Recipes: Meat-Chicken

1. Chicken Katsu (Japanese Fried Chicken Cutlet)  炸鸡排 4/11/25 

Ingredients:

1. 2 boneless, skinless chicken breasts
2. Salt & pepper (to taste)
3. 1/2 cup all-purpose flour
4. 02 large eggs (beaten)
5. 1 cup panko breadcrumbs (Japanese-style)
6. Oil for frying (vegetable or canola)

Optional (but highly recommended):

• Tonkatsu sauce (store-bought or homemade, recipe below)
• Shredded cabbage (for serving)
• Steamed rice

Instructions:

1. Prep the Chicken:

• Slice each chicken breast in half horizontally (butterfly-style) to make thinner cutlets.
• Pound them gently to even thickness if needed.
• Season both sides with salt and pepper.

2. Coating:

• Dredge each piece in flour (shake off excess).
• Dip into beaten eggs.
• Press into panko breadcrumbs until well coated.

3. Fry Time:

• Heat oil in a skillet over medium-high heat (about 350°F/175°C).
• Fry each cutlet 3-4 minutes per side or until golden brown and cooked through.
• Drain on paper towels.

4. Serve:

• Slice into strips.
• Serve with rice, cabbage, and tonkatsu sauce.

Tonkatsu Sauce (Japanese-style Worcestershire Sauce)

Ingredients:

1. 1/4 cup ketchup
2. 2 tablespoons Worcestershire sauce
3. 1 tablespoon soy sauce
4. 1 tablespoon mirin (or substitute with a little sugar + water)
5. 1 tablespoon sugar
6. 1 teaspoon Dijon mustard (optional, but adds nice tang)
7. 1/2 teaspoon garlic powder
8. 1/2 teaspoon ground ginger

Instructions:

1. In a small bowl, mix all ingredients together until smooth.

2. Taste and adjust sweetness, tanginess, or saltiness as you prefer.

3. Let it sit for at least 10-15 minutes so the flavors meld.

4. Serve with tonkatsu (breaded pork cutlet), chicken katsu, or even as a dip for fries or nuggets!

Other information: 

Is it tonkatsu or katsu?

Tonkatsu (Japanese Breaded Pork Cutlets)

The simplest phonetic translation of "cutlet" to Japanese vocalizations is katsuretsu [カ ツ レ ツ], which in turn is shortened to katsu[かつ カツ]. Add ton—the Sino-Japanese word for "pork"—to the front of that and you've got tonkatsu, or breaded fried pork cutlets (not to be confused with tonkotsu, which is pork-based ramen broth).

1. How to Butterfly a Chicken Breast in 3 Simple Steps [ has video]

https://www.marthastewart.com/1119135/how-butterfly-chicken-breast

The culinary term "to butterfly" means splitting a food, almost—but not completely—through. It's a technique used for everything from shrimp to turkey breast. The two halves are then opened up so they resemble a butterfly shape. With a chicken breast, it's more like cutting the chicken breast horizontally so it opens up like a book.

 

What You Need:

• Cutting board: Use a cutting board reserved for raw meat.
• Sharp knife: A boning knife is ideal—it has a slightly flexible, skinny blade. But we often use a chef's knife, too.
• Meat mallet: If you want to pound the meat flat, you'll also need a meat mallet. 

2. How to Spatchcock a Chicken in 4 Easy Steps
https://www.marthastewart.com/8305039/how-to-spatchcock-chicken 

3. 10 of Our Best Chicken Breast Recipes to Make for Dinner Tonight

https://www.marthastewart.com/8090576/best-chicken-breast-recipes

4. Walnut-Stuffed Chicken Roulades

https://www.marthastewart.com/1049856/walnut-stuffed-chicken-roulades

5. How to Bake Chicken Breasts So They’re Juicy and Delicious Every Time

https://www.marthastewart.com/8364261/how-to-bake-chicken-breasts

BAKED CHICKEN BREAST | juicy, tender, easy, and oh, so flavorful!

https://www.youtube.com/watch?v=1TlVgW-pM5g

400, 375,????   350, 160 (not 

Pan 

9-by-13-inch glass or ceramic baking dish rather than a roasting pan or rimmed sheet pan

2.  Chicken Teriyaki

Cost of this Menu:

Ingredients:

8oz, skinless chicken thighs    $0.78lbs

1/4 cup soy sauce                    $2.28 Gal 

1/4 cup (brown/white sugar white as an alternative sweetener)   3.29 - 5lbs

2 tablespoons rice vinegar (for a touch of tang)   $2.50 Gal

1 tablespoon sake (optional)  $3.68 gal

1 tablespoon vegetable oil  $2.50 gal

1oz cloves garlic, minced   $0.65oz

1 teaspoon grated ginger    $0.78 oz

Large sliced green bell pepper or red bell peppers, yellow onions,

pineapple Optional - Omit Costing

Sesame seeds and chopped green onions for garnish (optional) - Omit Costing

Instructions:

1. Prepare the Sauce:

In a bowl, mix soy sauce, honey (or brown sugar), rice vinegar, sake (if using), garlic, and ginger until well combined.

2. Marinate the Chicken:

Place the chicken breasts in a resealable plastic bag or shallow dish. Pour half of the teriyaki sauce over the chicken and marinate for at least 30 minutes (or up to 2 hours) in the refrigerator. Reserve the other half of the sauce for later.

3. Cook the Chicken:

Heat the vegetable oil in a large skillet over medium-high heat. Remove the chicken from the marinade and add to the skillet. Cook until the chicken is browned on both sides and cooked through, about 6-8 minutes per side.

