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"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

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Thursday, December 21, 2017

Special Fried Rice


Ingredients & Cooking Directions for Special Fried Rice

Kitchen Equipment used in this Video

Chopsticks: http://amzn.to/2nCHH7s     
Cutting board: http://amzn.to/2nIWCxy     
Clear bowls: http://amzn.to/2nAy4Um   
Whisk: http://amzn.to/2nCZo70    
Wooden spoon: http://amzn.to/2nQPsI7   
Paper towels: http://amzn.to/2nBPAru  
Square plate: http://amzn.to/2mT5fCw    
Cooking brush:  http://amzn.to/2nxrqSh  
Ramekins: http://amzn.to/2mZFgrM  
Small whisk: http://amzn.to/2n8Bzke  
Long chopsticks: http://amzn.to/2mSw6yK  

Estimated Servings: 4-5

Prepare Sausage, Chicken & Shrimp

½ teaspoon minced garlic
½ teaspoon minced shallot
6 ounces chicken, cut into small pieces
6 ounces shrimp, peeled & deveined

1.    Turn stove on medium low heat and add Chinese sausage to a pan or wok. Allow the sausage to render about 1 teaspoon of fat but be careful not to let it turn too dark (this should take about 2 minutes). If it starts to turn dark, turn your heat to low.
2.    Then transfer them to a plate covered with paper towels so it can absorb the grease and set aside.
3.    To cook the chicken and shrimp, use the reserved oil left over from cooking the Chinese sausage. Turn stove on high heat and add in garlic and shallot stir frying them for about 30 seconds or until fragrant.
4.    Add in the chicken and stir fry for about 4-5 minutes or until fully cooked and no longer pink.
5.    Move the chicken to one side of the wok and add in shrimp for about 30 seconds on one side and then flip them over and cook them for 30 seconds on the other side until they turn pink and are fully cooked. Transfer chicken and shrimp on a plate and set aside.

Scramble the eggs

2 large eggs

1.    Brush oil into a pan or wok and turn your heat on medium heat.
2.    Crack 2 eggs in a bowl and whisk them up. Pour the eggs into the pan or wok and scramble the eggs breaking them up in small pieces so that there will be bits of eggs throughout the fried rice.
3.    Transfer eggs to a plate and set aside.

Fry the Rice

1 teaspoon minced garlic

1.    Break up clumps in the rice.
2.    Turn stove on high heat and add in oil. When the oil is hot, add in garlic stir frying them for about 10-15 seconds or until fragrant.
3.    Add in the rice continuing to break up the clumps and toss the rice with the garlic. Spread the rice around the wok in one layer and leave it untouched for about 1 minute until the bottom rice grains sizzle and crackle. Then stir fry the rice and repeat the spreading/stir frying process 2-3 more times to ensure all rice grains cook evenly.

Assemble the dish

½ cup diced carrots, thawed
½ cup frozen peas, thawed

1.    Make the stir fry sauce by combining soy sauce, fish sauce, rice wine, sesame oil and sugar. Whisk the sauce until sugar is completely dissolved.
2.    Pour the sauce into the rice, stir frying it until every grain of rice get coated with the sauce. Then do the spreading/stir fry method 2-3 more times.
3.    Pour in the sausage, chicken, shrimp, eggs, carrot, peas and pepper to the rice and stir fry for 1-2 minutes until all the ingredients are heated through and combined.
4.    Taste the rice and adjust seasoning if needed. Serve immediately.

Enjoy!

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. 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!