HOW TO FEED THE SPIRIT!


"In the beginning was the Word, and the Word was with God, and the Word was God. The same was in the beginning with God. All things were made by him; and without him was not any thing made that was made. In him was life; and the life was the light of men." John 1:1-4 KJV

"For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life." John 3:16 KJV

"And Jesus said unto them, I am the bread of life: he that cometh to me shall never hunger; and he that believeth on me shall never thirst." John 6:35 KJV

"That if thou shalt confess with thy mouth the Lord Jesus, and shalt believe in thine heart that God hath raised him from the dead, thou shalt be saved." Romans 10:9 KJV

"It is the spirit that quickeneth; the flesh profiteth nothing: the words that I speak unto you, they are spirit, and they are life." John 6:63 KJV

The words:

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Friday, December 1, 2017

Hủ Tiếu Mỹ Tho | Vietnamese Noodle Soup with Pork and Shrimp Recipe

Ingredients & Cooking Directions for Hủ Tiếu Mỹ Tho

Kitchen Equipment used in this Video

Stainless steel bowls: http://amzn.to/2zwtGPw      
Colander: http://amzn.to/2mBNdTP   
Cookware: http://amzn.to/2zgCfNo   
Cooking gloves: http://amzn.to/2mcNotv
Vegetable peeler: http://amzn.to/2jBdClk
Paper towels: http://amzn.to/2nBPAru
Glass measuring cups: http://amzn.to/2jynqwe
Clear bowls: http://amzn.to/2nAy4Um   
Straining ladle: http://amzn.to/2nBO5tk    
Long chopsticks: http://amzn.to/2mSw6yK  
Serving bowl: http://amzn.to/2jyI7bz

Estimated Servings: 4-5

Make broth

2 pounds pork bones
5 quarts water
½ pound pork loin
½ pound shrimp, peeled & deveined

1   1. Soak the squid in water for 30 minutes, drain rinse and drain again.
2. Place pork bones in a pot, fill it up with water to cover the bones and cover pot with a lid. Turn stove on high and bring water to a boil. Once water is boiling, cook bones in boiling water for 15 minutes uncovered. You will see impurities of the bones at this point. Skim the impurities as often as needed. Drain bones, wash them thoroughly, and drain them again. Set aside.
3. Peel and cut daikon into four pieces. Set aside.
4. Microwave garlic cloves and onion for 3 minutes to bring out fragrance.
5. In a large pot, add pork bones and 5 quarts water turning stove on high heat. Cover the pot with a lid and allow broth to come to a boil.
6. When broth comes to a boil, turn heat down to medium low and add in squid, daikon, onion, garlic, salt, rock sugar, peppercorns, and fish sauce.
7. Simmer broth uncovered for about 1 hour skimming the foam off the top as often as needed.
8. Remove the pork bones, squid, onion, garlic and daikon from the broth.
9. Add pork loin to the broth cooking it for about 20-25 minutes or until fully cooked. To check if it is fully cooked, pierce the center with a knife. It is done with juices run clear. Remove from broth and set aside to cool.
10. Bring broth to a boil and place raw shrimp on a strainer spoon and cook in broth for about 1-2 minutes until pink and cooked. Remove shrimp from broth and set aside.
11. Pour broth through a fine strainer to remove any scum or fat and return the broth into the pot. The broth should be clear.
12.Taste the broth and adjust seasoning if needed.

Cook ground pork

1 tablespoon cooking oil 

1. Turn stove on medium high heat and add the oil, lemongrass and garlic to a small pan.
2. Stir fry the lemongrass and garlic cooking them until fragrant.
3. Add in the ground pork and break it up.
4. Pour in the red pepper powder, salt and pepper mixing it up with the pork until cooked through. Remove from heat and set aside.

Assemble dish

1 package tapioca noodles (h tiếu dai) or Malony Harusame 
Water to cook noodles
Chopped Cilantro
Mung bean sprouts
Chinese celery, cut in 1 ½ inch pieces
Crown daisies
Lime wedges

1. When pork loin is cool, slice thinly, transfer to a plate and set aside.
2. Bring a pot of water to a boil and add the noodles. Cook the noodles according to the directions on the package. Then rinse and drain the noodles and set them aside.
3. To serve, add cooked noodles, meats, and shrimp in a large bowl.
4. Then garnish with garlic chives, cilantro, fried shallots, fried garlic, and chili peppers.
5. Bring broth to a boil and pour hot broth into noodle bowl.
6. Top with bean sprouts, Chinese celery, and crown daisies.Top with lime juice.

Enjoy!

