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WELCOME TO MY KITCHEN!!
I hope you enjoy the food!!!

Tuesday, October 18, 2011

Salmon Laksa Style

Technology, it's a wonderful thing isn't it????  Well, when it works it is!!!!

I decided it was time to splash out and get an ipad - well why not, everyone else seems to have one?  It will make life easier, no more queuing for the computer, able to blog on the go..... oh, and the main reason I decided the time was right, is that I have finally decided that I am going to be a big girl and take that trip to Italy that I have been wanting to do for so long!!!!! Remember I wanted to do it for my 50th - well that came and went... so now I am on the move - I will do it next April - for my 51st!!!  Dear Readers you have to keep me motivated, and not let me wimp out again.  I am a big girl now - I can travel on my own!!!!

I have decided on a cooking tour on the Amalfi Coast - well almost decided - there are a couple I am still tossing up between - but I am nearly there.  Airfares must be booked within the next couple of weeks - so once that is done there is no turning back!!

Anyway, back to the ipad, seems like I have issues accessing this blog via the ipad, so that is why there has been a delay in posting of late (oh, you didn't notice eh - figured I was just being slack again???)

So onto the cooking side of things, the other night I was in my usual quandary as to what to make for dinner.  Had picked up a couple of pieces of salmon, and decided to wing it.

Felt like something a little on the spicy side, so this is what eventuated.



Salmon Laksa Style

Serves 2

2 cloves garlic, finely chopped
1 x lemongrass (white part only) finely chopped
3cm piece of fresh ginger, finely chopped
1 bunch asparagus, cut into 4cm pieces
1 cup fresh pineapple, cut into small cubes
100g cherry tomatoes, halved
2 x 150g tail pieces of salmon, skinned, and cut into 4-5 cubes
4 kaffir lime leaves, vein removed, finely shredded
270ml light coconut cream
1 tbs red curry paste
1tbs fish sauce
1 tbs palm sugar
1 tbs ketchap manis
3/4 cup chicken stock
1 tsp sesame oil
fresh coriander, roughly chopped for garnish

Add sesame oil to a medium sized sauce pan over medium high heat.  Add garlic, ginger and lemongrass and gently fry for 1 minute, or until fragrant.  Add the curry paste, and fry for an additional 30 seconds.

Add the coconut cream and chicken stock, stir to combine.  Add the palm sugar and fish sauce.  Simmer gently for 5-10 minutes, or until the mixture thickens slightly.

Add the asparagus and salmon, and gently simmer for 2 minutes, or until the salmon is almost cooked through.  Add the pineapple, cherry tomatoes and ketchap manis.  Simmer for 1 minute, or until all the ingredients are heated through.

Serve with steamed rice.  Garnish with coriander.



This certainly satisfied my taste for something a little spicy.

Posting requirements now filled.... onto the important stuff - more Italy planning!!!! (oh and resolving techincal issues!!!)


2 comments:

  1. Yum, this dish looks great for these (still cold) early spring days.

    ReplyDelete
  2. YAY! that is so exciting, you should definitely go, i'm sure you wont regret it for a second.
    i love salmon and asian flavours.

    ReplyDelete

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