Treasure Chest

One-Pot Feast of The Seven+ Fishes (edited) Festa dei sette pesci AKA The Vigil, it is a Catholic Italian-American celebration of the Christmas Eve with several seafood-based dish. Ingredients: 1/2 pound Medium Dry-Packed Scallops 1/2 pound Skinless Salmon fillet 1/2 pound White-fleshed Fish 1 can Small Oysters 1 tablespoon EVOO 1/2 cup White Wine 1/2 cup Water 12 Clams, scrubbed 1 pound Mussels, cleaned 1 ounce/can Canned Anchovy fillets, chopped, oil reserved 1 medium Fennel Bulb, cored and sliced, fronds reserved 4 Garlic cloves, chopped 1 teaspoon Orange Zest 1 (28-oz.) can Tomatoes 1 teaspoon Tomato Paste 1 teaspoon crushed red pepper 1/2 pound Medium Raw Shrimp peeled and deveined  1 loaf Toasted French Bread Method: Let scallops, salmon, and white fish come to room temperature. Heat oil in a 26cm to 30cm LC over medium-high. Seared scallops; cook until they develop a golden-brown crust on one side, about 2 minutes. Remove from pan, and set aside. Optional - Add oil

Stir Fried Swamp Eel 紅燒黃蟮 Ingredients: Swamp Eel 炒黃蟮 2lbs Kosher Salt 5Tsp Garlic 8 cloves minced Ginger 4 slices minced Green Onion 3 bundles Cooking Oil 4Tsp Seasoning 1: Bean Paste  1/2Tsp Dark Soy Sauce 2Tsp Soy Sauce 2 1/2Tsp Hoi Sin Sauce 1 1/2Tsp Seasoning 2: Hot Water 1cup Rock Sugar 1Tsp or 4 small dice Cooking Wine 2Tsp Red Pepper Flakes 1tsp Corn Starch + Water Mixed 1Tsp each Method: Throughly rinse and clean swamp eel until not bloody anymore. Cut eel into approximately 2" long chucks and or into 2" long and skinny strips, if not already done so by fish monger. Drain eel and place them into a plastic bag.  Add up to 5 Tsp of Kosher salt to eel.  Close/seal the bag and rubbed the eel from the outside of the bag.  This will clean the eel's skin. After rubbing and cleaning the eel skin for a couple minutes, rinse and drain the eel.  The cleaned eel should be shinny and not bloody.  Set aside. Minced 8 cloves of garlic and 4 piece

Black Pepper Pork Chop Ingredients: Pork Chops 5 slices thick cut Sweet Yellow Onion 2 sliced Fresh Grounded Black Pepper Garlic 4 cloves minced Shallot 1 minced Oil 3Tsp Oil 1tsp Pork-Chop Marinate: Fresh Grounded Black Pepper ~1tsp Salt 1tsp Five Spice 1/2tsp Black Pepper Sauce Seasoning: Fresh Grounded Pepper 1/4tsp Sugar 1tsp Salt 1/4tsp Oyster Sauce 1Tsp Dark Soy Sauce 1/2tsp (optional) Cooking Wine 1Tsp Corn Starch 2tsp and Water 2tsp Water 200ml Method: Rinse and padded dry the pork chop. Cut slits on the outer edge of pork chop to avoid cutlet to cured up when cooking. Marinate the pork chops with a generous amount of freshly grounded pepper, 1tsp of salt and 1/2 tsp of Five Spice.  Set aside. Add 2 Tsp of oil to frying pan over medium-high heat. Add sliced sweet yellow onion into the pan and stir-fried over medium heat for approximately 7 minutes or until soft in texture. Remove onion onto a plate.  Set aside. In the same pan, add 2 Tsp of oi

