"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, February 24, 2017

Vegan/Vegetarian Fresh Spring Rolls-Gỏi Cuốn Chay

Ingredients & Cooking Directions for Vegan/Vegetarian Fresh Spring Rolls

Kitchen Equipment used in this Video

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

Estimated Servings: 25-30 rolls

Step 1: Fry Tofu

14 ounces firm tofu, cut into strips

Dry tofu strips with paper towels. Turn heat on high and add in oil. Fry tofu strips until golden brown on all sides, transfer tofu strips to plate and set aside.

Step 2: Stir fry Radishes

1 cup sliced leeks

Wash the radishes under cold running water to remove some of the salt, squeeze the water out and set them aside. Turn stove on high heat and add in oil and leeks into a large pan or wok. Stir fry the leeks until they are golden brown and then add in the radishes, salt, pepper, sugar and mushroom seasoning. Stir fry the radishes for about 2-3 minutes, transfer them to a bowl and set aside.

Step 3: Cook Vegetables

2 cups shredded jicama
1 cup shredded yam
½ cup shredded carrot
1 cup shredded taro root

Turn stove on high heat, add oil to a large pan or wok and add in the vegetables. Stir fry the vegetables for about 5-6 minutes or until they are slightly golden brown and wilted. When the vegetables have completed cooking, pour them on top of the radishes and allow them to cool.

Step 4: Assemble the rolls

Warm water
Green lettuce
Sliced cucumbers

Rinse yam noodles under cold running water while separating them and squeeze out liquid. Cut the noodles into 2 inch pieces and add them into the cooked vegetables. Then add in the fried tofu and rice powder mixing the ingredients until combined. Taste the vegetable tofu mixture and adjust seasonings if needed.

Dip the rice paper in warm water, shake off all the excess, and place it on a flat surface. Then place the fresh vegetables and herbs on the center of the rice paper. Next put the vegetable tofu noodle mixture in a row below the fresh vegetables. Fold the two sides of the rice paper and tightly roll the rolls. Repeat this process until you completed rolling all the spring rolls. Serve the spring rolls with the vegetarian dipping sauce. The recipe for the sauce can be found here:  http://yummies4dummies.blogspot.com/2017/02/vietnamese-dipping-sauce-vegetarian.html

*****If you are using bean thread noodles, soak them in hot water for about 7-8 minutes, rinse and drain. Make sure they are completely dry before adding them to the cooked vegetables.


Vegetarian/Vegan Vietnamese Dipping Sauce-Nước Chấm Chay

Ingredients & Cooking Directions for Vegan/Vegetarian Vietnamese Dipping Sauce

Kitchen Equipment used in this Video

Estimated servings: Makes about 1 cup

3 tablespoons water
2 tablespoons lime juice
1 tablespoon shredded carrots
1 teaspoon minced garlic
1 teaspoon chopped Thai chili pepper

Add all the ingredients in a bowl and whisk until sugar completely dissolve.


Friday, February 17, 2017

Pandan Sticky Rice with Coconut Ice Cream

Ingredients & Cooking Directions for Pandan Sticky Rice with Coconut Ice Cream

Kitchen Equipment used in this Video

Black plate: http://amzn.to/2ndppHC
Clear bowls: http://amzn.to/2nAy4Um
Stainless steel bowls: http://amzn.to/2mYeGCs
Induction Cooker: http://amzn.to/2nyw4eF

Estimated Servings: 4

Sticky rice:

2 cups glutinous rice
1. Wash glutinous rice several times until the water runs clear. Soak rice in water for about 1 hour or more (preferably overnight), rinse and drain.
2. Steam rice for about 20-25 minutes or until translucent. While the rice is cooking, make the coconut Pandan sauce.
3. To make coconut Pandan sauce, slice the Pandan leaves into small pieces, place in blender with warm water, and blend until green liquid forms. Pour into a container through a sieve and mix in Pandan paste. Turn stove on medium low heat and add in coconut milk, Pandan liquid, sugar and salt stirring it constantly until sugar dissolves.
4. Remove coconut Pandan sauce from the heat, add sticky rice into a bowl and pour the sauce into the sticky rice mixing it until combined. Cover the bowl and allow it to sit for about 30-40 minutes so that the rice absorbs the coconut Pandan sauce.

Coconut Ice Cream:

1 cup cold heavy cream
1 teaspoon lime juice

1. Add sugar to cream and whip until there are stiff peaks.
2. In a separate bowl, mix coconut milk, condensed milk, salt, lime juice and coconut extract until combined.
3. Pour 1/3 of the coconut milk mixture into the whipped cream and fold it in. Repeat until all ingredients are combined.
4. Transfer to a freezer-proof container and freeze for 4-5 hours or until solid.


