Laksa & Chicharon: great, just for a moment...

chicharon (pig's skin)
laksa
laksa

Yes Virginia, chicharon (photo grabbed from iska of ISKAndals.com) and laksa, a local dish from Singapore, are great for me. Why only for a moment? Oh, surely you know why. Those two are really tasty but rich in sodium and saturated fats. If I have them here right now I have to eat them away from my husband or else my husband will be tempted to ask for even a bite of that forbidden chicharon or a teaspoon of that rich sauce of laksa.

So for just a moment though only in my dream, I better savour that salty taste I was longing since then, since that fateful December morn. Hmm, luckily I have this blog of mine. I can focus my eyes on these photos. I can again say: " great even for just a moment, even in my dream".

Baked Cod Fish with Baby Corn

Surely you noticed the baby corn as photographed above. Those baby corns were brought fresh in small packages from Prime Supermarket. Do you think they look fresh in the photo above? Of course not as they look so dry. Why so? It is because I baked them together with the cod fish. You see in my desire to cook something different for my husband, I decided to bake the baby corn instead of serving them fresh. It was a total mistake on my part, that I can honestly admit. Fortunately, my husband said that it was good. Yes, the baked cod fish with baby corn turned out to be a fantastic meal. Wanna try my recipe?

By the way, you want to know more about baby corn. Here are some information courtesy of Wikipedia.

Baby corn is a cereal grain taken from specialized corn (maize) plants and harvested early, while the ears are very small and immature. Baby corn ears are hand-picked as soon as the corn silks emerge from the ear tips, or a few days after. Corn generally matures very quickly, so the harvest of baby corn must be timed carefully to avoid ending up with more mature corn ears. Baby corn ears are typically 4.5 cm to 10 cm in length and 7 mm to 17 mm in diameter. Many varieties of specialized corn plants are used to produce baby corn, which is an important crop in Thailand and Taiwan. [1]

Baby corn typically is eaten whole—cob included—in contrast to mature corn, whose cob is considered too tough for human consumption. Baby corn is eaten both raw and cooked, however cooking does not change its culinary and physical properties significantly; the texture remains relatively the same, as does the taste, whether raw or cooked. Baby corn is most common in Asian cuisine.

Kurau Fish with Broccoli

This morning I went to Shop & Save. As I went to the Fish and Meat Section, I noticed the kurau fish for its prominent white meat. I told myself that I should better try cooking that fish for my husband even though a package of only one fillet was priced at SGD 4.95. So with the sarsiado recipe in mind, I decided that kurau fish which is understandably from the waters of Kurau in Malaysia would be the best fish for my sarsiado. The moment I reached home, I prepared the ingredients at once. Though sarsiado should have no veggies with it, I included broccoli as my husband needs green vegetables. It was of course a wise decision as broccoli added a captivating charm to my cooked dish. My husband said it was perfect. Surely, I agree. Do you think so?

Microwave Oven Baked Salmon Fillet

I cooked this meal by accident. I had limited time to cook this afternoon as I need to meet my husband at Causeway Point. You see, I need to cook special for him for the reason I already stated in my previous posts. So when I opened my fridge, I saw two packets of salmon fillet. Since the fillets were frozen, I tried to thaw them in my microwave oven for 4 minutes as I pressed number 4. To my dismay when I opened the microwave oven, the fillets were not thawed but were instead cooked a little. So I told myself, I just better continue on baking. I then melted two spoons of margarine, two spoons of frozen honey in a half cup of hot water with two spoons of lime juice. I poured it on my salmon fillets which I garnished with grated carrots and baked for another five minutes. After that, I garnished it with onions and tomatoes. And presto! I already have a very nice meal not only for my husband but for me and my daughters too. At the same time I was able to prepare salmon in a different way. So this is a discovery I am really proud of!

Honey Spice Rubbed Salmon

I thought before that salmon can be eaten raw only. That was why I was not interested in eating it. Then when we dined in one restaurant (I forgot the name) in Hong Kong years back, I tasted the real salmon. Hmm so tasty! That was why from then on I always dream of that pink-hued fish. Yeah, dream only because salmon is very expensive. Still, whenever we eat at Sakae Sushi, there is always salmon on our table. Now that my husband recovered from stroke, I see to it that there is a salmon dish for him at most two times in a week not minding its high price but thinking only of its taste and nutritional value. I also learnt to cook salmon in a variety of ways. Just last night, I cooked salmon for him and for all of us too. So, please continue reading and learn more about my tasty salmon recipe as patterned from a book I bought from the hospital pharmacy titled Tasty Meals Made Healthy and copyrighted by The National Kidney Foundation.

Ingredients



200 g salmon fillet, 6 pieces

2 tbsp honey

1 tbsp garlic poeder

2tbsp olive oil

1tbsp hot water

1tbsp lemon peel grated

pan salt/pepper season to taste



Method of Preparation

1. Place honey, lemon peel, garlic powder and hot water in a small bowl and whisk until well blended. Brush the mixture to coat the salmon fillets on both sides and marinate for 45 minutes in the refrigerator.

2. Season the fillets with salt/pepper. heat olive oil in a skillet over medium heat.

3. Carefully place the salmon fillets into the skillet and cook for about 4 minutes. Carefully turn the fillets once using a spatula. Reduce heat to medium-low if necessary; cook the fish till it flakes easily using a fork.

