Treasure Chest

Braised Beef Shank and Tendon 滷牛腱牛筋 (半筋半肉) Ingredients: Beef Shank 滷牛腱 1 piece/條 Beef Tendon 牛筋 1 piece/條 Oil 1 Tsp Ginger slices 10 slices Green Onion 4 springs Star Anise 八角 2 pieces/個 Cinnamon Sticks 肉桂條 2 sticks/條 Rock Sugar 1 medium size Hot Water 1/4 cup Soy Sauce 100cc Salt 1 tsp ShaoXing Cooking Wine 100cc Method: Cut ginger into thick slices and cut green onion into 3" sections and set aside. In a mid-size heavy bottom pot (i.e fits and allow beef shank to submerge), add 1 Tsp of oil over medium heat. Add ginger slices into the pot to stir fried until fragrant. Add green onion in to stir fried. Add star anise and cinnamon sticks in to stir fried. Add rock sugar in to stir fried until dissolved. Add 1/4 cup of hot water into pot. Add 1/2 cup of soy sauce, 1 tsp of salt, 100 cc of ShaoXing cooking wine and stir slightly to incorporate.  The braise liquid should look like a regular brew tea color. Put beef shank and ten

Silken Tofu Chocolate Mousse Ingredients: Water 1 cup 70%+ Dark Chocolate 150 g Silken Tofu 1 pack Brown Sugar 1/4 cup Espresso 1 shot (optional) Bailey's 1 tsp (optional) Salt 1/8 tsp Method: Chop dark chocolate into smaller pieces. Prepare a small/medium size heat proof mixing bowl.  Put it over a saucepans with 1 cup of water over low heat to create steam to dissolve the chocolate. Put dark chocolate into the mixing bowl and let it melt slowly.  Once melted, turn down the heat simmer. Prepare a mixer and add one pack of silken tofu, 1/4 cup of brown sugar, 1 shot of espresso (optional), 1 teaspoon of Bailey's (optional), and 1/8 teaspoon of salt in to blend until smooth and silken. Add the silken liquid into the warm dark chocolate and mix well to incorporate. Taste to adjust if needed. Pour the mixture into small serving container to chill. Chill chocolate mousse for at least 3 hours before serving. Serve chocolate mousse with fruits like blueber

Original Fluffy Pancakes Serve 1-2 Ingredients: Dry Ingredients- All Purpose Flour 1 cups Baking Powder 1tsp Baking Soda Half of 1/4tsp Salt 1/2tsp Wet Ingredients- Egg White from 3 eggs Salt 1/4tsp Egg Yolks 1 Buttermilk 1/2cup Melted Unsalted Butter 1 1/2tsp (optional) Vanilla Extract 1/2tsp Maple Syrup 2tsp Note:  Adjust buttermilk portion as needed depending on the dryness/wetness of the batter. Method : Add all dry ingredients together in a mixing bowl:  All Purpose Flour 1 cups, Baking Powder 1tsp, Baking Soda 1/4tsp, Salt 1/2tsp.  Mix well and set aside. In another small mixing bowl, mix 1/3 cup of Buttermilk, 1/2tsp of Melted Unsalted Butter (optional), 1/2tsp of Vanilla Extract, 2tsp of Maple Syrup and 1 egg yolk.  Set aside. Crack 6 eggs and separate 3 egg whites into a smaller mixing bowl.  Discard 2 egg yolks and add 1 egg yolks in the wet ingredients bowl. Mix all wet ingredients together until incorporated. Add wet ingredients to dry ingredie

Travel Size French Press Coffee Tools: Coffee Grinder Coffee Brush (optional) Stir/Spoon Warm Travel-Size French Press Warm Coffee Mug Jar/Decanter/Thermos Ingredients: Good Coffee Whole Beans 25g or 3 Round Tablesppon Scoops Hot Water 11oz (~195F; not boiling) At-Home Method: Pour hot water into the French Press and Coffee Mug to preheat. Measure 25g of coffee bean. Ground 25g of coffee bean in medium coarse texture. Empty the hot water from French Press. Pour medium coarse coffee grounds into the warm French Press and shake it for even grounds distribution. Pour just enough (of the 11oz) hot water (~195F) into the French Press to cover the coffee grounds.  Let the coffee grounds to bloom for 30 seconds. Pour the rest of the 11oz hot water (~195F) into the French Press. Use a stir/spoon to slight stir the coffee to incorporate. Carefully, place the plunger unit on in the PULL position.  Do not press. Set timer for 3.5 minutes. 3.5 minutes later, press th

