Soup of Bitter gourds infilled with pestled pork (Canh khố qua dồn thịt heo)

Soup of Bitter gourds infilled with pestled pork (Canh khố qua dồn thịt heo).

by tonytran2015 (Melbourne, Australia).

Click here for a full, up to date ORIGINAL ARTICLE and to help fighting the stealing of readers’ traffic.

(Blog No.2xx).

#Soup, #bitter gourd, #Canh khố qua, #, #MSG, Soup of Bitter gourds infilled with pestled pork (Canh khố qua dồn thịt heo).

The dish is a very simple, non-odoured, delicious, healthy low priced watery soup dish in Vietnamese and Cantonese cuisine. One of its variations is soup of only bitter gourds slices.

Non-odored dish means a dish that does not make your body have its aroma (smell) after eating.

1. Bitter gourds have bitter taste, one of the most complex taste.

Human beings are able to sense at least five known elemental tastes (each of which cannot be reproduced by any combination of other tastes) they are sweetness (having high concentration of sugar), saltiness (having high concentration of NaCl), sourness (having high concentration of H30+ ions), savoriness (having high concentration of MSG !), and bitterness which is the most complex taste (https://en.wikipedia.org/wiki/Taste).

Compounds that have an alkaline pH, such as baking soda, often have a bitter flavor (https://www.thespruceeats.com/what-is-bitterness-1328482) but some acidic compounds like coffee can also have a bitter flavor.
Bitter taste is brought about by many fundamentally different substances, high concentration of alkaloid having “basic nitrogen atoms”. In total there are about 35 different proteins in the sensory cells that respond to bitter substances. From an evolutionary standpoint, this can be explained by the many different bitter species of plants, some of which were poisonous. Recognizing which ones were indeed poisonous was a matter of survival, (https://www.ncbi.nlm.nih.gov/books/NBK279408/). (https://www.npr.org/sections/thesalt/2013/11/12/244789655/why-can-we-taste-bitter-flavors-turns-out-it-s-still-a-mystery), ( http://sitn.hms.harvard.edu/flash/2013/the-bittersweet-truth-of-sweet-and-bitter-taste-receptors/ )

Bitter gourds are the fruits of the herbaceous, tendril-bearing vines Momordica charantia (https://en.wikipedia.org/wiki/Momordica_charantia).

327px-Momordica_charantia_Blanco2.357-original

Figure: Bittergourd vine (original file https://commons.wikimedia.org/wiki/File:Momordica_charantia_Blanco2.357-original.png, the file is in the public domain in its country of origin).

Bitter gourds also have many other names in Vietnamese, they are Mướp đắng, Cẩm lệ chi, Lại Bồ Đào (Cứu Mang Bản Thảo), Hồng cô nương (Quần Phương Phổ), Lương Qua (Quảng Châu Thực Vật Chí), Lại qua (Dân Gian Thường Dụng Thảo Dược Hối Biên), Hồng dương (Tuyền Châu Bản Thảo) (https://amp.thaythuoccuaban.com/vithuoc/khoqua.htm).

Bitter gourds are very bitter. The bitterness is caused by a tetracyclic triterpenoid compound called cucurbitacin, which also makes cucumbers bitter.

2. Claimed beneficial effects.

Bitter gourds have a long list of nutrients.

A portion of 100g of cooked, boiled (without salt) , drained, bitter gourds pods contains (https://fdc.nal.usda.gov/fdc-app.html#/food-details/168394/nutrients):

Name Amount Unit Deriv. By

Water 93.95 g

Energy 19 kcal Calculated

Protein 0.84 g

Fiber, total dietary 2 g

Calcium, Ca 9 mg

Iron, Fe 0.38 mg

Magnesium, Mg 16 mg

Phosphorus, P 36 mg

Potassium, K 319 mg

Sodium, Na 6 mg

Zinc, Zn 0.77 mg

Copper, Cu 0.033 mg

Manganese, Mn 0.086 mg

Selenium, Se 0.2 µg Calculated from different food; From average values for food category; No adjustment; Retention factors not used

Vitamin C, total ascorbic acid 33 mg

Thiamin 0.051 mg

Riboflavin 0.053 mg

Niacin 0.28 mg

Pantothenic acid 0.193 mg

Vitamin B-6 0.041 mg

Folate, total 51 µg

Folate, food 51 µg

Folate, DFE 51 µg Calculated

Choline, total 10.8 mg Based on another form of the food or similar food; Concentration adjustment; Solids; Retention factors not used

Vitamin A, RAE 6 µg Calculated

Carotene, beta 68 µg Other procedure used from imputing

Vitamin A, IU 113 IU Calculated

Lutein + zeaxanthin 1323 µg Based on another form of the food or similar food; Concentration adjustment; Solids; Retention factors not used

Vitamin E (alpha-tocopherol) 0.14 mg Based on another form of the food or similar food; Concentration adjustment; Solids; Retention factors not used

Vitamin K (phylloquinone) 4.8 µg Based on another form of the food or similar food; Concentration adjustment; Solids; Retention factors not used

Fatty acids, total saturated 0.014 g

So various effects can be expected from bittergourds.

Bitter gourds are claimed by Vietnamese and Chinese traditional medicine to have many nutritional/medicinal components and benefits.

Bitter gourds are claimed by Vietnamese and Chinese traditional medicine to be effective in treating high blood pressure and diabetes (https://nhungmonthuocquy.blogspot.com/2009/03/vi-thuoc-kho-qua.html?m=1) (https://khoquarung.net/cong-dung-cua-kho-qua-rung-co-tac-dung-gi).

