"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:

WHAT IS THE GOSPEL & HOW TO BE SAVED: https://goo.gl/dhpFnA


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Friday, January 13, 2023

Lemon Chicken Recipe | 柠檬鸡

Ingredients & Cooking Directions for Lemon Chicken

Kitchen Equipment used in this Video

Induction Cooker: http://amzn.to/2nyw4eF 
Cutting Board: https://amzn.to/2RKaV0c    
Long Chopsticks:  https://amzn.to/3W3GJhe
Kitchen utensils: http://amzn.to/2zN4IXN
Estimated servings: 4

Brine Chicken
 1 teaspoon salt
 2 teaspoons sugar
 2 ½ cups water
 2 large boneless chicken breasts

1. In a shallow dish with a lid, pour in salt, sugar and water. 
2. Whisk until salt and sugar dissolves in the water. 
3. Add the chicken to the brining liquid, cover the dish with a lid, and place in the refrigerator for about 2 hours.
4. Remove the chicken from the brine and dry them off with paper towels. 
5. Cut both chicken breasts in half horizontally to create 4 thin chicken pieces and set aside.


2 tablespoons cornstarch 
2 tablespoons water
1 cup lemon juice 
1 teaspoon lemon zest
½ cup pineapple juice 
¼ cup sugar
⅛ teaspoon salt

1. Dissolve cornstarch in water and set aside.
2. Turn stove on medium heat and add in lemon juice, lemon zest, pineapple juice, sugar, and salt.
3. When it comes to a boil, pour in corn starch water whisking to combine.
4. Allow the sauce to reduce and thicken on the stove for 3-4 minutes. 
5. Then remove from the heat and set aside.

Fry Chicken

1. Add the eggs to a shallow dish, whisk them up and coat all the chicken pieces with the beaten egg. 
2. In a bowl, add in flour and breadcrumbs and mix to combine.
3. Turn stove on medium high heat. When you see little bubbles forming in the oil, dredge the chicken in the flour and breadcrumbs.
4. Carefully place the chicken pieces in the oil, frying two pieces at a time. 
5. Fry the chicken pieces for about 2-3 minutes on each side until golden brown and fully cooked on the inside. Drain the chicken on some paper towels and set them aside.


Steamed Rice 
Steamed Broccoli
Lemon slices

1. To assemble add rice and broccoli on to a serving plate.
2. Cut chicken into slices and place on to of rice.
3. Pour lemon sauce on top of chicken and serve.


Friday, January 4, 2019

Bánh Kẹp Lá Dứa | Coconut Pandan Waffles Recipe

Ingredients & Cooking Directions for Durian Crepe & Pandan Crepe

Kitchen Equipment used in this Video

Small blender: http://amzn.to/2lV8xZ1
Flour sifter: https://amzn.to/2CRzt2B
Waffle maker: https://amzn.to/2SxIm6O
Cooling rack: http://amzn.to/2nAJJCG     

Estimated servings:  4 large waffles

½ cup warm water
¼ teaspoon pandan paste
2 egg yolks
1 ½ cups coconut cream
1 teaspoon vanilla extract
2 tablespoons canola oil
½ cup sugar
1 teaspoon baking powder
¼ teaspoon salt
3 egg whites
¼ teaspoon cream of tartar

1.  Wash and clean pandan leaves. Cut pandan leaves into small pieces and blend with warm water until it turns the water green. Pour liquid through a sieve, press out all the juice, mix in pandan paste and set aside.
2.  In a mixing bowl, add the egg yolks, coconut cream, vanilla extra, pandan liquid, oil, and sugar whisking to dissolve sugar.
3.  Sift the flour, tapioca starch, baking powder and salt in a in the liquid mixture and stir to combine, being careful not to over mix; there should be a few small lumps of flour in the batter.
4.  Whip egg whites with cream of tartar until there are stiff peaks.
5.  Preheat a waffle iron according to the manufacturer’s instructions. I turned my waffle maker to level 4, which is medium high heat.
6.  Add egg whites to batter and fold in gently until incorporated in batter.
7.  Add in coconut flakes to the batter mixing to combine.
8.  Pour in enough batter to cover the waffle mold ridges, close the lid and cook until waffle maker is no longer steaming. (The time may vary depending on your waffle maker.) The waffles should be lightly golden brown and crispy on the outside and soft, fluffy yet slightly chewy on the inside.
9.  Once the waffles are cooked, use tongs or a heat proof spatula to remove and transfer to a wire cooling rack. To keep the waffles warm when making a big batch, arrange the cooked waffles in a single layer on a rack and place in a 200° Fahrenheit oven to keep warm.
10.  Serve with condensed milk and enjoy!

***The waffles can be frozen in resealable plastic bags for up to 1 month. Reheat in a toaster oven or 300 degrees F oven until warmed through and crisp.


