RED CRAB

Egg Roll

Hot Sour Soup

Wonton Soup

Chicken Lo Mein

Shrimp Fried Rice

Plain Lo Mein

Fried Rice

Egg Drop Soup

Beef w.Broccoli

Taco de pollo

Taco de pescado

Taco de bistec

Taco de camarones

Papaya Smoothie

Mango Smoothie

Fruit Smoothie

Tempura Shrimp

Ribs BBQ Spare

Sesame Skewer Chicken

Egg Roll (1)

Gyoza Fried (3)

Gyoza Steam (3)

Edamame

If using live crab: humanely dispatch and steam or boil for 8–12 minutes until shells turn red; cool slightly and crack legs for service. If using pre-cooked crab: rinse and pat dry, crack major joints so sauce penetrates. Halve larger bodies if desired.

Prepare Crab

Pat shrimp dry and season lightly with 1/2 tsp sea salt and 1/4 tsp black pepper. Rinse mussels under cold water, discard any that do not close when tapped, and remove beards.

Prepare Other Seafood

In a wide, deep skillet or Dutch oven over medium heat, melt 2 tbs butter with 2 tbs olive oil. Add shallot and cook 2–3 minutes until translucent. Add minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Sweat Aromatics

Add tomato paste and stir 1 minute to cook out raw flavor. Pour in white wine and scrape bottom to deglaze. Add lemon juice, smoked paprika, crushed red pepper, Old Bay, remaining sea salt and black pepper, and bay leaf. Simmer 3–4 minutes until slightly reduced.

Deglaze & Build Sauce

Reduce heat to low and whisk in remaining 4 tbs butter in two additions until emulsified, creating a glossy sauce. Taste and adjust seasoning; add hot sauce if using for extra heat. Stir in chopped parsley and thyme leaves (reserve a little parsley for garnish).

Finish Sauce

Add mussels to the simmering sauce and cover for 3–4 minutes until they open. Add shrimp and pre-cooked or cracked crab pieces, tucking them into the sauce. Cover and cook 2–4 minutes more — shrimp should be opaque and firm, crab warmed through. Discard any mussels that remain closed.

Add Seafood to Sauce

When seafood is cooked, remove pan from heat and sprinkle remaining parsley over the dish. Discard bay leaf. Spoon an extra tablespoon of melted butter over crab pieces for shine and extra richness.

Transfer crab and other seafood to a large shallow serving bowl or leave in the pan. Pour remaining sauce over the seafood. Serve immediately with crusty bread to mop up sauce and lemon wedges on the side for squeezing.

Suggested accompaniments: a simple green salad or steamed baby potatoes tossed in butter and parsley.

live or fresh Dungeness or red rock crab (cleaned, pre-cooked if preferred)

large shrimp (peeled, deveined)

mussels (debearded, rinsed)

unsalted butter

olive oil

garlic (minced)

shallot (finely chopped)

fresh lemon juice

white wine (dry)

tomato paste

smoked paprika

crushed red pepper flakes

old bay seasoning

sea salt

freshly ground black pepper

hot sauce (optional)

fresh parsley (chopped)

fresh thyme (optional, leaves)

bay leaf

crusty bread or toasted baguette slices

lemon wedges

Shred the cabbage very finely (use a knife or food processor) and sprinkle a pinch of salt over it. Let sit 5 minutes, then squeeze out excess moisture using a clean kitchen towel or cheesecloth. This step prevents soggy egg rolls.

Prepare vegetables

Heat a large skillet or wok over medium-high heat. Add 1 teaspoon neutral oil. Add the ground pork (or chosen ground meat) and break it up with a spatula. Cook until no longer pink, about 4–6 minutes. Drain excess fat if necessary, leaving a little for flavor.

Cook protein

Push the cooked meat to one side of the pan (or remove briefly). Add another teaspoon of oil if pan is dry, then add minced garlic and ginger and cook 20–30 seconds until fragrant. Add the squeezed cabbage, grated carrot, and sliced green onions. Stir-fry 2–3 minutes until vegetables are softened but still have some texture.

Aromatics & vegetables

Return meat (if removed) and mix thoroughly with vegetables. Stir in soy sauce, oyster sauce (if using), sesame oil, cornstarch, salt, and pepper. Cook 1 minute, stirring so the cornstarch coats and lightly thickens the mixture. Taste and adjust seasoning. Remove filling from heat and let cool to near room temperature (10–15 minutes).

Season and thicken

Whisk together the tablespoon of flour and tablespoon of water in a small bowl to make a paste. This will be used to seal the wrappers.

Make sealing slurry

Place one egg roll wrapper on a clean work surface with one corner pointing toward you (diamond shape). Keep remaining wrappers covered with a slightly damp towel to prevent drying.

