Treasure Chest

Simply Good Tuna Sandwich Ingredients: Mayo 2Tsp Tuna (water or oil) 1 can EVOO 1 Tsp Bread 2 slices Salt 1/4tsp Fresh Grounded Black Pepper 1/2tsp Lemon/Lime Juice 1/2 Onion diced 1/2 cup (optional) Celery/Cucumber diced 1/2 cup Masago (Fish Roe)  1tsp Note:  Celery/Cucumber is added for crunchiness. Method: Uncan and drained 1 can of tuna and set aside. Mix all ingredients together. Generously, spread the tuna mix onto a slice of bread. Put the other slice of bread on and cut the sandwich in half to enjoy. The fresh and crunchy cucumber is so refreshing and the masago is a great addition to the ocean flavor pops in each bite.  This is very simple and good eats. Served with iced Vietnamese Coffee

Teriyaki Chicken 照燒雞 照り焼きチキン Ingredients: Chicken Seasoning Basic Ratio 1:1:1: Skin On Boneless Chicken Tight 4 pieces Soy Paste 5Tsp Sake 5Tsp Mirin 5Tsp Additional: Ginger 2 pieces Adjust Teriyaki Sauce as needed: Soy Sauce 1Tsp Oyster Sauce 1Tsp Honey 1tsp Rice Green Onion 1 spring diced Method: Cook rice and steam vegetable Clean chicken and butterfly it to have a more even thickness Use the tip of the knife to loosen the chicken meat side Mix all the seasoning (Soy Paste 5Tsp, Sake 5Tsp, Mirin 5Tsp, and grated ginger) together Put the chicken tight in seasoning and marinate for 10 minutes Preheat a medium frying pan over medium heat without oil Add the chicken tight skin side down to pan-fried for approximately 2 minutes (Note: Watch the cooking closely as the chicken skin may burn quickly and easily) Keep the leftover seasoning and set it aside Turn the heat down to low and cook the other side of the chicken tight with the lid on for 3

Bouncy Nespresso Coffee Sponge Cake with Fran's Carmel Swirl  咖啡日本海綿蛋糕 7" Springform Round Baking Pan Ingredients: Eggs room temperature 5 Salt 1/4tsp x2 Milk or Soy Milk warm 65g Nespresso 1 espresso shot Vegetable Oil 50g Vanilla 1tsp All-Purpose Flour 100g Sugar 60g (low sugar version) Butter to smear around the baking pan Fran's Carmel Sauce warmed 1tsp Method: Prepare a banking pan linen and grease lightly with vegetable oil in non-stick banking pan for easy release after baking. Set aside. Prepare 65g of warm milk/soy milk and mix well with 1 shot of Nespresso espresso (e.g. Roma flavor).  Set aside. Crack 5 eggs and separate egg yolks and egg whites in two mid-size mixing bowl.  Bowl for egg whites needs to be very clean (no oil, etc. for more successful egg white beating.) Add 1tsp of vanilla into the egg yolks and mix well with a whisker. Add 1/4tsp of salt and 50g of vegetable oil and mix very well with a whisker. Add coff

Roasted Chicken Tips Preheat  oven  to 450 degrees F (230 degrees C) Bake  whole  (thawed)  chicken for  10-15 minutes Then, reduce the temperature to 350 degrees F (175 degrees C) R oast for  20 minutes per  pound Stuffed: 1/5 hrs to 2 hrs Unstuffed:  1.5 hrs to 1.75 hrs Internal Temperature 165F+

Ground Bean Sauce Steam Pink Grouper with Tofu  磨豉醬豆腐蒸野生墨西哥紅石斑 Ingredients: Grouper Tail 1 1/4lbs Green Onion 2 brunch cut into 2 1/2" section Ginger 8 slices Soft Tofu 1 pack Preserved Radish 1 pack Salt 1tsp Water 1 cup Seasoning: For fish: Salt 1tsp, White Pepper, Chicken Essence 1/4tsp For tofu: Corn Starch 1Tsp + Water 1Tsp Ground Bean Sauce 2 Tsp Mix well together Left:  Ground Bean Sauce Right: (Optional) Soy Bean Sauce with whole bean in it Before plating: Warm Seasoned Soy Sauce for Seafood 1/4 cup Hot Cooking Oil 3 Tsp Methods: Soak preserved radish with 1tsp of salt and water before setting it aside. Rinse grouper and padded very dry with disposable kitchen towels. For thicker grouper tail, make 3 slits on each side of the tail.  Then, filet the tail but keep the bone on one side or cut the tail into fish steaks for easy cooking through. Clean and Cut green onion into 2 1/2" sections.

Winter Apple and Pear Clear Soup 燉蘋果雪梨乾無花果水 Serves 4 This soup moisturizes inside and outside of the body. Ingredients: Apples  蘋果  2 Pear  雪梨  1 Dried Figs  無花果 6 南杏 1/2 Tsp 北杏 1/2 Tsp Hot Water  熱水  9 cups Methods: Preheat oven to 350F Bring the 9 cups of water to a boil in a large LC Wash and Peel the apples and pear Remove the core and cut into uniform big pieces, set aside RInse the  Dried Figs,  無花果,  南杏 and  北杏 and set aside Turn off the heat and add all ingredients to the large LC carefully Cover with lid and put the large LC into the oven for 1.5 hours Soup should be clear and deliciously sweet Ready to serve hot or cold

Grilled Lamb Chops with Charmoula 孜然烤羊架 Ingredients: 1 Lamb Rack (8pc) already frenched and cut into double rib portion Marinate/Rub: 2 tsp Kosher Salt 2 tsp Ground Coriander 2 tsp Ground Cumin 1 tsp Smoked Paprika 1/2 Lemon Zest 2 cloves minced Garlic 2 Tsp Olive Oil (add last to seal the flavor) Charmoula Ingredients: 1 tsp Kosher Salt 1 tsp Ground Coriander 1 tsp Ground Cumin 1/2 tsp Smoked Paprika 1/2 Lemon Zest & Juice 2 cloves minced Garlic 1 chopped shallots 1 bunch chopped fresh mint 1 handful fresh chopped parsley 2 dashes of Crushed Red Pepper Flakes Kosher salt and freshly Ground Black Pepper (taste before adding oil) 1/4 cup Olive Oil Method: Padded dry the lamb racks In a small bowl, combine all marinate Add marinate to both side of lamb rack and set aside Prepare charmoula by mixing all ingredients together and set aside Preheated grill/cast iron pan over medium-high heat Grill the lamb rack for approximately 2-3 minutes