Eggplant Stir-Fried with Onions

Stir-fried eggplant with onions is a simple vegetarian dish. Japanese eggplant is the best choice for this dish, but you can substitute with another type of eggplant. The sauce for this recipe is a regular stir-fry sauce using soy sauce, mirin, sugar, and other seasonings like salt, pepper, and hot peppers.  Eggplant is rich in antioxidants, especially anthocyanins, which help protect cells from damage caused by free radicals. Some studies show that eggplant can reduce the risk of heart disease and lower LDL cholesterol, and triglyceride levels. With the many health benefits of consuming eggplant on a daily basis, this recipe is one of the ways for you to add eggplant to your meals.

Ingredients:

2 Japanese eggplants

1 medium white onion

2 green onions

2 garlic cloves, minced

Stir-Fry Sauce Ingredients:

1/2 cup water

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 tablespoon sugar

1 tablespoon mirin

Salt, pepper, dried chili

1 teaspoon mushroom seasoning

Other necessity:

Oil for stir-frying

Directions:

Cut eggplant diagonally and soak in lightly salted water for 15 minutes. Then take it out and let it dry.

Peel off the outer layer of the onion and cut into wedges.

Slice green onions to decorate.

Combine all sauce ingredients and set aside.

In a medium non-stick pan, add oil. When the oil is hot, add eggplant.

Fry eggplant until golden brown and add minced garlic.

Add onions and sauce. Continue cooking until the sauce thickens.

Adjust seasoning to your taste.

Turn off the stove and add green onions.

Bon Appétit!

Chicken and Red Curry with Eggplants

If you love curry, then this recipe is for you. The red curry paste, a flavorful base used in the Thai cuisine, is made from ingredients like dried red chilies, garlic, shallots, ginger, galangal root, ground coriander, and ground cumin. While you can make red curry paste at home, store-bought versions work just as well. Here's a simple Thai curry dish that makes dinner a wonderful feast.

Ingredients:

• 1/2 lb boneless chicken breast
• 1 Japanese eggplant
• 1 cup white onion, cut into cubes

Seasoning ingredients:

• 2 tbsp red curry paste
• 1 tbsp oil
• 1/4 cup coconut milk

Other ingredients:

• 1 cup chicken broth
• 1 cup coconut milk
• 1 tsp salt
• 1 tsp fish sauce
• 1 tbsp sugar
• 5 kaffir leaves

Topping:

• Basil

Serve with:

• Bread or rice

Directions:

1.   Cut the chicken into 1-inch cubes.

2.   Cut the eggplant into 1-inch cubes.

3.   In a saucepan, add oil. Add the red curry paste, kaffir leaves, and 1/4 cup coconut milk. Stir and cook until fragrant.

4.   Stir in the chicken and cook until it turns brown.

5.   Add the chicken broth and bring to a boil. Cook for 10 minutes.

6.   Add the eggplants and white onions. Adjust the seasoning with fish sauce, salt, and sugar.

7.   Add the remaining coconut milk and bring it back to a boil for 2 minutes.

8.   Serve the curry topped with basil and alongside bread or rice.

Sweet Rice and Mango

Mango and sticky rice is a classic Thai dessert that's both sweet and refreshing. I like to make this dish when I can find fresh mango. 

Ingredients:

1 cup sweet rice

1 cup coconut milk

1/4 tsp salt

2 tbsp sugar

A few pandan leaves

Top with the following:

1 tbsp sesame seeds

1 mango, peeled and cut into pieces

Directions:

Wash the rice several times to remove starch

In the bottom of the inner rice cooker, lay the pandan leaves. Add the rice, coconut milk, salt, and sugar. Mix well. 

Close the lid and turn the rice cooker on. 

When the rice is done cooking, you can adjust the seasoning.

When serving, sprinkle with sesame seeds and sliced mango on the side.

Tip: Here are other ways to make this dish even better when you have time:

1. **Soak the Rice**: Soaking the sweet rice for at least 4 hours or overnight can help it cook more evenly and achieve a better texture.

2. **Coconut Sauce**: You can make an extra coconut sauce by heating some coconut milk with a bit of sugar and salt. Drizzle this over the sticky rice after the rice has added an additional layer of flavor.

