash in t o b i t e s i z es l i c e s . (Squash sk i n i s s o f t and ea s i l y punctu redw i t h a f i n g e r n a i l . ) S t i r f r y t h e s qu ash i n h o t o i lun t i l t ende r, bu t no t mushy.

S a l t an d p ep p er t o t a s t e ; s p r i n k l e w i t h s we et b a s i l

and serve .Note: Baby s qu as h i s c u t i n t o s l i c e s a nd b o i l e d i n

a l i t t l e wa t er t o make a t h i c k s ou p f o r e l d e r l yo r i n f a n t s ( w i th ou t t e e t h ) . I n M in ne so t a, b o n gf a m i l i e s f r e e z e w i n t e r s q ua s h.

STEAMED C B B GE LEAVES (Zaub qhwv)

Break separate leaves from head of cabbage. (Savei n n e r p a r t f o r c a bb ag e s t i r f r y . ) Put i n a steamer.Steam 3 min. Se rve wi th r i ce and d ipp ing sauce .

C B B GE STIR FRY (I )

Fry 2 c . b i t e - s i z e p i e c e s o f c h i c k e n . Add clovega r l i c , m inced . When chicken i s cooked, add:

2 c a r r o t s , s l i c e d t h i nc . cubed ce lery

2 chopped green onions2 c. shredded cabbage

S t i r f r y u n t i l v e g et a b le s a r e co ok ed , b ut s l i g h t l ycrunchy.

Di sso lve T. co rns t a r ch i n c . co ld wa te r ; add sa l t /pepper/soy sauce . Mix and pour over hot vegetablesand chicken. S t i r . Cover wi th l i d . Wai t 10 min. ands e r v e w i t h r i c e .

C O O K E D RADISHES (z aub l a u j pwm

Clean and s l i c e c raw red o r whit e (Ja panese Daikonr a d i s h e s . S e t a s i d e .

sau th c . on ion in T. o i l . Add l b . groun d beef andcont inue cooking. (Drain gre ase .)

~ d d/4

c . wa te r. When water begins t o boi l , add sl ic edr a d i s h e s .

Cover and simmer 2 0 m i n. , o r u n t i l r a d i s h e s a r e t e n d e r.Season t o t a s t e wi th sa l t / peppe r / soy sauce .

m Serve wi th r i ce .

Note fo r American Cooks: The Joy of Garden ing Cookbook,by Jane t Ba l l en tyne, sugges t s cooks sau t e r ad i shes a s as id e d i sh ; s t eam rad i sh s l i c e s wi th new peas : o r. add

.

m l i c e s t o a s t i r f r y t hey c runch l i ke -w a te r ches tnu t s .



C B B G E STIR F RY (11)SY XIONG VANGIS STUFFED G R E E N PEPPERS (Kua tx ob n t su ab )

Mix s tu ff i ng tog e the r : lb . ground pork4 eggs8 chopped green onions

Cut stems and surrounding c i rc le f rom tops of 3 greenpeppers. Remove seeds and fi be r. F i l l peppers wi ths t u f f i n g .

Steam cook f o r hour. Add fre sh o r f rozen lea ves ofcor i ande r (Chinese pa r s l e y ) t o t op o f s teamed peppe rsbe fo re se rv ing .

1

SY VANG S BLOSSOM 6 E G G SAUTE

2 c. pumpkin o r squash blossoms3 eggs (beaten)& c. chopped onions a l t 6 p ep pe r t o t a s t e

Wash blossoms, remove stems, cut i n t o i n. pie ces .Add eggs and blossoms. S t i r and cook l i k e t r ad i -t i ona l sc rambled eggs .

Fresh cor i ander leaves o r American par sle y lea ves canb e s p r i n k l e d o v e r t h e t o p .

S er ve wi t h t o a s t o r r i c e .

Note: In Laos, chicken eggs were ea ten f o r spe cia leals. Hmong people a l so a t e pigeon and tur key eggs.

hred 5 c. of cabbage.

In heavy pan, heat 2 T o f o i l . Add cabbage ands t i r f ry . Add sa l t / peppe r/soy sauce . Put on t i g h tl i d a nd w a i t 5 minutes . Se rve wi th r i c e .

PORK ND C B B G E

-.plu nge an economy cu t of pork (Sy Vang p re f er ssmoke-d ham) i n t o wa te r. When water bo i ls aga in,begin skimming surf ace of im pu ri t i es. Add l i d andsimmer un t i l mea t i s t ende r . Remove meat and cut uppork. (Cool bro th, remove f a t , and save bro th fo rsoup.

