Monthly Archives: January 2015
Mmmmm…. soupy, noodly, seafoody goodness. Such a simple dish, yet with such strong flavours, it can send you into a chilli inspired, food coma. This humble Malaysian dish, is famous the world over, with so many variations out there, you can even buy premade laksa base from your local supermarket these days, though in itself, it doesn’t take that long to actually make the paste yourself, with a little knife skill and a blender, you can quickly make something quite rewarding and tasty for your guests, since let’s face it, no one really makes a portion for one. Once you smell the aromas, it reminds you that a good meal, is to not only be enjoyed, but to be shared.
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As much as I love to cook, no one likes to make elaborate meals all the time, so we normally have our “Go-to” recipes that we can rely on, to come home and quickly make, with only 1 pot and 1 baking tray needed to make the dish, it’s all about convenience.
This is one of the recipe that always goes down well, especially since it can be made in 20 minutes from the time you’ve turned the oven on, to when you’re serving up the broth.
What it consists of is a lovely cold soba (buckwheat) noodle bed with a hint of sesame seed oil, which is brilliant if you can only eat gluten free noodles, coupled with the slightly sweet glaze of the oyster sauce, and both dark and light soy sauces, the darker is slightly sweeter, while the lighter is saltier in taste, adding to a balanced flavour to the marinated salmon fillet.
When I cook the salmon, I like to bake it for no longer than 8 minutes, where the flesh is cooked properly on the outside and just done on the inside, a problem that I find some restaurants that over cook the fish or stand the dish under a strong heat lamp, destroying the texture of the fish.
Contrasting nicely with main hot and cold dish, the umami savouriness of the broth, gives you that happy belly feeling that a broth brings.
Prep time 5 minutes, total cooking time 20 minutes.
Hiananese Chicken is a comfort food that many South East Asian’s will be familiar with growing up, whether your stuck at home with chronic man-flu, out with friends on a Saturday night, in need of it’s medicinal qualities to counter the redbull and jaegar or travelling on the road and want a touchstone from home.
It’s simple, nutritious and so popular, Singapore considers it a national dish with everyone living there, swearing that they know where the best one can be found.
So what is the secret to this poached chicken, with rice and broth? Read on and find out my interpretation of this homely dish, something you should be able to whip up, with 20 minutes prep work, between an hour poaching, sautéing and boiling rice.
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It’s been a while since my last post, so I thought I’d make up for it, with some original content. This is a simple recipe, that can be prepared with relative ease and very little mess, as all you really need is a heavy grill, a pot/pan to sauté in and a bowl to marinate in.