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  #131  
Old 06-29-2011, 01:20 AM
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Thanks EmJaEm for sharing the tasty one recipes here at the forum and have the nice one sharing on the forum with all of us... Must try those one turn to turn and enjoy those one's... Keep sharing more one's with all of us at the forum....
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  #132  
Old 03-26-2012, 09:42 AM
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Default Xiu Mai (meatballs) for Viet Sandwich

I ate Xiu Mai sandwich walking to school every morning when I was young and in Pakse.

Yesterday, my little sister ask me to make it for her and give her instruction so I start writing it down. Little sister didn't have the advantage of cooking with mom to learn like I did. She never showed interest before because someone else cooks for her when she wants to eat. Now that she has a young family...

Here's the ingredients that I am sharing with my LS friends because you are like family hahaha!

Xiu Mai(meatball)
2-2.5 lbs pork shoulder grounded
1/2 white onion chopped
1/2 white yam (jicama) chopped
1/2 tsp black pepper
2 TBSP sugar
2 tsp salt
1 tsp topica flour
2 TBSP cooking wine

Mixing all ingredients, divide to two parts
For Chinese meatball: add green peas or carrot into balls.
Roll mixture into balls and place in small rice bowl for steaming.
Add a slice of Chinese sausage to the top middle of the ball for fragrant and aroma.

For Viet meatball: add tomato sauce
Roll mixture into small balls and place in large steam bowl.
tomato paste, chopped fresh tomato, chicken broth and topica flour to thicken then put over steam meatballs


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Last edited by EmJaEm; 03-26-2012 at 09:50 AM.
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  #133  
Old 03-26-2012, 09:55 AM
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Ohhh Thank you so much em!!! I forgot about that sandwich! I'll have to make that this week or something!
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  #134  
Old 03-26-2012, 10:25 AM
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Quote:
Originally Posted by 1kzlao View Post
Ohhh Thank you so much em!!! I forgot about that sandwich! I'll have to make that this week or something!
you are welcome.

This is jicama or white yam:


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Can be use in place of cucumber in spring rolls also.
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Old 06-16-2012, 05:17 PM
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keng nor mai, Bamboo shoot soup - Laos Food, by chef Pounger
http://youtu.be/BRGECpXNvss
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