Chinese Ketchup Shrimp

Chinese Ketchup Shrimp

Prep Time: 15 min     Cook Time: 10 min      Ready In: 25 min

Serving Size: 6

INGREDIENTS

2 Tsp Sugar

1/2 Cup Chicken Broth

1/2 Tsp Sesame Oil

1 Tsp Rice Vinegar

3 Tbs Ketchup

2 Tsp Cornstarch

1 Pound Jumbo Raw Shrimp Deveined

2 Tbs Vegetable Oil

1 Tsp Grated Ginger

1 Clove Grated Garlic

DIRECTIONS

If the shrimp is frozen, defrost the shrimp first. Pat the shrimp dry with paper towel.

Bring a medium fry pan to medium high heat. Add in oil and sear the shrimps about 30 seconds on each side and place the shrimp into a bowl and set aside.

Return pan to stove and add in remainder ingredients. Bring the sauce mixture to a boil and turn down to medium heat for the sauce to thicken up a bit. Cook sauce for 3 minutes and add the shrimp back into the pan.

Let simmer for an additional minute until the shrimp are cooked through and the sauce is just thick enough to stick to the shrimp.

This is an excellent dish to serve with a bed of rice!

Baked Tuna & Egg in Phyllo

Baked Tuna & Egg in Phyllo
Prep Time: 10 min      Cook Time: 6-8 min     Ready In: 18 min
Serving Size: 4


INGREDIENTS

2 Cans of Tuna in Water
1 Tsp Salt
1 Tsp Ground Black Pepper
1/2 Bunch of Parsley Finely Chopped
Oil Spray
5 Phyllo Sheets
4 Eggs
1 Cup of White Grated Cheddar


DIRECTIONS

Preheat oven to 450 degrees.
Drain tuna and place in a big bowl. Flake tuna with a fork and add in parsley, salt and pepper. Mix in cheddar and put the bowl a side.

Place phyllo sheets onto a clean surface, cut phyllo sheets into long strips about 3 inches thick.
Line phylo strips shape into a star shape spraying oil in between each layer.

Place the tuna mix into the middle of the phyllo star. Make a well in the middle of the tuna and place an egg in the the center. As the picture of the above.

Take the ends of the phyllo strips and bring them towards to the center and form the shape below.
Place the tuna phyllo onto a baking sheet.

Bake for 6 minutes for a runny egg and 8 minutes for a fully cooked egg!

Enjoy ( :

Salmon Wellington

Salmon Wellington

Prep Time: 15 min   Cook Time: 35 min   Ready In: 50 min

Serving Size: 3

INGREDIENTS

1 Package Rolled Puff Pastry

3 Pieces Salmon

1 Tsp Salt

1 Tsp Ground Black Pepper

3 Tsp Truffle Paste (Ava. at Bosa Foods)

1 Egg

Tip: Try to buy a thicker cut of salmon so the fish will not be over cooked in the pastry.

DIRECTIONS

Preheat oven to 425 degrees.

Season salmon with salt and pepper. Divide the pastry into 3 portions.

Place the salmon into the middle of the pastry and spread a layer of truffle paste onto the top side of the fish.

Wrap salmon with the pastry, make sure all the sides are sealed by pinching the pastry with your fingers.

Beat an egg in a small bowl, brush eggs onto the top of the pastry as an egg wash. Make two scores on the top of the pastry.

Bake salmon for 35 minutes and let cool for 5 minutes before serving.

Rockfish Taco

Rockfish Taco
Prep Time: 20 min     Cook Time: 5 min    Ready In: 25 min
Serivng Size: 12


INGREDIENTS

3 Tbs Oil
1/2 Onion Sliced
1 Tsp Cumin Seeds
2 Lb Rockfish , cut into 1" chucks
1/2 Lime Juice
12 Tortillas
1/4 Cup Purple Cabbage, Finely Chopped
1/4 Cup Green Cabbage, Finely Chopped
1/4 Cup Radishes, Finely Chopped
1/4 Cup Feta Cheese, crumbled
8 Springs Parsley, Finely Chopped


DIRECTIONS

In a medium pan, saute onions with oil, add cumin seeds. Add in fish and cook for 5 minutes on medium high heat.

The fish is cooked when it turns white and starts to flake. Add lime juice and set the fish a side.

Heat the tortilla on a grill and arrange fish, cabbage, radishes, cheese and parsley on top of it.

Avocado & Crab Salad

Avocado & Crab Salad
Prep Time: 10 min       Cook Time: 0 min   Ready In: 10 min
Serving Size: 2


INGREDIENTS

1 Lb Crab Meat
1 Avocado
1 Lime (Juice & Zest)
8 Springs Parsley
2 Tbs Mayo



DIRECTIONS

Cut avocado into large cubes. Put the avocado into a medium size bowl.

