Prawns with Lemon Garlic Sauce

Prawn is one of the most delicious seafood we love! To cherish this wonderful treasure from the mother nature, we suggest using the simple seasoning to bring out the freshness and its natural flavor. This dish is a fabulous appetizer and is best for the summer! Enjoy it with a bottle of beer and several of your friends! Food always tastes better with friends and family.

Ingredients
6~8 pieces prawns
1 lemon
8~10 cloves of garlic, finely chopped
30g butter
Pepper

Salt

Directions
1. Butterfly the prawns: 
        a、 Pull off the heads and leave the tails attached. 
        b、 Turn each prawn on its back and cut down the center without cutting through.
        c、 Break open the shell and remove the brownish-black thread. 
        d、 Rinse the prawns and pat them dry with kitchen paper. Set aside.
2. Saute the prawns with back down until they turn brown. Seasoned and set aside.

3. Heat the butter in the Rock’n Roll Skillet. Add garlic and cook gently for 30 seconds. Add lemon juice and add prawns into the skillet. Stir well and serve.

The Shanghai Style Vegetable Rice

The Shanghai Style Vegetable Rice originally was just the dish for low paid male workers around the Shanghai area. Wife at home used the left over Pak Choi, add some oil and combined with the rice, to make the traditional vegetable rice for their hard working husband.


Gradually, this dish is widely spread and become one of the signature dish in Shanghai Cuisine. The dish is very simple and delicious. You can also use your own creativity to make the one and only Shanghai Vegetable Rice.
Ingredients (4 Servings)

800g "Pak Choi" (or some may call "Bak Coy"), cut into 2cm length
3 cups of uncooked rice
4 Chinese Sausage (or you may use Bacon instead)
2 Cloves of garlic, finely chopped
800ml of stock
Salt
Dried small shrimp
Oil

Steps:

1. Cut the Pak Choi and bacon. Soak the dried small shrimp for about 10 minutes and leak dry. Add oil, garlic, bacon, and dried shrimp into the cast iron casserole and saute for about 2 minutes. 



2. Add the Pak Choi into the casserole and cook until the stem is mildly soft. Season with salt.



3. Add the washed rice and stock into the casserole. Bring to boil with small heat and cover the lid for 15 minutes.








4. Uncover the lid after 15 minutes and check whether the stock is almost reduced. If it is, turn off the heat and cover the lid, using the temperature within the cast iron casserole to cook the rice.



5. Uncover when 20 minutes pass and it's ready to serve. 

Steak with Mushroom and Red Wine Sauce

 

An easy but tasty steak recipe for home cooking. Now you don't need to go to the fancy restaurant for steak anymore. Your kitchen can simply make the wonderful steak that will blow your mind!

Ingredients: (2 Servings)

2 Steak (Rib Eye)
1/2 Onion, chopped
5 cloves of garlic, chopped
3TB Red Wine
1TB Tomato Paste
1TB A1 Steak Sauce
1cup Broth (or water)
1TB Flour
Salt
Olive Oil
Mushroom

Steps:

1. Add the olive oil into the pan and saute the garlic and onion until they turn brown.

 

2. Add the mushroom, A1 sauce, tomato paste, red wine, broth, and flour. Stir the mixture well for about 2 minutes. Then the sauce is done.













3. Prepare a cast iron grill pan. Add the oil on the surface and heat the pan with medium heat until it is very hot. Put the steak on the grill pan and saute each side for about 3~4 minutes. (The cooking time may vary because of the different size and thickness of the steak) This should bring the steak to medium. (You can use the panini press to make the steak wonderful with the burn mark.)









 

Easy Duck Confit

Duck Confit is a French dish made with the duck leg which preserved in natural duck fat.
Confit is a term for various kinds of food that have been immersed in a substance for both flavour and preservation. Sealed and stored in a cool place, confit can last for several months to an year. Confit is one of the oldest ways to preserve food, and is a speciality of southwestern France.

Ingredients: (For 4 to 6 servings)

6 Duck Legs
1kg Duck Fat
36 Unpeeled Garlic
Salt

Steps:

1. Wash the duck legs and dry them with paper towel. Sprinkle the salt evenly on the legs and rub on the meat and skin. Wrap them with the food wrap and place in the refrigerator for 2 days. 





2. After 2 days when the legs are ready. Render the duck fat with low heat.

3. Cool the rendered duck fat to around room temperature. Place the duck legs into the fat. Make sure that every leg is soaked into the fat. Add the unpeeled garlic into the pot and cook with very low heat for 2 hours. After 2 hour, turn off the heat. When the pot is cooled, place the pot into the refrigerator.

4. When you want to eat the leg, remove the leg from the fat. Take a pan and saute the leg with medium fire until the skin turns gold. The meat should be done since it is cooked in the duck fat for 2 hours. Spread some fresh parsley for serving.