VietnameseMelon And Mushroom Soup: A Healthy And Delicious Recipe

If you are looking for a way to detoxify your body and lose some weight after indulging in festive meals, you might want to try this melon and mushroom soup. It is a light and refreshing dish that is packed with vitamins, minerals, and antioxidants. Plus, it is very easy to make and requires only a few ingredients.

Ingredients:

- 1 Vietnamese melon (also known as fuzzy melon or hairy gourd)

- 200 grams of mixed mushrooms (such as shimeji, enoki, or oyster mushrooms)

- 1 shallot, finely chopped

- 1 garlic clove, minced

- 2 green onions, sliced

- Some cilantro, chopped

- 4 cups of water

- Cooking oil, salt, pepper, sugar, and seasoning powder (or fish sauce) to taste

Directions:

- Peel the melon and cut it into thick slices, about 2 inches thick.

- Trim the mushrooms and tear them into bite-sized pieces.

- Heat some oil in a large pot over medium-high heat. Add the shallot and garlic and sauté for about a minute, stirring frequently.

- Add the mushrooms and cook for another minute, stirring occasionally. If using the enoki, then add this mushroom at the last minutes of cooking.

- Pour the water into the pot and bring it to a boil. Season with salt, pepper, sugar, and seasoning powder (or fish sauce) according to your preference.

- Add the melon slices and simmer for about 5 minutes, or until they are tender but still crisp. Add the enoki at this time. Cook for another minute.

- Sprinkle some cilantro and green onions on top of the soup and serve hot with rice or noodles. Enjoy!

Eggplant Salad

Eggplant salad is a delicious and healthy dish that can be enjoyed by vegetarians and non-vegetarians alike. Eggplant is rich in fiber, antioxidants, and vitamins, and has a soft and creamy texture when cooked. In this blog post, I will show you how to make a simple and tasty eggplant salad with a tangy soy sauce dressing and crispy fried mushrooms.

Ingredients:

- 2 eggplants

 Sauce ingredients for salad:

  - 1/4 cup soy sauce mixed with salad (recipe below)

  - 1 tsp minced garlic

  - 1 hot minced chili

  - 2 tbsp olive oil

  - 1 tsp sesame oil

  - 1 tbsp lime juice

- Accompanying ingredients:

  - 1 tbsp roasted white sesame seeds

  - 1 cup of cilantro and Vietnamese rau ram

- Other ingredients:

  - 4 oz. fried enoki mushrooms

Directions:

- Cut the eggplants into 2-inch pieces and steam them. If you have an instant pot, use the steam function for about 2 minutes. If you use a regular steamer, it will take about 10 minutes.

- After steaming, peel the eggplants or leave the skin on depending on your preference. Shred them thinly to help them absorb the sauce better.

- Put everything in a large bowl. Add cilantro, Rau, ram and sauce and toss well.

- To serve, transfer the eggplant salad to a platter, sprinkle sesame seeds and fried enoki mushrooms on top, and enjoy!

 

How to make soy sauce mixed with salad:

- 1 cup soy sauce

- 1 cup sugar

- 1 cup vinegar

- 1 cup of water

Bring everything to a boil and let cool. This sauce can be stored in the refrigerator and used for various vegetarian dishes. Adjust or reduce the amount of sugar and vinegar according to your taste.

How to make fried enoki mushrooms:

- Cut off the root end of the mushrooms and separate them into individual strands.

- Deep-fry them in hot oil until golden and crisp.

Eggplant salad is a delicious and healthy dish that can be enjoyed by vegetarians and non-vegetarians alike. Eggplant is rich in fiber, antioxidants, and vitamins, and has a soft and creamy texture when cooked. In this blog post, I will show you how to make a simple and tasty eggplant salad with a tangy soy sauce dressing and crispy fried mushrooms.

