Bánh Thuẫn (Bánh Cười) – Vietnamese Smiling Steamed Cake

 Bánh Thuẫn, also known as Bánh Cười (Smiling Cake), is a traditional Vietnamese treat often made during Tết (Vietnamese New Year).  When steamed, the cake naturally splits open, resembling a smile, which symbolizes joy and good fortune in the new year.  Traditionally made with eggs, this simplified vegan version retains a soft, spongy texture with just a few basic ingredients.

Ingredients:

1 cup self-rising flour

1/4 cup cornstarch

1/2 cup sugar

1 cup milk (plant-based milk works too)

Optional Additions:

1 tbsp cocoa powder (for a chocolate swirl)

1/4 tsp food coloring (any color of choice)

2 tbsp vinegar

1 toothpick

Directions:

Preparing the steamer: Fill a steamer with plenty of water and bring it to a boil.  The cakes must be steamed over rapidly boiling water.

 Mixing the batter: In a bowl, combine the self-rising flour, cornstarch, and sugar.  Gradually add the milk, stirring until you achieve a thick but smooth batter.

Adding color or cocoa (optional): If using food coloring or cocoa, set aside about 1/3 cup of the batter and mix it with your chosen addition.

Preparing the toothpick: Dip a toothpick into vinegar and let it absorb.  This step helps the cake rise and split into a smile.

Filling the molds: Line silicone molds with muffin liners.  Pour the plain batter into the molds, and then top with the colored or cocoa batter (or vice versa, depending on your preference).

Creating the smile: Use the vinegar-soaked toothpick to draw two or three lines on the surface of each cake.  This helps encourage the signature "smiling" effect.

Steaming the cakes: Place the molds into the steamer and steam for about 20 minutes.  To check for doneness, insert a toothpick into the center; if it comes out clean, the cakes are ready.

Enjoy: Serve warm or let them cool before eating.  These cakes are soft, slightly sweet, and perfect for festive occasions.

This version keeps the recipe simple, clear, and easy to follow site. Let me know if you'd like any further tweaks! 

Simple White Sauce (Béchamel Sauce) Recipe

This easy homemade white sauce, Béchamel sauce, is a versatile base that can elevate any dish.  While store-bought versions are convenient, making it from scratch is simple and rewarding.  Use this creamy sauce to bake fish for a quick and healthy meal.

Ingredients:

For the White Sauce:

• 1 tbsp butter
• 1 tbsp all-purpose flour
• 1 garlic clove, minced
• 1 tbsp fresh parsley, chopped
• 1/2 tsp salt
• A pinch of black pepper
• 1/2 cup milk

For the Fish:

• 2 salmon fillets
• 2 tbsp Parmesan cheese, grated (for topping)

Optional additions: Capers or sun-dried tomatoes for extra flavor.

Directions:

Making the Sauce:

1.    In a sauté pan over medium heat, melt the butter.

2.    Add the flour, whisking constantly to create a roux.  Cook for 1 minute, ensuring it doesn’t brown.

3.    Stir in the minced garlic and cook until fragrant, about 1 minute.

4.    Gradually add the milk, whisking to prevent lumps, and bring the mixture to a gentle boil.

5.    Season with salt and black pepper, then cook until the sauce thickens, about 2–3 minutes.

6.    Stir in the fresh parsley and remove the pan from heat.

Baking the Fish:

1.    Preheat your oven to 375°F (190°C).

2.    Place the salmon fillets in a baking dish.  Pour the prepared white sauce evenly over the fish.

3.    Sprinkle the Parmesan cheese on top.

4.    Bake in the oven for 15 minutes or until the salmon is cooked and the cheese is golden.

Tip: Scatter capers or chop sun-dried tomatoes over the fish for added flavor before baking.

If you have leftover white wine, then add a slash of white wine while making the sauce

Enjoy this creamy, comforting dish as is, or pair it with steamed vegetables or rice for a complete meal!