Mussels with Saffron and Mustard Moules Au Safran Et A La Moutrade By Bouchon Make 4 servings Ingredients: 12 Tsp (6 oz) Unsalted Butter 1/2 Cup Minced Shallots 24 cloves Garlic Confit 1 Tsp + 1 tsp Minced Thyme 1/2 tsp Kosher Salt 1/4 tsp Fresh Ground White Pepper 1/4 cup Dijon Mustard 2 cups Dry White Wine such as Sauvignon Blanc 4 pinches Saffron Threads 4 lbs Small Mussels 1/4 cup + 2 Tsp Minced Italian Parsley Freshly Grounded Black Pepper Method: Melt 12 Tsp or 6oz of unsalted butter in a large pot over medium heat. Add 1/2 cup of minced shallots, 24 cloves of garlic confit, 1 Tsp of thyme, 1/2tsp of salt and a 1/4tsp of white pepper and reduce the heat to low. Cook gently for 1 to 2 minutes or until fragrant. Add 1/4cup of Dijon Mustard and 2 cups of wine and bring to a boil. Reduce the heat and simmer for 1 to 2 minutes Add 4 pinches of saffron and cover the pot. Remove from heat. Let the broths steep for at least 5 minutes up to few hours in room

Japanese Soba Cold Noodle and Men-Tsuyu (multipurpose sauce)  Serve 1 Ingredients: Soba Noodle 1 bundle Green Onion 1 bundle chopped Nori 1 piece Men-Tsuyu (multipurpose sauce) for cold noodle or tempura Ingredients: 2:2:1 Soy Sauce: Mirin: Sake 1/2 cup Soy Sauce 1/2 cup Mirin 1/4 cup Sake Handful of Bonito Method to Make Ten-Tsuyu: Mix all ingredients together in a small pot. Bring it to a boil and turn off the heat. Cover the pot and let it cool completely before draining the bonito. Ready to use or store in a container up to a week. Before serving with cold noodle, mix 1 part men-Tsuyu with 2 part water. Method to make Cold Noodle: Follow the soba noodle package instruction to cook 1 bundle of soba. Prepare diluted Men-Tsuyu for dipping use. Add chopped green onion in the dipping sauce. Add shredded nori on top of cold soba. Ready to serve.

Grilled Lamb Chops with Charmoula 孜然烤羊架 Ingredients: 1 Lamb Rack (8pc) already frenched and cut into double rib portion Marinate/Rub: 2 tsp Kosher Salt 2 tsp Ground Coriander 2 tsp Ground Cumin 1 tsp Smoked Paprika 1/2 Lemon Zest 2 cloves minced Garlic 2 Tsp Olive Oil (add last to seal the flavor) Charmoula Ingredients: 1 tsp Kosher Salt 1 tsp Ground Coriander 1 tsp Ground Cumin 1/2 tsp Smoked Paprika 1/2 Lemon Zest & Juice 2 cloves minced Garlic 1 chopped shallots 1 bunch chopped fresh mint 1 handful fresh chopped parsley 2 dashes of Crushed Red Pepper Flakes Kosher salt and freshly Ground Black Pepper (taste before adding oil) 1/4 cup Olive Oil Method: Padded dry the lamb racks In a small bowl, combine all marinate Add marinate to both side of lamb rack and set aside Prepare charmoula by mixing all ingredients together and set aside Preheated grill/cast iron pan over medium-high heat Grill the lamb rack for approximately 2-3 minutes

Stir Fried Beef and Tomatoes Ingredients: Beef Skirt Steak 3/4lb Tomatoes 2 Yellow Onion 1 small Green Onion 1 spring Cooking Oil 3-4 Tsp Beef Marinate: Soy Sauce 1 Tsp Cooking Wine 1 Tsp White Pepper 1 dash Baking Soda 1/4 tsp Mix well before adding the following Corn Starch 1 tsp and Water 1 tsp Mix well before adding the following Egg White 1 Seasoning: Soy Sauce 1 Tsp Dark Soy Sauce 2 Tsp Oyster Sauce 1 Tsp Cooking Wine 1 Tsp Sugar 1 Tsp White Pepper 1 dash Sesame Oil 1/2 tsp Methods: Cut onion and tomatoes (skin off is optional) into bite-size, clean and diced green onion Cut beef into bite-size across the grain Add and mix all seasoning for beef and set aside for 20 minutes Mix seasoning for stir fired use Add 3 Tsp of oil into a frying pan over medium-high heat Add beef into seared both sides for approximately 1 minute and remove from pan and set aside Add onion in the pan to stir-fried for 1 minutes and add tomatoes into

