Become Your Own Teacher

Become Your Own Teacher

We do not suffer only because of what happens in our lives.  At a deeper level, we suffer because we do not understand ourselves.  We often look outside ourselves for answers: someone to love, a career to succeed in, a place to go, possessions to acquire, or a teacher to depend on.  We believe that once we have these things, happiness will come.  Yet after we achieve what we want, another emptiness often appears.  We want more.  We fear losing what we have.  We compare ourselves with others, then chase a new goal.  The cycle continues endlessly.

Why is that?

Because we have never truly turned inward and asked:

Who am I?
What am I living for?
What truly makes me happy?
Why is my mind restless?
Why do I keep repeating the same old mistakes?

When we do not understand ourselves, it is easy to live a life defined by others.  Society tells us what success looks like, so we pursue that version of success. People tell us what happiness should be, so we search for it.  When we see what others have, we want it too. One day, we may possess many things and yet have no idea what we truly want.

That is a profound form of suffering: living a life that we ourselves do not understand.

Turning Inward Is a Teaching of Buddhism

If we want to be free from suffering, we must learn to turn inward – not to escape from life, but to see life with greater clarity.

Begin with a few fundamental questions:

Who am I?

Am I truly living, or am I merely existing?

Are these desires truly mine, or are they things I have learned from society?

What really matters to me?

Am I searching for happiness, or am I running away from my own anxiety?

If I did not need to prove anything to anyone, how would I live?

These questions do not need to be answered immediately.  They are doorways.

Each time we honestly look within, another layer of ignorance begins to fall away.  We start to see how our minds operate: our fears, desires, jealousy, wounds, expectations, and all the things we have carried for years.

Once we can see these things clearly, they no longer have complete control over us.

That is the beginning of awakening.

Without Understanding Ourselves, We Repeat Ourselves

A person who does not understand their own mind will repeat the same old stories in new forms: changing jobs but remaining dissatisfied, changing partners but continuing to suffer, moving to a new place while still feeling restless, achieving a goal only to find that joy quickly fades away.

The problem is not necessarily our circumstances, but the way our minds relate to them.

If fear and a sense of lack remain inside us, then no matter how much we change the outside world, we carry ourselves with us.  We cannot run away from ourselves.

Therefore, the path of transformation does not begin by changing the world.  It begins by understanding the person who is looking at the world.

Become Your Own Teacher

Being a teacher does not mean standing before a crowd and giving lectures.

First, become the teacher of your own mind – the person who understands themselves:

Know when you are angry.

Know when you are afraid.

Know when you are grasping for more.

Know when you are seeking approval.

And most importantly, learn to see all these things without becoming their slave.

An awakened person is not someone who no longer has emotions.  It is someone who can see their emotions without allowing them to determine the course of their entire life.

It is not about having no desires, but about understanding desire.

It is not about having no suffering, but about understanding the roots of suffering.

It is not about having no fear, but about having enough clarity to face fear directly.

The more deeply we understand ourselves, the freer we become.

And from that freedom, happiness no longer needs to be chased.

When We Understand Ourselves, We Naturally Illuminate the Lives of Others

A lamp does not have to try to shine.   It only needs to be lit.

In the same way, a person who understands themselves does not need to try to become an inspiration to others.  The way they live becomes their teaching.

Their peace is their message.

The way they face adversity is their lesson.

The way they love without possessing is their light.

The journey of becoming a teacher does not begin by teaching others.  It begins by living according to the very principles we wish to share.

When we are truly awake, we no longer care whether others call us a “teacher.”  We simply live.

And that life itself becomes the teacher.

The Middle Way

To have the time and energy for the journey of awakening, we need to live simply: eat moderately, sleep moderately, work moderately, rest moderately, and consume moderately.

The body has genuine needs.  The mind, however, can create countless desires that go far beyond those needs.

The more we chase unnecessary desires, the more time and energy we consume.

The path of awakening requires simplicity – not poverty, not self-denial, and not giving up joy, but knowing what is enough.

This is the spirit of the Middle Way: neither indulgence nor extremism.

When we let go of unnecessary needs, we gain more time to turn inward.