Hủ Tiếu Nam Vang Khô | Vietnamese Noodles with Pork and Shrimp Recipe

Ingredients & Cooking Directions for Hủ Tiếu Nam Vang

Kitchen Equipment used in this Video

Stainless steel bowls: http://amzn.to/2zwtGPw      
Colander: http://amzn.to/2mBNdTP   
Cooker: http://amzn.to/2gRxx0Z   
Cookware: http://amzn.to/2zgCfNo   
Cooking gloves: http://amzn.to/2mcNotv
Paper towels: http://amzn.to/2nBPAru 
Glass measuring cups: http://amzn.to/2jynqwe 
Clear bowls: http://amzn.to/2nAy4Um   
Straining ladle: http://amzn.to/2nBO5tk    
Long chopsticks: http://amzn.to/2mSw6yK  
Serving bowl: http://amzn.to/2zSQuJU

Estimated Servings: 4-5

Make broth

2 pounds pork bones
5 quarts water
½ pound pork loin
½ pound shrimp, peeled & deveined

1. Soak the squid in water for 30 minutes, drain rinse and drain again.
2. Place pork bones in a pot, fill it up with water to cover the bones and cover pot with a lid. Turn stove on high and bring water to a boil. Once water is boiling, cook bones in boiling water for 15 minutes uncovered. You will see impurities of the bones at this point. Skim the impurities as often as needed. Drain bones, wash them thoroughly, and drain them again. Set aside.
3. Peel and cut daikon into four pieces. Set aside.
4. Microwave garlic cloves and onion for 3 minutes to bring out fragrance.
5. In a large pot, add pork bones and 5 quarts water turning stove on high heat. Cover the pot with a lid and allow broth to come to a boil.
6. When broth comes to a boil, turn heat down to medium low and add in squid, daikon, onion, garlic, salt, rock sugar, peppercorns, and fish sauce.
7. Simmer broth uncovered for about 1 hour skimming the foam off the top as often as needed.
8. Remove the pork bones, squid, onion, garlic and daikon from the broth.
9. Add pork loin to the broth cooking it for about 20-25 minutes or until fully cooked. To check if it is fully cooked, pierce the center with a knife. It is done with juices run clear. Remove from broth and set aside to cool.
10. Bring broth to a boil and place raw shrimp on a strainer spoon and cook in broth for about 1-2 minutes until pink and cooked. Remove shrimp from broth and set aside.
11. Pour broth through a fine strainer to remove any scum or fat and return the broth into the pot. The broth should be clear.
12.Taste the broth and adjust seasoning if needed.

Prepare ground pork & liver

1 tablespoon cooking oil 
½ pound pork liver
Water to cook liver

1. Turn stove on medium high heat and add the oil, lemongrass and garlic to a small pan.
2. Stir fry the lemongrass and garlic cooking them until fragrant.
3. Add in the ground pork and break it up.
4. Pour in the red pepper powder, ½ teaspoon salt and pepper mixing it up with the pork until cooked through.
5. Transfer ground pork into a bowl and set aside.
6. Wash the pork liver thoroughly, pat dry and set aside.
7. Fill a small pot ½ way up with water, add ½ teaspoon salt and vinegar bringing it to a boil.
8. Then turn heat down to medium and add in liver.
9. Simmer the liver for about 15-20 minutes, or until the liver feels firm and is cooked through. It is fully cooked when you pierce the middle of the liver with the knife and juices run clear.
10. Transfer the cooked liver into a bowl of ice water to prevent the liver from turning dark.
11. Allow liver soak for 15 minutes in ice water, slice thinly, and set aside.

Assemble dish

1 package tapioca noodles (h tiếu dai) or Malony Harusame 
Water to cook noodles
Chopped pickled chili peppers 
Mung bean sprouts
Chinese celery, cut in 1 ½ inch pieces
Crown Daisy
Lime wedges

1. When pork loin is cool, slice thinly, transfer to a plate and set aside.
2. Bring a pot of water to a boil and add the noodles. Cook the noodles according to the directions on the package. Then rinse drain the noodles and set them aside.
3. To make the sauce, add ½ cup broth to a sauce pan and bring to a boil. Then add in soy sauce, oyster sauce, hoisin sauce, vinegar and sugar mixing to combine. Transfer to a bowl and set aside.
4. To serve, add cooked noodles, ground pork and sauce into a large bowl. Mix the noodles and ground pork to coat with the sauce.
5. Then place liver and pork slices, shrimp and quail eggs, garlic chives, cilantro, peanuts, fried shallots, fried garlic, chili peppers, bean sprouts, Chinese celery, and crown daisies.
6. Top everything with lime juice. Serve with a bowl of broth on the side.

Enjoy!

