Showing posts with label Salmon. Show all posts
Showing posts with label Salmon. Show all posts

Wednesday, 12 November 2014

[30 Minutes Meal] 7 Express Cooking Recipes

Quick meal in 30 minutes
Hi everyone, time flies and it’s mid-week again! If you are short on time to prepare weekday dinner after a hectic day at work, here are 7 express cooking recipe ideas for your reference. To speed up the cooking time you could even prepare some of the ingredients beforehand so in way you could save at least a good 10 minutes on cutting and preparation. Between our ideas of express cooking are still within the topic of preparing proper one-dish meal which includes meat and vegetables that is done in 30 minutes or less.

Monday, 29 September 2014

[recipes] Huiji Waist Tonic (汇集补腰精)

Steamed Ginger Chicken
No matter you are a new mother on confinement or just someone who wants to whip up some herbal dishes for the family to nourish the body.  I am sure you have tried some of those  pre-packed herbs, spices or even tonic drinks which are available in the stores. In this post I would be sharing a few ideas on how to prepare nourishing dishes with the help of Huiji Waist Tonic which could easily prepare for ourselves and kid(s) especially during exam period.

Wednesday, 11 June 2014

[3 recipes] Grilled Seafood Platter, Roast Chicken with Bacon plus Beerfest Asia 2014

[Quick Lunch] Seafood Platter
There are times when we just don't feel like cooking in the kitchen especially during hot summer days where we could even sweat rapidly just by doing some simple ingredients preparation like cutting or chopping.  In this post, I will be sharing 3 amazing hassle free recipes which you can get ready two of the seafood dish in less than 15 minutes . Or with a quick preparation of 10 minutes and off it goes into the oven for the rest of the baking time while you can relax at the couch enjoying your favourite drama.

Beside the recipes, I would also like to share our views on some tasting beers that I received from the organizer of this year Beerfest Asia 2014 to go with the prepared dishes too.

Thursday, 21 November 2013

Recipes Using Samsung Smart Oven (MC32F606) - Part I

I have been using my microwave and built-in oven to help me with my daily food preparations for the past 10 years. And just recently, I received a new Samsung Smart Oven from Samsung that comes with Microwave, Convection, as well as Slim Fry features. On top of that, it also has a range of pre-set smart features such as sensor technology, high-quality cooking performance and a sleek aesthetic, all designed to provide convenience for busy households.

This 32 Litres Samsung Convection Microwave Oven MC32F606 comes with 25 sensor reheat/ cook menus that allows consumers to save time and effort when preparing healthy and great-tasting meals for the family. More information such as features and functions of this oven can be found in another separate post here.

Monday, 21 October 2013

3 Recipes On Quinoa Salad - Part II

Morning! It's Monday and here is Part II of my quinoa dishes which I would like to share with you. And if you have missed out Part I, here is the link. These super-grains can be used to make different food like salad, pancake, bread, cakes, porridge and etc which makes a healthy replace for our usual flours or grains.

In this post, I will be sharing how to use cooked quinoa and turn them into salad, fritters and risotto to create a hearty meal for the family. But if  you have any easy recipes on quinoa do feel free to share with us your post link or ideas on the comment box below too.


MUSHROOM AND BACON QUINOA SALAD


This Mushroom And Bacon Quinoa Salad was inspired by one of my friend, AiYen when we were chatting about Quinoa on skype last week. She told me she would like to try out her first quinoa dish with bacon and mushrooms so on that afternoon I loot back some bacon from the supermarket to test out her suggestion.

To our surprise this combination taste quite good with hint of bacon flavour and it's crispy texture hidden within the quinoa salad which blends well with the overall taste. But perhaps for next round I might add in a splash of extra virgin olive oil or lemon juice to lift up the taste.

Monday, 14 October 2013

3 Recipes On Quinoa Salad - Part I

Many of you might have heard about this super-grains known as Quinoa(Keen-wah) which is consider as the "Mother of All Grains". According to the information that I Google online, quinoa is an easily digested grains with good source of fiber and it's also gluten-free too.

