Hari ke 2 puasa
Hari ke 2 sahur ditemani si kenit
Semalam dia bangun dulu. memang takde chance nak suruh dia tidur balik
Redho jela melayan dia makan
Sume dia nak bedal walaupun sikit-sikit
last-last makan tembikai
habis lencun baju
senyum senyum je dia
Harini pulak, saya bangun, g toilet pastu basuh periuk nak masak nasi
tetiba dengar orang bukak pintu
Terpacul je muka dia
"po" katanya
haha kesian dia lapar...
Friday 19 June 2015
Thursday 4 June 2015
Resipi Salmon
Resipi ni orang dok share kat FB. Sebelum hilang jejak mari kita share disini..
SALMON WITH BUTTER AND LEMON
Ingredients:
3 slices of salmon
2-3 cloves garlic- finely chopped or smashed
125 gram butter
1/2 tablespoon thyme
Salt
Black pepper
1 whole lemon - extract/squeezed the juice
Method:
- Preheat the oven to 180-190 degrees
- In a medium bowl, combine all ingredients except salmon Whisk well to incorporate butter into marinade. Add salmon and marinate for 30 minutes to several hours. - Place salmon in the dishes and pour the remaining marinate ingredients.
- Baked the fish in the oven until the fish is well cooked.
For the sauce:
1 cup mayonnaise
2 tablespoon of lemon juice
Freshly chopped dills
Salt
Black pepper
Method:
- Mix all ingredients and stir well. Seasoned well with salt and black pepper
PAN SEARED BALSAMIC SALMON WITH SLAW
Ingredients:
4 pieces salmon fillets with skin
1 inch chopped fresh ginger
1 red capsicum- cored, seeded, and cut into dice
1/2 cup shredded carrot
1/2 cup shredded purple cabbage
1/2 cup shredded cabbage
1/2 cup shredded broccoli (the stem only)
2 tablespoons vinegar
1 cup water
1/4 cup balsamic vinegar
2 tablespoons minced fresh ginger
2 tablespoons brown sugar
1/2 tablespoon salt
1 tablespoon freshly ground black pepper
1 tablespoon red chilies flakes
canola oil
toasted sesame oil
SOY DRESSING ( combined in a bowl):
1/4 cup soy sauce
1 tablespoon sugar
2 tablespoons Lea and Perrin sauce
1/4 teaspoon salt
Method:
-Season the salmon fillets with the salt and pepper.
-In a wok or skillet, heat small amount of canola oil and a teaspoon of sesame oil over high heat until hot, but not smoking. Add the ginger and red chillies flakes and stir-fry until fragrant
- Add the diced red pepper and toss lightly over high heat. Add the shredded carrot and shredded broccoli stem stir and cover. Cook over medium-high heat for a minute or two. Uncover and add in the shredded cabbage and shredded purple cabbage and toss lightly.
- Add the Soy Dressing. Toss lightly for a minute and remove to a serving bowl.
- Heat 2 tablespoons oil in a nonstick skillet over medium-high heat until very hot. Arrange the salmon fillets in the pan, skin side up. Partially cover and sear until it turn brown n crispy. Turn the fish over and continue cooking until the fish flakes in the middle when prodded with a knife.
-Put the slaw on the plates first then placed the cooked salmon fillets on top of the slaw.
-For the glaze combine water, balsamic vinegar,ginger and brown sugar all together. Drain off any oil and reheat the pan. Put all the combined ingredients and stir until it simmer and get thickened. Carefully pour the glaze over the salmon. Serve with rice
SPICY TOMATO SALMON
Ingredients:
500 g salmon fillet, skin off and cut into large cubes
2 tablespoons Tomatoes Puree
2 cups of canned tomatoes soup
1 onion- finely sliced
3 cloves garlic- finely chopped
1 inch ginger - finely slice
3-4 fresh chillies - blend it with a bit of water
1 tablespoon vinegar
fresh coriander, roughly chopped
Oil
Salt
Black pepper
Sugar
Method:
-Place a large frying pan over a medium heat and add the olive oil. Place the onion into the pan and cook until it become soft. Add the garlic and ginger and cook it until a bit brown and fragrance.
- Then add the blended fresh chillies and cook for a further 2 to 3 minutes. Add in rhe tomatoes puree and tomatoes soup. Bring it into simmer.
-Place the salmon fillet into the pan. Allow to simmer, turning the mixture gently, for approximately 10 minutes or until the salmon is just cooked. Add in the vinegar as well.
- Seasoned it with salt, black pepper and a bit of sugar.
-Add fresh coriander, remove from the heat.
BAKED PAPRIKA SALMON
Ingredients:
2 slices of salmon fillet
1 tablespoon paprika powder
1 tablespoon cayenne powder
1 tablespoon black pepper powder
1/2 tablespoon salt
1 teaspoon sugar
1 whole lemon - cut into slices 1 tablespoon olive oil or melted butter
Method
- Mix all ingredients except the lemon slices. Preheat the oven to 170-180 degrees
- Brush the mixed seasoning over the fish and wrap it with baking foil and leave it for about 15-20 mins
- Heat the pan and pour some olive oil or melted butter. Place the salmon, skin-side down in the pan and leave it for 2 minute to get half crispy and turn to the other side and leave it for 1 minute. Turn off the heat.
