Moscato Barley Miso Baked Salmon

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A non-carb prescription

Today is the commemoration of my pledge to abstain from starchy food at the last meal of the day, so as not to compromise the calories reserve for the crunchies and munchies on  the have-to-eat list. Hunger before bedtime would be knocking and can a be tormenting experience. Therefore, a shift to a double intake of vegetables and a juicier thicker meat or fish is an inevitable decision. I took a few more minutes than usual to cook the salmon today. To keep the fish moist, I placed a metal plate of hot water at the bottom level of the oven during baking and not to waste the marinade, pour it over the vegetables. See in picture, the flakes are still beautifully intact and so inviting.

An early morning stroll to the fishmonger bagged these fresh salmon, close to a catch from the sea an hour ago. They were calling to you to pick them up....a wisey buy.

a winning combination

Firstly, the salmon was marinaded with one-third cup pink moscato (leftover in fridge) in the morning, followed by a rub of seasalt and a dash of black pepper .

Smear the salmon skin and the sides with barley miso before baking gives a right perfect saltiness to taste and aroma. Some roughly chopped garlic would make it even more delectable.

 Place the salmon on the vegetables ( any of your choice) and bake them at 200 degrees for 15 mins.

mambo jumbo platter

food quote:   It's so beautifully arranged on the plate — you know someone's fingers have been all over it. ~Julia Child

Cook as to how you like to eat it, join me if we share the same taste.  PaulaCookingFingers

seafood

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Kueh Splendour 5: Indonesian Talam Udang 印尼椰奶虾糕

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Recipe By CookingKaki: Agnes Sutanto@Jakarta

Delicious and potent

Savoury Kueh Kueh...When a friend from Indonesia introduced this snack food, I was surprised that the creamy white coconut roux can be eaten with a savoury topping, very often what being sold here is one that has another tier of sweet custard , and when I don't see them at the big kueh store BS , the thought was " not nice to eat, not worth exploring".  I'm damn wrong about it!

The roux has the richness from the coconut milk and its smooth texture is a good blend of fine rice flour with santan and slow cooked till thick and creamy. The smoothness also depend on how well you control the fire when stirring the mixture...certainy using high fire is a bad choice. The thick mixture with the topping is then steamed for five minutes to completely cooked through so there is no floury after taste. This recipe is purely a prawn topping. If you have preference for some pork and mushroom, it tastes equally good.

single portion-prawn/pork/enoki 

You can use individual small bowls for the final assemble and then steam. I find it alot easier to serve than scooping for all from a large dish, often leaving behind a messy look for the last to eat . 

Workshop @ Palate Sensations Singapore - 65-6589 8843

Indonesian Talam Udang 印尼椰奶虾糕

Recipe:
Talam:

• 100g rice flour
• 3 cups thick coconut milk
• 1 tsp tapioca flour
• 1/4 tsp salt
• 1/2 tsp sugar

Topping:

• 300g fresh prawns
• 8 shallots
• 6 cloves garlic
• 1/4 tsp salt or to taste
• 1/2 tsp sugar
• white pepper
• garnishes: fried shallots, spring onions ,red chilles

"Cook as to how you like to eat it, join me if we share the same taste." PaulaCookingFingers

Step by step: Watch

snacks

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SeaCatch 1: Nenas Udang 土生华人菠萝虾酸辣汤 ..Pineapple Prawns

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什么都要吃

A perfect match...This dish is often presented in any family reunion. The combination of pineapple and galgangal (blue ginger) creates such a wonderful taste to this dish. The sourness from a pc of dried assam further enhance the taste. Using king prawns is a better choice as you'll get the a crunchier texture as you chew. The gravy (kuah) is the best of all!

Nenas Udang 土生华人菠萝虾酸辣汤
Recipe:

• 6 -7 large prawns
• 5 slices galangal 
• 1 small knob tumeric
• 1 pc dried assam
• 2 red chillies
• 1 1/2 tsp belachan powder
• 1/4 pineapple
• 1 1/4 cup water
• coriander or basil for garnish

"Cook as to how you like to eat it, join me if we share the same taste." PaulaCookingFingers

Step by Step Video:

videos

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