Treasure Chest

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.

The part closer to the Radish leaves is sweeter compare to the root end. 蘿蔔 近葉倍位比較甜

Add Root type of food in Room temperature water to cook. 土下   根部食物冷水下 e.g.  Carrots, Daikon, Potato, etc. Add Stem (or above) type of food in Boiling water to cook. 土上   葉莖部食物開水下 e.g.  Spinach, Broccoli, Lettuces, etc.  

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

Roast Vegetables Ingredients: Carrots Pumpkin Squash Tomatoes Beets Seasoning: Sea Salt Fresh Grounded Pepper Olive Oil Methods: Preheat oven at 350F Clean, padded dry and cut all vegetables Add generous sea salt and freshly grounded pepper to the vegetables in a large mixing bowl Toss the vegetables for even coating and don't worry about the salt and pepper falling into the bottom of the bowl Drizzle light coat of olive oil into the bowl and mix well Lightly brush a thin layer of oil onto the baking sheet and add all vegetables onto it evenly with room to good hot air circulation Roasted in oven for approximately 30 minutes for golden color Flip the vegetable on the other side and rotate the sheets to roast for another 10 minutes or until it is done to your liking Tips: -Do not overcoat the olive oil onto the vegetables.  A thin oil coating will do the job.  Otherwise, it will be too oily to eat and it may be smoky when roasting. -Each vegetable req

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

Bún Thįt Núóng Vietnamese Cold Rice Noodle 越南BBQ雞撈檬 Serve 1 Ingredients: Rice Vermicelli 2 bundles Lettuce Leaf 4 leaves (Julieann) BBQ Chicken 1 breast (sliced) Thai Basil 1 branch (Julieann) Bean Sprout 1 hand full Dried Shallot 1 tsp Green Onion 1 spring (chopped) Dipping Sauce (Ratio:  1:1:5 but I changed it to 1:1:1:4) 1 Tsp Sugar 1 Tsp Fish Sauce 1 Tsp Vinegar 4 Tsp Water 1 Small Lime Juice 1 tsp diced Garlic 1 dash of Red Pepper Flakes Methods: Cook the rice vermicelli per the package instruction (e.g. add it to boiling water and cook for 4 minutes) Rinse the cooked vermicelli in cold water to stop cooking, then drain and set aside Mix dipping sauce in a small bowl taste to adjust and set aside In a large noodle bowl, put half of the julienned lettuce in and following by the drained vermicelli, and add the rest of the lettuce. To plate, put the chicken slices on top and followed by bean sprout (I don't have this ingredient today), and basil. S

Crushed Cucumber Appetizer   拍黄瓜 Ingredients: 2 English Cucumber 1 Tsp Salt Seasoning: 5 cloves of Garlic diced 2 Tsp Black Vinegar 1 Tsp Soy Sauce Paste 2 Tsp Sugar 1 Dried Red Pepper chopped 1 tsp Sesame Oil 1 tsp Toasted Sesame Seeds Methods: Wash and wipe the cucumber. Cut off the top and bottom part of the cucumbers and use a rolling pin or the side of a cleaver to crush the cucumber. If prefer to cut the cucumber in chuck, that is totally fine.  Smashing the cucumber is for the organic look.  Otherwise, break the crushed cucumber by hands into large bite size. Put the cucumber pieces in a medium size mixing bowl and add 1 Tsp of salt to mix Let the salted cucumber sit for approximately 10 minutes to extract water to create crunchiness.  Mix the seasoning and set aside. Discard the cucumber water, rinse cucumber and drain well and padded dry before mixing in the seasoning. Plate the cucumber and add toasted sesame seed to serve.

上湯菠菜 Ingredients: Spinach 6 whole brunches Century Egg 1 Wolf berry 枸杞子 20 counts Diced Garlic 2 cloves Julianne Ginger 1 slice Salt  2 tsp Sugar 1 tsp White Pepper A dash Corn Starch 2 tsp Water 2 tsp Oil 1 tsp Chicken Broth 1/2 cup Methods: Clean and rinse spinach Plate cooked spinach on serving plate Soak the wolf berries in warm water for 5 minutes, then rinse and drain and set aside Steam century egg for 8 minutes Once century egg is cool to handle, cut it into small cubes In a pan, add 1 tsp of oil on medium heat Once pan and oil is hot, add ginger and garlic to stir fried until fragrant Add wolf berries and century egg cubes to stir fried lightly Add 1/2 cup of chicken broth, salt and white pepper to cook for about 2 minutes Turn off heat and add the corn starch and water mixture in to incorporate Pour the mixture onto the spinach Serve

