Fried Salmon with Noodle Soup

Recipe by: SH

Prep Time: 30 min

Cook Time: 30 min

Serving Size: 4

Tools:
Medium pan, medium pot, big pot

Ingredients:
Soup: 1 pickled mustard tuber*
1 tbs rice wine
1 tsp white pepper
1 tbs sesame oil
Option 1: 6 chicken bouillon cubes + 12 cups water
Option 2: 12 cups chicken stock (store bought/home made)
4 tbs of fried onion*

Noodles:
1 lb packet flat rice noodles*

Fish:

4 pieces salmon
2 tbs salt
2 tbs black pepper
4 tbs vegetable oil

* Procure at Asian store. 

Steps:

 

Soup:

1. Julienne tuber and soak in warm water for 30 min, drain.
2. Option 1: Boil water and add bouillon cubes.
3. Option 2: Bring stock to a boil.
4. Add tuber, rice wine, and white pepper. Cook for another 5 min.
5. Turn heat off and add sesame oil and fried onion.

Noodles:

1. Fill big pot 3/4 full with water. Bring it to a boil.
2. Cook noodles per packet instruction.
3. Drain noodles and run it through cold water to remove remaining starch for less than 10 sec.

Fish:

1. Season salmon with salt and pepper on all sides.
2. Heat oil in pan at medium heat.
3. Fry salmon for 3 min on each side (top and bottom).

Assemble per bowl:

1. Fill bowl with noodles.
2. Add soup.
3. Place salmon on top.
4. Serve while hot!

Pouch Food

Recipe by: SH

Prep Time: 15 min

Cook Time: 18 min

Serving Size: 2

Tools: 2 pieces 12" x 12" aluminum foil/parchment paper i.e. wrapper

Ingredients:

2 pieces salmon (or fish of your choice)

4 cups cooked rice

2 eggs

1 tbs black pepper

1 tbs salt

2 tbs butter

Steps:

1. Preheat oven to 385 deg F.
2. Beat eggs thoroughly. 
3. Add eggs into rice and stir well.
4. Season salmon on all sides with salt and pepper.
5. Portion rice and place into wrapper.
6. Put 1/2 tbs butter on rice.
7. Place salmon on top of rice and the other 1/2 tbs butter on it.
8. Roll up edges of wrapper to seal. (Bring first two opposite ends together and fold down several times. Then fold each side several times to seal food in completely.)
9. Place food pouches onto a sheet pan.
10. Place in oven and cook for 18 min.

Note: One may cook vegetables medley with this method as well. 
Basic steps are:

1. Get ingredients ready
2. Season ingredients (wet seasoning)
3. Wrap ingredients in pouch
4. Cook in oven at 385 deg F for 15-20 min. 

Skate fish wrapped in banana leaves with chili based seasoning will be awesome with this method!

Happy Meal

Recipe by: SH

Prep Time: 30 min
Cook Time: 41 min
Serving Size: 2

Tools: Baking sheets, oven

Ingredients:

Fish:
2 pieces FRESH swordfish steaks 2/3" thick

Seasoning A:
1/2 tbs butter (melted)
1/2 tbs salt
1/2 tbs black pepper
2 tbs honey

Baked Asparagus:
1/2 lbs asparagus
2 tbs olive oil
1 tsp salt

Stuffed Mushrooms:
6 big portobello mushroom
5.6oz can lumped crab meat
6 basil leaves

Seasoning B:
8 basil leaves (minced)
1 tbs mirin
1 tbs Worchestershire sauce
1 tbs mayonnaise
1/2 tbs dijon mustard
1/2 tsp salt

Topping:
3 tbs freshly grated cheddar
3 tbs freshly grated mozzarella

Steps:

Fish:

1. Clean and pat dry swordfish steaks with paper towel.
2. Mix seasoning A.
3. Brush on seasoning A mixture on all sides of steaks.
4. Place steaks on baking sheet layered with aluminum foil. Fold edges up to make a rectangular bowl.
5. Move oven rack to top most position.
6. Set oven to broil on HIGH.
   
7. Broil steak, 3 min on each side (only top and bottom). Brush seasoning A again when turning.
   

Baked Asparagus:

1. Set oven to 500 degree F with rack in center position.
2. Clean and pat dry asparagus with paper towel.
3. Prepare baking sheet layered with aluminum foil. Provide extra foil to fold and cover tips of asparagus.
   
4. Place asparagus on baking sheet. Make sure all tips are arranged on the same edge.
5. Drizzle olive oil and sprinkle salt evenly.
   
6. Bake asparagus for 6 min.
7. Turn and cover the tip of asparagus by folding down extra aluminum foil.
8. Bake asparagus for another 6 min.
   

Stuffed Mushroom:

1. Set oven to 400 degree F with rack in center position.
2. Clean and pat dry mushrooms with paper towel.
3. Prepare baking sheet layered with aluminum foil. Fold edges up to make a rectangular bowl.
4. Brush butter on aluminum foil and mushrooms.
   
5. Place mushrooms on baking sheet with the underside up. Place one basil leave under each mushroom.
   
6. Mix seasoning B.
7. Add crab meat and mix well.
8. Divide crab mixture into 6 portions and fill mushrooms.
   
9. Sprinkle 3 mushrooms with cheddar and 3 other mushrooms with mozzarella cheese. 1 tbs each.
   
10. Bake mushrooms for 23 min.

Bon Appetit!!

