Easy Healthy Oatmeal Cake

If you're a fan of banana bread, muffins, or cake but are mindful of your waistline, this recipe is tailored for you.

Ingredients:

- 1 /14 cup regular oatmeal

- 3 ripened bananas

- 1 egg

- 2 small apples (your choice)

- 1/4 tsp salt

- 1 tsp cinnamon powder

- 1 tsp baking powder

- 1/3 cup orange juice

- 1/2 cup dried cranberries

Equipment:

- 9” x 5” baking loaf

- Parchment paper for lining

Directions:

Begin by lining your baking pan with parchment paper and lightly greasing it. Preheat your oven to 350 degrees Fahrenheit. Process the oatmeal in a blender until it reaches a fine powder consistency. Core and chop the apples, then add them to the blender, processing until liquefied.

In a large mixing bowl, mash the bananas until smooth. Stir in the oatmeal powder, egg, orange juice, baking powder, salt, apple sauce, dried cranberries, and cinnamon until well combined.

Transfer the batter into the prepared baking pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.

Mung Beans Coconut Sticky Rice --Xôi Vò

Mung bean coconut sticky rice is a delicious and versatile dish that you can enjoy during the festive season. It can be served as a savory side dish with Vietnamese sausages or as a sweet dessert with roasted peanuts. Unlike the traditional recipe that uses coconut milk, this version uses coconut oil and coconut powder for a lighter and more fragrant result.

Ingredients:

- 2 cups sweet rice

- 1 tsp turmeric powder

- 1 cup split skinless mung beans

- 2 oz coconut powder

- 1/4 cup coconut oil

- 2 tsp salt

- 2 tbsp sugar

Directions:

1. Rinse the sweet rice until the water runs clear. Transfer to a large bowl and add turmeric. Cover with water and soak overnight. The next day, drain the rice well for 2 hours or until there is no more water left.

2. Drain the mung beans well and steam them for 15 to 20 minutes or until soft. Let them cool slightly and then blend them in a blender or food processor until finely ground, but not pasty.

3. In a large bowl, combine the drained rice, half of the ground mung beans, half of the coconut oil, salt, and coconut powder. Mix well.

4. Grease a steamer with the remaining coconut oil and spread the rice mixture evenly on it. Cover with a kitchen towel and a lid to prevent water from dripping on the rice. Steam for 20 minutes, stirring in the sugar in the last 5 minutes.

5. Transfer the cooked rice to a large bowl and add the remaining mung beans. Mix well with your hands or a wooden spoon, making sure the rice is coated with more mung beans.

Enjoy your mung bean coconut sticky rice as a savory or sweet dish. You can also store it in an airtight container in the refrigerator for up to 3 days or in the freezer for up to a month.

 Omit the sugar if you want to serve with Vietnamese sausage.

Braised King Oyster Mushrooms

Braised King Oyster mushrooms are a simple dish for the family but are very easy to consume rice. King oyster mushrooms have a chewy and sweet taste, so they can be substituted for meats, such as chicken, and, depending on how they are prepared, these mushrooms can also taste like squid or scallops. Today, I want to introduce a chicken drumstick mushroom dish that, when finished, will taste like braised squid. These mushrooms have a chewy and sweet taste, making them a delightful addition to your meal. Here's a recipe for **Braised King Oyster Mushrooms** 

 Ingredients:

- 5 fresh chicken drumstick mushrooms

- 2 crushed stalks of lemongrass

- 1 piece of sliced ginger

Sauce ingredients:

- 2 tablespoons soy sauce

- 2 tablespoons sesame oil

- 1 tablespoon oyster sauce

- 1 tablespoon chili sauce

- 1 tablespoon sugar

- 1/2 cup mushroom broth

 Other spices:

- Green onions, ginger, garlic (minced)

- Black pepper

 Other requirements:

- Cooking oil

- Skewered bamboo sticks

Directions:

1. Mix the sauce ingredients well in a bowl.

2. Cut off the heads and tails off the mushrooms and separate them. You can save these mushrooms for another recipe. 

3. Slice the mushroom stems lengthwise to about 1/4 inch thick. Use a knife to cut diagonally across the mushroom body to resemble a squid.

4. In a pot of water, add ginger and lemongrass, and boil for about 5 minutes until fragrant. Add the mushrooms and boil for another 5 minutes. Remove them from the water and place them in an ice bath to maintain their chewiness.