3. Contraindications.

Consumption of large amount (6ml/kg of body weight) of bitter gourds may be deadly (Uống 15-40ml/kg cơ thểthì sau6-18 giờ sẽ chết, Uống 6ml/kg cơ thể thì 80-90% sau 5-23 ngày thì chết (Trung Dược Đại Từ Điển), https://amp.thaythuoccuaban.com/vithuoc/khoqua.htm).

Bitter gourds may be harmful to pregnant women (Cho chuột có thai uống 6ml/Kg cơ thểcó thể làm cho tử cung ra máu, sau đó ít giờ thì chết, https://amp.thaythuoccuaban.com/vithuoc/khoqua.htm)

Bitter gourds should be mixed with a lot of ginger when consumed by people with weak digestion otherwise bittergourds may cause stomach ache and diarrhea in them (Người tỳ vị hư hàn, ăn Khổ qua sẽ bị thổ tả, bụng đau(Trấn Nam Bản Thảo), https://amp.thaythuoccuaban.com/vithuoc/khoqua.htm )

4. Preparation.

SoupOfBitterGourds

Figure: Soup of Bitter gourds infilled with pestled pork (Canh khố qua dồn thịt heo).

Open up bitter gourds longitudinally and remove all the seeds, they are the most bitter parts of the fruits. Soak the opened gourds in salt (NaCl) solution for half an hour to reduce their bitter taste. Fill the gourds with pestled pork. You may optionally tie up individual gourds by long leaves of chives to hide the longitudinal cuts.Cook the the gourds with infill of pestled pork in simmering water in a glass pot for half and hour.Place gourds into individual bowls, add parsley to the bowls.

The dish is ready to serve.

NOTE: Glass or ceramic cook pots do not interfere with the taste of the soup.

5. Ingredients

Figure: Raw bitter gourds (Vietnamese/Chinese variety)

a- Raw green bitter gourds (Momordica charantia), of Chinese/Vietnamese variety are sold at around $4 AUD per kilogram. Each bitter gourd may weigh about 500g. The fruit has a distinct warty exterior (Chinese/Vietnamese variety is less warty than Indian variety) and an oblong shape. It is hollow in cross-section, with a relatively thin layer of flesh surrounding a central seed cavity filled with large, flat seeds and pith. A green fruit’s flesh is crunchy and watery in texture, similar to cucumber but bitter. The skin is tender and edible. Seeds and pith appear white in unripe fruits; to be removed before cooking.

b- Pork, to be chopped and pestled.

c- Parsley

d- Pepper,

e- Ginger (optional, for serving bitter gourds to people with weak digestion).

WARNING:

All benefits discussed here are only for bitter gourds prepared WITHOUT monosodium glutamate. Current trend of Vietnamese and Chinese restaurants is to heavily lace all food in Mono sodium glutamate which may cause problems to your health.

Mono-sodium glutamate (MSG) changes the taste of this soup. Unprofessional cooks using non-authentic recipes may put in a lot of mono-sodium glutamate to fool customers. Traditional, authentic recipes have no such modern ingredient. Soup with MSG is watery, with little vegetable and little pork .

In the short term, mono-sodium glutamate may cause extreme headache, throat congestion, prolong thirst and swelling of your ankles and feet. Do NOT eat any non-authentic dish prepared with such ingredient.

6. Where to find it?

It is an inexpensive, common favorite dish (costing 30000VND =$1:50 US in 2018) in Vietnam (in Saigon).

I don’t know how much it would cost in a Vietnamese restaurant outside Vietnam.

References.

[1]. https://en.wikipedia.org/wiki/Taste

[2]. https://www.thespruceeats.com/what-is-bitterness-1328482

[3]. https://www.ncbi.nlm.nih.gov/books/NBK279408/

[4]. https://www.npr.org/sections/thesalt/2013/11/12/244789655/why-can-we-taste-bitter-flavors-turns-out-it-s-still-a-mystery

[5]. http://sitn.hms.harvard.edu/flash/2013/the-bittersweet-truth-of-sweet-and-bitter-taste-receptors/

[6]. https://en.wikipedia.org/wiki/Momordica_charantia

[7]. https://fdc.nal.usda.gov/fdc-app.html#/food-details/168394/nutrients

[8]. https://amp.thaythuoccuaban.com/vithuoc/khoqua.htm

[9]. https://nhungmonthuocquy.blogspot.com/2009/03/vi-thuoc-kho-qua.html?m=1

[10]. https://khoquarung.net/cong-dung-cua-kho-qua-rung-co-tac-dung-gi

[11]. https://en.m.wikipedia.org/wiki/Monosodium_glutamateRelated LIVING/HOW TO blogs:,Soup of Parsnip and Tomatoes.jpg

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Five Spice mixture

Five spices mixture.

by tonytran2015 (Melbourne, Australia).

Click here for a full, up to date ORIGINAL ARTICLE and to help fighting the stealing of readers’ traffic.

(Blog No. 1xx).

#five spice, #mixture, #star anise, #amomum, #cloves, #Sichuan pepper, #fennel seeds, #liquorice, #cinnamon.

Five spices mixture.

1. Five spices mixture.

Figure: A Five Spices mixture.

It is a special ingredient mixture for cooking to give the distinctive smell and taste of Vietnamese rice noodle soup “Pho”.

2. Ingredients.

Figure: A Five Spices mixture. It is commonly a mixture made up of up to seven ingredients: 1.star anise, 2.amomum, 3.cloves, 4.Sichuan pepper, 5.fennel seeds, 6.liquorice, and 7.Chinese cinnamon.

The name implies that it is a mixture of five varieties of spices, with all having similar smells. The ready mixed mixtures sold in shops usually have six or up to seven ingredients. Only the first five ingredients listed here are present in most mixture bags. They may be the original five ingredients. They are: 1.star anise, 2.amomum, 3.cloves, 4.Sichuan pepper, 5.fennel seeds, 6.liquorice (later addition?), and 7.Chinese cinnamon (later addition?).

