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

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

HARD Boiled Eggs Boiling water Turn off heat Lower egg into boiling water Remove from heat and Cover with lid For LC, cover with lid for 12mins

Winter Apple and Pear Clear Soup 燉蘋果雪梨乾無花果水 Serves 4 This soup moisturizes inside and outside of the body. Ingredients: Apples  蘋果  2 Pear  雪梨  1 Dried Figs  無花果 6 南杏 1/2 Tsp 北杏 1/2 Tsp Hot Water  熱水  9 cups Methods: Preheat oven to 350F Bring the 9 cups of water to a boil in a large LC Wash and Peel the apples and pear Remove the core and cut into uniform big pieces, set aside RInse the  Dried Figs,  無花果,  南杏 and  北杏 and set aside Turn off the heat and add all ingredients to the large LC carefully Cover with lid and put the large LC into the oven for 1.5 hours Soup should be clear and deliciously sweet Ready to serve hot or cold

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.

Salmon Head and Okra Miso Soup 麵豉秋葵三文魚頭湯 Ingredients: Salmon Fish Head 1 Okra sliced  秋葵 x6 (Note:  Ok to use other veggies like enoki, melon, etc.) Water 3 cups (Enough to almost cover the salmon heads) Ginger Slices x2 Diced Tofu 1 pack Marinate: Salt 1 Tsp Salt 1Tsp Grounded White Pepper Seasoning: White Miso 1-2 Tsp (taste to ensure) Cooking Wine 2 Tsp Mirin 1Tsp Salt 1/2 tsp Method: Clean salmon head and drip dry Add marinade ingredients onto both sides of salmon head for 15 minutes Padded dry salmon head Boil 3 cups of water in a pot Prepare a heavy pan; wide enough for the salmon heads 15 minutes later, add oil to the heavy pot to seared the salmon head on medium heat Add ginger, salmon head skin side down first for 2.5 minutes or until golden brown Turn side and seared for another 2.5 minutes or until golden brown Add tofu in Add 1/2 tsp of salt in Add the hot water in (almost cover the salmon head and tofu)

IArroz Con Pollo by Matha Stewart and Everyday Food with Sarah Carey Note:   Arroz con pollo  (rice with chicken) is a traditional  dish  of  Spain  and  Latin America , closely related to  paella . Ingredients: Large pinch saffron 1/2 cup dry white wine, such as Sauvignon Blanc 4 whole chicken legs, split, or 8 bone-in, skin on thighs (about 2 pounds) Coarse salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 1 medium onion, minced (1 1/4 cups) 4 to 5 cloves garlic, minced (2 tablespoons) 6 piquillo or other jarred roasted red peppers, thinly sliced 1 tablespoon tomato paste 1 1/2 cups short-grain rice, such as Bomba or Arborio 2 dried bay leaves 3 cups low-sodium chicken broth 3/4 cup frozen peas, slightly thawed Steps: 1.  Preheat oven to 375 degrees. Combine saffron and wine in a bowl. Pat chicken dry; season with salt and pepper. Heat oil in a large straight-sided ovenproof skillet over medium-high. Add chicken and cook, skin-side down, unti

3cups Matsekazu Pork 三杯松阪豬 by From the kitchen to the table Ingredients: 0.5lb bite size sliced Matsekazu Pork 松阪豬 3 slices of Ginger 2 cloves of Garlic sliced 1-2 Red pepper or Pepper flakes 1 bunch of Basil 1 Tsp EVOO Seasoning: 4 tsp Soy Sauce 1/2tsp Soy Paste 1/2tsp of Rice Wine or Sake 1tsp of Water 2Tsp Sesame oil 1/2tsp Sugar Steps: Preheat LC pan in medium heat with EVOO Pan fried pork until golden on both sides Remove pork from pan Do not clean pan and add sesame oil to pan fried the ginger and pepper until fragrant Add seasoning and stir fried together Add pork back into pan Pan fried until the sauce is mostly deducted Add basil in and stir Dish and serve immediately

Hitsumabushi 鰻魚飯 First attempt  Ingredients: 1 Unagi Kabayaki - Roasted Eel Note:  Available at Uwaujimaya Cooked Rice Unagi Sauce: 2 tbsp Mirin 1 tbsp Sake 2 tbsp Soy Sauce ⅔~1 tbsp Honey Cook rice in 14cm LC Use 2 cups of rice and it is good for 4 people with 2.5 cups of water Cover with lid and cook over medium heat until water bubbles surface for about 4 minutes Still the bottle of the LC Turn it to low heat and cook for another 7 minutes Put unagi on top of rice and let it cook for another 2 minutes Do not open the lid Turn off the heat and let it sit for 10 minutes Open the lid and brush the unagi sauce onto unagi and drizzle some on the rice Serve immediately See link   for different ways to enjoy Hutsymabushi.

