Sunday, 30 November 2008

Baked Mango & Salmon Salad

Salmon Baked Rice for Saturday Lunch and now we have Bake Mango & Salmon Salad using the remaining Salmon cutlet that I have left over from making the Salmon Bake Rice. Hahaha! This is one of the bad-point when preparing meal if there are less people at home as we tends to have some extra ingredient left over from making the previous dish.

This is a very refreshing and colouring dish there consists more than 5 colours: 1) Pink for salmon, 2) Yellow for mango and lemon, 3) Brown for Shimeiji mushroom and cashew nuts, 4) Green for cucumber and seaweed flakes, 5) Red for tomato 6) White for mayonnaise sauce and cheese. This dish is very easy to prepare all you need is about 15 - 20 minutes of cutting and baking time.Posted by Picasa

Ingredients: (serves 2)
8 Pieces of 1" cube size Salmon
1/2 Bundle of Shimeiji Mushrooms
1/2 Japanese Cucumber, cut into half cubes
1/2 Medium Size Mango, cut into cubes
1/2 Tomato, cut into 1/4 wedges
3 -4 Thin Lemon Slices
Some roasted Cashew Nuts
Some Japanese Mayonnaise Sauce
Some Seaweeds Flakes, optional
1 Tablespoon Shredded Cheese, optional

1. Pre-heat a small saucepan with 1/2 teaspoon of olive and and stir-fry the Shimeiji for 30 seconds and remove, set aside.
2. Next lightly pan-fry the salmon cube for about 30 seconds on each side until it's almost cooked through, remove and set aside.
3. Arrange in alternate way using the salmon cubes, cucumber, mango, tomato, shimeiji mushroom, lemon and some shredded cheese in a baking dish.(refer to the 2nd picture, 1st row picture 2 and 3)
4. On the top layer, drizzle some Japanese mayonnaise, shredded cheese and cashew nuts then pop it into the toaster oven for about 5 minutes until cheese melt.
5. Serve it as a starter or side dish and you can sprinkler some seaweeds flakes on it.

a) You can purchase those small packed of snack roasted cashew nuts from supermarkets.
b) Rinse and cut the Shimeiji mushroom into single stalk.
c) You can omit using cheese if you don't not have them or you are not a fan of cheese.
d) You can replace the mango with avocado cubes instead.....

Saturday, 29 November 2008

Salmon Baked Rice

As you might notice that I always cooked with either salmon or cod fish that is because the flesh on these fish are much fine and tastier for my picky boy :) And he loves to eat either one of this fish whenever I come out with new ideas to cook them. Today's Special will be on Salmon again and we are going to make a simple version of Salmon Baked Rice without using any white or red sauce.

Yup... no hectic preparation of sauce involved. It's just some cooked rice, fresh salmon slices, shimeiji mushroom, egg and Japanese Mayonnaise sauce. That's it! With all these ingredients you can whipped up a Quick and Easy Salmon Baked Rice within 15 - 20 minutes.

From the pictures, you can see that i actually serves it with some extra baked butter corns, tomato wedges and drizzle some extra BBQ sauce on top of the baked rice to enhance the favour. Since there are no liquid sauce in this baked rice, I crack an egg in the middle of the rice to create some moisture from the egg white and yolk.Posted by Picasa

Ingredients: (serve 1)
8 slices of Sashimi cut Salmon
1/4 Bunch of Shimeiji Mushroom
1 Rice Bowl of Cooked Rice
1 Egg, optional
2 Tablespoons of Assorted Shredded Cheese
Some Japanese Mayonnaise
Some BBQ Sauce

1. Cook the rice accordingly and get ready a 1 person serving size baking dish.
2. Drizzle about 1 teaspoon of olive oil in a small non-stick pan and stir-fry the shimeiji mushroom for about 30 seconds, remove and set aside.
3. Next spoon the cooked rice into the baking dish and arrange the shimeiji mushroom around the side of the baking dish.
4. Make a well in the middle and crack an egg into the hole.
5. Lastly arrange the salmon slices on top of the rice and spread the shredded cheese evenly on top the fish.
6. Before baking, drizzle some japan Mayonnaise on it and bake in a toaster oven for about 5 - 7 minutes.(depend on the thicken of the fish and how well cooked you want the egg to be)
7. Remove the bake rice from the toaster and drizzle some extra BBQ sauce on top and serve immediately.

a) Rinse and cut the shimeiji mushroom into individual stalk from the bundle.
b) You can serve it with some baked corn, just removed the husk from the corn, wash and pad dry then brush it with some butter and baked in the toaster oven for about 10 minutes, turn occasionally.

