Treasure Chest

Black Pepper Pork Chop Ingredients: Pork Chops 5 slices thick cut Sweet Yellow Onion 2 sliced Fresh Grounded Black Pepper Garlic 4 cloves minced Shallot 1 minced Oil 3Tsp Oil 1tsp Pork-Chop Marinate: Fresh Grounded Black Pepper ~1tsp Salt 1tsp Five Spice 1/2tsp Black Pepper Sauce Seasoning: Fresh Grounded Pepper 1/4tsp Sugar 1tsp Salt 1/4tsp Oyster Sauce 1Tsp Dark Soy Sauce 1/2tsp (optional) Cooking Wine 1Tsp Corn Starch 2tsp and Water 2tsp Water 200ml Method: Rinse and padded dry the pork chop. Cut slits on the outer edge of pork chop to avoid cutlet to cured up when cooking. Marinate the pork chops with a generous amount of freshly grounded pepper, 1tsp of salt and 1/2 tsp of Five Spice.  Set aside. Add 2 Tsp of oil to frying pan over medium-high heat. Add sliced sweet yellow onion into the pan and stir-fried over medium heat for approximately 7 minutes or until soft in texture. Remove onion onto a plate.  Set aside. In the same pan, add 2 Tsp of oi

Mussels with Saffron and Mustard Moules Au Safran Et A La Moutrade By Bouchon Make 4 servings Ingredients: 12 Tsp (6 oz) Unsalted Butter 1/2 Cup Minced Shallots 24 cloves Garlic Confit 1 Tsp + 1 tsp Minced Thyme 1/2 tsp Kosher Salt 1/4 tsp Fresh Ground White Pepper 1/4 cup Dijon Mustard 2 cups Dry White Wine such as Sauvignon Blanc 4 pinches Saffron Threads 4 lbs Small Mussels 1/4 cup + 2 Tsp Minced Italian Parsley Freshly Grounded Black Pepper Method: Melt 12 Tsp or 6oz of unsalted butter in a large pot over medium heat. Add 1/2 cup of minced shallots, 24 cloves of garlic confit, 1 Tsp of thyme, 1/2tsp of salt and a 1/4tsp of white pepper and reduce the heat to low. Cook gently for 1 to 2 minutes or until fragrant. Add 1/4cup of Dijon Mustard and 2 cups of wine and bring to a boil. Reduce the heat and simmer for 1 to 2 minutes Add 4 pinches of saffron and cover the pot. Remove from heat. Let the broths steep for at least 5 minutes up to few hours in room

Korean Spinach Side Dish (Sigeumchi-namul 시금치나물) Ingredients: Spinach 8oz Oil 1 Tsp Seasoning: Minced Garlic 1 clove Chopped Green Onion 1 bundle Soy Sauce 1 1/2tsp Sesame Oil 1 1/2tsp Sesame Seeds 2tsp Korean Dried Red Pepper (optional) Method: Wash spinach and rinse Bring a pot of water to boil. Prepare the ice bath with cold water and ice to shock cooked spinach later. Add 1 Tsp of oil in boiling water and add the spinach in to blanch for 30 seconds. Do not cover with lid. Remove spinach from the pot and rinse under cold water. Drain spinach and add spinach into the ice bath Squeeze spinach into a ball by hands to remove access water. Cut spinach ball into quarter or bite size. Mix 1 clove of minced garlic, 1 bundle of chopped green Onion, 1 1/2tsp of soy sauce, 1 1/2tsp sesame seed oil, and 2tsp of sesame seeds. Add a dash of Korean dried red pepper to garnish (optional). Ready to serve with rice.

