Tuesday, June 17, 2008

Watercress salad


  • 2 portobello mushrooms, sliced
  • 1/2 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 tablespoon maple syrup or equivalent sweetener
  • 1/2 bunch watercress
  • 1/2 tomato, sliced
  • 3 dashes of black pepper

  • 3 tablespoons freshly squeezed lime juice
  • 1/2 tablespoon maple syrup
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil


1. Sauté mushrooms for 1 minute in olive oil, salt and maple syrup. Remove from heat and cool.

2. Combine mushrooms and watercress in a large bowl. Toss with dressing.

3. Transfer to a serving dish arranged with tomato slices.

Sunday, June 15, 2008

Making tofu with soybeans, lime juice and water

Makes about 1 pound and 12 ounces of tofu. It is delicious when still warm with just salt and black pepper.


2 1/2 cups soybeans
1/4 cup freshly squeezed lime juice
1 gallon water


1. Soak soybeans overnight and drain. Add fresh water and grind in a soybean grinder or blender.
2. Strain soybean pulp through a cheese cloth to make soymilk
3. Boil soymilk for about 45 minutes, stirring frequently. Reduce the heat and add lime juice.
Bring soymilk to boil again, tofu should start to form. The water should be clear with a yellow color, if not, add more lime juice, turn off the heat and cover the pot with a lid.
6. Allow to set for 1/2 hour.
7. Line a colander again with cheese cloth. Place the colander over a pot.
8. Transfer tofu to the strainer and fold the cloth over it. Place a plate on top, then place a gallon bottle of water for weight. (Make sure that the drained water in the pot does not touch the colander. If necessary, pour out the water from time to time.

10. Tofu is ready in about 2 hours.

Wednesday, June 11, 2008

Tropical garden from Florida

Mango (Xoài) Jackfruits (Mít)
Sugarcanes (Mía)

Papaya (Đu đủ)

Sapodilla (Sam bô chê)

Lemongrass (Xả) Peppers (Ớt)
Pandan leaves (Lá dứa)