Lobster Roll 龍蝦包




One of my favorite ways to enjoy lobster is making lobster roll. Without too much seasoning or cooking procedures, you are able to taste the actual flavor of the lobster meat in a well toasted bun. I am using lobster tail only in this recipe because I could not find any fresh lobster nearby the day when I'm making it. Of course the fresh whole lobster would be more flavorful than just a lobster tail, but it is still a good alternative when you could not find one. Simply adding in lemon, sea salt, pepper, paprika and butter to highlight the freshness of the lobster meat and satisfy your craving of seafood!



 Ingredients:
3 Maine (Boston) Lobster Tails
1 Rib Celery heart
2 tbp Mayo
1/2 tsp Himalayan Sea Salt
1/2 tsp Black Pepper
1/4 tsp Paprika 
30g Butter 
2 Hot Dog bun/ rolls ( New England Frankfurt Rolls preferred)
50 Butter


Directions:
* Thaw your lobster completely before you start if you are using a frozen one.
1. Fill a large pot with water and bring it to a boil.
2. Toss in your lobster tails and let it cook for 10 mins (cook for 1-2 min longer if your lobster tail is larger than mine)
3. Take it out and transfer it to an ice water bath ( a large bowl filled with ice and water) and let it sit for 10 min.
4. Finely diced the celery and melt 30g butter with microwave.
5. Remove lobster from the ice bath and dry it with kitchen towel
6. Crack lobster shells in the middle and cut it into halves, pull out the meat and cut them into bite size.
7. Combine the celery, Mayo, Himalayan Sea Salt, Black Pepper, Paprika, butter and lemon juice. Then add in lobster meat and mix well.
8. Add 50g butter into a pan and turn on medium heat, Butter both sides of the rolls and put them into the pan.
9. When one side is nice and toasted with beautiful brown edges, flip it to another side and get it toasted too.
10. Put your sauced lobster meat into the bun and serve it right away!



緬因州（波士頓）龍蝦包

成份： 

3條龍蝦尾
1條西芹
2tbp蛋黃醬
1/2 tsp 喜馬拉雅山鹽
1/2 tsp 黑椒
1/4 tsp 紅椒粉
30g 牛油
2 熱狗包
50g 牛油

方法:
*若果龍蝦是急凍的請先完全解凍
1.在一大煲內把水煲滾
2.把龍蝦尾放入然後煮十分鐘 （若果你的龍蝦尾比這個大，請加一至兩分鐘)
3. 從煲中拿出然後放入冰水
4. 將西芹切碎然後用微波爐將30g的牛油溶化
5. 把龍蝦從冰水中拿出然後用廚房紙抹乾
6. 在龍蝦背打直切一刀把它開半，把龍蝦肉取出然後切成小粒
7. 將西芹，蛋黃醬，喜馬拉雅山鹽，黑椒，紅椒粉，牛油和檸檬汁混合，然後加入龍蝦拌勻
8.在平底鑊上放上50克牛油然後開中火，把麵包兩面都抹上牛油然後放上鑊
9.當一邊麵包烘至金黃色時， 反轉烘另一面
10. 把龍蝦肉夾進麵包裏然後立即食用！ 

Shrimp Pasta w/ Tomato Chili Cream Sauce 鮮蝦蕃茄辣忌廉天使麵




This pasta does not only look appealing with its pinkish color; but it will also arouse your appetite with its acidity from tomatoes, freshness from shrimps, sweetness from onions and richness from the heavy cream. The shrimp stock is a critical element to bring up the umami and the soul of the sauce. I mean you can skip it or substitute it with chicken broth and still make a pretty decent pasta, but it definitely would not be as good as this one. (SO I WONT SKIP IT IF I WERE U lol). Pairing it up with angel hair or other similar long & skinny pasta is the best choice. Our sauce here is pretty light and creamy so thin pasta would do a better job in holding and coating the sauces when compare to pasta in other shapes. This dish taste best when it's serve right after it's cooked, so you may want to make your soups or appetizers first if you have any and leave this for the last. 


 Yields: 2 servings
Shrimp Stock-

 Ingredients:
1 tbp olive oil
2 cloves garlic
1 spring fresh thyme 
12 Shrimp shells from your raw shrimps
1/2 dry white wine
4 cups of water

 Directions:
1. Take a saucepan and drizzle in olive oil, add in garlic and sautée until aromatic  
2. Add in shrimp shells and stir fry them until all the moisture had evaporated
3. Then add in white wine to deglaze and put in thyme.
4. Add in water and bring it to a boil then turn it to medium low heat.
5. Let it simmer for an hour or until only 2 cups of stock is back.
6. Strain the stock and discard the shells and herbs. 