Add in zest of a lime and pour the juice of the lime onto the avocado to prevent it from browing.

Add in finely chopped parsley and crab meat. Mix in mayo and place onto a serving plate.

Wild Rice with Tilapia

Wild Rice with Tilapia
Prep Time: 10 min    Cook Time: 45 min    Ready In: 55 min
Serving Size: 4


INGREDIENTS

1 Cup Wild Rice
2 Cups Chicken Stock
2 Cups Water
4 Tilapia Fillet
1 Red Bell Pepper
1 Green Pepper
1 Orange Bell Pepper
1 Yellow Zucchini
8 Mushrooms
2 Tbs Vegetable Oil
1 Tsp Salt
1 Stick Salted Butter
1 Tsp Ground Black Pepper
4 Cloves Garlic



DIRECTIONS

Rinse the wild rice with water. In a pot, combine 2 cups of water, 2 cups of chicken stock and 1 cup of wild rice. Bring mixture to a boil then lower to simmer for about 45 minutes. Use a fork to fluff the rice when it is done.

Meanwhile, cube peppers, mushrooms and slice zucchini to about 1/8" thick.
Bring a pan to medium high, add in oil, saute vegetables for 5 minutes or until cooked. Add in salt to taste and set vegetable a side.

In a large pan, melt butter and 1 tbs of oil. Add in dice garlic and saute for 1 minute. Sear the fish for 3 minutes a side adding ground black pepper for seasoning.


Plate 3-4 Tbs of rice onto the middle of the plate. Place vegetables onto the right side of the plate and the fish on the left side.

Enjoy!!

Thai Pan Seared Scallop

Prep Time: 10 min      Cook Time: 6 min     Ready In: 16 min

Serving Size: 2

INGREDIENTS

6 Extra Large Scallops

2 Tbs Vegetable Oil

Salt to Taste

Pepper to Taste

2 Handful of Mixed Greens

2 Strand of Fresh Thai Basil

2 Lime Wedges

THAI SAUCE

3 Tbs Olive Oil

1 Tbs Fish Sauce

1 Zest of Lime

1/2 Lime Juice

1/4 Bunch of Coriander, Chopped

1 Red Chili, Minced

1/4 Tsp Cayenne Pepper

2 Cloves Garlic, Minced

2 Tbs Butter

1/2 Tsp Sugar

DIRECTIONS

If scallops are frozen make sure you defrost scallops in the fridge at least one day a head of time.

Rinse scallops and pat surface dry. Heat large pan to medium high heat and add vegetable oil to sear the scallops.  Make sure the pan is hot and scallop is dry before placing scallop onto the pan.

Space scallops onto the pan such that you have enough room to flip them around. Do not over crowd the pan. Cook scallop for 2 minutes each side. Season scallop with salt and pepper while cooking. Scallops are done when both sides have a crispy looking crust.

Remove scallops from pan and place on paper towel to drain.

Place all the sauce ingredients into the pan and bring it to a boil and cook for 2 minutes.

Place mix green on one side of the serving plate. Place scallops on the other side of the plate and top with sauce.

Baked Salmon

Baked Salmon
Prep Time: 5 min   Cook Time: 17 min    Ready In: 22 min
Serving Size: 4


This is a supper easy recipe that my aunt used to make.


INGREDIENTS

Salt to Taste
Fresh Ground Pepper to Taste
1/2 Cup Mayo
1 Salmon Fillet (about 1.5 lb, 3/4 inch thick)


DIRECTIONS

Preheat oven to 425 degrees. Place salmon on baking sheet. Top with salt and pepper. Spread a thin later of mayo on top of the salmon. Bake for 17 minutes. If your salmon is thicker, you may need to add more baking time.

I have only spread mayo on half of the salmon because I actually like to have half and half so your guest can have a choice to choose from!

Watermelon & Tomato Salad

Watermelon & Tomato Salad
Prep Time: 10 min      Cook Time: 0 min     Ready In: 10 min
Serving Size: 4


This recipe is actually an inspiration from Rick Moonen Restaurant at Las Vegas.
I have had a version on watermelon and tomato salad at his restaurant and this is my take on the dish!

INGREDIENTS
2 Cups Diced Watermelon
2 Sliced Heirloom Tomatoes ( I couldn't find any Heirloom so I just used regular ones)
4 Medium Basil Leave
4 Tsp Feta Cheese

Paprika Aioli
1/2 Mayo
1/4 Cup Fresh Lemon Juice
3 Tbs Paprika
1 Tbs Tomato Paste



DIRECTIONS

Mix mayo, lemon juice, paprika and tomato paste together in a bowl.

