Is Human Life Long or Short? A Life Lesson Worth Pondering

 Hello everyone, today I want to share with you a life lesson that I have learned from my own experiences and those around me. That is the question "is life long or short?" and how to live a happy and meaningful life.

Each person's happiness is very difficult to define. Inserted for encounters It is very colorful. The human mind is even more unpredictable, and we all have desires. Therefore, Buddhist teachings always guide and encourage people to practice when "knowing enough" will make our lives easier.

I know if you are not a Buddhist, you will not completely agree with this teaching. But I think "knowing enough" is one of the secrets to living happily and peacefully. We will not be haunted by greed, anger, or delusion when we know enough. We will know how to appreciate what we have, cherish those around us, and create joy for ourselves, and spread it to others.

We always worry about the question "is life long or short". In my opinion, short or long is our choice. Each person has 24 hours a day to work and rest. During this time, if we know how to use it, we can do many useful things for ourselves and everyone around us. So, the idea of the length and shortness of a human life is all ours to control.

 Sometimes there are encounters, and it's not until we're separated forever that we realize it's the last encounter. There are loves that have not yet been expressed and mistakes that have not yet been forgiven. In just one unexpected moment of fate, the chance to meet someone again is unattainable.

I am a devout Buddhist, so I believe in cause and effect. However, people who believe in other religions do not believe in the law of cause and effect. The law of cause and effect is just to show that if we "sow a cause, we will reap the result" just to remind us to live a good and good life.

I don't want to argue about the existence or not of the law of cause and effect, but I think that if we live a moral, responsible, compassionate life, then we will not have to regret anything, whatsoever. We will not have to worry about the consequences of wrong actions but will enjoy the good results of good actions.

Just "knowing enough" will make life easier. If you don't "know enough", you will find yourself always lacking. "Knowing enough" is a close concept in Buddhist teachings. It means knowing how to be satisfied with what you currently have. For each individual, "knowing enough" can mean knowing how to be satisfied with certain personal needs and being satisfied with what one has. However, "knowing enough" and "not having the will to advance" are not two completely separate concepts. People who know enough often do not want to work hard after other worries. They love their current life and don't want to lose themselves. They are not bound by desires beyond their ability and do not feel deprived. "Knowing enough" helps us preserve what we have and find the most suitable and perfect solution. Your soul will be at ease and your new life will be full of blessings! Spend it to "upgrade" a life lesson for yourself! It will be much better.

Thank you for reading my article. I hope that it will give you a new perspective on life and help you live a happy and meaningful life. If you find the article interesting and useful, please share it with your friends and relatives. Have a nice day!!

King Oyster Mushroom Scallops with Asian-Inspired Sauce

Scallops are one of my favorite things to make when I was still a meat eater. However, when I became a vegan, I missed the texture and flavor of scallops. I found the king oyster mushroom has a texture like a scallop. Most of the recipes for scallops use butter, garlic, and lemon. This is the classic combination of making scallops. I will use this combination for the king oyster mushroom. I will add some of my Asian flares to this recipe to make the sauce more Asian-style. Anyway, the king oyster is a type of mushroom and will not have the same flavor as scallops, but, if you are vegan like me, you will enjoy this recipe. King oyster mushrooms make a delightful vegan alternative to scallops. Their texture is remarkably similar, and when paired with a blend of Asian flavors, you'll find this dish to be a true culinary delight.

Ingredients:

3 king oyster mushrooms

2 tablespoons of vegan butter or olive oil

2 cloves of garlic, minced.

Seasoning ingredients:

1/2 teaspoon of salt

1/4 teaspoon of sugar

1/8 teaspoon of black pepper

Asian-Inspired Sauce ingredients:

1 tsp lemon juice and zest

1 tablespoon of light soy sauce (ensure its vegan)

1 teaspoon of mushroom seasoning

2 tablespoons of water

Garnish:

Chopped chives

Directions:

Begin by preparing the king oyster mushrooms. Trim the bottom and the top, leaving the central stem. Slice the mushrooms into sections, about 3 or 4 pieces per mushroom, depending on their size. Use a knife to gently score both sides of each mushroom. Sprinkle them evenly with the salt, sugar, and black pepper, then set them aside for 20 minutes to marinate.

Heat a nonstick sauté pan over medium-high heat and add the vegan butter and olive oil. Once the oil is hot, carefully place the marinated king oyster mushrooms in the pan. Sear both sides until they turn a beautiful golden-brown color.

While the mushrooms are cooking, prepare the Asian-inspired sauce. Combine the lemon juice, lemon zest, light soy sauce, mushroom seasoning, and water in a small bowl. Mix well to create a flavorful sauce.