Ingredients:

- 2 eggplants

 Sauce ingredients for salad:

  - 1/4 cup soy sauce mixed with salad (recipe below)

  - 1 tsp minced garlic

  - 1 hot minced chili

  - 2 tbsp olive oil

  - 1 tsp sesame oil

  - 1 tbsp lime juice

- Accompanying ingredients:

  - 1 tbsp roasted white sesame seeds

  - 1 cup of cilantro and Vietnamese rau ram

- Other ingredients:

  - 4 oz. fried enoki mushrooms

Directions:

- Cut the eggplants into 2-inch pieces and steam them. If you have an instant pot, use the steam function for about 2 minutes. If you use a regular steamer, it will take about 10 minutes.

- After steaming, peel the eggplants or leave the skin on depending on your preference. Shred them thinly to help them absorb the sauce better.

- Put everything in a large bowl. Add cilantro, Rau, ram and sauce and toss well.

- To serve, transfer the eggplant salad to a platter, sprinkle sesame seeds and fried enoki mushrooms on top, and enjoy!

 

How to make soy sauce mixed with salad:

- 1 cup soy sauce

- 1 cup sugar

- 1 cup vinegar

- 1 cup of water

Bring everything to a boil and let cool. This sauce can be stored in the refrigerator and used for various vegetarian dishes. Adjust or reduce the amount of sugar and vinegar according to your taste.

How to make fried enoki mushrooms:

- Cut off the root end of the mushrooms and separate them into individual strands.

- Deep-fry them in hot oil until golden and crisp.

Steamed Taro Cake Dim Sum

If you love dim sum, you might be familiar with the steamed taro cake, a savory and satisfying dish that is often served with a sweet soy sauce. Taro is a starchy root vegetable that has a nutty and earthy flavor, and it pairs well with the salty and smoky Chinese sausage and dried shrimp. In this blog post, I will show you how to make your own steamed taro cake at home, using simple ingredients and a few steps. You can enjoy it as a snack or a light meal, or even freeze it for later use. It's also a great way to add some fiber and protein to your diet, especially if you fry it with some eggs. I hope you enjoy this recipe and let me know how it turns out for you. If you have any questions or comments, feel free to leave them below. Happy cooking!

Ingredients:

- 2 cups of diced taro

- 1 cup of water

- 1/4 cup of dried shrimp, soaked and chopped

- 1 Chinese sausage, diced

Ingredients for rice flour mixture:

- 1/2 cup of rice flour

- 1/2 cup of tapioca starch

- 1 1/4 cups of water

Other spices:

1 tbsp oil

- 1 garlic clove, minced

- 1 shallot, minced

- Salt, sugar, chicken seasoning, and pepper to taste

- 1/4 cup of chopped cilantro

Directions:

1. In a large bowl, toss the taro with some salt, chicken seasoning, and pepper. Set aside.

2. In a small bowl, whisk together the rice flour, tapioca starch, and water until smooth. Set aside.

3. In a non-stick skillet over medium-high heat, heat some oil and sauté the garlic and shallot for about 2 minutes, until fragrant.

4. Add the dried shrimp and sausage and stir-fry for about 3 more minutes, until browned.

5. Add the taro and water and bring to a boil. Reduce the heat and simmer, covered, for about 5 minutes, until the taro is soft.

6. Stir in the flour mixture and cook, stirring constantly, until thickened.

7. Transfer the mixture to an 8” x 5” baking dish that has been greased with some oil. Smooth the surface with a spatula.