Place tomatoes and watermelon on serving dish. Top with cheese and drizzle with aioli. Sprinkle with chopped basil leave.

I have seared some scallops along with this dish as a side to go along with the salad.

Vietnamese Salad Roll

Vietnamese Salad Roll
Prep Time: 30 minutes            Cook Time: 0          Ready In: 30 min
Serving Size: 20

INGREDIENTS
20 Sheets of Rice Paper Rounds
1 lb Pre Cook Shrimp
1 Pkg Shredded Carrots
1 Cucumber
1 Lettuce

DIP
1/2 Cup of Peanut Butter
1/3 Cup of Soy Sauce
2 Tbs Honey


DIRECTIONS
Julienne cucumber, devein shrimp cut it half. Soak rice papers into cold water for about 1 minute or until it is soften. Place some lettuce, carrots, cucumbers onto the rice paper, line 3 pieces of shrimp one inch apart of the vegetable like the picture above. Fold in both side of the rice paper and roll.

Mix peanut butter and soy sauce until smooth. Add in honey and stir until blended.

Grapefruit Salmon Salad

Grapefruit Salmon Salad

Prep Time: 10 min    Cook Time: 15 min    Ready In: 25 min

Serving Size: 4

INGREDIENTS

4 Pc of Salmon

2 Avocado

2 Grapefruit

4 Cups of Arugula

1/2 Cup of Alfalfa Sprouts

SAUCE

1/2 Cup of Grapefruit Juice

1/4 Cup of Olive Oil

1 Tbs Sugar

1 Tbs Dijon Mustard

1 Tsp Salt

2 Spring of Dill, chopped into small pieces

DIRECTIONS

Pre-heat oven to 400 degrees. Bake salmon for 16 minutes. Place arugula onto a serving plate. Cube avocado.
Cut the top and the bottom of the grapefruit off. Use a curving cut, slice off the peel portion of the grapefruit. Cut into big wedges by cutting between skins.

Top arugula with avocado, grapefruit wedges, alfalfa sprouts.

Combine all ingredients for the sauce and top over the sauce.

Crab Cake

Crab Cake

Prep Time: 4hrs     Cook Time: 12min     Ready In:  4hrs 12mins
Serving Size: 4


INGREDIENTS
Salad
4-5 Baby Cucumbers largely diced
2 Cups of Arugula
1 Tbs Salt
1 Tbs Sugar
1 Tbs Rice Vinegar

Tartar Sauce
1 Cup of Mayo
3 Shiso Leaves roughly chop
1/4 Cup of Gherkins roughly chop
3 Tbs Capers roughly chop
2 Tbs Tarragon roughly chop
1 Tbs Rice Vinegar
1/2 Tsp Dijon Mustard

Crab Cake
1 Cup of Crab Meat
1 Cup of Shrimp Head Peeled
2 Tbs Celery Finely Chop
1Tbs Tarragon Finely Chop
1 Tbs Chives Finely Chop
1 Lemon (Zest Finely Grated)
1/2 Cup of Mayo
2 Cup of Panko
2 Tbs Olive Oil

Salad: In a small bowl, combine salt and largely diced cucumber and let sit in the fridge for 4 hours.
Rinse salt off and toss cucumber with sugar and rice vinegar

Tartar: mix all the ingredients together

Crab Cake: combine all ingredients except for Panko and oil and let it sit in the fridge for 1hr

Pre-heat oven to 350 degrees. Shape crab cake into 4 equal size balls, coat with Panko bread crumbs.

Grease pan and bake crab cake for 13 minutes.

Fill a serving bowl with arugula, top with cucumber. Add the crab cake ontop and drizzel with tartar sauce.

Lobster Pot

Lobster Pot

Prep Time: 2hr    Cook Time: 10 min    Ready in 2hr 10min

Serving Size: 2

INGREDIENTS

2 lb Lobster

1/2lb Mussels

1/2lb Clams

1 Corn on the Cob

1 Onion

1 Shallot

6 Mini Potatoes

2 Cups Dry White Wine

1/4 Cup of White Vinegar

1Tbs Vegetable Oil

DIRECTIONS

Rinse the lobster with water and store in the fridge wrap with newspaper, do not wrap lobster in plastic bag.

Unwrap Mussels and Clams so they can breath. Keep the Mussels and Clams under running cold tap water. Rinse the mussels and clams a couple of times. Soak mussels and clams with cold tap water again but this time add 1/4 cup of white vinegar into the soak. Soak for at least 1/2hr this will allow mussels and clams to spit out their sand and salt.