Once the mushrooms are perfectly seared, pour the sauce in the pan. Let the mushrooms absorb the flavors of the sauce. Adjust the seasoning to your taste preferences.

Turn off the heat and add the chopped chives as a garnish. These fresh herbs will add color and flavor to your dish.

Serve your King Oyster Mushroom Scallops over a bed of simple stir-fried noodles with garlic sauce or a plain bowl of fragrant Jasmine rice. Enjoy your delicious and cruelty-free alternative to traditional scallops!

Japanese Sweet Soy Chicken and Eggplant Delight

This versatile recipe from Japan offers a delightful combination of flavors that can cater to various dietary preferences, making it a fantastic choice for anyone who loves Japanese cuisine. It resembles the sweetness of Chinese sweet and sour sauce but boasts a lighter, unique taste. Whether you're a fan of Japanese cuisine or simply looking to enjoy a delicious and adaptable meal, this Sweet Soy Chicken and Eggplant Delight will satisfy your taste buds.

Ingredients:

• 1 eggplant
• 1 green bell pepper
• 4 oz chicken thigh (or substitute with tofu for a vegan option)

Marinade:

• 1 tsp soy sauce
• 1 tsp's sake
• 1/2 tsp minced ginger
• 1/2 tsp minced garlic

Sauce:

• 1 tbsp's sake
• 2 tbsp soy sauce
• 1 tbsp sugar
• 1 tbsp mirin
• 1/4 cup water
• 1 tsp mushroom seasoning

Others:

• 1/4 cup cornstarch
• 1/4 cup cooking oil

Directions:

1. 1-Cut the chicken (or tofu) into 1-inch cubes and marinate them with soy sauce, sake, minced ginger, and minced garlic. Allow them to sit for 1 hour. After marinating, coat the chicken (or tofu) with cornstarch.

2. 2-Dice the eggplant into 1-inch cubes and also cut the green bell pepper into 1-inch pieces.

3. 3-In a pan, use a small amount of oil to pan-fry both the eggplant and bell pepper until they are tender. Set them aside.

4. 4-In the same pan, add more oil and pan-fry the marinated chicken (or tofu) until it turns a lovely golden-brown color.

5. 5-Once the chicken (or tofu) is cooked, return the cooked eggplant and bell pepper to the pan.

6. 6-In a separate bowl, mix together sake, soy sauce, sugar, and mirin to create the delicious sauce. You can adjust the seasoning for your family to taste.

7. 7-Pour the sauce into the pan with the chicken (or tofu), eggplant, and bell pepper. Allow it to simmer for a few more minutes or until the sauce thickens to your desired consistency.

8. Serve this delectable dish with steamed rice and savor the flavors of Japan in every bite.

Whether you're a fan of Japanese cuisine or simply looking to enjoy a delicious and adaptable meal, this Sweet Soy Chicken and Eggplant Delight is sure to satisfy your taste buds.

Vegetarian vermicelli- Bún riêu chay

When it comes to this noodle dish, everyone thinks they must have soy milk to make it. As long as we have a pot of ready-made vegetable broth, and a few indispensable ingredients such as tomatoes and tofu, we can make this noodle soup. Currently, the instant pot is inert, so it is very popular in the kitchen. This noodle dish can also be made with an instant pot from the time the broth is cooked until it's done. I call the ingredients for this vermicelli soup is depending on your taste. Mushrooms are an indispensable ingredient to have a great vegetarian noodle soup.

Ingredients:

2-16 oz firm tofu

1 sheet nori

1 egg

6 cups of vegetable broth

7 oz combinations of mushrooms

I use oyster mushrooms and shitake mushrooms.

1/2 cup pineapple

seasoning:

1 small tomato, chopped.

1 shallot chopped

2 chopped garlic

1 cube of fermented tofu

2 tbsp oil

1/4 tsp Korean powder chili

1 tsp salt

1 tsp sugar

Others:

1 tomato, cut into segments.

A plate of raw vegetables:

lettuce, beansprout, cilantro perilla, basil mints

Cooked rice noodle

Dictions:

to make "Crab Base"

Crush 16 ounces of tofu. Cut the nori sheet finely and mix it with 1 egg. Add 1 teaspoon of annatto oil for color. Place in a bowl and steam for 10 minutes

For the remaining 16oz tofu, cut the tofu cube into about 1-inch pieces and fry them until golden brown.

All mushrooms are finely chopped. Pour some oil into the pan and sauté the mushrooms. Season with salt, sugar, and mushroom seasoning powder to your taste.

Make colored for the broth.

