Author Archives: Kelly Kaeding

Makes about 25 small bao. Vietnamese Banh Bao usually include a quail egg and Vietnamese sausage. My easy recipe has a simple meat and mushroom filling and is similar to some of the Chinese Bao Zi I’ve had, but my family enjoys saying “Banh Bao” so that’s what we call them. I make them small […]

Makes 30. For this recipe, you will need a steamer basket of some kind. A simple collapsible steamer basket will do. Alternatively, you can get a bamboo or stainless steamer at an Asian market. Mix in medium bowl: 12 ounces shrimp, raw, peeled and coarsely chopped 4 ounces ground pork 12 water chestnuts, minced 1 […]

This recipe can be prepared a day or two in advance. If there is any left over, use it in a stir fry or on noodles. Mix in small sauce pan: ¼ cup soy sauce ¼ cup rice vinegar 2 ½ t sugar or honey ¼ cup water Bring to boil over medium heat, stirring […]

Mix in a bowl and set aside: 2 T hoisin sauce 1 T rice vinegar 1 t sesame oil 1 T soy sauce 2 T water Heat: 1 T vegetable oil in small saucepan over medium heat. Sauté until fragrant but not browned, about 30 seconds: 2 T fresh ginger, minced (about a 2 inch […]

Makes 50. This is a Thailand meets Vietnam recipe. Soak: 2 ounces dried wood ear fungus in hot water for 20 minutes 2 ounces glass noodles Sauté: 1 small onion until translucent. Add one at a time: 2 cloves garlic, minced 4 ounces ground pork 1 cup julienne carrots 1 cup very finely chopped cabbage […]

To make the marinate, mix in a medium bowl: 3 T soy sauce 3 T tomato paste or sauce 1 T peanut oil 2 cloves garlic, minced 1 pinch ground black pepper 1 t ground cumin ½ t ground coriander seed Cut 6 chicken breasts into long and skinny ½ inch thick slices (about 1 […]