450g Salmon ~ cut into 4 portions
1 tbsp butter/vegetable oil
1 tbsp diluted cornstarch ~ 1/2 tbsp cornstarh + 1 tbsp water
1/2 cup soy sauce
2 tbsp mirin
2 tsp sugar
- In a shallow container, mix the seasoning together until the sugar dissolves. Coat both sides of the salmon with the mixture & arrange pieces skin side up in the container. Refrigerate for 30 mins to an hour.
- In a skillet, add butter on medium heat, place the salmon skin side up & cook for about 2 mins each side. Then transfer to preheated oven at 200 deg C. & bake for 3-4 mins. Remove from oven & put on serving plate.
- In a pot, pour the balance of the seasoning & bring to boil. Add the cornstarch to thicken the sauce. Pour couple of spoon on top of the cooked/baked salmon.
1/4 cup olive oil/vegetable oil
500g Shiitake Mushroom ~ thinly sliced
3 cloves garlic ~ chopped
1/4 cup dry sherry (I used White rice Vinegar)
1 tbsp lemon juice
1 tsp dried chili flake
1 tbsp chopped parsley/coriander leaves
- Heat a large frying pan over high heat. Add oil & swirl to coat. Add mushroom & garlic, cook & stirring often for about 2 mins.
- Reduce heat to medium. Add the dry sherry/white rice vinegar, lemon juice & chilli flakes. Season with salt & pepper. Stir to combine. Cook for about 2 mins or until the mushrooms are soft.
- Stir in the parsley/coriander leaves. Serve.
Garlic Fried Rice
3 cups cooked rice
2 eggs ~ scramble
3 tbsp oil
3 tbsp chopped garlic (or more)
1 tsp granulate chicken powder
2 tbsp light soy sauce
2 tbsp Nagasawake sauce
- Make scramble eggs & set aside.
- Heat the wok until smoking hot, add the butter/vegetable oil & heat until it shimmers. Fry the garlic until fragrant.
- Then add the cooked rice & chicken powder & toss well. Add in the scramble eggs & mix well.
- Add the soy sauce & nagasawake sauce, mix vigorously until the rice are coated evenly.
- Remove from heat, sprinkle with seaweed & bonito flakes & serve hot.
Recipe from Hani Campbell
I stopped working since 2004 when I had my 1st baby girl and now I’m a full time mother to 4 beautiful young children, aged between 2yrs – 8 yrs old and a stage mom to my 3 daughters as a young talent. I’ve to juggle my life between wife & mother to my family. My husband, an American, loves to cook dinner for his family. I began to cook right after my son’s birth (2006).
As my children grew, their taste for food began to change. My husband & I decided that we should feed our children Asian food. We wanted our children to learn more about the Asian Culture and the different kind of foods. When comes to Asian food, it’s my turn to cook lunch/dinner for my family. My children love to eat & they inspire me.
Other recipes that may interest you
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Award winning corn soup recipe