The Best Ever Banana Bread

This is a simple and delicious recipe for banana bread that uses only one bowl and some basic ingredients. You can use up your overripe bananas and enjoy a moist and flavorful loaf. Here is how to make it:

Ingredients:

- 3 ripe bananas

- 2 cups of all-purpose flour

- 2 eggs, lightly beaten

- 1/2 cup of brown sugar

- 1/3 cup of granulated sugar

- 1/2 cup of oil or melted butter

- 1 1/2 teaspoons of baking soda

- 1/4 teaspoon of salt

- 1 teaspoon of cinnamon

- 1 teaspoon of vanilla extract

- 1 cup of chopped walnuts, divided

- A 9x5 inch baking pan

Directions:

1. Preheat the oven to 350°F and grease and flour the baking pan.

2. In a large bowl, mash the bananas with a fork until smooth. Add the eggs, oil or butter, and both sugars and mix well.

3. Stir in the flour, baking soda, salt, cinnamon, and vanilla. Fold in half of the walnuts.

4. Pour the batter into the prepared pan and sprinkle the remaining walnuts on top.

5. Bake for 50 minutes or until a toothpick inserted into the center comes out clean.

6. Let the bread cool slightly in the pan before transferring to a wire rack to cool completely.

7. Enjoy your banana bread with some butter, jam, or honey if you like.

One-Pot Rice Recipe

For those with a busy lifestyle yet a desire for healthy eating, this one-pot rice recipe offers a simple and versatile solution. Whether you're a meat lover or a vegan, the ingredients are easily adaptable to suit your palate. Starting with 1 cup of rice, this recipe can be scaled up to serve a larger crowd.

Ingredients:

- 1 cup uncooked rice

- 1 cup water 

Sauce ingredients:

- 1 tsp oyster sauce

- 1 tsp soy sauce

- 1 tsp mirin

- 1 tsp sugar

-1 tsp mushroom or chicken powder seasoning

Vegetables:

- 1/3 cup sliced carrots

- 1 tbsp shredded kombu

- 4 oz. fried tofu, cut into bite-sized pieces

- 1/2 tsp minced garlic

- 1/4 tsp minced ginger

Directions:

Begin by thoroughly washing the rice until the water runs clear. Place the rice in a small rice cooker and add water along with the sauce ingredients and vegetables. Start the cooking process. The rice will be ready once the cooker switches to its 'warm' function.

Serving Suggestion:

Garnish with cilantro and serve with soy dipping sauce on the side for an enhanced flavor experience.

Tips:

The volume of the water also can be added more or less depending on the vegetables that you choose to add on.

Feel free to experiment with different vegetables, such as mushrooms or gobo. For protein, use chicken, pork, or fish to replace fried tofu. Omitting oyster sauce will lend the dish a more Japanese flavor profile.

Cut meat into bite-size and marinade with salt or soy sauce before adding it to the rice. 

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.