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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Saturday, December 22, 2012

Vietnamese Noodles with Pork and Shrimp (Mì Quảng)

Ingredients & Cooking Directions for Mì Quảng - Quảng Style Noodle with Pork and Shrimp

Estimated Servings: 4

Step 1: Make the noodles

1 package Mì Quảng noodles
8 cups water

For this recipe, you can either use Mì Quảng noodles but if you cannot find these noodles, you can make your own by cooking flat rice noodles and cook it with 1 teaspoon of turmeric. To cook the Mì Quảng noodles, turn your stove on high heat and bring the water to a boil. Then add in the noodles and cook them according to the directions on the package. Finally rinse and drain the noodles and set them aside.

Step 2: Prepare pork & shrimp

1 pound sliced pork shoulder
½ pound deveined shrimp
2 tablespoons fish sauce
1 teaspoon minced garlic
2 teaspoons minced onion
2 tablespoons Mì Quảng seasoning
¾ teaspoon salt
¾ teaspoon pepper
2 tablespoons vegetable oil
1 teaspoon paprika

In a bowl, add ½ teaspoon of garlic, ½ teaspoon of onion, Mì Quảng seasoning, salt, pepper, fish sauce, and pork and mix them up. Then cover the bowl with plastic wrap and allow it to marinate in the refrigerator for 30 minutes. Next turn your stove on medium high heat and add 1 tablespoon oil to a large pan. When the oil gets hot, add in the onions and garlic and cook them until fragrant. Then add in the marinated pork and sauté for 2-3 minutes or until it is cooked all the way through. Pour it on a plate and set it aside.

Using the same pan your sautéed the pork in, add 1 tablespoon of oil, turn your stove on medium heat, and pour in the shrimp and paprika in the pan. Toss the shrimp and paprika together for about 2 minutes or until fully cooked. Then remove it from the heat and set it aside.

***If you do not have Mì Quảng seasoning, mix 2 teaspoons paprika, 2 teaspoons garlic powder 2 teaspoons salt and 2 teaspoons sugar.

Step 3: Cook the broth

7 cups chicken broth
¼ cup dried shrimp
7 cups water
2 tablespoons salt
2 ounces rock sugar

Add all of the ingredients in this step to a large pot and turn your stove on high heat. Then cover the pot with a lid and allow the broth to come to a boil. Once it is boiling add the pork and then turn the stove down to medium. Allow the broth to simmer for about 10 minutes and then add in the shrimp. Finally cook the broth for an additional 2-3 minutes until the broth turns into a red color.

Step 4: Assemble the dish

Bean sprouts
Perilla leaves
Mint leaves
Lime wedges
Chopped cilantro
Thinly sliced green onions
Crushed roasted peanuts
Black sesame rice crackers

Break up the rice crackers and microwave them for 30 seconds to 1 minute until they puff up. To assemble the dish, add the cooked noodles into a serving bowl. Then place the shrimp, pork, bean sprouts, and herbs on top of the noodles. Next pour in the broth and top everything with crushed peanuts, green onions and some rice crackers. Before eating squeeze in some lime juice.

Friday, December 14, 2012

Tiramisu Cupcakes for Christmas!


Ingredients & Cooking Directions for Tiramisu Cupcakes

Estimated Servings: 12 cupcakes

Step 1: Prepare the cream

4 egg yolks
¼ cup sugar
1 teaspoon vanilla extract
8 ounces mascarpone cheese
¼ teaspoon dark rum

Add egg yolks and sugar in a mixer, turn it to a high setting, and mix it for 5-6 minutes or until creamy. Then turn off the mixer and add in the mascarpone cheese and then turn it back on medium speed and mix for about a minute or until well blended. Next, add in the vanilla extract and rum and mix for about 3-4 minutes or until well incorporated. Finally refrigerate this mixture for 6 hours to overnight.

Step 2: Bake the cupcakes

1 package white cake mix
3 egg whites
¼ cup vegetable oil
1 cup water
1 teaspoon vanilla extract

Place cupcake liners into muffin tin and then preheat your oven to 350 degrees F. Next pour the cake mix into a sifter and sift it into a bowl. Then pour in the egg whites, water, oil, and cake mix into a mixer. Turn the mixer on low speed and mix everything for about 4-5 minutes or until mixture is smooth. Then pour this mixture into the cupcake liners ¾ full. Bake the cupcakes for about 20-25 minutes or until they puff up and are golden brown on top. To make sure they are baked completely, poke a toothpick in the center of a cupcake and if it comes out clean, then they are done. Then take the cupcakes out of the oven and allow them cool completely before frosting.

Step 3: Make coffee rum

1 cup hot water
1 tablespoon instant coffee
2 tablespoons sugar
1/8 teaspoon dark rum

Dissolve the instant coffee in the hot water. Then add the sugar and rum into the coffee and mix them until the sugar completely dissolves. Then set it aside.

Step 4: Assemble dessert

1 cup cocoa powder
2 ¼ cups heavy cream
1 teaspoon vanilla extract
3 ½ cups powdered sugar
½ cup unsalted butter (room temperature)
Strawberries

For the whipped cream, pour 2 cups of heavy cream into a mixer bowl and turn it on medium speed mixing it for 3-4 minutes until slightly thickened. Then turn off the mixer and add ½ cup of powdered sugar. Next turn the mixer back on medium and mix it for about 1 minute to dissolve the sugar. Then add in vanilla extract and combine it with the cream for another 2-3 minutes or until the vanilla is well incorporated and the cream form stiff peaks.

