Leftover sous vide salmon and Hokkien noodles

This was a really Nice salmon and noodles dish. Full of flavour.

Hello reader,

I hope you’re well. I normally take the leftover salmon to work for lunch but today I reserved it for dinner.

If you’ve never eaten sous vide salmon before, it’s a very different texture. It flakes more easily and even for 30 minutes at 50 °C it’s difficult to keep its form.

For that reason, leftover salmon is perfect for any dish that requires flaked fish.

Leftover sous vide salmon and Hokkien noodles

Ingredients

  • Leftover sous vide salmon
  • Hokkien noodles (packet variety)
  • Bird’s-eye chillies
  • Carrot
  • Daikon
  • Ginger
  • Spring onion
  • MSG
  • Lime juice
  • Vegetable stock
  • Peanut oil
  • Sesame oil
  • Soy sauce

Instructions

  1. Boil some vegetable stock.
  2. Julienne some carrot and daikon.
  3. Mince some ginger.
  4. Chop the chillies.
  5. Slice some spring onion.
  6. Pour the boiling stock over the noodles, chillies, carrot, daikon, and ginger.
  7. When the noodles are soft, drain the stock.
  8. Heat a wok and add some peanut oil.
  9. Quickly fry some spring onion until it becomes aromatic.
  10. Add in the noodles, carrot, daikon, and ginger.
  11. Add some MSG if you like.
  12. Stir through the flaked salmon.
  13. Add some sesame oil and soy sauce.
  14. Garnish with spring onion.
  15. Give thanks to the Lord.
  16. Eat with chopsticks and a spoon.
Leftover sous vide salmon and Hokkien noodles

Sous vide salmon and cabbage

Okay, so some may think this is an old combination, but it tasted great.

Hello reader,

Tonight, I wanted something light.

Ingredients

  • Salmon
  • Cabbage
  • Carrot
  • Daikon
  • Vegetable stock
  • MSG
  • Pepper
  • Peanut oil
  • Sesame oil

Instructions

  1. Season the salmon with MSG and store in a vacuum bag for a couple of nights in the refrigerator.
  2. Cook the salmon in a water bath at 50 °C for 30 minutes.
  3. Boil the vegetable stock.
  4. Julienne the carrot and daikon.
  5. Shred the cabbage.
  6. Put the cabbage, carrot, and daikon in a bowl and cover with boiling stock and leave for about 5 minutes.
  7. Drain the vegetables and toss in a hot frying pan with some peanut oil and finish with some sesame oil.
  8. Transfer the vegetables to a bowl and season with pepper.
  9. Serve with the salmon.
  10. Give thanks to the Lord.
  11. Split in half to have leftovers for lunch.
  12. Eat with chopsticks and a spoon.
Sous vide salmon with pickled cabbage, daikon, carrot, and Bird’s-eye chillies

If you’d like to read recipes with stories, check out the food blog Facebook banned YummyLummy.com

Pickled pork belly fried rice

Check out this amazing meal which will have your mouth tingling like there is a party in it. Pickled pork belly fried rice with loads of Bird’s-eye chillies to keep your tongue and lips alight.

Hello and happy Sunday. I hope you’re well on this lovely day.

Last night I cooked a childhood favourite, viz., pig trotters with vinegar and ginger. In cooking that meal I included a piece of pork belly. You can get the full recipe and a story here.

Tonight I have the pickled pork belly with the leftover rice from last night and made a pickled pork belly fried rice.

