"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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Tuesday, April 25, 2017

Mango Sticky Rice Recipe / ข้าวเหนียวมะม่วง

Ingredients & Cooking Directions for Mango Sticky Rice

Kitchen Equipment used in this Video

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

Estimated Servings: 4

Sticky rice:

1 cup coconut milk
½ cup water

1. Wash glutinous rice several times until the water runs clear.
2. Soak rice in water for about 1 hour or more (preferably overnight) and drain.
3. Steam rice for about 20-25 minutes or until translucent.
4. Transfer sticky rice into a container, cover with lid and set aside (to keep rice hot).
5. To make coconut sauce, turn stove on medium low heat and add in coconut milk, water, sugar and salt stirring it constantly until sugar dissolves.
6. Remove coconut sauce from the heat and pour the sauce into the sticky rice mixing it until combined.
7. Cover the bowl with a lid and allow it to sit for about 40 minutes so that the rice absorbs the coconut sauce.


3 tablespoons water
1 teaspoon corn starch

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.
2. Pour in the sugar and salt and dissolve it completely into the coconut cream and add in the cornstarch water mixture that was prepared earlier. Stir until it thickens and set it aside to cool.
3. Slice mango and set on serving plate. Add warm sticky rice next to mango slices, sprinkle sesame seeds on top of the rice and serve with coconut cream sauce.


Friday, April 21, 2017

Sesame Ball Recipe / Bánh Cam / Bánh Rán

Ingredients & Cooking Directions for Sesame Balls with Mung Bean Filling

Kitchen Equipment used in this Video

Clear bowls: http://amzn.to/2nAy4Um
Stainless steel bowls: http://amzn.to/2zwtGPw 
Portable stove: http://amzn.to/2nQ8sTe    
Induction Cooker: http://amzn.to/2nyw4eF    
Measuring cup: http://amzn.to/2niHwi5
Wooden spoon: http://amzn.to/2nQPsI7
Food processor: http://amzn.to/2mYNh3n  
Plastic wrap: http://amzn.to/2ndq5A2
Cooking gloves: http://amzn.to/2mcNotv
Baking pan: http://amzn.to/2obB7Vy  
Cooling rack: http://amzn.to/2nAJJCG
Strainer: http://amzn.to/2odPr1b
Splatter screen: http://amzn.to/2pNTePV

Makes about 32 sesame balls


2 ½ cups water
2 tablespoons water

1. Soak mung beans in water for 4 hours, rinse 3-4 times until water runs clear, and drain.
2. Bring 2 ½ cups of water to a boil and add in drained mung bean and salt. Cook for about 30 minutes stirring occasionally on medium high heat or until soft.
3. Turn heat on low and add in sugar, oil and vanilla to the mung beans. Mix all the ingredients together until the sugar dissolve in the mung beans.
4. Turn off the heat and allow the mung beans to cool.
5. Pour cooked mung beans and 2 tablespoons water in food processor and blend until it turns into a smooth, thick mash potato consistency.
6. Roll mash mung beans into 1 ½ tablespoon balls, place on a plate, cover with plastic wrap and store them in the refrigerator until ready to use.

****I prefer my filling less sweet so I only used ½ cup sugar. If you like it sweeter you can add more sugar to your desired taste.
****You can also add ½ cup to shredded coconut to the filling if desired.


5 tablespoons hot water
1 ¾ cups warm water

1. Pour the hot water into the potato flakes and mix them up until the mash potatoes form. Set aside.
2. In a measuring cup, dissolve sugar into the warm water. Set aside.
3. Add flours, corn starch and salt into a bowl and whisk to combine.
4. Pour in sugar water and mix with dry ingredients until it comes together.
5. Add in the mash potatoes you made earlier and knead the dough until smooth.
6. Cover the dough with plastic wrap and allow the dough to rest for 1 hour before using.

***Avoid over kneading the dough or the texture will get tough.
***If the dough is a little cracked or too dry then add in water 1 teaspoon at a time until you get it the right consistency. The dough should be smooth after kneading and not too wet. If it is too wet, add 1 tablespoon flour at a time until it becomes the right consistency.

Fry Sesame Balls

1. To assemble the balls, scoop a heaping tablespoon of dough, roll it up in a ball and flatten it into a disc making sure the outer edges are thinner than the center.
2. Place the filling in the center of the dough and pinch the dough together to cover the filling. Then roll it using the palm of your hands until it looks like a perfectly round ball.
3. Roll and press the ball with sesame seeds until sesame seeds cover the whole ball and repeat this process with all the dough and filling.
4. Place balls on a tray and cover all the sesame balls with plastic wrap until ready to fry.
5. Heat your oil on high heat until you see bubbles form when placing a wooden utensil in the oil. Turn heat down to medium until it reaches 350 degrees F.
6. Carefully add the sesame balls to your hot oil and deep fry them for about 17-18 minutes turning them on all sides until they turn golden brown.  When they are done cooking, place them on rack to drain.

*** Make sure you have enough oil to cover the sesame balls.
***DO NOT over fry them since it could make them hard and burnt. You want to have a lightly crunchy outer layer that is slightly chewy on the inside of the shell.


