Tag Archives: Salad

Asian Salmon and Salad

12 Monday Nov 2012

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Asian Salmon and Salad

This is one of the best seasoned salmon I’ve tasted. We had it on Saturday lunch and Andrew requested for it again the following Monday. It’s one of the quickest to cook so I really don’t mind. I tried to follow a recipe online (here) and added my own twist.

First, the marinade is made up of soy sauce, ginger, lemon grass, garlic, chilli and coriander. I’m going to share you a secret. I used ginger and lemon grass from the tube. Why? Because it’s difficult to peel and slice/mash a real ginger! Much more to pound and juice a lemon grass. Besides, I always end up throwing a whole bunch of herbs after using it one. I know the tube ones are not at par with the real ones but they’ll do the job. Maybe when I’m hosting a dinner or needs to impress people, I’ll use real ingredients. LOL However, I do not use garlic from the tube! I don’t know, I just think there’s a big difference in taste.

Anyway, so that’s the marinade. Add some sugar to lessen the saltiness of the soy sauce. Do not add a lot of soy sauce! You do not need to drown your salmon, just enough to add taste. Cover the marinade and place in the fridge for 1 hour. Tonight, I wet to the gym after I did marinade. I attended the body pump class and when I got back home, fish was ready to be cooked!

I’ve had my trial and attempts with cooking the salmon. Andrew doesn’t want anything raw. The first time we cooked it at home, it turned out to be dry and really flaky like tuna. So what I did this time, I pan fried each side on medium heat for 2-3 minutes, then place them in the oven for exactly 5 mins. The oven was set to 180 degrees Celsius. Oh, but before I placed it in the oven, I drizzled runny honey on top of each. Trust me, the sweetness of honey will compliment with the chilli and coriander.

Then for the salad, chop whatever greens you have. Add some carrot, cucumber and chillies. Since I’m into coriander lately, I added some chopped leaves. I bought this Thai salad dressing from the supermarket and it was really good! I’ll take a photo next time 🙂

Enjoy!

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Sorry, I’m not giving proper instructions and measurement of ingredients. This is because I do not really measure when I’m cooking and it really depends on your own judgement of taste. I you love garlic, then add heaps of garlic. If you don’t like coriander, then forget about coriander!

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CK – Orange Dinner

11 Sunday Nov 2012

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We weren’t able to go to the shop (supermarket/grocery) today so I just had use whatever was available in the kitchen.

I saw chicken breasts. I googled “easy chicken breasts recipe” and came across a recipe using 5spice as flavor for the chicken and having salad eith oranges. We still have lots of oranges from last week so it was perfect. I didn’t have other ingredients for the salad so I just added what was available to me.

Orange-themed dinner

5 Spice Chicken

It’s just coating your chicken with 5spice seasoning, salt and pepper. I first tasted 5 spice when my Vietnamese colleague invited us for dinner. He served really good chicken wings. He said he used 5 spice. It’s a mix of several spices, star anise, cinnamon, cloves and I can’t really remember the others. The 5spice that I have seems to have a lot cinnamon though, not sure if it’s the normal taste. And for sure, my Thai colleague’s chicken was way better. I need to ask him if he added some special ingredient!

Anyway, coat chicken, then fry for about 3 mins on each side then transfer it to the over for 8 mins. The recipe I was basing on said it should be 6-8 mins. I didn ‘t believe it and left my chickwn breasts in the over for 10mins. Then I let it seat for more than 5 mins. It turned out good, I just realized how I always had my chicken overcooked because it’ll end up tough and difficult to chew. However, I think it should’ve been better if I removed it from the oven after 8 mins.

Orange Salad

I only had spinach. It was supposed to be mixed green, but spinach I’m sure spinach will do. I pulped 2 oranges above the spinach to make sure the spinach catched the juices from the orange. I also saw avocado so I added some slices. Then i topped it with walnuts. I drizzled some balsamic vinegar and olive oil as dressing (plus the orange juices!)

Sangria attempt

I wanted a bubbly to go with the chicken and summer-y salad. I only saw half a bottle of shiraz sitting there so the Sangria idea came up to me. I googled some recipe but most of the recipes require complicated ingredients (like ginger ale). Anyway, I transferred the wine into a pitcher, sliced some oranges, juiced an orange and a lemon, open a canned pineapple and added all its juice. I added some pineapple chunks too and raw sugar. Then lastly, threw in a lot of ice. It turned out delicious! I can’t wait to make it again, probably on new years’ drinking party with friends. It’s easy and you can use cheap wine and it will still taste good!

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CK – Carrot and Egg Salad

06 Tuesday Nov 2012

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CK’s back! For all you idiots who don’t know what’s CK, it is Chanda’s Kitchen! Haha! I can see your eyes rolling.

Anyway, I’m sharing this simple salad as starter for my welcome-back-to-blogging series. It’s easy, so it means I do not have to explain a lot and I can sleep after 10mins as it’s already 11:48PM here in Sydney.

Basically, boil eggs and while waiting, peel and grate carrots. When the egg’s done, peel, slice and top onto the grated carrots. Add salt and pepper depending on your preference. Finished! Yehey!!!

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Carrot and Egg Salad

It’s one of my favorite salads. Aside from the obvious that it’s so healthy (hello! protein and veg!), it’s so good because it’ll make you appreciate the taste of carrots. Honestly, I don’t like carrot sticks. It’s just difficult to chew. I’d rather much on potato chips, duh. But with this salad, you’ll taste the sweet juice of carrots without the difficulty of chewing. Probably the salt and pepper help to bring out the taste as well? With this salad, you won’t realize that you’ve finished a carrot or 2 and that you’ve ate something really healthy.

Enjoy!

^*^ Chanda