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Braised Lamb Shank

4 pcs Lamb Shank
Salt and Pepper
1 c Flour
3 c Water
3 c shoyu
1 c Brown Sugar
2 oz Star Anise
1 whole Garlic, halved
1 Bay Leaf
2 t Chili Pepper Flakes
2 oz Cilantro
1/4 c Green Onion
1 c Pineapple chunks

Season lamb shanks with salt and pepper, then roll and coat with flour. Place them in a wok or deep-dish pan and cook evenly till browned. Once browned, add water, shoyu and brown sugar. Stir. Add star anise, and garlic. Let braise for a few minutes. Throw in bay leaf, chili flakes, cilantro and green onion. Stir. Add pineapple. Transfer to a deep dish braising pan and place in oven at 350 degrees for about 1 to 1 1/2 hours. Meat should be tender and ready to fall off bone. Serve. 


Local Style Beef Salad

2 ea 8 oz New York Steak
Salt and Pepper
1 bunch Sweet Potato Leaves, blanched
2 oz Bean Sprouts
2 oz Onions, chopped
2 oz Tomato slices
2 oz Chinese Parsley
1 T Balsamic Vinegar
1/2 T Virgin Olive Oil
Juice of one Lemon

Season steaks with salt and pepper. Bronze both sides in a lightly oiled pan and cook to desired temperature. Slice steaks into strips and set aside. Next, combine potato leaves, bean sprouts, onions, tomatoes and chinese parsley in large bowl. Add steak. Toss. Add balsamic vinegar, olive oil, lemon juice and toss lightly.