Put a pan on the stove and add 2 tablespoons of oil. When the oil is hot, add the onion and garlic and sauté until fragrant, then add the tomatoes and Korean powder chili. Add a little sugar and salt to the tomatoes. Then put the fermented tofu in. Cook for about a minute until the tomatoes turn bright red.

Pour the prepared vegetable broth and color broth into the Instant Pot Add pineapple. Turn on soup broth mode. When the broth is boiled, add the cut tomato, and the sautéed mushrooms, fried tofu. Add tamarind juice, and season to taste. When the broth is boiled again it is finished, the vegetarian noodle soup is complete.

Follow the instructions to cook the rice noodles.

To serve

Put the vermicelli in a bowl, and then scoop out the sauce, fried tofu mushrooms, and a few tomatoes. Spoon the vermicelli into the sprinkles sprinkled with cilantro on the face for fragrance. Serve with a plate of raw vegetables.

Vegan Pad Thai

Pad Thai is a popular dish from Thailand that combines rice noodles, vegetables, tofu, and a tangy sauce. It is easy to make at home and can be customized to your taste. You can use any vegetables you like, such as carrots, bean sprouts, cabbage, or broccoli. You can also add some protein, such as chicken, shrimp, or eggs if you are not vegan. The sauce is made with soy sauce, sugar, tamarind juice or lemon juice, water, and chili powder for some spice. The dish is garnished with roasted peanuts, cilantro, basil, and lime wedges. This recipe is for one and here is how to make vegan Pad Thai in a few simple steps.

Ingredients:

6 oz. rice noodles (fresh or dried)

4 oz. firm tofu, diced into cubes.

1 egg

Sauce ingredients:

1 tbsp soy sauce

1 tbsp sugar

1 tbsp tamarind juice or lemon juice

1 tbsp water

1 tsp chili powder (optional)

Others:

1 ½ cups bean sprouts

1/4 cup shredded carrot

3 Chinese chives cut into 1-inch sections

1 shallot, minced

1 garlic clove minced

1 tbsp crushed roasted peanuts

Cilantro and basil for garnish

Lime wedges for serving

Directions:

If you are using dried noodles, soak them in warm water for 20 minutes until soft. Drain and set aside.

If you are using fresh noodles, rinse them under cold water and drain well.

In a small bowl, whisk together the sauce ingredients until well combined. Set aside.

Heat 2 tbsp of oil in a large skillet over medium-high heat. Add the shallot and garlic and cook for about 1 minute, stirring frequently, until fragrant.

Add the tofu and cook for another 3 minutes, turning occasionally, until golden and crisp on all sides.

Push the tofu to one side of the skillet and add the noodles to the other side. Add egg, then noodles over the egg. Pour the sauce over the noodles, wait for a few minutes and then toss to coat them evenly.

Add the carrot and cook for another minute, stirring everything together.

Turn off the heat and stir in the bean sprouts and chives.

Transfer the Pad Thai to a large platter or individual plates. Sprinkle with peanuts, cilantro, and basil. Serve with lime wedges on the side. Enjoy!

** You can adjust the taste of Pad Thai sauce to your liking. The ratio 1-1-1.  Water can be more, if needed.

Dimsum Shrimp Rice Roll

 If you love shrimp and dim sum, you will enjoy this easy recipe. They are similar to Vietnamese banh cuon, but with a simpler and thicker dough that can be made ahead of time. The filling is just shrimp, seasoned with salt and pepper, and wrapped in the dough. You can use a regular frying pan to cook them. Dim sum rolls are great for a quick and satisfying breakfast or as a snack any time of the day. Here's how to make them.

Ingredients:

For the dough

1/2 cup rice flour

1/4 cup tapioca starch

1/4 cup wheat starch

1 1/2 cups water

 For the filling:

16 shrimp, shelled

 Marinade ingredients:

1/2 tsp salt

1/4 tsp sugar

1/4 tsp white pepper

1 tbsp cooking wine

1/8 tsp baking soda

 Dipping sauce ingredients:

4 tbsp water

2 tbsp sugar

2 tbsp soy sauce

1 tsp dark soy sauce

1 tsp oyster sauce

1/2 tsp sesame oil

1 scallion, white part only

1 inch piece ginger

 Directions:

Combine the dough ingredients and mix well. Let sit for 1 hour or make ahead and refrigerate.

Toss the cleaned shrimp with 2 tablespoons water, 1/2 teaspoon sugar and 1/8 teaspoon baking soda. After the shrimp have been coated, cover and refrigerate for 2 hours.

