Jong Hee introduced us to Mr. Kim who did not speak English. We had the honor of leading her and her daughter to the Lord with Jong Hess as an interpreter. Then Jong Hee and I went through a Bible study with her. What a thrill. We were invited to her house for dinner, sat on the floor while she served us – and she have me a hostess gift – a fan, the gift of Kings!
Mix Faith and Action to Get Results
This truth held up very well in Jeddah. We opened our house for home services right after I got there. The problems were great, but the blessings were beyond our human comprehension.
Many of the people who came to our services every Friday (the Muslim Sabbath!) were from the Philippines. Since we used dinners as a means of keeping suspicion down, we were introduced to some of their native dishes. But the problem was in getting the recipes – most were not written down. The would prefer to come and cook for me – so I let them! In no time at all my kitchen was filled with pots pans and ingredients that I had never used before. I still did not have any idea on how to use them!
Keiko was probably the best cook of all. He made heavenly deep fried shrimp. The batter contained baking soda making it light. When Keiko cooked, he had dozens of people chopping and cutting and cleaning while he gave directions and did the actual cooking.
I did get one of the girls to take me step-by-step through the preparation of Pencit – which seems to be a National Dish in the Philippines with variations depending on what island you live on.
Pencit
1 cooked chicken, deboned and cut up (save the broth)
1 pkg rice sticks (8 oz), broken up and soaked, then drained
3-4 carrots chopped
Fresh peas (pod and all)
1 onion chopped
1 lb shrimp (shelled, deveined)
Soy Sauce
Saute onions in butter, add shrimp and chicken pieces. Cook until shrimp is done (about 5 minutes). Add soy sauce to taste. Add chicken broth, season with salt. Add carrots and peas. Add rice sticks and heat through.
The Filipinos eat this with nearly every meal or as the entire meal. It really is great with some crusty rolls. We used Arab bread with it also. They often hid some away on the Friday dinners so Lad and I could have a meal later because we were usually so busy talking with everyone that it would be gone before we had a chance to eat.
I enjoyed Pencit and a chiffon cake they often brought that is not very sweet. But they made a soup from rice balls that I simply could not eat. Yet they were so proud of it that I had to smile and eat it anyway!
Fireside Stories 