Eggplant Salad Recipe

This eggplant salad is not only delicious but is also a great addition to a vegan diet, offering the nutritional benefits of eggplant in a quick and easy dish.

Ingredients:

• 2 Japanese eggplants
• 7 oz. (200g) nioke mushrooms
• Crispy fried onions
• 1/2 white onion, thinly sliced
• A mix of fresh herbs: Vietnamese Gloria look coriander (rau răm) and perilla leaves (tía tô)
• Crushed roasted peanuts
• Ingredients For the Salad Dressing:

• 1 tablespoon soy sauce
• 1 tablespoon mirin
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1 tablespoon vinegar
• Ingredients For Garnish:
• Crushed roasted peanuts
• Sesame seeds

Directions:

1.    Preparing the Eggplants:

·         Wash the eggplants and cut them lengthwise into 3-inch pieces.

·         Steam the eggplants for about 10 minutes or until they are fork-tender. Remove from the heat and let them cool.

2.    Frying the Mushrooms:

·         Deep-fry the nioke mushrooms until golden and crispy. Set aside to cool.

·         Deep-fry the white onions. Set aside to cool.

3.    Making the Dressing:

·         In a small bowl, combine all the dressing ingredients: soy sauce, mirin, sesame oil, sugar, salt, and vinegar. Adjust the seasoning to your taste.

4.    Assembling the Salad:

·         Once the eggplants have cooled, shred them into thin strips and arrange them on a serving plate.

·         Top the eggplants with the fried mushrooms, fried onions and chopped herbs.

5.    Garnishing and Serving:

·         Drizzle the salad dressing evenly over the salad.

·         Finish by sprinkling the crushed roasted peanuts and sesame seeds on top.

·         Serve immediately and enjoy!

Don't let happiness be forgotten

Our journey to happiness can be likened to a trip on a horizontal axis with countless destinations. Starting at point A and heading towards point B, where we may wish to obtain a Master's degree. However, when we reach B, we feel it does not bring true happiness, so we continue to seek C, thinking that marrying the person we love is true happiness. But soon, we realize that there are still a few more conditions missing to feel complete joy, and having a beautiful child is truly a happy family, so we hope for D.

We continue to be insecure, setting new conditions, such as owning a big house, a new car, a bank account with a huge balance, or a position of power respected by friends... to ensure long-term happiness. And so, we keep rushing, from point E to F, then G..., but at each destination, the feeling of happiness only comes briefly. A few weeks, a few months later, we crave new conditions of happiness. Sometimes, we even wonder if true happiness lies at the end of this horizontal axis.

The end of the horizontal axis is the end of life. Who dares to say that only at the end of life can we touch true happiness? But if that is true, then isn't our whole life wasted when we constantly strive and sacrifice to enjoy happiness for only a short moment?

In fact, happiness is present at every point A, B, C, D to X, Y, Z. The value of happiness everywhere, at every time is essentially the same, meaning A=B=C…=Z. But how do we know this when we are always driven by the motive of "giving up the form to catch the shadow" - an inherent habit of humans?

Because we are stuck in unfulfilled dreams, we cannot enjoy the great happiness right in front of us. Are we sure that when we achieve those dreams, we will be completely happy? We are just guessing, because a year or two ago, we also had dreams, and most of those dreams have come true, but why are we still not happy? Yet we continue to dream, continue to hope as if we have never known anything about happiness.

 

If we do not know what makes us happy now, how can we know what will make us happy in the future? So, do we need to dream more or should we go back to accepting what we have and being satisfied with it?  Only when we realize the value of happiness that we already have, will we know how to appreciate and preserve it. Only when we hold true happiness in our hands, can we make others happy in a sustainable way.

Try to write down the conditions of happiness that we possess, and you will see that a piece of paper is not enough, because the more we look back, the more we discover hundreds, thousands of precious things that we have long forgotten. Happiness that is present but not felt will become a neutral emotion, a state that normalizes emotional qualities when lacking deep awareness. We often call it "equanimity."

It is this saturated emotion that makes us quickly bored with what we have, lose faith in things that brought happiness in the past. We continue to trample on current happiness to find happiness in faraway places. Although forgotten, the ability to bring happiness is still there, we just need to return to contact and to nurture it, it will flare up again in our souls.

Thanks to mindfulness, we can recover forgotten feelings of happiness, and when we realize that the conditions for true happiness are numerous and close, we will understand that "Oh my God, I am the happiest person in the world!"

However, how many of us have uttered that sentence? Most people only realize they are happy after a dangerous situation, a near-death accident, or a separation that seems like they will never meet again.  If there were no such events, they would still tirelessly roam in search of happiness like a wild horse galloping towards the distant horizon.