4. Glaze the Chicken:

Pour the reserved teriyaki sauce into the skillet with the chicken. Cook, turning the chicken to coat it with the sauce, until the sauce thickens and forms a glaze, about 2-3 minutes.

5. Serve:

Slice the chicken and drizzle with any remaining sauce from the skillet. Garnish with sesame seeds and chopped green onions, if desired. Enjoy your Teriyaki chicken with some steamed rice and your favorite vegetables.

==Other information ====

Poultry Production from Start to Finish  (26 minutes)

https://www.youtube.com/watch?v=W1gwRaypD7U 

Chicken and Sausage Gumbo

https://www.youtube.com/watch?v=zl5WoqFcMDY

Recipes: Meat-Pork

1. Fried Tenderloin Pork Chop

Ingredient 

• 1 pork tenderloin chop (about 1 inch thick) 
• Salt and pepper, to taste
• 1/4 cup all-purpose flour
• 1/4 teaspoon garlic powder (optional)
• 1/4 teaspoon paprika (optional)
• 1egg
• 1/4 cup buttermilk (or regular milk)
• Vegetable oil (for frying)

Instructions:

1. Prepare the pork chop: Pat the pork chop dry with paper towels and season both sides with salt and pepper.

 

2. Set up the breading station:

• In one shallow dish, mix together the flour, garlic powder, and paprika.
• In another shallow dish, whisk the egg and buttermilk together.

3. Coat the pork chop:

• Dredge the pork chop in the flour mixture, covering it completely
• Dip the coated pork chop into the egg mixture, letting the excess drip off.
• Return the pork chop to the flour mixture, pressing lightly to coat evenly.

4. Heat the oil: In a skillet, add enough vegetable oil to cover the bottom (about 1/4 inch deep). Heat over medium-high until hot (around 350°F or 175°C),

 

5. Fry the pork chop: Carefully add the breaded pork chop to the hot oil. Fry for abo 4-5 minutes per side, or until golden brown and crispy, and the internal temperatu reaches 145°F (63°C).

 

6. Drain and serve: Remove the pork chop from the oil and place it on a paper towe lined plate to drain any excess oil.

My google search:
How To Make Fried Pork Chops | Quick & Easy Pork Chop Recipe 
Begin by adding your buttermilk, hot sauce, worcestershire sauce, and seasoning to a mixing bowl. Add your pork chops to the buttermilk and coat them in the marinade. Place this in the fridge for 2-4 hours up to overnight. After marinating the pork chops, prep your flour mixture in a large mixing bowl. Season flour to taste. Heat your fryer/oil to 350 degrees. Fry pork chops for 3-5 minutes per side (depending on thickness) flipping occasionally. Once pork chops are golden brown and cooked thru, remove to a wire rack to drain. 

Recipes: Cake & Bread Dessert/Pastry

1. Crème Brûlée Recipe   焦糖布雷

https://sallysbakingaddiction.com/creme-brulee/

Using torch

2. Naan Bread Recipe  印度烤饼

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder  
• 1/2 cup plain yogurt
• 1/4 cup warm water
• 2 tablespoons vegetable oil
• 2 teaspoons melted butter (for brushing)
• Fresh cilantro or garlic (optional, for garnish)

Instructions:

1. Combine dry ingredients: In a large bowl, mix the flour, sugar, salt, and baking powder.

2. Add wet ingredients: Create a well in the center of the dry ingredients and add the yogurt and warm water. Mix until a dough forms. If the dough is too sticky, add a little more flour; if it's too dry, add a bit more water.

3. Knead the dough: Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until it is smooth and elastic.

4. Rest the dough: Place the dough in a greased bowl, cover it with a damp cloth, and let it rest for at least 1 hour.

5. Divide the dough: After resting, divide the dough into 6-8 equal portions and shape them into balls.

6. Roll out the dough: On a floured surface, roll each ball into an oval or round shape, about 1/4 inch thick.

7. Cook the naan: Heat a large skillet or griddle over medium-high heat. Place one of the rolled-

out dough pieces onto the hot skillet. Cook for about 1-2 minutes until bubbles form on the surface and the bottom is golden brown. Flip and cook for another 1-2 minutes.

8. Brush with butter: Remove the cooked naan from the skillet and brush with melted butter. Repeat with the remaining dough pieces.

9. Garnish: Optionally, sprinkle with chopped fresh cilantro or minced garlic while the

naan is still warm.

Enjoy your homemade naan bread with your lamb curry or any other dish!

3. Cheesecake, Individual
PX90 Silicone Mold

INGREDIENTS

CRUST  [ 1260 g Total]

• 660 g graham cracker crumb
• 454 g butter, melted
• 60 g flour, AP
• 140 g sugar

CHEESECAKE FILLING [5756 g TOTAL]

• 2720 g cream cheese, softened
• 908 g sugar
• 10 g salt
• 600 g egg
• 80 g yolk
• 908 g sour cream
• 510 g cream
• 20 g vanilla extract

BLUEBERRY COMPOTE （加糖慢火煮过后冷却的）糖渍水果 [1530 g TOTAL]

• 1200 g blueberry
• 80 g lemon juice
• 240 g honey
• 10 g extract, vanilla

METHOD

1. Crust: Mix all the ingredients until combined.

2. Fill cylinder molds, fill with about 20g of crust mixture each and tamp down firm and level.)

3. Bake crust at 320°F until lightly browned and just set, 6-8 minutes.

4. Filling: In a mixer fitted with a paddle attachment, mix the cream cheese, sugar and salt on medium speed until smooth, scraping down the bowl as necessary

5. On medium speed, add the eggs and yolks gradually, scraping down the bow! as necessary.

6. Add the cream and extract and mix until homogenous.

7. Pan as needed.

8. Bake on the Rational Cheesecake Program to internal temperature of 155°F. [my note: bake at 200]

9. Freeze.

10. Blueberry Compote: Add blueberries, lemon juice, vanilla and honey to a

small sauce pan. Bring to a simmer and cook for a couple of minutes, just until the blueberries burst. Refrigerate until ready to use.

