Magic Salmon Sushi Bake

Magic Salmon Sushi Bake

Sushi Bake is one of the latest gastronomic trends to pop up during the community quarantine period. It is basically a deconstructed version of the original Japanese rolled sushi; a quick and easy way to make in a large batch.

Hand making sushi rolls requires special skills to do, but this sushi bake recipe takes the hard work and time out of rolling each piece individually. With sushi bake, all you have to do is scoop a portion of it and wrap it in a small sheet of roasted seaweed, and then eat; making it a great option for larger parties or gatherings.

The basic ingredients you need to make this dish is sushi rice (or short/medium-grained rice), Japanese mayonnaise, cream cheese, sriracha for heat, ebiko (shrimp roe), Furikake, and your choice of seafood from salmon, to kani (imitation crab sticks), to tuna, or even unagi (eel). Furikake is a mixture of dry ingredients that is used as seasoning and sprinkled on top of cooked rice, fish, and vegetables. Since the sushi bake wave hit, it’s relatively easy to find Furikake in stores, online, or from small local businesses. If you can’t seem to find Furikake, then you can easily make it at home with roasted sesame seeds, Korean roasted seaweed flakes, salt, and sugar.

Magic Salmon Sushi Bake

Being a person who doesn’t immediately hop on the trendy bandwagon, here is my take on it four months later. For the sushi bake that I will be sharing tonight, I decided to add a little twist to it since this month is all about cooking with or showing off the colour blue. I threw in some dried butterfly pea flowers into the rice cooker to give the sushi rice a blue (almost violet) hue. Thus, my Magic Salmon Sushi Bake!

I sourced my salmon, Furikake bonito, ebiko (shrimp roe), and roasted nori sheets from seabites.ph. They basically have all the sushi bake needs including mirin and Japanese mayonnaise that you can get as a kit. I just happen to have the latter already in my pantry as well as the other ingredients to support my dish. Bottom line, go and support small local businesses especially during this pandemic!

Magic Salmon Sushi Bake Ingredients

PREP TIME 30 MINS | COOKING TIME 40-55 MINS | SERVES 6-8

INGREDIENTS

For the sushi rice

  • 2 cups white sushi-grade rice (short or medium-grained rice will also do)
  • 2 cups water
  • 1 tbsp loose dried butterfly pea flowers
  • 1 tbsp red wine vinegar
  • 2 tsp light brown sugar
  • 1 tsp salt

For the creamy topping

  • 100g cream cheese, softened
  • 1/2 cup Japanese mayonnaise, plus extra
  • 1/2 cup sriracha, plus extra
  • 1 tbsp Furikake bonito

For the topping

  • 500g sashimi-grade salmon, sliced
  • Ebiko (shrimp roe)
  • Furikake bonito
  • Korean roasted nori sheets

METHOD

  1. Sushi Rice: Rinse the rice with cold water to wash away the excess starch, until the water runs clear, and then drain. Soak the rice in 2 cups of its cooking water for about 20-30 minutes. This is said to give the rice extra time to moisten and cook more evenly. Place it into your rice cooker and let it work its magic.
  2. Once done, set aside to cool down slightly. Remove the butterfly pea flowers and then season the rice with the red wine vinegar, salt, and sugar. Mix well and set aside until ready to use.
  3. Preheat oven to 200C (400F or gas mark 6).
  4. Creamy Topping: In a medium-sized mixing bowl, combine the cream cheese, Japanese mayonnaise, sriracha, and the Furikake bonito. Optional: dice some of the salmon slices and then add them into the bowl too. Mix well and then set aside.
  5. Magic Salmon Sushi Bake: In a heat-proof rectangular baking dish, spread the sushi rice evenly then lightly press down. Sprinkle a thin layer of the Furikake bonito on top of rice until fully covered.
  6. Spread the creamy topping on top of the rice, and top with the sliced salmon. Top with more Furikake bonito, ebiko, extra Japanese mayonnaise, and extra sriracha.
  7. Bake for 15 to 20 minutes or until the top just starts to brown and bubble.
  8. Scoop and serve immediately with a sheet of roasted nori. Enjoy!

Magic Salmon Sushi Bake

Notes:

  • How do I store sushi bake?
    If you happen to have leftovers it is best stored in an airtight container in the refrigerator.
  • How long does sushi bake last?
    About 3 days in an airtight container in the refrigerator.
  • How can I reheat my leftover sushi bake?
    You can easily reheat your sushi bake in the microwave or oven until heated through.

Magic Salmon Sushi Bake

BON APPÉTIT

– Ally xx

myTaste.com

Auguest 2020: Azrina Hidup

Thai Green Curry Mussels

“Cooking feeds the soul, both the cook and the people who are eating. For me, cooking is an act of love, a gift, and a way of sharing. It puts a smile in my heart when I put a lot of thought and care into preparing a dish. At home, cooking symbolizes love and family.” — Azrina Hidup

Auguest 2020: Azrina Hidup

Hello everyone! My name is Azrina Hidup and I am half Filipina and half Bruneian. I would like to thank my beautiful friend, Allison, for the opportunity to be featured on her blog along with other amazing foodies and chefs.

I am always the happiest girl when I get to put my apron on. It was my dream to enter ‘Le Cordon Bleu’ Culinary School, but somehow I ended up doing Political Science. My passion for cooking though, doesn’t stop. Every weekend I will be on my #apronmodeon doing recipe testing and feeding my family with my cooking.

I love creating different dishes. I love travelling for food and what I usually love doing when I travel is to explore and try the local cuisine. I will always try to remember the taste and look of the food so I can recreate them back home for my loved ones to try.

Thai Green Curry Mussels

Most of all, I strongly believe that cooking is more than just an act to fill the empty stomach. Cooking for me is an act of love, a gift, and a way of sharing. It puts a smile in my heart when I put a lot of thought and care into preparing a dish. I grew up with home cooked food, and growing up with my mom’s cooking inspires me a lot to develop my passion for cooking. For me, cooking and home cooked meals symbolize family and love.