Liquorice is widely used in Orient as an agent to prevent cold and flu (proof required), overuse of liquorice may cause bleeding in the nose.

Cinnamon is also widely used in Orient as an agent to prevent cold and flu (proof required). When used as a spice, cinnamon seems to inhibit moulds from growing in soup broth.

Star anise gives the predominant smell of Five Spices mixture. Some people put star anise into Vietnamese sticky rice alcohol to make alcohol with anise flavor.

3. Cautionary notes.

Eating too much food cooked with five spice mixture will make your sweat and urine have its smell.

4. Where to find it.

Five spice mixture is sold in 100g bags in Chinese grocery store. Currently each bag costs about AUD 3.00

References.

[1]. https://www.thespruce.com/how-to-make-five-spice-powder-4065302

[2]. https://en.m.wikipedia.org/wiki/Spice_mix

[3]. Licorice, https://www.drugs.com/mtm/licorice.html

[4]. Licorice Root, National Center for Complementary and Integrative Health (NCCIH), https://nccih.nih.gov/health/licoriceroot

[5]. https://www.healthline.com/nutrition/10-proven-benefits-of-cinnamon#section4

[6]. Cinnamon, National Center for Complementary and Integrative Health (NCCIH), https://nccih.nih.gov/health/cinnamon

Please note that round worms are quite different from human beings.

[7]. Cinnamon Bark and Ginseng in Herbal Formulas Increase Life Span of Roundworms, https://nccih.nih.gov/research/results/spotlight/052510.htm

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Sore throat infection from cold drinks with ice in Vietnam.

Sore throat infection from cold drinks with ice in Vietnam.

by tonytran2015 (Melbourne, Australia).

Click here for a full, up to date ORIGINAL ARTICLE and to help fighting the stealing of readers’ traffic.

(Blog No. 1xx).

Visitors to Vietnam (most of them to Saigon) often caught Sore Throat infection. They would hear some claims by the mass that there are some outbreaks of throat infection by influenza virii. Actually there are no such outbreaks in influenza virii to cause such infection.

This is the story of my own search for the real reason for the claim that drinking cold drink with ice in Vietnam may cause a throat infection.

#throat infection, #cold drink with ice cubes, #unhygienic drink serving, #Vietnam

Sore throat infection from cold drinks with ice in Vietnam.

1. Having sore throat after having few drinks in Vietnam?

A tourist went out to have few glass of beers or cold drinks in the most expensive places in Vietnam and come back to his room with a sore throat infection. His friends tell him that everyone drinking cold drinks in Vietnam eventually gets an infection due to the cold drinks. Government Health Department has so many blunders that it has no more credibility to offer any recommendation. So the tourist may believe that his cold drinks may have caused his infection.

2. My search for the true cause of sore throat infection in Vietnam.

Ice makers in Vietnam are under some degree of control by the Vietnamese Health Department.

The beer and soft drink makers are also under some degree of control by the Vietnamese Health Department.

The drink glasses have been mostly cleaned and well washed.

So it was a puzzle to see why a tourist can catch a throat infection in an expensive reception or club.

3. Some investigative work is needed.

Paying attention on the way cold drinks are served in Vietnam brings out some UNSUAL activities: The waiters are always busy pulling out the ice cubes from guests’ glasses to replace them with bigger cubes: The partially dissolved cubes are pulled out of each glass by a pair of tongues. They are then placed in an ice bucket that carries all ice cubes, new and partially dissolved. The waiters then choose from those cubes one of the right size for dropping into the guest’s glass to make its liquid rise to the brim. The waiters want to make an image that the glasses of all guests are always full.

You should know by now why people consuming cold drinks with ice cubes have sore throat infection.

4 The most probable cause of throat infection for tourists to Vietnam

a/- Suppose that a guest has a throat infection.
b/- The pair of tongues that dip into his drink may carry some virus.
c/- His ice cubes may carry some virus.
d/- The ice bucket now spreads thw virus to all cubes.
e/- The pair of tongues and the ice cubes from the bucket carries virus to the guest being served.
f/- Every guest now equitably shared some virus.

5. Personal actions to avoid such throat infection.

a/- Whenever I needed a drink, I avoided their glasses, pair of tongues for ice and ice cubes by asking for a fridge cooled, sealed, pull-top can of drink. I would then personally wash its top in the toilet then bring it back to the table and open it, drinking the content directly from its opened top with a drink straw. I would then ask the waiters to give me privacy and keep away from me and my can of drink !

b/- If ice cubes are needed insist on obtaining them yourself directly from a sealed bag from a well known ice manufacturer and NOT PARTIALLY DISSOLVED cubes as the latter may come out of someone else’ glass. It is paradoxic that STREET VENDORS seem to ADHERE MORE to this rule for hygiene than expensive clubs and reception centers full of (wrongly trained) busy looking waiters.

c/- Observe strictly the rules of NOT SHARING EATING AND DRINKING CUTTLERY. This rule is observed rigorously in Western Countries and in Former (pre 1975) South Vietnam but it is NOT observed by people from former North Vietnam.

d/- The non-observance of this rule of NOT SHARING EATING AND DRINKING CUTTLERY now spreads to the majority of alcoholic drinkers in Vietnam. DO NOT share their glasses and avoid drinking with them.

Reference.

[1].

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Soup of Parsnips and Tomatoes (Canh củ cải trẳng).

Soup of Parsnips and Tomatoes (Canh củ cải trẳng).

by tonytran2015 (Melbourne, Australia).

Click here for a full, up to date ORIGINAL ARTICLE and to help fighting the stealing of readers’ traffic.

(Blog No.115).