Fish, Not Fishy, Pasta

Recipe by: SH

Prep Time: 10 min
Cook Time: 30 min
Serving Size: 4

Ingredients:
1 lbs thin spaghetti
2 tbs olive oil
1 onion, chopped
3 cloves of garlic, chopped
1/2 cup dry white wine
6.4 ounces tuna in water
1 can Campbell potato soup
1 cup milk
1/2 cup cilantro
2 ounces (about 1/2 cup) grated Mozzarella cheese
Salt and pepper medley to taste

Steps:

1. Cook pasta, al dente per packet instructions. Drain and set aside.
   
2. Heat up olive oil in a pan over medium-high heat.
3. Add onion and garlic. Saute until onions are lightly caramelized, about 5 min.
4. Add white wine and deglaze for 2 min.
5. Add tuna. Stir for 30 sec.
6. Add potato soup, milk, and seasoning, Bring mixture to a boil.
   
7. Add cilantro and cheese. Stir for another 1 min.
8. Add pasta, stir well within the next minute.
9. Optional: Serve with Carrot Ginger Salad.
   

Bon Appetit! ^^

Seared Ahi Tuna

Recipe by: SH

Prep Time: 30 min
Cook Time: 3 min
Serving Size: 2

Tools: Flat pan

Ingredients:
1 lbs FRESH ahi tuna (one thick piece)
1 tbs olive oil

Rub:
1 tbs long's peak pork chop spice
1 tbs ground black pepper
2 tbs honey
1 tsp light soy sauce
1 tsp five spice powder

Dipping Sauce 1: Ginger soy
4 tbs light soy sauce
4 tbs mayonnaise
1 tbs ketchup
1 tbs ground ginger
1 tsp sesame oil

Dipping Sauce 2: Spicy vinegrette horse radish
4 tbs vinegrette
4 tbs mayonnaise
1 tbs dijon mustard
1 tsp horse radish

Steps:

1. Mix ingredients for rub.
2. Apply rub mixture to ahi tuna.
3. Heat up flat pan with olive oil. Spread olive oil all over bottom of pan.
4. Sear all sides of ahi tuna. 30 seconds on each side.
5. Leave seared ahi tuna on plate to cool.
6. Mix ingredients for dipping sauce 1 in a small bowl.
7. Mix ingredients for dipping sauce 2 in another small bowl.
8. Slice seared ahi tuna and serve with dipping sauces.
   

Nasi Lemak

Recipe by: SH

Prep Time: *15 min
Cook Time: 40 min
Serving Size: 4

Tools: Rice Cooker, frying pan, medium pot

Ingredients:
Rice:
4 cups of rice
1.5 cups of coconut milk
1 tsp of salt

Assam Prawn:
20 Head-on, shell-on shrimps/prawns
2 tbs of tamarind thick tamarind juice
3 tbs of light soy sauce
2 tbs of sugar
2 tsp of white pepper

Sambal Anchovies (Ikan Bilis):
1 cups of anchovies (halved length wise and gutted)
4 tbs of sambal oelek

4 hard-boiled eggs
1 cucumber

Steps:

1. Rice: Wash rice thoroughly. Add coconut milk and salt. **Top up rest of liquid measurement for rice with water.
   
2. Assam Prawn: Marinate shrimps with tamarind, light soy sauce, and white pepper for at least 2 hours. Leave in fridge. Heat up pan with oil. Stir fry shrimp and marinate sauce for 6 minutes. Sugar will caramelize.
   
3. Sambal Anchovies (Ikan Bilis): Wash the anchovies thoroughly. Place them on plate. Microwave for 3 minutes or until crispy. *Low fat cooking ;)*
4. Halve hard-boiled eggs length wise.
5. Cut cucumber in rings for garnishing.
6. Serve as in picture when ready.

Notes:
* Excluding marinading time of 2 hours
** I did not add water and used all coconut milk instead. Rice cooker pitch a fit and I added water after to the appropriate measurement line in the rice cooker. It turned out A-Okay!

Fried "Yellow" Fish

Recipe by: SH

Prep Time: 10 min
Cook Time: 10 min
Serving Size: 2

Tools: Frying pan

Ingredients:
1 lb of fish - mackerel, salmon or your favorite
1/4 cup of tempura dipping sauce (Optional)

A:
1 tbs of turmeric powder
1/2 tbs of salt
1/2 tbs of black pepper
1 cup of all purpose flour

Steps:

1. Prepare the tempura dipping sauce per bottle instructions. (Optional)
   
2. Clean the fish.
   
3. Mix ingredients A in a bowl.
4. Dip fish pieces in the mixture. Make sure each piece is well covered with the flour mixture.
5. Heat up enough oil to cover the bottom of a frying pan.
6. Fry the fish for approximately 5 min on each side.
7. Serve with rice.

Penang Assam Laksa

Recipe by: SH

Prep Time: 30 min
Cook Time: 1 hrs
Serving Size: 4

Tools: Pots

Ingredients:
A: Soup Base
3 cans of 15oz mackerel in brine (Chicken of The Sea)
1/2 cup of tamarind paste (sour)
1 big red onion
1 stalk of lemongrass
2 tbs of chili powder

B: Garnish
Cucumber (shredded)
Pineapple (small cubes)
Mint (leaves)

Staple:
1 packet rice stick

Steps:

1. Keep the brine from cans of mackerel. Clean out the bones from each of the mackerel. Place the brine and mackerel meat into a cooking pot.
2. Add water to tamarind paste and extract the tamarind flavored water into the same cooking pot. Repeat until the amount of soup base desired. The amount of tamarind diluted controls the sourness of the soup.
3. Blend onions with 1 cup of water and add it to the pot.
4. Tie up (knot) the lemongrass stalk and add it to the pot.
5. Once the mixture has boiled, cook for another 45 minutes on medium heat.
6. Flavor to taste with salt and add the chili powder.
7. Cook the rice stick in a new pot of boiling water for 20 min.
8. Serve noodles in bowl, pour in soup, and garnish it.