Sweet and Sour Tasmanian Salmon

Sweet and Sour Tasmanian Salmon. I am always fascinated by the pink color flesh of salmons. Pink salmons are visually appealing and of course equally delicious. Australia is the home of the Tasmanian Atlantic Salmons. Tasmania is an Australian island and state located at the southern tip of the Australian continent. It is where the delicious Tasmanian Atlantic salmons are farmed. Click this link to see how they are farmed. The Tasmanian salmon are always available fresh on most supermarkets here in Australia. It did not take a lot of thinking on what is the best Pinoy dish that I would cook with the fish beside sinigang na salmon. I thought they will make a great sweet and sour and it is. For the dish I needed salmon fillets skin-on, the reason I chose the fillet with skin-on is I wanted to fry the skin crispy and maintaining the rest of the salmon fillet just cooked tender and moist, remember they are fresh. The sweet and sour sauce is simple just a cocktail of stir fried chopped vegetables like tomatoes, onion, celery, bell pepper and cucumber. Of course the vegetable are not limited to those I have used you can use your own favourite sweet and sour vegetables, you can even use commercially prepared sweet and sour sauce. Here is how I cooked my Sweet and Sour Tasmanian Salmon.

Ingredients:

360 grams fresh Tasmanian Atlantic salmon fillet, skin on
1 medium size red or green bell pepper, cut into large squares
1 medium size onion, cut into large squares
1 large tomato, cut into large squares
1 stalk celery, chopped
1 small size cucumber, cut into large squares
1 cup tomato sauce,
1 tsp. hot sauce, optional
2 tbsp. sugar
2 tbsp. unsalted butter
salt and pepper
cooking oil

Cooking procedure:



In a frying fan heat generous amount of cooking oil and fry at medium to high heat the salmon fillets, skin down first for 3-5 minutes or until skins are crispy. Now turn the salmon fillet to fry the remaining sides for about a half a minute each side. Remove from the frying pan and keep aside. Discard the used cooking oil, on same frying pan heat the butter until it start to melt, add in the vegetables and quickly stir fry for 2-3 minutes or until just cooked and still firm. Remove the vegetables from the frying pan and keep aside. Using the same frying pan heat the tomato sauce at low to medium heat, add in the sugar and hot sauce stirring constantly until blended. Return the vegetables to the frying pan and continue to stir cook for a minute of until the vegetables are coated with the sauce. Season with salt and pepper to taste. Arrange fried salmon fillets on and plater and pour over on top the sweet and sour sauce. Serve immediately.



See other related sweet and sour fish recipes;
Escabecheng Talakitok
Escabecheng Tangiuge
Sweet and Sour Maya Maya

Langka na may bangot na Kasag, Guinataang Langka na may Alimasag

Langka na May Bangot na Kasag, Guinataang Langka na May Alimasag. Is a Bicolano fare. Young jackfruit slices cooked in coconut milk with blue crabs. Jackfruit cooked with coconut milk goes very well with the crabs, personally I prefer this guinataang alimasag version compared to the Tagalog version which uses string beans and pumpkin for vegetables. Cooking is almost similar to my guinataang crab or guinataang shrimp with vegetables dishes. I usually steam cook my crabs before cooking them with coconut milk this way I won't overcook the vegetables.

Ingredients:

2 cups langka, unripe jackfruit, sliced
1 kilo alimasag, crab, about 4 pieces
2 thumb size ginger, cut into strips
1 large size onion, chopped
1/2 head garlic, crushed
2 cups pure coconut milk
1-2 pieces siling labuyo, bird’s eye chili, cut in half
2-4 pieces siling haba, green chili
cooking oil
salt

Cooking procedure:



Remove belly flap of each crab wash and drain. Steam crabs for 10-15 minutes, cut crabs in half set aside. In a large pot sauté garlic, ginger and onion until fragrant. Add half of the pure coconut milk and 1/2 cup of water bring it to a boil. Add in jack fruit and simmer for 3-5 minutes or until the liquid is reduced by half, stirring occasionally. Add in the remaining coconut milk, crabs, bird’s eye chili and green chili, season with salt to taste. Cover the pot and cook for another 5-10 minutes. Serve hot.


See other related crab in coconut milk recipes:
Crab con Kalabasa
Guinataang Alimasag


See other related Jackfruit in coconut milk recipes:
Guinataang Langka, Jackfruit in Coconut Milk

Salisbury Steak, Burger Steak with Mushroom Sauce

Salisbury Steak, Burger Steak with Mushroom Sauce is not new to most Pinoy, its one of the best seller of Red Ribbon and has been around for a long time. Jollibee have their version also. I love Salisbury steak, years back Red Ribbon’s Salisbury steaks was a regular lunch when I was working at Ortigas Center, our office was just across one of Red Ribbon’s bake shop.

I was looking for a dinner at the supermarket when I noticed those burger patties shaped like the Australia Continent, yes tomorrow is Australia Day, and I thought it was the best time to make Salisbury steak dinner. This version is fairly easy almost all of the ingredients are available at any supermarket pre-cooked or partially cooked or prepared. First of all find a 100% pure beef burger, it will make a big difference, we also need Campbell’s Cream of Mushroom Condensed Soup, pre-cooked mashed potatoes and mixed vegetables this will save a lot of time and effort. For the button mushrooms I used fresh ones but the canned mushrooms will do the job. Here’s the recipe.

