Monday, April 21, 2008

Salmon Steak

Fish - A luxury to my hubby.


Well, fish has always been well avoided because, to me, it was deemed to be troublesome to prepare and difficult to cook. (As you may recall that I often imagine myself fighting with a fish in the wok with a ladel on one hand and the cover of the pan in the other, jumping around, avoiding the oil splatter) You may also realise that most of the food posted on my blog are meat items. :)

I didn't know what gave me the courage to purchase 2 salmon steaks to prepare over the weekend.


2 salmon steaks (from the Japanese supermart)
6 tbsp teriyaki sauce (mine has mirin in it, so if yours doesn't, you might consider adding some mirin)

1) marinate with a few dashes of pepper over the salmon and rub it in
2) I left my salmon in the fridge until I was ready to cook and eat
3) Place some butter on your pan and let it heat up over low fire
4) Put the salmon steak in the pan and heat it till salmon turns a nice peach pink, turning its sides after a few minutes
5) Before serving, pour in the teriyaki sauce and let the salmon simmer in the sauce

The amount of time spent cooking the salmon depends on how you like it. I personally like my salmon 3/4 cooked, so immediately when it turns light pink, I let it simmer in the teriyaki sauce for a few seconds.

I prepared some butter rice, french beans, carrots and mushrooms to go with the salmon steak and all of them were really easy to prepare. While the rice was in the cooker, I placed the mushrooms on the tray above to steam it soft (so despite it looking chunky in the photo below, it was really soft, juicy and yummy). I used a steamer with a little oil to steam the french beans and carrots for approximately 10 minutes.

I never expected fish to be so easy to prepare and cook! Definitely going to have lots more fish dishes whipped up!

R's Verdict? Fantastic!!!!! And plus 5 full stars from me!

(I never really liked to give my verdict on my food, I think its what people often say, that the person who cooks, usually eats the least. I don't really know why. But I had to make an exception for this. It was so simple to prepare!)


Wednesday, April 02, 2008

Goodbye Oasis

Well, as usual, everything in Singapore that has some bit of sentimental value is gonna be removed/demolished.

I remember the old days when my parents would bring me to Oasis for porridge and I would be thrilled to see cups with metal holders. I can't really remember the details, but the image of that cup was vividly etched into my memory.

I could also remember the days as I was always very excited as it was like travelling to another part of Singapore, eating while 'floating' on water! (well, you do know kids are rather easy to please)

29th March 2008 was the last day Oasis Taiwan Porridge was in operation near the old national stadium (that is also due for demolition).

I was one of the few that made a special trip there. It was great eating there again.

Seeing the news crew interview people who have made that special trip there, seeing the waitresses serve tea in the cups with metal holders, seeing the porridge being scooped out from the igloo containers, seeing the cooks and staff clear the kitchen partially. It was like trying to capture all the many memories that are left and keeping it safe into a locket, hoping that when the day is over and they close for good, those memories will be kept safely into our hearts.

Goodbye Oasis, see you at Toa Payoh in April 08