Treasure Chest

Braised Oxtails in Red Wine This is a dish made to impress and taste good with wow factor.  It is so easy to make.  Key to success is the time in the oven for about 2.5-3 hours. Ingredients: 1 Oxtail Herbs:  Rosemary and Thymes and Bay leave Salt and Pepper 1 cup Dry Red Wine (i.e. Syrah) 1 Tsp Balsamic Vinegar Vegetables: 1 medium size Carrots dice, 1 Onion diced, 1-2 stalk of Celery dice (keep the leave) Regular Flour (light coat on both side of oxtail pieces) or Fine Flour 1 Tsp Tomato paste or 1 can of diced Tomato with juice 1/2 teaspoon Chicken Broth Mix powder 1 can/14.5oz Chicken/Beef Broth 2-3 cloves of Garlic (lightly press to break) Instructions: 1. Preheat over to 450F or 500F if available (Note: DO not use broiler setting); clean and prepare vegetables 2. Seasoned oxtail with salt generously and pepper all over and dust on a light layer of flour (optional) 3. Seared the oxtail for color with a medium-low heat pan with LC 4. Remove golden

材料： 蜆 1 磅 清酒 2/3 量杯 滾水 1 量杯 鹽 少許 (選擇性) 做法： 先以鹽水浸蜆吐沙後，用牙刷刷淨備用 熱鍋倒入滾水及清酒煮滾，放入蜆煮至開口，加鹽調味即成

秋刀魚 是頷針魚目秋刀魚科的食用海水魚。通常 2 年長成，全長約 40cm。分佈於從日本海、阿拉斯加、美國大陸沿岸到墨西哥的寬廣北太平洋 Chinese：Qiu Dao Yu (秋刀魚) English：Pacific Saury (Mackerel Pike) Japanese：Sanma (サンマ) Korean：Kongchi (꽁치) 材料：(烤焗) 秋刀魚 檸檬汁 適量 鹽 適量 胡椒鹽 適量 Grilled 做法： -Put Salted and Pepper on each side - Grill each side for 15 to 20 minutes Other 做法： 秋刀魚洗淨去鱗去內臟，用廚房紙吸乾水份 預熱焗爐 230 C / 445 F 用錫紙包好焗盤，抹上一層油，備用 用幼鹽抹勻整條魚身醃約 15 分鐘 放在焗盤上，入焗爐以 230 C / 445 F 每面焗至金黃色 (烤焗時間以魚大小而定) 最後灑上胡椒粉，再淋上檸檬汁，即成 材料：(香煎) 秋刀魚 檸檬汁 適量 生粉 適量 鹽 適量 胡椒鹽 適量 做法： 秋刀魚洗淨去鱗去內臟，用廚房紙吸乾水份 用幼鹽抹勻整條魚身醃約 15 分鐘 再用生粉薄撲均勻在魚身上 熱鍋落油，放入秋刀魚，用中慢火煎至兩面金黃色，上碟 最後灑上胡椒粉，再淋上檸檬汁，即成

蓮藕排骨湯 材料： 蓮藕 1 個 (約手心般大小) 排骨 1/2 磅 (Note:  Select the less fat type, otherwise soup is very oily.  See picture.) 乾魷魚 1 片 薑 2 片 水 6 量杯 (1.5 公升) (Note:  Stick with this measurement) 調味料： 鹽 適量 米酒 1 湯匙 做法： 蓮藕用小刀刮去外皮洗淨，切薄片，備用 乾魷魚洗淨浸軟切絲，備用 排骨切粒略沖洗，放入滾水汆燙撈起，備用 熱鍋滾水，放入所有材料煮滾，轉慢火煲 1 小時，加鹽調味即成

鹹蛋芥菜豆腐湯 功效： 芥菜性味苦甘涼，有抗癌消腫之療效 豆腐是大豆製品，內含石膏，其性味辛寒有清胃熱之功 全湯既清熱降火，又不傷脾胃 惟脾胃虛寒者不宜服用本湯 材料： 生 / 熟鹹蛋 1 隻 芥菜 1/2 斤 老 / 嫩豆腐 1 磚 薑 2 片 做法： 熟鹹蛋切粒備用 芥菜洗淨切小段 豆腐洗淨切小件 煮滾適量水，先放薑片煲 2-3 分鐘 把芥菜和豆腐放入鍋中煮滾，加入生 / 熟鹹蛋，轉中火煲 10-15 分鐘，加入適量鹽調味即成

蘿蔔牛腩   材料： 牛腩 2 磅 蘿蔔 1.5 磅 薑 4 片 蒜茸 1 湯匙 水 適量 醃料： 老抽 2 湯匙 麻油 1 湯匙 紹酒 / 米酒 / 玫瑰露 3 湯匙 調味料： 柱侯醬 6 湯匙 八角 8 粒 冰糖 2 粒 (大小如母指般) 水 1 杯 Note: Put the seasoning directly into the pan to save a clean bowl. 做法： 牛腩 原塊 放入滾水中 (如牛腩太大塊，可切開兩塊)，煮約 2 分鐘，撈起加入醃料抹勻醃片刻 蘿蔔去皮洗淨，切件備用 熱鍋落油，放入薑片及蒜茸炒香，加入調味料煮勻至冰糖溶化 加入牛腩連醃汁拌勻，再加入水至剛蓋過牛腩煮滾，轉慢火燜 2-3 小時 Pressure Cooker: 1.5 to 2 hours 燜好牛腩撈起待稍涼，切件回鍋，加入蘿蔔同煮至滾，上碟即成 小幫手 ： 如牛腩切小件後才燜，會縮小及走失肉汁，所以盡量原塊燜煮 用冰糖煮可使牛腩肉質變得鬆軟 11-22-09 B- Rating Not enough flavor

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