Ginger & Green onion Lobsters 薑蔥炒龍蝦

Ingredients:
-4 small lobsters or 2 medium lobsters
-4 slices of ginger
-2 green onions (Chop them into long chunks)
-4 garlics (use knife to crush them)
-half cup of rice wine
-2 big teaspoon of salt
-2 teaspoon of olive oil
-2 teaspoon of corn starch
 ( mix well with half cup of cool water)
Method:
1. Wash the lobsters and chop them into pieces. (With the claws, I use a cloth to cover them and a knife to smash them. So it will be easier to eat.)
2. Heat the pan. Add olive oil. Cook ginger, garlic, green onion with high heat.
3. When you can smell them, add lobsters into the pot and add salt. Cover the lid. Cook for 1 min.
4. Add rice wine and cover the lid. Continue to cook for another 9 mins.
5. Add corn starch water and quickly stir them around. (So the liquid will become sticky and stick on the lobsters. When you eat them, it will be tasty.)
6. Serve.

Fresh Live Lobsters

Three main ingredients that bring out the flavour.

Ready to serve!

You can also use these ingredients to cook crab and shrimp!

Seafood U-Don

Ingredients:

Japanese U-Don-2 packages
Shrimp-6 medium size
Scallop-6
Onion-1 big one

Seasoning:
Soy sauce-2 tsps.
Black vinegar-2 tsps.
white sugar-1 small tsp.

Method:

1. Boil a pot of hot water and cook shrimps and scallops. When the shrimps change color, take them out. Rinse with cold water. Remove shrimps shells and chop the scallops into small pieces.

2. Chop onions into small pieces.

3. Heat the pan and add 1 tsp of olive oil. Cook the onions when you can smell them, add U-don into the pan. Continue to cook them with medium heat. Use a pair of chopsticks to seperate U-don.

4. Add all the seasonings. Cook U-don for another 2 mins.

5. Add shrimps and scallops. Stir them around.

6. Serve.

Indian Authentic Beef Curry

Ingredients:

Cardamom -2pcs

Curry powder -2 and half teaspoons

Ground cumin -half teaspoon

Coriander Powder- half teaspoon, optional you can use Chinese fresh parsely. 2-3 fresh ones.

Turmerig- 1 teaspoon

Chilli Powder -half teaspoon

Bay leaves-2

Fried dried onions- half cup or 3/4 cup

Tomato-2 red ones (chop them in to small chunks)

Plain yogurt-1 small container

Potato-4

Beef-2lbs (shin shank )

Method:
1. Mix all powder ingredients with 1 cup of water.
2. Heat the pan and add 1tsp of E.V.O.O. and cook tomatos for 1-2 mins. Add the powder ingredients into the pan. Continue to add dried onion and the rest of the ingredients.
3. Add beef, turn the heat to medium low. Cook 5-10 mins and keep on stirring them around)
4. Add salt (1 and half tsp.)
5. Cook beef for 20 mins. Then, add Yougurt.
6. Continue to cook beef for another 25 mins.
7. While cooking beef, wash and chop the potatos. Heat oil in a pot with high heat. Use a bamboo chop stick to check if the temperture is high enough. (If the bamboo bubbles when you put it in there.)
8.Turn the heat to medium, fry potatos for 10 mins or until they are soft. Before take them out, turn the heat back to high. (Use a fork to poke the potatos to see if it's soft.)
9. At the end mix the potatos with beef curry.
10. Let it sit overnight. (There will be more flavour.)
11. Before serving re-heat them again.
12.Serve

Turmerig & Cardamom

Bay leaves & Fried dried onions

After frying the potatoes, place them on paper towels to extract the oil.

Naan from Costco. Very yummy!

Biryani Rice

Ingredients:

Biryani powder or paste (Recommend Laziza Brand)

Basmati rice-3 cups

Plain Yogurt-1 small cup

Dried onion

Chicken thighs-6-8 pcs or
Chicken legs- 3-4 pcs

Method:

1. Cook basmati rice first. 

2. Cook chicken with biryani. The skin sides face down, so that the fat will extract.  Add yogurt in b/t cooking the chicken.

3. Place rice in a baking tray. Spray dried onion and chicken sauce on top of rice. (Remove the fat from the chicken sauce's top layer with a spoon.)

4. Bake 20 mins at 350 degree

5. Serve

Before baking, spray some dried onion on the rice.

Done baking! Take the chicken out, then use a rice scoop to mix the rice around  to get the flavour even.

Stir Fry Beef w/ black fungus

Ingredients:
AAA Beef Flank
Black Fungus
Baby Spinach

Seasoning:
Rice wine
Salt
Chicken stock powder
Soy Sauce
Green onion
Ginger
Extra virgin olive oil

Method:
1. Cut the beef against the grain. Wash the black fungus and soak them in the water until they become soft.  Wash spinach. If the spinach you buy are the big ones, chop them into chunks.
2.Heat the pan and add one teaspoon of extra virgin olive oil. Cook ginger until you can smell them. Add beef into the pan. Quickly, stir them around. When they are 50% cooked, add soy sauce, salt, and rice wine. Add black fungus. Continue to stir them around.
3. Add spinach into the pan. When the spinach is cooked, add chicken stock powder. Stir them around nicely.
4. Serve.

Miso Ma Po Tofu

Ingredients:

Tofu-1 Box (Soft)

Pork Lean Ground Meat-80g

Grind Ginger-10g

Grind Garlic-10g

Paprika-5g

Green onion-10g

Water-100g

Corn starch-1 teaspoon

Sesame oil-1/2 teaspoon

Sauce Ingredients:

Miso-2 big teaspoons

Chili sauce-1/2 big teaspoon

Sugar-1/2 big teaspoon

Salt-some

Chicken Stock-1 teaspoon

Chinese Rice wine-1 small teaspoon

Method:

1. Chop tofu into small chunks. Put them in a small bowl and add boiled water. Soak them for 5 mins.

2. Heat the pan and add the ground meat.  Cook it with high heat(no need to add oil because fat will come out from the ground meat) When it’s 80% done, add grind ginger, garlic, and Chili sauce. Continue to stir them around. (If you find it’s a little dry, you can add 1 teaspoon of olive oil)

3. Turn the heat to medium. Add tofu, paprika, green onion, water and all the sauce ingredients.  Gently stir them around.

4.  Turn the heat to low and add corn starch water. (Before you add the corn starch, make sure they are mixed well. Otherwise, it will becomes chunks)

5.  Add sesame oil at the end

6.  Serve

Stir Fry Five Spices Tofu w/ Chives

Ingredients:

Five spices tofu-1 package

Chives- 5 (You can put more if you want.)

Chilli-1

Chicken stock powder-1 teaspoon

Method:

1. Chop all the ingredients into chunks. 
2. Heat the pan and add one teaspoon of extra virgin olive oil. Cook Five spices tofu and chili.
3. Continue to add Chives. Quickly stir them around.
4. Add one teaspoon of chicken stock powder. Stir them around.
5. Serve.