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, 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!

Friday, September 1, 2017

Cá Nướng Da Giòn | Vietnamese Roasted Catfish Recipe | Vietnamese Summer Rolls with Fish


Ingredients & Cooking Directions for Vietnamese Roasted Catfish (Cá Nướng Da Giòn)

Kitchen Equipment used in this Video

Induction cooker: http://amzn.to/2nyw4eF  
Cooking gloves: http://amzn.to/2mcNotv  
Clear bowls: http://amzn.to/2nAy4Um  
Small whisk: http://amzn.to/2ergtLi
Baking pan: http://amzn.to/2ujHRC5  
Aluminum foil: http://amzn.to/2wrgFnB
Aluminum tray: http://amzn.to/2wqRUId
Long chopsticks: http://amzn.to/2mSw6yK

Estimated Servings: 4

Prepare Fish

1 headless catfish (3 pound), cleaned, butterflied, with black outer layer removed
½ red onion, peeled and sliced
¼ cup ginger, peeled and sliced
½ cup melted unsalted butter
2 tablespoons hot water

1.  To make a dry seasoning, add salt, garlic powder, and black pepper in a small bowl mixing to combine. Set aside.
2.  Preheat oven for 400 degrees Fahrenheit.
3.  Cut vertical slits about 1 ½ inches apart through the skin along both sides of the fish and place it in a roasting pan.
4.  Brush butter all over fish and brush oil on skin of fish and sprinkle dry seasonings prepared earlier all over the fish.
5.  Add the red onion and ginger slices into the inside of the fish touching the flesh and position the fish so that the skin is facing up and has a chance to get golden brown in the oven.
6.  Place the fish in the middle rack of the oven and roast for 10 minutes.
7.  Remove from the oven and brush fish skin with a generous amount of oil and butter.
8.  Place fish back into oven and allow it to roast for another 10 minutes.
9.  Remove from the oven and brush fish skin with a generous amount of oil and butter.
10. Place fish back into oven and allow it to roast for another 10 minutes.
11. In a bowl, mix honey and hot water together. (handle hot liquid with caution)
12. Remove from the oven and brush fish skin with honey mixture
13. Place fish back in oven and roast for another 10 minutes with the honey mixture.
14. Turn oven to broil for about 5 minutes or until skin is crispy golden brown and fish is fully cooked on the inside and flaky. (Total cooking time: 40 minutes roasting and 5 minutes broil)
15. Remove fish from oven and allow fish to rest for 5 minutes before serving.

Fish toppings

½ cup chopped green onions
Cilantro sprigs
Lime wedges

1.  Turn stove on medium heat and add oil. When oil gets hot add green onions in mixing it up with oil until sizzle and remove from heat.
2.  Spoon green onion oil all over the top if the fish.
3.  Top fish with fried shallots, roasted peanuts, cilantro sprigs and place lime wedges around the fish.

Serve with

Warm water
Lettuce leaves
Cucumber slices
Thinly sliced sour mango
Bean sprouts
Fresh mint leaves
Fresh cilantro

1.  Serve this dish family style rolling with vermicelli, fresh veggies, herbs and mango. Dip rolls in anchovy pineapple sauce, fish sauce dipping sauce, or tamarind dipping sauce and enjoy!

Enjoy!

Vietnamese Anchovy Dipping Sauce | Cách Làm Mắm Nêm Thơm Ngon


Ingredients & Cooking Directions for Vietnamese Anchovy Dipping Sauce

Kitchen Equipment used in this Video

Clear bowls: http://amzn.to/2nAy4Um  
Measuring cup: http://amzn.to/2xE2ABH

Estimated servings: about 3 cups


1. Turn stove on medium heat and add oil to sauce pan.
2. When oil is hot, add in garlic, ginger and lemongrass stir frying until lightly golden and fragrant.
3. Turn heat to low and add in pineapple, sugar and anchovy sauce stirring until sugar completely dissolves.
4. Transfer sauce to a bowl and pour in Coco Rico, lime juice and garlic chili sauce mixing to combine. Taste sauce and adjust sweetness, sourness or saltiness if needed.
5. Serve with fresh spring rolls or vermicelli bowls.

Enjoy!

