Stuffed Chicken Wings

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Stuffed Chicken Wings
Instructions
  1. First, debone the chicken wings. Be careful not to cut the skin and yourself.
  2. Soak the bean thread noodles in warm water until soft. Drain the noodles and cut them about 4 inches with a scissor. Peel the carrots and shred them. Then cut them smaller.
  3. In a medium bowl mix the noodles, carrots, sauces, salt, and black pepper.
  4. Preheat the oven to 350 Degrees. Line a baking sheet with foil and spray with pam. Rub some salt onto the wings. Stuff the wings until they are full. You can use tooth picks to close the opening if you want to. Put the stuffed wings on the baking sheet.
  5. Bake until golden brown, flipping every 15-20 minutes. Enjoy!
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Stuffed chicken wings are delicious, but it is hard work. By hard work I mean the labor part of deboning the wings. It takes a lot of patience and skill to debone it perfectly. My first time deboning the wings were really bad. I didn’t have the patience at all so it had holes in every wings that I deboned. Throughout the years I have become better at deboning them. It is hard work, but worth it. Super yummy!

Ingredients:
  • 15-20 Chicken Wings
  • 4 Bundles of Bean Thread Noodles
  • 2 Carrots, shredded
  • 1/2 Cabbage, shredded
  • 2 stalk Green Onions, cut
  • 1 tsp Garlic Powder
  • 1/2 cup Oyster Sauce
  • 2 tbsp Hoisin Sauce
  • Salt
  • Black Pepper
Directions:

First, debone the chicken wings. Be careful not to cut the skin and yourself.

debone chicken wingsdebone chicken wings debone chicken wings debone chicken wings debone chicken wings debone chicken wings

Soak the bean thread noodles in warm water until soft. Drain the noodles and cut them about 4 inches with a scissor.

bean thread noodles

Peel the carrots and shred them. Then cut them smaller.

shredded carrots

In a medium bowl mix the noodles, carrots, sauces, salt, and black pepper.

stuffing mix stuffing mix

Preheat the oven to 350 Degrees.

Line a baking sheet with foil and spray with pam. Rub some salt onto the wings. Stuff the wings until they are full. You can use tooth picks to close the opening if you want to. Put the stuffed wings on the baking sheet.

stuffed chicken wings

Bake until golden brown, flipping every 15-20 minutes.

stuffed chicken wings

stuffed chicken wings

stuffed chicken wings

Enjoy!

Steamed Cabbage Rolls

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Steamed Cabbage Rolls
Cabbage Rolls
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Cabbage Rolls
Instructions
  1. Fill a large pot with water half way. Bring it to a boil. Rinse the cabbage and cut the bottom in a square shape around the root. Some people like to take out the bottom root, but you can keep it on. Put the cabbage in the boiling water. This will help the cabbage leaves come off easier.
  2. While waiting, shred and cut the carrots.
  3. Flip the cabbage using a thong every 5 minutes. Be careful, it's HOT!
  4. In a medium bowl, soak the bean thread noodles in warm water until the noodles are soft and loose. Drain and cut them shorter.
  5. Combine the ground meat, carrots, noodles, oyster sauce, hoisin sauce, salt, and black pepper.
  6. Using a thong, remove some leaves from the cabbage. Cut the hard stem off the cabbage (in a triangular shape).
  7. Put the fillings on the leaf. Start rolling by folding the bottom to cover the fillings, then the sides, then roll it.
  8. Put the cabbage rolls in a steamer and steam it for 30 minutes.
  9. Serve with sweet and chili sauce, peanut butter sauce, or hot peppers. Enjoy!
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Steamed cabbage rolls are a healthier version of egg rolls. It is a healthy and low carb dish that is very easy to make. Great to eat when I want something light and to lose weight.

Cabbage rolls are cooked cabbage leaves wrapped with fillings. There are many variations of this dish. It’s a common cuisine that has spread throughout Europe, Asia, and US.

Ingredients:
  • 1 Large Cabbage
  • 1 lb Ground meat of choice (pork, beef, turkey)
  • 1-2 Carrots
  • 3 Bean Thread Noodles bundles
  • 1/2 cup Oyster Sauce
  • 1 tbsp Hoisin Sauce
  • Salt, to taste
  • Black pepper, to taste
Directions:

Fill a large pot with water half way. Bring it to a boil.

Rinse the cabbage and cut the bottom in a square shape around the root. Some people like to take out the bottom root, but you can keep it on.

Put the cabbage in the boiling water. This will help the cabbage leaves come off easier.

cabbagecabbage

While waiting, shred and cut the carrots. You don’t have to cut the carrots after shredding. I just do it because I have braces on and it makes it easier for me to eat it.

shredded carrotsshred and cut carrots

Flip the cabbage using a thong every 5 minutes. Be careful, it’s HOT!

cabbage

In a medium bowl, soak the bean thread noodles in warm water until the noodles are soft and loose. Drain and cut them shorter.

bean thread noodlesbean thread noodles

Combine the ground meat, carrots, noodles, oyster sauce, hoisin sauce, salt, and black pepper.

cabbage rolls stuffing

Using a thong, remove some leaves from the cabbage.

cabbage leaf

Cut the hard stem off the cabbage (in a triangular shape).

cabbage leaf

Put the fillings on the leaf. Start rolling by folding the bottom to cover the fillings, then the sides, then roll it.

cabbage leaf and stuffingcabbage roll

Put the cabbage rolls in a steamer and steam it for 30 minutes.

cabbage roll

Serve with sweet and chili sauce, peanut butter sauce, or hot peppers. Enjoy!

