salmon & brocolli pasta

This recipe is actually for toddler.  I used to make this dish when my boys were about two until four years old.  And it continues until now 🙂  I still use the same ingredients only adding garlic + salt + pepper.  I apologize as the photos are not a good ones.  I really didn’t have time to take picture with my camera so my iPhone did the job.
Ingredients:
25g butter
3 garlic, diced
3 green onions, chopped finely
1 broccoli, roughly chopped
8 tablespoon water or more
100g spreadable cream cheese
1 can drained red salmon or 2 pieces fresh salmon (if you using fresh salmon, just lightly grilled it first)
250g pasta
Method:
  1. Heat butter in small saucepan.  Cook garlic, onion, broccoli and the water, stirring, until broccoli is tender.
  2. Add cream cheese, cook, stirring until melted.  Stir in salmon.  Salt & pepper to taste.
  3. Meanwhile, cook pasta in medium saucepan of boiling water, uncovered, until just tender, drain.
  4. Gently toss pasta in a bowl with salmon mixture.  Add parmesan cheese before serving

 

 

 


My boys love it.  We like it too! 🙂





Fish Laksa

It’s Friday night! Time for some laksa….don’t you think?  Here’s a quick and easy one!

Serves: 4

Preparation: 15 min

Cook: 10 min

Ingredients:

  • 1/4 cup Thai red curry paste ( I use Ayam Brand one )
  • 2 x 375g coconut milk ( Ayam Brand )
  • 1 tbspn light soy sauce
  • 800g basa fillet or I use blue salmon, cut into 2cm pieces
  • 150g green beans, cut into 2cm lengths
  • 2 tomatoes, chopped
  • 1/2 cup hot water
  • 200g rice vermicelli
  • 1/2 bunch coriander sprigs
  • 100g bean sprouts
  • 2 small red chillies (more if you like more spicy), thinly sliced
  • salt & pepper to taste

Methods:

Cook curry paste with a bit oil in a large sauce pan.  Stir for 1 minute.  Stir in coconut milk.  Bring to a simmer.

Add soy sauce, fish, beans, water, salt and pepper, and tomatoes.  Simmer for 5 to 8 minutes, or until fish is cooked.

Meanwhile, cover noodles with boiling water.  Stand for 3 minutes.  Drain.

Divide noodles among bowls, ladle in fish mixture.  Top with coriander, sprouts and chilli.

Enjoy and happy week-end 🙂

Summer Snapper by Neil Perry

I found the article from here . I love and have been looking for grilled fish recipe like this. So, the reason I put it on my blog is for my own recipe keeper, and thought would share it with the internet 🙂

Source: smh.com.au

Photo: William Meppem

Grilled snapper fillets with spiced sweet potato salad and yoghurt

2 lemons
1 cup Greek-style yoghurt
sea salt and freshly ground pepper
4 x 200g snapper fillets
olive oil

Sweet potato salad
500g sweet potato, peeled and cut into 2cm dice
sea salt
6 tbsp extra virgin olive oil
1 large brown onion, coarsely chopped
1/2 tsp ground ginger
1/2 tsp ground cumin
1/2 tsp ground paprika
1/2 tsp chilli powder
juice of 1/2 lemon
12 green olives, pitted and roughly chopped
2 tsp finely sliced flat-leaf parsley

Serves 4

To make the salad, place the sweet potato in a large pot and cover well with water. Bring to the boil, season with salt and cook until tender. Drain and carefully place on a plate lined with paper towel.

Heat 3 tbsp olive oil in a pan. Sauté the onion until tender, then add the sweet potato, spices and a little salt, and toss to incorporate. Add the remaining oil, lemon juice, olives and parsley and toss again until evenly mixed. Remove from the heat and set aside to cool.

Squeeze the juice from 1 lemon and cut the other lemon into quarters. Place the yoghurt in a small bowl with salt, pepper and a little lemon juice, to taste.

Preheat a grill or pan to hot. Season the fish fillets with sea salt and drizzle with a little olive oil. Cook the fillets, skin side down, for 3 minutes, then turn over and cook for a further 2 minutes or until done to your liking.

Place the sweet potato salad on a serving platter, top with the fish and season with salt and pepper. Serve with yoghurt on the side and lemon quarters for squeezing.

Fish and Coconut Milk Soup

This dish is a favorite among my guests 🙂  It’s pretty quick and easy to make too.

Preparation time: 20 minutes

Cooking time : 20 minutes

Serves 4

Ingredients:

2 tbsp vegetable oil

5 shallots, peeled, thinly sliced

2 garlic cloves, crushed

2 long red chilli, finely chopped

3cm piece ginger, peeled, finely grated

3cm galangal, peeled, thinly sliced

1 stalk lemongrass, white part only, thinly sliced

1 cup lite coconut milk

4 cups fish stock

4 cups water

4 kafir lime leaves

500g blue-eye cod fillets, cut into 5cm pieces

2 tbsp fish sauce

2 tbsp lime juice

1 tbsp grated palm sugar or brown sugar

80g baby spinach leaves

Method:

Heat oil in a large heavy-based pan over a medium heat.  Add shallots and cook for 3 minutes or until soft.  Add garlic, chillie, ginger, galangal, and lemongrass and cook for 1 – 2 minutes or until aromatic.  Stir in coconut milk, stock and water, bring to simmer and cook for 10 minutes to infuse flavours.

Add lime leaves, cod, fish sauce, lime juice and sugar.  Stir until well combined and simmer for 5 minutes or until fish is cooked through.  Ladle into bowls and top with spinach.

Note: Picture will be uploaded later as the dish gone so quick and I forgot to take a pic 🙂

Fish Curry

this recipe originally I got it from a friend’s mother. it’s easy to make and taste delicious. you can use red snapper fish, ask the shop to clean and cut in to batches for you….save you a lot of time.

Ingredients:

Blend:
4 garlic
4 shallots
6 chillies
2 pieces ginger
2 pieces turmeric
galanggal

1 red snapper fish, clean, cut into batches
lemongrass
4 kafir lime leaves
400ml coconut milk
tamarind (optional)

Methods:

Saute all garlic, shallots, chillies, ginger, turmeric, and galanggal with oil. Add coconut milk cook until it boils then add the fish, lemongrass, tamarind, and kafir lime leaves. You probably need to add about 1 or 2 cups water (depend on how many fish you use), stirring occasionally, simmer until the fish is cooked.

note: i will post the picture later, as i forget to take a pic before it all gone!

potato-topped salmon mornay

ingredients:

30g butter
1 onion, chopped
1 stick celery, chopped
1 tbs plain flour
3/4 cup milk
1/3 cup cream
1/3 cup grated tasty cheese
210g can salmon, drained, flaked
2 tbs chopped dill pickles
2 tbs grated tasty cheese, extra

potato topping

2 large (about 400g) potatoes
1 tbs milk
20g butter
2 tsp chopped fresh chives

instructions:

heat butter in pan, add onion and celery, cook, stirring until onion is soft. add flour stir 1 minute or until mixture is bubbly. remove from heat, gradually stir in combined milk and cream, stir over heat until mixture boils and thickens. remove from heat, stir in cheese, salmon, and pickles.

spoon mixture into 2 oven proof dishes (1 1/3 cup capacity). spread potato topping over salmon mixture, sprinkle with extra cheese. bake, uncovered, in moderately hot oven about 25 minutes or until hot. serve with salad with lemon dressing.

potato topping: boil, steam or microwave potatoes until tender, drain. mash potatoes with milk and butter until smooth, stir in chives.

serve with fresh salad.