8. Steam the taro cake over boiling water for about 30 minutes, until set.

9. Sprinkle some cilantro on top and cut into slices. Serve hot with some sweet soy sauce.

 

Vegetarian Porridge With Lemongrass

The Vegetarian cuisine is very diverse, but compared to other ways to prepare vegetarian food, the way to cook porridge is much simpler, but that does not mean that porridge dishes are less attractive. On the contrary, there are many delicious porridge dishes made from familiar ingredients available in the kitchen, such as carrots, mushrooms, radishes, etc.. Today, I will introduce a unique vegetarian porridge dish with a recipe. Simply use ingredients you already have in your kitchen. In addition, when you have old rice, porridge is also a dish to deal with day old rice in the refrigerator.  If you are looking for a simple yet satisfying vegetarian meal, you might want to try this porridge recipe. It is made with vegetable broth, rice, mushrooms, carrots, peas, and lemongrass. Lemongrass adds a refreshing and aromatic flavor to the porridge, making it more appetizing and delicious. This porridge is also a great way to use up leftover rice and vegetables in your fridge. You can cook it in an instant pot, which saves time and energy. Here are the steps to make this vegetarian porridge with mushrooms and lemongrass. I will use vegetable broth as a base for vegetarian porridge and fresh lemongrass. As for the other ingredients, you can add them to the porridge pot depending on your family's taste. Vegetarian porridge is an appetizer or a light dinner that is very good for your stomach.

Ingredients:

- 2 stalks of fresh lemongrass, washed, cut into pieces, and use the leaves

-1 small piece of ginger, shredded

- 4 cups of vegetable broth

- 1 cup of cooked rice (preferably day old)

- 1 carrot, peeled and diced

- 2 cups of mixed mushrooms, chopped

- 1/3 cup of green peas

-Small Japanese eggplant, cut into cubes

- Salt, pepper, sugar, and mushroom, seasoned to taste

- Chopped green onions and cilantro for garnish

 Directions:

- In a medium pot or instant pot, combine the vegetable broth, lemongrass pieces, lemongrass leaves, ginger, and rice. Bring to a boil, lower the heat and simmer for about 15 minutes, or use the pressure cook mode for 15 minutes if using an instant pot.

- After 15 minutes, release the pressure if using an instant pot, Discard the lemongrass and the leave and add the carrot, mushrooms, and peas to the porridge. Cook for another 10 minutes or until the vegetables are tender. Season with salt, pepper, sugar, and mushroom seasoning as desired.

- Serve the porridge hot in bowls and sprinkle with green onions and cilantro. Enjoy your hearty and healthy vegetarian meal!

Vegetarian Pancakes – Banh xeo chay

 Vegetarian pancakes are a delicious and healthy way to enjoy a traditional Vietnamese dish. Banh xeo is a crispy rice flour crepe that is usually filled with meat, shrimp, and bean sprouts. However, you can easily make a vegetarian version with mushrooms, tofu, Jicama, and carrots. You will also need some fresh herbs and lettuce to wrap the pancakes and dip them in a tangy sauce. In this blog post, I will show you how to make the batter with soaked rice and soda water or beer, which gives the pancakes a light and airy texture. I will also share some tips on how to fry the pancakes until they are golden and crunchy. The technique of frying cakes to crispy requires patience over very low heat, and each cake takes at least 10 to 15 minutes. So when you make it for a family with a large number of people, you have to increase this recipe and use multiple pans to fry the cakes. This recipe is perfect for a family meal or a party, as you can make a large batch of pancakes and let everyone assemble their own wraps.

Ingredients:

- 1 cup of rice, soaked overnight

-1 ½ cups club soda or beer

- 1/4 cup cornstarch

- 2 finely chopped green onions

- 1/2 teaspoon turmeric powder

- 1/8 teaspoon salt

- 1/4 cup skinless Mung beans, soaked overnight

- Vegetable oil for frying

- Pancake filling ingredients:

- 2 cups thinly sliced mushrooms of your choice

- 2 cups Jicama roots and shredded carrots

- Salt, pepper, soy sauce, and sugar to taste

- A plate of raw vegetables and herbs, served as a side dish

- Vegetarian dipping sauce ingredients:

- 1 tbsp vegetarian fish sauce

- 1 tbsp sugar

- 1 tbsp lime juice

- 3 tbsp water

- Minced garlic, hot chili, minced

 

Directions:

1. Preparing the ingredients: Wash and drain the raw vegetables and herbs.  Wash the mung beans. Cook the beans in boiling water until soft. Rinse the rice, soaked in water overnight. Drain the rice and blend with 1 cup of water or club soda until smooth. Transfer the batter to a large bowl and whisk in the cornstarch, turmeric, salt, and green onions. The batter should be thin but not to runny.

