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How I Became a Feng Shui Millionaire at 36

My name is Tony Lau.  I just want to share my story here of how I became a Feng Shui Millionaire at age 36.  So I am 38 now.  I started the YouTube channel earlier this year as a way to give back to the community.  There is a lot of knowledge in the Feng Shui world that is kept secret, and I want to share the information with the rest of the world. I was born in Hong Kong.  My mother was really into Feng Shui and Chinese Astrology, she frequently gets our lives analyzed when my siblings and I were young.  I ended up studying with my first mentor through this customer relationship that my parent established. Then I came to the United States with my parents during the 90s.  I kept in contact with my mentor back in Hong Kong, and I make attempt to re-visit Hong Kong each year.  Eventually, I lost contact with him, and later I found out that he passed away. I have studied under different mentors since then. Eventually, I opened my own Feng Shui practice here in Utah in 2007.  Up until that

How to Cook Japchae for a Party

This is a special episode that slightly deviates to showcase.  Japchae is a dish I taught at a cooking class about 2 years ago, and I would like to document it in a video format since in-person classes are currently unavailable.

Food is an important part of the Feng Shui Lifestyle.  I find it to be a peaceful way to unload stress in cooking.  This video was not sponsored by anyone.

Ingredients:

Bulgogi Beef - 4 oz
Shiitake Mushroom – 3-6 pcs
White Mushroom – 5 pcs
Garlic Cloves – 4 cloves
Sugar* - Optional
Soy Sauce
Spinach – 4 oz
Sweet Potato Noodles – 4 oz
Green Onion – 3 pieces
Yellow Onions – 1 pcs
Carrot – 1 pcs
Red Bell Pepper – 1 pcs 
Grounded Black Pepper
Salt
Sesame Oil
Cooking Oil
Eggs – 2
Toasted Sesame Seed

Cooking Steps:
  1. Slice bulgogi to 1/4-inch pieces, or purchase pre-sliced steak.
  2. Place in a bowl, add 1 minced garlic glove, 2 tsp of soy sauce, (optional) 1 tsp of sugar, 1 tsp of sesame oil, and a handful of grounded black pepper.  Mix well.
  3. Soak shiitake mushrooms in water (add more for vegetarian).
  4. In a separate bowl, mix 4 tbsp of soy sauce, 2 tbsp sesame oil, 2 minced garlic cloves, 1 tbsp of sugar*, and a handful of grounded black pepper.  Mix sauce.
  5. Bring water to boil and blanch spinach for about a minute.  Immediately place them in ice water, then squeeze to remove any excess water.  Cut the spinach in half and place it into a mixing bowl.  Add 1 tsp salt, 1 tsp of sesame oil, and 1 minced garlic clove.
  6. Slice up the rest of the vegetables to your preferences.
  7. Place noodles into boiling water and cook for 1 minute, stir to avoid sticking.  Cover the lit and turn off the heat to allow the cooking to continue for another 7 minutes.  Taste test one for softness and chewiness.  Drain the water and place the noodles into the same bowl as spinach.  Cut the noodles a few times with scissors for ease of consumption.
  8. Pour the remaining sauce created earlier into the bowl with spinach and noodles.  Mix well.
  9. Heat up skillet to medium high heat, add 1 tsp of cooking oil, pour 2 egg yolks, then cooldown on a cutting board.
  10. Heat up skillet to medium high heat, add 1 tsp of cooking oil. When the pan is hot, start cooking the beef first.  Stir fry the beef until it reaches your preference.  Chef preference is medium rare with a warm-pink center.  Pour into a collection bowl.
  11. Next cook the mushrooms at the same heat level.  Add a tsp of oil and a pinch of salt for seasoning.  Stir fry for about 2-3 minutes until the mushroom shrinks a bit.  Pour into the same collection bowl.
  12. Now begin cooking the onions and green onions at the same heat level.  Add a tsp of cooking oil and a pinch of salt for seasoning.  Stir fry for about 2-3 minutes and onions should look translucent.  Pour into the same collection bowl.
  13. Repeat the same step for the red pepper and carrots.  Add a tsp of cooking oil and a pinch of salt.  Then stir fry for about a minute.  Pour into the collection bowl.
  14. Roll up the already cooled egg, slice into thin slices.
  15. Add noodles and spinach onto a large skillet at medium heat, followed by the veggie and meat in the collection bowl, then the egg slices.  Sprinkle toasted sesame seeds.  Toss and mix everything in the skillet for about 20 seconds.  Serve on a large plate or bowl.  Add more sesame seeds on top.

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