Salmon , cucumber and potato sticks in pumpkin / almond dip

                 Salmon, cucumber and potatosticks in pumpkin /almond dip
Ingredients:
1 or 2 blocks of salmon ( cut into strips and seasoned with pinch of salt )
100 gm thin bacon strips
1 piece of cucumber ( cut into strips)
2 Russet potatoes ( cleaned and cut into long sticks or wedges)
300gm pumpkin (De skinned and cut into big cubes to be steamed till soft)
3 or 4 tbsp of fienely chopped almond
salt to taste

Wrap the seasoned salmon strips with bacon, pan fry in a non stick pan . Dish out and grill in oven till brown and crispy.
Deep fry the potato wedges till brown. Spribkle with salt.
Blend steamed pumpkin to a paste add ground almond and pinch of salt . The pumpkin dip is ready.
Assemble the fish, wedges and cucumber on a plate. Serve with the pumpkin dip

Salmon fried rice

 Salmon fried rice  

                                                                                                                                                                       

Ingredients: ( For 2 person )

1 or 2 slices of salmon block ( De boned and de skinned, salted  , keep the skin for deep frying )
2 or 3 bowls of rice
1 onion ( Cut into thin slices )
2 eggs  ( scrambled )
3 tbsp of mixed vegetable (optional) Can be substituted with chopped long bean  ( one string ), carrot and capsicum cubes.
2 stalks of spring onion  ( Chopped  finely )

Pour cooking oil into a heated wok. Pan fry the seasoned salmon till cooked . Remove from wok and mashed one block of salmon and keep 2 slices for topping  set aside. Deep fry the seasoned , corn flour coated salmon skin till crispy Set aside for rice topping.
Heat 1 tbsp of cooking oil in wok add onion , fry till fragrant , push to the side of wok pour in the beaten eggs fry for 1 minute add rice and vegetable . Stir to mix well , add the salmon mash. Add seasoning accoding to taste.
Served topped with salmon slice, crispy salmon skin and chopped spring onion

Simple fried yellow noodle with thick black soy sauce

Fried yellow noodle with thick black soy sauce

Ingredients ( For 3 persons )

500 gm yellow or egg  noodles

Fish cakes ( cut into slices )

Chicken breast meat ( Cut into thin slices and seasoned with light soy sauce )

Chinese chives ( Cut into 1 inch lenght )

 Cai sim (Mustard green , cut into 1 inch lenght )

4 cloves garlic ( chopped finely )

2 tbsp cai po ( salted radish chopped finely - Optional )

2 eggs ( Beaten with a pinch of salt )

3 or 4 bird eye chilli  ( chopped )

Bean sprout ( Optional)

Cooking oil

Thick sweet black soy sauce (caramel )

Seasoning

Scald the yellow noodle to remove the oil .

Pour 2 tbsp of cooking oil into a heated wok . When oil is hot add. chopped garlic and cai po , fry till fragrant.

Add the seasoned  chicken meat. Stir fry till meat is cooked Add the scald noodle and fish cake .Stir well to mix. Add thick sweet black sauce , sizzle with half a both of water or stock.Simmer and add the eggs. Lastly add vegetable (chive, cai sim and bean sprout) . Stir well to mix .Serve with cut chilli

Sting ray in tamarind / chilli gravy ( Ikan pari asam pedas )

Sting ray in tamarind / chilli gravy  (Ikan pari asam pedas )

     Ingredients :

Sting ray  600 gm

1 onion ( sliced )

2 clove garlic ( sliced )

3 or 4 stalk of polygonum ( daun kesum )

1) 30 pieces of dried chilli (soaked )

2) 5 shallots

3) 3 cloves  garlic                                                         

4) 1 inch ginger                                                              

5) Half inch belacan / shrimp paste ( Optional )

6) Half inch turmeric root

Blend Nos 1 to 6 finely and saute until mixture is fragrant and oil float to the surface, Leave aside .

3 big spoon of tamarind paste ( mix with 3 cups of water and filtered  )

3 leaves of salted cabbage / kiam cai  ( shredded and soaked in water )

Half a bowl of cherry tomatoes or tomato wedges

Seasoning

Sugar (optional )

Clean fish , season with salt and leave aside.

Heat oil in wok and stir fry onion and garlic until fragrant. Add the blended fragrant mixture. Pour in the tamarind water. Bring to a boil add salted cabbage and tomatoes , add the seasoned sting ray and sugar, let it simmer till fish is cooked  Lastly add polygonum leaves Serve with hot white rice

Spaghetti with salmon wrapped in streaky bacon

Spaghetti  with grilled  salmon wrapped in streaky bacon

Ingredients :

Spaghetti enough for 2 person

Prego Pasta sauce

Olive oil

Pamesan cheese

Basil leaves ( chopped finely)

Baby tomatoes ( Cut to slices , optional )

2 slices of salmon fillets ( De skinned , cut into 8 pieces, seasoned with salt)

Salmon skin of the above ( Optional , salted and coated with corn flour )

8 thin strips of streaky bacon

Coriander leaves ( Optional )

Slices of lemon (Optional )

Boil spagehetti for about 8 to 9 minutes with a pinch of salt and quarter tsp of olive oil. Combine Prego Tomato Pasta sauce , chopped basil leaves and olive oil in a large bowl. Drain the boiled spaghetti dry. Pour into the bowl and stir well to mix. Sprinkle pamesan cheese (  optional  )

Heat up a non stick pan drip a few drops of olive oil , spread the oil evenly. Spread the seasoned , coated salmon skin on the pan , pan fry it till crispy. Set aside.

Wrap the streaky bacon round the salmon pieces. Pan fry the wrapped fish in the non stick pan until semi cooked , transfer to the oven and grill until it turns brown . Serve the cooked salmon with the spaghetti topping with the crispy skin and wrapped salmon , tomato slice and coriander leaves  . Squeeze the lemon juice onto the salmon .