5. Soak the mushrooms in ice-cold water for a few minutes, then remove them and let them dry.

6. Roll each mushroom onto a meat skewer so they resemble a squid.

7. Heat oil in a deep pan, stir-fry ginger, garlic, and green onions. Add each mushroom skewer and pour in the sauce mixture. Bring it to a boil, then reduce the heat and simmer until most of the liquid evaporates.

8. Adjust the saltiness and sweetness according to your family's taste during cooking.

Serve this delicious dish with hot rice!

Cabbage Fried Rice

Cabbage fried rice is a delicious and healthy meal that you can whip up in no time. Cabbage is rich in vitamins K, C and fiber, which are good for your immune system, bones, and digestion. You can use any leftover cooked rice for this recipe or cook some fresh rice if you prefer. This recipe is simple and easy to follow, and you will enjoy the crunchy and savory flavors of this dish.

Ingredients:

- 2 cups cooked rice

- 4 cups sliced cabbage

- 1 cup diced carrot, pea and corn mix

- 1/2 red onion, diced

- 2 garlic cloves, minced

Seasoning ingredients:

- 2 tbsp soy sauce

- 1/2 tsp salt

- 2 tsp sugar

- 1 tsp mushroom seasoning

- 1 tsp vinegar

Directions:

- In a small bowl, whisk together the seasoning ingredients and set aside.

- Blanch the carrot, pea and corn mix in boiling water for 1 minute, then drain and set aside.

- In a large wok or skillet, heat 2 tbsp of oil over high heat. Add the onion and garlic and cook, stirring, until fragrant, about 2 minutes.

- Add the cabbage and cook, stirring, until crisp-tender, about 3 minutes.

- Add the rice and the seasoning mixture and toss to combine. Adjust the seasoning to your taste with more salt or soy sauce, if needed.

- Enjoy your cabbage fried rice!

Chicken Lagu

Lagu is a versatile word that can mean different things depending on the context. In this case, it refers to a delicious dish that combines meat, potatoes, and carrots in a rich tomato sauce. It is similar to the French Chicken Chasseur, which is a classic dish made with game meat. My version of Chicken Lagu uses boneless chicken thighs for convenience and speed. It is an easy and healthy recipe that anyone can make and enjoy.

Ingredients:

- 2 lbs of chicken thighs

- 4 potatoes

- 2 carrots

- 1 white onion, peeled and cut into wedges

- 4 cloves of garlic, minced

- 2 shallots, peeled and minced

- 1 tbsp of oyster sauce

- 1 tbsp of soy sauce

- 1 tsp of salt

- 1 tbsp of sugar

- 1 tbsp of chicken powder

- 1 tsp of black pepper

- 1 tsp of paprika

- 2 fresh tomatoes, chopped

- 8 oz. of tomato sauce

- 1 cup of coconut water

- 1 tbsp of butter

Directions:

1. Wash and drain the chicken well. Cut it into large chunks.

2. Place the chicken in a container. Add half of the garlic, shallots, soy sauce, paprika, chicken powder, sugar and salt. Mix well and marinate for 1 hour.

3. Peel the potatoes and carrots and wash them. Cut them into bite-sized pieces.

4. In a wok, heat some oil and fry the potatoes and carrots until golden brown. Drain and set aside.

5. In a deep sauté pan, heat some oil and butter. Cook the remaining garlic and shallots until fragrant (about 1 minute. Add the chicken and cook until golden brown on all sides. Add the tomato sauce, fresh tomatoes, and coconut water. Bring to a boil and skim off any foam, if needed. Cook for 20 minutes.

6. Add the potatoes and carrots and cook for another 10 minutes or until tender. Add the onion wedges and simmer for 5 more minutes. Adjust the seasoning to your taste.

7. The chicken Lagu is ready to serve. You can enjoy it with rice or bread.

Small Japanese Cheese Cake

 Certainly! Japanese cheesecake is quite different from traditional Western cheesecake. Let's explore the key differences:

 

1. **Ingredients and Method of Making**:

   - A regular cheesecake typically uses cream cheese, sugar, eggs, and butter as its main ingredients. It's baked in a crust made of graham crackers or digestive biscuits.