For the chocolate frosting, sift 3 cups of powdered sugar with 2/3 cups of cocoa powder into a bowl. Next add the butter, half of the sugar cocoa powder, and 2 tablespoons of heavy cream into a mixer and mix them on medium speed for 2-3 minutes until they are well combined. Then turn off the mixer and add the rest of the sugar cocoa powder and the last 2 tablespoons of heavy cream and mix them on medium speed for 2 minutes or until creamy and shiny.

Using a sharp paring knife, cut a cone off the tops of all the cupcakes. Then slice off the pointy end of the cone, leaving just a circular base. Next pour the coffee rum mixture into all the cupcakes and spoon the mascarpone cream in the center of each cupcake. Then top them with the circular base and spread the chocolate frosting on the tops of all the cupcakes.


You can decorate the cupcakes in 2 different ways. The first way is piping whipped cream on top of the chocolate frosting and dust cocoa powder on top. The way to decorate them and get into the holiday spirit is add a strawberry on center of the cupcakes and use the whipped cream to decorate it like a Santa hat.

Tuesday, December 11, 2012

Vietnamese Beef Stew (Bò Kho)


Ingredients & Cooking Directions for Bò Kho - Vietnamese Beef Stew

Estimated Servings: 4-5

Step 1: Marinate the beef

1 tablespoon vegetable oil
1 ½ pounds beef stew beef
2 tablespoons minced garlic
1 tablespoon minced lemongrass
2 tablespoons chopped yellow onion
2 tablespoon Bò Kho seasoning
1 teaspoon curry powder
3 tablespoons fish sauce

In a large bowl, add all of the ingredients in this step to the beef and mix it up to coat the beef with the marinade. Then cover the bowl with a lid and allow the beef to marinate in the refrigerator for 30 minutes or more.

Step 2: Sauté the beef

2 cups carrot chunks
1 medium sliced yellow onion
2 sticks lemongrass
2 tablespoons vegetable oil

Cut the lemongrass sticks in half and set them aside. Then pour oil to a large pot and turn your stove on medium high heat. Next add in the onions and cook them until softened. Then pour in the beef and brown them on all sides, which will take about 5 minutes. Now add in the carrots and lemongrass and mix it up with the beef. Cook everything for about a minute, stirring it around, to allow the flavors to combine.

Step 3: Stew the stew

1 tablespoon vinegar
1 teaspoon salt
1 can coco soda
3 cups water
2 tablespoons coconut milk
2 star anise

Once the beef is brown on all sides add the coco soda, water and coconut milk and allow everything to come to a boil. Then turn the heat down to medium and add in the vinegar, salt, and star anise. Next, cover the pot with a lid and allow the stew to cook on medium heat for about 25-30 minutes or until the beef and carrots are completely tender.

Step 4: Assemble the dish

French bread
Cooked rice noodles
Thai basil
Lime wedges
Chopped cilantro
Chopped green onions
Jalapeno slices


This beef stew can be served in 2 ways. It can be eaten with French bread or rice noodles. If eaten with rice noodles, garnish the stew with the herbs, onions and jalapeno slices.

Saturday, December 8, 2012

Steamed Pork Buns (Bánh Bao)


Ingredients & Cooking Directions for Bánh Bao -- Vietnamese Pork Steamed Buns

Kitchen Equipment used in this Video

Portable gas cooker: http://amzn.to/2ox0xLQ
Clear bowls: http://amzn.to/2nAy4Um
Cooking gloves: http://amzn.to/2mcNotv
Stainless steel pot: http://amzn.to/2p4NIeC
Parchment paper: http://amzn.to/2nwxObA

Estimated Servings: 10 steam buns

Step 1: Make the Dough

1 cup milk

*******To make 2 cups of self-rising flour, mix 2 cups all-purpose flour, 1 teaspoon salt and 3 teaspoons baking powder together.

Pour all the dry ingredients in a bowl and mix them well. Create a hole in the middle of the dry ingredients and add in the milk and vegetable oil. Bring the wet and dry ingredients together until a ball of dough is formed. Then cover the dough with a damp cloth and allow it to rise for 1 hour or longer.

Step 2: Prepare the Stuffing

2 pounds ground pork
½ cup chopped yellow onion
¼ cup chopped brown mushroom

Slice the Chinese sausage at a diagonal into 1 inch slices. Then microwave the sausage for about 10-20 seconds to render the fat and then set it aside. Add the rest of the ingredients to the pork and mix well. Then set this mixture aside.

Step 3: Boil the Eggs

8 cups water

In a small pot, add the eggs and water. Then place the pot on high heat and allow the water to come to a boil. Allow the eggs to cook in the boiling water for about 10 minutes then turn off your heat and allow the eggs to sit in the water for another 10 minutes. Use your pot’s lid as a barrier to pour the water out. Then rinse your eggs with cold water so you can handle them and start peeling away. Finally cut the eggs in half and then set them aside.

Step 4: Assemble the Buns


Flour your kitchen surface and pour the dough out. Knead dough it for about 15 minutes until it becomes smooth. Form a log with the dough and cut the dough into even pieces. Cover the pieces with a moist towel and set them aside.

Fill the bottom compartment of your steamer ¾ of the way up with water and add in the vinegar. Place the bottom part of the steamer on top of a high heat stove. Cover the bottom steamer with a lid and wait for it to steam up.

In the meantime, take one of the dough pieces and roll it out with a rolling pin making sure that the sides are thinner than the center. Then roll the stuffing in a ball and place it in the middle of the dough. Add the egg on top and the Chinese sausage on the sides. Fold and pinch the sides and towards the end, twist the top to seal the bun. Then place the bun on top of a paper circle. Repeat the process until all the buns are complete. Steam the buns for about 15-20 minutes or until the center is completely cooked and the outside of the buns are nice and fluffy!


Enjoy!