Parwal - Three ways

Parwal - Three ways

Monday, August 30, 2021

Parwal  Patal bhaja / bengali style - 

1. Cut it oblong in 2 pieces - 
2. smear a little bit if haldi and salt and deep fry it - eat with dal chawal 

Spicy 🔥 UP style 

1. Cut it into rounds like chips - also cut some potatoes - - 
2. heat oil in iron kadahi - 
3. give tadka of panchpuran - or whatever - 
4. fry onion - 
5.  add ground spices and then add Parwal and pots and cook on slow fire- you have to make it a little oily and spicy - to be eaten with paratha - 

Simple curry with pototaoes - this is also UP style - 

1. Cut Parwal oblong into 2 or 4 pieces - 
2. Cut potataoes  likewise 
3. heat oil - add jeera, Pisa dhania , sabut kalimirch and laung - 
4.  fry the masala and add the cut sabji 
5. pressure cook it and then simmer it on slow fire- for some time -
   you can keep the shorba thick or watery - Don't use TOMATOES

Hmong Meal: Pork & Ginger Stir Fry [Nqaj Npua Kib Ntsug Qhav]

Hmong Meal: Pork & Ginger Stir Fry [Nqaj Npua Kib Ntsug Qhav]

 Pork: I like a combination of pork belly and pork shoulder to balance out the meat to fat ratio

This dish is best and traditionally made with fresh butcher pork

Spices & Herbs:

Lots and lots of ginger, garlic, lemongrass, chili and kaffir lime leaves. Oh and don’t forget about the cilantro and green onions!
Saute Serve with Rice
To make this a meal, add in kua zaub tsuag and pepper dip 

INGREDIENTS

• ---STIR FRY---
• 1.5 lb pork belly (sliced)
• 1 lb pork shoulder or butt (thinly sliced)
• 1 1/2 tsp salt (when cooking the pork)
• 2 lemongrass (pounded or smashed)
• 1 whole bulb garlic (minced) [roughly 8-10 cloves)
• 1+ cup sliced ginger (more or less depends on you)
• 8-12 kaffir lime leaves (rough chop) (more or less)
• 2-3 thai chili (minced)
• 1 cup chopped cilantro (more or less)
• 1 cup chopped green onions (more or less)
• 1 1/2 Tbsp oyster sauce
• ---PEPPER DIP---
• 12-15 thai chili peppers
• 1-2 cloves of garlic
• 1/2 tsp salt
• 1/4 tsp mushroom seasoning
• 1 Tbsp fresh lime juice
• 2-3 Tbsp fish sauce (3 crab brand)
• Chopped cilantro & green onion (optional)
• ---BOILED VEGETABLE-----
• 4 cups water
• handful of Bok Choy (or greens/pumpkin of your choice)

INSTRUCTIONS

STIR FRY

1. In a pan, add in the sliced pork and salt. Saute until you no longer see any pink. Spread the meat out and leave the center open. Add the minced garlic and pounded lemongrass in the center. Let it brown for 2 minutes or so then continue mixing it into the meat. Add in the ginger, kaffir lime leaves, chopped pepper, and saute for 3-5 minutes or until your desired color. Then add in the oyster sauce, chopped cilantro & green onions. Saute for 30 secs or so and turn off the heat. Taste and adjust seasoning. Serve with fresh steamed Jasmine rice.

PEPPER DIP

1. In a mortar and pestle, add in the Thai chili peppers, garlic, salt, and mushroom seasoning. Pound until it is fully mashed. Transfer the pepper mixture into a bowl and add in the lime juice, fish sauce, and chopped cilantro/green onion. Serve on the side.

BOILED VEGETABLE

1. In a pot add in 4 cups of water and bring it to a boil. Then add in the rinse vegetable. Cook to your liking and serve.

Fawm Kauv (steamed rolled rice cake with pork): Banh Cuon

Fawm Kauv (steamed rolled rice cake with pork): Banh Cuon

Here is one of my favorite savory steam rice roll cakes I love to eat called (in Hmong) Fawn Kauv also known as Banh Cuon in Vietnamese. Fawm in Hmong refers to a type of rice noodle and Kauv means to cover. So why do we call this dish Fawm Kauv? We basically roll the rice crepe over each other with each layer covering and layering one another. Makes sense yeah? At least that’s what my mom says hehe.

This dish is well know all over Vietnam but a lot of Hmong people love to eat it just as much. It’s so addicting especially with the sweet and sour fish sauce dressing but it’s quite time consuming making the rice roll cake one at a time. So if you have a group of friends over, make it together and catch up. The crepe is made from rice flour and tapioca starch and cooked thinly over a non stick pan for a couple of minutes and then filled with ground pork. It’s so simple yet it hits all my taste buds. Traditionally, this dish is served with fresh herbs such as mint, fried shallots, pork roll and sometimes bean sprouts. My mom loves to top these rolls with roasted peanuts, which I love too. Here, I’ll just be sharing a simple recipe topped with the fish sauce dressing and fried shallots. Simple yet drools all over! 