- Transfer the salmon to a baking tray and place the lemon slices on top of the fish and bake the salmon in the oven for 5minutes just to get the lemon juice into the fillet.
- Ready to serve the baked salmon in a serving dish.
Ingredients:
2 slices of salmon fillet
1 tablespoon paprika powder
1 tablespoon cayenne powder
1 tablespoon black pepper powder
1/2 tablespoon salt
1 teaspoon sugar
1 whole lemon - cut into slices 1 tablespoon olive oil or melted butter
Method
- Mix all ingredients except the lemon slices. Preheat the oven to 170-180 degrees
- Brush the mixed seasoning over the fish and wrap it with baking foil and leave it for about 15-20 mins
- Heat the pan and pour some olive oil or melted butter. Place the salmon, skin-side down in the pan and leave it for 2 minute to get half crispy and turn to the other side and leave it for 1 minute. Turn off the heat.
- Transfer the salmon to a baking tray and place the lemon slices on top of the fish and bake the salmon in the oven for 5minutes just to get the lemon juice into the fillet.
- Ready to serve the baked salmon in a serving dish.
SALMON WITH BUTTER AND LEMON
Ingredients:
3 slices of salmon
2-3 cloves garlic- finely chopped or smashed
125 gram butter
1/2 tablespoon thyme
Salt
Black pepper
1 whole lemon - extract/squeezed the juice
Method:
- Preheat the oven to 180-190 degrees
- In a medium bowl, combine all ingredients except salmon Whisk well to incorporate butter into marinade. Add salmon and marinate for 30 minutes to several hours. - Place salmon in the dishes and pour the remaining marinate ingredients.
- Baked the fish in the oven until the fish is well cooked.
For the sauce:
1 cup mayonnaise
2 tablespoon of lemon juice
Freshly chopped dills
Salt
Black pepper
Method:
- Mix all ingredients and stir well. Seasoned well with salt and black pepper
PAN SEARED BALSAMIC SALMON WITH SLAW
Ingredients:
4 pieces salmon fillets with skin
1 inch chopped fresh ginger
1 red capsicum- cored, seeded, and cut into dice
1/2 cup shredded carrot
1/2 cup shredded purple cabbage
1/2 cup shredded cabbage
1/2 cup shredded broccoli (the stem only)
2 tablespoons vinegar
1 cup water
1/4 cup balsamic vinegar
2 tablespoons minced fresh ginger
2 tablespoons brown sugar
1/2 tablespoon salt
1 tablespoon freshly ground black pepper
1 tablespoon red chilies flakes
canola oil
toasted sesame oil
SOY DRESSING ( combined in a bowl):
1/4 cup soy sauce
1 tablespoon sugar
2 tablespoons Lea and Perrin sauce
1/4 teaspoon salt
Method:
-Season the salmon fillets with the salt and pepper.
-In a wok or skillet, heat small amount of canola oil and a teaspoon of sesame oil over high heat until hot, but not smoking. Add the ginger and red chillies flakes and stir-fry until fragrant
- Add the diced red pepper and toss lightly over high heat. Add the shredded carrot and shredded broccoli stem stir and cover. Cook over medium-high heat for a minute or two. Uncover and add in the shredded cabbage and shredded purple cabbage and toss lightly.
- Add the Soy Dressing. Toss lightly for a minute and remove to a serving bowl.
- Heat 2 tablespoons oil in a nonstick skillet over medium-high heat until very hot. Arrange the salmon fillets in the pan, skin side up. Partially cover and sear until it turn brown n crispy. Turn the fish over and continue cooking until the fish flakes in the middle when prodded with a knife.
-Put the slaw on the plates first then placed the cooked salmon fillets on top of the slaw.
-For the glaze combine water, balsamic vinegar,ginger and brown sugar all together. Drain off any oil and reheat the pan. Put all the combined ingredients and stir until it simmer and get thickened. Carefully pour the glaze over the salmon. Serve with rice
SPICY TOMATO SALMON
Ingredients:
500 g salmon fillet, skin off and cut into large cubes
2 tablespoons Tomatoes Puree
2 cups of canned tomatoes soup
1 onion- finely sliced
3 cloves garlic- finely chopped
1 inch ginger - finely slice
3-4 fresh chillies - blend it with a bit of water
1 tablespoon vinegar
fresh coriander, roughly chopped
Oil
Salt
Black pepper
Sugar
Method:
-Place a large frying pan over a medium heat and add the olive oil. Place the onion into the pan and cook until it become soft. Add the garlic and ginger and cook it until a bit brown and fragrance.
- Then add the blended fresh chillies and cook for a further 2 to 3 minutes. Add in rhe tomatoes puree and tomatoes soup. Bring it into simmer.
-Place the salmon fillet into the pan. Allow to simmer, turning the mixture gently, for approximately 10 minutes or until the salmon is just cooked. Add in the vinegar as well.
- Seasoned it with salt, black pepper and a bit of sugar.
-Add fresh coriander, remove from the heat.
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