(Servings: 50 | Yield: 90g Portions)

4. Red Velvet Cake Recipe

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tablespoons red food coloring
• 1 teaspoon vanilla extract
• 1 teaspoon white distilled vinegar

For the Cream Cheese Frosting:

1 pound cream cheese, softened

2 sticks butter, softened

1 teaspoon vanilla extract

4 cups powdered sugar, sifted

Instructions:

For the Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. Mix dry ingredients: In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.

3. Mix wet ingredients: In another large bowl, whisk together the vegetable oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar. 

4. Combine mixtures: Gradually add the dry ingredients to the wet ingredients, mixing

until smooth and well combined.

5. Pour batter into pans: Divide the batter evenly between the prepared cake pans.

6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out

clean.

7. Cool: Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.

For the Frosting:

1. Beat cream cheese and butter: In a large mixing bowl, beat the cream cheese and butter together until smooth and creamy.

2. Add vanilla: Add the vanilla extract and mix until combined.

3. Add powdered sugar: Gradually add the powdered sugar, beating until smooth and fluffy.

Red Velvet Cupcakes
https://preppykitchen.com/red-velvet-cupcakes

Eggs

1. 4 classic (and delicious) ways to cook eggs  

1. Scrambled 

• Whisk eggs with a bit of salt and pepper, maybe some milk or cream for creaminess.
• Cook in a non-stick pan over medium-low heat, stirring gently until soft and fluffy.
  

[Dean Tim O'Donnell note]  

1. add butter when scramble eggs since butter protecting protein. When at high temperature,  protein twist and it becomes tight.  用小火，egg is light and flurry.

2. use butter not oil to cook eggs.

3. Crack on the surface because it creak easily.

4. mix eggs with fork not with whisk to avoid adding air

5. Better eggs in room temp.

2. Fried

• Crack the egg directly into a hot, lightly oiled or buttered pan.
• Cook sunny side up, over-easy, over medium, or over hard depending on how Funny you like your yolk. 

3. Boiled

1. Place eggs in boiling water and cook for:

• 6 minutes for soft-boiled (runny yolk)
• 9-12 minutes for hard-boiled (fully set yolk) 

2. Cool in ice water to stop cooking and make peeling easier.

 

How long to boil egg 

• 6 minutes: A liquidy yolk and soft white. This is perfect for eggs served in an egg cup
• 6  1/2 minutes: A soft, jammy yolk. This is my favorite for eggs on toast or soft boiled eggs on a salad 
• 8 minutes: A medium yolk that's slightly soft but firm enough to hold its own
• 10 minutes: The early stages of a hard boiled egg, with just a smidge of softness in the middle
• 12 minutes: A hard boiled egg with a lighter yolk.
• 14 minutes: Your traditional hard boiled egg with the lightest yolk and a firm white, but not overcooked

4. Poached

• Crack an egg into simmering water (with a splash of vinegar for better shape). [ my note: stir water before putting in eggs]
• Cook for about 3-4 minutes until the whites are set but yolk is still soft.
• Great on toast or for dishes like eggs benedict.

 2. Deviled Egg

https://en.wikipedia.org/wiki/Deviled_egg

Deviled egg: Deviled eggs, also known as stuffed eggs, curried eggs or dressed eggs, are hard-boiled eggs that have been peeled, cut in half, with the yolk scooped out and then refilled having been mixed with other ingredients such as mayonnaise, mustard and sprinkled with paprika, cinnamon or curry powder.

served cold as a side dish, appetizer or a main course during gatherings or parties.

The English word "devil", in reference to highly seasoned food, was in use in the 18th century, with the first known print reference appearing in 1786.  The terms "stuffed eggs", "salad eggs", and "dressed eggs" occur instead, to avoid reference to the word "devil". For this reason, the term "angel eggs" is also occasionally use.

 

Information:

1. A green or greenish-gray ring around a hard-boiled egg yolk is a common occurrence and is not dangerous to eat. It's caused by a chemical reaction between the sulfur in the egg white and the iron in the yolk during cooking, resulting in the formation of ferrous 含铁的 sulfide 硫化物. This reaction is typically more pronounced when eggs are overcooked or cooked for too long. 

Recipes: Fish

1. Basic Poaching Liquid for Fish

Ingredients:

1. 4 cups (1 liter) water or fish stock (for more flavor)
2. 1 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
3. 1 small onion, thinly sliced
4. 1 small carrot, thinly sliced (optional, adds subtle sweetness)
5. 1 celery stalk, chopped (optional)
6. 2-3 cloves garlic, smashed
7. 1 bay leaf
8. A few sprigs of fresh herbs (like parsley, thyme, dill, or tarragon)
9. 6-8 black peppercorns 胡椒粒
10. 1-2 tsp salt (adjust depending on whether you're using stock or not)
11. Lemon slices or a splash of lemon juice

Instructions:

1. Combine all ingredients in a large, deep skillet or saucepan.
2. Bring to a gentle simmer over medium heat. Don't boil-you want a mellow heat.
3. Simmer for 10-15 minutes to infuse the flavors.
4. Lower heat to barely bubbling, then add your fish fillets.
5. Poach gently for about 5-8 minutes, depending on thickness, until the fish is opaque and flakes easily.

