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

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

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
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