Won Ton Char Siu Loh Mein

When Annie makes won tons, it’s no small matter. She makes enough to feed an army — and have leftovers to feed them another night!

Ground pork mixed with minced shrimp, garlic, ginger, onion, green onion, water chestnut. Seasoned with salt, pepper, soy sauce, chicken bouillon, and sesame oil. The package of won ton wraps contains about 90 skins.

Filled and folded.

Making use of the last of the char siu.

Aloha, Nate

Char Siu Loh Mein

Here in San Jose we have some restaurants and delis that make good char siu. But with char siu marinades available at the Asian groceries, you can now make it at home without too much fuss.

We marinated some “country-style” pork ribs in char siu marinade for 2 days, then grilled them until cooked through.

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Pad Woon Sen

This Thai dish features bean thread vermicelli noodles, shrimp, fresh shiitake mushrooms, wood ear fungus, minced pork, bean sprouts, and fried eggs. Garnished with a little chopped cilantro and fresh squeezed lime juice. Healthy and delicious!

Aloha, Nate

Bun Rieu

UPDATED Bun Rieu Recipe here

This is a Vietnamese soup noodle dish that features a shrimp, tomato, and tamarind flavored broth, pork meatballs with spiced minced crab meat and minced shrimp, tofu, rice noodles, and shiso leaves. Annie makes this about every 6 months, and the huge pot never lasts more than two days. It is intensely flavored, and savored to the last drop!

Aloha, Nate.

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About Us

My Photo Annie is mistress of the kitchen while Nate is the master of the grill and smoker. We cook the homestyle Asian and Hawaiian foods of our younger days while also exploring the wider worlds of Western foods.

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