1. Healthy and SO DELICIOUS! A new way to cook salmon that you will love!
https://www.youtube.com/watch?v=T74SDvy_HLY

2. 

Perfect Pan Seared Salmon WithLemon Butter Sauce In 10 Minutes |Easy Salmon Recipe

https://www.youtube.com/watch?v=OgiNtbwLyhY

Pan seared salmon + lemon butter sauce.Crispy and juicy roasted salmon-fried in a cast iron skillet.

https://www.youtube.com/watch?v=C50gj3jTI1I

PAN-SEARED SALMON with Lemon Garlic Butter Sauce » Crispy, Juicy & Easy

https://www.youtube.com/watch?v=30ioVKRJtkg

Internal Temp reach 125 degree. 

Recipes: Fried

1. Breaded Bell Peppers

Slice the Bell Peppers 1" wide

1 Quart of Buttermilk 2x

Flour Coating Ingredient: 

• 4 cup AP Flour
• 1 cup Corn starch
• 2TBS spoons of Italian Seasoning 2x
• Salt/pepper

Bread Coating 

• 4 cups of Bread Crumbs  [ or panko]
• 2 cups of grated Parmesan Cheese 1x
• grounded onion 
• salt  

Dip steps

1. Flour Coating

2. Butter milk

3. Flour coating

4. Butter milk

5. Bread crumb coating 

Put on parchment paper

Freezer after breading

 

2.  Fried Empanada Dough Recipe: 肉馅卷饼

 

Ingredients:

• 3 cups all-purpose flour
• 1 tsp salt
• 1/2 cup (1 stick) unsalted butter, chilled and cubed
• 1 egg
• 1/2 cup cold water (add more if needed)
• 1 tbsp vinegar (white or apple cider)

Instructions:

1. Mix Dry Ingredients: In a large bowl, whisk together the flour and salt.

2. Add Butter: Cut in the cold butter using your hands or a pastry cutter until the mixture is crumbly.

3. Add Wet Ingredients

• In a small bowl, beat the egg with the water and vinegar.
• Pour into the flour mixture and stir until a dough forms.

4. Knead & Rest

• Knead gently until smooth (2-3 minutes).
• Wrap in plastic wrap and refrigerate for at least 30 minutes (this helps it roll out better).

5. Roll & Fill

• Roll out on a lightly floured surface to about 1/8-inch thick.
• Cut into circles (about 4-6 inches in diameter).
• Fill with your choice of savory or sweet filling.

6. Seal & Fry

• Fold over into a half-moon shape and seal the edges by pressing with a fork or crimping.
• Fry in hot oil (350°F/175° C) for 2-3 minutes per side, until golden brown.

Empanada Fillings 

1. Beef

Ground beef or chopped steak

Onions

Hard-boiled eggs

Green olives

Raisins (optional but traditional!)

Cumin, paprika, salt, pepper

2. Chicken & Cheese

Shredded rotisserie chicken

Cream cheese or mozzarella

Garlic, onion, bell pepper

Cilantro or parsley

3. Ham & Cheese

Diced ham

Mozzarella or provolone

A little béchamel sauce for creaminess

4. Spinach & Ricotta

Cooked spinach (drained well)

Ricotta cheese

Nutmeg, garlic, salt, pepper

Parmesan (optional for extra umami)

5. Chorizo & Potato

Cooked chorizo (crumbled)

Mashed or diced potato

Onion, smoked paprika

6. Caprese

Cherry tomatoes (halved)

Fresh mozzarella

Basil leaves

Balsamic reduction (drizzle after baking)

Sweet Fillings

1. Dulce de Leche

Just dulce de leche - keep it simple

Dust with powdered sugar after baking

2. Apple Cinnamon

Diced apples

Brown sugar, cinnamon, butter

Raisins or walnuts (optional)

3. Guava & Cream Cheese

Guava paste

Cream cheese

4. Banana & Nutella

Sliced bananas

Nutella

Sprinkle of sea salt for balance

turnover:  refers to a small, filled pastry made by folding a piece of dough over a filling and sealing the edges. It can be either sweet or savory and is often baked or fried. 

empanada 肉馅卷饼；馅饼；肉馅饼 a Spanish or Latin American pastry turnover filled with a variety of savory ingredients and baked or fried.

 

Recipes: Pasta

1. Elbow Macaroni  Cheese

Baked Mac and Cheese (VIDEO) 
https://natashaskitchen.com/baked-mac-and-cheese [has video]

Recipes : Rice

1. Rice Pilaf  用锅做

Ingredient 

• 1 cup long-grain white rice (like Basmati or Jasmine)
• 2 tablespoons unsalted butter (or olive oil) 
• 1 small onion, finely chopped carrot
• 1 garlic clove, minced
• Celery
• 2 cups chicken or vegetable broth (or water for a lighter option)
• 1 bay leaf
• 1/4 teaspoon ground turmeric or saffron (optional, for color)
• Salt and pepper to taste
• Fresh herbs like parsley (optional for garnish)
• 1/4 cup toasted almonds or pine nuts (optional, for crunch)

Instructions: 

1. Rinse the rice: Place the rice in a fine mesh sieve and rinse it under cold water until the water runs clear. This removes excess starch and helps the rice stay fluffy.