For Allison’s Auguest series, I will be sharing my favourite Thai dish which is green curry. Tonight I have made Thai Green Curry Mussels with Homemade Green Curry Paste. Thai green curry is absolutely delicious when served with steamed rice. Nyums!

Thai Green Curry Mussels Ingredients

PREP TIME 30 MINS | COOKING TIME 20-25 MINS | SERVES 4-5

INGREDIENTS

For the green curry paste

  • 15-20 Thai basil leaves
  • 6 Thai green chillies (remove the seeds if you prefer it to be less spicy)
  • 3-4 cloves of garlic
  • 3 long green chillies
  • 2 stalks lemongrass, bottom part only, thinly sliced
  • 1-2 shallots
  • 1 & 1/2 inch size piece of galangal
  • 1 & 1/2 inch size piece of ginger
  • 1 lime
  • 1 tbsp of coconut milk
  • 1-2 tsp of kaffir lime zest
  • 1-2 tsp of shrimp paste (belacan)
  • 1/2 tsp white peppercorns
  • Cilantro leaves and roots
  • Coriander seeds
  • Cumin powder
  • Salt, to taste

Homemade Thai Green Curry Paste

For the Green Curry Mussels

  • Mussels
  • 1 cup fresh coconut water
  • 1 cup seafood stock*
  • 1 can (approx. 440g) coconut milk
  • 3 pieces kaffir lime leaves (torn to smaller pieces)
  • Basil leaves (5-6)
  • Fish sauce, to taste
  • Palm sugar, to taste
  • Squeeze 1-2 fresh limes
  • Thai eggplants
  • Cilantro and basil leaves for garnish (cut/torn to smaller pieces)

* For this recipe, I used homemade prawn stock. You may use any kind of stock as a substitute.

Thai Green Curry Mussels Ingredients

METHOD

  1. Thai Green Curry Paste: Toast coriander seeds simply by heating them in a skillet over medium-high heat. Then, finely grind using a mortar and pestle.
  2. In the same skillet, toast the shrimp paste/belacan and set aside.
  3. Slowly add the rest of the ingredients for the green curry paste to the mortar and pound until fine, adding liquid so that the mixture will become paste-like in texture. For this recipe, I used coconut milk as the liquid.
  4. Taste the curry paste and add season with salt to your preference and add a squeeze of lime juice.

Tip: You may also use an electric blender to speed up the process (and really make your life a little easier), if you prefer. For the coriander seeds, grind them first into a powder with the mortar and pestle. Then use the electric blender to grind all the remaining ingredients together. Similarly, add liquid to get the blender going. Since this will be used for a green curry dish, I highly suggest to use coconut milk as your liquid base.

  1. Thai Green Curry Mussels: Over medium heat, reduce half the can of the coconut milk in a heavy-bottomed pot until it becomes thick.
  2. Add the homemade green curry paste and sauté. Make sure to stir constantly for 2-3 minutes until fragrant/aromatic.
  3. Add the seafood stock, remaining half can of the coconut milk, kaffir lime leaves, and basil leaves. Leave to simmer gently for about 5-10 minutes, keeping the heat on medium.

Tip: You may also blend the basil leaves and some coconut milk into an electric blender to get nice green color soup.

  1. Add palm sugar and fish sauce to taste.
  2. Add coconut water and eggplants. Cover the pot until the eggplants are cooked through, about 3-4 minutes.
  3. Add in the mussels and cover until mussels are cooked, about 5 minutes.
  4. Garnish with chopped basil and cilantro. Add lime juice just before serving. Best to enjoy with steamed rice!

Thai Green Curry Mussels

Thai Green Curry Mussels

Photo Courtesy & Recipe Copyright © 2020 | Azrina Hidup (@azrinoh501)

BON APPÉTIT

– Azrina Hidup

myTaste.com

Auguest 2020: JM de Guzman

Pinais na Hipon at Niyog na may Palapa (Shrimp wrapped in Banana Leaves with Coconut and Green Palapa)

“Food isn’t just something to eat to satisfy an empty stomach or a craving palate. One must know the story about every dish, and celebrate it as a work of art, culture, tradition, custom and beliefs of its creator, and by doing that, we don’t just let them know how we appreciate their food but also honour the people and the nation behind it.” — JM de Guzman

Auguest 2020: JM de Guzman

I’d like to thank Miss Allison, for inviting me once again to do an Auguest post on her blog. I’m also thrilled to share this recipe, which I personally developed for this year’s theme – Colours of Rainbow. The dish I’m about to share was inspired by a traditional Filipino dish ‘Pinais’ and pinais-like dishes (such as Bicol’s pinangat and kinagang). Therefore should I say that this is my take on pinais.

Pinais is a traditional dish from the Southern Tagalog region. While the name refers to the dish itself – it’s actually a cooking process wherein the ingredients (most commonly coconut meat and seafood) are wrapped in banana leaves before steaming. The method of pagpapais effectively seals in the juices and imparts a fresh aroma to the food.

What inspired me to make this take on pinais is my forever obsession about everything coconut and my interest to explore more regional Filipino foods, particularly the foods of the South (Mindanao or Moro Foods). So this dish is inspired by a multitude of cultures, from the flavours of Luzon and Mindanao.

Pinais na Hipon at Niyog na may Palapa

The usual components of pinais are seafood (fish or shellfish), coconut, and aromatics. For my recipe’s seafood component, I used prawns/shrimps. For the coconut, try to look for a matured one (we call it ‘ngalutin’ or chewey here in Bataan). It’s the stage between buko and niyog. However, since I cannot find the specific type of coconut, I just used matured niyog. For the aromatics or flavouring, I used my adaptation of Maranao Palapa, a spice paste mixture of pounded sakurab, ginger/turmeric, and chilies that stands as Maranao all-purpose seasoning. It can be used as a dip, condiment, marinade, or even an appetizer. However for my version, I used siling panigang to produce a greener palapa which is commonly reddish or yellowish from the red chilies and turmeric. I also used the whole sakurab including its green part, dahon ng kabuyaw (kaffir lime leaves), and langkawas (galangal) for a more herbal and aromatic flavour profile. It’s not traditional per se, but this is just my take which I’d like to call “Green Palapa”.