 Sauce & Pasta
Ingredients:

 1lb Fresh Tomatoes
500g angel hair pasta
4 oz onion
3 cloves garlic
12 headless large peeled raw shrimps 
2 tbp extra virgin olive oil
1.5  tbp butter
1.5 tbp flour
1/4 lemon
1tbp salt
1tsp pepper
1/2 cup parmesan 
1/2 tsp original tabasco 
1/2 tsp Dried Rosemary
1/2 tsp Dried Oregano
1/2 tsp Dired Thyme
1/2 tsp Dired Parsley
2 cups shirmp stock
4 tbp heavy cream

 Directions:

  1. Dry your shrimps w/ paper towels and then marinate them w/ salt and pepper.
  2. Take a pan and add in 1 tbp olive oil and butter, add in all the shrimps once the oil is heated
  3. Sear the shrimps until both sides are curled and pink in color.
  4. Remove them from the pan and let the remaining oil stay in the pan.
  5. Add in flour to mix with the remaining fat and make a roux, remove it from pan
  6. In the same pan, add in 1 tbp olive oil and sautée the garlic and onions until aromatic
  7. Add in tomatoes, tabasco and all the dried herbs
  8. Add in 2 cups shrimp stock and bring it to a boil
  9. Turn to medium heat and and let it simmer for 15 min with lids, stir occasionally
  10. Bring 4 quarts of water to boil in a large pot and add in salt and a drizzle of olive oil.
  11. Add in angel hair and cook for 4 min or until al dente.
  12. Add in cooked shrimps and parmesan to the sauce until cheese melts
  13. Then add in cream & the roux, stir and cook it for the last 2 mins
  14. Add pasta into your sauce and let every string to coat the sauce.
  15. Plate it !

鮮蝦蕃茄辣忌廉天使麵

二人份

蝦上湯

材料：
1tbp初榨橄欖油
2片蒜頭
1束 新鮮百里香 
12隻 蝦殼
1/2杯 白酒
4杯 水

做法：
  1. 小鍋內加入少量橄欖油 然後加入蒜頭微炒至有香味
  2. 加入蝦殼拌炒直至水份全部蒸發
  3. 然後加入白酒deglaze
  4. 加入水 水滾後調至中小火 
  5. 待它慢煮一小時或直至只剩下兩杯湯汁
  6. 把蝦殼和香草隔走
醬汁和意粉

材料：
1lb 新鮮蕃茄
500g 天使麵
4oz 洋蔥
3片蒜
12隻 已去殻的蝦
2tbp 初榨橄欖油
1.5 tbp 牛油
1.5tbp 麵粉
1/4 檸檬
1tbp黑
1tsp 椒鹽
1/2 杯parmesan cheese
1/2 tsp原味Tabasco 
1/2 tsp 乾迷迭香
1/2 tsp 乾百里香
1/2 tsp 乾香芹葉
2杯 蝦上湯
4杯 忌廉

做法：
  1. 把蝦身用廚房紙抹干然後用黑椒和鹽腌好
  2. 平底鑊下一湯匙橄欖和牛油 油熱後 把所有蝦下鍋
  3. 把蝦身兩面都煎至粉紅色
  4. 關火起鍋 把油留鑊裏
  5. 利用餘溫把麵粉加進油裏拌勻煮成麵糊 然後起鍋
  6. 在同一個鑊裡 加入一湯匙橄欖油 把蒜頭和洋蔥微炒至有香味
  7. 加入番茄 Tabasco 和所有乾香草
  8. 加入兩杯蝦上湯 然後煮至滾
  9. 調至中火 讓它燉煮15分鐘 偶爾攪拌
  10. 拿一大煲煲水然後加入鹽和欖油
  11. 水滾後加入天使麵煮四分鐘 
  12. 把已煮熟的蝦parmesan加入醬汁裏直至芝士溶掉
  13. 再加入忌廉麵糊 慢慢攪拌最後兩分鐘
  14. 把意粉加入醬汁裏 讓每一條意粉都沾上醬汁
  15. 上碟!


 













Picnic Finger Food Ideas! (Pt 1:Mini Strawberry Tart) [野餐小食系列- 迷你士多啤梨撻]

Mini Strawberry Tart 迷你士多啤梨撻




 The weather in LA this week is pretty much all about sunshine and breeze so my friends and I just can't wait to do something outdoor. Picnic is a good choice for friends gathering since you can share your homemade food with your beloved ones and do all kinds of chatting while surrounding by the greens. 

 Perfecting your picnic, food choices are very important because you do not want your food to taste bad or even turned bad when you arrive the picnic site. So you have to pick something that is easy to preserve and would not lose it's flavor overtime. Also, handy is another thing that you may want to consider. I mean imagine that you are sitting on a picnic blanket and obviously you would not want to have a steak since it is so inconvenient to slice a steak on the ground and you may want to keep it as something you eat at home instead. 

 Mini Fruit Tart is a good choice because it is so small and you can put the whole tart into your mouth with one bite, how handy it is ! And needless to mention, it looks incredibly cute and taste so refreshing. This is something that you would not want to miss in your picnic food checklist! 