Friday, December 21, 2018

Vietnamese Chicken Noodles Quang Style | Mì Quảng Gà

Ingredients & Cooking Directions for Mì Quảng - Quảng Style Noodle with Chicken

Kitchen Equipment used in this Video

Dutch oven:  https://amzn.to/2EoXKhP
Mortar and pestle: https://amzn.to/2Sk9PsM
Glass measuring cups: http://amzn.to/2jynqwe    
Long chopsticks: https://amzn.to/3GG6HDb
Stainless steel bowls: http://amzn.to/2zwtGPw  

Estimated servings: 5-6

Mì Quảng seasoning:

3 tablespoons sugar
2 tablespoons paprika
1 teaspoon cayenne pepper
2 teaspoons garlic powder 
2 teaspoons onion powder
2 teaspoons turmeric powder
2 teaspoons salt
½ teaspoon mushroom seasonings 
1 teaspoon freshly ground black pepper

Or purchase the seasoning here: https://amzn.to/2EoLtdd

1.  Add ingredients in a bowl and mix to combine.
2.  Place in an airtight container to store until ready to use.

Prep Chicken

2 ½ pounds chicken, bone-in cut into 2-inch pieces
½ cup Mì Quảng seasoning
3 tablespoons fish sauce

1.  In a bowl, add Mì Quảng and fish sauce whisking them to combine.
2.  Add the chicken to the marinade and massage all the chicken pieces to coat them.
3. Cover bowl with plastic wrap and allow to marinate in refrigerator for at least 1 hour.

Make Broth

2 ounces fresh turmeric root, peeled 
1 ½ cup pearl onions, peeled
4 tablespoons peanut oil
3 cups water
2 ounces rock sugar
4 tablespoons fish sauce
½ cup quail eggs, cooked and peeled

1.  Place turmeric and pearl onions in a mortar (or a thick zip lock bag) pounding it with a pestle until it’s finely crushed. Set aside until ready to use.
2.  In a large Dutch oven pot (or a heavy bottom pot), turn stove on medium high heat and add oil.
3.  Add in turmeric and onions sautéing for a couple minutes until fragrant.
4.  Working in batches, place the chicken in the pot and sear for about 5 minutes per batch making sure all the pieces are seared on all sides; then transfer chicken to a plate.
5.  When all the chicken pieces are seared, place them back into the pot and pour in water and chicken broth.
6.  Cover the pot with a lid and bring to a boil. Then lower heat to medium add rock sugar. Allow the broth to simmer uncovered for 30 minutes or until chicken is tender and cooked through, stirring occasionally. Skim foam on top of broth as often as needed for a clear broth.
7.  Pour in fish sauce and add in cooked quail eggs to heat them through.
8.  Taste broth and adjust seasoning if needed. Broth should be saltier to taste since there will be very little broth used to flavor noodles.


3 quarts water
3 tablespoons lime juice
1 Banana Blossom
Mung bean Sprouts
Green leaf lettuce, chopped
Mint leaves, chopped
Perilla leaves, chopped
Cilantro, chopped
Green onions, chopped
Roasted peanuts, crushed
Limes, wedges

1.  To cook the Mì Quảng noodles, turn your stove on high heat and bring the water to a boil. Then add in the noodles cooking them according to the directions on the package. Drain, rinse the noodles and set them aside
2.  In a bowl of water add lime juice mixing to combine.  Slice the banana blossom into half lengthwise and slice very thinly. Discard outer layer and all the little flowers in between. Soak into the water-lime water to prevent discoloration. When ready to serve, drain and add it to platter with clean vegetable and herbs.
3.  Microwave rice crackers for about 30-60 seconds or until they puff up.
4.  To assemble, add banana blossoms, vegetables and herbs at the bottom of the bowl mixing them to combine. Then add noodles, chicken, and quail eggs on top of noodles.
5.  Top with green onions, peanuts, squeeze lime juice and pour enough broth to coat the noodles. Serve with sesame rice crackers. Serve with fish sauce: https://youtu.be/p95b7oxuOhY

**** If you cannot find Mì Quảng noodles, you can make your own by cooking flat rice noodles and cook it with 1 teaspoon of turmeric.


Wednesday, November 28, 2018

Mongolian Beef Recipe | 蒙古牛肉

Ingredients & Cooking Directions for Mongolian Beef

Kitchen Equipment used in this Video

Cutting Board: https://amzn.to/2RKaV0c
Long Chopsticks: https://amzn.to/3GG8VT3
Wooden Spoon:  https://amzn.to/3ChsNt0

Estimated servings: 4


3 tablespoons hoisin sauce
1 tablespoon sweet soy glaze
2 tablespoons brown sugar
1 tablespoon soy sauce
1 teaspoon white vinegar
3 tablespoons water

Combine sauce ingredients in a bowl whisking together until sugar is dissolved. Set aside.

Fry Beef

1 ½ pounds flank steak, sliced 5 mm thin against grain
¼ teaspoon salt
¼ teaspoon ground black pepper
½ cup corn starch

1.  In a bowl add salt and pepper to cornstarch and whisk to combine.
2.  Add beef slices to cornstarch to coat on all sides.
3.  Turn your stove on high to heat the oil in your pan. The oil will be ready when you place a wooden utensil in the center of the pan and see bubbles around the utensil.
4.  Working in batches, add in beef slices in an even layer to fry on the first side for about 2-3 minutes or until crispy and golden brown.
5. Flip the beef slices and cook on the other side and cook for about 1 minute or until golden brown.
6. Transfer the cooked beef to a plate lined with paper towels. Repeat this process with the rest of the beef slices.


2 tablespoons vegetable oil
2 teaspoons minced ginger
2 tablespoons chopped garlic
7 green onions cut into 2-inch strips

1.  Turn heat to high and add in oil. When oil gets hot add in dried ginger, garlic, and chilies stir frying until fragrant.
2.  Add in the beef and stir to coat with chili and aromatics for about 30 seconds. Add in the sauce and stir fry to coat beef with sauce.
3.  Then add in green onions and toss with beef. Transfer to plate and serve with steamed white rice. Serve immediately.