Pig trotters and pork belly

Ingredients

  • Pickled pork belly (see last night’s recipe) as well as the leftover reduced cooking liquor
  • Leftover rice
  • Ginger
  • Garlic
  • Spring onion whites
  • Shallots
  • Broccolini stalks
  • Carrot
  • Daikon
  • Broccolini florets
  • Spring onion greens
  • Bird’s-eye chillies
  • Peanut oil
  • Sesame oil
  • Soy sauce
  • Dry sherry

Instructions

  1. Mince the ginger and garlic.
  2. Dice the shallots.
  3. Slice the spring onion whites.
  4. Slice the Broccolini stalks.
  5. Julienne the carrot and daikon.
  6. Slice and shred the spring onion greens.
  7. Slice the Bird’s-eye chillies.
  8. Slice the pickled pork belly.
  9. Heat the wok.
  10. Add the peanut oil.
  11. Fry the aromatic ingredients.
  12. Soften the florets, carrot, and daikon.
  13. Warm through the pickled pork belly.
  14. Heat the leftover cooking liquor using microwave radiation.
  15. Stir through and toss the leftover rice.
  16. Add sesame oil, some dry sherry, and soy sauce and cook to keep the rice grains separated.
  17. Turn the heat off and stir through the garnish vegetables.
  18. Transfer to a bowl.
  19. Spoon over hot liquor.
  20. Give thanks to the Lord.
  21. Eat with chopsticks and a spoon.

Spam fried rice

Tonight I’m making Spam fried rice. Check out the recipe and feel free to leave me comments.

Hello Reader,

Tonight I had a choice between leftover sous vide kangaroo and Spam. I don’t love kangaroo meat. I do like Spam a lot.

Spam fried rice

Ingredients

  • Spam
  • Rice1
  • Shallots
  • Garlic
  • Ginger
  • Fennel
  • Coriander
  • Spring onion
  • Red chillies
  • Carrot
  • Daikon
  • Cabbage
  • MSG2
  • Peanut oil
  • Sesame oil
  • Soy sauce

Instructions

  1. Dice the fennel and shallots; slice the coriander roots and stalks; mince the garlic and ginger, and slice the spring onion whites.
  2. For garnish, slice the spring onion greens and red chilli. The coriander leaves are also a great garnish.
  3. Dice the Spam.
  4. Julienne the carrot and daikon.
  5. Shred and cross-shred the cabbage.
  6. Heat a wok and add some peanut oil and sesame oil.
  7. Stir-fry the aromatic ingredients.
  8. Transfer to a bowl and stir-fry the Spam until it gets some colour and a bit of a crust.
  9. Transfer the Spam to a bowl and stir-fry the carrot, daikon, and cabbage.
  10. When the carrot, daikon, and cabbage soften, add the MSG plus the aromatics and Spam.
  11. Add the rice and remove the clumps by pressing down with a spatula.
  12. Squirt soy sauce around the sides of the wok. This heats on the way down into the rice.
  13. Toss the wok.
  14. Turn off the heat and mix through the garnish vegetables.
  15. Transfer to a bowl.
  16. Give thanks to the Lord.
  17. Eat with chopsticks and a spoon.

If you like stories with a recipe, check out the food blog Facebook has banned at YummyLummy.com.

Footnotes

  1. The rice should be cold and cooked within the last 24 hours. Ideally, it should be dry, so the grains fall apart.
  2. King of flavour
Spam fried rice

Cabbage stir-fry with sous vide chicken

Here’s a relatively low carb cabbage and chicken stir-fry which I’m sure you’ll love.

Dear Reader,

Tonight I cooked a cabbage-based dish.

Cabbage with sous vide chicken thigh and stir-fry carrot and daikon radish

Ingredients

  • Drumhead cabbage
  • Sous vide chicken thigh
  • Carrot
  • Daikon radish
  • Fennel
  • Ginger
  • Shallots
  • Coriander
  • Red chilli
  • Spring onion
  • MSG
  • Dry sherry
  • Soy sauce
  • Peanut oil
  • Sesame oil
  • Cornflour