#Soup, #parsnip soup,, #Parsnip, #tomatoes, #Canh Cu Cai Trang, #MSG,

Soup of Parsnips and Tomatoes (Canh củ cải trẳng).

This is a very simple, non-odoured, low priced soup dish that is also the base for making a variety of delicious, healthy Vietnamese and Cantonese dishes such as soup of pork legs (canh đùi heo), soup of pork ribs (canh sườn heo), soup of minced pork wrapped in Chinese cabbage and chives (canh cải Bẳc thảo dồn thịt), or soup of minced pork stuffed in chive strung tofu, (canh đậu hủ dồn thịt), soup of balls of minced fish (canh cá vò viên), soup of balls of smashed beef (thĩt bò vò viên), Cantonese rice noodle soup (Hủ tiểu).

Non-odored dish means a dish that does not make your body have its aroma (smell) after eating.

(Parsnip=Củ cải trẳng, Chinese cabbage= Cải Bẳc (Northern) thảo (vegetable); Chives= Hẹ).
1. Preparation

Chop a whole parsnip into small pieces of about 10g in weight each and boil it in a glass or ceramic cook pot until it becomes soft. Slice tomatoes into one eighth pieces and add to the broth and boils until tomato pieces also becomes soft as in the photo.

You may add some chopped shallots, chopped spring onions and ground pepper to suite your taste.

The soup is ready for serving.

NOTE:

Glass or ceramic cook pots do not interfere with the taste of the soup.
2. Ingredients

a. Parsnip plant (Pastinaca sativa) is a root vegetable closely related to the carrotand parsley.

Parsnips are sold in supermarket as tubers. They look like washed carrots but they are white, about 20cm to 40cm long. Current price is $4.00 AUD ($3 USD) per Kg.

Parsnip tubers had been used as a sweetener in Europe until replaced by beetroot and sugar-canes. They are rich in vitamins (C, E, B1, B6, B3, B5) and mineral metals (K, P, Mg, Ca, Na).

Parsnips repel aphids, Western organic planters plant them among cabbage plants to repel aphids, using no insecticide but parsnips’ natural odour.

Oriental (Eastern) herbalists claim that parsnips neutralize many toxic substances as well as render ineffective (proof ?) oriental oral medications. Herbalists’ wisdom advises against eating any parsnip together with pears, apple, grapes, medicines, ginseng, carrots (Rigorous proofs to claims are still not available).

b. Tomatoes are sold in supermarkets. Current price is $3.00 AUD ($2 USD) per Kg.

c. Shallots (Hành hương). Leeks (Hành Tây).

d. Spring onion (hành lá). Chives (Hẹ).

CAUTION:

Touching parsnip then exposure of the skin to sunlight may cause skin rash.

While the root of the parsnip is edible, the shoots and leaves of the plant have toxic sap containing furanocoumarins [1].

WARNINGS:

Mono-sodium glutamate (MSG) imitates the taste of this soup. Unprofessional cooks using non-authentic recipes may put in a lot of mono-sodium glutamate to fool customers. Traditional, authentic recipes have no such modern ingredient. Soup with MSG is watery, with few parsnips and few tomatoes.

In the short term, mono-sodium glutamate may cause extreme headache, throat congestion, prolong thirst and swelling of your ankles and feet. Do NOT eat any non-authentic dish prepared with such ingredient.
3. Contraindications [3].

Parsnips are not to be eaten while taking some herbal medications.

Parsnips are not to be eaten with [3, 4, 5, 6, 7]:

a. Carrots. Carrots have many enzymes that quickly destroy any beneficial vitamin C from parsnips [3,4].

b. Ginseng. [3].

c. Pears, apples, grapes. Cyanogenic acid from parsnip may react (proof ?) with some compounds of in these fruits [3,4] to produce toxic chemicals. Vietnamese herbalists and media [3,4,5,6,7] claimed that prolonged consumption of these toxic chemicals can even cause (proof ?) lumps on the necks.

d. “Wood ears” mushrooms (Auricularia auricula-judae). Eaters would have skin rash [4].

4. Where to find it?

It is an inexpensive, common favorite dish (costing 10000VND =$0:50 US in 2017) in Vietnam (in Saigon).

I don’t know how much it would cost in a Vietnamese restaurant outside Vietnam.

References.

[1]. https://en.m.wikipedia.org/wiki/Parsnip

[1b]. https://www.betterhealth.vic.gov.au/health/ingredientsprofiles/Parsnip

[2]. https://en.m.wikipedia.org/wiki/Monosodium_glutamate

[3]. http://m.vietnamnet.vn/vn/suc-khoe/an-toan-thuc-pham/khong-nen-an-cu-cai-trang-voi-nhung-loai-nay-342952.html

[4]. http://us.24h.com.vn/suc-khoe-doi-song/5-thuc-pham-ky-an-voi-cu-cai-trang-vi-de-sinh-benh-c62a828710.html
[5]. http://m.soha.vn/song-khoe/cu-cai-vo-tinh-an-voi-nhung-thuc-pham-sau-rat-co-hai-20140401144246627.htm

[6]. https://m.vov.vn/suc-khoe/tac-dung-khong-ngo-cua-cu-cai-trang-366521.vov

[7]. https://m.baomoi.com/dung-bao-gio-ket-hop-cu-cai-trang-voi-5-thuc-pham-nay-keo-mang-hoa/c/23053807.epi

[8]. https://crookedbearcreekorganicherbs.com/2018/04/10/companion-planting-with-herbs/
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Smashed mung bean (green) peas in crushed ice

Smashed mung bean (green) peas in crushed ice

by tonytran2015 (Melbourne, Australia).

Click here for a full, up to date ORIGINAL ARTICLE and to help fighting the stealing of readers’ traffic.

(Blog No.108).