Chinese Steam Fish Ingredients: Gutted Fish ~1lb Green Onion 3 springs Ginger 4 slices julienne Ginger 4 slices Sea Salt 1/2 tsp on each side White Pepper 1/2 tsp Cooking Oil 1 Tsp Cooking Oil 3 Tsp Homemade Fish Sauce or Use bottle Fish Sauce: Soy Sauce 2 Tsp Sugar 1 Tsp Chicken stock/broth 2 Tsp Note:  Pre-made fish sauce can be purchased at any Asian grocery store.  It usually stocks with the oyster sauce aisle. Methods: Padded dry the gutted fish from the market inside and out Slit open the fish body in the center area for easy cooking (I keep my 1lb fish without any slit because it is not a big fish and the center part should be cooked easily) Julienne slices of ginger and green onion Cut 1 1/2 spring of green onion (green and white parts) into 2-3" section Add water into steamer and turn on the heat until steaming Put sections of green onion into the steaming dish/plate Sprinkle 1/2 tsp of sea salt on each side of the fi

老少平安 Steam Fish Paste and Tofu Ingredients: Tofu 1 package Fish Paste 1/2lb Green Onion 2 springs diced Seasoning: Salt 1/4tsp White Pepper 1 dash Corn Starch 1 Tsp Cooking Oil 1 tsp Dressing Mixture: Warm Soy Sauce 1 Tsp Warm Sesame Oil 1/2 tsp Methods: Drain and rinse the tofu Steam the tofu for 1 minute to extract the excess water Use a fork/spoon to mesh down the tofu Add all seasoning into fish paste and start stirring and mixing in one-direct for about 1 minute or until incorporated but do not over mix Add tofu into seasoned fish paste and mix in one-direct for about 1 minute or until incorporated but do not over mix Bring the steamer to boiling Grease the steaming plate with some oil and add the mixture evenly into the plate and do not overcrowded for uneven cooking When water is boiling, place fish paste tofu mixture dish into steamer and steam for 12 minutes on medium high heat Turn off the heat and add green onion on top and cover for 30 se

Lemony Roast Chicken Ingredients: 4 Chicken legs or Whole Chicken Note:  Organic chicken has almost no liquid, so add it a little more oil to coat Salt and Pepper Seasoning: 4 Large quartered Shallots 3/4 cups of drained Caperberries 2 Large quartered Lemons (plenty) 1/4 cup of Olive Oil 1 cup of halved cherry tomatoes (optional) Drizzle EVOO on Sourdough Bread (optional) Methods: Preheat oven at 400F Trim the extra fat from chicken Season chicken with generous salt and pepper Mix all seasoning together Put mixture and optional bread onto a baking sheet Put chicken on top of the seasoning Roast for 45minutes at 400F, brush the dripping/sauce into the chicken for extra golden color and flavor Roast at 400F for 5 more minutes for a total of 50minuets 50 minutes later, the chicken internal temperature in the thickest part should be approximate 165F to 180F Remove tray from oven and let it rest for 5minutes before serving Non-Organic C

Lazy Red Oil Wonton 紅油炒手 Ingredients: Premade Precook Wonton 12 pcs Tips:  Wonton from Costco Boiling Water Seasoning: Soy Sauce 3 Tsp Sesame Oil 1/2  1/2 Tsp Sugar 1/2 tsp Minced Ginger 1/2 Tsp Crushed Peanuts 1 Tsp Celery 2 Tsp Chili Oil 2 Tsp Methods: Mix all seasoning together and set aside Bring 2 cups of water to a boil and add the wonton in to cook for 2 minutes Stir lightly and remove and drain wontons from boiling water Add wontons into the seasoning and slightly mix them together Serve as its OR Pour the seasoned wontons into a shallow dish and add cooked vegetable around the dish to serve