For the past few months I have being including some organic "quinoa" into our daily meals for at least 2 - 3 times a week on top of our usual white/brown rice. And in this post you can also take on reference how I make used of the red and white quinoa in our dishes together with other ingredients.


MOROCCAN CHICKEN QUINOA SALAD


Moroccan seasoning has an exotic flavour and it is usually used to marinade lamb, chicken or beef which is ideal for grilling, barbecuing or pan frying. You can easily grab a bottle of this Moroccan Spice (shown in the ingredients photo below) at your local supermarkets or you can mix your own using a few spices shown below too.

Monday, 29 April 2013

[i-Love Mama Healthy Meal] i-Love Mama Bento

Photo Credit:- iWeekly (I周刊)
Finally after a few weeks of preparations (like designing and preparing of bentos for approval, practicing, lasing and etc) we managed to complete our two i-Love Mama Healthy Meal recruitment roadshows; 1st (Tampines Giant) and 2nd (Sheng Siong Supermarket) that were hosted by Mediacorp artiste Pornsak and Y.E.S 93.3FM deejay Siau Jia Hui!

Although in between there were some hard times dealing with the coordination and etc but eventually we were all thankful that everything went on smooth and we did have fun to be in part of their i-Love Mama Healthy Meal recruitment roadshows. More photos of the roadshows could be found at our Facebook Page HERE.

Thursday, 7 March 2013

{With Recipes} Perfect Italiano Masterclass by Chef Lino Sauro

Last Saturday I was invited to attend the first Perfect Italiano Masterclass which was conducted by Chef Lino Sauro, executive chef and owner of Gattopardo. During the class we were taught on how to incorporate different types of cheese into our daily cooking to make simple and mouthwatering dishes.

Below are 3 of the recipes which I would like to share with you. And out of the three, my favourite dish is Deep Fried Potato with Mozzarella Cheese which is quite similar to the Japanese Croquette. Love the crispy outer skin and oozing cheesy in it.

The class was conducted at Palate Sensations and most of the ingredients and set up are done before we arrived. I was very excited with this Masterclass because I am a cheese lover plus learning new dishes always excite me.


WONTON RAVIOLI WITH SOYA MARINATED PRAWNS AND PARMESAN FONDUE


The first dish was Ravioli which is so easy to prepare at home and the method is quite similar to our Asian Wonton (云饨). We all love the cheesy fondue that perfect this simple dish with awesome taste. At that point ShiTing and I also thought of using this fondue sauce to create our own "white sauce" paste which we think it will be simple and yet delicious. 


Recipe adapted from Perfect Italiano website, HERE.

(Serves: 4 | Preparation: 20 minutes | Cooking: 10 minutes)

Ingredients:
  • 100g Perfect Italiano Parmesan Grated Cheese
  • 100g Unsalted Butter
  • 20 Pieces of Wonton Skin (square shaped)
  • 20g Light Soya Sauce
  • 30g Olive Oil
  • 2 Garlic Cloves, minced
  • 110g Full Cream Milk
  • 1 Stalk of Spring Onion, chopped
  • 20g White Wine
  • 10 Pieces of Tiger Prawns, halves


Method:-
1.Peel and marinate prawns with soya, garlic, olive oil and spring onion.

2. Make Parmesan fondue by mixing Perfect Italiano Parmesan Grated Cheese, milk, butter and white wine.

3. Warm up mixture in a bain-marie (double-boiled) over medium heat till creamy. Season with white pepper, set aside.

4. Lightly brush wonton wrappers with beaten egg, divide the prawn mixture evenly on the wrappers.

5. Seal them neatly by folding it into half to form triangles. Put in boiling water for 3 min (or until wonton floats up).

6. Pour prepared fondue on plate and lay down the cooked ravioli. Season with Perfect Italiano Parmesan Grated Cheese, spring onion and serve immediately.