#Smashed mung bean, #drink, #dessert, #Chè đậu xanh, #nước dừa đường cát,

Smashed mung bean (green) peas in crushed ice.

Smashed mung bean (green) peas in crushed ice (Chè đậu xanh) is a delicious, simple Vietnamese thick drink or dessert dish. It is sometimes served with boiled concentrated coconut extract (Chè đậu xanh nước dừa đường cát)

(Chè = sweet thick Drink/Dessert, Đậu= Peas, Xanh= green, Nước= Juice, Dừa= Coconut, Đường=Sugar, Cát= of small grains)

1. Recipe.

Figure: Smashed mung bean (green) peas in crushed ice in 150ml glass.
1. Buy split peas of mung beans. They are made by crushing the mung bean (green) peas. The outer green crusts have been discarded, the yellow cores are split. Only the yellow, kidney shaped half cores are retained and sold as split mung bean (green) peas.

2. Boil the split mung bean peas until they are soften and broken up into a thick yellow paste.

3. You may add refined sugar (ordinary refined, table sugar, “đường cát” in Vietnamese) to the mixture to suit your taste.

4. Some people may add boiled coconut extract (nước dừa) to the mixture. I don’t, it is just not my taste and it may cause stomach upset if left at room temperature for too long.

CAUTIONS:

1. A nutritious, healthy drink may become a harmful drink if the traditional recipes are not observed.

2. Cooks using unauthentic recipes may use artificial sweetener (saccharin) in the drink to reduce their purchase cost of ordinary sugar! The traditional recipes has no such modern ingredient

3. If your mouth and your taste feel not normal about 30 minutes after taking this drink, you may have consumed some artificial sweetener.

2. Alternative dessert from whole mung beans.

Some people may boil whole mung bean peas until the green crusts separate and the yellow cores are just split and softened. The crusts are not removed from the yellow split cores.

This whole pea dessert is then served. It is not as soft as the other drink/dessert.

3. Ingredients.

Figure: Mung beans of 5mm size.

The whole Mung Bean peas are in the photograph. The peas are then crushed into a green crust and two half cores each is yellow and has kidney shape. The yellow half cores are sold as split Mung Bean (green) peas.

4. Where to find it.

It is a common drink (costing 40000VND =$2.00US in 2017) in Vietnam (in Saigon). In Australia, it cost $4.00AUD.

Outside Vietnam, you may expect it to cost about $3.00US.

References.

[1]. Mung Beans as grains for self-reliance, https://wordpress.com/post/survivaltricks.wordpress.com/4998

[2]. https://en.m.wikipedia.org/wiki/Saccharin

Related LIVING blogs:

Herbal noodle soup of stewed fried duck / Mi vit tiem, posted 2017/11/23

The agonizing choice of Vietnamese food dishes, posted September 27, 2017

Rice as emergency food., posted December 24, 2016

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Mung Beans as grains for self-reliance.

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Authentic Herbal Noodle Soup of Stewed, Fried Duck (Mì Vịt Tiềm chánh gốc), Herbal noodle soup of stewed fried duck / Mi vit tiem, , The agonizing choice of Vietnamese food dishes, , , Mung Beans as grains for self-reliance. , Rice as emergency food.,…all.

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Authentic Herbal Noodle Soup of Stewed, Fried Duck (Mì Vịt Tiềm chánh gốc)

Authentic Herbal Noodle Soup of Stewed, Fried Duck (Mì Vịt Tiềm chánh gốc)

by tonytran2015 (Melbourne, Australia).

Click here for a full, up to date ORIGINAL ARTICLE and to help fighting the stealing of readers’ traffic.

(Blog No.104).

#authentic, #Stewed Fried duck, #Noodle Soup, #Mì Vịt Tiềm, #MSG,

Authentic Herbal Noodle Soup of Stewed, Fried Duck (Mì Vịt Tiềm chánh gốc).

We are lucky to learn from Mr. Mach Van Cuong an AUTHENTIC recipe for making Stewed Fried Duck in Noodle Soup. Mr Cuong is a food connoisseur who wants to preserve and disseminate Oriental knowledge. Oriental recipes have usually been closely guarded as family secrets.

Mr Cuong had been working for his parents’ business in various types of activities (importing and exporting of electronic parts, jewelers tools, and herbal food supplies). He enjoys applying traditional herbal knowledge.

Figure: Mr Mach Van Cuong who teaches the Authentic Recipe presented here .

Herbal Noodle Soup of Stewed, Fried Duck (Mì Vịt Tiềm) originated from Cantonese or Hakka recipes. It is a delicious, tasty, nutritious, slightly odored dish and is well liked in Saigon. It is claimed to bring some medicinal benefits and is of higher price than other dishes of ordinary noodle soups.

(Mì=Noodle Soup, Vịt=Duck, Tiềm=Stewed, Slow cooked)

1. Herbal noodle soup of stewed, fried/roasted duck.

Figure: Herbal Noodle with Stewed, Fried/Roasted Duck (Mì Vịt Tiềm) in 300 ml bowl from a shop. Authentic recipes does NOT serve any green vegetable with the dish.

The dish may have been called Noodle Soup with Roasted Duck. This is a misnomer as the duck has NOT been roasted in the preparation of this dish.

Herbal Noodle Soup of Fried/Roasted Duck (Mì Vịt Tiềm) is usually served with 2 accompanying dishes of Fried Prawn Pancake and Crunchy Pickled Slices of Papaya.

CAUTIONS:

1. A nutritious, healthy dish may become a harmful dish if the traditional recipes are not observed.

2. No MSG: Cooks using unauthentic recipes may put mono-sodium glutamate in the dish. The traditional recipes has no such modern ingredient.

3. About 2hr after eating this dish, your body may have some odor of the dish! This is easily noticeable from the odor of your urine.