Langkawas and Kabuyaw rather are alien to many Filipinos, and most would have encountered these only with Thai or other Southeast Asian foods, but these are actually native to the Philippines, and in fact Filipino ingredients as well.

Pinais na Hipon at Niyog na may Palapa Ingredients

PREP TIME 30 MINS | COOKING TIME 45-60 MINS | SERVES 5

INGREDIENTS

  • 500g grated coconut meat
  • 500g prawns or large shrimp, peeled and deveined*
  • Banana leaves for wrapping

For the ‘green palapa’

  • 2 & 1/2 cups sakurab, chopped**
  • 1/4 + 1/8 cup cooking oil, divided
  • 8 sprigs of kabuyaw (kaffir lime) leaves, torn***
  • 4 pcs long green chilies, chopped****
  • 1 thumb-sized ginger, chopped
  • 4 tbsp fish sauce
  • 2 & 1/2 tbsp sugar
  • 4 tsp galangal powder or 2 tbsp fresh galangal, chopped*****
  • Salt & pepper, to taste

Ingredient Notes:

* Don’t throw the prawn heads and shells. The flavour is there. Pound it to extract the juice.

** Substitute green onion or scallion if sakurab isn’t available. Sakurab is an allium native to Mindanao and while this is almost synonymous to scallion or green onions it actually isn’t. You can substitute it though but it won’t taste the same. Sakurab is more pungent and for me it has a taste of something in between shallots and garlic.

*** It might be hard to find the kaffir lime leaves, but it is essential for this recipe. I suggest using grated dayap rinds if you can’t find it.

**** Add more chilies if you want a spicier palapa, likewise, deseed the green chilies if you want the palapa less spicy, but I personally don’t mind it getting overly hot.

***** Omit galangal if not available and double the amount of ginger instead.

Not only can you use the “Green Palapa” for this pinais, but also as base for “Ginataans”

Pinais na Hipon at Niyog na may Palapa - Step-by-Step

METHOD

  1. Green Palapa: Add a quarter cup of the oil and all the chopped ingredients for the green palapa into a food processor or blender. Blend until you get a smooth consistency, kind of like pesto.
  2. Over very low heat, add the remaining oil to a pan together with the blended paste and stir continuously. Season with fish sauce, sugar, and black pepper to taste. You’ll know it’s cooked when the colour turns deep green, and the oil seeps out of the mixture. Set aside to cool down. You can remove some of the oil as it cools down.
  3. Pinais: In a large mixing bowl, combine the grated coconut meat, the green palapa, and the extracted prawn juice. You now have a green-coloured coconut meat mixture.
  4. Place a cup of coconut and palapa mixture in the center of a prepared sheet of banana leaf. Place as much prawns as you want on the top. Fold all sides to form a tight wrap.
  5. Line the bottom of a large wok or pan with banana leaf. Place all the wrapped pinais and add two cups of water. Cover and cook over medium heat for 45-60 minutes.
  6. Transfer to individual serving plates, unfold the banana leaf and serve immediately while hot. Enjoy!

Pinais na Hipon at Niyog na may Palapa

Photo Courtesy & Recipe Copyright © 2020 | JM de Guzman (@thecoconutdude)

BON APPÉTIT

– JM de Guzman

myTaste.com

Auguest 2020: Jenel Laureta

Deconstructed Spicy Seafood Jambalaya

“Learn as much as you can through reading cookbooks, watching cooking shows, attending short cooking classes, and from other people. Then try to incorporate all these in your daily cooking.” — Jenel Laureta

Auguest 2020: Jenel Laureta

I was greatly influenced by my paternal grandfather to love food and cooking! Hands down, he was a great cook because there was not a dish I didn’t like. All his dishes were simply delicious. His cooking was not by-the-book and he had no recipes to follow. He cooked by taste and with utmost passion.

In my Lolo Pepe’s kitchen, I began with peeling garlic and onions for homemade atchara. We were busiest in the kitchen during town fiestas. Lolo Pepe would whip up his specialties: Asadong Manok, Mechadong Baka, and Adobong Hito to name a few. I would linger in the kitchen to smell the bubbling sauces and of course to get a taste of each cooked dish.

From him, I also learned how to appreciate good food. We weren’t rich but he wouldn’t settle for less than the best. I remember that he would always buy our butter from a PX store and we would always travel to a nearby city to eat good food.

A great part of my childhood memory is about food and cooking, and this may be the reason why until now I love to eat and cook! In my kitchen now, I try to replicate Lolo Pepe’s cooking. Although I do not have any recipes to follow, I just try to remember the smell, the taste, and the look of a certain dish!

Deconstructed Spicy Seafood Jambalaya

Jambalaya is a popular dish of West African, French (especially in Provençal cuisine), Spanish and Native American influence; similar to, but distinct from, other rice-and-meat dishes known in Louisiana cuisine.

An easy Jambalaya recipe is pure comfort food filled to the brim with flavor. A soffritto-like trinity of onion, bell peppers and celery are also included, along with rice, chilies, cajun spice, other seasonings, and broth. Jambalaya is a quintessential one pot recipe, usually cooked together until the rice is done, but since this is a recipe for a deconstructed Jambalaya, we’re going to need a pot/pan more or two.

