"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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Sunday, February 17, 2013

Vietnamese Chicken Salad (Gỏi Gà)

Ingredients & Cooking Directions for Vietnamese Chicken Salad (Gỏi Gà)

Estimated Servings: 4-5

Step 1: Prepare the cabbage

½ small head shredded cabbage
1 teaspoon salt
5 cups water

In a large bowl of water, add in the salt and shredded cabbage. Then mix everything and allow the cabbage to soak in the salty water for about 30-40 minutes. Finally, rinse it, drain it and set it aside.

Step 2: Cook the chicken

1 large chicken breast
4 cups of water

Turn your stove on high heat and bring a small pot of water to a boil. When the water comes to a boil, add in the chicken and cook it for about 10-15 minutes on medium heat or until the chicken is cooked all the way through. Then transfer the cooked chicken on a plate and allow it to cool. When it is cool enough to handle, shred the chicken and set it aside.

Step 3: Make the dressing

2 tablespoons vegetable oil
1 tablespoon chopped garlic
1 tablespoon chopped shallots
2 tablespoons sugar
½ cup warm water
3 tablespoons lemon juice
1 teaspoon fish sauce
¼ cup julienned carrots
½ teaspoon chopped Thai chilies
1 teaspoon salt
½ teaspoon pepper

Turn your stove on medium high heat and add in some oil, garlic and shallots into a small pan. Fry the garlic and shallots until lightly golden brown and fragrant. Then drain the garlic and shallots through a strainer to separate them from the oil. Pour the sugar, water, lemon juice, fish sauce, carrots, chilies, salt, and pepper into the bowl of garlic-shallot oil and whisk everything up to make the dressing and then set it aside.

***Reserve the fried garlic and shallots for the salad topping.

Step 4: Assemble the dish

Vietnamese coriander (rau răm)
Mint leaves
Chopped roasted peanuts

Pour the dressing on top of the cabbage and mix it up well. Then add in the chicken and toss it with the cabbage and dressing. Top the salad with Vietnamese coriander, mint leaves, cilantro, roasted peanuts and fried garlic and shallots.

Sunday, February 10, 2013

How to Make Thai Iced Tea (Thai Tea Boba / Bubble Tea)

Ingredients & Cooking Directions for Thai Iced Tea (Thai Tea Boba / Bubble Tea)

Estimated Servings: 1

Step 1: Make the syrup

1 cup water
½ cup brown sugar
½ cup granulated sugar
1 tablespoon honey

To make the syrup, pour the water in a small pot or pan and turn your stove on medium high. Then add in all the sugars and honey stirring everything together until the sugars completely dissolve. Cook the syrup for about five minutes on medium high heat and then allow it to cool down for about 30 minutes.

Step 2: Prepare the tapioca

4 cups of water
½ cup tapioca pearls

Turn the stove on high heat and bring the water to a boil.  When the water comes to a boil, add in the tapioca pearls and allow them to cook for about 15 minutes or until they float on top of the boiling water. Then  turn off the stove, put a lid on the pot and allow the pearls to sit in the hot water for another 15 minutes or until they are plump and soft. Next, drain the pearls and rinse them under cold running water. Finally add the pearls in the syrup that was made earlier to preserve and sweeten them.

Step 3: Brew the tea

2 cups of water
¼ cup Thai tea
1 tablespoon sugar

Turn your stove on high heat and bring the water to a boil. When the water comes to a boil, turn off the heat, add in the tea and let it seep for about 3-5 minutes or until it turns the water into a bright orange color. Strain and filter the tea into a container; then add in the sugar and stir it until it dissolves. Finally allow the tea to cool in the refrigerator until it is ready to serve.

Step 4: Assemble the drink

1 tablespoon whole milk
2 tablespoons condensed milk

Pour the condense milk into the bottom of the glass, add in the tea and mix them up until well combined. Then pour in the tapioca pearls, ice, whole milk, and serve the drink with a large bubble tea straw.

Saturday, February 2, 2013

Phnom Penh Noodle Soup (Hủ Tiếu Nam Vang)

Ingredients & Cooking Directions for Hủ Tiếu Nam Vang - Noodles with Shrimp, Pork and Chicken

Estimated Servings: 4-5

Step 1: Make the broth

16 cups water
2 ½ tablespoons salt
2 ounces rock sugar
1 peeled onion
2 pounds chicken
½ pound pork loin
1 pound shrimp peeled and deveined
½ cup dried shrimp
1 dried squid
3 tablespoons fish sauce

Add chicken, salt, pork loin, rock sugar, dried shrimp, and water into a large pot. Then place the pot on your stove and turn the heat on medium high, cover the pot with a lid, and allow the broth to come to a boil. In the meantime, microwave the onion and squid for 2-3 minutes and add them to the broth. Once the broth comes to a boil, turn the heat down to medium low and let the broth simmer for about 10 minutes. Then skim the scum off of the top of the broth until the broth is clear. Put the lid back on the pot and allow the broth to simmer for an additional 30 minutes or until the chicken and pork are fully cooked. Next remove the chicken and pork from the broth and allow it to cool off. Separate the chicken meat from the bones and add the bones back into the broth making sure to discard any of the small bones. Cook the bones in the broth for another 10 minutes on medium low heat and then turn the heat on high. When the broth comes to a boil, add in the shrimp and cook it for about 2-3 minute or until they are fully cooked and pink. Then remove the shrimp from the broth and set it aside. Finally turn off the heat and add in the fish sauce.

Step 2: Cook the noodles

1 package tapioca noodles (hủ tiếu dai)
8 cups water

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.

Step 3. Prep the meats

1 tablespoon cooking oil
½ pound ground pork
1 tablespoon chopped garlic
1 tablespoon minced lemongrass
1 teaspoon red pepper powder
Salt and pepper to taste
1/3 pound pork liver (optional)
8 cups water (optional)

When the pork and chicken have cooled, slice them up into thin slices; then set them aside. Next turn your stove on medium high heat and add the oil, lemongrass and garlic to a small pan. Stir the lemongrass and garlic around cooking them until fragrant. Then add in the ground pork and break it up. Next, pour in the red pepper powder mixing it up with the pork and cook it all the way through. Then season the pork with salt and pepper to your taste and set it aside.

Optional: Turn your stove on medium heat and bring some water to a boil. Then add in the pork liver and allow it to cook for about 15 minutes or until the liver feels firm and is completely cooked on the inside. Remove it from the heat and put it in a bowl of cold water for 10 minutes. Then slice it up thinly and set it aside.

Step 4: Assemble the dish

¼ cup fried shallots
1 cup cooked quail eggs
Crushed peanuts
Chopped Chinese celery
Chopped chives
Chopped green onions
Crown daisies
Bean sprouts
Pickled chili peppers
Lime wedges

Add some cooked noodles and meats in a large bowl. Then garnish with the herbs, vegetables, peanuts, fried shallots, and chili peppers. Pour in the broth and top it with green onions, cilantro and lime juice.

**** If you like to eat this noodle dry, you can use the optional sauce for the noodles and serve this with the broth on the side.

Optional sauce: Mix 1 tbsp. dark soy sauce, 1 tsp. oyster sauce, 1 tsp. red wine vinegar, 1 tbsp. sugar and pour over the noodles