4. Your skin may have a light strange sensation caused by the oil and sweat glands excreting some compounds absorbed from the dish.

2. Authentic Recipes.

Figure: Herbal Noodle with Stewed, Fried/Roasted Duck (Mì Vịt Tiềm) from a shop in Melbourne, Australia. Authentic recipes does NOT serve any green vegetable with the dish..

1. Marinate a duck leg (quarter of a duck) in Mushroom soy sauce for 20min. This marination gives the duck leg a good brown color.

2. Fry the marinated leg in hot oil until the skin start bubbling. The duck leg will turn black.

3. Stew the so fried leg in a soup containing:

30g of Hoài Sơn (Huai Shan in Chinese), (Củ mài = Dioscorea hamiltonii), a white traditional and Chinese medicinal(?) root tuber [1,2,3,4],

10g of Codonopsis_pilosula (Đản Sâm in Vietnamese, dengshen in Chinese meaning “poor men’s ginshen”) [4b]

15g of Lycium barbarum fruits, Kỷ Tử in Vietnamese (fruits which look like chillies but are NOT hot, from the plant Cẩu Kỷ Tử),

20g of dried Longans,

20g of Chinese plums and Chinese prunes,

10g of dried Lotus seeds,

15g of Shiitake (a type of delicious mushroom), ,

4g of Five Spice mixture.

The ratio of the mixture may be varied to suit your taste.

4. Separately boil about 200ml of water. Dip 50g of egg noodle into this boiling water for 20 seconds. The noodle is now cooked and softened. Take the noodle out of boiling water and immediately wash it with cold water to stop noodle lengths from sticking together.

5. Serve the stewed fried leg with boiled egg noodle in the broth.

6. Avoid adding any green vegetable to the broth as green vegetable may reduce the benefits of the herbal mixture.

7. The duck soup is served with egg-noodle, shiitake and longan in the bowl.

8. Small amounts of usual common ingredients are to added. They include chopped spring onion and fried slices of spring onion.

9. The pickled crunchy sliced papaya in the accompanying dish (the small dish with yellow slices) is made crunchy by immersion in a table salt solution. The slices are washed and leached in fresh water for days before serving.

3. Ingredients.

No MSG.

No Borax.

Figure: Slices of Hoai Son (Huai Shan in Chinese) in package.

Dioscorea hamiltonii in this soup is a white traditional and Chinese medicinal herb claimed to be good (?) for treating diabetes (scientific proofs are required).

Figure: DangShen (Đản Sâm in Vietnamese)

Figure: Lycium barbarum, (Cẩu Kỷ Tử in Vietnamese), from Wikipedia, https://en.m.wikipedia.org/wiki/Lycium_barbarum, file: https://en.m.wikipedia.org/wiki/Lycium_barbarum, licensed under the Creative Commons Attribution-Share Alike,

Figure: A package of dried Cau Ky Tu.

Lycium barbarum fruits are claimed to improve general immunity, blood production, to help fighting against cancer (no scientific proof supplied !), to lower Cholesterol (proof?), lower blood pressure (proof?), protect liver (proof?).

Figure: Shiitake (Nấm Đông Cô in Vietnamese), from Wikipedia, https://en.m.wikipedia.org/wiki/Shiitake, file: https://commons.m.wikimedia.org/wiki/File:Shiitakegrowing.jpg, licensed under the Creative Commons Attribution-Share Alike,

Figures: Fresh longans, dried longans, and boiled dried longans.

Figure: A Five Spice mixture.

WARNINGS:

Cooks using non-authentic recipes may put in a lot of monosodium gluamate to fool customers. Traditional, authentic recipes have no such modern ingredient.

In the short-term, monosodium glutamate may cause extreme headache, throat congestion, prolong thirst and swelling of your ankles and feet. Do NOT eat any non-authentic dish prepared with such ingredient.

Do NOT eat any Papaya side dish if you suspect that it has been prepared using borax.

Borax is banned as a food ingredient. Borax is mainly used as a Welding Flux (for goldsmith welding and for industrial brazing using Acetylene-Oxygen Gas Torches), in Photo-chemistry (as a Stopper Solution), in Pest Control (the mixture of Borax and Icing Sugar is an Ant Poison). Its Vietnamese name is Hàn The (Hàn=for welding, The=sour taste).

3. Where to find it.

It is an upmarket dish (costing 70000VND =$3.50US in 2017) in Vietnam (in Saigon). In Australia, it cost $12AUD.

I don’t know how much it would cost in a Vietnamese restaurant outside Vietnam. It may cost you $10.00US (?).

References.

[1]. https://en.m.wikipedia.org/wiki/Dioscorea_hamiltonii

[2]. https://caythuoc.org/hoai-son-cu-mai.html

[3]. http://diabetna.vn/hoai-son-cay-thuoc-nam-tri-tieu-duong-bien-chung-noi-tieng.html

[4]. http://www.yhoccotruyen.org/ViewTopic.jsp?tid=4184&fid=5&Page=1&trp=18

[4b]. https://en.m.wikipedia.org/wiki/Codonopsis_pilosula

[5]. https://gaactiemthuocbac.wordpress.com/about/

[6]. https://en.m.wikipedia.org/wiki/Lycium_barbarum,

[7]. http://baithuocquanhta.com/cay-thuoc/cau-ky-tu-chua-benh/

[8]. https://baodinhduong.com/cau-ky-tu-co-tac-dung-gi/

[9]. https://en.m.wikipedia.org/wiki/Shiitake

[10]. https://www.thespruce.com/how-to-make-five-spice-powder-4065302

[11]. https://en.m.wikipedia.org/wiki/Spice_mix

[12]. https://en.m.wikipedia.org/wiki/Monosodium_glutamate

[13]. https://en.m.wikipedia.org/wiki/Borax
Related LIVING/HOW TO blogs:

herbal noodle soup of stewed fried duck (mi vit tiem), posted 2017/11/23

The agonizing choice of Vietnamese food dishes, posted September 27, 2017

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Soup of Bitter gourds infilled with pestled pork (Canh khố qua dồn thịt heo).