Cut cabbage into 5 c . o f b i t e s i z e p i e c es . Add t o2 c of cut -up por k. Add 2 c . pork brot h. Boi l 5

mi n. S a l t/ p e pp e r t o t a s t e .

B B Y C B B GE

Harvest main cabbage from main stem. Keep the outerleave s around th e stem. Don t pu l l th e ro ot . Soonth e main ro ot grows l i t t l e (baby) cabbages aroundthe stem.

B B Y C B B GE ND SOUP

Put cooked smoked ham i n t o bo il in g wat er. When waterb o i l s a g a i n , add l i d and s immer un t i l mea t i s t ende r .Remove meat and c u t up 2 cups of meat. (Cool broth,emove fa t , and save broth for soup.)

1 Wash baby cabbage . S l i c e i n to b i t e s i ze p i ec es .

.Bo i l 6 c. por k br ot h. Add meat and cabba ge. Simmerun t i l c abbage i s t e n d e r. Season wi th sa l t / peppe r /S O Y sauce .



Trim outerBoil wholeand cool .

Use inner

Mix

Wrap f i l l if i r s t , t o

C B B GE LEAF ROLLS*

leaves and stem from a 2 lb. head of cabbage.head of cabbage in water fo r hour. RemoveUse l a rg e o u t e r l e a v e s f o r t h i s r e c i p e .p a r t f o r s t i r f r y cabbage . )

1 lb. raw ground pork1 s m al l b un d le o f r i c e s t i c k s o r c e l l o p h an enood le s , so f t ened i n hot wa te r, d r a ined , andc u t i n t o 2 i n . p i e c e s7 eggs4 green onions, chopped1 c love ga r l i c , m inced1 handful chopped Coriander leaves1 pinch MSG1 T s a l t a n d 2 t black pepper

.ng wi th cabbage l eaves , fo ld i ng i n t h e endsmake a ro l l abou t a s l ong a s your f i nge r.

Steam for 4 5 min. Se rve ho t .

*McDonoughls Family Education Classes

Note: Most cabbage recipes could be made with eithermer ican t r ad i t i o na l head cabbage , o r wi th va r ious

Chinese cabbages o r example, Mastsushima No. 2

Hmong people ca re fu l l y prune cabbage, Chinese broc col i ,

1111

and ot her greens t o produce new growth.

ESSERTSIBRE D



NCU V O R STEAMED CAKE*

4 c . uncooked sweet r ice6 c . w a t e r , s e p a r a t e d

c . s u g a r6 oz. s p l i t mung beans1 T suga rO i l o r l a r d f o r f r y i n g

Soak r i c e i n 4 c . o f w a t e r f o r 8 o r 9 h o u r s , u n t i l i t sv e r y s o f t . P ut i n b l e n de r w i t h c . s u ga r and a l i t t l emore wa te r, a s necessa ry, fo r ea sy b lend ing . B l e n d a t

h i g h s p ee d , w or ki ng i n s m a l l b a t c h e s , u n t i l r i c e i scomplete ly pureed.

Pu t r i c e i n a c h e e s e c l o t h b ag a nd p l a c e ba g i n a c o l -l a n de r i n t h e s i n k . Put a weight over the bag ( th eIimong use a 4 in . s ec t ion o f a t r e e t run k , which i sa l s o u sed a s a chopp ing b lock ) and l e t i t s i t o v e r n i g h to r u n t i l a l l t h e w a te r h a s d r ai n e d o u t , l e a vi n g a t h i c kwhite dough.

i

Meanwhile soak th e s p l i t mung beans i n an equa l amounto f c o l d w a t er o v e r n i g h t . In th e morn ing , cook i n th etop of a double s teamer for about 30 min. Put i n bowl

and s t i r i n 1 T suga r.

To form th e cakes , tak e about 3 T o f t h e w h it e r i c edough and pu t i n t o a c i r c l e . Make an inde n ta t io n i nth e middle o f th e c i r c l e wi th you r thumb, and pa t i n1 t . of the cooked mung beans. Roll the white dough

in to a ba l l so the mung bean mix tu re i s i n t h e m i dd l e.The b a l l s s h o ul d b e s l i g h t l y l a r g e r t h a n g o l f b a l l s .

Put about 1 n . o f o i l o r l a r d i n a f r y i n g pan a ndpla ce over medium hea t (350 deg rees ) . When th e o i li s ho t , pu t in s eve r a l cakes a t a t ime and cook eachba tch un t i l go lden , abou t 15 t o 20 min. , t u r n in g once.Makes 2 t o 3 dozen cakes.

