When it comes to the cuisine of Singapore I become truly excited, they have so many varieties of food and it is really said to be a part of the countries national past time along with their shopping, so for those of you who know me I am in heaven! Due to the countries many cultures and races, there is no set type of food eaten in Singapore, but is generally a mix of Chinese, Indian and Malay food..... Yum!
Of course there is nothing like enjoying a Singapore Sling at the famous Long Bar at Raffles Hotel, pure bliss...
As for us in the house of Ideal Living, well it has been week 1 of Term 4, meaning that all the kiddy activities have resumed again so we are busy.
You may have seen a commissioned piece I put up on facebook that I had been assigned for a client, a very beautiful mask for a Masquerade ball. Completely different to the fascinators and headbands that I usually make, but this was amazing piece to make and Lady A was a lovely client to work with, so thank you again for the opportunity, hope you liked it xx
I also have had my very loved cupcakes go into a local cafe, see the facebook page for location details......
So to finish this weeks blog off with a recipe it has to be one of my favourite all time recipe's, although it isn't Fish ball soup or Singapore Chilli Crab, but to me, I think it is just as yummy:
Asian-Style Salmon with Noodle Broth
Serves 4
Ingredients
(SALMON)
a 2cm piece of fresh ginger
2 cloves of garlic
1 small red onion
1 red chilli
1 tbs soy sauce
2 limes
4 x 180g salmon fillets, skin on, scaled and pin-bones
Chinese five spice
(BROTH)
4 spring onions
1-2 fresh red chillies
2 cloves garlic
2 cm piece fresh ginger
1 tsp Chinese five spice
3 teaspoons cornflour
2 chicken stock cubes
200g sugar snap peas
soy sauce to taste
200g dried fine egg noodles
Method
Turn the Oven to 250 degrees C. Fill and boil the kettle.
Peel a 2cm piece of fresh ginger, 2 cloves of garlic and a small red onion. Roughly chop and pout into a liquidizer with the red chilli and 1 tbs of soy sauce. Squeeze in the juice of 2 limes and blitz to slurry. Taste to check the balance of sweet and salty and adjust (add more soy if needed etc) then put into an oven proof dish or a tin that will snugly fit the salmon. Add a couple lugs of olive oil and put the salmon, skin side up, in the dish. Sprinkle a little five spice and black pepper over the skin and place in the oven on the top shelf for 18 minutes.
Put a large saucepan on medium heat. Trim and finely slice 4 spring onions and put into the pan a good lug of olive oil. Finely slice a red chilli and add to the pan, then stir and crush in 2 unpeeled cloves of garlic. Peel and finely grate in a 2 cm piece of ginger. Mix well. Stir 1 teaspoon of five spice and 3 teaspoons of cornflour into the pan of spring onions. Pour 1 litre chicken stock and 200g of sugar snap peas. Turn the heat up to high, bring to the boil, then taste and correct the seasoning with the soy sauce. Add the noodles and pop the lid on.
To serve divide the broth among four bowls and top with salmon, sprinkle the reserved sauce from the roasting tin!**
Well, that is me done for another week, enjoy the sunshine wherever you may be and give this beautiful Salmon Noodle broth ago this week, you will love it!
Enjoy,
Tammy xx
**Jamie's 30 Minute Meals, 2010, Recipe has been slightly altered
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