Deconstructed Spicy Seafood Jambalaya Ingredients

PREP TIME 10 MINS | COOKING TIME 45 MINS | SERVES 1-2

INGREDIENTS

  • 1 pc river prawn
  • 1 pc blue swimmer crab
  • 1 pc crab claw
  • 3 pcs large prawns
  • 4 pcs mussels
  • 2 stalks celery, sliced
  • 1 whole green bell pepper, cubed
  • 1 medium-sized white onion, minced
  • 5 cloves garlic, minced
  • 1-2 pcs red chili, diced (optional)
  • 1 & 1/2 to 2 cups seafood broth or water
  • 1 to 1 & 1/2 tbsp cajun spice
  • 1 can (approx. 400g) diced tomatoes
  • Olive oil
  • Salt, to taste
  • 2 cups cooked rice
  • Cherry tomatoes, lightly fried, for garnish

METHOD

  1. Jambalaya Stew: Add olive oil in a shallow pan and start sautéing in this order: green bell pepper, celery, white onion, and then garlic. Add cajun spice and continue cooking for a further 2 minutes.
  2. Pour the can of diced tomatoes and let it cook until softened before adding a cup of seafood broth or water. Bring to a boil.
  3. Add assorted seafood and cover until cooked. Add more seafood broth or water as needed and leave to simmer, seasoning with salt according to your taste.
  4. Once the assorted seafood is cooked through, fish out into a bowl and set aside.
  5. Jambalaya Rice: In a separate pan, sauté the garlic until golden and fragrant.
  6. Ladle about a cup of the jambalaya stew and add it to the pan with sautéed garlic. Leave to simmer to allow the flavors to concentrate.
  7. Add the cooked rice and mix well. Season with salt and pepper to taste, and allow the rice to absorb all the stew.
  8. Jambalaya Soup: Add half a cup of seafood broth to the remaining jambalaya stew and simmer.
  9. Season with salt and pepper, to taste. Optional, if you want an intense jambalaya flavor, you can add a half teaspoon more of cajun spice.
  10. Purée the stew in a blender and pass it through a fine sieve.
  11. Pour soup in a bottle and keep warm.
  12. Assembly: Arrange the assorted seafood in a large shallow plate and garnish with lightly fried cherry tomatoes.
  13. Pour the warm jambalaya soup over the assorted seafood and serve with jambalaya rice. Enjoy!

Deconstructed Spicy Seafood Jambalaya

Deconstructed Spicy Seafood Jambalaya

Photo Courtesy & Recipe Copyright © 2020 | Jenel Laureta (@jenel.laureta)

BON APPÉTIT

– Jenel Laureta

myTaste.com

King Mackerel Halang Halang (Visayan Spicy Mackerel Stewed in Coconut Milk)

King Mackerel Halang Halang (Visayan Spicy Mackerel Stewed in Coconut Milk)

Hello Everyone! I remember the first time I came across this dish; I was on the phone with my Dad asking him what he would like to eat for the upcoming week before his trip back here to the Philippines. He doesn’t get to eat much home-cooked Filipino food in Indonesia so every time he’s back home, I make sure to include in our weekly menu the things that he wants to eat, even if it is against his diet *facepalm*

One of the dishes he mentioned was Chicken Halang Halang. “What?” I said in confusion as I have never heard of this dish before. The way my dad explained it to me was “it’s like the Visayan version of Chicken Adobo.” But it is actually far from that. This dish more closely represents a cross between Tinolang Manok and Ginataang Manok.

King Mackerel Halang Halang (Visayan Spicy Mackerel Stewed in Coconut Milk)

Halang Halang is a Visayan dish where your choice of meat is stewed in a spicy coconut milk sauce. The word halang when directly translated to English, means spicy because of the use of chillies as one of the main ingredients in this dish. So essentially, the dish is called, in English, “Spicy Spicy” *cheeky grin* The coconut milk maintains the creaminess and richness of the dish while it tempers the spiciness of the chillies. It also has a hint of lemongrass, making the dish amazingly aromatic and taste super fresh.

Like most dishes, there are endless possibilities in making Halang Halang. I decided to attempt this dish using fresh King Mackerel steaks that I bought at the markets before we went into Enhanced Community Quarantine. It is definitely an exceptional dish that you can serve at home on a regular basis.

Delicious, no fuss, and easy to make.

King Mackerel Halang Halang (Visayan Spicy Mackerel Stewed in Coconut Milk) Ingredients

PREP TIME 10 MINS | COOKING TIME 25 MINS | SERVES 6

INGREDIENTS

For the king mackerel steaks

  • 6 large King Mackerel steaks
  • 3 tbsp coconut oil
  • 1 tsp ground black pepper
  • 1 tsp ground turmeric
  • 1 tsp salt
  • 1 tsp yellow curry powder

For the halang halang gravy

  • 5 garlic cloves, minced
  • 3 stalks lemongrass, lightly pounded
  • 2 small red bird’s eye chilli, sliced
  • 1 large green chilli, sliced
  • 1 small red onion, diced
  • 1 thumb-sized ginger, julienned
  • 1 thumb-sized turmeric, julienned
  • 1 can (400ml) coconut milk
  • 3 tbsp fish sauce
  • Handful of chilli leaves

METHOD

  1. Combine the seasonings and spices in a small bowl. Generously rub the spices into the fish steaks, making sure to cover all sides. Leave to sit for about 10 minutes.
  2. In a large frying pan, heat 3 tablespoons of coconut oil over medium high. Make sure that the pan is scorching hot, but not smoking, before putting the fish in as this will prevent the steaks from sticking to the pan.
  3. Carefully place the steaks into the pan and fry for about 3 minutes per side, or until lightly browned to seal in all the flavours. Depending on the size of your frying pan, or the size of your steaks, you may need to work in batches. Once done, transfer to a plate lined with a paper towel to soak up any excess grease.
  4. Turn the heat down to medium. In the same frying pan, sauté the garlic, onion, ginger, turmeric, and chillies until golden and fragrant, about a minute or two.
  5. Slowly pour in half of the coconut milk into the pan and add the lemongrass stalks. Cover the pan and leave to simmer for about 20 minutes. Check and stir occasionally to avoid curdles from forming.
  6. Pour the remaining coconut milk into the pan and slowly return the king mackerel steaks to the pan. Cover and bring back up to a rapid simmer. Once simmering, turn the heat off and add the chilli leaves.
  7. Transfer to a serving plate and top with extra slices of red and green chillies for an extra kick of spice. Serve with hot steamed rice and enjoy!

King Mackerel Halang Halang (Visayan Spicy Mackerel Stewed in Coconut Milk)

This dish is guaranteed to tempt you to increase your rice intake. If you plan to stick with just a cup of rice – or just half like myself – make sure that you condition yourself beforehand because there’s a high chance that you’ll give in to the temptation. I know because I did. Oops.