Easy Orange Cranberry Cake

 Who says baking has to be complicated?  With the convenience of modern ingredients, you can whip up a delicious dessert in under 30 minutes!  This orange cranberry cake starts with a yellow cake mix, but a few simple tweaks make it taste like it’s made from scratch.

Ingredients:

For the Cake:

• 1 box yellow cake mix (any brand)
• 4 large eggs
• 1 cup fresh orange juice (or canned orange juice)
• 1 cup dried cranberries, chopped
• 1/2 cup melted butter or vegetable oil
• 2 tsp of spices, such as cinnamon, pumpkin spice or nutmeg

For the Glaze:

• 2 cups powdered sugar
• 3 tablespoons orange juice

Preparing the Pan:

• Butter and flour a 13” x 9” cake pan or a tube cake pan.

Directions:

1. Preparing the Cake:

• Preheat your oven to 350°F (175°C).
• Combine the cake mix, eggs, orange juice, oil, melted butter, and chopped cranberries in a mixing bowl.
• Using a hand mixer, beat the mixture until smooth and well combined.
• Pour the batter into the prepared pan and smooth the top.

2. Baking:

• Bake for 30-35 minutes or until a toothpick inserted into the center comes clean.
• Allow the cake to cool completely before glazing.

3. Making the Glaze:

• Whisk together the powdered sugar and orange juice in a small bowl until smooth.  Adjust the consistency by adding more orange juice (if needed) for a pourable glaze.

4. Glazing the Cake:

• Once the cake is completely cool, spread the glaze evenly. Let it set before serving.

Enjoy this easy, citrusy treat perfect for any occasion!

    

Oatmeal Coconut Muffins: A Delicious Twist on a Classic Breakfast

Oatmeal is a beloved breakfast staple known for its nutritious benefits and warmth.  However, not everyone enjoys its texture, especially regarding muffins.  But fear not!  Today, I'm excited to share a recipe that will transform your perception of oatmeal muffins.  These moist and sweet muffins, packed with coconut flakes and raisins, will win over even the most skeptical eaters.  Get ready to enjoy a delightful breakfast treat that combines the wholesome goodness of oatmeal with the irresistible flavors of coconut and raisins.

Ingredients:

1/2 cup oatmeal

1/2 cup self-rising flour

1 cup milk

1 egg

1/3 cup oil

1/4 tsp baking soda

1/2 cup brown sugar

1/3 cup coconut flakes

1/3 cup raisin

1 tsp of cinnamon powder, nutmeg

1 tsp vanilla extract

Other requirements:

1 medium baking tin

4 medium baking muffin liners

Directions:

Preheat oven to 400 degrees.

Line a baking tin with four medium muffin liners.

In a bowl, combine oatmeal with milk and soak for 15 minutes. Add egg, brown sugar, and oil and mix well.

Combine self-rising flour, baking soda, salt, spices, coconut flakes, and raisins in another bowl, then mix well.

Pour the oatmeal mixture into the flour mixture and mix it to combine.

Divide the batter equally into the prepared muffins.

Bake in the preheated oven for 7 minutes, then lower the temperature to 350 degrees and continue to bake the muffins for 15 or 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Chicken Goulash: A Nutritious Twist on a Hungarian Classic

 Goulash, a beloved Hungarian dish, traditionally features beef or pork.  However, I prefer using chicken for a lighter and more nutritious version.  This recipe retains all the rich, hearty flavors you love while offering a healthier alternative.

Ingredients:

4 chicken legs, cut into chunks

5 large potatoes, peeled and cut into chunks

2 bell peppers, cut into chunks

2 onions, chopped

2 tbsp oil

2 tbsp butter

3 garlic cloves, minced

Spices:

1 tsp each cumin, cloves, paprika, salt, and pepper

2 cans tomato, diced

2 cups chicken broth

2 bay leaves

Directions:

In a sauté pan, add oil and butter.  Add chicken and cook until chicken turns golden brown.  Remove chicken.