Friday, April 14, 2017

How to make Fresh Spring Rolls (w/ Chinese Sausage, Shrimp, Eggs, Jicama, Carrots)/Cách làm Bò Bía

Ingredients & Cooking Directions for Fresh Spring Rolls (Bò Bía)

Kitchen Equipment used in this Video

Cutting board: http://amzn.to/2nIWCxy  
Kitchen brush: http://amzn.to/2oDRyvj

Estimated servings: about 10 rolls

Step 1: Cook the sausages

Thinly slice Chinese sausages on a 45-degree angle. Then pan-fry on medium low for about 4-6 minutes until most of the fat is rendered but the sausage is cooked through and not burnt or shriveled. Set aside.

Step 2: Prepare the eggs

Crack eggs into a bowl, add in fish sauce, whisk and set aside. Brush oil on the inside of pan and turn heat on medium. When oil is hot, pour in eggs and swirl the pan around to create a thin omelet. Cook omelet on both sides until eggs are dry. Allow it to cool, roll it up and cut into ribbons.

Step 3: Stir fry vegetables

1 cup julienned carrots

Turn stove on medium high heat and add in oil and garlic to pan. When the garlic is fragrant, add in dried shrimp and stir fry for about a minute. Add in the jicama and carrots stir frying them for about 5 minutes or until slightly wilted. Then season with salt and pepper and transfer them onto a plate to cool completely.

Step 4: Assemble rolls

Thai basil leaves, washed
Warm water

Dip the rice paper in a large bowl of warm water, shake off all the excess, and place it on a flat surface. Place 3-4 sausage pieces on the bottom row of the rice paper, egg ribbons above the sausage pieces, a row of basil leaves above the egg ribbons and a generous amount of jicama-carrots on top of the basil. Sprinkle the fried shallots and peanuts on top of the jicama-carrots, fold the 2 ends over and tightly roll the rolls. Repeat this process until ingredients are used up. Serve with the dipping sauce (https://goo.gl/qZVrUs ).


Dipping Sauce for Chinese Sausage Fresh Spring Roll/Tương Chấm Bò Bía

Ingredients & Cooking Directions for Vietnamese Dipping Sauce for Summer Rolls

Kitchen Equipment used in this Video

Portable stove: http://amzn.to/2nQ8sTe
Long chopsticks: http://amzn.to/2mSw6yK  

Estimated servings: Makes about 1 cup

3 tablespoons water

1. Turn stove on medium high heat and add oil and minced shallot stir frying until fragrant and golden brown. Then pour in water and sugar stirring the sauce until it comes to a boil.
2. Add in hoisin sauce and vinegar stirring it into the sauce until combined. Allow sauce to simmer and thicken for about 3-5 minutes and remove to heat.
3. Transfer to a serving bowl and top sauce with garlic chili sauce and peanuts. Serve with summer rolls (https://goo.gl/6bzra0).


Saturday, April 8, 2017

How to make Egg Rolls / Fried Spring Rolls with Shrimp and Chicken

Ingredients & Cooking Directions for Vietnamese Egg Rolls / Fried Spring Rolls

Kitchen Equipment used in this Video

Food processor: http://amzn.to/2mYNh3n  
Cooking gloves: http://amzn.to/2mcNotv    
Square plate: http://amzn.to/2mT5fCw
Paper towels: http://amzn.to/2nBPAru
Parchment paper: http://amzn.to/2nwxObA
Kitchen brush: http://amzn.to/2nUUEqs
Cutting board: http://amzn.to/2nByQka
Kitchen brush: http://amzn.to/2oDRyvj
Induction Cooker: http://amzn.to/2nyw4eF 
Cooling rack: http://amzn.to/2nAJJCG
Straining ladle: http://amzn.to/2nBO5tk

Servings: 30 egg rolls


½ pound peeled and deveined shrimp
¾ pound ground chicken
½ cup shredded carrots
½ cup chopped onions

1. Place shrimp into a food processor to chop it into a paste or smash shrimp with large knife and chop it up until it turns into a paste.
2. Combine all filling ingredients in a bowl and mix well. Set aside.

Assemble rolls

1. Thaw spring roll wrappers and separate them. Place damp towel over separated wrappers so they do not dry up.
2. Lay a wrapper on a clean, dry and flat surface. Put 1 ½ tablespoons of the filling near the bottom corner of a wrapper, spread filling into about 3-inch log, lift the bottom corner up and begin rolling until you reach half way up.
3. Fold the left and right sides of the wrapper towards the center and continue rolling the rolls tightly.
4. Seal the end by brushing with egg whites.
5. Lay the spring rolls seam side down on a dry plate or baking pan. Keep the rolls covered with a damp towel until ready to fry.
6. Repeat process until ingredients are used up.

 ***Do not put too much filling in the egg rolls. Roll small and tight rolls since loose and sloppy rolled spring rolls will break apart.***

Frying egg rolls

1. Heat oil in a large pot or wok 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.
2. Turn the heat down to medium about 350°F, and add in egg rolls to pan. Fry the egg rolls in batches until golden brown on all sides and fully cooked inside, about 10-15 minutes per batch.
3. Place on wire rack when egg rolls are done cooking to drain and cool.

***For leftover egg rolls, place them in the freezer and bake them in the oven for about 350°F for about 15-20 minutes, turning them on the other side halfway during baking until hot on the inside and crispy on the outside.****

To serve

Cucumber slices

To eat the egg rolls, place a roll in the middle of a lettuce leaf, add cucumber slice, pickled daikon and carrots, wrap it up and dip it in dipping sauce. You can also eat these egg rolls with vermicelli salad bowls (bún thịt nướng).