We don’t even have a table here, because, we room it all out for people to meditate. So you just eat like this, standing like me. Wow, we have (vegan) spring rolls here. Wow, Good Love, he likes this. I’ll give him some of this. He loves this. […] He loves all this stuff. He loves Aulacese (Vietnamese) stuff. And He loves this (vegan) fish roll as well. […]
And this is Aulacese (Vietnamese) sticky rice, fried. In Âu Lạc (Vietnam), the sticky rice looks like this. We wrap it in banana leaves, and then normally we eat this boiled. It takes a long time to cook, 8 to 24 hours. It depends on how big. And we cook it. After that, we eat like this together, hot, with the family. Normally, we eat this only on [Lunar] New Year. And after New Year, there’re some leftovers, and it becomes hardened inside, the rice is not as soft anymore. And then, we just fry it like that, and we eat. But it has to be fresh. When it’s first fried, then it’s fresh and crispy, like French fries. You know, it tastes delicious. And we eat it with pickled carrots [and] stuff like that. Tastes good? (Yes, very good, Master.) […]
You never had this sauce before, anywhere else. Not even in a first-class Aulacese (Vietnamese) restaurant, or any restaurant because the ingredients – a mixture of cashew nuts, and some herbs, all kinds, and fermented soybeans – you don’t have it anywhere else. (Thank You.) Eat, eat, and tell me if it’s good or not. […] I just wonder why the whole world doesn’t know about these (type of) herbs. And nobody else uses it. (Yes.) They use maybe some, like coriander, but...or Schnittlauch (chives) in German. […] And then I wonder why they don’t use all this, and they use them in cosmetics only. They use peppermint maybe, or Basilikum (basil), they use it. But the others, these long mints, they don’t use them. (It’s very fresh.) Yeah, it’s good. Healthy, no? (Yes, very healthy.) […]
Photo Caption: Freedom To Grow Is What God Bestows
