Pan-Seared Salmon with Mixed Greens

This is one of the most expensive Sea-Food items which can be found in Higher Ranking Hotels & Resorts in Malaysia. If you plan to visit in Sea-Beach side of Malaysia, can enjoy this food as well.

Ingredients:

=> 1/2 tsp of Sea Salt
=> 2 tbsp of Freshly Crushed Black Peppercorns
=> 1/2 tsp of Cayenne Pepper
=> 1/2 tsp of Cumin Powder
=> 1/4 tsp of Fennel Seed Powder
=> 1/4 tsp of Oregano Powder
=> 1/4 tsp of Ginger Powder
=> 250 g of Wild Alaskan Salmon (cut into cubes)
=> 2 tbsp of Cooking Oil

Tofu Mayonnaise Dressing:

=> 150 g of Tofu
=> 100 g of Cooking Oil
=> 1 tbsp of Dijon Mustard
=> 1 tsp of Brown Sugar
=> 1/2 tsp of Sea Salt
=> 1 tsp of Freshly Ground Black Pepper
=> 1/2 tsp of Tabasco Sauce
=> 100 g of Mixed Salad Leaves

Preparation:

= In a bowl, mix together Sea Salt with all the Spices. Lightly heat mixed spices in a small saucepan over low heat. Turn off the heat immediately when aromas are released. (over heating will result in burned spices)

= In a bowl, toss Salmon Cubes with Cooking Oil & add in mixed spices till evenly coated.

= Heat frying pan over medium heat. Add the Salmon Cubes & grill for 3-4 mins. or until they're cooked. Set aside.

= Put all Tofu Mayonnaise ingredients into a blender & blend until emulsified.

= Serve the Grilled Salmon over Mixed Salad Leaves with Tofu Mayonnaise as Dressing.

Comments

Bubur Som Som

A delicate sweet porridge with a soft texture that is easily cut through. It uses three main ingredients: rice flour, coconut milk and water. The syrup that accompanies the dessert gives it a light flavor and it has two types: palm sugar syrup as well as clear syrup. The original version of syrup is prepared using coarse sugar as the main ingredient. It produces clear water syrup. It has to be served chills. Therefore you can see it as a dessert or during hi-tea at a fine dining restaurant in Malaysia. Bubur Som Som also can be prepared using different colors. You may make the bubur using the original color of the flour which is white. Or you may add up food coloring to the flour either using, green, pink or yellow. This recipe required minimal ingredients however great patience to make it as you continuously need to stir for 30 to 40 minutes. Ingredients: For Bubur: => 2 cups of rice flour => 200 ml of coconut milk => 1 tsp of salts => three dr...

Breakfast Platter

This Breakfast Platter is designed by the famous coffee house in Dhaka, Bangladesh which is served to their customers by their own way of preparation procedures. You can try them to make on your home and enjoy their platter also by home made cooking procedure. Let's check ot out! INGREDIENTS - 30g of Butter - 1 tsp of Fried Garlic - Salt to taste - White Pepper to taste - 10 ml of Olive Oil - ½ gm of Dry Chili Flakes - ½ gm of Garlic Powder - 80 gm of Mushroom (cut into cubes) - 100 gm of Bolied Potatoes (cut into Wedges) - 50 gm of Chicken Sausage - 25 gm of Lettuce - 10 gm of Cherry Tomatoes - 10 gm of Carrot Pickles - 10 gm of Raddish Pickles - 15 gm of Remia Garlic Dressings - 1 pcs of Wholegrains Bread PREPARATION 1. Fry the sausage in a frying pan until golden in color. 2. Cut the potato wedges in large dices. Sauté the Mushrooms and the Potatoes individually with butter until Golden in color. Make sure to add Seasonings. According to ta...

Nasi Lemak Lasagna

This Lasagna is consists with Plain Rice & has a Layer of Creamy Sambal Sauce; suitable for Parties & Buffet Dinners & small portion of meal to take while Travelling. Ingredients: Creamy Sambal Sauce: => 2 tsp of Belacan => 4 nos of Red Onions sliced => 1 cup of Chili Boh => 1 cup of Sugar => 2 tbsp of Salt => 4 tbsp of Tamarind Paste => 5 tbsp of All-Purpose Flour => 3 tbsp of Cooking Oil => 2 cups of Water => 1 can of Evaporated Filled Milk => 2 cups of Minced Beef / Chicken Rice Layer: => 1/2 cup of Japanese Rice => 2 pcs of Pandan Leaves => 1/2 cup of Coconut Milk => 1/2 cup of Evaporated Full Cream Milk => 2 tsp of Salt Preparation: Creamy Sambal Sauce: = Fry the Belacan in some oil until fragrant. Add in the Red Onions & cook until soft. Ass the Chili Boh & cook until the oil separates from the Sambal. = Add the Sugar, Salt & Tamarind Paste to the Sambal and then set aside. Mix all-purpose flour with the...

Opu's Kitchen™

Search This Blog