I had a halved salmon tail, unskinned, wrapped in my freezer. I remember having scrumptious fried salmon at home, seasoned with nothing but salt and pepper coated with a little bit of flour. Here I added turmeric. Having learnt about the health benefits of curcumin, the chemical in responsible for the yellow colouring in turmeric, I have been trying to incorporate the spice into my dishes in moderation. As with any frying method of cooking, the drier the fish is, the crispier the result. Use kitchen towels to squeeze as much water out as possible. Coat salmon cubes with a dry rub.
½ cup flour
1 tbsp turmeric
1 tbsp ground black pepper
1 tsp salt
1. Shake off excess marinade from salmon cubes.
2. Heat 5 tbsp of oil till very hot.
3. Carefully place pieces of salmon into oil and lower heat to medium-high. Allow to cook till a thin crispy crust forms on one side. If using salmon with skin still on, start with the skin side down.
4. Turn pieces over and repeat on other side. You can also repeat on any other sides that are not crisped by then.
5. Remove onto a piece of kitchen towel to soak up excess oil and serve.
For gluten-free version, omit flour in the dry rub.
Chai poh 菜脯 is salted radish and a staple in teochew porridge. I had seen a post by Kitchen Tigress on how to many fluffy Chai Poh Omelette (菜脯卵), combining elements of French and Chinese omelettes. Ever since then I have been waiting for an opportunity to try it out. With only 2 tomatoes and 4 eggs in the fridge, nothing defrosted, and dinner-time looming, my chance came. I didn’t add any milk, preferring a more traditional version. I did her advice to start with high heat, reducing to medium and then low as the omelette cooks.
½ handful of chai poh
3 eggs, beaten with pinch of salt and pepper
1 tomato, sliced
2 shallots, chopped finely
1″ ginger, chopped finely
salt/pepper to taste
Rinse chai poh several times in water to remove some of the saltiness. Squeeze dry and remove as much water as possible using paper towels.
Heat up some oil and stir try chai poh to give it a slightly crispy texture, hence you want it as dry as possible. Note that it will never become completely crispy!
After about 30 seconds, add shallots and ginger. Fry till fragrant.
Prepare beaten eggs. Add salt and pepper to taste. Go easy on the salt as chai poh is already salty.
On high heat, add beaten eggs. Swirl eggs around pan evenly. It should form solid whites quickly around the edges. Lower to medium heat after about 5 seconds.
Allow eggs to cook. Spread eggs around if necessary to keep it even.
Flip or fold the omelette, depending on your preference, and cook till done.
Garnish with spring onions.
1 lb green beans, ends trimmed, cut into 1″ length
½ lb prawns, tails intact, deveined and slit
2 tbsp chinese cooking wine
salt/sugar to taste
Blanch green beans in salted, boiling water. Drain and place into iced water to stop the cooking process.
Saute garlic till fragrant.
Add prawns to high heat. Saute quickly till prawns begin to turn pink.
Add green beans, keeping heat high. Toss thoroughly.
Lower to medium heat after about 10 seconds, adding salt/sugar to taste if necessary.
Remove from heat when prawns and beans are cooked through.
This a quick and easy one that also meets my daily quota of coloured vegetables.
Tips: I found that using my fingers worked better at getting the seasoning into the eggplant, especially over the rounded, skinned surfaces.
Avoid making the slices too thin, some thickness is needed to get into the ‘meat’ of the eggplant when cooked.
2 Asian eggplants, sliced lengthwise 2″ long, ¼” thick
freshly ground black pepper
2-3 tbsp olive oil
Season eggplant well in garlic, black pepper and oil.
Pan-fry over medium heat in a just a little oil to prevent sticking, allowing to char slightly.
Remove when both sides are charred to your liking.
This is very similar the Filipino Pritong Talong. You can add savoury dip that can be found in the recipe in related post below.