Mangonadas

Hmong Egg Rolls

Red Curry Noodle Soup (Khaub Poob or Khao Poon)
Main Dish

Fall Off the Bone Slow Cooker Ribs

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Fall off the bone slow cooker ribs are so tender, moist, and delicious! The meat does really fall off the bone. It is perfect for winter days if you want to eat ribs and can’t grill outside and another option from broiling in the oven. My husband says these are the best ribs he’d ever eaten.

I was kind of worried that I won’t be able to eat ribs once I get braces, but now I definitely can. Whenever I grill or broil the ribs, I usually end up eating the meat that is stuck on the bone. Slow cooker helps the meat fall off the bone easily, which makes it easier for me to eat. My daughter loves eating the ribs too. She ate almost as much as me.

Ingredients:

  • Ribs
  • Rib rub
  • BBQ sauce (of your choice)

Instructions:

  1. Preheat the oven to 350 and line a pan with aluminum foil.
  2. Remove the membrane from the back of the ribs.
  3. Rinse the rib to get rid of any tiny bones.
  4. Pat the rib dry and cut it in half so it will fit the slow cooker.
  5. Rub the rib with rib rub and put it on the pan.
  6. Bake for 20 minutes.
  7. Take out the ribs and put it in slow cooker on low for 5-6 hours.
  8. After 5-6 hours, take out the ribs and put it back on the pan.
  9. Put your bbq sauce on top and put it in the oven for 10 minutes until the sauce is caramelize.
  10. Enjoy!

fall off the bone ribs

Print Recipe

Fall Off the Bone Slow Cooker Ribs

Prep Time5 minutes
Cook Time6 minutes
Total Time11 minutes
Servings: 4

Ingredients

  • 1 Rib
  • Rib Rub
  • BBQ Sauce

Instructions

  • Preheat the oven to 350 and line a pan with aluminum foil.
  • Remove the membrane from the back of the ribs.
  • Rinse the rib to get rid of any tiny bones.
  • Pat the rib dry and cut it in half so it will fit the slow cooker.
  • Rub the rib with rib rub and put it on the pan.
  • Bake for 20 minutes.
  • Take out the ribs and put it in slow cooker on low for 5-6 hours.
  • After 5-6 hours, take out the ribs and put it back on the pan.
  • Put your bbq sauce on top and put it in the oven for 10 minutes until the sauce is caramelize.
  • Enjoy!
Print Recipe

Fall Off the Bone Slow Cooker Ribs

Prep Time5 minutes
Cook Time6 minutes
Total Time11 minutes
Servings: 4

Ingredients

  • 1 Rib
  • Rib Rub
  • BBQ Sauce

Instructions

  • Preheat the oven to 350 and line a pan with aluminum foil.
  • Remove the membrane from the back of the ribs.
  • Rinse the rib to get rid of any tiny bones.
  • Pat the rib dry and cut it in half so it will fit the slow cooker.
  • Rub the rib with rib rub and put it on the pan.
  • Bake for 20 minutes.
  • Take out the ribs and put it in slow cooker on low for 5-6 hours.
  • After 5-6 hours, take out the ribs and put it back on the pan.
  • Put your bbq sauce on top and put it in the oven for 10 minutes until the sauce is caramelize.
  • Enjoy!
Appetizers

Pork Steamed Buns

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Pork Steamed Buns

When I was younger I have always seen these giant pork steamed buns on sale at the grocery store. I don’t remember eating them much, but they always look delicious! I’ve been making these steamed buns for quite a while 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
  • 8 Boiled eggs
Instructions:

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

Add warm mix and vegetable oil to the yeast mixture.

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

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

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

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

Boil 8 eggs for 10 minutes. Peel the eggs and cut it in half.

After an hour, split the dough into 16 balls. Roll the dough flat.

Put the egg and meat filling on the dough.

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

Steam the buns for 30 minutes.

Pork Steamed Buns

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

Print Recipe

Pork Steamed Buns

Prep Time2 minutes
Cook Time30 minutes
Total Time32 minutes
Cuisine: Asian
Servings: 8

Ingredients

  • 1 Pack Dry yeast (about 2 1/4 tsp)
  • 1/4 cup Water
  • 1/2 cup Warm milk
  • 2 tbsp Vegetable Oil
  • 2 1/2 cup All Purpose Flour
  • 1/4 cup sugar
  • 1 1/2 tsp Baking powder
  • 1 1/2 tsp Salt
  • 1/2 lb Ground pork
  • 1 tsp Salt
  • 2 tbsp Hoisin Sauce
  • 1 tbsp Oyster Sauce
  • 8 Boiled Eggs

Instructions

  • In a small bowl, add water and yeast together. Let it sit for 5-10 minutes.
  • Add warm mix and vegetable oil to the yeast mixture.
  • In a large bowl stir the flour, baking powder, sugar, and salt together.
  • Stir in the wet ingredients with the dry ingredients. Kneed the dough until it's soft and smooth.
  • Cover the dough with plastic wrap and let it sit for an hour.
  • Add salt, hoisin sauce, and oyster sauce to your meat.
  • Boil 8 eggs for 10 minutes. Peel the eggs and cut it in half.
  • After an hour, split the dough into 16 balls. Roll the dough flat.
  • Put the egg and meat filling on the dough.
  • Wrap up the dough over the fillings. Pinch the ends together at the top.
  • Steam the buns for 30 minutes.
  • Let it cool for 10 minutes and you're done. Enjoy!