Cleaning Mussels: Most mussels have beard, you may remove them by a yank with your fingers. If they do not come out you can simply trim them with a pair of scissors. Sort of the dead mussels. Again the mussels should have a thigh seal, if they are open, you can simply give them a tap. If the shell close after the tap than the mussel is still good. If they are still open after the tap, discard mussel. All broken and damage mussels are also to be discard. Set all the good mussels aside.

Dice onion and shallot. I have used an All-Clad Dutch Oven, but you may use any pot you have at home. Turn heat on medium high, toss in onion and shallot, let it cook for 5minutes. Split corn on the cob into 3 chucks. Add in wine, potato, and corn, let simmer for 3minutes. Add in lobster as a whole and close the lid for 3mintues. Add in mussels and clams and close lid again for 7minutes and ENJOY!!

Tom Yum Goong (Tai Soup)

Tom Yum Goong

Prep Time: 30 min    Cook Time: 30 min    Ready In: 60 min

Serving Size: 8 

INGREDIENTS

7 Fresh Lime Leaves

1 Stalk Lemon Grass

3 Red Chili Peppers

2 Tbs Lime Juice

3 Tbs Chicken Broth Mix

2 Tbs Pantai (Chili paste with soya bean oil) This can be purchased at South China Seas Trading Co. in Granville Island

8 Cups of water

8 Spring of Cilantro

1 Box of Shrimp (Frozen Thai Shrimp)

DIRECTIONS

Defrost the box of shrimp if it is frozen. Bring water to boil, devein shrimps and set aside. Cut lemon grass into pieces, about 2-3 inches long. With the back of your knife, pound the lemon grass to release the flavor and oil. Put lemon grass into water and boil for 5 minutes.

Combine dice red chili pepper, lime leaves, chicken broth mix, lime juice and Pantai, put ingredients into the pot and let it boil for 15 minutes. Use less red chili pepper for less spiciness. Add in the shrimp and let it boil for 5 more minutes.

You may enjoy the soup as is, or in my case I added in a package of udon to the soup. Top with cilantro and enjoy.



Takoyaki (Japanese Octopus Balls)

Takoyaki (Japanese Octopus Balls)

Prep Time: 10 min     Cook Time: 6 min     Ready In: 16 min

Serving Size: 10

I went over to a friend's house of the weekend because she has a Takoyaki pan. She brought it while she was in Japan so we decided to give it a try. You can also purchase a Takoyaki pan on eBay.

INGREDIENTS
1 Package of Frozen Octopus (Raw, you can find them at T&T or H-Mart)
2 Eggs
2 Cups of water
2 Bamboo Skewer
1 Tbs Oil

1 Package of Takoyaki mix ( My friend got the mix at the Japanese supermarket that is on Robson)

 
















GARNISH
Japanese Mayo ( T&T has this, should be a red cap bottle with a baby image in the middle)
Takoyaki Sauce (T&T or H-mart has the Sauce)
Katsuobushi (Dried Bonito Flakes) (I brought them in Diso Richmond comes in mini packages)
Shredded Seaweed


DIRECTIONS
Cut the defrost octopus into small pieces, about 1cm width and length. Combine Takoyaki dry mix with eggs and water. Whisk until the batter is smooth, lump free. The batter should have a soup like consistency. If the batter is too thick add some water and if too thin add more dry mix.

Turn on the Takoyaki pan on high. Grease pan and fill mold with batter. Add a couple pieces of diced octopus into each mold. When the outer shell of the mold is cooked flip the ball with the bamboo skewers. Now let it cook all the way through, the ball should brown on the outside. Just like a cake, you can insert a toothpick into the takoyaki ball to see if it is cooked. If the toothpick comes out clean then the balls are cooked. If there are still batter stuck onto the toothpick, you would want to cook the balls longer.


Place all takoyaki balls onto a serving plate. In a zigzag motion garnish takoyaki balls with takoyaki sauce and Japanese mayo. Sprinkle with shredded seaweed and katusobuushi and Enjoy!!

