Treasure Chest

Masago Spaghetti Serve 2 Ingredients: Sauce- ½ cup soy milk 1 tsp K atsuodashi into 1 cup of hot water to dissolve 1 Tbsp Japanese kewpie mayonnaise 1 Tbsp Soy Sauce Paste 1 tsp Mirin EVOO 2 Eggs (Pan fried over easy) Serve 2 Spaghetti 9 sliced Button Mushrooms or 1 pack of Enoki Mushroom 1 small Onion 1/4 cup Lemon Juice Nori cut into thin strips 3-4 Shiso Leaves or Green Onions 3 Tbsp Masago Methods: Bring a large pot of water to a boil Combine the sauce and mix well, set aside Fry the eggs and set aside Add salt to the boiling water and drop the spaghetti to cook according to package instruction but the spaghetti should be under cook for about 3 minutes In a large saute pan, add EVOO to stir fried the mushroom for 1 minute and set aside Add sauce mixture and let reduce for about 1 minute Add spaghetti into the pan and incorporate all ingredients  In the final minute, the sauce will reduce even it looked a bit too liquidity now Add l

Simple Frangrant Cucumber-Tomato Salad Ingridents: Dressing- 3Tsp EVOO 1Tsp Lemon Juice 1/2tsp Dried Oregano Pinch of Salt 10 Halved Cherry Tomato 1 Diced English Cucumber Methods: 1.  Mix all dressing ingridents together and set aside before use 2.  Clean and diced cucumber and tomatoes 3.  In the serving bowl(s), mix vegetables together and add desirable amount of dressing 4.  Ready to serve Perfect match with pizza night!

Homemade Strawberry Jam I Ingridents: 2lbs Fresh Strawberries 4cup cups sugar 1 1/2cup real honey 1/2 Lemon juice Pinch of coarse salt Methods: Wash strawberries throughly in cold water Cut and trim strawberries into quarter for easy blending later Add 1 1/2 cups of sugar into the pot and let it stand to extract the juice if time allow If not, go to next step Put strawberries pieces into a blender to pause (depends of jam texture likeliness) Pour mixture into a tall heavy stockpot (in case of hot sugary overflow) Add all ingridents into the strawberries and stir well Slowly, bring the mixture to a boil Note:  Wear gloves and use lid to prevent hot liquid spilt/burn. Do not walk away, stay and stir until  jam thickens or until the mixture has the consistency of very loose jelly after 8 to 9 minutes or until the jam reaches 220F Skim foam from surface, if any Remove from heat Tips:  Clean up immediately for easy cle

蘋果蜜棗南北杏瘦肉湯 Spring time is allergy time.  This is a wellness soup to maintain our throat and immune system. Ingredients: 蜜棗 3粒 南杏 1湯羹 北杏  1湯羹 瘦肉 1/2 lb Lean Pork:  Tenderloin or Loin chop  蘋果 4個 水 8 cups 鹽  Methods: Rinse lean pork and put it into a pot of water Turn on high heat to extract white bubbles Turn off heat and rinse with cold water Wash apple and remove the skin Cut apples and remove the apple core into large pieces Rinse  南杏,  北杏,  蜜棗 and set aside When 8 cups of water is boiled, add all ingredients  except salt in Cover with lid and boil on high heat for 15 minutes Turn heat to low for 1 1/2 hours Taste soup and add salt if appropriate Ready to serve

芋頭 椰汁西米露 Taro Coconut with Mini Tapioca Pearls Sweet Soup (Dessert) Serves 4 Ingredients: Coconut Cream 200ml Mini Tapioca Pearls 西米 1/3 cup Diced/Meshed Taro or Canned Taro 芋頭 1/3 cup or 300g Note:  Canned Taro in syrup is already very sweet.  So, taste to adjust before adding sugar Water 400ml Sugar (or less depends on sweet likeliness) 1/4 cup Salt A very small pinch Methods: 1.  Boil a pot of water. 2.  Once boil, add the mini tapioca pearls in batches and slowly. 3.  Turn heat to medium-low and cook for 20 minutes or until pearls are transparent. 4.  Turn off heat and pour transparent pearls through a fine mesh and run them in cold water. 5.  In a cup of cold water, soak the cooked pearls for 10 minutes and set aside. 6.  Drain and set aside after 10 minutes. 7.  In a pot, add water and coconut cream to boil over medium heat. 8.  Add diced or mashed taro in the pot.   Stir slowly. 9.  Put a ladle of hot soup into the drained mini tapi

Banana Bread Ingredients: 3 Ripe Bananas Note:  I used  奶蕉 in this recipe.  Any banana will be just fine. 1/2 cup Sugar or substitute with honey 1/2 cup Soft Butter 2 Room Temperature Eggs 1/4 tsp Vanilla 1 Tbsp Milk 1 Tbsp Honey Dry ingredients: 2 cups All-purpose Flour 1 tsp Salt 1 tsp Baking powder 1 tsp Baking soda 1 cup chopped walnuts Methods: 1.  Preheat oven at 325F 2.  In a larger mixing bowl, sift and mix all dry ingredients together 3.  In a small mixing bowl, cut banana into pieces and use a potato masher to break them apart into a rough paste; set aside 4.  In a medium mixing bowl, cut soft butter into small pieces and mix well with 1/2 cup of sugar with a spatula or by hand 5.  Combine banana paste with butter sugar mixture 6.  Add one room temperature egg into the bowl and mix well 7.  Add 1/4 tsp of vanilla, 1 Tbsp of milk and 1 Tbsp of honey into mixture and mix well 8.  Add the second room temperature

大蒜花生豬𦟌煲雞腳 下身易水腫必飲 Ingredients: 大蒜  4 cloves 花生  5 hand full 果皮 1 big piece 生薑 2 big slices 雞腳 1 pack 雞殼 2 豬𦟌 1 1/2lb Pork Shank 水 5 大湯碗 Methods: 1.  Wash and soak  花生 and  果皮  separately 2.  Rinse pork and put it into a pot of cold water on medium high heat to cleanse until the white form extracted 3.  Rinse pork in tap water and clean 4.  Put the pork into the large pot to make soup 5.  Clean chicken feet thoroughly and trim the nails by cutting it in a 45 degree angle from outside in Note:  The will minimize the opening to prevent exceed oil in soup 6.  Repeat the above process 2 to 4 for the chicken feet and 雞殼 7.  Add water into the large soup pot with all ingridents on high heat 8.  Once boiling, turn the heat down to low and cook for 2 1/2 hours 9.  Skimmed the oil in soup before serving 10. Taste soup and add salt if necessary Note:  It is best to make this soup a day in advance.  The oil can more remove easily on the next day when the soup is cold.  

Salt and Pepper Chicken Legs 椒鹽雞腿 Ingredients: Four Seasons Spicy Bake Mix 1 pack Chicken Legs 3 Oil 1tsp Methods: Clean and dry chicken legs; trim extra fat is needed Coat Four Seasons Spicy Bake Mix all over chicken Season for at least 30 minutes in refrigerator Take seasoned chicken legs out from refrigerator and let it cool for at least 15 minutes Place oven rack in the top 3rd level and Preheat oven to 375F Brush baking sheet with a light coat of oil to prevent sticking As the chicken legs bake, it will release oil Put chicken legs skin on onto baking sheet Bake for 20 minutes Brush oil from baking sheet onto the chicken skin to crisp up and turn golden color Turn down the heat to 350F and bake for another 8 minutes or until the internal temperature reaches 150F Remove the golden chicken legs from oven and let it sit for about 5-10 minute to reach internal temperature of 165F Ready to serve