Thursday, September 10, 2020



3 pounds Dungeness crab or any crab

1 large onion, grated

1 whole garlic, minced

2 fingers ginger, grated

1 Thai Chili, grated

1 Jalapeno pepper, grated

1/2 cup Tomato catsup

3 tablespoons soy sauce

3 tablespoons oyster sauce

2 tablespoons sesame oil

2 teaspoons salt

3 tablespoons sugar

1/2 teaspoon ground pepper

2 tablespoons Chinese rice wine

3 stalks green onion

3 cilantro tops


1. In a large pot, boil the crabs for 15 minutes or until cooked. Let cool. When cooled, take each crab and remove the shell covering. Remove the mouth and the intestine. Cut the tips of legs and crack the claw. Cut the crab into 4 segments with each segment having the legs attached. Remove eggs of eatable part of the shell. Set everything aside and make the sauce.

2. In a big wok, add peanut or olive oil and heat to medium-high. Saute in the onion, garlic, and ginger until cooked and aroma comes out. Add the tomato catsup, soy sauce, oyster sauce, sesame oil, wine,salt, ground pepper, and sugar. Cook on medium to medium-low heat until it becomes thick and creamy. Taste and adjust. Add water if necessary to adjust thickness of sauce. 




3 to 4 pounds lengua (ox tongue)

2 teaspoons black peppercorns

1 large onion, divided

6 bay leaves, divided

3 tablespoons brown sugar

2 tablespoons soy sauce

2 teaspoons salt

2 tablespoons tomato catsup

1 tablespoon Perrin sauce


olive oil

3 tablespoons all-purpose flour, heaping

4 cups white button mushrooms

1 package green peas


1. Wash and clean ox tongue very well. Blanch in boiling water for 10 minutes to remove grime and smell. Discard water.

2. In a large pot, put ox tongue, 8 to 10 cups water to cover tongue 1" above. Add the peppercorns, 1/2 of the onion cut in half, bay leaves, and salt. Bring to a rapid boil then lower heat to medium or medium-low and simmer for one hour. Let cool. When cooled, remove white covering/thick skin on tongue by just peeling off with your hands or you can use a small knife. Discard water.

3. Put back the cleaned oxtail back into the pot. Chop finely the other half of the onion and rub around the oxtail. Season with salt, soy sauce, vinegar, catsup, Perrin sauce, and grated black peppercorns. Add 8 cups of filtered water and bring to a boil then lower heat to medium to medium-low and simmer for one hour or until tender. Check every 15 minutes or more to make sure tongue is not sticking to the bottom of the pot and burning. After one hour, check if tender and if not, simmer for another 30 minutes. Remove tongue from pot and let cool on a plate.

3. Meanwhile, cook the mushrooms in a big pan. Add some butter and olive oil. Add the mushrooms and cook until semi-wilted but not mushy. Season with salt and pepper. Taste. Mushroom will sweat and transfer to a big bowl or for 5 minutes or more.

4. Boil some water in a sauce pan. Add the peas and cook for 2 to 3 minutes until it becomes bright green. Strain. Keep in a bowl for later.

5. Make your sauce. Heat a pan to medium or medium-low, add the butter and oil. Then add the chopped onions. Cook until medium dark brown or until aroma comes out. Add the flour and keep stirring until flour gets toasted with the onion and color turns brown. Add the liquid where you cooked the tongue. Whisk quickly to incorporate the flour and the liquid until it becomes thicker and creamy. Simmer for 1 to 2 minutes. Taste and adjust.

6. Slice your ox tongue about 1/4 of an inch or as you like. Arrange on the middle of a platter. Garnish with the mushrooms on one side and green peas on the other side. Pour the sauce on top of the lengua.

*Serve with newly steamed Jazmine rice or with bread.

*Serves 6 or more.



3 pounds pata (pork leg)

5 tablespoons soy sauce

1 teaspoon salt

2 tablespoons oyster sauce

2 tablespoons sesame oil

5 tablespoons brown sugar

10 pieces dried lotus or chestnut seeds

7 dried Shitake mushrooms

7 pieces star anise

2 stalks BokChoy, quartered


1. Wash and clean pork leg. Blanch in boiling water for 3 minutes to remove smell and grime. Discard water.

2. In a medium pot, put the pork leg, soy sauce, oyster sauce, sesame oil, mushrooms, lotus or chestnut seeds, brown sugar, star anise, and 7 cups of water. Bring to a boil for 10 minutes then lower heat to medium to medium-low and simmer for one hour. Every 5 to 10 minutes, scheme the impurities that float on top and stir and turn the pork leg making sure it doesn't get stick to the bottom of the pot and gets burned. Cook for another 30 minutes or until tender. Pata should be falling off its bones and sauce becomes thick and creamy.

3. In a small pot, bring 2 cups of water to a boil and blanch BokChoy for 2 to 3 minutes until crisp tender.

* Arrange on the center of a platter with BokChoy and mushrooms on the side as garnish. Serve with newly steamed white Jazmine rice.

* Serves 4 or more

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