White Wine Cream Saffron Mussels with Leek

White Wine Cream Saffron Mussels with Leek

Prep Time: 2hrs    Cook Time: 8min  Ready In: 2hr & 8min

Serving Size: 2

INGREDIENTS

1 Shallot

3 Stock of Leek (we will be using the white part only)

8 Spring of Parsley (we will be using the leaf part and no stem)

1 Tbs Vegetable Oil

1 1/2 Cup Dry White Wine (TaraPaca 2009 Sauvigon Blanc, I just use what I have at home. You can use any dry white wine)

1/2 Cup Heavy Cream

1/4 Cup White Vinegar

2 lb of Mussles (Guideline 1lb per person. I have brought the Mussles at Superstore 2lb for $8.99. They are aslo available at Costco 5lb $11.99 but they do not always have it. Choose Mussles that are tightly closed, you do NOT want the broken, open or damaged ones.)

SIDE DISH (Parsley Butter Baguette)

1 Loaf of Baguette

1/2 Bunch of Parsley

1/4 Cup Butter (at room temp NOT melted)

Salt to taste

Black Pepper to taste

DIRECTIONS

Unwrap Mussels so they can breath. Keep the Mussels under running cold tap water. Rinse the mussels a couple of times. Soak mussels with cold tap water again but this time add 1/4 cup of white vinegar into the soak. Soak for at least 1/2hr this will allow mussels to spit out their sand and salt.

Cleaning Mussels: Most mussels have beard, you may remove them by a yank with your fingers. If they do not come out you can simply trim them with a pair of scissors. Sort of the dead mussels. Again the mussels should have a thigh seal, if they are open, you can simply give them a tap. If the shell close after the tap than the mussel is still good. If they are still open after the tap, discard mussel. All broken and damage mussels are also to be discard. Set all the good mussels aside.

Dice Shallot, slice leek about 1/4 inch  (thick white parts only). Pick the leaves of the 8 springs parsley.

I have used an All-Clad Duch Oven, but you may use any pot you have at home.

Heat the Duch Oven on medium, add vegetable oil. Throw in shallot and leek, and half the parsley sautee for 3minutes. Add in white wine and bring it to a boil. Add in the Mussels and put on the lid.

Cook Mussels for 7mintues and stir in cream and top with parsley and serve.

SIDE DISH:

Prep Time: 2hr    Cook Time: 3min     Ready In: 2hr 3min

Put the room tempature butter and 1/2 bunch parsley leaves into a blender. I have used the Magic Bullet, but any food processor will do. Blend the butter and parsley together into a paste. Add salt and pepper to your taste.

Cool the parsley butter in the freezer for about 2hr.

Spread parsley butter onto slice baguette and enjoy with mussels!!

Ahi Tuna Salad

Ahi Tuna Salad
Prep Time: 10min   Cook Time: 3min  Ready In: 13min
Serving Size: 2

INGREDIENTS
1 Cucumber
1 Yellow Pepper
1 Small box of Baby Spring Mix
2 Tbs Rice Vinegar
2 Tbs Soy Sauce
2 Tbs Sesame Oil
2 Tbs Grapeseed Oil (or any Vegetable Oil)
1 Tbs Water
1/4 Tsp Mustard Powder ( I didn't have any and sub Dijon)
1/4 Tsp Ground Black Pepper
1/2 Tsp Sugar
Pinch of Toasted White Sesame Seed
Pinch of Toasted Black Seasme Seed (You may want to use a better qualtiy Sesame Seed as the taste will come through better. I brought mine from South China Seas Trading Co. Granville Island $3.95/82g)

1lb Ahi Tuna Sashimi Grade ( Ava. at Granville Island make sure you ask if you can smell the fish before you buy. The Tuna should NOT smell fishy and the the colour should be deep red. $27.99/lb)
Sea Salt to Taste
Ground Black Pepper to Taste


DIRECTIONS
Slice Cucumber into thin slices and julienne Yellow Pepper

Salad Dressing: In a small bowl combine Rice Vinegar, Soy Sauce, Sesame Oil, Grapeseed Oil, Water, Mustard, Black Pepper, Sugar and wisk for 10seconds. The oils and water should emulsify and come together as a sauce. Add a pinch of Toasted White and Black Sesame Seed.

In a large bowl, combine cucumber, yellow pepper baby mix greens and toss with the salad dressing.

Heat up the cast iron grill pan and coat with oil. (I got mine at Winners for $12.99, if you don't have one you can use a non-stick pan.) Portion Tuna into 1/2lb, season with sea salt and groud pepper before you put it on the grill. Make sure the grill is hot and grill for 1min on high. Turn tuna over and repeat for 1min. Grill the remining sides for 30seconds and take it off the grill.

You may grill the tuna longer depending on how rare you would like your tuna to be. I like mine rare so I did 1min each. You may increase to 2min each side at most otherwise your tuna will be fully cooked.

Slice the tuna with a sharp knife about 1/2inch thick.

Place the salad on a serving dish and top with the slices of tuna.

Enjoy!!