Lay out wrapper

Spoon about 2–3 tablespoons (roughly 2 tablespoons for small wrappers, up to 3 for larger) of the cooled filling onto the lower third of the wrapper, leaving 1/2 inch border at edges. Fold the bottom corner up over the filling, tuck snugly, then fold both side corners in toward the center. Brush the top corner edge with the flour slurry, then roll the wrapper away from you to form a tight cylinder, sealing the top corner. Repeat until all filling or wrappers are used. Place assembled egg rolls seam-side down on a tray.

Fill and roll

Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 inch. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of wrapper sizzles immediately but does not burn.

Heat oil

Carefully add 3–4 egg rolls to the hot oil seam-side down, spacing so they don’t touch. Fry, turning occasionally, until evenly golden brown and crisp, about 3–4 minutes per side (total 6–8 minutes). Use tongs to rotate gently. Transfer to a wire rack or paper towel-lined plate to drain. Repeat with remaining egg rolls. Keep cooked rolls warm in a low oven (200°F / 95°C) if desired.

Fry egg rolls

Preheat oven to 425°F (220°C). Brush each assembled egg roll lightly with oil and place seam-side down on a parchment-lined baking sheet. Bake 12–15 minutes, turning once, until golden and crisp.

Alternative: Oven

Preheat air fryer to 400°F (200°C). Lightly spray egg rolls with oil and cook in batches 8–10 minutes, turning halfway, until golden and crisp.

Alternative: Air Fryer

Whisk together rice vinegar, soy sauce, sugar or honey, chili flakes or sriracha, and sesame oil in a small bowl until sugar dissolves. Adjust sweetness or heat to taste. Serve alongside hot egg rolls.

ground pork (or ground chicken/turkey)

green cabbage, finely shredded

carrot, julienned or grated

green onions, thinly sliced (white and green parts)

garlic, minced

fresh ginger, minced

soy sauce

oyster sauce (optional)

sesame oil

cornstarch

salt

black pepper

egg roll wrappers (store-bought, 6-8 inch)

all-purpose flour (for slurry)

water (for slurry)

neutral oil (vegetable, canola, or peanut)

rice vinegar

sugar or honey

chili flakes or sriracha

In a large pot, combine the 6 cups broth and 1 cup water and bring to a gentle simmer over medium heat.

Prepare base

Stir in 3 tbs light soy sauce, 1 tsp dark soy sauce, 4 tbs black vinegar, 1 tsp white pepper, 1 tsp salt, and 1 tsp sugar. Taste and adjust: soup should be noticeably tangy and slightly salty. Add 1 tsp sesame oil and up to 1 tsp chili paste if you want heat. Keep simmering gently while you prepare other ingredients.

Prepare ingredients: thinly slice the chicken breast across the grain into bite-sized strips (or julienne the firm tofu). Thinly slice shiitake mushrooms, slice rehydrated wood ear mushrooms, drain and julienne bamboo shoots, peel and julienne the carrot, and separate the white and green parts of the green onions; thinly slice the whites and reserve the greens for garnish.

Poach chicken (or tofu): when the broth is simmering, add the chicken slices and the white parts of the green onions. Maintain a gentle simmer and cook until chicken is just cooked through, about 3–5 minutes depending on thickness. If using tofu, simmer 1–2 minutes to heat through. Use a slotted spoon to keep pieces separate in the pot.

Add vegetables: add the sliced shiitake mushrooms, wood ear mushrooms, bamboo shoots, and julienned carrot to the pot. Simmer together for 2–3 minutes until the mushrooms are tender but still have bite.

Make cornstarch slurry: in a small bowl, whisk 3 tbs cornstarch with 6 tbs cold water until smooth and no lumps remain.

Temper and thicken: stir the broth, then slowly drizzle the cornstarch slurry into the pot in a thin stream while gently stirring the soup. Continue stirring and simmer for 1–2 minutes until the soup slightly thickens to a silky consistency. Avoid a gloopy texture — stop adding slurry if the soup reaches desired thickness.

Create egg ribbons: beat 2 eggs lightly in a small bowl. Reduce heat so soup is at a gentle simmer (not a boil). With one hand stirring the pot in a circular motion, slowly pour the beaten eggs into the simmering soup in a thin stream; the eggs will form ribbons. Stir only briefly to distribute them.

Adjust seasoning and acidity: taste and add additional white vinegar up to 1 tbs if you prefer more tang. Add more soy or salt if needed, and increase white pepper for more heat. Turn off heat and stir in 1 tsp sesame oil.

