Moving My Treasure Chest Blog to WordPress

Moving My Treasure Chest Blog to WordPress and Here's the Link


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2014 0622 My Road to Get to Know LC - Grand Opening!

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I had been reading and seeing plenty of information about LC from professional and the fans. In real honesty, I was stalling a bit because I don't want to ruin the beautiful LC.  It was my first and it was a gift.  However, the more I read about it.  I became confident that I can do it too.  Cooking with LC is a process, a journey.  You will be rewarded with patient and thoughtfulness.   Today, my action begins.   Grand Opening! I laid a dish towel in sink to let my Cherry Flying Heart casserole (2QT) "sink in."  So, my heart is steady and at ease to avoid any scratches.  Next, I lightly clean it with warm soupy water and a sponge.  A label is at bottom of the casserole.  A LC orange label is in the front of it.  They both need to be removed.  The LC label should be fairly easy to be peel off.  The label at bottom can be removed with the warm soupy water and a little push with my finger nail.   On...
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Recipe: Silken Tofu Chocolate Mousse ++++

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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 b...
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Recipe: Beef and Daikon Clear Soup ++++

Beef and Daikon Clear Soup aka Soegogi-muguk or  蘿蔔 牛肉 湯 Ingredients: Beef cubes 1/2 lb Daikon 1/2 lb Green Onion Diced Diagonally Garlic diced 4 cloves Fish Sauce 1 Tsp Salt 1 tsp Water 5 cups Methods: Peel daikon's thick skin (remove the thick ring for stronger flavor) Cut daikon in medium thin slices Bring a pot of water to boil to blanch the daikon Add daikon in Remove when the water re-boil again Rinse daikon in cold water Add 5 cups of cold water in a heavy bottom pot Add the daikon in at medium heat until boiled with lid on Bring another small pot of water to boil Add the beef cubes in and turn off the heat to allow the beef to change from raw red color Drain and rinse beef cubes in cold water to let go of the residual (i.e. yield clear soup) Back to the pot with daikon in it, remove bubbles from top of soup and add the beef cubes and diced garlic in once boiled Turn to medium low heat with lid on to cook for 25 minutes Add green onio...
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