BON APPÉTIT

– Ally xx

myTaste.com

Orange-glazed Salmon with Tarragon

Orange-glazed Salmon with Tarragon

Hello Everyone! As I stated in my very first post for the year 2020, I mentioned that I would not be revealing the theme for the year as I want to give you guys a chance to guess. I also mentioned that it might not be obvious for the first few months. But as a new month dawns upon us, this means that it’s time to change it up a little bit; to make it start to look a little clearer on where the journey of Amcarmen’s Kitchen will take us this 2020.

Tonight’s recipe is perfect for an easy weeknight meal, yet also fancy enough to impress your guests on the weekend! What’s even better is that it’s ready in under 30 minutes! It’s full of vibrant orange flavour and pairs well with the fresh tarragon. Actually, a little side note – the recipe uses fresh rosemary to pair with the salmon. I had a hard time sourcing rosemary the weekend I wanted to whip this dish up and so I ended up using the next best thing I could find – tarragon!

Orange-glazed Salmon with Tarragon

This Orange-glazed Salmon is a hearty and filling dish packed with fresh flavours and healthy fats. Sear the salmon first so that you get that delicious and slightly crisped golden-brown exterior with a tender, fall-apart interior. As this dish makes quite a bit of sauce, it is best served with a side of rice or couscous to soak up all that yummy goodness. Don’t forget a side of veggies too for some added fibre to your diet!

Before we dive into tonight’s recipe, please check out the original where I drew my inspiration from, another recipe from Jaclyn over on Cooking Classy.

Orange-glazed Salmon with Tarragon Ingredients

PREP TIME 10 MINS | COOKING TIME 15 MINS | SERVES 4

INGREDIENTS

  • 4 salmon portions (1-inch thick, skin on)
  • 2/3 cup fresh orange juice (about 2 small Navel oranges)
  • 2-3 garlic cloves, minced
  • 1/4 shrimp bouillon cube, dissolved in 5 tbsp of water
  • 1 & 1/2 tbsp honey
  • 1 & 1/2 tbsp orange zest
  • 1 tbsp fresh lemon juice
  • 2 & 1/2 tsp cornstarch
  • 2 & 1/2 tsp fresh tarragon, minced
  • 2 tsp olive oil
  • Salt and freshly ground black pepper, to taste
  • Tarragon sprigs, to serve

To serve

  • Blanched vegetables of choice
  • Navel orange wedges/slices
  • Steamed plain rice or couscous

METHOD

  1. Heat olive oil in a large non-stick frying pan or skillet over medium-high. Make sure that it is hot enough, but not too hot that it starts smoking.
  2. Season both sides of the salmon with salt and freshly ground black pepper before adding to the pan. Cook, skin side down first before flipping, about 3-4 minutes per side or until browned and cooked through. Once done, transfer the salmon to a plate lined with a paper towel to soak up any excess grease.
  3. With the same oil in the pan, add the garlic and minced tarragon. Sauté for about 20 seconds, taking care not to burn them, and then add 4 tablespoons of the shrimp bouillon cube dissolved in water. Simmer until mostly reduced. Stir in the orange zest, orange juice, lemon juice, and honey.
  4. In a small bowl, whisk together the remaining tablespoon of the shrimp bouillon cube dissolved in water with the cornstarch. Pour into the pan and whisk until thickened. Season the sauce with salt and freshly ground black pepper to taste. Allow to simmer for about a minute while constantly whisking.
  5. Return the salmon to the pan and spoon the sauce over. Remove from the heat.
  6. Serve with vegetables of choice, in this case I used mustard leaves, on the side with extra slices of fresh oranges and steamed rice (optional). Enjoy!

Orange-glazed Salmon with Tarragon

Orange-glazed Salmon with Tarragon

BON APPÉTIT

– Ally xx

myTaste.com

Singapore Chilli Crab with Fried Mantou

Singapore Chilli Crab with Fried Mantou

Hello Everyone! As I said in my very first post for the year, I wanted to see how many of you will be able to guess the theme for this year. As of now, you probably have enough information for an idea, and to be honest, it’ll only get clearer (maybe) in April. So for now, I’ll keep you guys guessing!

Chilli Crab is a Southeast Asian seafood dish, popularised and promoted in Singapore as its national dish. The dish dates back to 1956 where a husband and wife started selling an improvised recipe of stir-fried crabs mixed with bottled chilli and tomato sauce from a pushcart.

Despite its name, it is actually not a very spicy dish at all. It is a dish where mud crabs, or any other species of crab, are stir-fried in a semi-thick, sweet and savoury tomato and chilli based sauce. The sauce is described as sensuous, sweet yet savoury, and fluffy in texture.

Singapore Chilli Crab with Fried Mantou

When it comes to eating Chilli Crab, forget about cutlery. It is traditionally eaten with bare hands as a means to savour the juicy crab meat. Restaurants that serve this each often provide wet towels or a small washing bowl with lime for diners to clean their hands after their meal. Additionally, don’t be shy. Ask for a bib. Or wear a bib when eating at home. Seriously. It will keep your clothes free from stains and sauce drops.

Chilli Crab is commonly ordered with a side dish of plain or fried rice, vegetables, or other seafood dishes such as fish. Regardless of those, there’s one thing that can’t be left out when you order Chilli Crab that contrasts so deliciously with the sauce: Bright Golden Pillows. Or simply, fried mantou buns. These crispy and greasy little nuggets are used to soak up the sauce from the Chilli Crab. They are sweet, soft, and sinful.

Before we dive into tonight’s recipe, check out the original recipe over on Serious Eats by Yvonne Ruperti.