Life Was Not Meant to Be Suffering

We often think that life means enduring hardship, competing with others, and achieving as much as possible before we are finally allowed to be happy.

But life does not have to be understood this way.

We can enjoy ourselves, play, love, explore – and still awaken.

An awakened person can enjoy a meal, watch the sunset, love someone, do work they enjoy, and laugh wholeheartedly without losing themselves in any of it.

That is true freedom.

Become Your Own Teacher

The deepest teachings on awakening ultimately bring us back to ourselves.

Do not only look for a teacher outside yourself.  Look for the teacher sleeping within you.

Observe your mind.

Ask questions.

Slow down.

Let go of what you do not truly need.

Learn to distinguish between needs and desires, between happiness and stimulation, between freedom and indulgence.

Above all, learn to live with awareness in the midst of ordinary days.

Awakening does not necessarily begin with an extraordinary moment.

It may begin this very morning, when you ask yourself:

“Am I living my own life, or the life that other people want me to live?”

If you are courageous enough to truly face that question, the journey has already begun.

And the most important thing is not to become a teacher so that you can teach others.

It is to become a human being who understands themselves so deeply that they no longer need to run away from themselves.

Then life is no longer a burden.

It becomes a journey – to live, to love, to play, to explore, and to awaken.

Stir-Fried Bitter Melon with King Oyster Mushrooms and Eggs

Bitter melon, also known as bitter gourd, has a distinctive bitter flavor and has long been valued in traditional medicine.  It is rich in vitamin C and contains vitamin A, a fat-soluble vitamin that supports healthy skin and vision.  Combined with king oyster mushrooms and eggs, bitter melon makes a flavorful, nutritious, and budget-friendly dish.  In rural Vietnam, this is the kind of simple meal that can easily appear on the table every day.  Many farmers grow bitter melon in their gardens and raise free-range chickens, making the ingredients readily available.  There is something comforting about the simplicity of traditional rural cooking – fresh ingredients, uncomplicated preparation, and meals enjoyed with family.  This dish is a wonderful addition to a weekly menu when you are looking for an affordable and wholesome vegetable dish.

Ingredients:

1 bitter melon (bitter gourd)

1 king oyster mushroom

2 eggs

Cooking oil, for stir-frying

Stir-Fry Sauce ingredients:

1 tablespoon soy sauce

1 tablespoon oyster sauce

1 teaspoon sugar

1 teaspoon vinegar

1 teaspoon mushroom seasoning

¼ teaspoon salt

½ cup water

Aromatics & Seasonings:

1 shallot, finely minced

2 garlic cloves, minced

2 green onions, sliced

Black or white pepper, to taste

Directions:

Preparing the vegetables:

Wash the bitter melon and cut in half lengthwise. Remove the seeds and white pith, then slice the bitter melon thinly.

To help reduce its bitterness, lightly sprinkle the sliced bitter melon with salt and let it sit for about 15 minutes.  Rinse well and drain.

Preparing the green onions:

Separate the white and green parts.  Cut the white portion into short sections and slice the green leaves. Set aside.

Preparing the mushrooms:

Slice the king oyster mushroom into bite-sized pieces. If desired, lightly sprinkle the mushrooms with salt and let them sit for about 15 minutes, then rinse and drain.

Preparing the eggs:

Crack the eggs into a bowl and beat well with a small pinch of salt and vinegar.

Mixing the sauce:

Combine the soy sauce, oyster sauce, sugar, vinegar, mushroom seasoning, salt, and water in a small bowl. Stir well and set aside.

Cooking the eggs:

Heat a little oil in a large skillet or wok over high heat. Add the eggs and stir-fry for about 2 minutes, stirring gently until they are just cooked through.  Transfer the eggs to a plate and set aside.

 

Stir-frying the vegetables:

Using the same pan, add a little more oil.  Add the minced garlic, shallot, and the white parts of the green onions.  Stir-fry until fragrant.

Add king oyster mushrooms and bitter melon.  Stir-fry over medium-high to high heat until the vegetables are nearly cooked.

Adding the sauce:

Pour in the prepared sauce and continue cooking until the liquid has reduced slightly and the vegetables are well coated.

