Wednesday, November 24, 2004

Tips to prepare Salmon recipes (English)

Over 300 Tested Salmon Recipes Link - Click Here

"One of the best choices in seafood is salmon, mainly because of its omega-3 fatty acids that are truly miraculous in their beneficial effects on the body. So in addition to eating a low calorie, low saturated fat food, you eat one that brings you a true health benefit that you cannot easily get from any other food" - Graham Kerr.

SAUTEING - Graham Kerr
Sautéing is a quick and simple way to cook salmon steaks or fillets. The fish will be a nice gold color on the flesh side and the skin will be crisp enough to eat. Salmon skin is high in heart healthy omega-3 fatty acids so a cooking method that makes it crisp and delicious is a plus.

  1. Heat a skillet that will fit the number of fillets you want to cook. Don't crowd. Pour a teaspoon of oil in the hot pan and cover the bottom. Make sure it's good and hot before you add the fish.
  2. Season the salmon with a light sprinkling of salt and pepper. Lay flesh side down in the hot pan. Reduce the heat to medium and cook for 3 or 4 minutes or until the top is crisp and golden.
  3. Turn the fillets, cover the pan, and cook 5 to 7 minutes more. An instant-read thermometer should read 140° to 150°F or the flesh should flake easily when prodded with a fork.
  4. Squeeze a little lemon juice on each one before serving.

Broiling is another quick and easy way to cook salmon fillets or steaks. It's important to cook the fish all the way through which is more difficult when the heat source is on just one side. To give the bottom a little help, I remove the skin from the fillets (leave steaks as they are) and preheat the broiler pan. Another danger with gas broiling is getting the salmon too dark on top so after about 5 minutes, I lay a piece of foil over the pan to prevent burning.

  1. Line the broiler pan with foil and place under the broiler while it heats. That way the fish cooks from the bottom as well as the top.
  2. Remove the skin from the fillets. Steaks can be broiled skin on. Brush both sides with a little olive oil. Season with a light sprinkling of salt and pepper.
  3. Lay the fish on the hot pan and place in the broiler. Check after 5 minutes to be sure it is not getting too dark on top. Lay a piece of foil over the fish and cook 4 or 5 minutes longer. It's done when an instant-read thermometer reaches 140° to 150°F or it flakes easily when prodded with a fork. (If you are using an electric/convection oven, you may need to increase the broiling time to as much as 10 minutes per side.)

Pan Roast
Pan roasting is a chef's trick you should know about. It produces a beautiful golden surface, with a moist and tender inside. You can cook from 1 to 4 fillets at the same time making sure that each one has plenty of space. The salmon will be just cooked through with the times given. If you like it a little more done, increase the time to 4 or even 5 minutes on the second side. If you have an instant-read thermometer, it should read from 140° to 150°F. If you don't have a thermometer, prod with a fork to see if it flakes easily.

  1. Preheat the oven to 400°F. Pour a teaspoon of oil into an ovenproof skillet (preferably cast iron) and place in the oven for 10 minutes.
  2. Remove the skin from the salmon fillets and sprinkle very lightly with salt and pepper.

    Barbecued salmon is a hallmark of Northwest cuisine. Native Americans were cooking fish over open fires long before white settlers arrived. Cooks have added lots of different sauces and seasonings over the years, but I like to taste this delicious fish with just a little flavor enhancing salt, pepper, and lemon juice. It's far from plain!

    Every barbecue is different, so you may have to adjust the cooking times. I like it cooked all the way through, but never dry. I can achieve that by cooking it a short time on the flesh side, then longer on the skin side.

    You might want to use a two-part wire rack that opens up to hold the tender fish fillets. This tool has a long handle and allows you to turn the fillets without tearing or breaking the flesh.

    1. Heat the barbecue 10 or 15 minutes before cooking the fish.
    2. Brush or spray olive oil on both sides of the salmon fillets. Season with a light sprinkling of salt and pepper.
    3. Lay the fillets flesh side down on the hot barbecue. Cook 4 or 5 minutes or until the top is crisp and golden. Turn and cook 8 to 10 minutes longer or until an instant-read thermometer reaches 140° to 150°F or the fish flakes easily when prodded with a fork.
    4. Transfer to a plate and remove the skin which will be black and no longer edible. Serve with a wedge of lemon.
  3. Lay the fillets in the hot pan flesh side down and roast 5 minutes. Turn so the side the skin was on is down and roast 3 minutes more.
  4. Serve with a wedge of lemon.


Gentle poaching is a lovely way to cook salmon fillets or even whole salmon. You can add other herbs and flavorings to the poaching liquid such as bay leaves, sprigs of dill, garlic or slices of lemon. If you choose not to use wine, start with 6 cups of water, add a sliced lemon and a larger onion.