When tired, the wild horse stopped on the green grass and beside the cool stream, suddenly feeling peaceful and warm. He suddenly realized that happiness is right here; why did he foolishly trample on it every day to search for it in a distant prospect?

But will the wild horse stop its journey to live deeply in the present, or will it continue to rush into the future to seek happiness after it has recovered? Being aware that happiness is only in the present moment and stopping chasing after illusions is an important step, but to maintain that awareness and not be drawn into the temptations ahead is not easy. There must be the ability and specific methods of nurturing, because willpower alone is not enough.

Not everyone has never known happiness until the end of their life. Maybe they have lived in happiness, but they cannot keep it for long. Because they are not capable of receiving happiness deeply, easily turning everything into a normal thing even if it is the greatest happiness. People often call it a joke of fate.

So don't let happiness be forgotten!

Dharma talk by monk Minh Niem

Vietnamese Daikon and Carrot Pickles (Đồ Chua)

Vietnamese pickles, or đồ chua, are a staple side dish in the Vietnamese cuisine. Made from carrots and daikon radishes, these pickles are known for their sweet, sour, and crunchy profile. They pair perfectly with dishes like banh mi sandwiches, grilled pork vermicelli, banh xeo, and more.

Ingredients:

• 1 large carrot
• 1 medium daikon radish
• 2 tablespoons sugar
• 2 tablespoons salt

Pickling Solution ingredients:

• 1 cup vinegar
• 1 teaspoon salt
• 1/2 cup sugar
• 1/2 cup water

Directions:

1.    Preparing the Vegetables:

·         Peel the carrots and daikon radish.

·         Use a mandoline or a knife to slice them into matchstick-sized pieces, or your preferred size.

2.    Drawing Out Moisture:

·         Place the sliced vegetables in a bowl and sprinkle them with 2 tablespoons of sugar and 2 tablespoons of salt.

·         Let them sit for about 1 hour to draw out excess moisture.

·         After soaking, rinse the vegetables thoroughly and squeeze out any remaining moisture.

3.    Packing the Vegetables:

·         Place the drained carrots and daikon into a clean jar with a lid.

4.    Making the Pickling Solution:

·         In a saucepan, combine the vinegar, water, sugar, and salt. Heat the mixture, stirring until the sugar and salt are fully dissolved. Allow the solution to cool.

5.    Pickling:

·         Pour the cooled pickling solution over the vegetables in the jar. If needed, add additional room-temperature water to ensure the vegetables are fully submerged.

·         Screw on the lid and store the jar at room temperature.

6.    Fermentation:

·         Let the pickles sit at room temperature for 1 day, depending on your preference and the ambient temperature. Check them every 12 to 24 hours to monitor the taste and texture.

7.    Storage:

·         Once the pickles reach your desired flavor, move the jar to the refrigerator. They can be stored in the fridge for up to 3 weeks, or until they become too sour or lose their crunch.

·          

Enjoy these Vietnamese daikon and carrot pickles with your favorite dishes!

Korean Pickled Vegetables

Korean pickled vegetables, known as Jangajji, are a staple in the Korean cuisine, offering a perfect balance of sweet, tangy, and salty flavors. These pickles are not just a side dish but an essential part of the Korean dining experience, often served as banchan to complement the main dishes. The beauty of Jangajji lies in its versatility; you can pickle a variety of vegetables like cucumbers, radishes, onions, and jalapenos, each adding its unique texture and flavor to the mix. The pickling process is straightforward, involving a brine made from simple ingredients like soy sauce, vinegar, and sugar, which can be customized according to personal taste preferences. Whether enjoyed alongside a sizzling Korean BBQ or as a refreshing snack, these pickled delights are a testament to the simplicity and depth of flavors in Korean cooking. Preparing them is a breeze, and the result is a crunchy, flavorful addition that elevates any meal, a simple and delicious side dish that complements any Korean meal.

 

Ingredients:

• 1/2 lb Korean radishes, peeled and sliced
• 1 Japanese cucumber, peeled and sliced
• 2 jalapeños, sliced
• 5 garlic cloves, sliced
• 1 stalk celery, sliced
• 1 red onion, sliced

 

Dressing ingredients:

• 1 cup vinegar
• 1 cup sugar
• 1 cup soy sauce

 

Directions:

1.    Preparing the Vegetables:

·         Peel and slice the Korean radishes and Japanese cucumber.

·         Slice the jalapeños, garlic, and celery.

2.    Making the Dressing:

·         In a saucepan, combine vinegar, sugar, and soy sauce.

·         Stir and bring the mixture to a simmer, allowing the sugar to dissolve completely. Remove from heat and let it cool.

3.    Pickling the Vegetables:

·         Place all the sliced vegetables in a plastic container with a lid.

·         Pour the cooled vinegar-sugar-soy sauce mixture over the vegetables, ensuring they are fully submerged.