LC Steamed Salty Chicken 蒸鹽水雞 Ingredients: Chicken Breast 2 slices Green Onion 1 brunch cut into 1" long pieces Ginger 2-3 thinly slices Cabbage (optional) 1 leaf Seasoning : Cooking Wine 1 Tsp Salt 3/4 tsp Methods: Rub seasoning all over the chicken breasts and let it seasons for 30 minutes After 30 minutes, padded dry the chicken and put chicken breasts on top of green onion and ginger slices into LC Add 1/4 cup of water into LC and cook over medium heat until the water boiled Once water is boiled, remove the residue (protein) from surface (if any) Turn to low heat and cover with lid for 7 minutes Turn off heat, do NOT open the lid and let it sit for 5-10 minutes Remove chicken breasts from LC and cut it into bite size Serve over cabbage/vegetable Note:  For chicken tight, skip the 1/4 cup of water.  Instead, add oil slowly to heat and cook.

Stir Fried Cucumber and Dried Fungus(Pork) 青瓜炒雲耳 (肉片) Note:  Pork is optional Ingredients: Cucumber 1 Dried Fungus Handful Pork slices (optional) Oil 2 Tsp Ginger 1 slice Diced Garlic 2 cloves Salt 1/2 tsp 1/4 tsp Soy Sauce 1/2Tsp Hot Water 1/3 cup (optional) 1 tsp Corn Starch 1 tsp Basil leaves 4-5 leafs (optional) Green Onion 1 spring (optional) Pork Seasoning: Oil 1 Tsp Sugar 1/2 tsp Corn Starch 1 tsp Soy Sauce 1/2 Tsp Methods: (Optional) Add all seasoning to pork slices and set aside Clean and soak dried fungus in cold water for 10 minutes Drain soaked fungus and tear into bite size if too big Put soaked fungus into a small pot with cold water Turn on high heat and let it boil Once boiled, turn to medium heat for a total of 20 minutes Drain the fungus and rinse with cold water Drain the fungus and set aside Rinse and peel cucumber Cut cucumber into long strip diagonally Add 1 Tsp of oil in frying pan on medium

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

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

Dried Shrimp and Furry Melon with Bean Thread 粉絲蝦米煮節瓜 Ingredients: 粉絲 Bean Thread/Green Bean Noodles 2 brunches 蝦米 Dried Small/Medium Shrimp 1 hand full 節瓜 Furry Melon 1 large or 2 small 薑 Ginger 1 big slice 蝦米水 Water from Soaking Dried Shrimps 1/2 cup 雞湯 Chicken Broth 2 cups 油 Oil 1Tsp 鹽 Salt 1/2tsp 糖Sugar 1/2tsp Methods: 1.  Rinse dried shrimps and soak in 1/2 cup of water for 10 minutes 2.  Soak bean threads in cold water 3.   Remove "fur" from furry melon and julienne cut melon, set aside 4.  Drain the dried shrimps but Keep the water 5.  In a frying pan, heat oil over medium-high heat and add ginger 6.  Add dried shrimps and stir fried well for 1 minute 7.  Add melon into stir fried for 30 seconds 8.  Add 1/2 cup of dried shrimp water  and 2 cups of chicken broth in and cover to cook for 4 minutes 9.  Drain bean thread and cut into three sections and set aside 10. Add 1/2tsp of salt and sugar in and stir well 11. Put bean thread on top of the mix

