Don’t throw them away! You can cut them into small pieces and freeze them. Frozen bananas are great for smoothie. Also, you can use your ripe bananas to make banana bread. yum… The best time to make banana bread is during cold weather. Can’t wait to make it in the winter! I like to eat banana bread with a cup of hot jasmine tea or with coffee in the morning.
As you probably know raw vegetables contain more nutrition than cooked vegetables. I heard that flax seeds and chia seeds also have many good health benefits so I add about a tablespoon of each with my vegetables and fruits and blend everything together to make a smoothie. I prefer my smoothie cold so I usually add half raw vegetables and fruits and half frozen fruits. This way I don’t have to add ice. You can add any vegetables or fruits you want depending on what you have in your refrigerator.
Did you know that aloe vera offers many health benefits? Here are just a few on the list:
1) Aloe vera is high in vitamins & minerals
2) Aloe vera is high in amino acids & fatty acids
3) Aloe helps with digestion
4) Aloe helps in detoxification
5) Aloe helps boost the immune system
5) Aloe vera is great for the skin
6) Aloe helps reduce Inflammation
Here are some of the aloe vera pots in my backyard. My next post I’ll show you how to add aloe vera to your smoothie.
My husband and I joined the Wine Club of the V Satttui Winery when we visited the Napa Valley a few months ago. Since then we have been receiving 2 bottles of wine each month. We have sampled different wines such as moscato, port, gamay rouge, syrah, merlot, rielsing, zinfandel, and muscat. So far I like their moscato the best. For the month of September, we received a bottle of 2010 chardonnay and 2007 cabernet sauvignon. They are still in my pantry. I’m saving them for special occassion.
Not sure how many times I have made egg rolls…. probably too many that I’ve lost count. I learned to make this dish by watching my dad making it when I was little.
I like to eat my egg rolls with green lettuce, Vietnamese herbs and dip it in fish sauce. Yummy…..
Recipe in pdf format.
Here are the ingredients to make egg rolls:
1 package egg roll wrappers
1 pound ground pork
1 medium onion
2 cups cabbage
1 cup carrots
1 cup taro root
1 pound of shrimps (remove shell and deveined and chop to small pieces)
½ cup jicama (this will make the egg roll crunchy inside)
Oil for deep-frying
1 teaspoon oyster sauce
salt and pepper to taste
1) Chop all the vegetables into small pieces
2) In a big bowl, combine and mix all chopped vegetables, shrimps, 2 eggs, ground pork,
oyster sauce, salt, and pepper.
3) Place 1 tablespoon of the filling in the center of the wrapper. Roll the corner closest to
you over the filling. Fold both sides and continue rolling the egg roll up until it is closed.
Brush the corner with water and press to seal.
4) Pour oil into a wok. When oil is ready, slide each egg roll carefully into the wok one at a
time. Deep-fry until they are golden brown, then drain on deep-fry rack or paper towels.
In this video, I’ll show you easy steps on how to make egg rolls.
One of my favorite Vietnamese dishes that I like to make is steamed bun or banh bao. Download my recipe in pdf format.
Here are the ingredients for steamed bun:
1 Package Steamed Bun Flour (Bot Banh Bao)
- 1 Chinese Sausage (Slice into 10 pieces)
- 5 Eggs (boiled and cut in half)
- Dried mushroom (After soaking in water for 30 minutes, cut into small pieces)
- ½ pound ground pork (Marinated with a little black pepper, garlic, and oyster sauce)
- 1/2 cup chopped cabbage
Combine ground pork, dried mushroom, and cabbage. Divide into 10 balls.
1) Take 1 tablespoon of flour from the package and set it aside for later use.
2) Mix ¼ of cup sugar, 1 cup of fresh milk or cold water, and gradually pour into the remain flour of the package and knead in 15 minutes.
3) Add 1 tablespoon of oil, knead again for 10 minutes, cover the dough in 30 minutes.
4) Divide the dough into 10 parts, and roll the dough thinly for each part.
5) Put the filling into the middle of the dough and fold the sides up and make a round roll.
6) Put water into the steamer and boil well. Add 1 tablespoon of vinegar into the boiling water to make buns whiter.
7) Steam the buns for 15 minutes and take cover off. Dry out the water on the cover, and steam for 10 more minutes. The buns are then well cooked, and ready for serving.
Note: I like Chinese sausages so I usually add 2 long slices instead of one. Also, sometimes I add shrimps or other vegetables such as carrots and taro root. My husband requested for curry steamed bun but I haven’t attempted it. Maybe when I’m in the mood. Don’t be afraid to adjust this recipe to your taste. You can add any ingredients you want!
If you have a different version of steamed bun, please share it with me by posting under comment. Thanks!