Sprig of mint (optional)

1. To make the coconut cream topping, dissolved the tapioca flour or cornstarch into the water. Then add your coconut cream into a small pot and turn your stove on medium heat. Now add in the sugar and salt and dissolve it completely into the coconut cream. Next add in the cornstarch water mixture that was prepared earlier and stir it into the coconut cream until it thickens. Then set it aside to cool off.
2. To serve dessert, add warm sticky rice into a serving plate, drizzle coconut cream topping on top of sticky rice, sprinkle seeds, and scoop ice cream on top. Garnish with a sprig of mint and serve immediately.


Friday, February 10, 2017

Fried Mac and Cheese Balls

Ingredients & Cooking Directions for Fried Macaroni & Cheese Balls

Kitchen Equipment used in this Video

Square plate: http://amzn.to/2mT5fCw
Glass dish:  http://amzn.to/2nfkohV
Parchment paper: http://amzn.to/2nwxObA
Clear bowls: http://amzn.to/2nAy4Um
Cooking gloves: http://amzn.to/2mcNotv
Straining ladle: http://amzn.to/2nBO5tk
Paper towels: http://amzn.to/2nBPAru
Induction Cooker: http://amzn.to/2nyw4eF
Cookware: http://amzn.to/2mmmyuK

Estimated Servings: 12 balls

3 large eggs, beaten
1 teaspoon chopped fresh chives

1. Place prepared macaroni and cheese into the refrigerator or about 3-4 hours or until firm. (Check this link for my stove top mac and cheese recipe:HERE)
2. Using an ice cream scoop, scoop some mac and cheese and roll it into 12 equal sized balls. Place in the freezer for about 1 hour for the balls to keep its shape.
3. 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.
4. Add Panko and flour in a bowl and mix them up. Working one ball at a time, coat with eggs, then dredge in Panko flour mixture, pressing to coat.
5. Working in batches, add balls to the pot and cook until evenly golden and crispy, about 4-5 minutes. Transfer to a paper towel-lined plate. Garnish with chopped chives and serve immediately.


Stove Top Mac and Cheese Recipe

Ingredients & Cooking Directions for Stove Top Mac & Cheese 

Kitchen Equipment used in this Video

Induction Cooker: http://amzn.to/2nyw4eF  
Wooden spoon: http://amzn.to/2nQPsI7
Clear bowls: http://amzn.to/2nAy4Um
Measuring cup: http://amzn.to/2niHwi5
Cooking spoon: http://amzn.to/2nfEqJ7

Estimated Servings: 4

2 cups dry elbow macaroni
2 tablespoons butter
2 ½ cups cold whole milk

1.  Cook the macaroni according to the instructions on the package, then drain; set aside.
2.   In a pot, melt the butter over medium heat. Add the flour and whisk to combine, then cook for 1 to 2 minutes, whisking constantly, until the mixture is a light golden color.
3.   Reduce the heat to low and slowly whisk in the milk until smooth. Simmer until slightly thickened, about 5 minutes, whisking occasionally.
4.   Add the cheese, a handful at a time, whisking well after each addition and not adding more until the previous handful is fully melted and incorporated. Season to taste with garlic powder, dry mustard, salt and pepper.
5.   Add the drained pasta to the cheese sauce and stir to combine, breaking up any clumps of macaroni. Serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.


Saturday, February 4, 2017

Beef and Broccoli Recipe

Ingredients & Cooking Directions for Beef and Broccoli

Kitchen Equipment used in this Video

Asian bowls: http://amzn.to/2n6sKH2
Cutting board: http://amzn.to/2nIWCxy
Clear bowls: http://amzn.to/2nAy4Um
Round white plate: http://amzn.to/2nl8V04
Long chopsticks: http://amzn.to/2mSw6yK

Estimated Servings: 4

Step 1: Marinade the beef

1 pound thinly sliced sirloin beef or flank steak

In a bowl add soy sauce, oil, sugar, rice wine, cornstarch, pepper and garlic whisking them together until sugar and cornstarch dissolves in the sauce. Add beef to the marinade and coat the beef pieces with marinade. Allow the beef to marinate at room temperature for about 10-15 minutes.

Step 2: Steam the broccoli

2 cups water
2 ½ cups broccoli florets

In a wok or large pan, pour in water, turn heat on high, and bring it to a boil. Add the broccoli and allow it to steam for about 2-3 minutes or until it is bright green and crisp tender. Drain and set aside.

Step 3: Make the sauce

Add ingredients in a bowl and whisk them together until sugar and cornstarch dissolves. Set aside.

Step 4: Assemble the dish

1 cup sliced yellow onion

Turn stove on high heat and add in oil, onion, garlic and ginger stir frying them for about 10 seconds or until fragrant. Move the aromatics aside and add the beef slices in one layer and cook for about 30 seconds or until brown on one side and then flip them over and cook until brown on the other side. Pour in the sauce and stir fry with the beef for about 15 seconds. Then turn heat down to low add in broccoli. Allow the sauce to simmer and thicken for about 1 minute or until your desired consistency. Top with chili flakes and serve with hot steamed rice.