Salmon Patty

Ive got lotsa salmon leftover from the bbq, so I decided to have a go at making Salmon Fish Cakes or also commonly called as Salmon Patty.

Few recipes call for ingredients that I dont have. But Jamie's was very simple and I have all the things needed make them.

So here goes. Original recipe taken from: http://www.jamieoliver.com/us/foundation/jamies-food-revolution/recipes/SALMON_FISH_CAKES

Didnt actually follow the recipe to boot, kinda lazy to measure things up, so I just whip up whatever feels right.

Here's what I use:
It was probably about two slices of Salmon (not too sure since it was leftovers and already in broken pieces)
One potato (russet)
Two eggs
Lime juice (from quarter lemon)
a handful of english and italian parsley (more of english ones as I had plenty of those)
flour (in the mix, probably about one table spoon, for dusting I used more until it firmed up).


Method:
I first mashed the potato, salmon and parsley together

Then added the eggs (beaten)

Then the lemon

Added flour to firm it up, salt and pepper to season it, and scoop up in a ladle to make patty

Have not fried them yet so I dont know whats the end result's gonna be like. Will add pictures and comments on the taste.

Update: happy to report that it tastes quite good :)

Kari ikan (fish curry)

This recipe is measured for one piece of bawal

Tried and tested, finally one that works. (I actually had it for a while already, but didnt have the guts to try it out.  I jotted this down when sis (or was it mama) cooked it. This time I made sure I had exact measurements. So please excuse the unconventional way of my measuring - main hentam whatever that came to mind to describe the amount.

10 x Bawang merah 

5 x bawang putih

Rempah kari 2 small packets 

Rempah ratus 1 small packet

Minyak - about 10 cm depth 

Asam jawa - a size of pingpong ball

Daun kari - 2 sprigs

2 x bawang besar cut quarter

2 x tomato cut quarter

Bendi

One piece of bawal

Salt to taste

Sprinkles of course black pepper

1. Blend or slice thinly bawang besar and bawang putih

2. Heat the oil, and put in bawang blended/sliced

3. Make a paste out of the curry powder and rempah ratus.

4. Add the curry leaves, the curry paste once the shallots are lightly browned. 

5. Cook the curry paste until oil is separated from the mix ( orang melayu panggil naik minyak)

6. Get tbe juice out of the asam and add in

7. Add in a bit of water and the fish

8. If you want to put santan, this is when you add it in

9. Bring to boil and salt to taste

10. Add in quarted tomato and onions

11. Leave to cook for another few minutes, add water if too thick

12. Lastly add in the ladyfingers and blackpepper sprinkles

I am sooo over the moon finally I can cook a decent fish curry :)

Grilled Salmon with alfredo pasta

  

This is my first time trying alfredo pasta. Wasnt very successful, the sauce came out a bit curdled, maybe next time i should add a bit of water and simmer less.

The recipe was from:

http://allrecipes.com/recipe/alfredo-sauce-2/?scale=2&ismetric=1

Ingredients:

+ butter

+ cream

+ parmesan cheese

+ parsley

+ crushed garlic

And  I added  a bit of salt and pepper as well.

Initially I wanted to cook the salmon as part of the alfredo, but changed my mind in case it doesnt turn out well. It was a good call, because Mr Fluff was making faces at my alfredo when he realised that there was cheese in it.

He said it was quite nice, but I dont think he enjoyed it very much. I guess this one is not going to be a repeat - since I am not exactly a fan of Alfredo either.

Ikan masak pedas

Each time we go to Usop (the Thai restaurant near our place), without fail Rizal would order this Ikan Kembong masak pedas.

So after seeing it like thousand of times, one day I decided to try it at home.

The ingredient for this dish is quite simple, all you need are:

Ikan Kembong 3 ekor (medium size)

From Ikan masak pedas

Cili Boh 3 tablespoon

Tomato 3 tablespoon

Bawang Besar 1 1/2 biji (taruk 2 pun takpe)>> Slice

Halia >> Slice

Cili Merah >> Slice

Optional: Baby Corn >> Slice

Optional: Cauliflower >> Slice kecik2

Optional: Tomate >> cube of fours (or sukati camana nak potong)

From Ikan masak pedas

From Ikan masak pedas

Yang ni pound together:
Garlic 4 cloves
Cili padi setengah genggam (kalau nak pedas put more)

From Ikan masak pedas

Okay. First thing to do is to fry the fish. Rizal likes it garing, so usually I would make 3 diagonal scores on both sides like this

From Ikan masak pedas

In on of the recipe I read you need to put a bit of cornflour to make it crispy, so I put added a bit of cornflour to the tumeric and salt mix