2. Preparing the filling: Heat some oil in a skillet over medium-high heat. Add the mushrooms and stir-fry for about 10 minutes, or until browned and tender. Season with salt, pepper, soy sauce, and sugar to taste. Transfer to a plate and keep warm. In the same skillet, add more oil if needed and stir-fry the jicama and carrots for about 10 minutes, or until soft and slightly caramelized. Season with salt, pepper, soy sauce, and sugar to taste. Transfer to another plate and keep warm.

3. Frying the pancakes: Heat some oil in a non-stick pan over low heat. Ladle about 1/2 to 3/4 cup of batter into the pan and swirl to coat the bottom evenly. Sprinkle some cooked beans, mushrooms, and jicama and carrot on top of the batter. Cover the pan with a lid and cook for about 10 minutes, or until the edges are crisp and browned. Fold the pancake over and cook for another 5 minutes, or until golden on both sides. Transfer to a plate and repeat with the remaining batter.

4. Make the dipping sauce: In a small bowl, whisk together the vegetarian fish sauce, sugar, lime juice, water, garlic, and chili. Adjust the seasoning to your liking.

5. Serving: All Pancakes should be placed on a large platter. Serve with vegetables, herbs, and dipping sauce. To eat, take a piece of pancake and place it on a lettuce leaf and herbs of your choice. Fold the lettuce over the pancake and dip it in the sauce. Enjoy!

Bang Bang Salmon

Bang bang salmon is a delicious and easy way to enjoy this healthy fish. It is inspired by the classic Chinese dish of bang bang chicken, which is shredded chicken with a spicy and nutty sauce. In this version, I use salmon fillets and bake them in the oven with two different sauces. One is a sweet and tangy sauce made with stir-fry sauce, Thai sweet chili sauce, Sriracha, and honey. The other is a savory and nutty sauce made with sesame paste, soy sauce, black vinegar, honey, chili oil, garlic, and ginger. Both sauces are very simple to make and can be stored in the fridge for up to a week. You can use them for other dishes as well, such as noodles, salads.

Ingredients:

For the first sauce:

- 1/2 cup stir-fry sauce

- 1/4 cup Thai sweet chili sauce (you can find it in most supermarkets or Asian grocery stores)

- 2 tsp Sriracha hot sauce

- 2 tsp honey

For the second sauce:

- 1 Tbsp sesame paste (you can use peanut butter if you can't find it)

- 1/2 cup soy sauce

- 1/4 cup black vinegar (you can substitute with balsamic vinegar and white vinegar)

- 1 tbsp  honey

- 1 tsp chili oil (you can buy it or make your own with this recipe)

- 2 cloves of garlic, minced

- 1 tsp ginger, minced

For the salmon:

- 6 oz. Salmon fillet

- 1/4 cup of either sauce

- 1 tsp olive oil or peanut oil

- Some chopped green onion and cilantro for garnish

Directions:

To make the sauces, all you need to do is whisk the ingredients together in a small bowl or a glass jar with a lid. You can adjust the spiciness and sweetness to your liking by adding more or less Sriracha, honey or chili oil. You can also add some water if you want a thinner consistency.

To make the salmon, preheat your oven to 375°F and line a baking dish with parchment paper. Place the salmon fillet on the paper and brush it with some oil. Then spoon over your preferred sauce and spread it evenly. Bake for 15 minutes or until the salmon is cooked through and flakes easily with a fork. Sprinkle some green onion and cilantro on top and serve with rice, noodles or salad. Enjoy your bang bang salmon!

 Tip  For vegans use firm tofu instead of salmon. Pan-fry or grill the tofu.

