Archive for May, 2010|Monthly archive page

Spicy Green Mango Salad

I love love love papaya salad, especially if it’s sour/spicy/salty.  Last summer, I don’t know how much papaya salad I consumed, but it felt like I was getting some once a week.  I always get it from Dragon Star, because the ladies over there always make some kick-butt papaya salad.  Every other papaya salad I’ve had from other people and other places pale in comparison, including mines.  But I’m getting a little bit tired of eating their papaya salad because the texture is so unappetizing to my mouth now.  I prefer to hand chop the papaya, even though it’s time consuming but you get better results.  It’s still good but I think I’ll save it for when I have a bad bad bad craving.

Spicy papaya salad

My other favorite spicy green salad is mango salad.  I was eating these at least 2x a month after my tonsillectomy.  They’re so much easier to make and anyone can make it.  Plus, it satisfies that sour/spicy/salty craving I have.

Spicy Green Mango Salad


–  1 green mango

–  2 Thai chili peppers

–  fish sauce, to taste


1.  Peel mango and chop into chunks.  Place the chopped mango in a bowl.  In a mortar and pestle, pound the chili peppers with salt and MSG.  Add to the mango.  Add fish sauce, stir and enjoy.

Spicy Green Mango Salad Pictorial

Green mango

Chopped into chunks

Add pepper (plus a sprinkling of dry chili powder)

Doesn’t that look scary delicious?

Chong isn’t a big fan of peppers so I usually eat this All By Myself.  He’ll sometimes look at me like I’m crazy when I’m eating this and trying to get the fire in my mouth under control.  : D


Steamed Rice Rolls (Fawm Kauv) Pictorial

I loved eating these when I was younger because it was a treat whenever my mom made it–which was only once or twice a year.  As I grew older and started cooking, I would often make these whenever the mood struck me.  Nowadays, my husband is sick and tired of eating them because I’ve made them so often.  There was a point when I made these almost every week.  And now I’m getting a bit tired of making them (and eating them), too.  I don’t know what I’m going to do with the 12 bags of powder we have in the closet….

Steamed Rice Rolls/Fawm Kauv


–  2 lbs ground pork

–  1 bunch green onion, sliced thinly

–  3 tbsp canola oil

–  2 bags of steamed rice roll powder

–  8-9 cups water *

–  2 tbsp oil

–  salt, to taste

–  black pepper, to taste

*The directions on the back of the bag says use 4 cups of water/bag but I like my batter thinner so I use 4.5 cups of water/bag.  Start out with 8 cups and adjust to your taste.


1.  In a pot, heat up the oil and add the ground pork.  Salt and pepper to taste.

2.  Once the ground pork is fully cooked, add the green onions and cook for 1-2 minutes.

3.  Drain the mixture in a colander or spoon the mixture into a bowl.

4.  In a large bowl, mix the 2 bags of rice roll powder, 8-9 cups of water, and 1 tbsp of oil.  Stir until there are no more lumps.

5.  On medium high heat, heat a non-stick pan.  Take a small piece of paper towel, fold it into a small square and dab it into the oil.  Wipe the hot pan with it and set aside.

6.  Pour a small amount of batter (1/4 – 1/2 cup)  into the pan, making sure to swirl the pan around so the liquid covers the bottom of the pan.

7.  Cover the pan and let cook for about 15-20 seconds.

8.  Uncover the pan and flip the thin crepe onto a plate.  Fill with the meat mixture and fold it like a burrito or eggroll.

Steamed Rice Rolls/Fawm Kauv Pictorial

Cooking the ground pork

Cooked ground pork

Add green onions

Cooked meat mixture

Meat mixture in a bowl

Bag of steamed rice roll powder

Steamed rice roll batter

Uncooked (seconds after the batter hit the hot pan)

Cooked (notice that it shrunk and the edges are crispier)

Add pork & green onion filling

Fold in opposite ends

Fold in third end

Continue rolling

All rolled up

Finished product

Peanut Pepper Sauce


–  1 cup peanuts

–  1/2 lime

–  2-3 Thai chili peppers

–  fish sauce, to taste

–  water, to taste

–  MSG, to taste

–  salt, to taste


1.  In a mortar and pestle, crush the peanuts.  Scoop out and put in a bowl.

2.  Add Thai chili peppers, MSG, & salt and pound until broken into small pieces.  Add to peanuts.

3.  Add about 1-3 tbsp of fish sauce, 2-3 tbsp of water, lime juice, and a dash of MSG to the peanuts and pepper.  Stir and add more fish sauce/water/lime to taste.

