Fried Garlic Salmon

If Thursdays are for veggies - then Fridays are for fishy.


Fried Garlic Salmon

Ingredients:
- fresh salmon
- 5 cloves of garlic, finely chopped
- ginger powder
- 1 tablespoon of butter
- salt

1. Wash the salmon.
2. Rub it with ginger powder to tame the fishy taste.
3. Rub it with salt to taste. Set aside.

4. Heat pan and add butter. Careful not to burn it.
5. Add garlic. Roast until golden brown then drain the butter. Set aside the roasted garlic.
6. Heat pan again and add some oil. When it is hot enough, fry the salmon.
7. To cook the salmon evenly, set your stove to medium heat so it doesn't overcook the surface. Flip the salmon to cook the other side.
8. Drain the excessive oil from the salmon. Blot it with a table napkin.
9. Put it on a plate and sprinkle the roasted garlic on top.

It's nice served with baby potatoes and mixed greens for some freshness.


smakelijk eten!

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Stir fry green leafy veg + fried tofu

It is such a challenge to be a vegetarian. And since we can't commit to it, Mark and I decided to have at least 1 day in a week free from meat - our Veggie Thursdays.

Here's what we had for dinner last Thursday.


Fried Tofu with Greens stir fry.

Ingredients:

Veggies:
- Fried tofu
- 200g of green (baguio) beans
- 200g asparagus
- 500g bokchoy, quartered
- 500g pechay, chopped coarsely
- 1 large white (tagalog) onion, sliced thickly
- 1/4 cup chopped fresh coriander (wansoy)

*Slice the asparagus and green beans in 3 part so it's bite size.

Sauce/Flavor:
- 2 cloves of crushed garlic
- 1 tbsp. grated ginger
- 2 tbsp. sweet chili sauce
- 1 tbsp. peanut butter
- 1 1/2 tbsp. brown sugar
- Half lemon, squeezed and mixed with a little bit of water
- Salt to taste.

1. Stir fry onion and ginger in a hot wok with oil until the onion is slightly soft.
2. Add green beans, followed by the asparagus because these takes a while to soften. It should turn to bright green when it's half cooked.
3. Add bokchoy, pechay, corriander, and then the sauces and sugar until the leafy veggies wilts a little. Careful not to over cook.
4. Mixed the Tofu.

* I personally do estimations half the time. I don't necessarily follow the measurements (tbsp, cups, grams etc.) found in cook books as I feel more comfy going with my feelings and basing the flavors on my taste so feel free to free style on how much salt, sugar, peanut butter you want to put - it will all depend on your taste.

Tofu Frying.

Frying tofu is sometimes can be challenging. Here's an idea how i fry my tofu without breaking it:

If you have a big tofu like this:


I like cutting it in four parts like the photo below, and fry them in this form.


You will know that tofu is cooked when the oil is not going crazy anymore (you know what i mean) and so you can turn the tofu on the other side. Fry until its golden brown.

When its cooked, that's the time you can slice them into cubes.

Wrap up.

This recipe is Indonesian flavor inspired. It is also nice to serve this with beef/pork satay. But I served this with rice and vegetarian meat skewers since we wanted to go 100% meat free on Thursdays.

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Simple Side Salad

Easy but tasty.

I love experimenting and freestyling in the kitchen, and I recently came up with this salad idea. This recipe may not be new and I'm pretty sure some salad lover have already came up with this long before I discovered it. But let me present it to you with some personal touch in terms of texture and flavor. I'm so crazy about this salad that I want to match it with every dish I cook. But seriously, this salad is best matched with your favorite grilled meat dish, or when you feel that sudden cravings for something fresh - this is a perfect fit! Simple and easy to prepare, yet classy and tasty :).

Ingredients:
- 4 pieces ripe tomatoes, bite size sliced.
- 1 white onion, cut in to C shapes
- Fresh basil leaves, finely chopped.



Dressing:
- 2 Tablespoon of balsamic vinegar
- 1 tablespoon of honey
- a pinch of salt
- ground black pepper



(make sure you wash your veggies thoroughly)
1. Slice tomatoes to bite size. I personally like cutting it in half from the stem downwards, and then divide the half in to 3 parts. Set aside.

2. Peel and cut the white onion thinly. You can slice it in rings, it depends on your taste. But I like to cut it in half, and then slice into wedges thinly, so when you separate layers, you'll get like C shapes (sorry for that very poor instructions, but hey that's what the photos are for :P). I think that thin C shapes look good with bite size tomatoes. Set aside.



3. Coarsely chop the fresh basil leaves. You can tear it with your fingers for more different texture.

4. Put the balsamic vinegar and honey in a small bowl. You can actually use vinaigrette as a substitute to balsamic vinegar. It's all up to your taste, but the honey is necessary to give you that sweet and sour flavor. Put a pinch of salt to taste.

5. Mix all veggies together in a bowl, and sprinkle the dressing. Make sure that the dressing is just enough to coat the veggies, careful not to drown them. I always like lightly dressed salad and preserve the fresh taste of the veggies.


Your simple side salad.

I strongly recommend to try this, a quick way to serve something fresh together with your main dish!

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About this blog

Lekkericious - the Homemaker's Shack is focused on easy, stress-free home style cooking, designed for busy homemakers who always run out of food ideas to serve. But then, homemakers aren't just about cooking. So I decided to write ideas on just about anything and everything I think is useful to homemakers. Let's talk about an empowered homemaker's lifestyle, the ups and downs, boredom and excitement of being one. Tackle obstacles, frustrations, hardships and ways to overcome them in your journey to fulfilling this role. Let's talk about house keeping tips and tricks, self maintenance, bonding activities and romantic ideas - anything that would relate to a life of a homemaker. I hope to not only enrich your kitchen, but also your lifestyle as a fabulous homemaker.

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