In the same pan, add garlic and onion.  Stir and cook for a few minutes, then add all the spice seasoning.

Add tomatoes and chicken broth, then return to the pan.  Adjust the seasoning at this point.  Cook for 15 minutes, then add potatoes. Cook for 10 minutes, then add bell pepper and cook for a few minutes or until potatoes are cooked.  

Once cooked, your dish will be beautifully fragrant and bursting with flavor.  Sprinkle with chopped parsley for a fresh, vibrant finish.

Tips:

Feel free to experiment with this recipe.  You can omit the bell pepper and add button mushrooms, or even try other vegetables you prefer.

King Oyster Rolls

Kim tien ke is a dish that is served on the dining table or on New Year's Eve.  This dish is made from ribs or grilled chicken.  This dish originated from Guangdong province, China and is made from chicken, so it is called ke.  The way it is made is like a coin shape from ancient China, so it is called kim tien.  It is served on New Year's Day to wish for a prosperous new year and dispel the old year's bad luck.  I also want to use this recipe for vegetarians to use king oyster mushrooms instead of chicken.  These mushrooms, with their chewy texture, can be a great substitute for chicken. Instead of Chinese sausage, I will use jicama.  These are just simple ingredients but very nutritious.

Ingredients:

2 king oyster mushrooms

1/2 Jicama

1 tbsp cornstarch or tapioca starch

2 garlic cloves, minced

1 shallot minced

Sauce Ingredients:

1 tbsp soy sauce

1 tsp oyster sauce

1 tbsp sugar

1 tsp 5 spice

1 tsp Korean chili powder for color

You can substitute with annatto oil.

Other item:

Bamboo toothpick for skewering meat

Directions:

Slice king oyster mushrooms lengthwise, about 1/2 inch thick.

Peel the Jicama and cut it into rectangular pieces the width of the king oyster mushrooms.  Add cornstarch or tapioca starch to the Jicama and mix well.

Bring a pot of water to a boil and season with onion powder, garlic, ginger, and five-spice powder.  The five-spice powder, a blend of star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds, adds a unique flavor to the dish.  Bring to a boil and cook mushrooms for about 3 minutes.  Drain and let cool.

When the mushrooms cool, roll each piece of mushroom with a piece of Jicama, using toothpicks to hold the mushrooms together so they don't break when fried.  Repeat until all the mushrooms and Jicama are used up.

Take a pan, add about 1/4 cup of oil, heat the mushrooms, and fry until golden brown.  Remove the mushrooms.

In the same pan, add the minced garlic and onion and mix until fragrant.  Then, add the sauce and bring to a boil.  Add the fried mushrooms and cook until the sauce has reduced.

This dish is served with vermicelli and raw vegetables or hot rice, accompanied by a traditional Vietnamese dipping sauce made from fish sauce, lime juice, sugar, garlic, and chili.  The sauce adds a tangy and spicy flavor to the dish. Vegans can use the soy dipping sauce made with the same as fish sauce

 Tip:

Don't be afraid to experiment with this dish.  For a different twist, try rolling it with fried tofu, or for non-vegetarians, shrimp or fish. Let your imagination run wild and make this dish your own.

The Ocean and the Gifts of Life

 

Just the word "ocean" stirs countless emotions within each person. The ocean—a place brimming with joy, anger, love, and delight—becomes a refuge for the soul.  It can evoke excitement and optimism or provide a quiet space to soothe exhaustion.  Standing before the ocean, one often realizes their smallness amidst the vastness of nature, yet from this realization emerges the true value of life.

A long time ago, during an unsuccessful escape attempt, I had the chance to witness the sunset over the ocean.  At 17, I was young, filled with fear of imprisonment, mingled with the restless feeling of watching a somber sunset, uncertain about my future.  In that moment, I softly sang Phạm Duy’s lyrics: "Sadness has arrived on a twilight river, fading the rosy dreams.” Since then, the ocean has represented an invisible challenge to me, a mysterious yet compelling call imbued with inexpressible sentiments.