Sunday, 16 November 2008

Pooh Apple Tea-Cake

This is our Sunday afternoon Tea-Break which I specially made for Reyon using the Mini Pooh Silicon Mould that one of our friend bought for us from Japan. Since I have a few apples sitting in the fridge for some time, I decided to use ti to make this sweet and soft Pooh Apple Tea-Cake.

From the two pictures, which set of pooh do you prefer? The one with chocolate outline or the one without? As for me, I find that the colour of the end products are rather too pale compare to what it suppose to be. So I was joking with Reyon that these Mini Pooh is rather too fair and they need to go for some sun tanning........ :p

This Apple Tea-Cake is rather easy to make and it is sort of using the similar concept as the Mango Jam Cake where you put the filling in between the cake batter and bake. But before you start off with the cake batter you have to prepare the Candied Apple first. For my candied apple, I add in extra golden raisin and RUM to enhance the favour.Posted by Picasa

Ingredient For Candied Apple:
3 Green Apple, peel and cored
60g Sugar
2 Tablespoon of Golden Raisin
4 Tablespoons RUM(optional)
2 Tablespoon Water

1. Wash, peel and cored the apple, then cut into small cubes and place all the ingredients into a small heavy-based saucepan and cooked over medium low heat for about 15 - 20 minutes.
2. Stir occasionally and cooked till the apples cubes are almost transparent (like picture 3 on row 2 shown above) .
3. Remove from the pan and set aside to cool.

Ingredients For Cake Batter:
260g Cake Flour
1 Teaspoon Baking Powder
180g Butter, soften
140g Sugar
2 Medium Size Egg
2 Green Apple, peel and grated
1 Tablespoon Lemon Juice

1. Sift the flour and baking powder together and set aside.
2. Cream the butter and sugar together until pale and white. (after 5 minutes on medium speed)
3. Slowly fold in half of the flour mixture and give it a few stir till combined, then grate in 1 apple and lemon juice.
4. Give the mixture a few stir and then add in the second half of the flour and grate in the remaining apple and stir the mixture till well combine.
5. Next pipe or scold 1/4 of the batter into the muffin cup or mould then top with 1/2 Tablespoon of the candied apple and fill the batter to about 3/4 cup fill.
6. Bake in the preheat 180 degree oven for about 15 - 18 minutes, test it with a skewer around 15 minutes.

a) This quantity fills about 12 medium size muffin cups
b) If you do not have any RUM, you can replace it with 80ml of Apple Juice

Cream Of Salmon & Mushroom Soup

Cooking western style of soup is never to be on my soup making list because I always have a concept that it will be a hard time to prepare western soup due to their list ingredients and cooking process. But today, I finally have the courage to try out this simple and easy Cream of Salmon & Mushroom Soup which require the most simplest list of ingredients in most pantry and fridge.

This soup come in just warm and nice for this rainy Sunday afternoon. It's so simple to prepare and yet it's full of nutrition with the combination of seafood and vegetables. This is also a healthy version without using Cream to thicken the soup base. In order to make this lunch more fulfilling, I served it with a few slices of butter toast.Posted by Picasa

Ingredients: (serves 2)
1 Small Piece of Salmon Fillet, around 150g
6 - 8 Small Button Mushroom, halves
1/2 Medium Onion, diced
6 Small Broccoli Floret

Seasoning & Sauce:
Some Olive Oil & Salt
10g Butter
1/2 Tablespoon Plain Flour
350ml - 400ml Fresh Milk

1. Removed the skin from the salmon fillet, and cut it into equal cubes sizes around 1.5".
2. Rinse and peel off the skin from the button mushroom, halves it and diced the onion.
3. Blanch the broccoli florets in light salted water for about 30 seconds, removed and rinse with cold water.
4. Pre-heat a pan with about 1/2 tablespoon of olive oil, and pan-fry the salmon cubes for a about 1 minute on each side until cook through, season with pinch of salt during the process. Remove and set side.
5. Next add in another 1/2 tablespoons of olive oil, saute the diced onion until almost soft then add in the mushroom and stir-fry for a about 20 seconds and remove.
6. Use the kitchen paper towel to clean up the pan then add in the butter and saute on low heat until it melt completely then stir in the flour slowly and fry for a few seconds before gradually add in the milk and continue to stir till it thicken.(if the milk starts to turn into lumps don't worry, you can use a whisk to stir in or add in a little bit more milk to thin it)
7. When the salt is done, season it with some salt or stock cubes(if you prefer a stronger taste), then add in the broccoli, onion and mushrooms then give it a quick stir then return it to the heat for a few seconds.
8. Quickly at in the salmon and stir gently so as not to break up the cubes.
9. Remove from heat and served it with either butter or garlic toasts.

a) If you don't like salmon, you can replace it with cubes chicken thigh/fillet.
b) You can either served it with toast or cooked pasta or spaghetti