Papaya Salad

By:John Vang
Papaya Salad is Good! I love this Salad because it gives out a lot of taste in fruits and vegetables.
It is healthy too because of the ingredients they put in here.
Here is a List of papaya salad ingredients, just looking at it makes me hungry!!!
Well looking at the ingredients you tell me if those are healthy to eat?

Green papaya
thai chili peppers
limes
shrimp paste
crab paste
frozen crab in dark sauce
garlic
sugar
fish sauce
tomatoes
tamarin sauce for soup
Directions:
Peel the papaya and use a grader to shred the papaya
In a clay pot ( use to churn food)
Add one clove garlic, 4 thai chili pepers ( depend on how hot you like it) and smashed until fine. Then add about 1 Tbls of shrimp paste, 1 tsp of crab paste and mix with the garlic and pepper. Chop in small slices of tomatoes about one handful, add 2 Tbls of sugar, half a lime squeeze, 1-2 Tbls of fish sauce, 1 Tbls of tamarin sauce, 1 Tbls of crab legs in dark sauce. then mix it all together until the papaya turns brown. Add ingredients according to taste.

Pho

hi my name is kalia i like pho because pho is my favorite food!

THE BROTH

2 onions, halved4″ nub of ginger, halved lengthwise5-6 lbs of good beef bones, preferably leg and knuckle1 lb of beef meat – chuck, brisket, rump, cut into large slices [optional]6 quarts of water1 package of Pho Spices [1 cinnamon stick, 1 tbl coriander seeds, 1 tbl fennel seeds, 5 star anise, 1 cardamom pod, 6 whole cloves - in mesh bag]1 1/2 tbl salt1/4 cup fish sauce1 inch chunk of yellow rock sugar (about 1 oz) – or 1oz of regular sugar

THE BOWLS

2 lbs rice noodles (dried or fresh)cooked beef from the broth1/2 lb flank, london broil, sirloin or eye of round, sliced as thin as possible.big handful of each: mint, cilantro, basil2 limes, cut into wedges2-3 chili peppers, sliced2 big handfuls of bean sproutsHoisin sauceCock sauce (Sriracha)
Char: Turn your broiler on high and move rack to the highest spot. Place ginger and onions on baking sheet. Brush just a bit of cooking oil on the cut side of each. Broil on high until ginger and onions begin to char. Turn over and continue to char. This should take a total of 10-15 minutes.

Parboil the bones:

Fill large pot (12-qt capacity) with cool water. Boil water, and then add the bones, keeping the heat on high. Boil vigorously for 10 minutes. Drain, rinse the bones and rinse out the pot. Refill pot with bones and 6 qts of cool water. Bring to boil over high heat and lower to simmer. Using a ladle or a fine mesh strainer, remove any scum that rises to the top.

Boil broth:

Add ginger, onion, spice packet, beef, sugar, fish sauce, salt and simmer uncovered for 1 1/2 hours. Remove the beef meat and set aside (you’ll be eating this meat later in the bowls) Continue simmering for another 1 1/2 hours. Strain broth and return the broth to the pot. Taste broth and adjust seasoning – if you want a little more flavor, add a few dashes more of fish sauce, large pinch of salt and a small nugget of rock sugar (or large pinch of regular sugar).
Prepare noodles & meat: Slice your flank/london broil/sirloin as thin as possible – try freezing for 15 minutes prior to slicing to make it easier. Remember the cooked beef meat that was part of your broth? Cut or shred the meat and set aside. Arrange all other ingredients on a platter for the table. Your guests will “assemble” their own bowls. Follow the directions on your package of noodles – there are many different sizes and widths of rice noodles, so make sure you read the directions. For some fresh rice noodles, just a quick 5 second blanch in hot water is all that’s needed. The package that I purchased (above) – needed about 45 seconds in boiling water.