Basic Ingredients 

For the rice crepe: Rice flour, tapioca starch, oil, salt, and water.

Mix together in a big bowl

STIR FRY: Ground Pork

Diced onions, wood-ear mushrooms, cilantro, green onion, black pepper, salt, fish
sauce, and sugar. 

The dried wood-ear mushrooms I used. This is what wood-ear shrooms look like before
it gets hydrated. 

Cook the pork 

Add in the onions and mushrooms

Finish it off with the seasonings and herbs. 

FOR THE SAUCE: Garlic, pepper paste, vinegar, lime juice, shredded carrots, fish sauce,
sugar and boiling water. 

Mix well and store in the fridge until usage.

Making Crepes

8-9 inch NON-STICK pan

Ladle 1/4 cup batter in greased pan, cover and cook for 30 seconds

Flip to a greased flat tray and fill with pork stir fry

Roll the ends

Roll the bottom up

Repeat until all the batter is done! 

Serve with sauce and fried shallots

Stack it up! 

Fawm Kauv (Rolled rice cake with pork)

 Serves: 10-15 (Makes 60-70 rolls)  Prep Time: 25 minutes  Cooking Time: 5-10 minutes

INGREDIENTS

• ------Rice roll crepe
• 1 pack rice flour (16oz)
• 1 pack tapioca flour (16oz)
• 1 tsp salt
• 1 tbsp oil
• 14 cups water
• -------Pork filling
• 2 lbs pork
• 1 onion diced
• 1 cup dried wood-ear mushrooms (or use 1 1/2 cups fresh)
• 1 1/2 tbsp fish sauce
• 1 tsp course black pepper
• 1 tsp sugar
• 1 tsp salt
• 1 cup cilantro
• 1/2 cups green onion
• -------Dipping sauce
• 1 cup boiling water
• 1/3 cups sugar
• 1/3 cups fish sauce
• 2 Tbsp lime juice
• 1/2 Tbsp white distill vinegar
• 1 tsp sambal or fresh chopped Thai chili
• 1 tsp finely shredded carrot
• 1 tsp minced garlic
• -----------------------
• Garnish with fried shallots
• A bowl of oil with a brush

INSTRUCTIONS

1) The sauce

In a bowl, add in the sugar and boiling water. Mix well until the sugar dissolves. Then add the rest of the ingredients and mix well. Cover and refrigerate until you use it. It's best to make this a day ahead so it's chilled. 

2) The meat filling 

In a frying pan, add in the ground pork. Saute until the meat is cooked. Then add in the onions and mushrooms. Cook until the onions are soft. Then add in the seasonings and herbs. Taste and adjust. Set aside. 

3) Rice roll crepe

In a big mixing bowl, add in the rice flour, tapioca starch, and salt. Mix well. Then add in the water. Mix well to get starches from the bottom well incorporated with the water. Set aside.

4) Cooking, rolling, and filling

Have a bowl of oil and a brush ready. Brush a flat tray with oil so you have that ready for the cooked crepe as well as your non stick cooking pan. Heat the pan on a medium heat. Add about 1/4 cup of the batter into the pan and swirl it around until the bottom of the pan is well coated with the batter. Cover with a lid and let it cook for 30 seconds. Uncover and quickly flip it over the oiled flat tray. Fill with the meat filling and roll the ends and then bottom all the way up (just like a burrito). REPEAT THE PROCESS until all the batter is used up. 

MAKE SURE to stir the rice roll crepe batter once in a while because the starches will settle down to the bottom.  

 

NOTES

Add more acid to the dipping sauce if you want more tartness. Same goes with the spice. As always, adjust the seasoning to your liking after cooking. You can also garnish this with fresh herbs and also roasted PEANUTS! yum! You don't have to oil the pan each time you cook the crepe. I only do it when I notice the batter sticking on the pan. If you have a really good non-stick pan, you should be good for the most part.

Credit:  https://chawjcreations.com/

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Lao Dips - Pepper Dip | Tomato | Mushroom

Lao Dips - Pepper Dip | Tomato | Mushroom

 

INGREDIENTS

• 1 oz Thai chili peppers (~12)
• 1 garlic clove
• 1 tsp salt
• 1 tsp sugar
• 1 Tbsp lime juice
• 2 Tbsp fish sauce (3 crab brand)
• Chop cilantro and green onion

INSTRUCTIONS

1) Place the chili peppers, garlic clove, salt, and sugar in a mortar and pestle. Pound until the pepper become a nice paste. 

2) Scrap the pepper into a small bowl and add in lime juice, fish sauce, chopped cilantro and green onion. Mix well and serve with you favorite meat! 

 

NOTES

You can add more lime juice for more sourness. Freezing the chili pepper ahead of time will make it easier to pound into a finer paste. You can add as much cilantro and green onion as you want.

Pepper Dip #2: Nam Jim Jaew (แจ่ว)

INGREDIENTS

• 2 Tbsp tamarind concentrate
• 1/2 Tbsp palm sugar chopped finely*
• 1 Tbsp fish sauce (3 crab brand)
• 1 Tbsp lime juice
• 1 tsp (or more) Thai chili flakes
• 1 small shallot sliced
• 1 Tbsp toasted rice powder
• 1 Tbsp green onion chopped
• 4 cilantro sprigs chopped

INSTRUCTIONS

1) Mix everything in a small bowl and taste to adjust. Serve with your favorite grilled meat. 