Serve: ladle hot and garnish with the reserved sliced green onion tops. Serve immediately so the egg ribbons retain their texture.

chicken or vegetable broth

water

light soy sauce

dark soy sauce

Chinese black vinegar (or rice vinegar)

white pepper

granulated sugar

chili paste or chili garlic sauce (optional, for heat)

boneless chicken breast, thinly sliced (or firm tofu, julienned)

shiitake mushrooms, stems removed, thinly sliced

wood ear mushrooms or black fungus, rehydrated and sliced

bamboo shoots, julienned (canned, drained)

carrot, julienned

green onions, thinly sliced (separate whites and greens)

cold water (for slurry)

large eggs

white vinegar (additional, if desired)

In a medium bowl combine the ground pork (or chicken), chopped shrimp, finely chopped green onions, minced garlic, grated ginger, soy sauce, sesame oil, Shaoxing wine, cornstarch, white pepper, and salt. Mix thoroughly with a spoon or chopsticks until mixture is well combined and slightly sticky (about 1–2 minutes). Cover and chill for 10 minutes to let flavors meld, which also firms the filling for easier wrapping.

Prepare filling

Lay a wonton wrapper on a clean work surface with one corner pointing at you (diamond shape). Moisten the edges lightly with water. Place about 1 teaspoon (roughly 7–8 grams) of filling in the center of the wrapper. Fold the wrapper over to form a triangle, press out air and seal edges firmly. For traditional shape, bring the two outer corners of the triangle together, overlap slightly and press to seal; or leave as triangles. Place finished wontons on a parchment-lined tray and cover lightly with a damp towel to prevent drying. Repeat until all wrappers are filled (should make about 35–40 wontons depending on filling amount).

Assemble wontons

In a large pot (at least 5–6 quart), heat 1 teaspoon oil over medium heat. Add the sliced ginger and smashed garlic and sauté briefly until fragrant (20–30 seconds) but not browned. Pour in the chicken stock and 2 cups water, then add 2 tablespoons soy sauce and 1 tablespoon rice wine. Bring to a gentle boil, then reduce to a simmer. Taste and season with 3/4 teaspoon salt and 1/4 teaspoon white pepper; adjust to preference. Simmer uncovered for 10 minutes to let aromatics infuse.

Prepare broth base

Add the bok choy (or napa cabbage), julienned carrot and sliced shiitake mushrooms to the simmering broth. Cook for 2–3 minutes until vegetables are just tender but still brightly colored. Keep broth at a gentle simmer — do not rapid boil to avoid tearing wonton wrappers later.

Cook vegetables

Increase heat to bring the broth to a gentle boil. Carefully add wontons in batches so they have room to move (about 10–12 at a time depending on pot size). Stir gently once to separate. Cook wontons for 3–4 minutes or until wrappers are translucent and filling is cooked through (internal temperature for pork should reach 160°F / 71°C). Remove cooked wontons with a slotted spoon and transfer to serving bowls. Repeat with remaining wontons.

Cook wontons in broth

Once all wontons are cooked and divided between bowls, ladle hot broth and vegetables over the wontons. Drizzle about 1 teaspoon sesame oil over the top and sprinkle with thinly sliced green onions, chopped cilantro and a light pinch (1/8 tsp) of white pepper. Offer chili oil at the table for those who want heat. Serve immediately while hot.

Finish soup and serve

ground pork (or ground chicken)

shrimp, peeled, deveined and finely chopped

green onions, finely chopped

fresh ginger, grated

Shaoxing wine (or dry sherry)

wonton wrappers (square, about 3½–4 in)

chicken stock (low sodium preferred)

ginger, 3–4 thin slices

garlic, smashed

rice wine (or Shaoxing)

baby bok choy or napa cabbage, halved or sliced

carrot, julienned (optional)

shiitake mushrooms, sliced (optional)

cooking oil

green onions, thinly sliced

fresh cilantro, chopped

chili oil (optional)

Bring 2 liters of water to a rolling boil in a large pot. Add the lo mein noodles and cook according to package directions until just tender (al dente). Stir occasionally to prevent sticking. Reserve 3 tablespoons of the cooking water, then drain noodles and rinse briefly under warm water to stop cooking. Toss with 1 teaspoon neutral oil to keep separate and set aside.

Boil noodles

While noodles cook, prepare chicken and vegetables: pat chicken dry and slice thinly across the grain into 1/4-inch strips. Julienne carrots, trim peas, slice onion, mince garlic and ginger, and slice green onions on a bias. Measure sauce ingredients and combine cornstarch slurry later.

Marinate chicken: in a bowl combine chicken strips with 1 tsp light soy sauce, 1/2 tsp sesame oil, 1 tsp cornstarch and 1/4 tsp salt. Toss to coat and let sit 10–15 minutes while other prep continues.