Ladling:

Bring your broth back to a boil. Line up your soup bowls next to the stove. Fill each bowl with rice noodles, shredded cooked beef and raw meat slices. As soon as the broth comes back to a boil, ladle into each bowl. the hot broth will cook your raw beef slices. Serve immediately. Guests can garnish their

SAMBOSA

sambosa

Sambosa arigenated from south asia are you ready to make it

ingritantes

• 2 cups Long Grain White Rice (prefferably basmati rice)• 1⁄2 tsp. Saffron Powder• 1 1⁄2 cup Yellow Onion (finely chopped)• 2 tsp. Fresh Ginger (Adrak) (finely chopped)• 1 tbsp. Butter (Makhan)• 1⁄4 cup Golden Raisins (Kishmish)• 1 cup Plain Yogurt• 1⁄2 tsp. Nutmeg• 2 tbsp. Cream or Whole Milk• 4 cloves of Garlic (Lehsan)• 5 tbsp. Almonds (Baadaam) (slivered)• 3⁄4 cup Vegetable Oil• Chicken Breast & Thighs (skinned & boned)• 1 tsp. Cinnamon (grounded)• 1 tsp. Corriander Powder (Pisa Dhania)• A dash of Salt• A dash of White Pepper

directian

1) Cover rice in large bowl with cold water and let stand minimum of 3 hours or overnight.

2) Mix milk or cream with saffron and let stand for 3 hours.

3) In blender or food processor, combine onion, garlic, ginger, 3 tablespoons almonds and 3 tablespoons water and blend until smooth paste is formed. Reserve.

4) Melt butter over medium heat and add remaining almonds. Cook until golden (about 4 minutes). Drain on paper towel and set aside.

5) Heat 1⁄4 cup of the oil in large skillet over medium heat. Drop the raisins in the oil and remove as soon as they plump (just a few seconds). Drain on paper towel and reserve.

6) Add 2 more tablespoons of oil to the same skillet. Add chicken and brown on all sides. Reserve.

7) Add remaining oil to skillet. Add the onion paste and cook until lightly browned, stirring constantly (5 minutes). If the mixture starts sticking to the pan, add a little water.

8) Add yogurt to the pan slowly and whisk vigorously to blend. Add the chicken and accumulated juices with 1⁄2 cup water and bring to a boil. Reduce heat, cover and simmer for 20 minutes.

9) Preheat oven to 300 degrees. Add the spices, salt and pepper to the chicken and simmer another 5 minutes. Remove from heat and cut chicken into bite size pieces.

10) In a large stockpot, boil 4 quarts of water. Drain the rice and add slowly to boiling water. Cook for 6 minutes and drain immediately.

11) Spread 1/3 of the rice on the bottom of a casserole dish. Cover with half the chicken mixture; add another layer of rice. Spread rest of chicken and top with remaining rice. Drizzle the reserved cream or milk over the top. Cover tightly with foil and bake for 25 minutes.

12) Before serving, sprinkle the fried raisins and almonds.

thank you for reading the ingrdents of sambosa

THANK YOU

asian noodles with vegetables and pork

hi my name is kaoyia vang. I like it bacause ti's good for you .
Ingredients:
One 12-ounce package soba noodles
5 cloves garlic
One 2-inch piece fresh ginger, peeled and cut into quarters
1 pound lean, boneless pork loin, thinly sliced
3 tablespoons reduced-sodium soy sauce
1 tablespoon vegetable oil
1 pound cremini mushrooms, sliced
2 tablespoons oyster sauce
1 1/2 tablespoons cornstarch
1 cup chicken broth
One 1-pound bag frozen mixed vegetables, thawed