Instructions

  1. Dice the shallots and fennel
  2. Mince the ginger
  3. Slice the spring onion
  4. Slice the coriander roots and stalks
  5. Julienne the carrot and daikon radish
  6. Shred the cabbage
  7. Slice the chicken
  8. Heat a wok
  9. Add some peanut and sesame oils
  10. Toss in the aromatic ingredients and stir-fry until they become fragrant
  11. Toss in the chicken, carrot, and daikon and stir-fry
  12. Add a splash of dry sherry to create some steam and water vapour
  13. Add in the cabbage and toss the wok
  14. Add a splash of soy sauce and the MSG
  15. Make a slurry with cornflour and water
  16. Thicken the sauce with the slurry of cornflour and water
  17. Turn off the heat and stir through the red chillies, coriander leaves and spring onion greens
  18. Transfer everything to a bowl
  19. Give thanks to the Lord
  20. Eat with chopsticks and a spoon
Cabbage with sous vide chicken thigh and stir-fry carrot and daikon radish

Hokkien noodles, sous vide chicken thigh, and stir-fry vegetables

Dear Reader,

Good evening. I hope you are well. Tonight I wanted to use some noodles with my chicken.

Daikon radish, carrot, red chilli, and lime

Ingredients

  • Hokkien noodles
  • Sous vide chicken thigh
  • Carrot
  • Daikon radish
  • Fennel
  • Ginger
  • Shallots
  • Coriander
  • Red chilli
  • Spring onion
  • MSG
  • Dry sherry
  • Soy sauce
  • Peanut oil
  • Sesame oil

Instructions

  1. Mince the ginger and chop the shallots plus the fennel and coriander roots and stems.
  2. Julienne the daikon and carrot.
  3. Slice the spring onions and red chilli.
  4. Slice the chicken thigh.
  5. Cook the noodles with boiling water.
  6. Heat a wok.
  7. Add in the peanut and sesame oils.
  8. Cook the ginger, fennel, coriander roots and stems, and the shallots.
  9. Toss in the carrot and daikon and soften with a little dry sherry.
  10. Add in the chicken meat and some soy sauce.
  11. Toss in the noodles and toss the wok.
  12. Turn off the heat and mix through the coriander leaves, red chillies, and spring onions.
  13. Thank the Lord.
  14. Transfer everything to a bowl.
  15. Eat with chopsticks and a spoon.

For stories with recipes, check out the food blog Facebook banned, viz., YummyLummy.com

Hokkien noodles with sous vide chicken thigh and stir-fry carrot and daikon radish

Pork belly and cabbage roll

Last night, I cooked pork belly in the pressure cooker and stir-fried some cabbage. Tonight, I roll it in puff pastry. I was sort of inspired by Lorraine from Not Quite Nigella.

Hello Reader,

Last night, I cooked pork belly in the pressure cooker and stir-fried some cabbage. Tonight, I roll it in puff pastry. I was sort of inspired by Lorraine from Not Quite Nigella.

Pressure cooker pork belly and cabbage Stir-fry
Pork belly and cabbage roll

Ingredients

Pork belly

  • Pork belly
  • Chinese five-spice powder
  • Master stock
  • Dry sherry
  • Soy sauce
  • Sesame oil
  • Water

Cabbage

  • Shredded drumhead cabbage
  • Minced garlic
  • Minced ginger
  • Finely chopped shallot
  • Finely chopped spring onion (white portion)
  • Julienned carrot
  • Julienned daikon radish
  • Monosodium glutamate (MSG)
  • Peanut oil
  • Sesame oil
  • Soy sauce
  • Dry sherry
  • Cornflour
  • Water
  • Coriander
  • Red chilli
  • Spring onion

Puff pastry

  • Store-bought home brand stuff

Instructions

Pork belly

  1. Add the pork belly, Chinese five-spice powder, master stock, dry sherry, soy sauce, sesame oil, and water to the pressure cooker.
  2. Seal the lid and cook for 30 minutes.
  3. Remove the pork belly and slice with a sharp knife.
  4. Set aside what will not be eaten in this meal and refrigerate.

