Salmon with Sour Plum Glaze - Salmon #3

I was supposed to cook salmon for dinner, but.... was out of ideas. I was on Facebook and asked my fellow  reader friends for ideas... lots came flowing in, but some can't be done due to absence of ingredient in my pantry.

I also searched the  web for pictures to inspire me and finally I saw one that looked interesting and that spurred me to try using sour plum sauce for the same visual effect. Actually I don't know what ingredients did that picture use, LOL. I was just taken by the physical appeal of it.

I'm happy with this glaze and I think it will work well with other  fishes too, or probably chicken or ribs. The ingredients are simple and it's easy to execute.

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Pratha Crust Salmon Pie - Salmon #2

For those of you who have dinned in Petite Millie, One Utama, you would have heard of White Truffle Oil Fish Pie. It comes with a loose crust made of puff pastry. In the pie, are pieces of white fish swimming in a pool of creamy gravy together with shitake mushrooms and fennel.

After having this once, I then decided to have my own version of this, borrowing the concept from Petit Millie.

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Pan 'Baked' Garlic Lemon Salmon - Salmon #1

Sometimes I can be rather stingy to use the oven. Are you like me too?

I made this using a pan on the stove, giving the fish the “feeling” of being baked. I won’t call it frying, as I used low heat with the lid on, ‘sauna-ing’ the salmon until it is tender and flakes when tested with a fork. The heat is not enough to make it golden, maybe just slightly browned, just like being baked. It tasted juicy and tender, as if it’s baked not fried, and the butter in here is more for flavouring purpose rather for browning. The garlic is soft and fragrant, still with some pungency rather than golden and crispy. Just how I intended it to be.

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Rhubarb Custard Tea Cake - Rhubarb #3

I baked this cake twice. the first time, my custard sank and batter rose to the  top, creating a very funny looking cake that sunk.

The second time, I chilled the custard filling as a whole piece so that I can apply equal pressure to the base batter. The result was way better.

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Rhubarb Lemon Cold Infusion - Rhubarb #2

I made this almost 3 years ago and never got to post it until now with the first rhubarb that I bought in 2010.
That time, I was screaming in my heart when I saw rhubarb in Jaya Grocer for the first time.

This is another recipe that I have been eyeing since I was a teen. My aunt gave me a recipe book and I didn't know what rhubarb was and this drink looked pink. Really no idea what it is or how it tasted like.
When I got my first rhubarbs, this age old recipe was definitely in my list to try.

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