Homemade Tamarind Dipping Sauce Recipe| Pha Nước Mắm Me Chua Ngọt Ngon

Ingredients & Cooking Directions for Tamarind Dipping Sauce

Kitchen Equipment used in this Video

Clear bowls: http://amzn.to/2nAy4Um  
Measuring cup: http://amzn.to/2xE2ABH

Estimated servings: 1 cup


1. Turn stove on medium heat, add oil and garlic stir frying until fragrant.
2. Pour in sugar and tamarind paste into pot, and whisk to dissolve sugar.
3. When sauce comes to a light boil, remove from the heat.
4. Add fish sauce, lime juice, and Thai chili whisking to combine.
5. Taste sauce and adjust sour and sweetness if needed.
6. Serve sauce with fresh spring rolls.

Enjoy!

Homemade Tamarind Paste | How To Make Tamarind Paste From Pods

Ingredients & Cooking Directions for Tamarind Paste

Kitchen Equipment used in this Video

Clear bowls: http://amzn.to/2nAy4Um  
Measuring cup: http://amzn.to/2xE2ABH

Estimated servings: makes 2 cups

2 ½ cups hot water

1.  Remove and discard outer shell and peel off stringy veins.
2.  Place tamarind in a bowl and pour in water.
3.  Soak tamarind for 1 hour.
4.  Pour the water and soaked tamarind into a sieve and using a spoon, mash the tamarind into a bowl.

****For a thicker paste, use less water and for a thinner paste use more water.

Enjoy!

Friday, July 21, 2017

Vietnamese Roasted Chicken | Simple Salad | Cơm Gà Rô Ti


Ingredients & Cooking Directions for Gà Rô Ti (Vietnamese roasted chicken) with simple salad and dipping sauce

Kitchen Equipment used in this Video

Square plate: http://amzn.to/2gR8hrM   
Induction cooker: http://amzn.to/2nyw4eF   
Cooking gloves: http://amzn.to/2mcNotv  
Clear bowls: http://amzn.to/2nAy4Um   
Plastic storage bag: http://amzn.to/2gRqBRC
Cooling rack: http://amzn.to/2uIvMcn
Long chopsticks: http://amzn.to/2mSw6yK  
Wooden spoons: http://amzn.to/2vu067R

Servings: 2

Prepare the chicken

2 whole chicken legs (drumsticks and thighs), bone-in

1. To make the marinade, add in five spice powder, soy sauce, honey, sugar, salt, pepper, mushroom seasoning, garlic, onion and oil into a bowl mixing until combined.
2. Add chicken into a sealable plastic bag and pour in the marinade. 
3. Seal the bag and move the chicken inside the bag to coat the chicken with the marinade, making sure to massage the chicken all over the meat and skin. 
4. Marinate chicken in the refrigerator for at least 2 hours or up to 24 hours for the best flavor.
5. Preheat oven for 350 degrees Fahrenheit and place oven rack in the middle of oven.
6. Place small rack on top of oven pan and put the marinated chicken on top of small rack. Pour the remaining marinade over chicken. 
7. Carefully slide pan into oven and roast the chicken for 25 minutes on one side. Flip the chicken over and roast for 20 minutes on the other side or until the internal temperature reaches 165 degrees Fahrenheit or until the juices run clear when you pierce the chicken (the juices should be clear and not bloody).
8. Brush melted butter on chicken skin and broil chicken for 5 minutes or until skin is golden brown.
9. Allow chicken to rest for 5 minutes before serving.

Make the salad

1 tablespoon water

1. For the dressing, add lime juice, salt, pepper, sugar, water, olive oil and onions to a bowl and mix well. 
2. Allow onions to marinate in dressing for about 5 minutes. 
3. In a large bowl, add in lettuce, cucumbers and tomatoes and toss with dressing.

Assemble


1. Turn stove on medium heat and add oil. When oil gets hot add onions in mixing it up with oil until sizzle and remove from heat.  
2. To serve, add steamed rice and chicken to a plate and spoon green onion oil on top of chicken and rice. Serve chicken and rice with dipping sauce and salad.

Enjoy!

