Simple & Delicious Salmon Pasta

Pasta - I don't know why kids love pasta so much. I love pasta for a different reason, it is easy & quick to cook. No problem in feeding the kids or rush them to eat their meal. They will just automatically slurp everything from the plate. They just enjoy doing it. I do appreciate the simplicity & unpretentious of pasta. Sometimes, things doesn't have to be too complicated. It just kinda remind me on the thick SOP book.

Pan Fry the salmon fillet ahead of time. Slice the salmon into smaller pcs. Season with sea salt & pepper. Pan fry it until it is fully cook. Set aside.

Ingredients for the Pasta (3 serving):

250g Spaghetti

3 cloves garlic (chopped)
1 tbsp chili flakes
3 tbsp olive oil
2 tomatoes (remove the skin & chopped)
250ml of fish stocks
100ml of  cooking cream

1) Start cooking pasta first with pinch of salt. Cook 250g pasta follow the package instruction until al-dente. Do not over cook pasta, follow the instruction strictly.
2) In the mean time, start browning the garlic & chili flakes in olive oil  (small fire). It takes about 4-5 mins. Do not burn the garlic.

 

 

3) Add in the chopped tomato, stir fry for a minutes, add in the fish stocks. Simmers for a while.
4) Lastly, add the cream, let it boils & reduce the liquid slightly , toss the al-dente pasta in for a minute. Serve hot immediately.

Tips: How to poach tomatoes to move the skins:

1) Make a cross at the bottom of every tomatoes.

2) Boil a pot of hot water.

3) Put the tomatoes in to be boiled for about  2 mins.

4) Lift it out from boiling hot water into cook tap water.

5) Just peel off the tomatoes skin. It is very easy.

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Thai Salad Dressing

This simple delicious main course salad is full of flavor & it can be done without using any oil. My kid love this salad so much.  This is a salad that is guaranteed to become a family favorite. It is a perfect side dishes to any seafood- cooked prawn, cooked squid (sotong), grilled fish.

Dressing:

2 cloves garlic

1 bird eye chilies or 1 long big red chilies

1 knob of ginger

2 -3 limes (6 tbsp lime juices)

2 shallots

2 tbsp fish sauces

1 tbsp brown sugar

1tsp peanut oil (optional)

Handful of chopped Coriander

Some chopped Spring Onion

Salads (cleaned, wash & spin dry):

Lettuce, tomato, cucumber, cherry tomato, any salad vegetables

Optional:

Some cooked prawn

Some cooked squid

1) Mix fish sauces with sugar, stir to melt the sugar, squeeze the limes, pick out the seed of the limes. 

2) Grind the ginger, garlic into fine paste.Add in to the salad dressing. The colour of the mixture will change slightly after add in the ginger and garlic paste.

3) Add in all these ingredients that need to be chopped finely- tomatoes, shallots, chilies (hot- bird eye) or big chilies (mild). Mix all these into the salad dressing.
4) The best method to mix the salads well is by using both hand.
5) Pour all these well mixed chopped salad on the green lettuces.
6) Serve Immediately or chill in the refrigerator.

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Dry Curry (Malaysia Style)

The infamous Malaysia style curry has TWO version- Dry & Soupy. Sometimes, I cook the dry curry for its intense flavors. I don't know why sometimes I crave for spicier food. Perhaps it is already in the blood, my siblings love spicy food. I am at the medium spicy meter. I bought this brand of curry chicken sauce as my kid can take the heat (medium spicy).

Today the I cook the curry with more vegetables because it just taste good with potatoes, okra & long bean.Be creative to add in your favorite vegetable in the curry- cabbage, brinjal (egg plant), tofu pok (fried tofu).

Method:
1) Mix the store bought curry sauces with onion & stir fry over medium heat.  The sauces itself is very oily, so you do not need to add vegetable oil for stir fry. Just follow the cooking instructions. However, I will show you the general procedures for cooking curry.
For home make curry sauces, pls refer to
http://fabulouscake.blogspot.com/2015/08/traditional-chicken-curry-malaysia-style.html

 

2) Add in potatoes & meat, continue stir fry.

 

3) Add in water enough to cover all the ingredients. Cover with lid to simmers.

 

4) Last in the vegetables as it needs lesser time to cook through. Add in the coconut milk at the final stage to thicken the sauces.

 

5) Super easy & fast. Serve hot with white rice or nasi lemak.

Delicious~

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