After 2 hours, rinse the shrimp under a gentle stream of cold running water for 5 minutes to wash away the sugar and baking soda and pat thoroughly dry with a paper towel. This will greatly improve the texture of the shrimp!

Marinate the shrimp with 1/4 teaspoon sesame oil, a pinch of salt, 1/2 teaspoon cornstarch, and 1/4 teaspoon ground white pepper.

 To make the sauce:

In a saucepan, add all the sauce ingredients and bring to a boil. Simmer for a few minutes. Adjust the seasoning to your liking and set aside. Remove the ginger and scallion.

To make dim sum rice roll:

Set up a steamer and two nonstick round pans. 

Oil the pan well and place it in a steamer and heat the pan for a few minutes.

Pour 1/4 cup of batter into the pan and place 3 shrimp in the middle of the batter and close the lid. Let steam for 3 minutes. The batter will turn slightly translucent and bubbly on certain spots. If it doesn’t look right to you, steam a bit longer. Remove from the steamer and let it cool off before attempting to roll up. 

Continue this process until all the batter is gone.

 

 

 

 

 

Korean side Dishes

 If you love Korean food, you probably know that it is not complete without some delicious side dishes, or banchan, to accompany the main dish. Banchan can be anything from kimchi, fish, or sweet radishes, and they add more flavor and variety to the meal. Koreans usually serve all the dishes at once, rather than in courses, so you can enjoy different combinations of tastes and textures. The Korean cuisine is becoming more and more popular around the world, and it has a lot to offer to food lovers. Today, I want to share with you three easy and tasty side dishes that you can make with daikon, a type of white radish that is widely used in Korean cooking. These side dishes are simple to prepare and can be eaten as salads or snacks.

Ingredients:

Side dish number one: Spicy daikon salad

- 1 daikon

- 2 green onions

- Seasoning:

- 1 tbsp each salt and sugar

- 2 garlic cloves, minced

- 1 tbsp fish sauce or light soy sauce

- 2 tsp Korean chili powder

- 1 tsp roasted sesame seeds

Side dish number two: Sweet and sour daikon pickles

- 1 daikon

- 2 cups water

- 1 cup sugar

- 1 cup vinegar

Side dish number three: Turmeric daikon pickles

- 1 daikon

- 1 cup vinegar

- 1 cup sugar

- 1 cup water

- Seasoning:

- 2 tsp salt

- 2 tsp turmeric

- 2 dried bay leaves

- 1 tsp peppercorns, whole black pepper, or cloves

Directions:

To make all three dishes, you need to cook the liquid first and let it cool off completely.

For dish number one:

- Peel the daikon and cut it into thin matchsticks.

- Chop the green onions.

- In a small bowl, whisk together the salt, sugar, garlic, fish sauce or soy sauce, and chili powder.

- In a large bowl, toss the daikon and green onions with the seasoning.

- Sprinkle the sesame seeds on top.

- Transfer to a glass or plastic container with a lid and refrigerate for at least an hour before serving.

For dish number two:

- Peel and cut the daikon into 1-inch cubes.

- In a small pot, bring the water, sugar, and vinegar to a boil and stir until the sugar dissolves.

- Let the liquid cool off completely.

- Put the daikon cubes in a glass or plastic container with a lid and pour the liquid over them.

- Cover the lid and refrigerate for at least a day before serving.

For dish number three:

- Peel and slice the daikon into thin rounds.

- In a small pot, bring the vinegar, sugar, water, salt, turmeric, bay leaves, and peppercorns to a boil and simmer for 5 minutes.

- Strain the liquid to get rid of the solids.

- Let the liquid cool off completely.

- Put the daikon slices in a glass or plastic container with a lid and pour the liquid over them.

- Cover the lid and refrigerate for at least a day before serving.

These three side dishes are very refreshing and crunchy, and they go well with any Korean dish. You can also enjoy them on their own as a snack or a salad. They can last for up to a week or month in the fridge, so you can make them ahead of time and have them ready whenever you crave some Korean food. I hope you try them and let me know what you think. Thank you for visiting my blog.

Radish and Carrot Pickles

Radish and carrot pickles are a tasty and crunchy addition to sandwiches, salads, and rice or noodle dishes. They are also a great way to preserve these root vegetables for a long time. In this blog post, I will show you how to make this simple and tangy pickle that showcases the vibrant flavors of the Vietnamese cuisine. Pickles are a common accompaniment to meat and fish dishes in Vietnam, as they help balance the richness and add some freshness to the palate. You will love how easy and satisfying this recipe is.

