Friday, July 9, 2010

From The Kitchen: Salmon with Peach and Mango Salsa


I love salmon. It is rich in taste (you don't have to heavily marinate it), fatty (unlike other lean fish) and just plain good. The only downside is that it is freaking expensive :(

The perfect compliment for fish is something tangy and sour to fight the 'fishiness'. I find the perfect dressing - mango salsa - which I modified a bit by adding some cili padi for hotness (of course la kan, lidah melayu beb....) and just for some fun, I threw in some peach.

This meal is so easy and quick to make, but looks very, very good that it fits to be a gourmet cuisine.

So here it is ladies and gentleman, my recipe for Salmon with Mango and Peach Salsa.

For the salmon:
Marinate the salmon with some honey, salt, pepper and oregano. I kept it in the refrigerator for twenty minutes only, because I was soooooo hungry. Some recipe called for two hours to overnight marinate. Your call. You can grilled it, but I don't have a griller, so off into the pan it goes. Just put in a little bit of olive oil (or rub the oil on the fish) so that it won't stick to the pan.

For the mango and peach salsa:
Diced some mango, peach and big onion. Mix them in a bowl. Add in some cilantro leaves, the juice of the mango (squeezed out from the flesh), lemon juice and cili padi.

Enjoy!

Sunday, July 4, 2010

From the Kitchen: Potatoes and Minced Meat

I had a left-over of a little bit of everything in my fridge - potatoes, minced meat, capsicum, mushroom etc - since I've been hosting a couple of dinner sessions last week, so trying not to get those go to waste, I decided to whipped up something quick and filling for dinner today. So here is "Viande hachée dans la pâte de tomate sur un lit de purée servi avec un côté de l'asperge", or the less fanciful name: "Minced meat in tomato paste on a bed of mashed potato served with a side of asparagus".


Hahaha.. Google translated that for me. I don't even know if it is correct! I bet my friend working in the French Embassy can actually provided a more sexy French name for this :)

This meal is basically a variation of baked potato with filling, but I have yet to unpacked my oven ever since I moved, and too lazy to do so now, so the potato is being mashed instead.

For the mince meat in tomato paste: the basic ingredients that you need are minced meat, tomato paste, onion, garlic, and vegetables of your choice (I put in mushroom, capsicum and corn). Seasoned with salt, herbs of your choice (Italian herb and oregano), chili ketchup and soy sauce.

For the mashed potato: boil the potatoes. Drain them when done, and mashed with some herb and salt for taste.

For the asparagus: put in some butter in the wok with some dried shrimp and garlic. When the garlic gets crispy, put in the asparagus, and toss it in the butter for one minute or so.

To serve, simply made a 'bowl' with the mashed potato and scoop the minced meat on top of it. Serve the asparagus on the side. Yummy....!