Recipes by their Ingredients


  • Glutinous Rice Dumplings

    Glutinous Rice Dumplings
    Glutinous Rice Dumplings (Hom Sui Gok)
    (Makes 20)

    3 dried black mushrooms
    3 dried shitake mushrooms
    2 1/2 ounces ground pork
    1 1/2 ounces raw medium shrimp
    1/4 cup chopped green onion
    1 tablespoons sesame oil
    1 tablespoon soy sauce
    1 tablespoon oyster sauce
    1 teaspoon Chinese rice wine
    1/2 teaspoon sugar
    1/4 teaspoon salt
    1/8 teaspoon freshly-ground white pepper

    3/4 pound glutinous rice flour
    1/2 cup sugar
    2 teaspoons baking powder
    1 cup water
    3 tablespoons gin

    Vegetable oil for deep-frying

    NOTES: This is a Dim Sum Central recipe.I lowered the sesame oil from 2 tblsp to 1 and I substituted half the back fungus for shitake mushrooms.

    Soften the dried mushrooms by soaking in hot water for 20 to 30 minutes. Squeeze out any excess water, remove the stems and finely chop.

    Remove the shrimp shells, de-vein and mince.

    In a medium bowl, combine the mushrooms, pork, shrimp, green onion, sesame oil, soy sauce, oyster-flavored sauce, wine, sugar, salt and white pepper. Mix well.

    In a large mixing bowl, combine the glutinous rice flour, sugar and baking powder. Make a well in the center. Pour the water and gin into well, stirring with chopsticks or a fork until the dough forms a ball. Place dough onto a floured work surface and knead until smooth, about 3 to 5 minutes.

    Cut the dough in half and roll each half into a 10-inch cylinder. Cut each cylinder into ten 1-inch pieces. Roll each portion into a ball and cover with a damp towel.

    With your finger tips flatten one portion of the dough into a 2-inch circle. Place a heaping teaspoon of the filling onto the circle and gather the edges together and pinch to seal. Roll into an oval shape. Continue until all the dumplings are prepared.

    Fry dumplings in 2 inches of oil heated to 350 degrees about 3 minutes until they float to the top and turn golden brown. Remove with the strainer or slotted spoon and drain on paper towels. Serve hot.

  • Northern Thai Sausage (Sai Oua)

    Northern Thai Sausage
    Northern Thai Sausage (Sai Oua)
    (Serves 4)

    1 lb Fatty ground pork, 70/30
    5 Kaffir Lime leaves, finely chopped (Can substitute Key Lime zest from 12 limes)
    ½ cup Lemon Grass, finely chopped
    2 tblsp Galangal, finely chopped
    1 tblsp Ginger, finely chopped
    2 tblsp Red Curry paste
    1 tsp Turmeric powder
    2 tsp Sugar
    3 tblsp Soy Sauce
    4 Thai chilies, minced fine (Thai bird chiles)
    Sausage Casing, optional

    NOTES: Omit all but one Thai chili for people who don't like the heat, but remember this sausage is supposed to be hot!

    Combine the Lemon Grass, Ginger, Galangal and Lime leave together, you can use a mortar and pestal or make sure they are at least finely chopped.

    In a large mixing bowl, mix the pork, red curry paste, turmeric, soy sauce, Thai chilies and sugar together.

    Now mix in the galangal, ginger, lime zest/kaffir lime leaves and lemon grass.

    If your using the casing fill your sausages, I don't use it so now I am patting out patties and frying them like any sausage!

    Eat with Thai Sweet Chili Dipping Sauce (Mae Pranom).

  • Stuffed Mushrooms

    Stuffed Mushrooms
    28 Fresh Button Mushrooms (Not bigger then a .25)
    1/3 lb. Ground Pork
    6 leaves fresh sage (about 2½ tsp)
    2 tblsp fresh or dried parsley
    2 green onions, minced fine
    4 cloves garlic (minced)
    1 tsp Tony Chacheres Creole Seasoning
    fresh ground pepper
    1 tsp salt
    1 red jalapeno (stemmed and seeded)
    6 oz. Havarti w/Dill Cheese (tiny diced)
    splash of liquor (I used some Madeira)
    1 egg
    ¼ - 1/3 cup bread crumbs
    1 tblsp butter
    1 tblsp olive oil

    NOTES: This is a great experimental ground for just about anything mixed together into your mushroom! Try omitting the sausage and sauteing some celery, root vegetables and spinach!


    Snap/Pull the stems out of the mushroom heads and set aside.
    Cut a small piece off the end of each mushroom stem (the side that was already cut, not the side that was inside the mushroom), and discard this dry piece. Set the rest of the stems aside.
    [A small trick I use to stabilize each mushroom is to slice a flat side into the top of the mushroom head.
    I then add these small pieces to my good stem pile. Set aside the main mushroom cap to be stuffed.]

    Now chop, very finely the stems and top pieces. Set aside
    Assuming all the other ingredients are prepped... Brown the pork with some Tony Chacheres Cajun Spice, chopping up fine while cooking out the pink. Set this aside.

    Using the butter & olive oil, saute the the garlic for about 1 minute on med/low heat, then add the mushroom pieces and chopped jalapeno, sprinkle with 1 tsp Tony Chacheres Cajun Spice.
    Saute this mix for 2-3 minutes and then add the other spices (sage, parsley), saute for another 2 minutes, then add a splash of liquor. Mix well and toss in with the ground cooked pork.

    Mix into the pork mix the chopped/grated cheese, the egg and the bread crumbs and salt and pepper.

    Pre-heat the oven to 350 degrees.

    Over Stuff the mushrooms about 3/4 inch above the top and place on a sheet pan that has been sprayed or greased.
    Place in center of the oven and heat for 20 minutes.

    Yum! Best enjoyed within ten minutes of exiting the oven!