Peanut Pepper Sauce Pictorial


Crushed peanuts

Hot Thai chili peppers

Salt & MSG



Add fish sauce

Add lime juice

Add water

Add pepper


Dry Chili Pepper


–  1 tbsp dry chili pepper

–  3 tbsp fish sauce


1.  In a small bowl, add the dry chili pepper and fish sauce together.  Stir and serve.

Dry Chili Pepper Pictorial

Dry chili powder

Dry chili powder in a bowl

Add fish sauce


My plate:

Plate of fawm kauv

Add sauces

Cut up and ready to eat!

I have to admit, these are VERY time consuming to make because you can only make them one at a time but trust me, they are worth it.  I don’t like most restaurant or deli fawm kauv because they’re 1) too thick  2) taste weird  3) not enough filling and 4) they’re EXPENSIVE!  Depending on where you buy them, they can run from $3-$6 for a small package.  I can make enough to feed Chong and myself based on $6.  Plus, when you make them yourself, you can eat it while it’s still hot and freshly made, which is the best time to eat it.  Oh yes, these were what I spent 6 hours making on Mother’s Day.

Eazee Cheezees

***I’m so slow sometimes.  I couldn’t figure out how to link websites until now.  So from now on, blogging and linking websites will be so much easier!***

Yah!  I found my inspiration to cook and bake again!  I was browsing through some food blogs and came upon this wonderful food site, TasteSpotting , and OMG, I’m in food heaven.  Browsed the site for a day and found some great food ideas.  This is the first recipe I’ve tried and it turned out pretty good.  Will make little changes next time I make them, which will probably be soon.  Thanks to Chef Cathy at ShowFood Chef for the recipe.

Eazee Cheezees Pictorial

Flour, salt, black pepper, butter, and medium cheddar & colby jack cheese

Used my handheld mixer to blend everything together


Rolled and cut out

1st batch:  seeing stars

2nd batch:  seeing flowers

Star Crackers

After all the time spent rolling, cutting, transferring and baking, this is all the stars I got from my first batch!  My right hand was cramping from making all those star and flower cut outs but it was worth it.  For the third batch, I just rolled it out and made square crackers.  Chong prefers the 3rd batch to the first two but they’re all equally good.

Happy Mother’s Day!

What a day! I spent 7 hours on my feet making 2 huge trays of steamed rice rolls and they were pretty much gone in less than an hour. Ah…Chong is so good to me by rubbing my tired and aching feet! My parents and aunts and uncles held a small banquet for my two grandmas today and invited all the other grandmas to come and enjoy the day with everyone. Although there were some rough patches throughout the day, everything turned out fine.

Happy Mother’s Day to all you mothers out there!

Semi-Baking Spree

My 5 year old niece was over a few weeks ago and she wanted to bake cupcakes so we made black-bottom cupcakes (since she loves chocolate).  I think she somewhat associates me with cupcakes because we’ve baked some a few times before.  Her favorite thing to do is decorating them with sprinkles.

Black Bottom Cupcakes

These are REALLY good cold!

I also made some somewhat pitiful looking pretzel because I was craving some.  I made a huge mistake and left the damp pretzels to dry off on top of a towel instead of just laying them for 5 seconds and then placing them on my baking sheet.  After the bottom had dried off, the pretzels stuck to the towel, making them hard to get off.  Now I have a baked dough towel.  : (  I didn’t know how they would turn out but they ended up baking up nicely.  I forgot how to shape the pretzels so mines look huge. But they were good and satisfying and that’s all that matters.


I got some rhubarb from my aunt yesterday and since I’ve been wanting to make Strawberry Rhubarb Pie, I decided to make it from scratch, including the dough.  The dough was pretty easy, I don’t understand why I was so hesitant and scared to try it in the first place.  The pie turned out beautiful but it’s really SOUR!  DH doesn’t even like to eat sour fruits so I know he won’t be eating this.  He prefers chocolate covered strawberries to the real thing, unless it’s sweet.

Strawberry Rhubarb Pie, unbaked


Would you care for a slice of pie?