From Ikan masak pedas

Mix it well with the fish

From Ikan masak pedas

Then fry it when the oil is really really hot. Once fried then take out and put on the serving plate

From Ikan masak pedas

Next, take out unwanted oil from the wok and leave only enough like below

From Ikan masak pedas

Add in all the pounded stuff (cili padi + garlic), sliced ginger, sliced bawang besar

From Ikan masak pedas

When it is slightly cook add cili boh (about 3 spoons). Add Sliced red chilli, Cauliflower and baby corn

From Ikan masak pedas

Continue to stir and add tomato sauce, again about 3 big spoons (if prefer masam sikit add a bit more)

From Ikan masak pedas

I added a bit of water so that it is not so thick, and to allow it mix well. Oh and don't forget to add pinch of salt.

Leave it dry out to the thickness you like, and then just pour over the fish.

From Ikan masak pedas

Lastly, just garnish it with parsley

From Ikan masak pedas

That's it! Bon appétit..

Fish Curry

Okay, this is not really a completed recipe since I am yet to find the perfect combination / measurements for it. Right now, I still need Rizal to help me with the tasting to tell me what to adjust. So.. Kalau x sedap.. consider yourself warned okie.

As usual lets start with ingredients. Pretty basic stuff:
1. Oil
2. Salt
3. Red Onions (pound coarse)
4. Garlic (pound coarse)
5. Curry leaves
6. Tomatoes (cut into four)
7. Asam Jawa (mix with water)
8. Curry powder (I use Baba's or Aligappa. Mix with water)
9. Fish (suitable fish: tenggiri, small kembong, bawal hitam (cut))


And here are the Optional things you can add on:
1. Lady's fingers
2. Coconut milk
3. Green Chillies

As you know there are different variation and type of curry, and the recipe I am sharing here was given to me by Rizal's mum.

This time I used ikan temenung. One of Rizal's favorite. According to him the fish meat is sweet thats why he likes it. Since I dont eat fish curry I just take his word for it


We have a Karipalley plant, so I just took the curry leaves from our plant ;). A hint on choosing the leaves, pick the old ones, it gives better flavor


Okie dokie, lets get rolling.

1. Heat the oil. Sautee onions, garlic and curry leaves


2. Once browned, then add curry powder mix

3. Let it dried up, until the oil surfaced. Org panggil naik minyak.


4. Add Lady's Fingers if you like. Also if want to put in santan, this is when you add it. I didnt put any santan. Just lady's fingers


5. Add the asam jawa mix, then tomatoes. Bring to boil


6. Finally, add the fish. Allow the fish to gently simmer, not actually boil, or the outside will break into pieces before the inside is done.


7. Once mixed well, that's it. Turn off the heat and serve!

Steam Fish Thai style

Today I am so proud of myself, I managed to cook the steamfish the Thai style.
I have been wanting to eat the steamfish for a few days, and this morning I got up early to go to the market.
It was the first time I was that early at the market, and I was quite surprised to find that there were lots more fish and fresher food .. tee hee hee.

Anyhoot, I managed to buy a siakap fish. It was slightly above 0.5 kg, costs me RM11. I then hunted for the other ingredieant such as ginger, lemongrass etc etc..

There is this other crucial ingredient that I have been looking for high and low, and could not find it, which was the Asam pickle. I was just thinking of substistuting it with something else since I could not find it. But today, I just thought as a final check, I just looked at Mercato Pavillion in case they have it, and Lucky Me, I found it there.

So, since I would like to ensure my future venture of cooking this Steamfish be as successful, i am going to write the recipe down (unfortunately, no photos.. semua dah abis)

The Market List
1 Ikan Siakap
4 pieces of Pickle asam
1 red chilli
10 Cili Padi
1 tomato
1 Limau nipis
1 bawang besar
4 garlic
1 inch Ginger (halia muda)
2 stalks of lemongrass
coriander leaves
salt, fish sauce, whitepepper & cuka to taste
5 pinkspoon corn flour


1. Preparing the fish
Clean the fish with salt and lemon
Once clean put in the wok

2. Preparing the ingredients
->Slice thinly the following:
- garlic
- cili
- lemongrass
- ginger
- red chilli
-> ketuk cilipadi
-> slice tomato to 6 slices

The way to cook:
1. Put the fish and all ingredients (ingredients no 2. above + the asam) into the wok








2. Add water, with some of the water mixed with corn flour.
The water level should cover the fish







3. Bring it to boil, with the lid on

4. Once boiling, add salt, fish sauce, cuka and perahan limau to taste

5. After about 5 mins, turn the fish over

6. When it is almost cooked, at white pepper

7. To serve, put the Coriander leaves on top