RICE ROLL WITH MOZZARELLA CHEESE AND SALMON


Adding cheese into sushi roll plus topping it with extra cheese makes this dish a perfect mini "baked rice roll" which is great for party food. And if you are not into salmon, perhaps ingredients like Kani (crab stick), Tamagoyaki (egg omelette) or even some Can Tuna or etc. (the above garnish is making by ShiTing (www.lobsterpaints.com), my cooking partner of that day)


Recipe adapted from Perfect Italiano website, HERE.

(Serves: 4 | Preparation: 15 minutes | Cooking: 5 minutes)

Ingredients:
  • 250g Perfect Italiano Mozzarella Grated Cheese
  • 200g Cooked Sushi Rice
  • 4 Sheets of Nori (seaweed)
  • 150g cured/smoked salmon
  • 100g Cucumber, cut into strips
  • 5g Wasabi
  • 200g Mayonnaise


Method:-
1.Place a sheet of nori on bamboo mat.

2. Spread and flatten rice on top of nori.

3. Lay down salmon, cucumber and Perfect Italiano Mozzarella Grated Cheese in the middle.

4. Hold on to the ends of the bamboo mat and roll, making sure that the ingredients are held inside it.

5. Remove bamboo mat and cut rice roll by one inch.

6. Warm up rice roll to melt Perfect Italiano Mozzarella Grated Cheese (for extra flavour, you could top extra mozzarella cheese on the cut sushi before putting them into the preheated oven (180 degree Celsius, 2 minutes or toaster oven, 3 minutes).

7. Garnish the sushi with extra cucumber and salmon. Serve with mayonnaise and/or wasabi.



DEEP FRIED POTATO WITH MOZZARELLA CHEESE
(served with sweet and sour sauce)


For the 3rd dish, we made something fusion such as mashed potato patty wrapped with oozing Mozzarella Cheese and it was infused with aromatic spices such as lemongrass, cinnamon and hint of curry powder. Love this to bits and I would re-create this again using tuna and cheese for a more filling snacks.


Recipe adapted from Perfect Italiano website, HERE.

(Serves: 4 | Preparation: 20 minutes | Cooking: 10 minutes)

Ingredients:
  • 200g Perfect Italiano Mozzarella Grated Cheese
  • 400g Potatoes, boiled till soften
  • 50g Corn Starch
  • 50g Onion, chopped
  • 5g Cinnamon
  • 5g Ground Black Pepper
  • 5g Curry Powder
  • 2 Eggs (55g)
  • 4 Garlic Cloves, minced
  • 30g Lemongrass, minced
  • 20g Shallot, minced
  • Lemon Zest
  • 300g Japanese Breadcrumbs (panko)
  • Oil to fry


Method:-
1. Peel the skin of the potato, mashed it using a fork or grater.

2. Mix in all the DRY ingredients except cheese and breadcrumbs (if the mixture i too wet to handle, add in some breadcrumb and cheese to keep it dry to handle)

3. Next shaped about 2 tablespoons of potato mixture into a ball, flatten it slight and wrapped it with 1/2 tablespoon or more of the Italiano Mozzarella Cheese.

4. Sealed and shaped it back to a round shape, coat it with panko crumbs and lightly flatten it to form a 2 inches wide patty.

5. Heat oil in pan. Lower patties into oil and fry on medium low heat until crisp and golden on the bottom.

6. Fry the other side. Drain and ready to serve with sweet and sour sauce.


As for the cheeses used, although there are a wide range of Perfect Italiano cheeses, but in Singapore there are only 3 different types available in the supermarkets such as:-

Perfect Italiano Mozzarella Cheese
This cheese is really stretchy and it has a mild flavour that melts beautiful with every bite. Now they even have low fat version (35% less fat than regular mozzarella) which is available in a block/grated for your convenience.
[BEST USE ON] Pizza or Lasagne

Perfect Italiano Parmesan Cheese
Parmesan is aged for up to 18 months so it has a rich and bold flavours which adds bite and enhance the taste of dish. It is available in a block /grated for your convenience too.
[BEST USE ON] Pastas, Salads, Risottos and Soup

