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Vegetarian

    Hmong DishesRecipesSidesVegetarian

    Grandma’s Pickled Mustard Greens: Puj’s Zaub Qaub [Preserving Grandma’s Recipe]

    by Cindy Her June 1, 2022
    by Cindy Her June 1, 2022

    Nyob Zoo all! Today, I wanted to share with you all a classic Hmong side dish: Grandma’s style pickled mustard greens. We …

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    2 comments
  • Vegetarian

    Our Chili Pepper Plants: Garden with Her [Hov Txob 2021 Edition]

    by Cindy Her October 21, 2021
    by Cindy Her October 21, 2021

    Nyob Zoo All! Check out our chili pepper plants this year! They did an amazing job considering the weather was pretty crazy …

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  • RecipesSidesVegetarian

    Blistered Summer Peppers: Hov Txob Kib

    by Cindy Her September 22, 2021
    by Cindy Her September 22, 2021

    Nyob Zoo all! Here’s a super EASY & SIMPLE side dish for you all: Blistered summer peppers. In the Hmong Leeg dialect, …

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  • RecipesSnacks & AppetizersVegetarian

    Fresh Spring Rolls: Fried Tofu & Shrimp-Pork Version

    by Cindy Her July 22, 2020
    by Cindy Her July 22, 2020

    Happy Summer! Fresh Summer Rolls or better known as fresh spring rolls are here! I’ll be showing you all my take on …

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    2 comments
  • Hmong DishesRecipesVegetarian

    Fresh Firm Tofu: Using Lemon Juice [Kua Taum Paaj]

    by Cindy Her July 12, 2020
    by Cindy Her July 12, 2020

    Hello Tofu Lovers! Yes! Many of you requested me to show you all how to make fresh tofu. So I’ll be showing …

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Nyob Zoo! Hello!

Nyob Zoo! Hello!

It's Cindy Her!

Nyob Zoo! My Name is Cindy Her. I’m a full time Pastry Chef in the Pacific Northwest and creator, recipe developer, and video producer for C.HerCreations (C.HawjCreations), a digital platform dedicated to Hmong food and storytelling. I specifically focus on Hmong food I grew up eating but I also venture into other South East Asian food as well. As a second generation Hmong American woman, my goal is to teach you what Hmong people love to eat, what we cook, how we cook it, how it has evolved, and how we enjoy it. So welcome to my food blog! I want you to learn a little bit more about the Hmong food culture and I hope you all stay tuned on this culinary adventure with me.

What’s good

Popular Recipes

  • 1

    Naab Vaam

    January 7, 2019
  • 2

    Pandan Honeycomb Cake (Banh bo nuong)

    March 4, 2020
  • 3

    Hmong Sweet Pork (Nqaj Qaab Zib)

    April 11, 2018
  • 4

    Khaub Poob (Red Curry Chicken Noodle Soup)

    January 22, 2019
  • 5

    Fawm Kauv (steamed rolled rice cake with pork): Banh Cuon

    December 8, 2018
  • 6

    Stuffed Chicken Wings

    January 23, 2021

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Every Grain Of Rice Matters

https://www.youtube.com/watch?v=aaNr9DUMeYQ&t=7s

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| HMONG | CHEF | BAKER | TRAVELER |
|Food Lover & Creator💚Oregonian|🍃📽🍚🌎🍃
🍜@from.her3
Recipes: CHawjCreations.com
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Latest video recipe ⬇️

The noodle dish I always make when a fresh batch o The noodle dish I always make when a fresh batch of my mom’s chili oil crisp is made. It’s spicy good! 

This noodle dish doesn’t really have exact measurements. You simply add a little bit of this and a little bit of that to make it fit your taste buds. 

But here’s what I added: 

-Cooked dried knife cut noodles (you can find these noodles at your local Chinese grocery store) 
-As much chili oil crisp as you like (recipe is available on my website) 
-Chopped green onions & cilantro
-Crushed up roasted peanuts 

To season 
My go to: A splash or two of soy sauce to taste, a little sugar to balance out, and a splash of black vinegar for some acidity. 

Today, instead of my go to seasoning, I used @heydoh.co silky soy sauce to season it since it’s full of great flavor already. And it was delish! I forgot to add a splash of black vinegar but nonetheless, it was still spicy good! 

Comment “Recipe” and I’ll DM you the chili oil crisp recipe 😊 Happy cooking! 
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#noodle #knifecutnoodles #chilioilcrisp #easymeal
To all the egg tarts I had in Hong Kong and Macau. To all the egg tarts I had in Hong Kong and Macau. From different places with all sorts of different price range. All very unique in their own ways. Some with a very flaky and buttery crust. Some with a thick layer of rich eggy vanilla custard. Some stale ones and some with the ratio of crust to filling a little off. Because I’m more of a Portuguese egg tart fan, that’s what I mostly ate. If I had more time, I would have loved to try more traditional ones. There were a few more places I have bookmarked I just couldn’t get to them in time. Your stomach can only fill so much. I love egg tarts so until next time 🙂
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#eggtarts #hongkong #macau #portugueseeggtart
Hong Kong Vibes ✨ • • • #hongkong #hk #hongkongvib Hong Kong Vibes ✨
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#hongkong #hk #hongkongvibes #travel #vintage
Let’s go back to the Golden Age 🎞️ • • • #hongkong Let’s go back to the Golden Age 🎞️
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#hongkong #hongkongvibes #retro #travel
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C.HerCreations
  • Home
  • Recipes
  • Travel
    • Thailand
      • Making Fresh Soy Milk
      • Food in Thailand
      • Hmong Village in Thailand
      • Wat Rong Khun (White Temple)
    • London, UK
      • Meeting Gennaro Contaldo
  • Ingredients and Tools
    • Ingredients I like to use
    • Kitchen Tools
  • About
  • Contact