Friday, November 3, 2017

Korean Fried Chicken (KFC) | Dakgangjeong | 닭강정



Ingredients & Cooking Directions for Korean Fried Chicken (Dakgangjeong: 닭강정)

Kitchen Equipment used in this Video

Square plate: 
http://amzn.to/2mT5fCw  
Stainless steel bowls:
http://amzn.to/2zwtGPw
Colander: 
http://amzn.to/2mBNdTP
Cooker:
http://amzn.to/2gRxx0Z
Cookware: 
http://amzn.to/2zgCfNo
Cooking gloves: 
http://amzn.to/2mcNotv
Glass dish: 
http://amzn.to/2njzoxE
Paper towels: 
http://amzn.to/2nBPAru 
Clear bowlshttp://amzn.to/2nAy4Um
Straining ladle: http://amzn.to/2nBO5tk
Cooling rack: 
http://amzn.to/2nAJJCG 

Estimated Servings: 4

Fry Chicken:

2 pounds chicken wings, split at the joint, tips removed
3 tablespoons buttermilk

1.  Wash the chicken wing pieces with 3 quarts of water mixed with ¼ cup salt and 2 tablespoons white vinegar. Then drain and dry them with paper towels.
2.  Pour ginger and buttermilk on chicken massaging them all over chicken pieces.
3.  In a clean bowl with a lid, add potato starch, baking powder, salt, pepper, garlic powder, onion powder and whisk to combine. Add chicken to the potato starch mixture, cover bowl with lid and shake the bowl to coat all the chicken pieces with the potato starch mixture. Make sure to shake off the excess starch before frying.
4.  Heat vegetable oil in a large pot over high heat. Oil will be ready for frying when you place a wooden utensil in the middle of the pot and you see bubbles in the oil or until temperature is 350 degrees Fahrenheit.
5.  Double fry the chicken by frying them in batches for 10 minutes (per batch) and place them on a rack to drain. Then fry them again in batches for 10-15 minutes (per batch) or until fully cooked (no longer pink at the bone and the juices run clear) and golden brown on all sides. Transfer chicken to a rack to drain.

Make Sauce:

1 tablespoon chopped green onions

1.  Turn your stove on medium heat adding oil, garlic and pepper flakes to large pan. Stir fry garlic and pepper flakes until fragrant and then add in the rest of the sauce ingredients mixing them to combine. Turn your stove on low heat and allow sauce to simmer for about 2-3 minutes or until slightly reduced and thicken.
2.  Add fried chicken to the sauce and mix to coat chicken with the sauce. Top chicken with sesame seeds, peanuts and transfer to a serving plate. Serve immediately.

Enjoy!

Honey Sriracha Peach Chicken Wings


Ingredients & Cooking Directions for Honey Sriracha Peach Chicken Wings

Kitchen Equipment used in this Video

Square plate: 
http://amzn.to/2mT5fCw   
Stainless steel bowls: http://amzn.to/2zwtGPw 
Colander: 
http://amzn.to/2mBNdTP 
Induction Cooker:
http://amzn.to/2nyw4eF  
Cookware: http://amzn.to/2mmmyuK  
Small Blender: http://amzn.to/2lV8xZ1
Strainer: http://amzn.to/2h1Lk2l
Cooking gloves: 
http://amzn.to/2mcNotv 
Glass dish: 
http://amzn.to/2njzoxE 
Paper towels: http://amzn.to/2nBPAru
Clear bowls: http://amzn.to/2nAy4Um     
Straining ladle: http://amzn.to/2nBO5tk 
Cooling rack: 
http://amzn.to/2nAJJCG  

Estimated Servings: 4

Fry Chicken

2 pounds chicken wings, split at the joint, tips removed

1.  Wash the chicken wing pieces with 3 quarts of water mixed with ¼ cup salt and 2 tablespoons white vinegar. Then drain and dry them with paper towels.
2.  In a large bowl with a lid, add in the flour, salt and pepper whisking to combine.
3.  Add the chicken to the flour, cover the bowl with the lid shaking it to coat the chicken peces with the flour mixture. Make sure to shake off the excess flour before frying.
4.  Heat vegetable oil in a large pot over high heat. Oil will be ready for frying when you place a wooden utensil in the middle of the pot and you see bubbles in the oil or until temperature is 350 degrees Fahrenheit.
5.  Double fry the chicken by frying them in batches for 10 minutes (per batch) and place them on a rack to drain. Then fry them again in batches for 10-15 minutes (per batch) or until fully cooked (no longer pink at the bone and the juices run clear) and golden brown on all sides. Transfer chicken to a rack to drain.

Make Sauce

1 peach, peeled, pitted & diced

1.  In a blender, add peaches, preserves, honey, soy sauce, vinegar, and Sriracha blending all the ingredients until smooth. Pour the sauce through a sieve into a bowl and set aside.
2.  Turn your stove on medium high heat and add in the butter. When the butter melts, add in garlic and stir fry until fragrant. Pour in the sauce and allow it to cook until slightly thickened.
3.  Add the chicken into the sauce and toss chicken in the sauce to coat. Transfer chicken to a serving plate and sprinkle chives on top. Serve immediately.


Enjoy!