Sautéed Salmon with Long Beans and Mushrooms

Sautéed salmon with long beans and mushrooms (serves 3)

Ingredients:

2 slabs of salmon fillets, cut into cubes

200g of long beans, cut into 2cm pieces

400g of button mushrooms

2 tsp minced ginger

3 tsp minced garlic

4 tsp sesame oil

4 tbsp light soy sauce

Cooking wine

Instructions:

1) Marinate the salmon with 2 tbsp of light soy sauce and 2 tsp of sesame oil. Leave it for half an hour or more.

2) Heat up some oil in a skillet, then fry 1 tsp of garlic and 1.5 tsp of minced ginger. Once it is fragrant, add the salmon cubes in and sauté for another 7 to 10 minutes. You can cover the skillet to let it cook faster.

3) Remove the salmon cubes. Now fry 1 tsp of garlic and 1.5 tsp of minced ginger again, then add the long beans and mushrooms, together with 2 tbsp of light soy sauce, 2 tsp of sesame oil, and a splash of cooking wine.

4) Saute for another 7 minutes or so, and similarly you can cover the skillet to let it cook faster.

5) Add the salmon cubes back, and serve.

Pan-fried Milkfish Belly

Pan-fried milkfish belly (serves 2)

I was a bit hesitant to prepare this again, because the first attempt resulted in a huge amount of oil splattering all around my kitchen. This time, I tried another method - putting zero oil. And it worked 

Ingredients:

1 milkfish belly

Salt

Instructions:

1) Clean the fish and dry it as much as possible. Salt both sides and leave it for a few minutes. Don't be too generous with the salt as the fish is quite thin.

2) Place a non-stick skillet on the stove and turn on the fire. Once it is hot, place the milkfish belly in, belly-side (with the fat) down. 

3) Leave it for 3 to 4 minutes, then flip it and leave it for another 3 to 4 minutes. 

Lu Rou Fan

Lu Rou Fan (serves 2)

I actually saw this from ieatishootispot, but it used a pressure cooker which I was unwilling to invest in (mainly due to space constraints). So I decided to modify it for a slow cooker instead.

Ingredients:

350g pork belly, sliced into strips

200g radish, sliced into small cubes

80ml cooking wine

50ml thick dark soy sauce

20ml light soy sauce

0.5 tbsp rock sugar

70g of shallot sauce, or 0.3 cup of fried shallots

2.5 tsps cornflour

2 bowls of cooked rice

Spring onion

Instructions:

1) Heat up some oil in a skillet, then add the pork belly. 

2) Saute it for a few minutes until it starts to brown, then add the cooking wine. 

3) Saute it again for a while, then add 70ml water in together with the dark soy sauce, rock sugar, light soy sauce, shallots and radish.

4) Mix it well, then add to a slow cooker. Turn it on low for 6 to 8 hours.

5) Remove some of the excess oil, then add the cornflour in bit by bit while stirring. Turn the slow cooker on high for just a few more minutes.

6) Pour it on your rice, garnish with spring onion, and serve.