Japanese Soba Cold Noodle and Men-Tsuyu (multipurpose sauce)  Serve 1 Ingredients: Soba Noodle 1 bundle Green Onion 1 bundle chopped Nori 1 piece Men-Tsuyu (multipurpose sauce) for cold noodle or tempura Ingredients: 2:2:1 Soy Sauce: Mirin: Sake 1/2 cup Soy Sauce 1/2 cup Mirin 1/4 cup Sake Handful of Bonito Method to Make Ten-Tsuyu: Mix all ingredients together in a small pot. Bring it to a boil and turn off the heat. Cover the pot and let it cool completely before draining the bonito. Ready to use or store in a container up to a week. Before serving with cold noodle, mix 1 part men-Tsuyu with 2 part water. Method to make Cold Noodle: Follow the soba noodle package instruction to cook 1 bundle of soba. Prepare diluted Men-Tsuyu for dipping use. Add chopped green onion in the dipping sauce. Add shredded nori on top of cold soba. Ready to serve.

Pork Chop in Sweet and Sour Tomato Onion sauce 鮮茄洋蔥豬扒  Ingredients: Pork Chop 2 to 3 pieces  Note:  Used thick cut pork chop in this recipe Yellow Onion 2 Note:  I love onion.  A normal recipe will use about 1 1/2 medium size onion. Tomato 1 large cut in bite size or 1 can  Tomato Paste 1tsp (optional) Green Onion 1 chopped spring (optional) Pork Chop Seasoning: Salt and Pepper Soy Sauce 1tsp White Pepper 1tsp Cooking Wine 1Tsp Oil 1 1/2 to 2 Tsp Worcestershire Sauce 1tsp Oyster Sauce 1tsp Sauce: Ketchup 2 Tsp Sugar 1tsp Vinegar 2tsp 1 1/2tsp Soy Sauce Corn Starch 1/2tsp Tomato Juice/Water 1cup Method: Cut onion into slices. Use a paper towel to dry off the pork chops. Use a meat pounder to pound on both sides of the pork chops. Cut a single silt in the center edge on each pork chop.  So, it will not curl up when cooking. Season the pork chops with the seasoning for about 20 minutes. Prepare a frying pan and heat it with 1 1/2 Tsp of oil on medi

Green Mung Beans Seaweeds Dessert  不軟吧吧 的 海帶綠豆甜湯 Ingredients: Green Mung Beans 150g Kombu/Dried Seaweed 50g Tapioca Pearls 1/4 cup (optional) Crystal Sugar 100g Water 6.5 cups Water 6.5 cups Water 3 cups Method: Rinse and drain green mung beans and set it aside. Soak kombu in tap water and ensure they are submerged. Add 6.5 cups of water in a heavy-bottom pot and bring it to boil. Once water is boiling, add green mung beans and let it boil over medium heat without lid for 30 minutes. Remove brown bubbles as they surface in the pot. 30 minutes later, cover the pot with lid and simmer for 5 minutes. Drain and remove cooked green mung beans and set aside.  The texture of the green mung beans should be soft or split but not mushy. Remove kombu and cut them into long bite size pieces and set aside. In the heavy-bottom pot, bring another 6.5 cups of water to a boil and add cooked green mung beans and kombu to cook for 8 minutes over medium-high heat. In another po

Braised Beef Shank and Tendon 滷牛腱牛筋 (半筋半肉) Ingredients: Beef Shank 滷牛腱 1 piece/條 Beef Tendon 牛筋 1 piece/條 Oil 1 Tsp Ginger slices 10 slices Green Onion 4 springs Star Anise 八角 2 pieces/個 Cinnamon Sticks 肉桂條 2 sticks/條 Rock Sugar 1 medium size Hot Water 1/4 cup Soy Sauce 100cc Salt 1 tsp ShaoXing Cooking Wine 100cc Method: Cut ginger into thick slices and cut green onion into 3" sections and set aside. In a mid-size heavy bottom pot (i.e fits and allow beef shank to submerge), add 1 Tsp of oil over medium heat. Add ginger slices into the pot to stir fried until fragrant. Add green onion in to stir fried. Add star anise and cinnamon sticks in to stir fried. Add rock sugar in to stir fried until dissolved. Add 1/4 cup of hot water into pot. Add 1/2 cup of soy sauce, 1 tsp of salt, 100 cc of ShaoXing cooking wine and stir slightly to incorporate.  The braise liquid should look like a regular brew tea color. Put beef shank and ten