Wow, you know, something about
all of these dishes, right?
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They were all delicious.
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All delicious,
very flavorful. Yeah.
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Why don't you go
around and tell us.
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Yes, colorful and crispy.
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And tell us what we made?
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Yeah, well, what we made
today was the chickpea curry
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that we used some beautiful
vegetables there as well
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with the chickpeas.
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And then we moved on
to an Asian noodle dish
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with that some oriental noodles
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as well as some
beautiful colorful vegetables.
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You can see how crispy
it look, and fresh they are.
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So it's nice to get a crunch.
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And then we moved
on to a tofu broccoli
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that we put in a
sauce that we specially made
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that is like a
teriyaki version of a sauce
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which we used for both recipes.
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And lastly,
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we finished with
some raw Vietnamese rolls
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filled with beautiful colorful
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and delicious
and sweet vegetables.
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And we complemented
those with a peanut sauce
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that goes right
perfectly with them.
00:01:07.90\00:01:10.40
So if you notice,
Jason, the great thing about
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this dishes are that we
even though this is Asian,
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you know, usually when
you go to an Asian restaurant
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you have very
greasy, heavy dishes.
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But did you notice
how much oil we used?
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Very, very little. Yeah.
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So they're very, very low in oil
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which makes it
really nice as well.
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Yeah, healthier. Absolutely.
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Which one would you
say is your favorite dish?
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To be honest, like probably
right now, those, the rolls.
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Okay, okay. Nice and refreshing.
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I'd have to say mine is
probably the chickpea curry.
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With some rice that we have here
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as well to complement
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'cause really you can't
have Asian food without rice.
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It's kind of a... You
know, you can't do that.
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Well, thank you so
much for joining us here.
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Oh, thank you all for having me.
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Thank you very
much. And thank you.
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Until next time, God bless.
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