Baked Oyster

Ingredients:

• 8 pieces bacon
• 1 garlic, minced
• 2 onions minced
• Rock Salt
• 1 Cup Spinach
• Worcestershire Sauce
• 6 pieces fresh oysters
• 1 Cup grated cheddar cheese

Procedure:

1. Fry bacon till crispy and slice to small pieces.
2. Saute garlic, onions, bacon, spinach.
3. Add Worcestershire sauce.
4. Pour Spinach mixture on top of all oysters on baking tray and top with grated cheese.
5. Bake in preheated oven at 350F for 5 minutes and serve in plate with rock salt.

Pad Thai

INGREDIENTS:

• 1 (8 ounce) package rice noodles
• 1 1/2 teaspoons vegetable oil
• 1 onion, diced
• 1 teaspoon minced garlic
• 12 medium fresh shrimp, peeled and deveined
• 1 tablespoon ketchup
• 1 tablespoon fish sauce
• 1 tablespoon white sugar
• 1 tablespoon lemon juice
• 1 tablespoon white wine vinegar
• 2 eggs, lightly beaten
• 1/4 pound bean sprouts
• 1/2 cup dry-roasted peanuts, chopped
• 1/4 pound bean sprouts
• 1 lemon, sliced
• 1/2 cup chopped peanuts
• 1/4 cup coarsely chopped cilantro

Procedure:

1. In a medium bowl, soak the noodles in cold water; drain. Cover; drain. Place in hot water. Drain.
2. Heat oil in a wok or large heavy skillet over medium heat.
3. Saute onion and garlic. Add shrimp, and cook. Stir in ketchup, fish sauce, sugar, lemon juice and vinegar.
4. Pour in the beaten egg, and cook without stirring until egg is partially set. Add drained noodles, 1/4 pound bean sprouts, and 1/2 cup peanuts.
5. Mix while cooking until noodles are tender.

Tofu Steak

Ingredients:

• 3 cloves garlic chopped
• 4 tbsp Light/fat free butter
• 1 block tofu, sliced (4 squares)
• 1 tbsp oil
• 4 pcs shiitake mushroom
• 4 tbsp soy sauce
• 2 tbsp (sake) rice wine
• 1 cup onion leeks, julienned

Procedure:

1. Saute garlic in butter. Add a little oil.
2. Add shitake mushrooms. Cook for a while and set aside.
3. In the same sauce pan, heat rice wine, soy sauce and tofu.
4. Add onion leeks and mushrooms and cook for 3 minutes.
5. Serve hot

Simple Shrimp Salad

INGREDIENTS

• 3/4 cup olive oil
• 1/4 cup apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon ground cumin
• 1 clove garlic, crushed
• salt and pepper to taste
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 1/2 pounds cooked shrimp, peeled and deveined
• 2 medium tomatoes, chopped
• 1 cup chopped fresh parsley
• 1 cup crumbled feta cheese

PROCEDURE

1. In a small bowl, whisk together the olive oil, cider vinegar, Dijon mustard, garlic, salt and pepper. Set aside.
2. In a large salad bowl, toss together the shrimp, red and yellow bell peppers, tomatoes, parsley, and feta cheese. Whisk vinaigrette to blend, Toss to coat, and add more dressing to coat thoroughly without drenching. Refrigerate at least 2 hours before serving.

Chili Pasta

Ingredients:

• 10 pcs Garlic cloves (finely chopped)
• 1 tablespoon butter
• 1 tablespoon Olive oil
• 2 tablespoons Capers
• 2 tablespoons Chopped parsley
• 1 teaspoon Chili flakes
• 12 pcs Anchovy fillets (chopped) dried
• 2 tablespoons Black olives (sliced)
• 6 pcs Fire grilled and peeled tomatoes
• medium sized cup Brandy
• 250g Uncooked spaghetti noodles
• 2 tablespoons Parmesan cheese (and baguette 8 slices)
• Salt to taste

Procedure:

1. Cook noodles in boiling salted water.
2. Saute the garlic in olive oil and butter.
3. Add in the anchovies, capers, olives,and chili flakes.
4. Pour in the brandy and flamb.
5. Mix in the tomatoes and stir and season with Salt
6. Toss in the cooked noodles.
7. Garnish with parmesan cheese and chopped parsley before serving.
8. Serve with garlic crostini.