4. Garnish the salmon fillets witha sprig of fresh chopped lemon leaves ans serve warm.

(With my version, I forgot to reduce the heat that was why my salmon fillets were not that perfectly coloured, but I tell you, the taste remained the same. )

I learnt more information about the fish salmon from www.whfoods com. Here they are:

Health Benefits
Salmon is low in calories and saturated fat, yet high in protein, and a unique type of health-promoting fat, the omega-3 essential fatty acids. As their name implies, essential fatty acids are essential for human health but because they cannot be made by the body, they must be obtained from foods. Fish contain a type of essential fatty acid called the omega-3 fatty acids. Wild-caught cold water fish, like salmon, are higher in omega-3 fatty acids than warm water fish. In addition to being an excellent source of omega-3s, salmon are an excellent source of selenium, a very good source of protein, niacin and vitamin B12, and a good source of phosphorus, magnesium and vitamin B6.


Protection against Stroke

Eating fish, such as salmon, as little as 1 to 3 times per month may protect against ischemic stroke (a stroke caused by lack of blood supply to the brain, for example, as a result of a blood clot), suggests a meta-analysis of 8 studies published in the July 2004 issue of Stroke.
Data on nine independent groups participating in eight different studies found that, compared to those who never consumed fish or ate fish less than once per month, risk of ischemic stroke dropped:
9% in those eating fish 1 to 3 times per month
13% in those eating fish once per week
18% in those eating fish 2 to 4 times per week
31% in those eating fish 5 or more times each week

Pan Fried Orange Juice Toman Fillet

Ingredients
toman fillet, 4 pieces
1/2 cup mayonnaise, low fat
1/4 cup Chinese parsley, chopped
2 tbsp orange juice
Pan salt/pepper season to taste

Method of preparation
1. Combine salt, Chinese parsley pepper and orange juice.
2. Pour mixture over the fillet. marinate and keep in the refrigerator for at least 45 minutes.
3. In a heated skillet, add in some corn oil and sear the fish on both sides over medium heat.
4. Mix the mayonnaise, orange juice and Chinese parsley evenly and place mixture in a sauce bowl.
5. Once the fish is done, serve it warm with the mayonnaise-orange juice sauce.

Note: Using a low-fat mayonnaise will certainly help to cut down the dietary fat intake by at least 50%.

Cod Fish With Broccoli

I cooked this dish last night for my husband's baon. You see, he is advised not to eat from their company canteen or buy take outs as he needs to eat food that has less salt, oil and low in cholesterol. This meal I cooked is just perfect for him. Cod fish with brocolli. Why cod fish? For those who have no idea what a cod fish is and its nutritional value, here are some information for you courtesy of www.whfoods.com.

What is cod?
The white, mild flavored flesh of cod is available throughout the year and is a wonderful substitute for meat protein with its versatility making it easily adaptable to all methods of cooking. Cod belong to the same family (Gadidae) along with both haddock and pollock. It's not surprising that the words "cod" and "cold" are so similar since cod need the cold, deep, Arctic waters to grow, reproduce and survive.

Health Benefits
Besides being an excellent low-calorie source of protein (a four-ounce serving of cod provides 52.1% of the daily need for protein for only 119 calories), cod contains a variety of very important nutrients and has also been shown to be useful in a number of different health conditions.

Cardiovascular Benefits
Fish, particularly cold water fish like cod, have been shown to be very beneficial for people with atherosclerosis and diabetic heart disease. Studies show that people who eat fish regularly have a much lower risk of heart disease and heart attack than people who don't consume fish. Cod, specifically, promotes cardiovascular health because it is a good source of blood-thinning omega-3 fatty acids, but is also a good source of vitamin B12 and a very good source of vitamin B6, both of which are needed to keep homocysteine levels low. This is important because homocysteine is a dangerous molecule that is directly damaging to blood vessel walls, and high homocysteine levels are associated with a greatly increased risk of heart attack and stroke(homocysteine is also associated with osteoporosis, and a recent study found that osteoporosis occurred more frequently among women whose vitamin B12 status was deficient or marginal compared with those who had normal B12 status.) Cod is also a very good source of niacin, another B vitamin that is often used to lower high cholesterol levels, something else that can lead to heart disease.

Eating fish, such as cod, as little as 1 to 3 times per month may protect against ischemic stroke (a stroke caused by lack of blood supply to the brain, for example, as a result of a blood clot), suggests a meta-analysis of 8 studies published in the July 2004 issue of Stroke.
Data on nine independent groups participating in eight different studies found that, compared to those who never consumed fish or ate fish less than once per month, risk of ischemic stroke dropped:
9% in those eating fish 1 to 3 times per month
13% in those eating fish once per week
18% in those eating fish 2 to 4 times per week
31% in those eating fish 5 or more times each week.

Even though this cod fish I bought which is imported from Chile is a bit expensive, I try to cook cod fish for my husband at most three times a week because of its nutritional value.

So you want to ask how to cook this recipe of mine? There's no secret in my cooking, just the normal procedure where I sauted a lot of garlic on a tablespoon of olive oil and added onions and tomatoes. I then add in the cod fillet, a teaspoon of salt and ground pepper. After that, I added chopped broccoli and let it simmer for a few minutes. So simple, right?