4.    Refrigerating:

·         Seal the container and refrigerate for at least two days before serving.

Doing good is the happiest

 In life, many people do not live happily or joyfully. The reason is not that they are poor, but rather that they do not understand the true source of happiness. In fact, a kind heart and kind thoughts are always closely connected to happiness. Those who often do good deeds and help others will maintain a relaxed and open mind, and as a result, they may also achieve better health.

A psychologist once said, "People who frequently do good deeds will naturally feel joy, and their lives will become more positive and optimistic."

From a humanistic perspective, doing good deeds accumulates virtue, and those who possess virtue will receive blessings. Their souls will naturally feel happy and peaceful.

The phrase "Doing good is the greatest joy" originates from the "Book of the Later Han," which states that doing good deeds and helping others brings the deepest joy. The following story is the origin of this advice:

Liu Zhang, the son of Liu Xiu, the founder of the Eastern Han Dynasty, was granted the title of Duke of Dongping in the 15th year of the Jianwu reign. Despite his high status, Liu Zhang lived humbly and simply. He cared about the lives of the people and often advised the emperor to implement policies beneficial to the public. However, he felt uncomfortable in the imperial court and requested several times to resign and return to Dongping.

Upon returning to Dongping, Liu Zhang continued to serve the nation and was still highly regarded by Emperor Liu Xiu. When the emperor asked him, "What is the most joyful thing in life?" Liu Zhang replied, "Doing good is the greatest joy."

Good deeds do not necessarily require money; just having the desire to do good is enough. The good a person does will never fade with time; at the very least, it will bring immediate spiritual joy and happiness.

Doing good is not a privilege reserved for the wealthy. Those who are less fortunate can also do good deeds if they have a compassionate heart inclined towards goodness. Sometimes, just a glance or a word of encouragement can change another person's life.

In this short life, if a person chooses to do good and help others, that sincere intention will lay the foundation for their own bright future. Not only will they achieve spiritual joy, but because "good people are blessed," their path ahead will be filled with luck and fulfillment.

Pan-Roasted Pork Tenderloin with Japanese Soy Marinade

This pan-roasted pork tenderloin recipe is a quick and easy Japanese-inspired dish. The simple marinade is packed with flavor, making it a perfect go-to for a delicious meal.

Ingredients:

• 2 pork tenderloins (8 oz. each), trimmed of fat
• 2 tsp vegetable oil

Ingredients for the Soy Marinade:

• 1 cup soy sauce
• 1/4 cup sake
• 1/4 cup mirin
• 1/4 cup lime juice
• 2 garlic cloves, minced

Directions:

1.    In a mixing bowl, combine all the ingredients for the soy marinade.

2.    Place the pork tenderloins in the marinade and let them soak for at least 30 minutes, preferably overnight for best results.

3.    Remove the pork from the refrigerator about 1 hour before cooking to allow it to come to room temperature.

4.    Heat a nonstick skillet over high heat and add the vegetable oil.

5.    Sear the pork tenderloins on all sides until browned, then reduce the heat to medium.

6.    Cover the pan and cook for about 15 minutes, or until the pork is cooked through.

7.    During the last few minutes of cooking, pour the remaining marinade over the pork to create a flavorful glaze.

8.    Once done, remove the pork from the pan and let it rest for a few minutes before slicing.

Serve and enjoy your flavorful, Japanese-inspired pan-roasted pork tenderloin!

Kombu and Bonito Broth Recipe

The Japanese cuisine often features a simple yet versatile broth made from kombu (kelp) and bonito flakes, commonly used as a base for dishes like ramen or noodle bowls. This broth can be made in bulk and stored in the refrigerator for weeks, making it a convenient go-to ingredient.

Even after straining, the leftover kombu and mushrooms still retain plenty of flavor. You can thinly slice them and make a second, smaller batch of broth using the same ingredients. This second batch is great for stir-frying or as a dipping sauce for tempura.

Ingredients:

        2 pieces of kombu (about the size of a postcard)

        5 dried shiitake mushrooms

5 cups water

1/2 cup mirin

1/3 cup sake

1/3 cup soy sauce

1 tsp salt

2 oz. bonito flakes

Directions:

1.    In a medium saucepan, combine the kombu, shiitake mushrooms, and water. Bring to a boil, then reduce the heat and let it simmer for 10 minutes.

2.    Add the mirin, sake, soy sauce, and salt to the saucepan. Continue simmering for an additional 5 minutes.

3.    Stir in the bonito flakes and bring the mixture back to a boil for 5 minutes.

4.    Allow the broth to cool to room temperature, then strain it through a sieve lined with paper towels.

5.    Store the broth in a sterilized glass jar and refrigerate.

This kombu and bonito broth makes an excellent base for ramen and other Japanese dishes.