Salmon with Garlic Lemon Butter Herb Sauce

Salmon with Garlic Lemon Butter Herb Sauce

Ingredients:

Salmon fillet

Salt

Italian herbs

Clarified butter

4 tsp minced garlic

2 tbsp lemon juice

2 tbsp butter

2 tbsp parsley

Instructions:

1) After cleaning the salmon, dry it as much as possible.

2) Cut some slits, length-wise, across the salmon skin. This will prevent the salmon from curling up during cooking. Don't slice too deep though, or the salmon may get overcooked.

3) Season both sides of the salmon with salt and Italian herb seasoning. 

4) Ensure that the salmon is near room temperature, then heat up a frying pan over medium heat. When it's hot, add some clarified butter in.

5) Add the salmon to the pan, skin-side down. Use a spatula and press the salmon down gently to ensure that the skin is flat.

6) Let the salmon continue to cook for around 6 to 7 minutes. Scoop some of the butter and oil and drizzle it on top of the salmon just to cook the flesh a bit more.

7) Flip the salmon over to cook the flesh side for a short while, then remove from the pan.

8) Add the garlic and lemon juice into the pan and let it cook for a while. Then add the parsley and normal butter in and mix until the butter melts.

9) Drizzle the sauce over the salmon and serve.

Stir-Fried Bittergourd with Eggs

Stir-fried bittergourd with eggs (for 2 pax)

Ingredients:

1 bittergourd

1 tbsp light soy sauce

1 tbsp cooking wine

1 tsp sesame oil

2 tsp minced garlic

2 tsp concentrated chicken stock

1 tsp sugar

3 eggs

Salt

White pepper

Oil

Instructions:

1) Cut the bittergourd to half length-wise, then scrape out the insides and seeds. Slice it thinly.

2) Break the eggs into a bowl and beat them lightly. Add the light soy sauce, cooking wine, sesame oil and a bit of white pepper, then mix well.

3) Heat up some oil in a skillet, then add the minced garlic. Once fragrant (should take only around 10 to 15 seconds), add the bittergourd slices and stir fry for around 2 to 3 minutes.

4) Mix the concentrated chicken stock with a bit of water, then add the sugar and mix well. Add the mixture into the skillet and stir fry until it is uniform.

5) Add the egg mixture slowly into the skillet, stirring as you pour it in. Once they are scrambled (should still be a bit moist), it is done. Serve immediately.

Chicken Rice

Chicken Rice (for 2 pax)

This was a lazy attempt at steaming the chicken and rice together. It turned out rather decent actually.

Ingredients:

For the rice

⅔ cup rice

1 cup chicken stock (around 235ml)

1 stalk spring onion, tied in a knot

15g sliced ginger

5-6 garlic cloves, halved

For the chicken

5 chicken thighs or equivalent

1 tsp grated ginger

2 tsp minced garlic

2 tsp sesame oil

1.5 tsp salt

Instructions:

1) Marinate the chicken with the grated ginger, minced garlic, sesame oil and salt. Let it marinate overnight or around 4 hours.

2) Wash the rice, then drain it. Put it in a dish (big enough for the rice and chicken).

3) Fry the sliced ginger and garlic cloves for a short while until slightly brown and fragrant, then add it to the dish.

4) Pour the chicken stock in, and add the spring onion in. 

5) Now add the chicken on top of everything, and steam it for 30 minutes. 

Japanese Salmon

Japanese Salmon

Ingredients:

2 salmon fillets (around 150g each)

1 tbsp soy sauce

3 tbsp mirin

1 tbsp sake

Instructions:

1) Mix the soy sauce, mirin and sake well in a bowl. Then use the mixture to marinate the salmon overnight, or for 4 hours.

2) Heat some oil on a pan at medium heat, then add the salmon fillets in (skin-side down). Leave it for around 2 minutes. 

3) Pour any remaining marinade on the salmon fillets, then flip them around. Cook for around 5 to 6 more minutes, then serve.

Chicken Tenders with Garlic and Spices

Chicken Tenders with Garlic and Spices

Ingredients:

350g chicken tenders

1 tsp smoked paprika

0.5 tsp cayenne powder

4 tbsp unsalted butter

3 tsp minced garlic

1 tsp Italian herbs

Salt

1 tsp dried parsley

Instructions:

1) Season the chicken tenders with the smoked paprika, cayenne pepper and 0.5 tsp salt. 

2) Heat up a skillet on high heat, and add 3 tbsp butter in. Once the butter melts, add the chicken tenders in and cook for 2 minutes before flipping them over.

3) Push the chicken tenders to one side of the skillet, then add the minced garlic and 1 tbsp butter to the empty space. Once the garlic starts to brown, mix it well with the chicken tenders.

4) Add a bit more salt to the chicken, together with the Italian herbs. Mix well again, and serve.