Simple Recipes to Share

[apple79]

Baked salmon- easy and nutritious


1. wash salmon and pat dry
2. place on aluminium foil and rub a bit of salt and sprinkle some olive oil and ground pepper
3. Squeeze a little lemon juice
4. Baked for about 20 to 30 mins


That’s all! Yum yum.

[Greenpink]

Tamarind,


May I know where did you buy the Vermont Curry. Looks like a simple dish to prepare.

[happymom_aa]

tamarind:

This the only thing I know how to cook other than steam fish.


Japanese curry
Vermont Curry
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Carrots
White onions
Chicken or
beef (I used shabu shabu sliced beef(frozen) from NTUC hypermarkt, nice ! About $9.00 a packet, enough for 3-4 meals for 2 adults)

Just add water, mix everything together and stir until all cooked. Very difficult to go wrong The curry tastes very good with rice, so you tend to eat more rice and less meat. My kids love Japanese curry !

Japanese curry does not contain coconut milk and is less sinful.

My favourite too!

[tamarind]

Greenpink:

Tamarind,


May I know where did you buy the Vermont Curry. Looks like a simple dish to prepare.

I bought it from NTUC supermarket. You can try looking for it at any Supermarket with Japanese section.


happymom_aa,

[PlayfulFairy]

Hmm I usually don’t measure the amount of ingredients/seasoning when I cook…hehe go by gut instinct…


1) Saute a few onions(finely chopped) with a few spoonfuls of olive oil. (When using olive oil to cook, don’t turn to high heat, if not, it’ll mutate to trans fats!). If you want your soup to turn up more ‘sinful’(shiok!), use butter instead of olive oil)
2) Next, pour in a tray of white button mushrooms. Saute them with the onions.
3) Stir in a bottle of fresh cream(if you want to feel ‘healthy’, use fresh mik or evaporated milk… but I swear by fresh cream when I cook western soup haha) with bowls of chicken stock/water.
4) Wait for the ingredients to boil.
5) Upon cooking, blend the soup till smooth.

Lastly, season with salt and pepper. If you want your soup to be more fragrant, you can put some Italian herbs. Before serving, place a stalk of parsley on top of your soup to furnish it. Voila!

[thebusybee]

winth:

..........pumpkin stew that I make.


Ingredients:
Pumpkin
Minced Meat - usually bought those frozen ones - pre-packed from NTUC
Silver fish - pre-fried (can be stored in containers for long periods of time)

Preparation:
Cut pumpkin into bite sizes :nunchuk:
Marinate the minced meat with lots of yummy sesame oil + soy sauce or pepper (marinate for at least 1 hour)

Method:
- Oil onto frying pan, once it's hot, put pumpkin in, stir fry a little
- Pour water in, just enough for the pumpkin can be partially submerged in the water
- While the water is boiling, pour minced meat in and spread it across so that you get nice bits and pieces of minced meat
- Allow it to simmer with occasional stiring to ensure pumpkins are evenly softened
- Water will gradually turn orange and thicken. After around 10-20 mins (I think), pumpkin will look very soft. No other seasoning required.
- Just few minutes before it's ready, can sprinkle a generous amount of fried silver fish onto stew to add a little crunch to it.

A healthy vegetable dish for the family. Plus very little preparation time required. Just that need to keep looking out for the fire and water so that the stew will not dry out.

Good, simple and healthy recipe.

Tried it tonight, real tasty. Good mix of fragrance (sesame oil), saltiness of the silver fish and sweetness of pumpkin....yummy....

Pumpkin was not in my mum's shopping list since young hence I've not cook for the adults so far. Actually i cooked earlier for DS and nephew, took a bite to taste, ended up I like it!

Thank you for the recipe. THUMBS UP!

Everyone else should try it too!

[heyhoe]

My easy and quick dish is yong taufoo soup. I don’t use ikan bilis as I prefer to work with chicken stock.


I would place celery, carrot, corn and chicken drumsticks (without skin). Once cook, I will add in chinese cabbage and yong taufoo. If I use lots of chicken I don’t add chicken stock and no salt as well.

Taste good enough for us.

[sunflower]

tamarind:

Greenpink:

Tamarind,


May I know where did you buy the Vermont Curry. Looks like a simple dish to prepare.

I bought it from NTUC supermarket. You can try looking for it at any Supermarket with Japanese section.


happymom_aa,

Hi, I saw the Vermont Curry in Shop & Save too!

[MLR]

This is my dinner tonite: Assam Stingray with healthy rice:


http://www.postimage.org/

The assam paste is from my mom, I had tried Asian Gourmet Assam Pedas paste, just as good, but I like to add in some fresh chillies and some assam water just to jazz it up.

I cut up a brinjal (eggplant), ladyfingers (okra), a big tomato, an onion, some sliced fresh pineapple and 3 pieces of stingray (about 600gm).

Heat up about 2 teaspoonful of oil, fry up the onion till soft, add in tomato wedges.
Put in the paste, and when it start to splatter, add in about 500 of water.
When it starts to boil, add in the veg. When it starts to bubble again, add in the fish pieces.
When it boils up, turn down the heat and simmer for another 10 to 15 mins. Serve and enjoy.

I like to use stingray when cooking assam pedas, cos it one fish that can take re-heating and it actually tastes better after long simmer. Another is no sharp bones, DH is pretty scared of fishbone. Had one stucked in his throat years ago.

PS: The plate looks a little messy becos its DH's 2nd serving and he loves gravy. :oops:

[ChiefKiasu]

MLR:

This is my dinner tonite: Assam Stingray with healthy rice:

... DH is pretty scared of fishbone. Had one stucked in his throat years ago...

Me too. I don't mind fish, but I'm deathly afraid of fish bones. Anyway... that looks way better than the cheeseburger I just had for dinner.