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, 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!