3. **Toasted Sesame Seeds**: Toasting the sesame seeds lightly before sprinkling them on top can enhance their nutty flavor.

California Sushi Roll Recipe

Sushi is a famous Japanese dish featuring small rice cakes wrapped in seaweed, traditionally served with fish or vegetables. It's typically enjoyed with a dipping sauce of sweet soy sauce and wasabi, and pickled ginger on the side. Surprisingly, making sushi requires very little equipment and is quite easy. All you need is a bamboo sushi mat and a rice cooker. Many people associate sushi with raw fish, but California rolls are a simple and popular version with a few readily available ingredients.

Ingredients:

• 1 cup cooked sushi rice (recipe below)
• 2 sheets toasted nori
• 2 tbsp mayonnaise
• 1 tsp toasted sesame seeds
• 1/2 avocado, cut into thin strips
• 4 crab sticks, sliced or shredded
• 1/2 cucumber, cut into thin strips

Directions:

1.    Place a bamboo mat in front of you. Put one of the nori sheets onto the mat.

2.    With wet hands, take 2-3 tbsp of sushi rice and spread it evenly over the nori sheet, leaving a 1/2-inch border.

3.    Spread 1 tsp of mayonnaise over the rice.

4.    Arrange the crab sticks, avocado strips, and cucumber strips along the center of the rice.

5.    Using the bamboo mat, roll the nori sheet over the fillings to meet the other side, ensuring the rice stays inside the nori. Roll and press the mat into a cylinder shape, slightly squeezing side-to-side.

6.    Transfer the roll to a cutting board and repeat with the remaining nori and fillings.

To Serve:

• Cut each roll into 6 pieces.
• Serve with soy sauce for dipping. The soy dipping sauce: the ponzu sauce or tempura dipping sauce can be bought. You can make the soy dipping sauce at home by combining soy sauce, sugar vinegar, and mirin.

Sushi Rice Recipe Ingredients:

• 1 cup short-grain rice
• 1 cup water
• 1 tbsp sake
• 2 tbsp sushi rice seasoning (store-bought) or homemade (see below)

Directions:

1.    Wash the rice three times to remove starch.

2.    In a rice cooker, combine the rice and water. Cook according to the rice cooker's instructions.

3.    Once done, transfer the rice to a wooden bowl and add the sake. Stir in the sushi rice seasoning.

Tip:

• This is an easy version to make California rolls. You can buy pre-made sushi rice and sushi vinegar.
• Wasabi is a spicy Japanese horseradish.
• To make sushi vinegar, combine 2 tbsp vinegar, 1 tbsp sugar, and 1/4 tsp salt.

The Cow, Sheep, and Pig

There is an interesting parable in Vietnamese Buddhist culture. The story says there is a pig, a sheep, and a dairy cow locked in a barn. One time, the owner caught the pig, and the pig screamed and resisted fiercely. The sheep and dairy cows did not like the pig's squealing, so they angrily criticized: "You are overdoing it. Whenever the boss comes to arrest us, we don't squeal as loudly as you do." After listening, the pig immediately responded: "Arresting you and arresting me are two completely different things. The boss arrested you just to take your fur and milk, but he arrested me to take my life, do you understand? After hearing this, the sheep and dairy cows were silent and could not say a word.

This story, although short, is very profound. It reminds us that people with different stances and thoughts, in various positions and circumstances, will find it very difficult to understand the other person. If we can stand from another person's perspective to look at the problem, we can understand others from deep within ourselves and have the ability to forgive opposing thoughts. The story also reminds us of the importance of understanding and empathy for others. According to the Buddhist explanation, even if people behave differently than you, you should forgive with love and compassion to have a peaceful inner life.

Squid Salad

The squid salad is one of the famous Vietnamese dishes. It is also healthy and quick to make. All the ingredients are very simple to find and most of them can be purchased at Asian markets or in an American supermarket. The boiled squid takes about 5 minutes, and the vegetables that come with the salad are up to each individual. Squid salad is indeed a delightful and healthy Vietnamese dish that's both quick and easy to prepare. Here's a simple recipe along with two flavorful dipping sauces to enhance your boiled squid.