Perfect Italiano Pizza Plus Cheese
Pizza Plus is a delicious and unique combination of three cheese - Mozzarella (for stretch), Cheddar (for bold flavour) and Parmesan (for bite).
[BEST USE ON] Pizza. Sauces and Hot Snacks


Currently Perfect Italiano is running a contest where shoppers could "Stand a chance to win a Perfect Italiano Masterclass experience!". To join the lucky draw, submit your receipt details for proof of purchase of at least one pack of Perfect Italiano Cheese. (read more HERE)

Lastly I would like to thank Perfect Italiano and Joy from Tribal DDB Singapore for the Perfect Italiano Masterclass invite.

Saturday, 2 February 2013

{Mobile Post} Salmon And Edamame Fried Rice

If you notice the title above, I have added a {Mobile Post} tag in front because from this February onwards I would be sharing meal ideas (recipes) with mobile phone photos straight from my kitchen to dinning table. I am sure this would be a great idea for those who wish to try the recipe(s) which I have uploaded the "food photos" on Cuisine Paradise Facebook page and yet without any recipe links.


SALMON AND EDAMAME FRIED RICE


So to start off, here is the first post on my Salmon And Edamame Fried Rice which I make used of the leftover salmon from our early Chinese New Year Dinner gathering (here) together with some diced Bak Kwa (BBQ pork) for new year atmosphere.


(Serves: 2 | Preparation: 10 minutes | Cooking: 10 minutes)

Ingredients:
  • 2 Cups Cooked Cold Rice (preferably precooked and keep in the fridge)
  • 1/2 Cup Salmon Cubes
  • 1/4 Cup Diced Bak Kwa (肉干), optional
  • 1/2 Cup Edamame (blanched and removed beans from pods)
  • 2 Eggs, lightly beaten
  • 2 Stalks Spring Onion, chopped
  • 2 Tablespoon Cooking Oil
  • 3 Cloves Garlic, minced
Seasoning:
1 Teaspoon Of Light Soy Sauce
1/2 Teaspoon of Fish Sauce, optional
1/4 Teaspoon Of Ground Pepper
Splash of Cooking Wine


Method:-
1. Heat up wok/frying pan on medium heat with cooking oil. Saute minced garlic till fragrance, add in diced bak kwa and continue to fry for another 10 seconds.

2. Add in cooked rice, pressing down using the back of the spatula to separate any clusters of rice. Give it a good toss and push the rice mixture to one side of the wok.

3. Using the other half of the wok, add in 1 tablespoon of the cooking oil and cook the salmon cubes till half done. Mix in the rice and give it a good toss.

4. Next slowly swirl in the beaten egg, coat the rice evenly with the egg mixture and fried for another minute before adding in Edamame, spring onion and seasoning.

5. Mix well and it is ready to serve.


 photo singoff2_zpse28411b7.jpg

Tuesday, 22 January 2013

Cooking With Shiokoji

Not long ago, I come across a new seasoning from Japan known as Shiokoji (塩麹 - salted malt rice) which was given to me by another food blogger friend. For short, Shiokoji is a traditional condiment made from fermented malted rice, salt and water. And if you happen to find Shiokoji in Singapore or during your trip to Japan, do grab hold of some and you would be amazed on the dishes it could produce.


GRILL SALMON WITH SHIOKOJI


Although the above grilled salmon requires only Shiokoji as the main seasoning but the end product surprisingly brings out the flavour of the salmon with hint of fragrance and savory taste. This happens because Shio-koji imparts a rich savory flavor that makes any dish delicious and it acts as a great seasoning on fish or meat too.


(Serves: 1 | Preparation: 5 minutes | Cooking: 6 - 8 minutes)

Ingredients:
150 - 180g of Salmon Fillet
2 Teaspoons of Shiokoji

Method:-
1. Marinate salmon fillet with Shiokoji for about 5 - 10 minutes.

