Treasure Chest

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

2012 Querencia Burt Rosé $55 2012 Crémant Demi-Sec $40

Chicken Pot Pie Note:  Defrost the pie crust and top 3 hours in advance Pie on Pi Day Ingredients: 5-mins Chicken cubes seasoning: Chicken thigh cube 1 1/2 cups Salt 1tsp Black Pepper 1tsp Chicken Essent 1rsp EVOO 1Tsp 3 Nine-inch single crust pie and pie top                                       EVOO  2Tsp                                     Onion chopped 1/2cup Potato diced 1 medium All-Purpose Flour 3Tsp Dried rosemary or O regano 1/2tsp Carrot 1 medium diced Frozen Green Peas 1 cup Garlic minced 1/2tsp                                       Black Pepper 1/4tsp Chicken broth 1 cup Egg 1 for egg wash (mix 1 Egg and 1 Tsp of water together) Method: Defrost the pie crust 3 hours in advance Preheat the oven to 425 degrees F On a lightly floured surface, roll the pie crust out into a 12-inch circle. Set aside. Add oil in a saucepan over medium heat. Add potato and onion, and cook until the onion is tender, but not brown.

雪菜肉絲炆米 材料： 米粉 約150克 雪菜 1棵 豬肉 約100克（切絲） 紅椒 1/4個（切絲） 油 少許 調味汁： 糖 1茶匙 蠔油 2湯匙 老抽 1湯匙 麻油 少許 水 200毫升 醃料： 生抽 1茶匙 酒 1茶匙 糖 1茶匙 麻油 1茶匙 做法： 1. 雪菜洗淨切粒備用 2. 燒熱水，米粉煮至熟透 no more than 2 minutes，盛起後cover with wet towel for 8 minutes to keep the rice noodles tender 3. 肉絲以生抽、酒、糖及麻油醃5分鐘 4. 把糖、蠔油、老油、麻油及水拌成調味汁 5. 燒熱油鑊，加入肉絲、雪菜粒及紅椒絲 (fill in 2/3 water/broth of the ingredients in work is sufficient)  6. 最後加入米粉快炒，加入適量調味汁炆至收汁即成

Braised Beef Tendon 蔥燒牛筋 Cooking Time:  ~2 1/2hours Ingredients: Tendon 牛筋 2包/packs Large Green Onion 大蔥 5束/branches (白色部分/white part only) Green Onion diced 蔥 4束/branches Ginger slices 薑 5片/slices Garlic diced 蒜 5瓣/cloves Oil 1tsp Water 1cup Seasonings: Salt 1tsp Sugar 1tsp Chicken Powder 1 1/2Tsp Cooking Wine 1Tsp Oyster Sauce 2Tsp Dark Soy Sauce 2Tsp Rock Sugar 冰糖 1-2 medium size Methods: 1.  Boil a pot of water to blanch the tendon in low heat 2.  Roughly clean the tendon with salt and water 3.  Cut the tendon in large bite size (as it will shrink a little after cooking) 4.  Put the tendon pieces into the pot of water and let it boil on medium high heat 5.  When white form surfaces to the top, remove the pot from heat to the sink and add in the hot tap water to let white form overflow away 6.  Repeat this process for about three times or 12 minutes 7.  Turn off heat and remove pot to sink and dump all tendon pieces into a

How to Marinate Pork Salt Corn Starch Chicken Powder Little bit of water