The secret of successful poaching is not to let the water boil. A gentle simmer will ensure a moist, tender result. The skin helps keep the fillet together while cooking, but you may remove it before you serve.

Please try my kitchen paper "lid." Fold a sheet of parchment or waxed paper in quarters and cut it into a circle to fit just inside the sides of the pan. Lay the paper circle on the liquid covering the fish fillets and adjust the heat so that it just trembles. That's the perfect temperature for poaching!

Poaching Liquid for 4 Fillets
1 bottle dry white wine (I prefer dealcoholized chardonnay), 3 cups water, 1/2 teaspoon dried tarragon, 1/4 teaspoon salt, 12 peppercorns, 1 small onion—sliced

  1. Place all the ingredients in a saucepan and bring to a boil. Partially cover and simmer 20 minutes. Strain and pour into a large shallow pan that fits the number of fillets you are going to poach.
  2. Lay the fillets, skin side down, into the poaching liquid. They should be completely covered. Add more water to cover if needed. Return to a boil. Reduce the heat and simmer 10 to 12 minutes or until done through. Test with an instant-read thermometer (140° to 150°F) or with a fork to see if it flakes easily.

Tuesday, November 23, 2004

Daging Masak Pesamah

¾ cawan Minyak Masak


5 ulas bawang merah, dihiris
4 cm kulit kayu manis
2 biji buah pelaga
4 kuntum bunga cengkih
2 kelopak bunga lawang


10 ulas bawang merah
4 ulas bawang putih ditumbuk lumat
3 cm halia

2/3 cawan serbuk kari daging
500 gm daging, dihiris nipis
1 camca besar asam jawa, dicampur dengan1 cawan air
4 cawan santan cair
2 camca besar kerisik
garam dan gula secukup rasa


1.Panaskan Minyak dan goreng bahan A hingga wangi.

2.Masukkan bahan B serta serbuk kari dan goreng hingga pecah minyak.

3.Masukkan daging dan air asam jawa; goreng selama 5 minit.

4.Masukkan santan, kerisik, garam dan gula secukup rasa.

5.Masak hingga daging lembut dan kuah pekat serta hampir kering.

Ruj: Tekan sini

Ikan Panggang Air Asam

500gm Ikan Kembung – dicuci bersama garam dan asam
250ml minyak masak
Garam secukup rasa
2 batang serai – dititik
1 sudu teh garam
½ sudu teh kunyit serbuk
250ml santan pekat

Bahan-bahan Air Asam

4 biji cili merah dan cili padi
2 biji bawang besar
2 biji tomato
4 biji limau nipis
2 sudu besar belacan
sedikit pati asam jawa, air dan garam.

Cara-cara :

Gaulkan ikan bersama minyak, santan, serai, garan dan serbuk kunyit.

Panggang sampai masak.
Cara-cara membuat air asam :

Hiriskan bawang, cili merah dan cili padi. Cincang buah tomato.

Perahkan limau nipis.

Ramaskan kesemua bahan di dalam bekas dan masukkan garam secukup rasa.

Ruj: Sini


Bahan A:

1/2 kilo daging lembu (dipotong macam daging goreng)
1 paket rempah kari daging BABA's
3/4 cawan kicap lemak manis (kalau kat Penang ni, guna Nirwana)
3 biji bawang besar (blend)
bawang putih 2-3 biji
Halia sebesar ibu jari (blend)
1 tin kecil tomato soup 57 Heinz
Bahan B:
3 sudu besar minyak masak
2 sudu besar minyak sapi QBB
3 biji bawang besar dipotong bulat
10 sen daun kari
sedikit air asam jawa


Perap bahan A selama 5 jam kemudian masukkan ke dalam periuk dan rebus hingga daging empuk dan jangan terlalu kering.
Bila sampai waktu nak makan, masukkan minyak masak dan minyak sapi tadi dan tumiskan bahan B; iaitu bawang besar yang dipotong bulat tadi.
Kemudian masukkan daun kari (lagi banyak lagi mengancam baunya).
Masukkan sedikit air asam jawa.
Ambil daging yang telah direbus tadi dan masukkan ke dalam kuali menumis tersebut.
Kacau rata dan sedia untuk dihidangkan.

agak-agak dia berair..jangan terlalu kering sangat dan jangan terlalu banyak air..