Ingredients:

1 white radish

2 carrots

1 tbsp salt

Pickling liquid:

2 1/2 cups vinegar

1 cup sugar 

1 tbsp salt

Instructions:

Peel and cut the carrots and radish into thin matchsticks. Sprinkle with salt and toss well. Let them sit for about 30 minutes to draw out some moisture.

Meanwhile, prepare the pickling liquid by combining the sugar, salt, and vinegar in a small saucepan. Bring to a boil over medium-high heat and stir until the sugar dissolves. Turn off the heat and let it cool completely.

Rinse the salted carrots and radish under cold running water. Drain well and squeeze out any excess water.

Transfer the carrots and radish to a clean glass or plastic jar with a tight-fitting lid.

Pour the cooled pickling liquid over the vegetables, making sure they are fully submerged. Seal the jar and refrigerate for at least 24 hours before serving.

Enjoy your homemade radish and carrot pickles with your favorite dishes or as a snack on their own.

You can adjust the taste of the pickling liquid for your liking. You can also add water instead all vinegar.

Spirituality in Life

Spirituality is an interesting and important topic. Did you know that when you learn about spirituality, you will discover your inner self, and the values and goals you pursue? You will have a more peaceful life when you know how to connect with yourself and with the infinite energy of the universe. You will realize that happiness is always with us, as long as we know how to recognize and accept it. Happiness is not something luxurious or hard to find, but a state of mind that we can choose. For example, when a Category 4 hurricane has just passed through the city I live in, I may feel worried and anxious because of the damage and hardship it causes. But I also chose to thank God that the storm wasn't as damaging as it was reported and that I still have family, friends, and health to carry on with my life. I was also able to help others affected by the storm and felt human empathy and love. Those are the things that help me maintain optimism and happiness in life.

Here are four spiritual rules that I often meditate on and that are well worth your reference.

1. The first rule is: “Whoever you meet is the same person you need to meet. "

This means that no one comes into our lives by chance. Every person around us, with whom we interact, represents something, be it to teach us something or to help us improve our current situation.

 

2. The second rule is: “Whatever happens is what should happen.”

Nothing, absolutely nothing we experience should be different, even with the littlest things that matter the least. If I had done it differently…, it would have been different misses the point. What happened is what should have happened and must have happened to help us learn lessons to move forward. Any situation in life we face is perfect, even if it challenges our understanding and ego.

3. The third rule is: “In every moment, everything begins at the right time. "

Everything starts at the right time, not earlier or later. When we are ready for it, for something new in our lives, it will be there, ready to begin.

4. Rule #4: “What is past, let go.”

This rule is very simple. When something in our lives is over, it is done helping our evolution. That is why, to enrich our experience, it is better to let go and continue the journey.

We live in a challenging and transformative time, but it is also an opportunity for us to discover and grow our spirituality. Spirituality is an inexhaustible source of energy, helping us to overcome all difficulties and enjoy life to the fullest. The Buddha's children not only live for this life but also for the liberation and peace of the next lives. Live with a spirit of joy, gratitude, and compassion, so that your life becomes more meaningful and happier.

There is a great saying "Let your life be a piece of work, not a product".

Gourd Stew with Lemongrass and Garlic

Gourd stew with lemongrass and garlic is one of my favorite dishes from Vietnam. It's super nutritious and delicious, and it's perfect for vegetarians who want to enjoy some Asian flavors. You can make this dish in no time with just a few simple ingredients. Here's how:

Ingredients:

- 1/2 gourd (if it is a small one or 1/3 of the gourd if it is large)

- 1 tbsp of minced lemongrass

- 2 minced garlic cloves

Sauce ingredients:

- 1/2 tbsp vegetarian fish sauce

- 1/2 tbsp vegetarian oyster sauce

- 1/2 tbsp soy sauce

- 1/2 tbsp sugar

- 1/4 cup water

- 1/2 tsp pepper

- Cooking oil

Directions:

1. In a small bowl, whisk together the vegetarian fish sauce, vegetarian oyster sauce, soy sauce, sugar, water and pepper. This is your sauce for the gourd stew.

2. Wash the gourd and cut it into thin slices. You can leave the skin on or peel it off, depending on your preference.

3. Heat some oil in a skillet over medium-high heat. Add the garlic and lemongrass and sauté for a few minutes, until fragrant.

4. Add the gourd slices and the sauce and toss to coat. Bring the mixture to a boil, then lower the heat and simmer until the gourd is tender and the sauce has thickened (about 10 to 15 minutes). Stir occasionally and flip the gourd slices to ensure even cooking.

You can add basil at the end of cooking time.

5. Serve hot with rice or noodles. Enjoy!

Tip:

You can pan-fry the gourd before stewing.