 

Change the Habit

Habits are repetitive actions that we perform automatically, without thought or awareness. Habits can be good or bad, depending on the consequences they bring to our health, happiness, and success. Changing habits is a difficult process, requiring effort and perseverance. To change habits, we need to clearly understand the causes, benefits, and costs of change.

Some examples of changing habits are the following:

-Exercising: Exercise is a good habit because it helps improve health, increase energy, and reduce stress. However, to exercise regularly, we have to sacrifice some time and money for this. We also have to overcome laziness, fatigue, and boredom when exercising. To make exercise a habit, we need to define goals, make plans, find companions, and create positive stimuli.

- Waking up early: Waking up early is a good habit because it gives us more time to work, study, and entertain. However, to wake up early, we have to go to bed early and skip engaging activities at night. We also have to endure the feeling of drowsiness, coldness, and darkness when we wake up. To make waking up early a habit, we need to set an alarm, avoid blue light, drink water, and do our favorite things in the morning.

- Quitting alcohol: Quitting alcohol is a good habit because it helps protect our liver, heart, and brain. However, to quit drinking, we have to face temptation, pressure, and loneliness when not drinking. We also suffer withdrawal symptoms, such as headaches, anxiety, and thirst. To make alcohol a habit, we need to recognize the harmful effects of alcohol, seek help, change our environment, and find alternative activities.

- Meditating: Meditation is a good habit because it helps us reduce stress, increase consciousness, and improve mood. However, to meditate daily, we must set aside a separate and quiet time for this. We also have to overcome distractions, random thoughts, and boredom when meditating. To make meditation a habit, we need to choose a suitable meditation method, make a schedule, create space, and track progress.

- Losing weight: Losing weight is a good habit because it helps us have a healthy, beautiful, and confident body. However, to lose weight, we must control food intake, eliminate harmful foods and increase exercise. We also suffer from feelings of hunger, craving, and imbalance when losing weight. To make weight loss a habit, we need to identify the reason, measure the index, eat properly, and be patient.

Thus, to change habits, we need to answer the following three questions:

- Why do I want to change this habit?

- What benefits will my new habit bring me?

- What will I have to give up or accept when changing this habit?

Once we have the answers to these three questions, we will have motivation, goals, and strategies to change habits. We also need to remember that changing habits is a long-term process, not a sudden event. We need to be persistent and flexible to overcome difficulties and challenges during the change process.

Stir-Fried Eel Tofu

Stir-fried eel tofu is a delicious and nutritious dish that you can easily make at home. It is a vegan version of the traditional stir-fried eel dish, which is popular in many Asian cuisines. In this blog post, I will show you how to make this dish with simple ingredients and steps. You will be surprised by how realistic and tasty the eel tofu is. Let's get started!

Ingredients:

4 oz. tofu

2 pieces of nori seaweed

3 pieces of spring roll rice paper

Spices:

1/4 teaspoon garlic powder

1/8 teaspoon turmeric

1/4 teaspoon salt and pepper

Others:

oil for frying

1 green onion, cut into pieces

1/2 cup sliced white onions

Sauce ingredients:

1 tablespoon soy sauce

1/2 tbs sugar or honey

1/8 tsp 5 spice

1 tbs cooking wine

Sesame oil

1 garlic clove, minced

Directions:

Cut tofu into 3 pieces, 4 inches long and 1 inch thick.

Mix garlic powder, turmeric, salt, and pepper together and sprinkle over cut tofu.

Cut the seaweed to the same size as the tofu and roll it up to form an eel shape.

Wet the spring roll rice paper and wrap the tofu eel the same way you would wrap spring rolls.

Fry everything in a pan with hot oil until golden and crispy.

To make the sauce, heat 1 tablespoon of cooking oil in the same pan, add minced garlic and white onion, stir-fry until fragrant, then add all the sauce ingredients and stir well. Add the fried eel and cook until slightly thickened. Sprinkle green onions and turn off the heat.

Serve hot with rice or noodles. Enjoy!