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

Korean Spinach Side Dish (Sigeumchi-namul 시금치나물) Ingredients: Spinach 8oz Oil 1 Tsp Seasoning: Minced Garlic 1 clove Chopped Green Onion 1 bundle Soy Sauce 1 1/2tsp Sesame Oil 1 1/2tsp Sesame Seeds 2tsp Korean Dried Red Pepper (optional) Method: Wash spinach and rinse Bring a pot of water to boil. Prepare the ice bath with cold water and ice to shock cooked spinach later. Add 1 Tsp of oil in boiling water and add the spinach in to blanch for 30 seconds. Do not cover with lid. Remove spinach from the pot and rinse under cold water. Drain spinach and add spinach into the ice bath Squeeze spinach into a ball by hands to remove access water. Cut spinach ball into quarter or bite size. Mix 1 clove of minced garlic, 1 bundle of chopped green Onion, 1 1/2tsp of soy sauce, 1 1/2tsp sesame seed oil, and 2tsp of sesame seeds. Add a dash of Korean dried red pepper to garnish (optional). Ready to serve with rice.

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.

Pork Chop in Sweet and Sour Tomato Onion sauce 鮮茄洋蔥豬扒  Ingredients: Pork Chop 2 to 3 pieces  Note:  Used thick cut pork chop in this recipe Yellow Onion 2 Note:  I love onion.  A normal recipe will use about 1 1/2 medium size onion. Tomato 1 large cut in bite size or 1 can  Tomato Paste 1tsp (optional) Green Onion 1 chopped spring (optional) Pork Chop Seasoning: Salt and Pepper Soy Sauce 1tsp White Pepper 1tsp Cooking Wine 1Tsp Oil 1 1/2 to 2 Tsp Worcestershire Sauce 1tsp Oyster Sauce 1tsp Sauce: Ketchup 2 Tsp Sugar 1tsp Vinegar 2tsp 1 1/2tsp Soy Sauce Corn Starch 1/2tsp Tomato Juice/Water 1cup Method: Cut onion into slices. Use a paper towel to dry off the pork chops. Use a meat pounder to pound on both sides of the pork chops. Cut a single silt in the center edge on each pork chop.  So, it will not curl up when cooking. Season the pork chops with the seasoning for about 20 minutes. Prepare a frying pan and heat it with 1 1/2 Tsp of oil on medi

Green Mung Beans Seaweeds Dessert  不軟吧吧 的 海帶綠豆甜湯 Ingredients: Green Mung Beans 150g Kombu/Dried Seaweed 50g Tapioca Pearls 1/4 cup (optional) Crystal Sugar 100g Water 6.5 cups Water 6.5 cups Water 3 cups Method: Rinse and drain green mung beans and set it aside. Soak kombu in tap water and ensure they are submerged. Add 6.5 cups of water in a heavy-bottom pot and bring it to boil. Once water is boiling, add green mung beans and let it boil over medium heat without lid for 30 minutes. Remove brown bubbles as they surface in the pot. 30 minutes later, cover the pot with lid and simmer for 5 minutes. Drain and remove cooked green mung beans and set aside.  The texture of the green mung beans should be soft or split but not mushy. Remove kombu and cut them into long bite size pieces and set aside. In the heavy-bottom pot, bring another 6.5 cups of water to a boil and add cooked green mung beans and kombu to cook for 8 minutes over medium-high heat. In another po

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

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

Beef Croquette 日式A5牛肉可樂餅  Heart shape croquettes are filled with mozzella. Ingredients: 馬鈴薯 Potato 2 small 雞蛋 Hard Boiled Egg 1 洋蔥 Onion diced 1/2個 牛絞肉 Ground beef 200g 油 Vegetable oil 1 to 2Tsp 鹽 Salt 1/4tsp 鹽巴&胡椒 Salt & Pepper 1/4tsp each 高筋麵粉 Bread flour—1/2cup 雞蛋 Egg 1 麵包粉 Breadcrumb 1 to 1 1/2cups 油 Vegetable oil for deep drying—2 to 3 cups 豬排醬 Tonkatsu sauce 3 Tsp Method: Rinse and peel two small size potatos and cut into 1" slices. Prepare and unshell one hard boiled egg. Bring a pot of water to a boil to steam the potato slices for approximately 15-20 minutes or until throughly cooked. With 1Tsp of oil in a medium heat frying pan, stir fried onion with 1/4tsp of salt until golden. Add minced beef into the pan to stir fried with 1/4 tsp of salt and black pepper for approximately 3 minutes or until coo (not pink.) Set aside to cool. Check potato slices doness by poking it through easily by a chopstick. Remove potato slices into a mixi

Simply Good Tuna Sandwich Ingredients: Mayo 2Tsp Tuna (water or oil) 1 can EVOO 1 Tsp Bread 2 slices Salt 1/4tsp Fresh Grounded Black Pepper 1/2tsp Lemon/Lime Juice 1/2 Onion diced 1/2 cup (optional) Celery/Cucumber diced 1/2 cup Masago (Fish Roe)  1tsp Note:  Celery/Cucumber is added for crunchiness. Method: Uncan and drained 1 can of tuna and set aside. Mix all ingredients together. Generously, spread the tuna mix onto a slice of bread. Put the other slice of bread on and cut the sandwich in half to enjoy. The fresh and crunchy cucumber is so refreshing and the masago is a great addition to the ocean flavor pops in each bite.  This is very simple and good eats. Served with iced Vietnamese Coffee

Teriyaki Chicken 照燒雞 照り焼きチキン Ingredients: Chicken Seasoning Basic Ratio 1:1:1: Skin On Boneless Chicken Tight 4 pieces Soy Paste 5Tsp Sake 5Tsp Mirin 5Tsp Additional: Ginger 2 pieces Adjust Teriyaki Sauce as needed: Soy Sauce 1Tsp Oyster Sauce 1Tsp Honey 1tsp Rice Green Onion 1 spring diced Method: Cook rice and steam vegetable Clean chicken and butterfly it to have a more even thickness Use the tip of the knife to loosen the chicken meat side Mix all the seasoning (Soy Paste 5Tsp, Sake 5Tsp, Mirin 5Tsp, and grated ginger) together Put the chicken tight in seasoning and marinate for 10 minutes Preheat a medium frying pan over medium heat without oil Add the chicken tight skin side down to pan-fried for approximately 2 minutes (Note: Watch the cooking closely as the chicken skin may burn quickly and easily) Keep the leftover seasoning and set it aside Turn the heat down to low and cook the other side of the chicken tight with the lid on for 3

Bouncy Nespresso Coffee Sponge Cake with Fran's Carmel Swirl  咖啡日本海綿蛋糕 7" Springform Round Baking Pan Ingredients: Eggs room temperature 5 Salt 1/4tsp x2 Milk or Soy Milk warm 65g Nespresso 1 espresso shot Vegetable Oil 50g Vanilla 1tsp All-Purpose Flour 100g Sugar 60g (low sugar version) Butter to smear around the baking pan Fran's Carmel Sauce warmed 1tsp Method: Prepare a banking pan linen and grease lightly with vegetable oil in non-stick banking pan for easy release after baking. Set aside. Prepare 65g of warm milk/soy milk and mix well with 1 shot of Nespresso espresso (e.g. Roma flavor).  Set aside. Crack 5 eggs and separate egg yolks and egg whites in two mid-size mixing bowl.  Bowl for egg whites needs to be very clean (no oil, etc. for more successful egg white beating.) Add 1tsp of vanilla into the egg yolks and mix well with a whisker. Add 1/4tsp of salt and 50g of vegetable oil and mix very well with a whisker. Add coff