Fawm Kauv

After my parents left this past weekend, I was filled with nostalgia for Hmong food. Hmong food takes a little from china, Thai, Lao and Vietnamese foods. The dishes have similiar ingredients, but each uses their own spices.

This morning, I woke up with a desire to make Fawm Kauv - stuffed rice crepes /steamed rice rolls. When I was younger, my mom would make this with a cake flour mix called Softasilk. The right of amount of water and flour was very important. I couldn't remember the right mixture so I visited the local asian store and picked up a package of Steamed Rice Rolls Flour by Sing King Corp.



Cooking method (very similiar approach to making crepes):

1. Mix 4 cups of water with the package of flour
   
2. Add one tablespoon of cooking oil into the mixture and wait 15 minutes
   
3. Lightly spray/greese a nonstick pan under medium fire
   
4. Fill pan with thin layer of flour mixture
   
5. Cover
   
6. Carefully, take it out of the pan after 5-7 seconds
   
7. Add filling* and fold and roll
   

keep repeating steps 2-7

*For simplicity, I filled it with garlic, ground pork and green onion. Make sure the pork isn't clumpy. Drain any excess oils. Salt + pepper to taste. You can dip it in soy sauce. I prefer spicy banana sauce.