SOFT Boiled Eggs Boiling water Turn off heat Lower egg into boiling water Remove from heat and Cover with lid For LC, cover with lid for 10mins

LC Cooking Rice LC煮米飯 Rice and Water Ratio 1:1 If time allows, soak rice in water for 30mins before cooking to rehydrate the rice.  If not, it is okay to skip this step. Put rice and water in LC on MEDIUM heat with lid on to get started Water started to bubble in about 5 minutes Slowly stir the bottom of the LC to avoid sticky bottom Cook for 5mins, DO NOT open the lid Turn off the heat and DO NOT open the lid Let it sit for 5-10mins before serving for best result Total cooking time is about 15mins References: 14LC 1 to 1.5 cups of rice 16LC 1 to 1.5 cups of rice 18LC 2 cups of rice 20LC 3 cups of rice 22LC 4 cups of rice

臘肉煲仔飯 材料（1-2人份)： Rice 米   1杯 （正常米杯） Water 水   2.5杯 (Note:  Rice: Water is 1:1) 潤腸     1條 臘腸     1條 雞肉     400g  雞肉調味料： 生抽、 老抽、蠔油、花雕酒     各1/2湯匙 麻油    1茶匙 黃糖    1茶匙 胡椒     少許 生粉     1/2 湯匙 煲仔飯豉油調味 (optional)： 豉油   3 湯匙 砂糖   2 茶匙 味淋   2 湯匙 （也可用2 茶匙砂糖來代替） Note:   The 臘腸臘肉 already has enough flavor.  The juice gets into the rice.  So, I decided to skip the seasoning. LC Cooking Rice LC煮米飯 Rice and Water Ratio 1:1 At home, I used Japanese short grain rice.  Thre is no need to soak rice for 30 minutes.  Optional:  Season chicken for 10 minutes.   If time allows, soak rice in water for 30mins before cooking to rehydrate the rice.  If not, it is okay to skip this step.  Methods: Put rice and water in LC on MEDIUM heat with lid on to get started Water started to bubble in about 5 minutes Slowly stir the bottom of the LC to avoid sticky bottom Cook for 5mins, open the lid Uncover the lid and rice should be almost cooked but still moist Add meat on top of

Italian Chicken Ingredients: 2 Tsp of EVOO Salt, Pepper and Chicken Broth Powder to season Chicken Legs 4 Chicken tight (dark meat) 2 strips of chopped Bacon 1/2 sliced Onion 1 can of Tomato with juice 1 Tsp of Tomato Paste 1 box of thick sliced Mushroom 3 cloves of crushed Garlic 1 stock of diced Celery Some Celery Leave for garnish (optional) 2 cups of Dry White Wine ( Pinot Grigio ,  Sauvignon Blanc , and Unoaked Chardonnay) 1 tsp of Sugar 1 tsp of dried Oregano 1 Bay Leaf 1 branch of Rosemary Dashes of Red Pepper Flakes (optional) Instructions: Preheat Oven 350F Season chicken legs with generous salt, pepper and chicken broth powder Drizzle EVOO to coat the chicken legs Preheat a Dutch Oven on medium heat, add EVOO when Dutch Oven is ready Add the chopped bacon in to stir fried Add chicken legs is sear both side for golden color for about 3-4 mins each side Turn heat to medium low heat and garlic, onion, celery, sugar Season with salt and pepper Stir

Osso Buco 牛骨髓 Osso Buco Total Time: 2 hr 15 min Prep: 15 min Cook: 2 hr Yield:6 servings Level:Easy Ingredients 1 sprig fresh rosemary 1 sprig fresh thyme 1 dry bay leaf 2 whole cloves Cheesecloth Kitchen twine, for bouquet garni and tying the veal shanks 3 whole veal shanks (about 1 pound per shank), trimmed Sea salt and freshly ground black pepper All purpose flour, for dredging 1/2 cup vegetable oil 1 small onion, diced into 1/2-inch cubes 1 small carrot, diced into 1/2-inch cubes 1 stalk celery, diced into 1/2 inch cubes 1 tablespoon tomato paste 1 cup dry white wine 3 cups chicken stock (Note:  Using LC, use less liquid) 3 tablespoons fresh flat-leaf Italian parsley, chopped (for garnish only) 1 tablespoon lemon zest (for garnish only) Directions Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This will be your bouquet garni. For the veal shanks, pat dry with paper towels to remove any