Cook chicken: heat a large wok or heavy skillet over high heat until very hot. Add 1 tablespoon neutral oil and swirl. Add chicken in a single layer (work in two batches if necessary) and stir-fry until just cooked through and beginning to brown, about 2–3 minutes. Remove chicken to a plate and keep warm.

Stir-fry vegetables: in the same wok, add remaining 1 tablespoon oil and heat until shimmering. Add sliced yellow onion and stir-fry 30–45 seconds until translucent. Add carrots and snow peas and stir-fry 1–2 minutes until vegetables are bright and slightly tender-crisp. Add minced garlic and ginger and stir constantly for 20–30 seconds until fragrant but not burned. Add most of the sliced green onions (reserve a few for garnish).

Make sauce: in a small bowl combine 3 tbsp light soy sauce, 1 tsp dark soy sauce, 1.5 tbsp oyster sauce, 1 tbsp Shaoxing wine, 2 tbsp chicken broth or water, 1 tsp sugar, 1 tsp sesame oil and a pinch of white pepper. In a separate small bowl mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry.

Combine: return cooked chicken to the wok with vegetables and stir to combine. Add the drained noodles to the wok along with the prepared sauce. Toss vigorously with tongs or two spatulas to evenly coat noodles and distribute chicken and vegetables. If mixture seems dry, add up to the reserved 3 tablespoons noodle cooking water a tablespoon at a time. Pour in the cornstarch slurry and continue tossing for 30–60 seconds until sauce glosses and lightly thickens and adheres to noodles.

Adjust & finish: taste and adjust seasoning with a pinch more soy or white pepper if needed. Drizzle the 1 tsp sesame oil and toss once to finish. Transfer lo mein to a serving platter or divide onto plates. Garnish with reserved green onions and toasted sesame seeds and a grind of black pepper if desired.

lo mein noodles (fresh or dried egg noodles)

water for boiling

neutral oil (vegetable or canola)

boneless skinless chicken thighs or breasts

light soy sauce (for marinade)

sesame oil (for marinade)

green onions (scallions), sliced on bias

yellow onion, thinly sliced

snow peas or snap peas, trimmed

ginger, peeled and minced

dark soy sauce (for color, optional)

oyster sauce

Shaoxing wine or dry sherry

chicken broth or water

white pepper (or black), to taste

cornstarch (for sauce slurry)

toasted sesame seeds

additional sliced green onions

Ensure rice is cold and separated. If you don't have leftover rice, cook 1.5 cups dry long-grain rice with 3 cups water, cool completely and refrigerate for a few hours or ideally overnight; break up any clumps with a fork before using.

Rice

Pat shrimp dry with paper towels and season lightly with 1/4 teaspoon salt and a pinch of white pepper. Slice larger shrimp in half lengthwise for even cooking if desired.

Shrimp

Peel and finely dice the onion, mince garlic and ginger, thaw peas and carrots and drain, and slice scallions separating whites from greens. Beat eggs with a pinch of salt in a small bowl.

Vegetables & Eggs

Heat a large wok or heavy skillet over medium-high heat until hot. Add 1 tablespoon vegetable oil and swirl to coat.

Add the seasoned shrimp in a single layer and cook without moving for 60 seconds, then toss and cook another 1–2 minutes until just opaque and cooked through. Transfer shrimp to a bowl and set aside.

Wipe the wok briefly with a paper towel (be careful), return to heat, add 1 tablespoon oil, pour in beaten eggs, let sit 20–30 seconds, then gently scramble until just set but still soft. Transfer eggs to the same bowl with shrimp and break into bite-sized pieces.

Add remaining 1 tablespoon vegetable oil to the wok and heat until shimmering. Add diced onion and the white parts of the scallions and stir-fry 1–2 minutes until softened and translucent.

Add minced garlic and ginger and stir constantly for 20–30 seconds until fragrant but not browned.

Add thawed peas and carrots and stir-fry 1–2 minutes until heated through and vegetables are tender-crisp.

Increase heat to high. Add the chilled rice, breaking up any remaining clumps with the back of a spatula. Spread rice across the wok and let it sit undisturbed 30–45 seconds to develop slight toasty spots, then toss to combine with vegetables.

Drizzle soy sauce, oyster sauce (if using), and sesame oil evenly over the rice. Sprinkle remaining 1/4 teaspoon white pepper and remaining 1/4 teaspoon salt. Toss thoroughly to distribute sauces and color the rice evenly. Taste and adjust seasoning with additional soy sauce or salt as needed.

Return cooked shrimp and scrambled eggs to the wok. Gently fold them into the rice, stirring just until evenly combined and heated through (about 1 minute).

Red Crab