2. Drizzle some olive oil on griddle pan, grill salmon fillet with skin side down for about 4 minutes (depending on the thickness) on each side over medium heat till slightly golden brown in colour.

Tip:
~ As Shiokoji tends to burn easily, remember to lower the heat during cooking to prevent it from getting burnt.


Sometime we love simple meal like the above and it would be great too if you just want to narrow down the menu to only Onigiri (rice ball) plus one main dish. But if you have time, you could always add on another simple side like hard-boiled egg or boiled Edamame.


STIR-FRY MACKEREL WITH SHIOKOJI AND FRENCH BEAN


Simple Stir-fry Mackerel with Shiokoji and French Bean


(Serves: 2   | Preparation: 10 minutesCooking: 15 minutes)

Ingredients:
200g of Mackerel Fillet, Sliced
3 Teaspoons Of Shiokoji
150g French Bean, trimmed
Some Carrot, Sliced


Method:-
1. Marinate mackerel with shiokoji for at least 5 minutes or not more than 30 minutes.

2. Preheat a frying pan with 1 tablespoon of oil, pan-fry the marinated mackerel for 2 minutes on each side or till slightly golden brown in colour. Remove and set aside.

3. Next add in another teaspoon of oil, stir-fry the carrot and french bean till french bean change to darker green colour, toss in mackerel fillet and give it a quick stir till well-combined.

4. Remove on serving plate and serve with steamed white rice.


Other than the two fish dishes above, I also used Shiokoji to marinate chicken fillet which taste great as a simple dish on itself. And just for your information, the portion of Shiokoji to any meat ingredient weight is 1:10 which means for each 100g of meat, use 10g(1.5 teaspoons) of Shiokoji. But then it is still up to individual to adjust the amount of Shiokoji used according to their taste preference.

Chawanmushi is one of our favourite egg dish and nothing would go wrong when you follow Nami's (Just One Cook Book) quick and easy  Japanese recipes on her site. Here I followed one of her savory Chawanmushi recipe which includes step-by-step illustrations that helps to make this delicious Japanese Steamed Egg Custard. So do check up Nami's website for more recipe ideas too!

Monday, 21 January 2013

Grilled Salmon With Orange Marmalade

Chinese New Year (CNY) is less than a month away and I am sure everyone is busying with spring cleaning, planning New Year reunion dinner, gatherings as well as what to cook for the visiting guests and etc. Over the years, I have some collection of Chinese New Year recipes on dishes, desserts and bakes which you might be interested to take a look and hopefully it would help to spark up some inspirations for your CNY menu.


GRILLED SALMON WITH ORANGE MARMALADE
(using Frezfruta Orange Marmalade)


To shorten the cooking process of the usual CNY dishes like Braised Mushroom With Sea Cucumber, Fish Maw Soup, Braised Soy Duck, Chicken Curry and etc. Here I have a quick and healthy Grilled Salmon with Orange Marmalade that served with steamed vegetables which I think it would be great idea to add  into your New Year Menu.


(Serves: 2 | Preparation: 10 minutes | Cooking: 10 - 15 minutes)

Ingredients:
  • 2 Pieces of Salmon Fillet (200g each)
  • 3 Tablespoons Frezfruta Orange Marmalade
  • 1 Teaspoon Sesame Oil
  • 1 Tablespoon Light Soy Sauce
  • 1 Tablespoon Cooking Wine
  • 1/2 Tablespoon Freshly Grate Ginger
  • 2 Clove Garlic, lightly smashed
  • Extra 1/4 Cup Frezfruta Orange Marmalade
Sides:
Assorted Steamed Vegetables


Method:-
1. Check and remove all the bone from the salmon fillet using a tweezer.

2. Combine all marinade and marinate the salmon for 5 minutes.

3. Lightly grease a griddle pan, grill the salmon fillet with skin side down first for about 4 - 5 minutes each side over medium heat.