Cabbage and final plating

  1. Heat a wok
  2. Add in some peanut oil and sesame oil and swirl it around the cooking surface of the wok.
  3. Toss in the aromatic ingredients and cook until fragrant
  4. Add in the cabbage, carrot, and daikon radish and stir-dry
  5. As the cabbage wilts, add in the soy sauce and dry sherry
  6. Stir-fry and add some MSG to taste
  7. Toss in the pork belly strips
  8. Stir-fry the pork into the vegetables
  9. If necessary, add a slurry of cornflour, soy sauce, and water to thicken the sauce.
  10. Turn off the heat and add the garnish vegetables
  11. Put it in the refrigerator overnight
  12. Thaw some puff pastry and put the pork and cabbage filling in the middle, and roll the pastry.
  13. Cook in a moderate oven for about 30 minutes
  14. Put it on a plate
  15. Give thanks to the Lord
  16. Eat with your hands and burn off layers of the mucous membrane in your mouth.

If you try this recipe and like it, please let me know.

If you want to see more recipes, check out the food blog Facebook banned, viz., Yummy Lummy.

Pork belly and cabbage

Unctuous pork belly cooked in a pressure cooker with Asian flavours. Served with stir-fried cabbage. 🐖🥬🥢

Hello Reader,

Tonight, I’m cooking pork belly in the pressure cooker and stir-frying some cabbage.

Raw pork belly

Ingredients

Pork belly

  • Pork belly
  • Chinese five-spice powder
  • Master stock
  • Dry sherry
  • Soy sauce
  • Sesame oil
  • Water
Pressure cooker pork belly and cabbage Stir-fry

Cabbage

  • Shredded drumhead cabbage
  • Minced garlic
  • Minced ginger
  • Finely chopped shallot
  • Finely chopped spring onion (white portion)
  • Julienned carrot
  • Julienned daikon radish
  • Monosodium glutamate (MSG)
  • White peppercorns
  • Black peppercorns
  • Coriander seeds
  • Peanut oil
  • Sesame oil
  • Soy sauce
  • Dry sherry
  • Cornflour
  • Water
  • Coriander
  • Red chilli
  • Spring onion
Pressure cooker pork belly and cabbage Stir-fry

Instructions

Pork belly

  1. Add the pork belly, Chinese five-spice powder, master stock, dry sherry, soy sauce, sesame oil, and water to the pressure cooker.
  2. Seal the lid and cook for 30 minutes.
  3. Remove the pork belly and slice with a sharp knife.
  4. Set aside what will not be eaten in this meal and refrigerate.

Cabbage and final plating

  1. Heat a wok
  2. Add in some peanut oil and sesame oil and swirl it around the cooking surface of the wok.
  3. Toss in the aromatic ingredients and cook until fragrant
  4. Add in the cabbage, carrot, and daikon radish and stir-dry
  5. As the cabbage wilts, add in the soy sauce and dry sherry
  6. Stir-fry and add some MSG to taste
  7. Toss in the pork belly strips
  8. Stir-fry the pork into the vegetables
  9. Pound the white and black peppercorns and the coriander seeds in a mortar with your thick heavy pestle. Pound them as hard as you can. Give them a good pounding.
  10. Season further with the pounded pepper and coriander seeds.
  11. If necessary, add a slurry of cornflour, soy sauce, and water to thicken the sauce.
  12. Turn off the heat and add the garnish vegetables
  13. Transfer everything to a bowl
  14. Give thanks to the Lord
  15. Eat with chopsticks and a spoon

If you try this recipe and like it, please let me know.

If you want to see more recipes, check out the food blog Facebook banned, viz., Yummy Lummy.

Pressure cooker pork belly and cabbage Stir-fry

Kangaroo fried rice

Hello readers, tonight I’m using leftover sous vide kangaroo to make fried rice even Skippy (the bush kangaroo) would want to eat. 🦘

Hello Readers,

How are you?