2. Sauté aromatics: In a medium saucepan, melt the butter (or heat the oil) over medium heat. Add the chopped onion and sauté until soft and translucent, about 4- 5 minutes.

3. Add garlic: Stir in the minced garlic and cook for another minute until fragrant.

4. Toast the rice: Add the rinsed rice to the saucepan and stir to coat the rice with the butter and onions. Cook for 2-3 minutes, stirring frequently, until the rice is lightly toasted and smells fragrant.

5. Add the liquid: Pour in the broth (or water) [my note: must add hot liquid] and add the bay leaf. If using, stir in the turmeric or saffron for color. Bring the mixture to a simmer.

6. Cook the rice: Once simmering, reduce the heat to low, cover the pan, and let it cook for 15-18 minutes. Don't lift the lid during cooking to ensure the rice steams

properly.

7. Rest and fluff: After the cooking time, remove the pan from the heat and let it sit, covered, for another 5 minutes. Then, fluff the rice with a fork to separate the grains. 

 [my note: add can add some butter]

8. Finish: If desired, stir in toasted almonds or pine nuts, and sprinkle with fresh parsley for extra flavor and color.

2. Basic Rice Pilaf Recipe 用oven做

Ingredient

• 1 celery stalk, finely chopped
• 1 small carrot, finely chopped
• 1 3/4 cups chicken stock (or broth)
• Salt, to taste
• Black pepper, to taste
• Optional: A pinch of dried thyme or parsley for extra flavor

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C).

2. Sauté the vegetables: In a medium oven-safe pot (like a Dutch oven), heat the butter or oil over medium heat on the stovetop. Add the chopped onion, celery, and carrot. Sauté for about 5-7 minutes, or until the vegetables are softened and the onion becomes translucent.

3. Add the rice: Stir in the parboiled rice and cook for 1-2 minutes to lightly toast the rice with the vegetables.

4. Add the chicken stock: Pour in the chicken stock and season with salt, pepper, and any optional herbs. Stir to combine.

5. Bring to a boil: Bring the mixture to a simmer on the stovetop to make sure it's heated evenly, but don't let it boil too much.

6. Cover and transfer to the oven: Cover the pot with a tight-fitting lid (or use aluminum foil if your pot doesn't have a lid). Transfer the pot to the preheated oven.

7. Bake: Let the rice bake in the oven for 25-30 minutes, or until the liquid is absorbed and the rice is tender. You can check it once around the 25-minute mark to see if the liquid is absorbed and the rice is cooked to your liking.

 

Recipes: Salad

Green Salad

1. Iceberg Lettuce
2. Romaine lettuce
3. Frisse
4. Radicchio   [rəˈdikioʊ] 紫叶菊苣

2. Carb Salad

1. Turkey
2. Blue Cheese
3. eggs
4. crisp bacon
5. dice tomato

https://www.eatingwell.com/gallery/7992381/low-carb-salad-recipes-for-dinner/

Recipes: Sandwich

1. Chicken Bánh Mì Recipe [Vietnamese roll or sandwich ]
Ingredients

For the Chicken Marinade:

• 2 boneless, skinless chicken breasts (or thighs)
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp hoisin sauce
• 1 tbsp honey (or brown sugar)
• 2 cloves garlic (minced)
• 1 tsp grated ginger
• 1 tbsp lime juice
• 1 tbsp vegetable oil

For the Pickled Vegetables:

• 1 cup julienned carrots
• 1 cup julienned daikon radish (or substitute with cucumber)
• 1/2 cup rice vinegar
• 1/4 cup water
• 2 tbsp sugar
• 1 tsp salt

Other Toppings:

• 1 baguette (Vietnamese-style or French baguette)
• 1/4 cup mayonnaise
• 1 tsp sriracha (optional, for spicy mayo)
• 1 small cucumber (thinly sliced)
• Fresh cilantro leaves
• Sliced jalapeños (optional)
• Pâté (optional, for an authentic taste)

Instructions

1. Marinate the Chicken

1. In a bowl, mix soy sauce, fish sauce, hoisin sauce, honey, garlic, ginger, lime juice.

and oil.

2. Add chicken, coat evenly, and marinate for at least 30 minutes (or overnight for

better flavor).

2. Make the Pickled Vegetables

1. In a bowl, combine rice vinegar, water, sugar, and salt. Stir until dissolved.

2. Add julienned carrots and daikon, let them sit for at least 30 minutes.

3. Cook the Chicken

1. Heat a pan or grill over medium-high heat.

2. Cook chicken for 4-5 minutes per side, or until fully cooked.

3. Let it rest for a few minutes, then slice thinly.

4. Assemble the Bánh Mì

1. Slice the baguette lengthwise and toast lightly.

2. Spread mayonnaise (or spicy mayo) on both sides.

3. Layer cucumber slices, chicken, pickled vegetables, jalapeños, and cilantro.

4. Add pâté if using, then close the sandwich.

5. Serve & Enjoy!

Cut in half and serve with extra pickles or a side of sriracha for spice.

