Jackfruit green curry

I scavenge excitedly from the fruit seller the remainder of a ripened jackfruit. Its difficult to find jackfruit in the city. When green, it constitutes as protein to vegans and I hope it still does on ripening, and will use it today in green curry. Ingredients Green curry paste, kiffir lime leaves, curry leaves, round…

Salmon on veg bed

The day of dilled salmon fillets on a bed of purple cabbage has arrived. In one vision, it solves the mystery of lunch menu, a clearance of purple cabbage sitting for weeks in the fridge and a balance of healthy and guilt free indulgence. A pond of greedy koi in action. Ingredients Salmon fillet marinated…

Saba fish

We didn’t have enough in Japan nor Korea, had always been on the lookout for Saba fish at home. I got my chance today. Ingredients Defrosted 3 Saba slices, and with some leftover raddish. Also will pair with sweet potato leaves and miso tofu seaweed soup. Method 1) Wash, pat dry and generously salt Saba…

Beehoon breakfast

I used to be amazed about eating a full meal of carbs heavy breakfast. Such was my wonder when I travelled in Asia, whether Tokyo, Taipeh or Manila in 5 or 6 star hotel how a full meal of rice noodles, porridge plus condiments would be consumed during breakfast. When living in Melbourne, I would…

Salmon and cabbage

This rainy day, decided on just salmon fillet with stir fried cabbage for lunch. Ingredients Defrosted 3 pieces of salmon fillets, and to make a wholesome meal, found other vegetables from the fridge. Used napa cabbage, carrot, some shrimps, shitake mushrooms, garlic to cook up a vegetable dish to go with salmon. Method 1) Sprinkle…

Curry fish head

On this lovely Sunday morning, I’ll prepare curry fish head for lunch. Ingredients 1 sea bass fishhead, 1 small batang fishhead, eggplant, cabbage, long beans, tomato, carrot, curry broth prepared earlier. Method 1) Smash kiffir and curry leaves, put into container to be submerged into curry broth. 2)In a pot of boiling curry broth, add…

Marrow green dinner

Go light, less carbs, more vegetables for the last meal of the day.¬† Since we’re not doing any physical workout before bedtime, just a bowl of marrow green for dinner. It’s good for body system, easy on the stomach, lessen the digestive strain. Ingredients 1marrow green, 6 hydrated shitake mushrooms, 1 carrot, garlic, 1 fishcake,…

Sweet bittergourd

Tastes, a matter of interpretation – the taste buds can distinguish bitter from sweet, sour, or spicy. However to some the bittergourd is much hated for it’s bitterness, to others like hubby and son, it’s much loved however it’s cooked. Ingredients 1)Bittergourd with slab of roasted pork, 2)bittergourd with fish paste. Method 1) Slice slab…

Flake with stirfry

I normally avoid flake, but in Australia, many a time had it as fish and chips. Was at the wet market the other day, on impulse bought a half piece of cooked flake fillet. Flake (shark meat) is eaten as a nutrition (Chinese, Japanese) or a stable (Iceland, Norway) else avoided (animal lovers) due to…

Tuscan in Khao Yai

In the weekend, I recalled the little Tuscany during my stint in Khao Yai, Thailand. With the fresh mushrooms I hand carried home, tried to relive some moments in Khao Yai. Ingredients Left over marrow green, fresh softened black fungus, fresh ‘oyster-like’ mushrooms, shimeji mushrooms, soft egg tofu. Assembly of ingredients Method 1) Deep fry…

Vegetables compote

It’s vegetables compote after a while of heavy dining. Kinda combine what’s available from the fridge and cooking them in their natural flavor as far as possible. Brunch today was a balanced meal of white porridge (carb), green spinach (fibre and vitamins), soya sauced minced pork (protein) and poached red snapper (protein). A superb ‘fine…

Great tofu respect

I’ve great respect for tofu. It’s clean, affordable and best of all nutritional. Also it’s universally available and the versatility is endless. ¬†Original soya bean (Japanese – soft beans) is soaked in water, squeezing out the milk, the left over is further compressed to create tofu. Some of the many iconic bridges I’ve crossed around…