Singapore Chilli Crab Ingredients

PREP TIME 15 MINS | COOKING TIME 10-12 MINS | SERVES 3-4

INGREDIENTS

  • 2 whole Mud or Dungeness Crabs (about 600g – 800g in weight for each)*
  • 6 garlic cloves, minced
  • 3 red bird’s eye chillies, minced
  • 1 half-inch knob ginger, grated
  • 1 large free-range egg, beaten
  • 1 small red onion, minced
  • 1 stalk green onions, thinly sliced
  • 1 shrimp bouillon cube
  • 2 cups water
  • 1/4 cup tomato paste
  • 1/2 cup hot-sweet chilli sauce
  • 4 tbsp olive oil
  • 1 tbsp cornstarch, mixed with 2 tbsp of water to make a slurry
  • Salt and freshly ground black pepper, to taste

To serve on the side

  • Steamed rice
  • Fried mantou (Chinese Buns)**

* Check out this YouTube video by Sydney Fish Market on how to choose, clean, and prepare your crabs; best to keep the fat and creamy part inside the top shell for the extra crab flavour that it’ll lend to the dish.
** You can make your own mantou buns by following this recipe over on China Sichuan Food. Alternatively, you may also find them at your local grocer or supermarket, if available.

Frozen Mantou Buns

METHOD

  1. In a large wok or Dutch oven, heat olive oil over medium until shimmering. Add in the garlic, onion, ginger, and chillies. Cook until lightly browned and fragrant for about a minute.
  2. Add the crab pieces, water, and shrimp bouillon cube. Increase the heat to medium-high, cover loosely, and bring to a gentle boil. Decrease the heat if necessary. Cook for about 6 minutes, until the crab has turned red and is nearly cooked through.
  3. Stir in the tomato paste and chilli sauce. Simmer for about a minute and then season to taste with salt and freshly cracked black pepper. Stir in the cornstarch slurry and bring back to a boil for the sauce to thicken.
  4. Remove from the heat and stir in beaten egg. Transfer to a serving dish and top with sliced green onions and fresh chillies.
  5. Serve with steamed rice and/or fried mantou buns. Take care when eating the sauce – it may have bits of shell in it from the crab. Enjoy!

Singapore Chilli Crab with Fried Mantou

BON APPÉTIT

– Ally xx

myTaste.com

Seafood Thai Red Curry

Seafood Thai Red Curry

Hello Everyone! The secret to a great, vibrant, and spicy Seafood Thai Red Curry is of course the quality of the red curry paste, spices and aromatics, vegetables, and the freshest seafood you can find out there. The best thing about this dish is that it is pescatarian-friendly, dairy-free, and gluten-free!

Seafood Thai Red Curry

When it comes to a seafood-loaded curry, versatility is one of the things that I love about it. You can pretty much load it up with any type of fish, shellfish, and seafood of your choice. The same goes with the vegetables. Also, depending on the ingredients you choose to add to the dish, it can be prepared in 30 minutes or less.

For those who know me, I would normally tackle recipes like this by making my own paste. However, due to the limited availability of certain ingredients here in the Philippines, I thought long and hard before I opted to use store-bought paste. Just make sure that if you are using good-quality and authentic Thai Red Curry Paste. They can usually be found in the international aisle of any large supermarket chains.

Seafood Thai Red Curry Ingredients

PREP TIME 30 MINS | COOKING TIME 45 MINS | SERVES 4-6

INGREDIENTS

  • 200g salmon belly, skin removed* and cut into bite-sized pieces
  • 100g baby clams, de-grit and cleaned**
  • 100g baby mussels, cleaned and debearded***
  • 100g baby squid, cleaned
  • 50g snow peas
  • 10 cherry tomatoes, halved
  • 2-3 bunch baby bok choy, halved
  • 2-3 red bird’s eye chillies, whole or sliced
  • 1 block firm tofu, cut into large cubes
  • 1 large lemon, juiced
  • 1 stalk lemongrass, sliced
  • 1 small piece ginger, sliced
  • 1 small red onion, halved then sliced
  • 3/4 cup fish stock (or 1 fish bouillon cube dissolved in 3/4 cup water)
  • 3/4 cup extra light olive oil
  • 200ml full cream coconut milk
  • 4 tbsp Authentic Thai Red Curry Paste
  • 2 tbsp Thai fish sauce
  • 1 tbsp brown sugar
  • Thai basil leaves or spring onion, to garnish
  • Salt and freshly ground black pepper, to taste

* Do not discard the skin
** Find out how to de-grit and clean clams over on Just One Cookbook
*** Find out how to clean and debeard mussels over on Epicurious

METHOD

  1. Crispy Salmon Skin: Place the salmon skin into a bowl and toss with about 2 tablespoons of salt. Set aside for 10 to 15 minutes. This is to draw out the moisture from the salmon skin to get it nice and crispy when fried. Pat the salmon skin dry with a paper towel.
  2. In a medium-sized frying pan, heat the 3/4 cup of extra light olive oil, or enough oil for shallow frying, over medium-high. The oil should be very hot, but not smoking or else the salmon skin will burn before fully crisping. Stir the skin around frequently to prevent it from sticking to the pan. The skin will look rubbery at first, so take your time as it can take a full 10 to 15 minutes for it to crisp up. Once crispy, transfer to a plate lined with a paper towel to absorb any excess grease. Set aside.
  3. Preparing the Tofu: Meanwhile, if using tofu from a package, drain and allow to sit on a clean tea towel or paper towel to get rid of any excess water. Set aside for about 15 to 20 minutes for it to fully extract moisture.
  4. In the same medium-sized frying pan, over medium-high heat, carefully add the tofu in and cook for about 5 minutes per side, or until golden brown and crispy. Remove from the pan and let it sit on a plate lined with a paper towel to absorb any excess grease. Cut the tofu into bite-sized cubes, and set aside.
  5. Seafood Thai Red Curry: In a soup pot or heavy duty Dutch oven, heat about 2 tablespoons of the extra light olive oil over medium-high and sauté the onions, ginger, lemongrass, and chillies until fragrant, about 2 minutes. Add the Thai red curry paste and cook for a further 1 to 2 minutes.
  6. Add the fish stock and cherry tomatoes. Bring to a boil. Season with salt and black pepper, as well as with the Thai fish sauce and brown sugar to get the balance of flavours up to your liking. Feel free to add more chillies in if you feel you need a bit more of a spicy punch to the soup base.
  7. Add the lemon juice for some tang, together with the tofu bites, and followed by the snow peas. Cook the snow peas for about a minute and then remove them from the pot. Transfer to a separate plate. Do the same with the baby bok choy. This is to prevent the vegetables from overcooking.
  8. Add the baby clams and mussels and cook for 2 minutes before adding the salmon belly and baby squid to the pot, together with the coconut milk. Cook for a further minute, or until the soup comes back up to a rapid simmer.
  9. Turn the heat off and transfer the curry to a serving dish. Garnish with the crispy salmon skin, Thai basil leaves or spring onions, and fresh chillies. Serve immediately with steamed rice and enjoy!