Recipes : Sauce

== 1. For Chicken==

1. Tonkatsu Sauce (Japanese-style Worcestershire Sauce)  4/11/2025

Ingredients:

1. 1/4 cup ketchup
2. 2 tablespoons Worcestershire sauce
3. 1 tablespoon soy sauce
4. 1 tablespoon mirin (or substitute with a little sugar + water)
5. 1 tablespoon sugar
6. 1 teaspoon Dijon mustard (optional, but adds nice tang)
7. 1/2 teaspoon garlic powder
8. 1/2 teaspoon ground ginger

Instructions:

1. In a small bowl, mix all ingredients together until smooth.

2. Taste and adjust sweetness, tanginess, or saltiness as you prefer.

3. Let it sit for at least 10-15 minutes so the flavors meld.

4. Serve with tonkatsu (breaded pork cutlet), chicken katsu, or even as a dip for fries or nuggets!

2. Mornay sauce for chicken //Mornay: denoting or served in a cheese-flavored white sauce.

Ingredients:

1. 2 tablespoons unsalted butter
2. 2 tablespoons all-purpose flour
3. 2 cups whole milk (warm)
4. 1/2 cup grated Gruyère cheese (or you can use Emmental or a mix of Gruyère and Parmesan)
5. Salt and white pepper (to taste)
6. A pinch of nutmeg (optional)

Instructions:

1. In a medium saucepan, melt the butter over medium heat.

2. Once the butter is melted, whisk in the flour to create a roux 油面酱. Cook for 1- 2 minutes, stirring constantly, to remove the raw flour taste.

3. Gradually add the warm milk, whisking continuously to prevent lumps. Continue whisking until the mixture thickens and is smooth.

4. Reduce the heat to low, then stir in the grated cheese a little at a time until fully melted and combined.

5. Season with salt, white pepper, and a pinch of nutmeg if desired.

6. Use immediately or keep warm until ready to serve.

==2. For Fish==

1. Classic Beurre Blanc Sauce Recipe  [ Beurre: butter, Blanc: white] for fish 白酒奶油汁

Ingredients:

1. 1/4 cup white wine vinegar
2. 1/4 cup dry white wine (like Sauvignon Blanc)
3. 1 small shallot, finely minced
4. 1 stick (1/2 cup) cold unsalted butter, cut into small cubes
5. Salt, to taste
6. White pepper or black pepper (optional)
7. Optional: a splash of heavy cream to stabilize the sauce (recommended for beginners)

Instructions:

1. Reduce the wine/vinegar base

In a saucepan over medium heat, combine:

• 1/4 cup white wine vinegar
• 1/4 cup dry white wine
• Minced shallot

Simmer until the liquid is reduced to about 2 tablespoons. (Watch it - you don't want it to dry out completely!)

2. (Optional) Add a splash of cream

This helps keep the sauce from breaking, especially if it'll be held warm. Stir it in now if using.

3. Whisk in the butter

Lower the heat to low. Add butter a few cubes at a time, whisking constantly until melted and emulsified. Continue adding butter gradually until it's all incorporated and the sauce is silky.

4. Season to taste

Add a pinch of salt and a touch of white pepper if you'd like.

5. Strain (optional)  //Drain

For a super smooth finish, strain out the shallots - or leave them in for texture and flavor.

6. Serve warm

It doesn't reheat well, so use it right away or keep it in a warm spot (not too hot, or it can separate).    

 

2. Honey Mustard glaze for salmon

Honey

Butter

Dijon Mustard

Brown Sugar

Dried Thyme

Salt

== 3. For Steak  牛肉 ==

1. Peppercorn Sauce (Creamy & Rich) for steak

Ingredients:

1. 1 tbsp black peppercorns (crushed, not ground)  
2. 1 tbsp butter
3. 1 small shallot (finely chopped)
4. 1 clove garlic (minced)
5. 60 ml (1⁄4 cup) brandy or cognac (optional, but recommended)
6. 120 ml (1⁄2 cup) beef stock (or chicken stock)
7. 120 ml (1⁄2 cup) heavy cream (or double cream)
8. 1 tsp Dijon mustard (optional, adds depth)
9. Salt to taste

Instructions:

1. Crush the peppercorns using a mortar and pestle or the bottom of a pan. You want them coarse, not powdery.
2. Sauté shallots & garlic: In a pan over medium heat, melt the butter. Add shallots and garlic, cook until soft and fragrant (about 2-3 minutes).
3. Deglaze with brandy: Pour in the brandy or cognac, let it simmer for about a minute to burn off alcohol. Carefully tilt the pan (if using gas) to ignite the alcohol-or skip the flame and just let it simmer until reduced by half.
4. Add stock: Pour in the beef stock. Let it simmer for 3-5 minutes until it reduces slightly.
5. Add cream & mustard: Stir in the heavy cream and Dijon mustard (if using). Let it bubble gently until thickened (3-5 more minutes).
6. Finish: Stir in crushed peppercorns, season with a pinch of salt to taste.  

2. Steak Diane Sauce for 20 Steaks

Ingredients:

• 1/2 cup (1 stick) unsalted butter
• 6 tablespoons shallots, finely minced (or substitute with onion)
• 10 cloves garlic, finely minced
• 1.5 cups brandy or cognac
• 1/2 cup Worcestershire sauce
• 1/2 cup Dijon mustard
• 4 cups heavy cream
• 2 tablespoons fresh lemon juice
• 1/2 cup parsley, finely chopped
• Salt and freshly ground black pepper, to taste
• Optional: 2 teaspoons cracked black peppercorns (for a little bite)
• Optional: 1.5 teaspoons smoked paprika (for a deeper flavor)

Instructions: 

1. Prepare the pan:

After cooking your steaks (preferably in batches), reserve about 4-6 tablespoons of pan drippings across all your batches. Use a large pan or divide the sauce into two pans if needed.