Spinach and Wood Ear Appetizer 菠菜木耳開胃菜 Ingredients: Spinach 2 hand full Dried Wood Ear 1/2 hand full Oil 1 tsp Seasoning: Diced Garlic 3 cloves Soy Sauce 1/2 tsp Dark Vinegar 1/2 tsp Salt pinch Sugar pinch Sesame Oil some Methods: Wash, drain spinach Bring a pot of water to boil and add 1 tsp of oil and spinach to cook quickly Turn off heat and remove cooked spinach Soak cooked spinach in ice bath to stop cooking Drain and set spinach aside Soak wood ear in water for approximately 15 minutes Drain wood ear and trim woody parts if any and cut into bite size Mix all seasoning together Plate spinach and wood ear and add seasoning to serve

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

Simple Frangrant Cucumber-Tomato Salad Ingridents: Dressing- 3Tsp EVOO 1Tsp Lemon Juice 1/2tsp Dried Oregano Pinch of Salt 10 Halved Cherry Tomato 1 Diced English Cucumber Methods: 1.  Mix all dressing ingridents together and set aside before use 2.  Clean and diced cucumber and tomatoes 3.  In the serving bowl(s), mix vegetables together and add desirable amount of dressing 4.  Ready to serve Perfect match with pizza night!

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

莧菜湯 Red Spinach Soup 材料: 莧菜 1束 蒜頭 3粒 清雞湯 1罐 or 500毫升 熱水 25 0毫升 油 2Tsp 鹽  1.  Clean and cut the  莧菜 and remove the tough part 2.  Drain the  莧菜  and set aside 3.  Flatten the cloves of garlic and set aside 4.  Add 2Tsp of oil in the cooking utensil to pan fried the garlic and quickly stir fried the  莧菜  for a couple of minutes to bring out the  莧菜  flavor 5.  Add the chicken broth and hot water  6.  Bring it to a boil 7.  Taste and add desirable salt and serve immediately Note:   Do not cover lid .  Otherwise, the beautiful green  莧菜 and red soup will turn yellow.

南乳粗"齋" Note:  提前一天做味道更好 。 材料： 黃芽白 菜 10 片   洗乾淨 切段 發菜 1 包  浸 洗乾淨 揸乾水待用 枝竹 1支  浸軟切 成長條 竹笙 8-10 支  浸 洗乾淨, 去除硬塊 罐裝蘑菇 1 罐 去皮 馬蹄  1 罐 豆腐卜  1 包  一開二 雲耳 1 抓  浸 洗乾淨,  切絲 木耳 1 抓  浸 洗乾淨,  切絲 粉絲 2 束  浸 薑 2厚片 蒜頭 2粒 拍扁 黑豆蔭油膏 3茶匙 油 共3湯匙 (炒菜及爆南乳) 醋 1 湯匙 南乳醬材料： 南乳 2-3 片  搓爛 南乳 汁 2 湯匙 煮齋 醬 材料： 油 2 湯匙 紹酒 2湯匙 鹽  1 1/2 茶匙 糖  1 茶匙 水 1 1/2杯 生粉水 1茶匙生粉  1茶匙 水 做法： 1.  用一小鍋煲1杯水,  下 醋 和 竹 笙 去除腥味。水煮沸 後, 熄火蓋上 20分鐘 。   瀝乾待用 。 2.  用一小鍋煲1-2杯水,  每次使用新的熱水分開熱燙以下 材料: a. 紹 菜,  馬蹄 ,  蘑菇,   雲耳,  木耳 b.  發菜,  粉絲 c.  豆腐卜 d. 枝竹 瀝乾待用 。 3.  將南乳搓爛，下酒及油，攪勻 備用 。 4.  燒熱鑊，下1湯匙油及1塊薑片，放入黃芽白，爆香，灒酒後炒1 1/2分鐘，放入大煲備用。 5.  燒熱鑊，下1/2湯匙油，爆雲耳、木耳半分鐘，轉入大煲，備用。 6.  燒熱鑊，下1湯匙油、1塊薑片、蒜頭，聞到蒜頭香時放入南乳醬，炒醬45秒，轉入大煲。 7.  材料放入大煲後，加入水，用中火煮滾。 8.  放入 豆腐卜、枝竹,  竹笙 ， 馬蹄,  加上蓋，中火煮5分數。 9.  在大煲放入發菜，加蓋煮2分鐘。 臨上菜前... 10. 用一小煲，放入水及麻油，中火煮滾後放入粉絲煮1分鐘。 11. 粉絲倒入大煲，將各種材料撈勻，放入黑豆蔭油膏，再撈勻。 12. 加蓋，煮1分鐘 。 13. 轉小 火 下 生粉水 撈勻。 14. 上菜。