Now, as I enter what is often called the "twilight years," after experiencing the ups and downs of life, my perspective on the ocean has significantly changed.  Especially after reading Richard Bode's "Beachcombing at Mirama aquest for authentic life", I’ve undergone a profound transformation.  The ocean is no longer merely a symbol of challenges or sorrowful memories but has become a place of serenity—a priceless, intangible gift.  Amid the ceaseless crashing waves and endless tides, I’ve found profound peace within myself.

The ocean teaches us life lessons with unique insights:

The Conflict of Opposites: The ocean is simultaneously fierce and calm, tempestuous and forgiving.

The Value of Impermanence: Facing the ocean, we deeply sense that everything is subject to change.  Yet, it is this impermanence that teaches us to cherish each moment.

The Strength of Willpower: Like life, the ocean has calm days and stormy ones.  Only by bravely navigating the storms can we glean invaluable lessons.

With his delicate prose, Richard Bode invites readers to reflect on life’s dualities: success and failure, love and resentment, life and death. He encourages us to pause, look inward, and choose a life without regret.

The author also highlights spirituality as the compass of life. Spirituality, though invisible, serves as an energy source guiding us to peace.  It is neither superstition nor illusion but a deep conviction arising from the heart.  As Antoine de Saint-Exupéry wrote in The Little Prince: "One sees clearly only with the heart. What is essential is invisible to the eye."

In the chaos of life, spirituality acts as a wellspring of inspiration. In moments of exhaustion, even a small gift or sincere prayer can reignite our strength.  A solid spiritual foundation fosters resilience, helping us overcome suffering and loss to regain balance and meaning. Spirituality connects humanity to the vast universe, transcending the limits of reason.

Life is like a journey on the open sea.  Each of us is the captain of our own ship, free to choose our course: either remaining in calm waters or courageously navigating stormy seas. The most crucial aspect is making wise choices and staying steadfast in adversity.  “Beachcombing at Mirama aquest for authentic life" reminds us that true wealth lies not in tangible possessions but in inner peace. Cultivate dreams and aspirations, like the sun shining brightly over the expansive ocean.

In his book, Richard Bode’s keen observations and profound reflections on the ocean and life convey a timeless message: Amid the vastness of the ocean, humans may feel small and lonely, yet it is there—amid the rhythmic tides and crashing waves—that we discover life’s true essence.  The gifts we receive from the ocean are not just seashells or material treasures but something far more significant and priceless: tranquility of the soul.

With his sensitive heart and elegant pen, Richard Bode delivers gentle yet profound thoughts. Success and failure, love and resentment, life and death—all are explored and viewed through a unique, compelling lens.  Spirituality —a pathway to peace—runs like an undercurrent in life, growing stronger as humanity grapples with the heightened conflict between material and spiritual values. Yet spirituality is not an enigma leading us into oblivion but something we believe in with our hearts.  These beautiful instincts from the soul will ultimately find their rightful place in every aspect of life.

The world within this book mirrors our inner selves during tranquil dawns, quiet sunsets, or nights when waves crash against the shore as we gaze at the vast starry sky.  Amid this immense universe, you will discover your "real life."

"Nurture dreams and aspirations like the radiant dawn over the boundless ocean."

"Life is full of challenges and change.  The vast, mysterious ocean always offers timeless, invaluable lessons."

Our journey through life resembles steering a ship through stormy seas. On this journey, each person has the freedom to decide: follow the easy path or courageously brave the storms.  This means that everyone can choose their life’s direction, independent of circumstances.  The most important thing is to make sound, wise decisions to succeed on your own path, embracing the true meanings and values of life.