Seafood Thai Red Curry

BON APPÉTIT

– Ally xx

myTaste.com

Tilapia with Spicy Red Pepper Sauce

Tilapia with Spicy Red Pepper Sauce

Hello Everyone and a very Happy New Year to all! I’m pleased to let everyone know that Amcarmen’s Kitchen is officially back from its hiatus to bring you some exciting recipes and dishes for 2020! As you know, or I guess, as my loyal/long-time followers know, every year I set a new theme for the blog.

Last year was all about cooking with fruits, be it a savoury or sweet dish; and then every month I’d feature a different fruit. What I absolutely enjoyed about last year’s theme was discovering unique ways of cooking with fruit in savoury dishes. My favourite dish from last year would have to be the very latest post I shared: Mangosteen Vermicelli Salad with Steamed Prawns & Snow Peas. I just love the tang and sweetness the mangosteen fruit brought to the dish!

Tilapia with Spicy Red Pepper Sauce

For now, I won’t reveal the overall theme for this year to you guys just yet, only because I want to see how many of you out there can guess it. I’m honestly not too sure if it will be that obvious, so I’ll give it a few months or so before I actually let you guys in, on the theme.

Tonight’s recipe is something that you can whip up in 30 minutes (or less really), which means that it’s great for a hearty and warm weeknight dinner at home if time isn’t on your side. It can be served over steamed rice or pasta – the choice is yours! But before we dive into tonight’s recipe, please take the time to check out the original where I adapted my take on this recipe by Rachael Ray over on Rachael Ray Mag.

Tilapia with Spicy Red Pepper Sauce Ingredients

PREP TIME 15 MINS | COOKING TIME 30 MINS | SERVES 6

INGREDIENTS

  • 6 tilapia fillets (about 150g per fillet)
  • 1 can (400g) diced tomatoes
  • 4 garlic cloves, minced
  • 2 red bird’s eye chillies, minced
  • 1 large brown onion, halved and thinly sliced
  • 1 large red bell pepper (capsicum), thinly sliced
  • 2 tbsp olive oil
  • 1 & 1/2 tbsp baby capers in brine, rinsed and drained
  • 1 tbsp sliced black olives in brine, rinsed and drained
  • 1 tbsp dried thyme
  • 2 tsp turmeric powder
  • Freshly squeezed lemon juice (about half a lemon’s worth)
  • Parsley or spring onion, to garnish
  • Salt and freshly ground black pepper, to taste

METHOD

  1. Season the fish with salt, pepper, turmeric powder, and lemon juice. Set aside.
  2. In a large nonstick skillet, heat olive oil over medium-high. Sauté the minced garlic until golden brown and fragrant, about 30 seconds. Be careful to not burn the garlic. Then add in the sliced onions, chillies, and bell pepper. Cook, stirring often, until the vegetables soften, about 5 minutes.
  3. Add the canned tomatoes and its juices, together with the capers, olives, and thyme. Season with salt and pepper according to taste. Reduce the heat down to medium-low. Cover and leave to simmer for about 15 minutes to allow the flavours to meld. Check and stir occasionally.
  4. After about 15 minutes, nestle the seasoned fish fillets into the red pepper sauce. Cover and cook until the fish flakes easily, about 5 minutes. Once done, turn the heat off and serve immediately with rice or pasta.
  5. Garnish with fresh parsley or sliced spring onions. Enjoy!

Tilapia with Spicy Red Pepper Sauce

Tilapia with Spicy Red Pepper Sauce

BON APPÉTIT

– Ally xx

myTaste.com

Spicy Garlic Prawn & Avocado Fettuccine

Spicy Garlic Prawn & Avocado Fettuccine

Hello Everyone! So once again, I’ve been feeling a little under the weather since towards the end of last week. I think it’s because I got rained (drizzled) on and just been feeling cold ever since. Started with an itchy throat, then a runny nose. I had a mild fever just two days ago but thank goodness I’m starting to feel a little better! Apologies in advance if this post contains a lot of typos or obvious grammatical errors – my brain is not fully functional at the moment.

But that aside, a new month can only mean one thing right? It’s time to experiment and play around with a new fruit on the blog! For the month of July, I’ll be featuring one of my favourite (well to be honest, almost everything is a favourite of mine *cheeky grin*) fruits of all time – Avocado! The last time I featured a month of avocado recipes was back in 2017 if not mistaken. You can click here to see what I got up to with avocados back then.

Avocados can be such an unpredictable b*tch at times – you can never win with them! If I knew I was going to cook/use the avocados on the same day I bought them, I would ask the lady who sells them if the ones I’ve picked are ripe and ready for that day. I still pick those that are slightly firm when gently squeezed. I never ever pick the soft ones! If I knew I was going to only use them the next day, she’d pick the ones that are a little less ripe for me – those that are still green, slightly browned. Here are some tips from Love One Today on how to check for the ripeness of avocados.

How to Differentiate the Ripeness of an Avocado

Besides being super unpredictable, avocados are known for several proven health benefits:

Avocados are Incredibly Nutritious

They contain a wide variety of nutrients, including 20 different vitamins and minerals. Here is a list of some of the most abundant nutrients found in a single 100-gram serving:

  • Vitamin K: 26% of the daily value
  • Folate: 20% of the daily value
  • Vitamin C: 17% of the daily value
  • Potassium: 14% of the daily value
  • Vitamin B5: 14% of the daily value
  • Vitamin B6: 13% of the daily value
  • Vitamin E: 10% of the daily value
  • Avocados also contain small amounts of magnesium, manganese, copper, iron, zinc, phosphorous, and vitamins A, B1 (thiamine), B2 (riboflavin), and B3 (niacin).
  • Although avocados contain carbs, 78% of those are fibre. So basically only 22% are actually carbs, making this a low-carb friendly plant food.
  • Avocados do not contain any cholesterol or sodium and are low in saturated fat.