2. Sauté aromatics:

Melt the butter over medium heat. Add shallots and garlic and cook for 2-3 minutes until soft but not browned.

3. Deglaze with brandy:

Carefully add brandy (remove pan from heat first if using gas). Return to heat and let it simmer for 3-5 minutes until reduced by about half.

4. Add Worcestershire and mustard:

Stir in the Worcestershire sauce and Dijon mustard, mixing well.

5. Pour in cream:

Add the heavy cream, bring to a simmer, and let it reduce slightly for about 5-7

minutes until the sauce thickens.

6. Finish the sauce:

Stir in lemon juice, chopped parsley, salt, and pepper to taste. Add paprika or

cracked pepper if using. Simmer 1-2 more minutes.

7. Serve immediately:

Spoon the sauce over freshly cooked steaks and garnish with a bit more parsley if

desired.

== 4. For Pasta==

1. Vegetarian Marinara Sauce

Ingredients:

• 4 tbsp olive oil
• 2 small onions, finely chopped
• 6 cloves garlic, minced
• 2 cans (28 oz each) crushed tomatoes (or 8 cups fresh tomatoes, blended)
• 2 tbsp tomato paste
• 2 tsp dried oregano
• 2 tsp dried basil (or 4 tbsp fresh basil, chopped)
• 1⁄2 tsp red pepper flakes (optional)
• 2 tsp sugar (optional, to balance acidity)
• Salt and black pepper to taste
• 1 cup water or vegetable broth (optional, for desired consistency)

Instructions:

1. Sauté the aromatics: Heat olive oil in a pan over medium heat. Add chopped onions and cook until softened (about 3-4 minutes). Add garlic and sauté for another 30 seconds until fragrant.

2. Add tomatoes: Stir in crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, and sugar (if using). Mix well.

3. Simmer: Reduce heat to low and let it simmer uncovered for 20-30 minutes, stirri occasionally. Add water or vegetable broth if the sauce is too thick.

4. Season: Taste and adjust salt, pepper, or more herbs as needed. 

2. Meat Sauce for Pasta

Ingredients:

• 1 lb ground beef (80-85% lean)
• 1 tbsp olive oil
• 1 yellow onion, chopped
• 4 cloves garlic, minced
• 4 (1 cup) button mushrooms, diced
• 1/2 red bell pepper, diced
• 1 can (23oz) tomato sauce
• 3 tbsp tomato paste
• 1 cup beef broth, chicken broth, or water
• 1/2 tsp salt, or to taste
• 1/4 tsp black pepper
• 1 tsp oregano or Italian seasoning
• 1 tsp sugar

Instructions

• Brown Ground Beef and drain fat
• Add all aromatics and seasonings
• Add tomato products and broth
• Simmer for 1-2 hours
• Add additional seasonings as needed prior to serving 

== 5. For Mayo==

1. Pesto 意大利松子青酱（用罗勒叶、松子、干酪和油调制而成）

Ingredients:

1. 2 cups fresh basil leaves (packed) 1/2 cup grated Parmesan cheese 1/2 cup olive oil
2. 1/3 cup pine nuts
3. 2 garlic cloves (minced)
4. Salt and pepper to taste

Directions:

1. In a food processor, combine basil leaves, pine nuts, and garlic. Pulse until everything is finely chopped.
2. Slowly add olive oil while processing, until the mixture is smooth.
3. Stir in the Parmesan cheese, and season with salt and pepper to taste.

Pesto Mayo

1. 1 cup of Pesto
2. 5 cups of Mayo

Combine and place in containers 

 

2. Sundried Tomato Mayo

Ingredients:

1. 1 cup of Sun Dried tomatoes
2. 1/4 cup of water [ my note: not enough water]
3. Place into a blender until smooth
4.  Add to mayonnaise

3. TERIYAKI MAYO RECIPE: 

Ingredients:

• 1 1⁄2 cups mayonnaise  蛋黄酱
• 6 tbsp teriyaki sauce
• 3 tsp soy sauce (optional)
• 1 1⁄2 tsp sesame oil (optional)
• 1 1⁄2 tsp garlic powder
• 1 1⁄2 tsp sugar or honey (optional)
• 1 1⁄2 tsp rice vinegar or lemon juice (optional)
• 1 1⁄2 tsp sriracha or chili flakes (optional)

Instructions:

1. In a large bowl, whisk together the mayonnaise and teriyaki sauce.

2. Add soy sauce, sesame oil, garlic powder, and sugar/honey if using. Mix well.

3. Taste and adjust flavors as needed.

== 6. Others==

1. Enchilada Sauce  ( 墨西哥)辣肉馅玉米卷

• 1 tablespoon olive oil                 $4.25Gal
• 2oz cloves garlic, minced           $0.03 oz
• 1 (6 ounce) can tomato sauce      $0.98 Gal
• 1/4 cup salsa                                $1.54 Qt                
• 2 1⁄2 teaspoons chili powder         $ 0.78 oz
• 1 teaspoon minced onion             $0.35 oz
• 1 teaspoon dried parsley              $2.50 lbs 
• 1⁄2 teaspoon dried basil                 $1.50 lbs
• 1⁄2 teaspoon dried oregano            $1.25 lbs
• 1⁄4  teaspoon ground cumin           $0.35 oz
• 1⁄2 teaspoon ground black pepper  $1.50Qt
• 1⁄8 teaspoon salt                             $0.35 lbs
• 1 1⁄2 cups water                              free