So here we go:


 Yields: Around 20 mini tarts     

 Custard Filling (Crème Pâtissière):
INGREDIENTS:
3 Egg Yorks
25g Flour
1 Tbsp Corn Starch
4 Tbsp Sugar
1 Tsp Vanilla Extract
1 Cup Milk

DIRECTION:
  1. Add sugar into egg yorks and beat until smooth
  2. Add in milk and combine
  3. Put it on stove and turn on medium heat
  4. Add in flour and corn starch, and stir immediately
  5. Keep stirring until the mixture is thickened to your desire consistency
  6. Let it cool and put it into the fridge


Tart Crust:
INGREDIENTS:
4 oz (1 stick) Unsalted Butter
1.5 Cup All Purpose Flour 3 Tbsp Sugar 1 lb Strawberries
60g Blueberries Salt a Pinch DIRECTIONS:
  1. In a large mixing bowl, cut cold butter into cubes
  2. Mix flour, sugar & salt, then add into butter
  3. Use your hands to rub & combine.
  4. Work with the dough until they are well combined and non-stick. (Add in a tiny bit of iced water if it does not combine well)
  5. Warp it with plastic warp & put it into the fridge for at least 40 min
  6. Oil and flour your tart molds
  7. Preheat your oven to 370
  8. Take out the dough and flour your fingers
  9. Take a ball of of dough and press the dough across the mold evenly
  10. Poke holes at the bottom of the tart with a fork
  11. Put them pack in to the put them into the fridge for another 20 min
  12. Take them out and bake it for 15 min or until the edges are golden
  13. Pipe a small amount of fillings at the bottom of the shells
COMBINE:
  1. Pipe a small amount of fillings into the shells.
  2. Place diced strawberries and blueberries on top of the custard.
  3. Keep it cold in the fridge before serving.
* The butter that you are using for the tart shell must be cold enough and not in room temperature since only ingredients in low temperature could create that light and buttery texture. 


野餐小食系列- 迷你士多啤梨撻

吉士醬
材料：
3個蛋黃
25g麵粉
1 Tbsp粟粉
4 Tbsp糖
1 Tsp雲呢拿油
1杯牛奶

做法：
  1. 把糖加進蛋黃來打至滑身
  2. 加入牛奶拌勻
  3. 放在鍋子裏用中火加熱
  4. 加入麵粉和粟粉後立即攪拌
  5. 一直攪拌至稠化
  6. 把它放涼然後放進雪櫃


撻皮
材料:
4 oz 牛油
1.5杯麵粉
3 Tbsp 糖
1磅士多啤梨
小許鹽

做法:
  1. 在一個大碗𥚃把凍牛油成小粒
  2. 在另一個碗內把麵粉鹽和糖混合，然後加進牛油𥚃
  3. 用手把它們混合
  4. 一直搓至全部材料混合成日一體和不黏手 (若果沒法把材料混合 加入少量水）
  5. 用保鮮紙包把它包着出然後放進雪櫃最少40分鐘
  6. 把柔和麵粉沾上撻摸上
  7. 把焗爐預熱至370度/
  8. 把麵團拿出然後用麵粉沾上手指
  9. 拿一塊小麵團放在撻摸𥚃 然後用手指把它從中間推往邊緣
  10. 用叉在撻底上戳洞
  11. 當它們再放進雪櫃最少20分鐘
  12. 拿出然後焗15分鐘或者邊緣呈金黃色


結合:
  1. 將少量吉士醬擠在撻皮上
  2. 把士多啤梨放在醬上
  3. 放進雪櫃冷藏直至享用


Tips:* 牛油一定要夠凍他被才能起酥!




One Pan Easy Garden Pasta [一鍋到底簡易田園意粉]



What is the best thing that you can get after a long day?A large bowl of warm and hearty pasta. What is even better? This healthy meal could be done with just one pot! YES ONE POT! Sounds amazing right? You just need to pop everything into a single pot and the stove will do the magic work for you! To eliminate the time of doing your grocery shopping, this recipe is designed to be extremely handy and are made by ingredients that you can find mostly in every household. And to be honest, I am just pulling out everything from my fridge to make this pasta. This recipe is completely vegan and if you need some protein or extra flavor for your pasta, feel free to add some ground beef and parmesan.For one time saving tips, you can just clean your used kitchen utensils while the pasta is cooking and when it's done, all you need to do is simply dig in and enjoy!

So here we go:
Yields: 2 servings   Cooking time: 20 min

Ingredients:
  • 200g Yellow Onion
  • 280g Tomato
  • 220g Crimini Mushroom
  • 600g Rotini Pasta (Or any kind of pasta you like)
  • 2 Cloves Garlic
  • 1/2tsp Rosemary
  • 1/2tsp Thyme
  • 1/2tsp Oregano 
  • 2tbp Extra Virgin Olive Oil
  • 1/2cup Dry White Wine
  • 4cups Water
  • Salt & Pepper

Directions: 
  1. Diced onions, tomatos. Minced garlic and sliced mushrooms
  2. Take a deep large pan, turn on to high heat and drizzle a small amount of olive oil in.
  3. When the oil is lightly heated, add in garlic and onions, turn to medium heat. 
  4. Sautée 4 until they are lightly fragrance but not brown or burnt. 
  5. Add in mushrooms and sautée it and then pour in a splash of dry white wine.
  6. Add in tomatoes, stir it through and let it cook for 2 min.
  7. Add in all the herbs and water.
  8. When it is boiling, add in the rotini and stir it through. 
  9. Cover the lid and let it simmer for 15mins, stir occasionally to prevent sticking.

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