Treasure Chest

Bake Salmon With Roasted Garlic and Savory Mayo Ingredients 1 lb salmon fillet 1 cup mayonnaise 5 garlic cloves 2 teaspoons salt 1/2 teaspoon pepper Directions 1 Place salmon filet on a sheet of aluminium foil, or baking tray, flesh-side up. 2 Season salmon filet with salt (to taste) and set aside. 3 Chop garlic finely and mix into the cup of mayonnaise, stirring if necessary. 4 Using a butter knife or a spoon, spread the garlic-mayo mixture evenly on top of the filet, the spread should be about a 1/2cm thick throughout. 5 Preheat the oven to 450 degrees, and place the filet on the top rack, for 8-10 minutes, taking care not to overcook. 6 Turn the oven setting to "Broil" and keep a close eye on the garlic mayo spread; turn off the oven once the garlic and mayo start to brown evenly. 7 Season further with salt to taste. 8 Serve with potatoes, or steamed rice.

干扁 四季豆 用料： 四季豆1斤、 绞肉1两、 虾米1大匙、 冬菜2两， 葱末3大匙、 姜末1茶匙、 蒜末1茶匙， 酒1茶匙、 麻油1茶匙、 糖1/4茶匙、 味精1/8茶匙、 盐1/4茶匙、 醋1/4茶匙。 制作方法： 1.四季豆摘洗净，沥干水分。虾米用水泡软，切末。冬菜洗净，亦剁末。 2.锅中烧热3杯油，用大火炸四季豆，炸至外皮微皱即捞出。 3.倒出炸油，留油1大匙，放入虾米、冬菜、蒜末、姜末及绞肉，炒干。 4.加入四季豆与其它调味料，待炒拌入味后，起锅置入盘中。

香煎雞排   原料： 小雞胸肉4塊、 鹽1小勺、 生抽2大勺、 料酒1大勺、 白胡椒粉1小勺、 洋蔥絲適量（約半個的量，這個千萬不要省略，就靠它來提香呢) Note: I used shallot instead. 干淀粉2大勺、 清水3大勺、 麵包屑200g Egg Yolk x 1 做法： 1、將雞胸肉去除筋膜，（如果是比較大的雞胸肉，用刀從中間片成兩片）。 2-3、用刀背在雞肉正反面上反复敲打半分鐘，使雞肉鬆懈，以便醃製時入味。 4-5、將雞肉放入碗中，加入調味料和洋蔥絲用手抓拌均勻。 Add one egg yolk. 6、放入保鮮盒中，蓋上蓋子醃製1/2 to 2個小時以上。 7、將乾澱粉加入清水調和成濃水澱粉，把雞肉放入水澱粉中雙面沾濕。 Note: I did not use this step. 8、再放入麵包屑中雙面沾滿。 Note: I used the Italian Style Bread Crumbs. 9、鍋中倒入油，大火加熱後改成中小火，放入雞排，煎製兩面金黃即可。   http://www.meishichina.com/Eat/RMenu/200811/52085.html

Stir Fried Chayote and Fish Sauce Pork 合掌瓜越南魚露豬肉肉片 Ingredients: Chayote 2 Pork slices 1 lb Carrot 1/2 stem Ginger 4 slices Garlic (sliced) 1 dice Chicken Broth/Powder (or water) 1/2 cup Sugar 1 tsp Soy Sauce 1 tsp White pepper Dash Fish Sauce Pork Marinade: Fish Sauce 3tsp Sugar Rock 1:1 ratio to Fish Sauce  Coconut Water 200ml Whole peppercorn 6 counts Method for Chayote: Cut pork into bite size and mixed all seasoning together into pork and set aside Cut chayote into half and rub the cut ends together to generate a thin layer of paste, wash it away Peel and de-seed chayote and sliced into long stripes Add salt to chayote to extract water for 5 minutes to create crispy texture Rinse chayote and set aside Peel and slice carrot Heat up the wok/pan on medium-high heat, add oil to the wok/pan Add seasoned pork to stir fried for 1 minute, turn to medium heat and add 200 ml of coconut water Stir fried to incorporate and let it cook for 10 minutes or until

蠔油雞翼 材料﹕ 雞全翼4隻﹔ 蔥頭1粒﹔ 薑2片﹔ 油1/2湯匙   茨汁﹕ 蠔油 1 1/2湯匙﹔ 白酒 1/2湯匙﹔ 水125毫升﹔ 老抽 1/2湯匙﹔ 水1/4茶匙   做法﹕ 1. 清潔抹乾雞翼，每隻切成5件。 2. 拍爛蔥頭及薑片。 3. 準備茨汁。 4. 燒熱2湯匙，爆香蔥頭及薑片約 1/2 分鐘。 5. 加入雞翼爆香2分鐘。 6. 加入茨汁慢火炆約15分鐘。

SENATE HEARING ON 2008 COLLAPSE OF WASHINGTON MUTUAL BANK http://www.c-span.org/Watch/Media/2010/04/13/Economy/A/31720/Senate+Hearing+on+2008+Collapse+of+Washington+Mutual+Bank.aspx

蕃茄醬炒蝦 材料:蝦一斤、蔥、姜、蒜、蕃茄醬 做法: 0.剪去頭先 1.先用油爆蔥、姜、蒜 2.放入蝦炒一會,直至蝦變成紅色 3.放約三至四湯匙蕃茄醬, 以及少許鹽巴 4.待醬汁煮至濃稠即可盛起