Ingredients:



500g 100% beef burger, about 4-6 pieces
1 can, 420g Campbell’s Cream of Mushroom Condensed Soup
200g fresh button mushrooms, sliced
1 small size onion, chopped
2 gloves garlic, minced
2-3 tbsp. soy sauce
1/2 cup full cream milk
2 tbsp. butter
salt and pepper

For the side dish:

mashed potatoes
mixed vegetables

Cooking procedure:



In a deep frying pan heat butter until it start to melt, pan fry the beef burgers in batches 2-3 minutes on each side, remove from pan and keep aside. Using the same pan, sauté onion and garlic until fragrant. Add in the soy sauce and stir cook for a minute. Add in mushrooms and stir cook for another 2-3 minutes. Now add in the Campbell’s mushroom soup and milk, simmer for 3-5 minutes at low heat while constantly stirring. Season with salt and pepper to taste. Add in the fried beef burgers and simmer for another 2-3 minutes. Arrange beef burger with mashed potatoes and mixed vegetables in a plate and pour over the sauce on top, serve immediately.

Mac and Cheese, No Bake Macaroni and Cheese

Mac Cheese is one of my favourite pasta dishes. Kenny Roger’s serve them as side dish. Macaroni with cheese are prepared in several methods, for now I am sharing my no-bake macaroni cheese with ham. For this recipe I have used penne pasta instead of the usual macaroni pasta. The choice is yours any similar pasta can be used. For the cheese I used Eden any left over cheese ball will also do. Making this no-bake home version of mac cheese is fairly easy. It is important that the pasta is not overcooked, we Pinoy tends to overcook our pasta. Just cook the pasta as per package instructions we want them al dente, overcooked pasta and cheese do not go together that good. Okey here is my mac cheese using penne pasta, enjoy.

Ingredients:

1 kilo penne pasta or macaroni pasta, cooked as per package instructions
1 block 180g Eden cheese, grated
4-6 tbsp. pimiento cheese spread
100g salted butter
1 1/2 cups evaporated milk
1/4 cup cornstarch
fried ham, cut into small squares

Cooking procedure:



In a medium size sauce pan, melt margarine at low heat. Add in cornstarch and stir until smooth. Now add the evaporated milk slowly stirring constantly until thick. Add in grated cheese and pimiento cheese spread stir until smooth. Pour on top of cooked pasta, garnish with fried ham squares.

On Temporary Hiatus

I will not be publishing new recipes or post for now until I am settled on my new work assignment. I will attend to your comments and queries once I get settled. In the meantime do browse the archive, you might find the recipe of the dish you are looking for.

Cebu Paklay

Paklay to some part of Visaya is a dish where the vegetable or meat ingredients are cut into strips, like pinaklay na tambo (bamboo shoot cut into strips) this I have learned lately. The Paklay of Cebu and some parts of Mindanao is made up of beef, goat or pork innards usually tripe, liver and heart, sautéed and cooked with ginger and chilies. Strips of vegetables like bell pepper, carrots ect. are added to give a contrasting color besides flavor. And of course bamboo shoot, but I have seen or eaten paklay with out it. The dish is similar to papaitan of the Ilocanos but with out the bile and usually with out the broth also. On some versions they add atsuate or annatto extract for the vibrant orangey color. This is my second version of paklay, my first paklay, click here to see that post is made up of pork innards with little broth. My second version I used beef tripe and liver but nearly dry. Here is how I made my “Cebu Paklay” enjoy.

Ingredients:

1/2 kilo beef tripe, cut into strips, boiled till tender, reserve broth
1/4 kilo beef liver (and heart in available), boiled, cut into strips
1/4 kilo beef tenderloin or sirloin, cut into strips
3 cups fresh young pineapple, cut into cubes
3 cups labong, bamboo shoot, sliced/cut into strips, boiled, drained
1 large size red or green bell pepper, cut into strips
1 large size onions, sliced
1 head garlic, chopped
2 thumb size ginger, cut into thin strips
3-4 pcs. siling haba, green chili, cut crosswise
2-3 pcs. siling labuyo, chopped
1-2 tbsp. sampalok sinigang mix, optional
1/4 cup patis, fish sauce
salt and pepper
cooking oil

Cooking procedure:



In a saucepan sauté garlic, ginger and onion. Add in beef meat, beef tripe, liver (and heart if using), pineapple, bamboo shoot, and fish sauce stir cook for 3-5 minutes. Now add in 2 cups of broth (from boiling the beef tripe) and sampalok sinigang mix if using, bring to a boil and simmer for 8-10 minutes or until most of the broth has evaporated. Add in siling labuyo, siling haba, bell pepper and season with salt and pepper to taste, cook for another 2-3 minutes. Serve hot.


See other related recipe:
Paklay
Papaitan Baka / Pinapaitan Baka
Papaitan Soured with Kamias
Sinanglao
Papaitan Kambing / Pinapaitan Kambing