Tonight I’m using leftover sous vide kangaroo and making fried rice. Check out my main blog, Yummy Lummy, the Facebook banned food blog!

Kangaroo fried rice

Ingredients

  • Sous vide kangaroo
  • Cooked rice
  • Shallot
  • Garlic
  • Ginger
  • Spring onion
  • Red chilli
  • Coriander
  • Pickled carrot
  • Pickled daikon radish
  • Peanut oil
  • Sesame oil
  • Dry sherry
  • Soy sauce
  • Sodium bicarbonate
  • Monosodium glutamate (MSG)
Monosodium glutamate (MSG)

Instructions

  1. Mince the shallot
  2. Mince the garlic
  3. Mince the ginger
  4. Slice the spring onion
  5. Slice the red chilli
  6. Chop the coriander
  7. Slice the kangaroo meat
  8. Marinade the kangaroo with sodium bicarbonate, dry sherry, and soy sauce
  9. Heat a wok
  10. Add peanut oil and sesame oil
  11. Stir-fry the aromatic ingredients until they become fragrant
  12. Toss in the kangaroo and quickly stir-fry
  13. Add a splash of dry sherry and stir-fry until the sherry evaporates
  14. Add in a pinch of MSG
  15. Add in the rice and toss your wok
  16. Break up the clumps of rice with a spatula
  17. Squirt some soy sauce to the sides of the wok and stir-fry
  18. Thicken with cornflour, water, and soy sauce slurry
  19. Turn off the heat and add the garnishing vegetables including the pickled carrot and daikon radish
  20. Transfer to a bowl
  21. Give thanks to the Lord
  22. Eat with chopsticks and a spoon

If you have any questions, please leave a comment. I’d love it if you subscribed to Random Yummy and Yummy Lummy.

Kangaroo fried rice

Sous vide salmon and stir-fry cabbage

Tonight I made sous vide salmon and stir-fry cabbage. Check out the recipe at Random Yummy.

Dear Reader,

I hope you’re well. It’s been a while since I’ve posted a short recipe here. I’ve been focused mainly on YummyLummy.com

Sous vide salmon and stir-fry cabbage

Ingredients

  • Salmon
  • MSG
  • Drumhead cabbage
  • Garlic
  • Ginger
  • Shallot
  • Spring onion
  • Red chilli
  • Coriander
  • Broccoli
  • Peanut oil
  • Sesame oil
  • Soy sauce
  • White peppercorns
  • Black peppercorns
  • Coriander seeds

Instructions

  1. Season a salmon fillet with MSG.
  2. Seal the MSG seasoned salmon in a vacuum bag.
  3. Cook under vacuum (sous vide) at 50 °C for 30 minutes.
  4. When cooked, remove the salmon from the bag and flake it into big chunks.
  5. Shred the cabbage into thin shreds.
  6. Put the cabbage into a bowl.
  7. Pour boiling water over the cabbage and cook until soft.
  8. Drain the cabbage and place it into a bowl of ice water.
  9. Mince the shallot, garlic, and ginger.
  10. Slice the spring onion and red chilli.
  11. Dice the coriander root and stems and place them with the minced shallot, garlic, and ginger. Set aside the leaves and place them with the spring onions and chilli.
  12. Heat a wok.
  13. Add some peanut oil and sesame oil.
  14. Cook the aromatic ingredients until they are fragrant.
  15. Toss in the broccoli florets and stir-fry.
  16. Drain the cabbage.
  17. Toss in the flaked salmon and stir-fry.
  18. Squirt in some soy sauce and add the ground peppercorns and coriander seeds.
  19. Add in the cabbage and toss your wok.
  20. Turn off the heat and add the spring onions, chillies, and coriander leaves.
  21. Transfer everything to a bowl.
  22. Give thanks to the Lord.
  23. Eat with chopsticks and a spoon.
Sous vide salmon and stir-fry cabbage
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