*Mpls . St ar Tribune, 10/24/84

STEAMED CHINESE BREAD ( Wu a V Pi-).

- 2 c. stone-ground whole wheat Pillsbury flour24 c. glutinous swcrst r ice flour bong grocery1/3 c. sug rmt water about 1 c, water)

JR ~ J I ut small piece o f dQUb into circles.. bwt

SO+ size, Stack circles aad s tem for 1 hour;

~0t-g i s ~ u t ' o n hi, b r a . They aren't dipped, buteaten p la in as a special treat.

Nora: sd hong cooks steam this breadtin l i t t l pmettal cups.

.)aclbawghls Family Bducatiun Classes

SY XIONCVANG'S PR W l#l om corn BREAD cAm

Ears of fresh tender s w o t corn are scraped t o rolpvrcorn kernels, juice. and t e a r fiber next to corn c d ,In Laos, tirong cooks wrapped each 3 T. of the cornmixture i n a bmana leaf. In hex ca tbey use fo i l .

he wrapped corn bread (like a s l American pancake)i s steamed for I S min, or baked i n an oven at lowtemperatwe - 250 degrees -.for n hour.-QI special occasions the corn bread is eaten pla in withthe main meal.

NOLE 'Chis bread/c&e i s a nostalgic food for olderriong people.

1(1 In ~ s , s h entier corn-on-the-cob sat& u a

1vegetable.

In Laos. mature dried see of corn w e r e saved formL.l fwd. If hud t s u before the next harvestground carn seeds would be added to the r ice to extendthe fwd supply. he hnd-driven eorm grinder (zeb -1- that gmund tbe orn into a coarse meal is unique

m . m g * . t m *



MO YANG S CORN PUDDING OJat vaa]

c. pearl tapioca 1 c. sugar2 c. f resh corn, cut 2 T. corn starchfroa cob 1-5.6 oz. can of coconut

tapioca in water overnight. Drain nd put in

-large kettle. Add about 2-4 c.. water. Bring gat17to boil over medium heat; cook until tapioca i stender approx. 2 to S 4n. stirring often, as i tm s asily*

put corn in small to medium kettle with 4 F water andcook until tender. Ihm dd con, w i t draining, t ocooked tapioca. Stir i n coconut mi lk and corn starchwhich has been mixed with a little water. d 1 c

sugar. Bring the mixturPr to a slow boil so that thecorn stsrch wf be cooked. Stir often. erve hotor cold.



MISCELLANEOUS

The Hmong i n Laos . . . g a the red r e l a t i v e l y l i t t l e wi ldf r u i t , g r a i n , o r n u t s , b u t grew a lm os t a l l t h e i r f oo dby p l an t in g and cu l t i va t i on , a long wi th some l i ve s to ckr a i s i n g . While the y might p ick up a few wi ld ches tnu tsin pass ing, they never went out i n any organized wayexpre ss ly f o r t he purpose o f ga th e r ing food g rowing

n a t u r a l l y i n t h e w i ld ." *

*Myths, Legends and Fo lk T al es From t h e Hmong of Laos,Charles Johnson, Edi tor ; Macalester Col lege .

iIn Minnesota, Hmong gar den ers allo w one weed t h e

Common Nightshade t o g row w il d i n t h e i r g a r d e n s.They ca r e fu l l y p rune th e new t ende r fo i l ag e f rom thesame p l an t a l l summer bo i l i n g and ea t i ng the l eavesand ten der stems. The whi te f lowers or ber r i es (un-r i pe (g reen) o r r i pe (b l ack) ) a re neve r ea t en . Most

Ameri cans a re t augh t t h a t t he p l an t i s poi sonous .Fie ld Guide to Edi ble Wildplants by Peterson , warnst h a t t h e g r e en b e r r i e s a r e p o i so n ou s . When Hmongpeop le t r i ed t o r e t a i l t he l e aves o f t h e Common Night -s ha de , o r t o s h a r e t with Americans, there was someunde rs t andable confus ion .

In California, the common nightshade s s c a r c e ,and s dest roy ed a t every oppor tun it y. The commonnigh t shade and th e t oma to p l a n t a r e pa r t o f t he sameplan t f ami ly. Any he rb i c ide t ha t would k i l l n ig h t -shade would a l so k i l l tomatoes. . .one of th e mainmoney crops of Cal i fornia .

hmong recipes

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