Through the pages of "Beachcombing at Mirama aquest for authentic life," we gain valuable lessons about life, nurturing dreams, and choosing the future’s direction.  The lessons from the ocean and the values of life help us understand that life is a journey without a final destination.  How we navigate the path is far more important than reaching the destination.  Finding joy in life’s simple blessings outweighs the pursuit of grand material wealth.

Read and explore the ocean with the author to uncover the priceless values of life hidden in the depths of the vast sea.  Chart the right course to steer your life's ship toward success and happiness.

Stir-fried Rice Noodles with Tofu and Vegetables

This dish always reminds me of my mother, who passed away recently.  During big holidays like Vu Lan, Phat Dan Sinh, and Tet, she showcased her culinary skills by preparing these dishes in the temple kitchen for the Buddhists.  Given the large quantity, my mother had a unique technique: stir-fry all the ingredients separately to ensure the noodles absorbed the spices evenly.  Her method was incredibly efficient, with over a hundred Buddhists visiting the temple on these occasions.  Following her recipe, I also use this technique when making stir-fried rice noodles with vegetables.  The choice of vegetables can vary based on personal preference.  This dish should be stir-fried lightly and served with soy sauce for added flavor.  Although it's a vegetarian dish, I like to enhance it with garlic, fried onions, and green onions.

Ingredients:

Noodles & Tofu:

• 100g dry rice noodles or 6 oz.
• 8 oz. firm tofu, cut into three  pieces 

Aromatics & Vegetables:

• 1 garlic clove, minced
• 1 shallot, thinly sliced
• 1/2 cup sliced white onions
• 2 green onions, cut into 2-inch lengths
• 3 cups mixed stir-fried vegetables (carrot, cabbage, bell pepper, bok choy)

Seasonings:

• 1 tbsp sugar
• 1 tsp salt
• 1 tbsp mushroom seasoning powder

Dipping Sauce Ingredients:

• 1/2 cup water
• 1/4 cup soy sauce
• 2 tbsp sugar
• 1 tbsp vinegar
• 1 garlic clove, finely chopped
• Fresh chili, finely chopped

Other items:

• 1/4 cup vegetable oil (divided)
• Optional toppings: fried onions, cilantro, roasted peanuts (chopped)

Directions:

1.    Preparing the Noodles:

·         Bring a pot of water to a boil, add a pinch of salt and 1 tsp vinegar, and soak the rice noodles for 6 minutes. Drain in a colander and set aside.

2.    Frying the Tofu:

·         Heat a pan over medium heat and add a little oil.  Fry the tofu until golden brown on both sides.  Let it cool, then cut it into 1-inch-thick strips.

3.    Making the Dipping Sauce:

·         Combine water, soy sauce, sugar, and vinegar in a bowl.  Stir until the sugar dissolves.  Let it cool before adding garlic and chili.  Adjust to taste—it should be a balance of salty and sweet.

4.    Stir-frying Aromatics and Vegetables:

·         Heat 1 tbsp oil in a pan.  Add garlic, shallots, and white onions, stirring until fragrant. Remove and set aside.

·         Add another 1–2 tbsp oil to the pan, then stir-fry the vegetables, starting with the carrots and cabbage.  When almost tender, add bell pepper and bok choy. Season with half the mushroom seasoning powder. Transfer to a plate.

5.    Stir-Frying the Noodles:

·         In the same pan, heat a little more oil over high heat. Add the rice noodles and stir-fry, seasoning with the remaining mushroom powder.  Once the noodles absorb the seasoning, return the cooked vegetables, tofu, and aromatics to the pan.  Toss until everything is well mixed.

6.    Garnishing and Serving:

·         Transfer the stir-fried noodles to a serving plate.  If desired, top with fried onions, cilantro, and roasted peanuts.

·         Serve with the dipping sauce on the side.

Enjoy your delicious stir-fried rice noodles with tofu and vegetables!

 

This portion is for two servings.