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Rice as emergency food., posted December 24, 2016

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Dried sweet fruits as energy food

 

Dried sweet fruits as energy food

by tonytran2015 (Melbourne, Australia).

Click here for a full, up to date ORIGINAL ARTICLE and to help fighting the stealing of readers’ traffic.

(Blog No.100).

 

#dried, #sweet, #fruit, #longans, #banana, #survival, #food,

Dried sweet fruits as energy food.

In general, any sweet fruit can be dried by the Sun and kept as an emergency energy food supply. Dried sweet fruits may also be used as components of food for survival (similarly to chocolate bars).

Many sweet fruits can be dried and kept in this way. They include bananas, longans, jack fruits, apricots, persimons, plums.

1. Advantage of naturally dried fruits.

a/ Dried fruits have practically no water content and is resistant to spoiling by mould.

b/ Dried fruits can be preserved at ambient temperature for a long time.

c. Concentrated sugar inhibits cell growth and bacterial growth. Dried sweet fruits can be preserved at ambient temperature for an even long time.

d. Well prepared dried sweet fruits which are properly kept in refrigerators  can be easily preserved for more than 10 years.

e/ The same fruits may be dried to different extents for totally different market requirements.

Example: Roll pressed bananas may be dried to a dark colour but still in pliable state for consumption in less than a year. They may be dried even further until becoming crunchy and can be preserved for more than a year.

f/ Naturally dried sweet fruit contains NO PRESERVATIVE, is less objectionable to health food enthusiasts.

2. Traditional method of drying fruits by sunlight.

a/ In tropical countries like Vietnam sweet fruits are just peeled and may be additionally cut or pressed into thin slices and placed on aerated plates.

b/ The aerated plates are placed on hot tin (or tiled) roofs every day from 9am to 3pm for about 14 days.

c/ The drying is completed when the fruits or fruit slices reach their individual required dryness.

d/ The drying of plates of fruits needs someone’s watching. The watcher keeps away birds, flies and ants. 

3. Improved method of drying fruits by sunlight. 

Fruit drying operators may place aerated trays of fruits in aerated enclosed glass boxes under sunlight.

This keeps birds, flies and ants out. 

4. Industrial method of drying fruits.

The fruits are placed inside a vacuum vessel and water eveporate from it. 

5. Roughshod methods of drying fruits.

a/ Fruit trays are placed on hot, black bitumen surface of paved roads. This method has been practiced in Vietnam. The dried fruits are then dirty and may have sands small gravels sticking to their surfaces.

b/ Fruits are placed in wire baskets in the hot  exhaust streams of the tractors or the transport trucks. There are rumours that the method may have been practiced in China. The dried fruits then have smoky smells and are contaminated with heavy metals from the exhaust streams.

6. Eating dried fruits.

Figure: Longan Fruits

Figure: Dried longans packed, wrapped and packed in paper box. This box was bought in year 2002.

The Vietnamese name for longans is “long nhãn” (long= dragon, nhãn= eye, long nhãn= eyes of dragons}.

Figure: Boiled longans. The longans come straight from the paper box bought in 2002 in the previous figure, having been kept in a refrigerator for 15 years.

a/ Some can be eaten without further preparation (roll pressed bananas, dried banana).

b/ Some are best boiled before eating (dried longans).

c/ AVOID eating any dried fruits prepared by roughshod methods.

d/ You must clean your teeth thouroughly after eating dried SWEET fruits, they have high sugar contents. They may cause TOOTH DECAY.

CAUTIONS:

1. Warning on lead and heavy metals contamination of some imported dried fruits may be only the tips of some bigger icebergs.

2. Smoky smell of a dried fruit may be the sign that it had been dried by hot exhaust streams from tractors.

3. Sand and gravel contamination is the sign that the dried fruits had been dried on a road surface.

7. Where to find dried fruits.

Dried fruits may be found in Specialty Asian Foodstores.

The small pack of dried longans in the first figure may cost around 2AUD.

References.

[1].

Related SURVIVAL and HOW TO blogs:

Rice as emergency food., posted December 24, 2016

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Mung Beans as grains for self-reliance.

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Latestdivider43.jpgSURVIVAL  blogs:

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Herbal Noodle Soup of Stewed, Fried Duck (Mì Vịt Tiềm)

 

Herbal Noodle Soup of Stewed, Fried Duck (Mì Vịt Tiềm)

by tonytran2015 (Melbourne, Australia).

Click here for a full, up to date ORIGINAL ARTICLE and to help fighting the stealing of readers’ traffic.

(Blog No.95).

#Mì Vịt Tiềm, #Stewed Fried duck, #Noodle Soup, #Dioscorea hamiltonii, #Hoài sơn, #Papaya, #borax, #han the, #monosodium gluamate.

Herbal Noodle Soup of Stewed, Fried Duck (Mì Vịt Tiềm) originated from Cantonese or Hakka recipes. It is a delicious, tasty, nutritious, slightly odoured dish and is well liked in Saigon. It is claimed to bring some medicinal benefits and is of higher price than other dishes of ordinary noodle soups.

(Mì=Noodle Soup, Vịt=Duck, Tiềm=Stewed, Slow cooked)

1. Herbal noodle soup of stewed, fried/roasted duck.

Figure: Herbal Noodle with Stewed, Fried/Roasted Duck (Mì Vịt Tiềm) in 300 ml bowl.

