Salmon Steak with Teriyaki Sauce

*taken with iPhone 3, thus the lousy photo quality


Ingredients...

- teriyaki sauce
2 tbsp mirin (cut down to 1 tbsp if you don't want it too strong)
2 tbsp light soy sauce
1 tbsp sugar

- Salmon steak


How to...

Put all that into a saucepan and boil over a low flame. Once it bubbles, stir to dissolve all the sugar. Make sure your flame is not too big or the sauce will caramelize.

Within minutes, you'll see that the sauce will thicken slightly and turn glossy. Turn off the fire and leave it to cool. To make the teriyaki sauce more syrupy like, add more sugar.

Once your fish fillets are seared, place them on a cooling rack for about 3mins, then transfer to a serving plate. Drizzle teriyaki sauce over and you're ready to eat.


home made teriyaki sauce taste sooooooo gooooooood!!

Braised Ee Fu Noodles

*taken with iPhone 3, thus the lousy photo quality


Ingredients...

- Braising sauce
2 tbsp oyster sauce
1/4 tsp dark sauce for colour
1/4 tsp sugar
1/4 tsp Hua Tiao Wine (optional but it makes a difference)
Dash of white pepper
1 cup water

- Mushroom of any variety
- 2 cloves garlic, sliced thinly
- 2 to 3 handful beansprouts, heads and tails removed
- 2 dried mounds Ee Fu Noodles (enough for 2 servings)
- 2 to 3 tbsp vegetable oil + 1/4 tsp white sesame oil
- and any other ingredients u like to add in!


How to...

1. Heat vegetable oil and sesame oil. When it is very hot, add in garlic and fry briefly before throwing in the bean sprouts, chives and mushrooms and other ingredients u chose. Stir fry for about 1 minute.

2. Add braising sauce and allow to simmer (about 1 minute). Maintain medium high heat throughout.

3. Add in Ee Fu noodles, making sure you submerge them in the braising sauce as much as possible. Cover with a lid and let the noodles stew in the sauce for 2 to 3 minutes.

Open lid and check for doneness. There should be little or no braising sauce when the dish is done. Do not overcook or the noodles will become soggy. Allow the residual heat to continue cooking the noodles till al dente.

Dish up on serving plate and garnish with cut chives or coriander.


TA-DAAAAAAH!!!

this is so much nicer than those served at wedding banquet!
cause it's made with loooovvvveee!
♥

=p

Chicken Katsu Don

Ingredients...

- 4 pieces tonkatsu (sliced into 1 inch-wide)
- 1 thinly sliced large onion
- 1 1/4cup dashi soup stock (i use chicken broth)
- 5 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sugar
- 4 eggs
- few dash of sesame oil for sauteing the onion


How to...

1. Saute onion in sesame oil till fragrant.

2. Pour chicken broth in a pan and heat on medium heat. Add soy sauce, mirin, and sugar in the soup. Add onion to the pan and simmer for a few minutes.

3. Slice tonkatsu pieces in the pan and simmer on low heat for a few minutes. Beat eggs in a bowl. Bring the soup to a boil, then pour the eggs over tonkatsu and onion.

4. When the eggs are almost done and the bottom is cooked and brown, lift from the bottom and remove from pan with care.

5. Serve steamed rice in deep bowls, then place the simmered tonkatsu on top of the rice. If there is any leftover sauce, pour over the katsu don or pour into bowl.

trust me! this is pretty authentic!!
=))

Sausage and Mushroom Baked Rice

Ingredients...

- 1 cup uncooked rice, washed
- Water to cook rice
- 20g to 30g butter
- 5 garlic cloves
- 200g (white or brown) mushrooms, sliced
- 5 gourmet sausages (around 200g)
- cream of mushroom (undiluted) or Japanese mayonnaise
- Shredded Mozzarella Cheese
- Salt & Pepper
- Parsley (garnishing)


How to...

1. Using a microwave, melt butter to liquid form (should be less than a minute). In the rice cooker pot, add melted butter, sliced mushroom, garlic cloves, salt and black pepper to taste, washed rice, water (i used slightly more as i cook the mushroom with rice) to cook rice. Stir well.

2. When the rice is cooked, dump in the sausage and mix well.

3. Smear the cream of mushroom (or mayo) on top of the rice. or u can mix it in the rice cooker.

4. Top with a layer of shredded cheese. Baked in a pre-heated oven at 200C for about 20-25 minutes, or until all the cheese has melted and is very slightly browned. Garnish with chopped parsley


easy peasy!
=)

smart!

on thursday, i cut chilli on chopping board.
on sunday, i cut watermelon on chopping board.
so tell me, how did i get chilli watermelon.

=S

wwwhheeee!!

yippie!
no fever since sat evening!

but the ulcer on the lip hurts preeetty sting-ing.
and with a throat that screams for help when swallowing.
plus a horribly stuffed up nose.

so i guess my illness should be soon over!
been 8 days already since fever started.
=(


which means i dun have a excuse for not cleaning up the place.
=p

aaaaahhhhh aaaaaaHHHHH AAAAAAHHHHH......

fever started on sun morning. max was at 37.9.
it went off on Tuesday morning after taking panadol.
but still could feel the energy being drained away.

and it did came back with a vengeance on wed morning.
and to make things worse, the heavy downpour. that caused my foldable umbrella to gave way after battling with the strong winds and rain.
i was half soaked by the time i reach store. and the air con was *bbbbrrrrr* cold.

by the time i reach home in the early noon, body temp was at 37.8.
by 9pm, it hit 39.
almost got dragged by mr loy to the hospital.

refused to change. popped more pills and slept in.
constantly waking up throughout the night to sneeze and sneeze.

fever finally went down to 37.3 now.
but the nose is a heavy leaking tap. luckily it those watery type, not sticky kind.

and finally!
mr loy cooked his first ever meat dish at our new place!! (which means i had to fry the veggies even though im sick...)
it taste great!! just that my taste bud is in hibernation mode.

any volunteer to cook for meeeee these few days!!

microwave disaster

thursday

wanted to heat up kenny rogers famous corn muffins.
placed microwave safe container inside.
2mins later when i sneak a peek, the container had become flower shaped.

after reading instruction manual for 100th time, came to a conclusion (cause there's no definite answer stated) that only "reheat" can use microwave safe container.
what the hell is the purpose of a manual?!?!

*aaarrrggggghhhh*



friday

wanted to heat up cinnamon rolls from Provence.
placed microwave safe container inside.

"reheat"

2mins later.

*sniff sniff*
HOLY COOOOOW!!! microwave is giving out thick choking chao dah fumes!!!!!

opened door and saw a black roll instead. very soon i was engulfed in smoke. had to opened up all windows and blast the fan in max speed.

half hour later(in fact till now) and the whole house still smelled the same.

tried to make things better by spraying lemon grass room spray.
and it smelled like chao dah lemon grass.

luckily no neighbour call fire brigade.

*AAAARRRGGGGGHHHHH*



no wonder this week didn't have much "feeling" to cook.
if not it won't be just the container and roll that have gone to waste.

=S