4. To make the marmalade sauce: remove the salmon from the pan, add in ¼ Cup Frezfruta Orange Marmalade to the marinade mixture and simmer till mixture comes to boil. Remove from heat.

5. To serve, top salmon fillets with Orange Marmalade Sauce and steamed vegetables as sides.


I choose salmon because I love the taste and texture when combined with the marinade especially the orange marmalade which helps to boost up it taste. But just remember not to over cooked the salmon or else the meat would be too dry. 

Lastly I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover.

Friday, 4 January 2013

Nana's Green Tea Cafe At Plaza Singapura

Nana’s Green Tea Cafe is well-known in Japan as the “Japanese Starbucks” amongst a new generation of tea drinkers who are looking for tasty and artistic matcha creations. And on 21st December 2012, the cafe opens it's flagship store at the newly renovated Plaza Singapura which is located near Dhoby Ghaut Mrt Station. For information, other than Green Tea (matcha) beverages, they also offering food items to compliment the beverages and desserts too.

All green tea leaves served in Nana's Green Tea Cafe are imported ONLY from Kyoto (most famous production center of 'Matcha') where the cafe aims at delivering genuine Japanese taste and health to modern consumers. Matcha is a finely ground and powdered green tea which has many health benefits such as controlling high blood pressure, cholesterol, reducing the risk of diabetes, improving mood and alertness, boosting immune system and metabolism, reducing strokes by 21% as well as supporting anti-aging and etc.

Matcha Latte (Hot/Cold) @ S$7.00
I always love the Matcha Latte from Starbucks but now after trying the above I knew I am going to switch my choice to Nana's since both are of similar pricing but taste wise Nana's has a more fragrance and smoothing aftertaste when compared with the rest I tried.

Locomoko Don @ S$15.80
During the tasting we had two rice don and and one cold noodle dish. The first dish that arrived was Locomoko Don which is beef patty (burger) served on warm Japanese rice together with lettuce, cherry tomato, broccoli and a sunny-side egg. The beef patty could be slightly more juicier but overall it still goes well with the warm premium Japanese rice and accompany tomato sauce.

Our tasting portions of the Mini Locomoko Don

Salmon Don @ S$14.80
Next we had Salmon Don which was my favourite among the three tasting dishes. The bowl of Japanese rice was topped with fresh Salmon Sashimi and garnished with Japanese pickled ginger, spring onion, Daikon Cress and a touch of mayonnaise sauce

There is also an accompany sauce which taste similar like a mixture of Japanese Soy Sauce and roasted sesame seeds which goes well with the Salmon Don.

Mushi-Dori Goma Dare Udon @ $13.80
Lastly we had this Mushi-Dori Goma Dare Udon which was one their cold noodle dish. The Udon noodles was topped with steamed chicken fillets and garnished with cucumber, cherry tomato and served in Nana’s special sesame sauce.

This is one type of my favourite Japanese cold noodles which soaked in light and fragrance Japanese sesame sauce. The crunchy cucumber strips and tender steamed chicken makes it a prefect dish for hot summer meals. But personally I felt the sesame sauce could have be slightly better if the taste is stronger.

Matcha Shiratama Parfait @ S$11.80
Their new menu also offers a range of delightful dessert creations that are artistic and healthy like the Soft Cream Anmitsu, a soft serve vanilla ice-cream with red bean paste, white mochi and ‘Kanaten’ (traditional Japanese herbal jelly).

As a matcha lover especially on desserts and ice-cream, the Matcha Shiratama Parfait above definitely captured my attention and I really love the texture and taste of their matcha ice cream as well as all the surprises that I could dig out from the parfait. I would re-visit the outlet soon to try out other items on the dessert menu!


NANA'S GREEN TEA CAFE
The Atrium @ Orchard
Plaza Singapura
60B, Orchard Road
#03-80/82
Singapore 238839
Telephone: (65)6684 4312
Site: http://www.facebook.com/NanasGreenTea


Lastly I would like to thank Nana's Green Tea Cafe and Alisa from Publicist PR Consultants for the invite tasting.

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