LC櫻花蝦蒸水蛋 LC Stoneware Mini Cocotte Steamed Eggs Serves 2 Ingredients: 2 Eggs   Note:  1 egg in each container 1 cup or 250ml Water/Chicken Broth 5g Katsuo Dashi  鰹汁粉  (if available)   Note:  One individual pack is 4g or 1tsp. 3 Tsp or 50ml Hot water to dissolve the dashi Methods: 1.  Preheat the containers. 2.  Beat the eggs thoroughly. 3.  If have  鰹汁粉 , add 50ml or 3 Tsp of hot water with it. 4.  Stir very well until all  鰹汁粉   dissolved. Notes: -Undissolved Katsuo dashi will discolor the steamed egg mixture; not pretty and not good eats. -It is important to let the Katsuo dashi water mixture to cool in refrigerator to avoid cooking the egg mixture. 5.  In a container with a pour spout, add water/chicken broth to beaten eggs and mix thoroughly. 6.  Pour mixture through a fine drainer to remove bubbles into the warm containers. If a container with a lid , leave crack/gap to allow steam to escape while steaming. If a container without a lid , cover it wi

Fried Oysters with bed of Salad Serve 2 Oyster 4 Flour Egg 2 (beaten) Bread Crumb 300g Garlic 2 cloves Thyme 2 sticks Salt & Pepper (S&P) EVOO Cherry Tomato 2 (cut in half) Spinach Lemon Juice Olive Oil Bacon Tartar Sauce Clean and dry oysters Season oysters with S&P Drag each oyster with beaten egg and flour Preheat pan with EVOO Cook bacon Remove bacon and crumble into small piece, leave on the side Add garlic and thyme to pan Add oysters in to pan fried to golden color on both sides Remove from pan for plating Put spinach on serving plate Add lemon juice and olive oil to spinach Season spinach with S&P Place oysters on plate Add cherry tomato, bacon to finish plating Serve with tartar sauce

Baked Eggs en Cocotte Serve 1 Spinach (pre stir fried with EVOO) Sun Dried Tomato 6 slices Egg 1 Cream 1Tsp Salt & Pepper EVOO Preheat oven at 140F Wipe EVOO inside cocotte Place Cocotte in to preheat in oven for 5 minutes Place cooked spinach, tomato, egg, and cream Cover cocotte and put in oven for 5-8 minutes Once egg white turn white, ass salt & pepper to serve Serve with toast

Potato Pancakes with Poached Egg Serve 2 Potato Pancakes: Potato 600g Remove skin and Juliann cuts Sakura Shrimp 500g Blench in water with salt Flour 30g Sparkling water 20ml Salt Butter 50g or change to EVOO Sour Cream Sauce: Cream 100g Sour Cream 50g Lemon juice 10ml Milk 50ml Poached egg: Eggs 2 Vinegar 2Tsp Smoked Salmon 2 slices Salmon Roe 1tsp Dill Steps: Preheat oven at 180F Crack egg in a bowl Broil water, add vinegar Turn boiling water to medium low heat Add one egg at a time When egg white turn white and yolk is medium cook, remove eggs and shock them in ice bath Once cooled, removed eggs for serving use Mixed all ingredients to make sour cream sauce and pending for serving use Mixed all pan cake ingredients Preheat pan in medium low heat Add EVOO Pour pan cake mix in Turn off the heat and put the pan into the preheated oven for 15 minutes Check on pan cake for golden brown color Turn pan cake and return to over for another 10 minu

無師父無老師Kimchi湯 No Teacher Kimchi Soup Serve 2 Kimchi from Korean supermarket 1 cup Daikon 1-1.5 cups Vermicelli 1 bundle Pork ButtThin 4 Slices Enoki 1 pack Button Mushroom 4 buttons Chicken Stock 2 cups Bacon crumb 1 strip (note:  leftover from breakfast) Egg 1 Oil 1-2 Tsp Cut Daikon into bite size pieces Add 1 Tsp of oil to medium heat Once heated, add beacon crumbs Break mushrooms into half and add into bacon mix Stir slightly to sautéed for a couple minutes Turn heat to medium high, add 1 cup of  Kimchi to stir fry With the smell of cooking Kimchi, add chicken stocks Bring heat to high, stir soup slightly to incorporate all ingridents Add daikon pieces to soup Turn heat to medium low after boiling Cover with lid and cook for 20 minutes Taste soup to desire taste and spicyness Push ingridents in soup to one side to leave enough room for vermicelli (note: add in last step because vermicelli soak up liquid quickly) Place pork slices, enoki and crack an egg in the soup T

黑鍋-適用於高温来快炒 白鍋-適用於慢熱来 煎