The dish may have been called Noodle Soup with Roasted Duck. This is a misnomer as the duck has NOT been roasted in the preparation of this dish.

Herbal Noodle Soup of Fried/Roated Duck (Mì Vịt Tiềm) is usually served wirh 2 accompanying dishes of Fried Prown Pancake and Crunchy Pickled Slices of Papaya.

Dioscorea hamiltonii in this soup is a a white traditional and Chinese medicinal herb claimed to be good (?) for treating diabet.

CAUTIONS:

1. A nutritious, healthy dish may become a harmful dish if the traditional recipies are not observed.

2. Cooks using inauthentic recipes may put monosodium glutamate in the dish. The traditional recipe has no such modern ingredient

3. About 2hr after eating this dish, your body may have some odour of the dish! This is easily noticeable from the odour of your urine.

4. Your skin may have a light strange sensation caused by the oil and sweat glands excreting some compounds absorbed from the dish.

5. The pickled crunchy sliced papaya in the accompanying dish (the small dish with yellow slices) may have been made crunchy by immersion in a borax solution (do not eat the dish of sliced papaya if you think that Borax has been used.).

2. Preparation.

Figure: Herbal Noodle with Stewed, Fried/Roasted Duck (Mì Vịt Tiềm) from Melbourne, Australia.

This is not a recipe for preparing the dish, it only tells what may have been involved.

Half a duck is first marinated in some black soy sauce and ginger then fried. It is then stewed (slow cooked) in a herbal soup. The herbal soup has 15g of Shiitake (a type of delicious mushroom), 20g of dried Hoài Sơn (Củ mài = Dioscorea hamiltonii), a white traditional and Chinese medicinal(?) root tuber [1,2,3,4], 10g of Dan Sam (Dangshen = Codonopsis pilosula, dried root), 15g of lotus seeds, 10g of Chinese plums and 10g of longans. It may also contain Five Spices (commonly a mixture of 1.star anise, 2.amomum, 3.cloves, 4.Sichuan pepper, 5.fennel seeds, 6.liquorice(?), and 7.Chinese cinnamon(?)). The soup is finally served with the half duck.

The half duck soup is served with egg-noodle, Chinese pukchoy, shiitake and longan in the bowl.

Figure: Slices of Hoai Son (Huai Shan in Chinese) in package.

Hoai Son is claimed to have antidiabetic property (scientific proof is required).

Figure: Shiitake (Nấm Đông Cô), from Wikipedia, https://en.m.wikipedia.org/wiki/Shiitake, file: https://commons.m.wikimedia.org/wiki/File:Shiitakegrowing.jpg, licensed under the Creative Commons Attribution-Share Alike,

Figure: Boiled dried longans.

Figure: A Five Spice mixture.

The Crunchy Papaya is usually prepared by immersing slices of papaya in Borax water for days. I would not eat the so prepared papaya due to the use of Borax.

WARNINGS:

Cooks using non-authentic recipes may put in a lot of monosodium glutamate to fool customers. Traditional, authentic recipes have no such modern ingredient.

In the short term, monosodium glutamate may cause extreme headache, throat congestion, prolonged thirst and swelling of your ankles and feet. Do not eat any non-authentic dish prepared with such ingredient.

Borax is banned as a food ingredient. Borax is mainly used as a Welding Flux (for goldsmith welding and for industrial brazing using Acetylene-Oxygen Gas Torches), in Photochemistry (as a Stopper Solution), in Pest Control (the mixture of Borax and Icing Sugar is an Ant Poison). Its Vietnamese name is Hàn The (Hàn=for welding, The=sour taste).

3. Where to find it.

It is an upmarket dish (costing 70000VND =$3.50US in 2017) in Vietnam (in Saigon). In Australia, it cost $12AUD.

I don’t know how much it would cost in a Vietnamese restaurant outside Vietnam. It may cost you $10.00US (?).

References.

[1]. https://en.m.wikipedia.org/wiki/Dioscorea_hamiltonii

[2]. https://caythuoc.org/hoai-son-cu-mai.html
[3]. http://diabetna.vn/hoai-son-cay-thuoc-nam-tri-tieu-duong-bien-chung-noi-tieng.html
[4]. http://www.yhoccotruyen.org/ViewTopic.jsp?tid=4184&fid=5&Page=1&trp=18
[5]. https://gaactiemthuocbac.wordpress.com/about/

[6]. https://en.m.wikipedia.org/wiki/Shiitake

[7]. https://www.thespruce.com/how-to-make-five-spice-powder-4065302
[8]. https://en.m.wikipedia.org/wiki/Spice_mix

[9]. https://en.m.wikipedia.org/wiki/Monosodium_glutamate

[10]. https://en.m.wikipedia.org/wiki/Borax

[11]. https://en.m.wikipedia.org/wiki/Lycium_barbarum

[12]. http://baithuocquanhta.com/cay-thuoc/cau-ky-tu-chua-benh/
[13]. https://baodinhduong.com/cau-ky-tu-co-tac-dung-gi/

Related HOW TO blogs:

Authentic herbal noodle soup of stewed, fried duck (mi vit tiem chanh goc), posted 2018/01/12

The agonizing choice of Vietnamese food dishes, posted September 27, 2017

Rice as emergency food., posted December 24, 2016

20161230_192839ricegrains2c60.jpg

Mung Beans as grains for self-reliance.

mung_beans.jpg

Latestdivider43.jpgSURVIVAL blogs:

, Navigating with an AM MW radio receiver, The Scorpius constellation, Quick fire making using sunlight.,The Orion constellation, Rice as emergency food , Using GPS in off-grid situations, Identifying moderately bright navigational stars, Slide Sky-Map for displaying tropical stars,…all.

Click here for my other blogs.

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polymeraust100dollars

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