Finishing the dish:

Return the cooked eggs to the pan and gently toss everything together, allowing the eggs to absorb some of the flavorful sauce.  Taste and adjust the seasoning as needed.

Garnishing and serving:

Sprinkle with freshly ground pepper and the green parts of the green onions.  Turn off the heat and serve immediately.

Serving Suggestion:

Serve hot with steamed white rice.  The mild sweetness of the rice balances the distinctive bitterness of the bitter melon, while the mushrooms and eggs add a satisfying savory richness.

Simple, affordable, and comforting, this is a wonderful everyday Vietnamese-style home-cooked meal.

Steamed Banana Cake in a Pressure Cooker

Steamed Banana Cake in a Pressure Cooker

There are times when I crave traditional desserts but don't have hours to spend in the kitchen.  These days, our schedules are busier than ever, so having a few simple cooking techniques and kitchen tools can make all the difference.

That's why I love making steamed banana cake in a pressure cooker.  Traditional steamed banana cakes can take quite a bit of time, but using an Instant Pot or pressure cooker makes the process much easier and faster.  The result is a soft, chewy, fragrant banana cake with a delicious natural banana flavor.

This recipe is especially good for using very ripe bananas.  Instead of letting them go to waste, you can turn them into a simple homemade dessert with just a handful of ingredients.  The banana mixture is allowed to rest before steaming, giving the tapioca starch time to combine with the bananas and create the cake's characteristic chewy texture.

Serve it chilled with a sweet and lightly salty coconut milk sauce for an easy dessert that tastes wonderfully comforting and traditional.

Ingredients:

Ingredients For the Banana Cake:

4-5 very ripe bananas

1 cup tapioca starch

1/2 cup sugar

1/4 teaspoon salt

2 teaspoons vanilla extract

A few drops of yellow food coloring, optional

Ingredients For the Coconut Milk Sauce:

1 cup coconut milk

2 tablespoons sugar

1 teaspoon salt

1 teaspoon cornstarch

Directions:

Making the Banana Cake:

Preparing the bananas: Peel and chop the bananas into small pieces and place them in a large mixing bowl.

Combining the ingredients: Add the sugar, tapioca starch, salt, and vanilla extract.  Mix thoroughly until the bananas are evenly coated and the ingredients are well combined.

Letting the mixture rest: Cover the bowl and let the mixture sit for about 1 hour.  This allows the bananas to release some of their natural moisture and gives the tapioca starch time to combine with the banana mixture.

Adding color, if desired: If you prefer a bright yellow banana cake, add a few drops of yellow food coloring and mix well.

Preparing the mold: Line a heatproof steaming mold with plastic wrap, leaving enough overhang to cover the top of the cake.  This helps prevent condensation or water from getting into the banana mixture during steaming.

Filling the mold: Pour the banana mixture into the prepared mold and smooth the surface.

Steaming in the pressure cooker: Place the mold in your Instant Pot or pressure cooker with the appropriate amount of water for steaming.  Cook using the Steam function for 7 minutes.

Releasing the pressure naturally: When the cooking time is complete, allow the pressure to release naturally.

Chilling before serving: Carefully remove the cake from the pressure cooker and let it cool.  Refrigerate for several hours until thoroughly chilled.  Chilling helps the cake firm up and makes it easier to slice.

Making Coconut Milk Sauce:

Add the coconut milk, sugar, and salt to a small saucepan.

Dissolve the cornstarch in the coconut milk, stirring until there are no lumps.

Place the saucepan over medium heat and cook, stirring constantly, until the sauce comes to a gentle boil and begins to thicken.

Adjusting the consistency with a little additional coconut milk if the sauce becomes too thick.

Let the sauce cool slightly, then drizzle or spoon it over the chilled banana cake before serving.

Serving Tip:

For the best texture, serve the banana cake cold or slightly chilled with the coconut milk sauce spooned over the top.  The chewy banana cake and creamy, sweet-salty coconut sauce make a simple but satisfying dessert.

Tip:

 One thing you may want to check is the 7-minute Steam setting and water amount for your particular Instant Pot model, since pressure-cooker steam settings can vary.