 

Ingredients:

• 1 medium-sized tube squid (1 lb.)
• 1 medium white onion, thinly sliced
• 1/2 cucumber, thinly sliced
• 1 cup shredded white cabbage

Other Ingredients:

• 1 piece of fresh ginger
• 2 kaffir lime leaves
• 1 lemongrass stalk

Seasonings:

• Salt
• Black pepper
• Sugar
• Chicken powder

Dipping Sauce 1 ingredients:

• Equal parts fish sauce, lemon juice, and sugar
• Minced garlic, ginger, and hot chili

Dipping Sauce 2 ingredients:

• 1 tbsp olive oil
• 1 tbsp minced lemongrass
• 1 tbsp hoisin sauce
• 3 tbsp coconut milk
• Salt and pepper to taste

 

Directions:

1.    Preparing the Squid:

·         Wash and clean the squid.

·         Slice into 1/2 inch thick rounds.

2.    Boiling the Squid:

·         In a pot, add 2 cups of water, sliced ginger, kaffir lime leaves, and smashed lemongrass.

·         Season the water with salt, sugar, chicken powder, and black pepper.

·         Bring to a boil for 5 minutes, then add the squid.

·         Cook the squid for another 5 minutes, then remove and set aside.

3.    Preparing Dipping Sauce 1:

·         Combine fish sauce, lemon juice, sugar, minced garlic, ginger, and hot chili.

·         Mix well and adjust to your taste.

4.    Preparing Dipping Sauce 2:

·         In a small saucepan, heat olive oil.

·         Add minced lemongrass and cook until fragrant and slightly browned.

·         Add hoisin sauce and coconut milk, stirring and cooking for another 2 minutes.

·         Adjust the taste with salt and add chili powder, if desired.

5.    Serving the Salad:

·         On a serving plate, arrange the shredded cabbage, sliced white onion, and cucumber.

·         Top with the boiled squid.

·         Serve the dipping sauces on the side or pour them over the salad as desired.

Salad Mixed With Vinegar Oil

Fresh vegetables mixed with vinegar and oil are a staple in Vietnamese daily family meals, adding both flavor and nutrition.

When preparing a salad with vinegar and oil, it's essential to choose fresh vegetables, such as rau càng cua (peperomia) or watercress. These greens maintain their crispness and limit the need for additional oils. This dish is not only healthy for everyone, but it can also aid in weight loss.

Opt for vegetables rich in carotenoids and polyphenols, which contain bioflavonoids known for their antioxidant properties. These nutrients help reduce the risk of cardiovascular disease and prevent cancer. Additionally, consuming salads provides a substantial amount of B vitamins, which stimulate fluid secretion, enhance intestinal motility, and help eliminate cholesterol from the body. These vegetables also have medicinal benefits.

Vegetables in salads also contain trace elements vital for children's development and overall health. Including a salad mixed with vinegar and oil in your meals a few times a week is a nutritious and beneficial choice.

Ingredients:

1 bunch of rau rau càng cua and watercress

1/2 white onion, thinly sliced

2 eggs

1 cup cherry tomatoes or 1 large tomato, sliced

1/2 small cucumber, sliced

Shallot, thinly sliced

Minced garlic clove

Chili (optional)

Vinegar ingredients:

2 tablespoons vinegar

2 tsp sesame oil

1 tbsp sugar

1/4 teaspoon salt

1/4 teaspoon pepper

Directions:

Preparing fried onions and garlic:

Put a small pot on the stove and add 1/4 cup of oil.

Add shallot and garlic and fry until golden brown.

Mix vinegar oil:

Using a bowl, add all the vinegar ingredients and mix well. You can adjust it to taste.

Add 1 tablespoon of fried onion, garlic, and oil to the vinegar mixture. You can add chili if you want it spicy.

Preparing vegetables:

Wash and dry purchased vegetables.

Soak white onions in ice water for about 10 minutes then take them out and drain. This step will help the onions become crispy.

Boil two eggs until cooked.

If using large tomatoes, slice thinly.

Presenting and enjoying:

Arrange all the vegetables, eggs, tomatoes, and cucumbers on a plate.

Drizzle with vinaigrette evenly and enjoy.

This salad with vinegar and oil is not only delicious but also very healthy. I wish you success and a delicious meal!

Tip: you can make a jar of vinegar and oil to save time whenever you would like to enjoy this salad. You can choose the variety of vinegar to suit your taste. If sesame oil is not what you like, you can substitute with olive oil.