Steamed Cabbage RollsSteamed Cabbage Rolls

Pork Steamed Buns

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Pork Steamed Buns
pork steamed buns
Cuisine Asian
Prep Time 2 hours 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Cuisine Asian
Prep Time 2 hours 10 minutes
Cook Time 30 minutes
Servings
Ingredients
pork steamed buns
Instructions
  1. In a small bowl, add water and yeast together. Let it sit for 5-10 minutes.
  2. Add warm mix and vegetable oil to the yeast mixture.
  3. In a large bowl stir the flour, baking powder, sugar, and salt together.
  4. Stir in the wet ingredients with the dry ingredients. Kneed the dough until it's soft and smooth.
  5. Cover the dough with plastic wrap and let it sit for an hour.
  6. Add salt, hoisin sauce, and oyster sauce to your meat.
  7. Boil 4 eggs for 10 minutes. Peel the eggs and cut it in half.
  8. After an hour, split the dough into 8 balls. Roll the dough flat.
  9. Put the egg and meat filling on the dough.
  10. Wrap up the dough over the fillings. Pinch the ends together at the top.
  11. Steam the buns for 30 minutes.
  12. Let it cool for 10 minutes and you're done. Enjoy!
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When I was younger I have always seen these giant pork steamed buns on sale at the grocery store. I don’t remember eating it much, but they always look delicious! I’ve been making these steamed buns for quite awhile now. It is possible to make the awesome buns without using the Asian flours in the bag that they sell at the grocery stores. The bun is soft and fluffy. It is super delicious with the fillings inside.

Dough:
  • 1 pack Dry yeast (about 2 1/4 tsp)
  • ¼ cup water
  • ½ cup Warm milk
  • 2 tbsp Vegetable oil
  • 2½ cups All purpose flour
  • ¼ cup Sugar
  • 1½ tsp Baking powder
  • 1½ tsp Salt
Fillings:
  • 1/2 lb Ground pork
  • 1 tsp Salt
  • 2 tbsp Hoisin sauce
  • 1 tbsp Oyster sauce
  • 4 Boiled eggs
Instructions:

yeast and water

In a small bowl, add water and yeast together. Let it sit for 5-10 minutes.

yeast, water, milk

Add warm mix and vegetable oil to the yeast mixture.

flours

In a large bowl stir the flour, baking powder, sugar, and salt together.

liquid mix with dried ingredients

Stir in the wet ingredients with the dry ingredients. Kneed the dough until it’s soft and smooth.

let dough rise

Cover the dough with plastic wrap and let it sit for an hour.

pork

Add salt, hoisin sauce, and oyster sauce to your meat.

boiled eggs

Boil 4 eggs for 10 minutes. Peel the eggs and cut it in half.

roll out dough

After an hour, split the dough into 8 balls. Roll the dough flat.

fillings on doughtop view of fillings

Put the egg and meat filling on the dough.

steamed buns

Wrap up the dough over the fillings. Pinch the ends together at the top.

steamed buns

Steam the buns for 30 minutes.

pork steamed buns

Let it cool for 10 minutes and you’re done. Enjoy!

Asian Udon Noodle Soup (Khaub Piaj or Khao Piak Sen)

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Asian Chicken Udon Noodle Soup (Khaub Piaj/Khao Piak Sen)
Course Soup
Cuisine Asian
Prep Time 30 minutes
Cook Time 10 minutes
Servings
Course Soup
Cuisine Asian
Prep Time 30 minutes
Cook Time 10 minutes
Servings
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This soup is a Hmong and Laotian dish. It is call Khaub piaj or khao piak sen. It’s similar to chicken noodle soup. The noodles are made fresh using rice flour and tapioca starch. It is soft and chewy. This soup is perfect for the cold weather, but I still make it during the spring/summer when I want to eat it too.

To make the noodles, you’ll need:

  • 1 cup Rice Flour (Red bag)
  • 2 cups Tapioca Starch (Blue bag)
  • About 2.5-3 cups of boiling water

You can find these flours at any Asian grocery stores. If you’re like me and live hours away from an Asian store, you can get the flours here. Use my coupon code 380q to get 5% discount. The flours on this site cost $.99 to $1.09. Shipping is $8.99 up to 10 lbs.

Or you can buy it from Amazon. It cost more, but it’s free shipping.

In a stand mixer, pour in both of the flours. Add 1 cup of boiling water and mix. Then add 1/2 cup of water. Still mixing. Add a little bit of water at a time. If it is too dry, add more water. If it is sticky, add a little bit of tapioca starch. When the mixture is in a lumpy dough form, take it out of the stand mixer. Divide the dough into thirds.

Using some tapioca starch to dust, roll 1/3 of the dough until it is 1/8 inch thick. Cut it into 1/4 inch thick or depending on how thick you like your noodles. Then dust the noodles in tapioca starch to prevent it from sticking to each other.

khaub piaj or khao piak sen

khaub piaj or khao piak sen

To make the broth, you’ll need:

  • 2 cups shredded cook chicken
  • 1 tbsp of Chicken bouillon powder
  • 1 stalk lemongrass
  • Salt, to taste
  • Pepper, to taste
  • Fish sauce, to taste
  • 3-4 cups of water

When the water is boiling, add noodles in. Stir the noodles to keep it from sticking to the bottom of the pot. You’ll know when the noodles are ready when they float to the top and the liquid thickens.

garnishes

Cut green onions, cilantro, and limes to garnish.

sauces

These are the Asian sauces that I like to put in my soup: chili oil, hoisin sauce, Sriracha sauce, and soy sauce. I also add black pepper.

khaub piaj or khao piak sen

It’s totally up to you how you season your soup since everyone has different taste. For example, I like mine spicy and sour while my husband prefer his to have more hoisin and soy sauce. You can experiment with any sauces and adjust it to your taste.

Enjoy!