*finely chop the palm sugar so it's easier to dissolve. 

Add more chili flakes to make it spicier! 

NOTES

This dip is good the day of. If you make it a day ahead, the toasted rice powder will absorb most of the liquid and make the dip thick. It won't taste as good as the day of.

Tomato Pepper (Txiv lwg suav hov txob)

Hello tomato season!

Seasonal tomatoes have arrived and they are growing beautifully this year. I LOVE LOVE LOVE fresh seasonal tomatoes since they are so sweet and full of great flavor. Here are two simple tomato pepper we love to eat in my family. One roasted and one fresh. Super quick and tasty. These tomato pepper goes great with any kind of grilled meat. I love them with fried chicken, grill pork belly, fried fish, and steak. So give it a try and let me know what you like to put in your tomato pepper. Happy cooking!

INGREDIENTS

• ---ROASTED TOMATO PEPPER---
• 10 oz cherry tomatoes (roughly 1 1/2 cups)
• 2 Thai chili pepper
• 1 garlic clove
• 2 shallots (chopped)
• 2-3 green onions (chopped)
• 1/4 cup chopped cilantro
• 1/2 tsp salt
• 1 Tbsp fish sauce (3 crabs brand if you have it)
• ---FRESH TOMATO PEPPER---
• 10 oz cherry tomato (roughly 1 1/2 cups) sliced in half
• 2 Thai chili pepper minced
• 2 green onion (chopped)
• 2 Tbsp chopped cilantro (add more if you like)
• 1 Tbsp fish sauce (3 crabs brand if you have it)
• Pinch of salt

INSTRUCTIONS

ROASTED TOMATO PEPPER

1)  In a foil lined pan, place the cherry tomatoes, peeled and cut shallots, the smashed garlic, and 2 chili pepper on. Cook in the oven under broiled @ 500' F for about 12-15 minutes or until it is nicely roasted. Take out and let it slightly cool.

2) In a mortar and pestle, add in the roasted shallots, garlic, pepper, and 1/4 tsp of salt. Pound until the peppers are completely smashed up. Then add in the roasted tomatoes and pound away. Once it is nicely pounded, add in the chopped cilantro, green onions, and fish sauce. Mix well, taste and serve!

FRESH TOMATO PEPPER

1) In a bowl add in the sliced tomato, minced pepper, cilantro, green onions, fish sauce, and pinch of salt. Mix well, taste, and serve!

Mushroom Pepper: Hov Txob Nceb

Another pepper dip is here! We are going to be making mushroom pepper dip. One of my mom’s favorite pepper dip and one I grew up loving as a kid. Full of umami, spice, herbs, and simplicity. Great over rice and or alongside any grilled meat. Very simple to make and also very delicious. In Hmong Leeg, we call this Hov Txob Nceb: Hov Txob means pepper and Nceb means mushroom. I hope you all can give this pepper dip a try and let me know if you like it. Do let me know what you like to put in your mushroom pepper dip if you’ve made it before! Yeah yeah! Happy Cooking!

Main Ingredients

Mushroom: The classic white button mushroom. You can use other mushroom you desire. I suggest using ones that cooks well and release moisture.

INGREDIENTS

• 1.5 lb chopped white button mushrooms
• 2 shallot rough chopped (½-1 cup)
• 2 garlic cloves
• 4 green onion (white and green part separated)
• 6 Thai chili pepper (more or less depends on you)
• 1/2 cups chopped cilantro
• 1/2 cups chopped green part of the green onion (from above)
• ½ tsp salt
• 2 tsp fish sauce

INSTRUCTIONS

1. Rinse and cut the mushroom. For a finer dip, cut the shrooms smaller. For a chunkier dip, leave them a little bit bigger.
   
   
2. Prep/cut the herbs.
   
   
3. Line 2 baking sheets with foil and place the cut up shrooms on one and the shallots, pepper, garlic, and white part of the green onions in one. Bake under broil @ 450 for 8 minutes, stir and for another 8 minutes. After 16 minutes total, take out the tray that has the shallots. They should be nice and charred/cook. If you want it more charred, cook it longer. Continue cooking the shrooms for an additional 8 more minutes or so (total time of about 25-30 minutes). Cooking time may vary on your oven. Make sure to stir the shrooms every 8-12 minutes for even cooking. Once cooked, take it out of the oven & cool for 2-3 minutes.
   
   
4. In a mortar n pestle, add in the roasted chili, shallots, garlic, and white parts of the green onion along with 1/2 tsp of salt. Pound until the peppers are smashed up. Then add in the mushrooms liquid and all. Pound. Then add in the chopped cilantro and green part of the green onion. Pound and then add in the fish sauce. Mix well. Taste to adjust and serve! Eat it white rice or as a side dish with meat etc.

Credit:  https://chawjcreations.com/