Seared Lamb With White Bean and Mint Salad by Real Simple INGREDIENTS 8 small lamb loin chops (about 2 1/2 pounds) kosher salt and black pepper 1 15-ounce can cannellini beans, rinsed 2 tablespoons extra-virgin olive oil 2 shallots, chopped 1/2 cup fresh mint, chopped 1 tablespoon capers, rinsed and chopped 2 teaspoons red wine vinegar DIRECTIONS Heat oven to 400° F. Heat a large skillet over medium-high heat. Season the lamb with ¾ teaspoon salt and ½ teaspoon pepper. In 2 batches, brown the chops, about 2 minutes per side. Transfer to a baking sheet. Roast to the desired doneness, 4 to 6 minutes for medium-rare. Meanwhile, in a large bowl, combine the beans, oil, shallots, mint, capers, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Serve with the lamb. http://www.realsimple.com/food-recipes/browse-all-recipes/seared-lamb-white-bean-mint-salad?print

Broccoli with Garlic and Soy Sauce by Barefoot Contessa Ingredients 1 head garlic, peeled (about 16 cloves) 1 cup good olive oil 1 teaspoon crushed red pepper flakes 1 teaspoon kosher salt 4 stalks broccoli, cut into florets (8 cups of florets) 2 tablespoons soy sauce Directions Put the garlic cloves and oil in a small heavy-bottomed saucepan. Bring to a boil and cook uncovered over low heat for 10 to 15 minutes, until the garlic is browned and tender. Turn off the heat and add the red pepper flakes and 1/2 teaspoon salt. Immediately pour into a heat-proof container to stop the cooking. Allow to cool to room temperature. For the salad, blanch the broccoli florets in a large pot of boiling salted water for 2 to 3 minutes, until crisp-tender. Drain well and immerse immediately into a large bowl of ice water until the broccoli is cooled. This process stops the cooking and sets the bright green color. Drain well. In a large bowl, toss the broccoli with 1/2 teaspoon salt,

涼拌珊瑚藻/ 海底燕窩 Coralline Algae Appetizer/Salad Ingredients: Coralline Algae 45g  Cucumber 1 medium size  Carrots 70g 3 small size Seasoning: Sesame Oil 1 Tsp Oyster sauce 3 Tsp White Vinegar 2 Tsp Sugar 2 Tsp Fine Minced Garlic 1 1/2 tsp Methods: Soak algae overnight or no less than 4 hours (note:  ice bath for extra crispy texture) Rinse the algae several times in the process Chop or cut algae into bit size pieces Note:  When cutting the algae, it is sticky to the touch.  That is the collagen from the plant instead of an animal. Julieann carrots and cucumber Add 1 tsp of salt and mix well to extract water Discard the liquid and rinse with cold water and dry the cucumber and carrot as much as possible Add all ingredients and seasoning together Tips:  Add a little bit of the 1Tsp sesame oil onto the measuring spoon first.  The rest of the seasoning will be sliding off the spoon easily.  Finally, add the rest of

Basic Pizza Sauce Recipe courtesy Don Pintabona Ingredients : 1 can (28-ounces) whole peeled tomatoes, in juice 1 small white or sweet onion, finely diced and minced 1 clove garlic, peeled and minced 3 to 4 fresh basil leaves 1 teaspoon dried oregano Pinch salt Pinch fresh ground black pepper Pinch sugar, optional 2 tablespoons olive oil, to saute Instructions : Empty the contents of the tomato can in a mixing bowl and coarsely crush the tomatoes with a fork or your hands,  Leaving them just a little chunky. In a heavy bottom 2-quart sauce pot, add the olive oil, over a medium high flame and heat a little. Add the onions and saute until slightly translucent. Add the garlic and saute about a minute until golden. Quickly add the crushed tomatoes to the mix. Stir well and bring to a simmer. Season with salt and pepper, to taste, and add the fresh basil and oregano. Edition:  Blend the content into pure liquid (optional) Optional:  Add a touch of sugar if

Guacamole (2hours 20 mins) Ingredients 3 Haas avocados, halved, seeded and peeled (Note:  2 is good enough for party of 2) 1 lime, juiced 1/2 teaspoon kosher salt 1/2 teaspoon ground cumin 1/2 teaspoon cayenne 1/2 medium onion, diced 2 Roma tomatoes, seeded and diced 1 tablespoon chopped cilantro 1 clove garlic, minced Directions In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve. Note:  No browning at all with the lime bath.