   - Japanese cheesecakes, on the other hand, use a combination of cream cheese, milk, and cornstarch as their base. This results in a cake that's significantly lighter and fluffier.

   - Japanese cheesecakes are often steamed instead of baked, which helps them retain more moisture and achieve an even more delicate texture.

 

2. **Taste and Texture**:

   - Japanese cheesecakes are much lighter and fluffier than regular cheesecakes. They have a subtle citrus flavor.

   - A regular cheesecake is dense and heavy, while a Japanese cheesecake is light and airy. The flavors are quite distinct.

 

3. **Serving**:

   - Japanese cheesecakes are typically served unadorned, without any topping or sauce. This allows you to appreciate the delicate flavor and texture of the cake.

   - Regular cheesecakes are often served with fruit toppings or sauces.

 

4. **Storage**:

   - For the best Japanese cheesecake experience, it's recommended to eat it the same day it's made. Fresh out of the oven or steamer is ideal.

   - Regular cheesecakes can last up to a week when stored in the fridge at a cold temperature.

 

5. **Flavors**:

   - Japanese cheesecakes are typically flavored with citrus (such as lemon or yuzu), giving them a refreshing taste perfect for summer.

   - Regular cheesecakes offer more flavor variations, including chocolate, matcha, and classic cheese flavors.

 

In summary, while both are technically "cheesecakes," Japanese cheesecakes are lighter, less sweet, and have a unique texture compared to their Western counterparts   . Enjoy your culinary adventures! 🍰🇯🇵

 

Japanese cheesecake is very light, unlike traditional Western cheesecake. It contains cream cheese and eggs. It does not have a lot of sugar and is very fluffy. Some people call it cotton cheesecake. This is a small version of Japanese cheesecake. The rising of the cake comes from the way to beat an egg white until stiff and the folding technique makes the difference. The American oven does not give the surface of the cake the brown color as the cake should look when it finishes. To minimize this problem is to broil the cake for the first minutes at 400 degrees then lower the temperature to continue to bake the cake. I find this trick 6-inchvery helpful.  

Necessities:

6 inches round cake mode cover the bottom with parchment paper and around the edges.

 

▼Ingredients:

2 egg yolks

2 egg whites

4 oz. cream cheese

1/4 cup milk

1 tbsp butter or vegetable oil

1/4 cup cornstarch

1 tbsp all-purpose flour

1/3 cup to 1/2 cup sugar

1 tsp lemon juice

 

▼Instructions:

1.Warm up the cheese, milk, and half of the sugar in the double boiler.

2. When all melted, add egg yolks and stir to combine.

3. Stir in both flour and mix well. Add salt, lemon juice, and granulated sugar to the egg whites in three batches, and beat until the end of the eggbeater is stiff.

4. Add both egg yolk batters in three batches, then add it to the cake mold.

5. Add hot water to the baking tray under the cake mold and bake at 150°C / 302°F for about 55 minutes. Once out of the oven, tear off the surrounding parchment paper.

 

You can make Taiwanese Castilla cake with the above recipe without cream cheese..

Thai Green Mango Salad

In the Thai cuisine, my favorite is their mango salad. Usually, there are two types of mango salad that you often see in Thai restaurants: a salad using ripe mangoes and a salad using green mangoes. The green mango salad is no different from their papaya salad, because the salad dressing is very similar to the recipe. However, you can add other ingredients, such as boiled meat, ground meat, or shrimp. Today, I just want to introduce a simple recipe for green mango salad with some carrots. Vegetarians can replace fish sauce with soy sauce for an equally delicious version. Here's a simple recipe for **Green Mango Salad** that you can enjoy:

Ingredients:

- 1 green mango

- 1 small carrot

 

Sauce ingredients:

- 2 cloves of garlic, minced

- 2 dry chilis

- 1 tbsp fish sauce

- 1 tbsp lemon juice

- 1 tbsp tamarind juice

- 1 tbsp sugar

 

Topping ingredients:

- Basil or Vietnamese coriander

- Roasted peanuts or almonds

 

Directions:

1. Peel, wash and cut the green mangoes. Peel, wash and cut the carrots into strips.

2. Put everything in a bowl.

3. Mix all the sauce ingredients. Season to suit your family's taste.

4. Add the sauce into the mango for about 10 minutes before eating, then sprinkle peanuts and herbs on top.

 

Enjoy your homemade green mango salad!