 

@apetitemama0

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♬ Vibes – ZHRMusic
Desserts

Red Velvet Cheesecake Truffles

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red velvet cheesecake truffles
Print Recipe

Red Velvet Cheesecake Truffles

Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert
Servings: 32 truffles

Ingredients

  • 1/2 baked red velvet cake
  • 8 oz cream cheese (softened)
  • 1/4 tsp vanilla
  • 2 tbsp sugar
  • 3 tbsp heavy cream
  • White Chocolate
  • Sprinkles

Instructions

  • First, bake the red velvet cake following the instructions on the cake box. Let it cool for 20-30 minutes.
  • In a large bowl, beat the cream cheese and sugar together until fluffy. Then add vanilla and heavy cream.
  • Line a pan with parchment paper.
  • Using a spoon or a scoop, scoop a mixture into your hand and form it into a ball. I made 32 balls.
  • Put it in the fridge for 5-10 mins.
  • Melt the white chocolate and let it cool.
  • Take the balls out of the fridge and cover each balls with the white chocolate. The white chocolate dries quite fast so cover a couple of balls and sprinkle it on top before covering the others.
  • Enjoy!

Red velvet cheesecake truffles are the perfect bitesize for any holiday party! I made these for New Years Eve and it was delicious!

Ingredients:
  • 1/2 baked red velvet cake
  • 8 oz cream cheese (softened)
  • 1/4 tsp vanilla
  • 2 tbsp sugar
  • 3 tbsp heavy cream
  • White chocolate
  • Sprinkles
Instructions:

First, bake the red velvet cake following the instructions on the cake box. Let it cool for 20-30 minutes.

red relvet cake mix with cream cheese

In a large bowl, beat the cream cheese and sugar together until fluffy. Then add vanilla and heavy cream.

red velvet cheesecake balls

Line a pan with parchment paper. Using a spoon or a scoop, scoop a mixture into your hand and form it into a ball. I made 32 balls. Put it in the fridge for 5-10 mins.

Melt the white chocolate and let it cool. Take the balls out of the fridge and cover each balls with the white chocolate. The white chocolate dries quite fast so cover a couple of balls and sprinkle it on top before covering the others.

red velvet cheesecake truffles

Hope you like this recipe. Enjoy!

Main Dish

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

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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 1 1/4 cups of boiling water

You can find these flours at any Asian grocery stores. 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 stick, 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.

asian udon noodles soup asian udon noodles soup

To make the broth, you’ll need:

  • 2 cups shredded cook chicken
  • 48 oz chicken stock
  • 1 stalk lemongrass
  • Salt, to taste
  • Pepper, to taste
  • Fish sauce, to taste
  • 1-2 cups of water if needed



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.

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!

Print Recipe

Asian Chicken Udon Noodle Soup (Khaub Piaj/Khao Piak Sen)

Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Soup
Cuisine: Asian
Servings: 4

Ingredients

  • 1 cup Rice Flour
  • 2 cups Tapioca Starch (blue bag)
  • 1 1/4 cups Boiling water
  • 1/2 cup Cilantro
  • 1/2 cup Green onions
  • 1 Lime
  • 2 cups Cooked chicken
  • 48 ooz Chicken bouillonbouillon powder
  • 1 stalk lemongrass
  • Soy Sauce
  • Sriracha Sauce Optional
  • Hoisin Sauce
  • Salt
  • Fish Sauce Optional
  • Chili Oil Optional

organizations

Pantry Organization

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I was thrilled when my husband and I moved into our apartment because it had a pantry! Since we live in an apartment, I didn’t think much about organizing the pantry. Before organizing my pantry, each shelf was for certain stuff. Like one shelf would be for baking, the other would be for cans. Each time after grocery shopping, we would just put stuff on the shelf and it would get all messed up.

I decided to start organizing our pantry. We were on a budget so I tried to find things that would work for what we need.

These containers are the IKEA 365+. I found these here. I was lucky that these containers were on sale for half off. First, I made a list of everything that I needed containers for so I only bought as much as I needed. I got the chalkboard labels from here and used a bistro chalk marker to label them. You can find the chalk marker here. If you love colors, you can find colorful markers here. Gotta love these labels! Whenever you need to change the writing, just wash it off.

I wasn’t really sure what I wanted on this shelf so I went to dollar tree. First I got some baskets. It didn’t work because I can’t stack them on top of each other. So I went back to dollar tree and found these. In these I put snacks, candies, ramen noodles, seasoning packets, and whatever that can fit in there. There is a little room left on the side so I filled that empty space with cans and spaghetti sauces. That closet rod is in the way, but I can’t do anything about it. Maybe I can hang chip bags on it or something. Haha

I also got these from IKEA. These containers are called Tillsluta. Not really sure if I like these. The lid doesn’t seem tight. I kind of have to push down the edges of the lid for it to close down, but it works for now. Again I have a little space left on the side to store some stuff.

At the top of my pantry is Asian noodles. I just stacked them on top of each other making sure that they don’t fall. At the bottom of my pantry are the 5 gallons bucket from Walmart. I store my rice, sweet rice, and flour in them. I wanted something to store all my ziploc bags, aluminum foil, and plastic wraps so I got this door organizer from Walmart as well. If you know me, I usually like to stock up. There’s so little room so I have to use whatever I can find to make it work.

I’m loving my pantry! It’s so easy to find what I need. Just wish it was bigger. Maybe when we buy a house! Hope you enjoy reading about my pantry organization and got inspire to organize yours as well!