Spaghetti Aglio e Olio (Garlic infused Olive Oil Spaghetti) Serve 2 Ingredients: Spaghetti serve 2 Garlic thinly sliced 5 gloves Olive oil 1 cup Salt 1tsp + 1Tsp Pepper 1tsp Red pepper flakes 1/2tsp Cilantro 1 bundle Method: Thinly slice 5 cloves of garlic. Pick cilantro and set aside. In a mid or large size frying pan, add 1 cup of olive oil on low heat. Bring a pot of water to a boil and add 1Tsp of salt before adding the spaghetti.  Undercook the spaghetti for one minute per spaghetti package instruction. Add thinly sliced garlic into low heat olive oil to be infused.  Infused until garlic is fragrant. Add 1/2tsp of red pepper flakes into the oil over low heat. Reserve 1 cup of pasta water before draining the spaghetti.  Set aside. Add spaghetti to infused oil over medium heat.  Toss the spaghetti in the pan to incorporate. If desired for more sauce, add the desired pasta water is optional. Add 1tsp of salt and 1tsp of pepper.  Taste to adjust. Turn off th

Homemade Buttermilk Ingredients: Whole Milk 1 cup White Vinegar 1Tsp Method: Add 1Tsp of white vinegar to 1 cup of milk. Mix well. Let the mixture sit for 5 minutes before using.

Orange Zest Fluffy Pancakes Serve 3-4 Ingredients: Dry Ingredients- All Purpose Flour 2 cups Baking Powder 2tsp Baking Soda 1/2tsp Salt 3/4tsp Orange Zest of 2 oranges Wet Ingredients- Egg White from 6 eggs Salt 1/4tsp Egg Yolks 2 Buttermilk 1/3cup Melted Unsalted Butter 3tsp Vanilla Extract 1/2tsp Maple Syrup 2tsp Orange Juice 3Tsp Note:  Adjust buttermilk or Orange Juice portion as needed depending on the dryness/wetness of the batter. Method : Add all dry ingredients together in a mixing bowl:  All Purpose Flour 2 cups, Baking Powder 2tsp, Baking Soda 1/2tsp, Salt 3/4tsp, and Orange Zest of 2 oranges.  Mix well and set aside. In another small mixing bowl, mix 1/3 cup of Buttermilk, 3tsp of Melted Unsalted Butter, 1/2tsp of Vanilla Extract, 2tsp of Maple Syrup, and 33Tsp of Orange Juice.  Set aside. Crack 6 eggs and separate 6 egg whites into a smaller mixing bowl.  Discard 4 egg yolks and add 2 egg yolks in the wet ingredients bowl. Mix all wet ingredi

Deviled Eggs/Stuffed Eggs Ingredients: 8 Hard Boiled Eggs Tobiko 1Tsp (optional) Dills A Dash (optional) Dressing: Mayo 1/3 cup Dijon Mustard 1tsp White Vinegar 1tsp Shallot diced 1tsp Tobasco 1/4tsp Truffle Salt 1/4tsp Grounder Truffle 1/4tsp Method: Put all eggs in the pot and add enough tap water (1" above eggs) to cover eggs in the pot. Bring the eggs and water to a boil over medium-high heat without the lid on. Once boiling, turn off and remove from heat and cover with lid for 13 minutes. Prepare an ice-bath for the cooked eggs. Carefully remove hard boiled eggs from hot water to ice bath to cool. Unshell all eggs carefully.  Set aside. Cut egg in half.  Wipe off the knife and cut another egg in half.  Repeat this step until all eggs are cut in half. Remove egg yolks carefully and place yolks in a small bowl. Break egg yolks into small pieces. Use a fine mesh to press egg yolks through to ensure no large lumps of egg yolk.  Set aside. Mix all d