Baked Salmon Free Style

>> August 30, 2010

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- 2 pcs sliced salmon
- 4-5 Tbsp. all purpose cream
- 1/3 cup water
- 1 Tbsp. finely chopped parsley
- slices of mozarella cheese
- butter
- garlic powder
- salt
- 1 pc lemon

- 300g penne
- 2 tbsp. olive oil
- a pinch of salt
- chili powder

Salmon preparation.
1. Wash the salmon thoroughly.
2. Cut the lemon in half and squeeze the juice on the salmon on both sides. This will remove that pungent fishy smell and taste.
3. Rub it with salt on both sides. Then sprinkle garlic powder on both sides. Set aside.
4. Mix the water and all purpose cream together. Blend it well. Add the parsley.
5. Get an oven friendly dish and pour about 1/2 of your water and cream mixture.
6. Lay the salmon on top of the cream. Pour the remaining cream on top of the salmon.
7. Sprinkle more parsley if you wish.
8. Heat oven to 220C and put the dish inside. Let it cook for about 20mins.
9. When the salmon is nicely cooked, bring it out and put butter on top.
10. Place the mozarella slices on top the salmon and put it back in the oven for another 5 minutes (or just enough time to melt the cheese).

1. Boil penne as how you normally cook pasta.
2. When al dente, drain the pasta and run cold water on it. This will stop the pasta from sticking to each other.
3. Heat a wok with olive oil.
4. Put the pasta and mix it. Sprinkle a little bit of salt. Then sprinkle chili powder. Put as much as you prefer.

Serves 2. Bon Appetit!


Tortang Talong with Ground Beef

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- 3 medium sized eggplant (talong)
- 2 large eggs, beaten
- about 200 grams ground beef
- 1 clove of garlic, finely chopped
- 1 medium sized onion, finely chopped

Eggplant preparation.
1. Wash and grill the eggplants until skin is roasted and the flesh is tender. Set aside.
2. When it's cold enough, remove the skin using your fingers. You can also remove the stem.
3. Mash the eggplants using a fork. Flatten it.

Ground Beef.
1. Heat pan with oil. Saute garlic until golden brown. Add the onion.
2. Add the ground beef and mix well. Add a little bit of water and let it boil. This is a good way to make sure you kill the bacterias and it's cooked well.
3. Continue cooking the ground beef until the water is dry and it's well done.

Eggs and everything else.
1. In a shallow plate, pour the beaten eggs.
2. Lay the flattened, mashed eggplants on top and let it soak in the eggs.
3. Then mix the ground beef on top and try to flatten it together with then eggplants and egg mixture.
4. Heat oil in a pan. Slightly spill the egg mixture on it. Then try to even out the mixture in the pan and make it nice and flat.
5. Turn on the other side when its ready.

Serves 2 to 3. Serve it with white rice and slices of fresh tomatoes. The torta also goes well with tomato ketchup as a dip.


Bubble Blahs

I work and live at night time. I am a person deprived of natural light. I rarely cook in the morning as I'm almost always asleep, else busy with house chores. As much as I love natural light in my photography, I'm afraid I don't usually have that luxury, unless I sacrifice my sleep, or make an effort to stay up longer during the day to do a cooking + photo session. So I depend on my flash, and sometimes, available light from my fluorescent bulbs. Although, in my opinion, nothing beats the natural light, I am, so far, satisfied with my shots using my flash that I learned to love.

I always look forward to the weekends for some sunlight.

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