Fat Content in Avocados may help you Absorb Nutrients from Plant Foods

When it comes to nutrients, your intake is not the only thing that matters. What’s also important is that you need to be able to absorb these nutrients into your body, where they can be used. Some nutrients are fat-soluble, meaning that they need to be combined with fat in order to be utilised.

So, not only are avocados highly nutritious, they can dramatically increase the nutrient value of other plant foods that you eat. This is all the more a very good reason to always include a healthy fat source, such as the avocado (or avocado oil), when you eat your veggies. Without it, a lot of the beneficial plant nutrients will go to waste.

Avocados are Loaded with Powerful Antioxidants that can Protect your Eyes

Not only do avocados increase antioxidant absorption from other foods, they are also high in antioxidants themselves, two of which, namely carotenoids lutein and zeaxanthin, as incredibly important for our long term eye health.

Spicy Garlic Prawn & Avocado Fettuccine

Eating Avocados may help you Lose Weight

Avocados are weight-loss friendly. They keep you full longer and may help you naturally eat fewer calories, making it easier for you to stick to healthy eating habits. As stated before, avocados are also high in fibre and very low in carbs, two attributes that should help promote healthy weight loss – if considering the context of a healthy, real-food-based diet.

And lastly for the #avocadohaters *cheeky grin*

Avocados are Delicious and Easy to Incorporate into your Diet!

Not only are they beneficial to our health, they’re also super delicious and go with many types of food. They have a creamy, rich, and fatty texture. You can easily add them to salads or pasta, spread them on toast, use as a dip for chips, or simply scoop them out with a spoon and eat them plain!

If you want to read up more on the many health benefits that avocados have to offer, you can head on over to Healthline.

But before you head on over to the recipe below, please check out the original recipe for Shrimp & Avocado Pasta by Kevin & Amanda.

Spicy Garlic Prawn & Avocado Fettuccine Ingredients

PREP TIME 10 MINS | COOKING TIME 10-12 MINS | SERVES 4

INGREDIENTS

For the avocado and Parmesan ‘sauce’

  • 1 medium-sized ripe avocado
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp grated Parmesan cheese
  • 1 tbsp freshly squeezed lemon juice
  • Sea salt and freshly ground black pepper, to taste

For the spicy garlic prawns

  • 250g large tiger prawns, heads removed, deshelled, and deveined*
  • 30g unsalted butter
  • 5 garlic cloves, minced
  • 2 stalks scallions, chopped
  • 1 tbsp extra-virgin olive oil
  • 1 tsp ground chilli, or more if you want it spicier
  • Sea salt and freshly ground black pepper, to taste
  • 250g fettuccine pasta, uncooked**
  • 1/4 cup sun-dried tomatoes, sliced
  • 1 small ripe avocado, diced
  • Parmesan cheese, for serving (optional)

*A quarter kilo gave us 4 large tiger prawns, plus 1 extra because the lady who sells them was nice enough to add one in when my Mom asked for it *cheeky grin*. Save the heads and shells to use as a base for soups, broths, or sauces. If not using immediately, place in a zip-lock bag and pop it into the freezer. Keeps frozen for up to 3 months.

**Or you can use any type of pasta – whatever you have readily available in your pantry!

METHOD

  1. Avocado ‘Sauce’: Cut the medium-sized avocado in half, lengthwise. Remove the pit and discard – or if you have a green thumb, you’ll know what to do with it. Using a spoon, scoop out the flesh from both halves of the avocado from its skin, and place in a medium-sized mixing bowl.
  2. Add the Parmesan cheese, lemon juice, and olive oil. Smash and mix together until well combined. Season with sea salt and freshly ground black pepper, to taste. Set aside.
  3. Meanwhile, bring a large pot of water with a teaspoon of sea salt to a boil. Add the fettuccine pasta and cook according to package directions until al dente.

Tip: In cases like these, I like to undercook my pasta by 2 to 3 minutes. The reason being is that I will then add the cooked pasta to the frying pan of garlic prawns, which will continue to cook the pasta. If I had pushed it to the max when boiling, I’ll end up with super soft pasta.

  1. Spicy Garlic Prawns: While the pasta is cooking away, add the butter and olive oil to a medium-sized frying pan over medium heat. Add the minced garlic and sauté for about 30 seconds until golden brown and fragrant.
  2. Add the prawns and cook until they turn pink, about 2 minutes per side, then add the chopped scallions and ground chilli. Mix to combine.
  3. Quickly add the pasta from the pot of boiling water, to the garlic prawns, followed by the avocado sauce. Give it a good mix and then throw in the sliced sun-dried tomatoes.
  4. Turn the heat off and let it cook for a further minute before plating up.
  5. Sprinkle more Parmesan cheese on top and garnish with the diced avocados. Serve hot and enjoy!

Spicy Garlic Prawn & Avocado Fettuccine

Tip: The nutrients in avocado can oxidise and turn brown soon after cutting into it and exposing its flesh. The trick to slowing down the oxidation process and preventing them from browning quickly is to add a squeeze of lemon or lime juice.

Now, this may not be one of the prettiest dishes I’ve plated up for the year – I don’t know, I just don’t like how the colour of the diced avocados blended in with the colour of the pasta. The green didn’t quite pop out as much as I would’ve liked it to. Besides the prawns, everything else looked a bit monotonous in my opinion. Nonetheless, despite its look, it was a great tasting dish! I mean, you honestly can’t go wrong with the classic taste of garlicky and lemony prawns can you? What more when it’s paired with pasta and a creamy avocado and parmesan sauce? And that added kick of spice? BOOM!

Spicy Garlic Prawn & Avocado Fettuccine

BON APPÉTIT

– Ally xx

myTaste.com