2. Honey Mustard Salad Dressing

Ingredients:

• 3 tablespoons Dijon mustard
• 2 tablespoons honey (adjust to taste)
• 2 tablespoons apple cider vinegar (or lemon juice)
• 1/4 cup olive oil (extra virgin preferred)
• 1/2 teaspoon garlic powder (or 1 small clove garlic, minced)
• Salt and black pepper to taste

Optional Add-ins:

• 1 tablespoon Greek yogurt or mayo (for a creamier version)
• A pinch of paprika or cayenne for some kick

Instructions:

1. In a small bowl or jar, whisk together the Dijon mustard, honey, and vinegar until smooth.

2. Slowly drizzle in the olive oil while whisking continuously to emulsify.

3. Add garlic powder, salt, and pepper. Adjust seasoning to taste.

4. If using, stir in yogurt or mayo for a creamier texture.

5. Store in the fridge in a sealed jar-lasts up to a week!

3. Homemade Sweet Chili Sauce Recipe

Ingredients:

1. 1/2 cup rice vinegar (or white vinegar)
2. 1/2 cup granulated sugar
3. 1/4 cup water
4. 1 tablespoon fish sauce (optional, for authentic umami flavor)
5. 1 tablespoon soy sauce
6. 1 tablespoon sambal oelek, Sriracha, or crushed red pepper flakes (adjust for heat level)
7. 2-3 cloves garlic, minced
8. 1 teaspoon grated ginger (optional, for extra zing)
9. 1 tablespoon cornstarch
10. 2 tablespoons water (for the cornstarch slurry)

Instructions:

1. In a small saucepan, combine the vinegar, sugar, 1⁄4 cup water, soy sauce, fish sauce (if using), garlic, ginger, and chili paste or flakes.

2. Bring to a gentle boil over medium heat, stirring frequently until the sugar dissolves.

3. Lower heat and let it simmer for 3-5 minutes to let the flavors meld.

4. In a separate bowl, mix the cornstarch and 2 tbsp water to make a slurry.

5. Slowly pour the slurry into the sauce, stirring constantly until it thickens (about 1-2 minutes).

6. Remove from heat and let it cool completely. It will continue to thicken as it cools.

7. Pour into a clean jar or bottle and store in the fridge for up to 3 weeks. 

Sweet Chili Sauce (Thai-style)

Ingredients:

1. 1⁄2 cup rice vinegar (or white vinegar)
2. 1⁄2 cup sugar
3. 1⁄4 cup water
4. 1 tbsp soy sauce (optional, for depth)
5. 1 tbsp fish sauce (optional, for authenticity & umami)
6. 2-3 garlic cloves, minced
7. 1-2 tsp red chili flakes (adjust to heat preference)
8. 1 tbsp cornstarch + 2 tbsp water (for thickening)

Instructions:

1. Combine base ingredients:

In a small saucepan, mix vinegar, sugar, water, soy sauce (if using), fish sauce (if using), garlic, and chili flakes.

2. Simmer:

Bring to a boil, then reduce to a simmer for about 5 minutes-let the flavors come together and sugar fully dissolve.

3. Thicken:

Stir together cornstarch and water to make a slurry. Slowly add to the sauce while stirring. Simmer for another 2-3 minutes until it thickens up and gets glossy.

4. Cool & store:

Let it cool completely, then pour into a jar. Keeps in the fridge for 2-3 weeks.  

4. Hummus 鹰嘴豆泥

Ingredients:

1. 1 can (15 oz) chickpeas, drained and rinsed
2. 1/4 cup tahini  （中东）芝麻酱
3. 2 tbsp olive oil (plus extra for serving)
4. 1 clove garlic, minced
5. Juice of 1 lemon
6. 1/2 tsp ground cumin
7. 1/2 tsp salt (adjust to taste)
8. 2-4 tbsp cold water (for desired consistency)
9. 1/2 tsp paprika (optional, for garnish)

Instructions:

1. Blend the base - In a food processor, combine chickpeas, tahini, garlic, lemon juice, cumin, and salt.

2. Add olive oil - Drizzle in olive oil while blending.

3. Adjust consistency - Add cold water, one tablespoon at a time, until smooth and creamy.

4. Taste & adjust - Add more salt, lemon, or cumin as needed.

5. Serve - Transfer to a bowl, drizzle with olive oil, and sprinkle paprika on top.

Serving Suggestions:

Serve with pita bread, veggies, or as a spread in sandwiches.

For extra flavor, add roasted red peppers, sun-dried tomatoes, or a dash of smoked paprika. 

Hummus Recipe   

Ingredients:

• 1 #10 can (109 oz) chickpeas, drained and rinsed
• 2.5 cups tahini
• 1 cup olive oil (plus extra for serving)
• 6 cloves garlic, minced
• Juice of 6 lemons
• 2.5 tsp ground cumin
• 2.5 tsp salt (adjust to taste)
• 1 to 1.5 cups cold water (for desired consistency) 
• 1.5 tsp paprika (optional, for garnish 装饰)

Instructions:

1. Blend in batches - If your food processor isn't large enough, work in smaller portions. Blend the chickpeas, tahini, garlic, lemon juice, cumin, and salt.

2. Add olive oil - Slowly drizzle in the olive oil while blending.

3. Adjust consistency - Add cold water gradually until smooth and creamy.

4. Taste & adjust - Adjust seasoning as needed.

5. Serve - Transfer to a large serving dish, drizzle with olive oil, and sprinkle paprika for garnish.