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“We’re making some traditional Aulacese (Vietnamese) pudding that my mother used to cook for me. We need just some glutinous rice, some call it sticky rice. And we also need some black beans. So we have one cup of these black beans and we have to soak it overnight, it’s the best. We can cover it. Let it boil. The trick is, you can put water in, like a little first, and if you see it’s too thick when it’s cooked, then you can add a little bit more water. And stir it up a little bit in the beginning so that the rice doesn’t stick to the bottom. Sometimes half an hour, 40 minutes would be good enough. The pudding is already boiling, so we stir it a little bit so that the sticky rice and the beans will not stick at the bottom of the pot. It’s boiling now, so we should turn the heat low. Do not put the sugar in before the rice opens. The rice is very hard and like one seed, but when it cooks, it opens up. So after that, you can put the sugar in. If you put it too early, the sticky rice will not be able to open that easily.” “We’re going to have some salad but remember to wash them well. Soak them in salty water for three to five minutes and rinse them several times in filtered water again before we can eat because, with raw food, you should be careful. No matter what, you recite the holy names of the Buddha or Jesus, Guru Nanak, Muhammad, Peace Be Upon Him, God. Then your food will be blessed and you’ll be more healthy.” “Remember, checking our pudding. The rice, when it’s open, about three sizes bigger than it originally was, then it’s OK already. It’s very fragrant already. Now we have to put in the sugar, cinnamon, and salt. Actually, salt you could put it in earlier, but you can also put it in now. Just a pinch of it, half a teaspoon. You can add about two teaspoons of ground cinnamon. And I put in one and a half cups of sugar. Once it’s mixed thoroughly, you allow it to simmer for a couple more minutes and then you remove from the heat and put it in bowls, ready to eat.” “We are preparing some raw salad. Cut them into finger-sized, bite-sized, and arrange it in a cup. I have some cabbage, just simple, white cabbage. And peppermint. I washed them all already and we even have some beans here. We are just preparing the beans, make it look clean. Cut both ends of it. Some zucchini even. Celery. All kinds, bell pepper, tomatoes, and broccoli. We have some nayonnaise, meaning vegan mayonnaise. And then you put in some of the fermented soya. Then chop some peppermint or coriander or dill or parsley. You have to chop it real fine this time. And you put it in the soya mayonnaise with the fermented soya cube. Then you mix it with a little soya sauce because the mayonnaise is kind of thick. Then you mix it so that the fermented soya blends well with the nayonnaise or vegannaise. Just use a fork to mash it together with the peppermint there. All mix together already. And you taste it. Very good.”