Vietnamese Chicken Curry | Cách nấu Cà Ri Gà | Cari Ga Banh Mi


Ingredients & Cooking Directions for Cà Ri Gà - Vietnamese Chicken Curry

Kitchen Equipment used in this Video

Cooking gloves: http://amzn.to/2mcNotv  
Clear bowls: http://amzn.to/2nAy4Um  
Spoon: http://amzn.to/2mFUzqj    
Long chopsticks: http://amzn.to/2mSw6yK
Cutting board: http://amzn.to/2nByQka
Vegetable peeler: http://amzn.to/2tP2Yu3
Crinkle knife: http://amzn.to/2gRY0LX
Black plate: http://amzn.to/2eCUHaT

Estimated Servings: 5-6

Marinate chicken

2 pounds chicken, cut into pieces

1. In a bowl, add in the marinade ingredients, mix to combine and coat the chicken pieces with the marinade.
2. Once the chicken is coated with the marinade, cover the bowl with plastic wrap and allow the chicken to marinate in the refrigerator for at least 2 hours or up to 24 hours for the best flavor.

Prep vegetables


1. Peel and cut potatoes and carrots cutting them into 1 ½-inch chunks.
2. Turn your stove on high heat, pour in the oil and add the potatoes. Fry the potatoes for 10 minutes moving them around the pan to cook them on all sides until they turn golden brown.
3. Transfer potatoes to a plate and set aside.

Assemble dish


1. Turn your stove on medium high heat and pour the oil into a medium size pot. When the oil gets hot, add in the onions and stir fry them for about 30 seconds or until fragrant. Move the onions to one side of the pot.
2. Add in the marinated chicken to the pot and cook it for about 10 minutes turning the chicken pieces to cook them on all sides.
3. Pour in water and scrape the drippings from the bottom of the pot.
4. Add in the coconut cream, carrots and fried potatoes into the pot and cover it with a lid.
5. When it comes to a boil, turn the heat down to low and allow the curry to simmer for about 10-15 minutes or until the carrots are fork tender, the chicken is fully cooked and the broth has thickened. Taste the curry broth and adjust seasonings as needed.
6. Transfer chicken curry to a bowl and garnish with cilantro. Serve with toasted French bread.

Enjoy!

Friday, June 16, 2017

Chicken Chow Mein


Ingredients & Cooking Directions for Chicken Chow Mein

Kitchen Equipment used in this Video

Oval serving plate: http://amzn.to/2p2Th9p  
Square plate: http://amzn.to/2mT5fCw  
Paper towels: http://amzn.to/2nBPAru  
Cutting board: http://amzn.to/2nIWCxy  
Clear bowls: http://amzn.to/2nAy4Um  
Long chopsticks: http://amzn.to/2mSw6yK  
Wooden spoon: http://amzn.to/2nQPsI7  
Small whisk: http://amzn.to/2n8Bzke

Estimated Servings: 4

Chicken

1 pound chicken, cut into pieces

1. To make marinade, add all the ingredients listed above, except for chicken and oil, into a bowl and whisk to combine.
2. Pour marinade over chicken, mix to coat chicken with marinade, and allow to marinate chicken for 10 minutes at room temperature.
3. Turn stove on high and oil to wok or frying pan.
4. When oil is hot, place chicken in the wok in a layer. Cook chicken for about 2-3 minutes on each side or until lightly golden brown. Be careful not to overcook the chicken. Transfer chicken on a plate and set aside.
Noodles

8 cups water
1 pound chow mein noodles

1. Bring water to a boil and cook the noodles until slightly al dente according to the directions on the package.
2. Rinse and drain noodles. Set aside.

Vegetables

1 tablespoon minced garlic
1 teaspoon minced ginger
1 cup shredded cabbage
1 cup shredded carrot
1 cup sliced celery
1 cup sliced red bell pepper

1. Turn stove on high heat and add oil to a wok.
2. When oil gets hot, add in ginger, garlic and chili flakes stir frying them for a few seconds until fragrant.
3. Add in the vegetables stir frying for 2-3 minutes until cooked but still has a slight crunch.
4. Transfer to plate and set aside.

Stir fry sauce


Add sauce ingredients in a bowl and whisk until sugar is completely dissolved.

Assemble

1 cup bean sprouts
2 scallions, cut into 2 inch pieces

1. Turn stove on high and add in oil.
2. When oil is hot, add in cooked noodles, chicken, vegetables, and stir fry sauce.
3. Stir fry all ingredients for 2-3 minutes until they are coated with the sauce and chicken and noodles are fully cooked.
4. Add in bean sprouts and green onions and toss it up with the rest of ingredients.
5. Transfer to plate and top with black pepper. Serve immediately.

Enjoy!