Chicken Pot Pie Note:  Defrost the pie crust and top 3 hours in advance Pie on Pi Day Ingredients: 5-mins Chicken cubes seasoning: Chicken thigh cube 1 1/2 cups Salt 1tsp Black Pepper 1tsp Chicken Essent 1rsp EVOO 1Tsp 3 Nine-inch single crust pie and pie top                                       EVOO  2Tsp                                     Onion chopped 1/2cup Potato diced 1 medium All-Purpose Flour 3Tsp Dried rosemary or O regano 1/2tsp Carrot 1 medium diced Frozen Green Peas 1 cup Garlic minced 1/2tsp                                       Black Pepper 1/4tsp Chicken broth 1 cup Egg 1 for egg wash (mix 1 Egg and 1 Tsp of water together) Method: Defrost the pie crust 3 hours in advance Preheat the oven to 425 degrees F On a lightly floured surface, roll the pie crust out into a 12-inch circle. Set aside. Add oil in a saucepan over medium heat. Add potato and onion, and cook until the onion is tender, but not brown.

雪菜肉絲炆米 材料： 米粉 約150克 雪菜 1棵 豬肉 約100克（切絲） 紅椒 1/4個（切絲） 油 少許 調味汁： 糖 1茶匙 蠔油 2湯匙 老抽 1湯匙 麻油 少許 水 200毫升 醃料： 生抽 1茶匙 酒 1茶匙 糖 1茶匙 麻油 1茶匙 做法： 1. 雪菜洗淨切粒備用 2. 燒熱水，米粉煮至熟透 no more than 2 minutes，盛起後cover with wet towel for 8 minutes to keep the rice noodles tender 3. 肉絲以生抽、酒、糖及麻油醃5分鐘 4. 把糖、蠔油、老油、麻油及水拌成調味汁 5. 燒熱油鑊，加入肉絲、雪菜粒及紅椒絲 (fill in 2/3 water/broth of the ingredients in work is sufficient)  6. 最後加入米粉快炒，加入適量調味汁炆至收汁即成

Braised Beef Tendon 蔥燒牛筋 Cooking Time:  ~2 1/2hours Ingredients: Tendon 牛筋 2包/packs Large Green Onion 大蔥 5束/branches (白色部分/white part only) Green Onion diced 蔥 4束/branches Ginger slices 薑 5片/slices Garlic diced 蒜 5瓣/cloves Oil 1tsp Water 1cup Seasonings: Salt 1tsp Sugar 1tsp Chicken Powder 1 1/2Tsp Cooking Wine 1Tsp Oyster Sauce 2Tsp Dark Soy Sauce 2Tsp Rock Sugar 冰糖 1-2 medium size Methods: 1.  Boil a pot of water to blanch the tendon in low heat 2.  Roughly clean the tendon with salt and water 3.  Cut the tendon in large bite size (as it will shrink a little after cooking) 4.  Put the tendon pieces into the pot of water and let it boil on medium high heat 5.  When white form surfaces to the top, remove the pot from heat to the sink and add in the hot tap water to let white form overflow away 6.  Repeat this process for about three times or 12 minutes 7.  Turn off heat and remove pot to sink and dump all tendon pieces into a

Stir Fried Chicken with Oyster Mushroom Ingredients : Sliced Chicken Thigh 4 pc Sliced Oyster Mushroom 1/2 lb Sliced Dried Wood Ear 1 hand full EVOO 3Tsp Water 1/4 cup Marinate Chicken: Corn Starch 1tsp White Rice Cooking Wine 2tsp Salt 1tsp Chicken Broth 1tsp Sesame Oil 1Tsp EVOO 1Tsp Water 1tsp Pre-mix Seasoning: Oyster Sauce 2tsp Soy Sauce 1tsp Minced Garlic 4 cloves Sesame Oil 1tsp Cornstarch 1tsp Water 1tsp Methods: 1.  Cut chicken thigh into bite size slices and marinate for 30mins in refrigerator 2.  Use damp kitchen towel to wipe clean the mushroom if needed 3.  Cut mushroom into bite size slices 4.  Soak dried wood ear into cold water to hydrate, then clean and cut wood ear into slices 5.  Mix seasoning and set aside 6.  30 mins later, take seasoned chicken from refrigerator and add 1/4 cup of water to loosen up the chicken before stir frying 7.  Add 2 Tsp of EVOO in a hot frying pan 8.  Add chicken into frying