Steamed Fish with Ginger and Scallions

Steamed Fish with Ginger and Scallions: 

Steamed fish with ginger and scallions is a classic Chinese dish, often served at family meals and even as a main course at elegant wedding banquets.  It is light, flavorful, and surprisingly easy to prepare at home.

This recipe uses an Instant Pot to make steaming the fish quick and convenient.  You can use whole fish, such as snapper, sea bass, or tilapia, or substitute frozen fish fillets if preferred.  Fresh ginger, scallions, onion, soy sauce, and oyster sauce come together to create a fragrant and savory topping that complements the delicate flavor of the fish.

Ingredients:

Ingredients For the Fish:

1 whole snapper, sea bass, or tilapia

1 small piece of fresh ginger, peeled and shredded

1 onion, peeled, washed, drained, and chopped

3 scallion heads

Scallion stalks, chopped

¼ tsp salt

1 tsp seasoning powder

A pinch of black pepper

Ingredients For the Sauce:

1 tsp minced garlic

1 chili pepper, finely chopped

2 tbsp soy sauce

1 tbsp oyster sauce

2 tbsp olive oil

Directions:

1. Preparing and Marinating the Fish:

Clean and rinse the fish thoroughly, then drain well. Make a few shallow cuts on both sides of the fish to help the seasoning penetrate.

Season the fish with salt, seasoning powder, and black pepper.  Rub the seasoning evenly over the fish, including inside the cavity if using a whole fish. Let it marinate for about 15 minutes.

 

2. Arranging the Fish:

Place the scallion heads evenly on the bottom of a heatproof dish or steaming tray.  Place the marinated fish on top.

Scatter the chopped onion and scallion stalks over the fish, then top with the shredded ginger.

3. Steaming the Fish:

Pour 1 cup of water into the Instant Pot and place the steaming rack inside. Carefully place the dish with fish on the rack.

Secure the lid and select the Steam function. Steam the fish for about 2 minutes, then allow it to rest in the pot for another 5 minutes before carefully removing it.

Cooking time may vary depending on the size and thickness of the fish.  The fish is ready when the flesh is opaque and flakes easily with a fork.

4. Preparing the Sauce:

While the fish is steaming, heat the olive oil in a small pan over medium heat.

Add the minced garlic and sauté until fragrant.  Add chopped chili pepper, soy sauce, and oyster sauce.  Stir well and bring the mixture to a gentle boil.  Taste and adjust the seasoning if needed.

5. Finishing and Serving:

Carefully remove the steamed fish from the Instant Pot and transfer it to a serving plate.

Pour the hot sauce evenly over the fish.  Garnish with additional chopped scallions and shredded ginger, if desired.

Serve immediately with steamed white rice.

Tip: For the best flavor, use fresh fish whenever possible.   If using frozen fillets, thaw them completely and pat them dry before seasoning and steaming.

Avocado TuNa Salad

Avocado Tuna Salad

If you're looking for a quick, healthy meal that's packed with flavor, this Avocado Tuna Salad is the perfect choice.  Made with simple, everyday ingredients, it's creamy, fresh, and ready in minutes. Enjoy it as a sandwich spread, spoon it over crisp Boston lettuce for a light lunch, or serve it with crackers or fresh vegetables for an easy snack.

Ingredients:

• 1 ripe avocado
• 2 hard-boiled eggs, chopped
• 1 (5-ounce) can tuna, drained
• 1 cup red onion, finely chopped
• 1 small cucumber, diced

Dressing ingredients:

• 2 tablespoons mayonnaise
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh garlic, minced
• Salt, to taste
• Chopped fresh cilantro, to taste

Directions:

1. Cut the avocado in half, remove the pit, scoop out the flesh, and mash it in a large mixing bowl.

2. Add the chopped hard-boiled eggs, drained tuna, red onion, and diced cucumber.

3. Add the mayonnaise, olive oil, Dijon mustard, minced garlic, salt, and chopped cilantro.

4. Gently mix until all the ingredients are well combined.  Taste and adjust the seasoning as needed.

5. Serve immediately as a sandwich filling, over Boston lettuce, or with crackers.  For the best flavor, refrigerate for 20–30 minutes before serving to allow the ingredients to meld together.

