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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Thursday, April 28, 2011

Vietnamese Crab & Pork Noodle Soup (Bún Riêu Recipe)



Ingredients & Cooking Directions for Bún Riêu - Vietnamese Crab & Pork Noodle Soup

Estimated Servings: 4

Step 1: Make the "Riêu"

½ cup peeled and deveined shrimp
½ cup lump crab meat
½ cup ground pork
2 large eggs
1 tablespoon chopped shallot
½ teaspoon chopped garlic
½ teaspoon black pepper
½ tablespoon sugar
5.6 ounces prawns in spices

Add all of the ingredients in this step into a bowl, mix them well, and set them aside.
***If you do not have or cannot find minced prawns in spices here's the recipe: 

2 tbsp. water
2 tbsps. ground dried prawns
3 tbsps. vegetable oil 
1 tbsp. chopped onion
1 tbsp. sugar
1 tsp. soy bean paste
1 tsp. chili paste 
1 tsp. salt

Combine ingredients in a food processor and blend them up.

Step 2: Cook the Broth

6 cups water
3 cups chicken broth
1 tablespoon salt
2 tablespoons tamarind liquid
½ ounce ginger
½ small peeled onion
1 ½ tablespoons sugar
1 ½ tablespoons fish sauce
3 roma tomatoes
1 teaspoon paprika
2 teaspoons cooking oil (vegetable or canola oil)

In a large pot add water and chicken broth, and turn your heat on high. Cut a slit on the ginger and microwave the ginger and onion for about a minute or until aromatic. In the meantime, cut all of your tomatoes into wedges (quarters) and set aside. To give the broth a red color, mix the paprika and oil together to dissolve and microwave it for about 20 to 30 seconds or until it warms up. Make sure to put plate over oil to avoid splatter. Once the broth comes to a boil, add in the salt, sugar, tamarind liquid, ginger, and onions, and turn your heat down to medium. Then add your meat/egg mixture ("rieu") and cook the broth for 15 to 20 min. or until you see the meat/egg mixture float to the top of the broth. Finally, add in the fish sauce, tomatoes, and paprika oil to the broth, turn the heat on high and cook the broth until it comes back to a boil. Then turn off the heat.

Step 3: Prepare the Noodles

1 package vermicelli noodles
8 cups water

Bring water to a boil and cook the noodles according to the directions on the package. Then rinse and drain the noodles and set them aside.

Step 4: Assemble the Dish

Chopped scallions
Bean sprouts
Lettuce
Perilla leaves
Mint
Lime wedges
Jalapeno slices

Make sure your vegetables are washed and clean. To assemble the dish, add some noodles to a bowl. Then add the meat and tomatoes, and ladle enough broth to cover the noodles making sure to get the red portion of the broth. Top it off with ground black pepper, chopped green onions, and the herbs and vegetables. Before you eat, squeeze in some lime juice.