Ruj: Klik Sini

Mee Bandung

Bahan2: (untuk 4 orang makan)

Mee / Meehoon
3 biji bawang merah (dihiris nipis)
3 ulas bawang putih (dihiris nipis)
2 keping tauhu (digorang dan dipotong nipis)
RM 2 udang kering
1/2 kilo daging (dikisar halus bersama udang kering)
1/4 botol sos tomato
2 biji tomato
RM1 sayur sawi (dipotong-potong)
1 bekas kecil (bulat) cili giling - yang selalu didapati di pasar malam. Ikut citarasa, jika suka pedas tambah lagi
50 sen daun bawang (dimayang kecil-kecil
2 camb tepung jagung (untuk melikatkan kuah - dibancuh dengan air dahulu agar tidak berketul-ketul)
2 biji limau kasturi
4 biji telur
200g udang

Cara-cara :

Tumiskan bawang putih dan merah
Apabila bawang kekuningan masuk cili dan kacau hingga cili masak
Masuk daging yang telah dikisar bersama udang kering tadi.
Masukkan air secukupnya
Apabila daging telah empuk, masukkan udang dan tahuu goreng
Masukkan tomato dan telur
Masukkan air tepung jagung
Kacau sekali sekala. Apabila sudah sebati dan masak masukkan sayur sawi
Masukkan garam dan gula secukup rasa
Bihun/mee tidak dicampurkan sekali kerana cepat meresap kuah. Oleh itu, bihun/mee direbus seketika/dicelur

Untuk menghidangkan tabur daun kedalam mangkuk berisi kuah bandung
Sebelum memakan perah sedikit air limau kasturi kedalam hidangan ini mengurang atau melambatkan rasa mual. Kalau kuat masam boleh perah banyak

Monday, November 22, 2004

BERBAGAI JENIS NASI (Kak Liza's website)




SENARAI RESIPI (click di sini)

Gulai Ikan Masin

Asam Pedas Melaka

Asam Pedas Melaka

Bahan ini dikisar:
1 labu bawang besar
5 biji bawang merah
25 tangkai cili kering
1 inci halia
1 sd besar jintan manis
½ sd teh lada hitam
1 inci kunyit hidup
3 ulas bawang putih

Bahan tumis :
1 labu bawang besar dihiris halus
½ sd teh biji sawi
½ sd teh halba
5 tangkai daun kari (leraikan)

5 keping ikan tenggiri atau ikan parang atau 1 ekor ikan terubuk (dibersihkan)
2/3 cawan minyak masak
3 sd besar asam jawa campurkan dengan ¾ cawan air
1.5 liter air
2 biji tomato - potong 4
1 batang terung - potong
10 biji bendi
2 tangkai bunga kantan - dipecahkan
3 tangkai daun kesum
1 sd besar garam
½ sd teh serbuk perasa

sukahati: (cuba tambah daun limau purut sekeping dua)

Cara membuat:
Pnasakan belanga dan masukkan minyak. Tumis bawang hiris hingga kuning dan masukkan bahan tumis yg lain, biarkan naik bau.

Masukkan bahan kisar dan garam, tumis hingga pecah minyak. Masukkan air asam jawan dan kacau sebentar hingga naik minyak. Masukkan ikan dan sebatikan bersama bunga kantan.

Masukkan air, serbuk perasa, bendi dan bahan lain kecuali tomato. Tutup dan biar renih pada api kecil hingga mula pekat dan masukkan tomato dan daun kesum. Biarkan 5 minit baru diangkat.

Sunday, November 21, 2004

Nasi Beringin


Beras Basmathi
Bawang Merah - dimayang halus
Bawang Putih - dimayang halus
Halia - dihiris nipis
Serai - dihiris halus
Kayu manis
Bunga Lawang
Biji pelaga
Air - disukat
Susu sejat
Minyak Sapi
Daun Pandan
Garam secukup rasa


  1. Panaskan minyak sapi dan tumis kayu manis, cengkih, bunga lawang, dan biji pelaga.
  2. Masukkan bawang merah, bawang putih, serai, dan halia yg telah dihiris nipis tadi dan tumis hingga harum baunya.
  3. Kemudian, masukkan beras basmathi yang telah dibasuh dan juga susu sejat.
  4. Sukat air mengikut keperluan kemudian masukkan daun pandan.
  5. Tambah garam secukup rasa dan masaklah nasi dalam periuk nasi elektrik.
  6. Hidangkan panas bersama Ayam Masak Merah, Acar rampai dan Dalcha.

*Sukatan bahan2 mengikut citarasa

Rujukan: Resipi ini dimasukkan oleh seorang kawan yang kini bekerja sebagai chef di Switzerland, resipi ini adalah resipi yang digunakan olehnya untuk memasak berkawah nasi seperti ini di satu hotel terkemuka di kotaraya KL suatu masa dahulu.