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.  Because avocado naturally oxidizes, the salad is best enjoyed fresh.

Easy Tortilla Apple Pies

There’s something nostalgic and comforting about a warm apple pie, especially the handheld kind we grew up loving from McDonald’s.  This recipe is my goal homemade twist on that classic treat.  Instead of puff pastry, I use simple tortilla wrappers – surprisingly perfect for creating a crisp, golden shell.  The filling is rich with butter, brown sugar, cinnamon, and a touch of ginger, giving it that cozy, familiar flavor.

While tortillas don’t have the buttery creaminess of puff pastry, they bake up beautifully, and a light brush of softened butter before baking adds just the right touch.  The result is an easy, delightful apple pie you can make anytime, with ingredients you likely already have at ho

Ingredients:

• 4 apples, peeled, cored, and diced
• 2 tbsp butter
• 1 cup brown sugar
• 1 tbsp vanilla
• 2 tsp cinnamon and nutmeg powder
• Zest and juice of one lemon
• Pinch of salt
• 1/2 tsp minced ginger
• 1 tsp cornstarch + 2 tbsp water
• 6 tortilla wrappers
• Soft butter for brushing

Directions:

1. In a sauté pan, combine apples, butter, brown sugar, vanilla, spices, lemon zest and juice, salt, and ginger.

2. Cook over medium heat until the apples soften and release their juices.

3. Mix cornstarch with water to create a slurry, then pour it into the pan.  Cook until the filling thickens. Let it cool completely.

4. Divide the apple filling among the tortilla wrappers.  Roll each one tightly like a burrito.

5. Brush the outside of each tortilla with softened butter.

6. Bake at 350°F for 20 minutes, or until golden brown and crisp.

Banana Cottage Cheese Bread

If you're looking for a wholesome, high-protein breakfast that's naturally satisfying, this Banana Cottage Cheese Bread is a wonderful recipe to keep on hand.  Made with just a few simple ingredients, it's soft, lightly sweet, and perfect for busy mornings or an afternoon snack.

Cottage cheese is an excellent source of protein and provides important nutrients like calcium and phosphorus, which support healthy bones and teeth. It also adds moisture and a creamy texture to baked goods without making them heavy.  Combined with ripe bananas, this loaf is naturally flavorful and requires very little effort to prepare.

Whether you enjoy it on its own, spread with a little nut butter, or topped with fresh fruit, this easy bread is a delicious way to add more protein to your breakfast routine.

Ingredients:

• 1 cup cottage cheese
• 3 large eggs
• 1 ripe banana
• 1/4 teaspoon baking soda

Optional Spices & Flavor Boosters:

Customize the loaf with your favorite warm spices:

• Cinnamon: 1 teaspoon for classic banana bread flavor.
• Nutmeg: 1/8 to 1/4 teaspoon for subtle warmth.
• Ground ginger: 1/4 teaspoon for a gentle hint of spice.
• Pumpkin pie spice: 1 teaspoon as an easy all-in-one option.
• Vanilla extract: 1 teaspoon to enhance the sweetness of the banana.
• Pinch of salt: Helps balance and brighten the flavors.

You can also fold in chopped walnuts, pecans, or a few dark chocolate chips after blending for extra texture and flavor.

Directions:

1. Preheat the oven to 350°F (175°C).

2. Line an 8” x 4” loaf pan with parchment paper.

3. Add the cottage cheese, eggs, banana, and baking soda to a blender.  If using spices or vanilla, add them at this stage.  Blend for about 30 seconds, or until the mixture is completely smooth.

4. Pour the batter into the prepared loaf pan and spread it evenly.

5. Bake for 30-35 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.

6. Let the loaf cool in the pan for about 10 minutes, then transfer it to a wire rack to cool further before slicing.

Serving Ideas:

Enjoy a slice warm or toasted with almond butter, peanut butter, Greek yogurt, or fresh berries.  Leftovers can be stored in an airtight container in the refrigerator for up to 4 days, making this loaf a convenient make-ahead breakfast or snack.