How to cook nice meals

[autumnbronze]

Okie, the pix ....


http://postimage.org/image/2fetsys2s/


The recipe:

1. I make some small cuts on the fillet of salmon and squeeze some lemon juice.

2. Then I scoop some of the jam, mix it with 1 Tbsp of stock and spread it on the fish. you can dilute the jam more if you want so that its not too dry and has a gravy like consistency (can't give you measurement because I cook by agaration).

3. I fry some chopped garlic and put it aside (optional).

4. Then I pan fry salmon in low heat or bake it in the oven. When its ready, I add the garlic on top.

I serve it with stir fried vegetables and brown rice for DS or alternatively, you can make it into a purely western meal with potatoes and steamed vegetables (for DH).

Don't have any pix of the completed meal at the meoment, but when I next cook it, will post.

[schweppes]

autumnbronze:

Okie, the pix ....

Mmmm.... sounds yummy, sista. :thankyou: for sharing. Must try this out one day as it seems easy to whip it up in a jiffy.

Btw, pardon my blur-ness, but doesn't the salmon fillet comes with lots of bones? How do u debone the fish?

I've had bad experience with fish bones before and one of my cousins choked on a bone when young and had to go for day surgery. Since then.... am very wary of eating fish dish after that.... :roll:

[jtoh]

autumnbronze:

Okie, the pix ....

Thanks for the recipe. Sounds interesting.

[jtoh]

autumnbronze:

Whahahaha, it IS made in Australia. I purchase it from NTUC Bishan, the section where they carry a range of products from Down Under.

:lol: :lol: :lol:

[jtoh]

noob:

Ya sorry typo error

I steam it. Just the usual sauce with tomato, plum etc garnishing.

[autumnbronze]

schweppes:

Mmmm.... sounds yummy, sista. :thankyou: for sharing. Must try this out one day as it seems easy to whip it up in a jiffy.

Btw, pardon my blur-ness, but doesn't the salmon fillet comes with lots of bones? How do u debone the fish?

I've had bad experience with fish bones before and one of my cousins choked on a bone when young and had to go for day surgery. Since then.... am very wary of eating fish dish after that.... :roll:

Hi Schweppes,

You are welcome

I buy my pre-cut salmon pieces mostly from NTUC. You can actually tell whether the pieces have bones just by scrutinizing it. Think it depends on how the fishmonger cuts them lah and which part of the fish also ... So far, I have not had any bad experiences in all these years. For DS, I tend to cut up the salmon after pan frying and check for bones before giving it to him.

When I do buy them from the wet market, I will specifically tell the fishmonger that I go to to help me remove the bones using my DS as a 'reason'. Think the bones in cod fish are more trickier cuz at least in salmon, you can make out the white bones.

[autumnbronze]

jtoh:

Thanks for the recipe. Sounds interesting.

You are welcome jtoh

[Happy Mama]

:thankyou: for sharing the recipe, Autumnbronze.


I will go look for the jam then try to prepare the dish. :celebrate:

[autumnbronze]

Happy Mama:

:thankyou: for sharing the recipe, Autumnbronze.


I will go look for the jam then try to prepare the dish. :celebrate:

You'er welcome, Happy Mama

It just occurred to me that perhaps the jam can be prepared separately with stock. This means that you can pan fry or bake the salmon and pour the jam liquid over the salmon just before serving after adding a little stock and heating it up. The only drawback is that you cannot taste experience the 'caramelized' taste of the marinade after cooking.

[Augmum]

Augmum:

PORK CHOP IN JAPANESE SAUCE N FRUIT JUICE


http://postimage.org/image/2o1lryu10/

Happy Mama:

Augmum:

glad that u have the interest to try this dish out.
ok, later i am free, i'll type out the recipe and procedure for u and Happy Mama.

So happy you are going to type out the recipe for us. :dancing: :dancing: Thanks once again, Augmum. :celebrate:

Happy Mama and Autumn
Below is the recipe for the PORK CHOP IN JAPANESE SAUCE n FRUIT JUICE which i tried the other nite.

I use loin meat.
Seasoning :
Japanese BBQ sauce sauce
Soya sauce
Some minced garlic
An egg
Meat tenderizer (a must, and also need to pound the meat with a meat hammer, so that it is tender)

Marinate for 1-2 hrs. Deep fry .
oh yes, before frying, sprinkle some cornflour on it.

After frying, mix some more japanese BBQ sauce,
fruit juice (i use marigold fruit juice, mangosteen, can also use cranberry , grapes, whatever so long, not sour type)
and a bit of maltose to thicken the sauce. Pour over them.

these pork chops are tasty and unique in flavour, try it out....... :love: :celebrate: