Treasure Chest

Heat oil on skillet on high heat Absorb as much moisture from skin as possible Place skin side down Gently hold the fish down with spatula for the first min Turn heat down and cook on skin side through Do not flip

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

涼拌尖椒皮蛋 Century eggs 2 Red Pepper 1 Garlic 3-4 cloves Seasoning: Sugar 1/2 tsp Chili Oil 1/2Tsp Vinegar 1/2Tsp Soy Sauce 1Tsp Dark Soy Sauce 1Tsp Directions: Cut egg into 6-8 sections and keep cool in refrigerator Clean and cut red pepper into thin strips Diced garlic and mix with seasonings for 30 minutes To serve, add the above seasonings to cool century eggs

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