Directions:
In a medium pot of boiling water, cook the noodles, stirring often, until tender, about 5 minutes; drain.
Meanwhile, using a food processor, finely chop the garlic and ginger; transfer half of the mixture to a medium bowl. Stir in the pork and 2 tablespoons soy sauce.
In a large skillet, heat the oil over medium-high heat. Add the pork mixture and cook, stirring frequently, until no longer pink, about 2 minutes; transfer to a bowl. Using the same skillet, add the mushrooms and the remaining garlic-ginger mixture and cook, stirring often, until the mushrooms are tender and brown, about 6 minutes.
In a small bowl, whisk together the remaining 1 tablespoon soy sauce, the oyster sauce and cornstarch; stir in 1/3 cup water and the chicken broth. Add the mixture to the mushrooms and simmer over medium heat until thickened. Add the mixed vegetables and the reserved pork and any juices. Cook until heated through. Add the noodles and toss.

egg rolls

Hi my name is Christy i like eggrolls because they tast good and it has alot of meat inside it's also my favorite cause one time i help my mom and it was a BIG MESS!!!!!!! and i also had fun cooking oh im not done yet it makes me feel eating more egg rolls.

Ingredients
1 pound ground pork
1 teaspoon ground ginger
1 teaspoon garlic powder
1 quart peanut oil for frying
2 tablespoons all-purpose flour
2 tablespoons water
2 cups shredded cabbage
2 ounces shredded carrots
8 (7 inch square) egg roll wrappers
2 tablespoons sesame seeds (optional)
Directions
Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels

Stir-Fried Baby Bok Choy with Pork,

ja cheng, i like it because it have good test and pork.

Stir-Fried Baby Bok Choy with Pork Zaub Ntsuag Dawb kib xyaw Nqaij Npuas Makes 6 servings Hmong people are especially fond of pork belly because it has wonderful textures and flavors. When cooked, the skin is chewy, the fat is soft and the lean meat is very tasty. Pork belly is usually sold in a slab. It is available at some mainstream supermarkets and most Asian grocery stores. This dish tastes best when it is made with an Asian-style bouillon cube. However, beware - it includes MSG as well as salt. If you prefer to avoid MSG, use a regular bouillon cube. Ingredients
1/2 pound pork belly
1 bunch of baby bok choy (about 10 small heads)
2 tablespoons vegetable oil
1 teaspoon salt
1 chicken bouillon cube (Asian-style, or regular) Preparation Cut the pork belly slab into 1 by 1/8-inch pieces and set aside. Carefully wash the bok choy, pulling each leaf off of the head. Cut each leaf in two, from tip to stem. Drain on paper towels. Heat the oil in a wok over high heat. Add the pork, salt and the bouillon cube. Stir-fry about 10 minutes. Add the bok choy and stir fry about 5 more minutes. The dish is done when the meat is cooked, the bok choy leaves are limp, the stems are still a little crispy and a glossy glaze covers it all. Serve hot accompanied by fluffy jasmine rice.

fried rice

fried rice


Hi my name is PhOuA VuE , the food that i like to eat is fried rice.
I like fried rice because of all the good Ingredients that they put in it.
It taste good.



This is a basic recipe for fried rice that you can add to as desired. If adding other ingredients, increase the number of eggs to 3.Need a bit of help? Here are step by step photo instructions showing how to make basic fried rice.

Ingredients:

1. 2 green onions, as desired
2. 2 large eggs
3. 1 teaspoon salt
4. Pepper to taste
5. 4 tablespoons oil for stir-frying, or as needed
6. 4 cups cold cooked rice
7. 1 - 2 tablespoons light soy sauce or oyster sauce, as desired

Preparation:

1. Wash and finely chop the green onion.
2. Lightly beat the eggs with the salt and pepper.
3. Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs.
4. Cook, stirring, until they are lightly scrambled but not too dry.
5. Remove the eggs and clean out the pan. Add 2 tablespoons oil.
6. Add the rice. Stir-fry for a few minutes, using chopsticks or a wooden spoon to break it apart.
7. Stir in the soy sauce or oyster sauce as desired.
8. When the rice is heated through, add the scrambled egg back into the pan. Mix thoroughly. Stir in the green onion.
9. Serve hot.