Garlic Udon noodles, coconut cream, pork belly, prawns, and choy sum

Garlic Udon noodles, coconut cream, pork belly, prawns, and choy sum

Happy Saturday night everyone. For more of a story check out the post at Yummy Lummy.

Udon noodles, coconut cream, pork belly, prawns, and choy sum

Ingredients

  • Udon noodles
  • Coconut cream
  • Garlic
  • Choy sum
  • Pork belly
  • Fresh prawns
Udon noodles, coconut cream, pork belly, prawns, and choy sum

Instructions

  • Dry the skin of the pork belly strips and place into a hot (200 °C) oven for 45 minutes to get the crackling crispy.
  • Cook the Udon noodles in boiling water for about 7 minutes and then with 2 minutes to go, toss in the choy sum.
  • Rinse the noodles and choy sum in cold water and drain.
  • Heat a skillet with the leftover fat from the pork belly and sautée the garlic gently.
  • Add the noodles and choy sum.
  • Pour in some coconut cream and bring it to a boil and then reduce the heat to a simmer.
  • Add in the prawns and cook through.
  • Cut the pork belly into small pieces and add to the skillet.
  • Transfer everything to a bowl and eat with chopsticks.
Udon noodles, coconut cream, pork belly, prawns, and choy sum

The meal was delicious. The question is, is this Asian or Italian?

Sous vide salmon with curry coconut cream frozen vegetables

Sous vide salmon with curry coconut cream frozen vegetables.

Yesterday, I brined, and then cooked fillets of salmon sous vide (under pressure). I ate one piece of salmon last night and left the other fillet for tonight.

Sous vide salmon with curry coconut cream frozen vegetables

Ingredients

  • Salmon cooked sous vide
  • Red cabbage
  • Baby green peas
  • Parsley
  • Coconut cream
  • Cooking sherry
  • Curry paste
Sous vide salmon with curry coconut cream frozen vegetables

Instructions

  • Turn on the oven to about 250 °C and remove the skin from the cooked salmon.
  • Pit the skin on a lined baking sheet and dry the surface with some absorbent kitchen paper.
  • Season the skin with some iodised salt and put the salmon skin into the oven for about 15 minutes.
  • Shred some cabbage and sauté in some Queensland nut oil in a hot skillet.
  • Once the cabbage has softened, add in a cup of frozen baby green peas.
  • Once the peas are hot, splash in some cooking sherry and cook off the alcohol.
  • Stir in a tablespoon of curry paste and get all the vegetables coated.
  • Add in some continental parsley leaves.
  • Pour in some coconut cream and bring it to a boil and then turn down the heat to simmer and reduce.
  • Put the cold salmon into the skillet and break it up into chunks.
  • Turn off the heat and allow the heat to penetrate the salmon.
  • Serve in a bowl and add the crispy salmon skin on top.
  • Add a few cherry tomatoes to the bowl too.
Sous vide salmon with curry coconut cream frozen vegetables

If you make this, please let me know. Thank you.

Oven-baked salmon with coconut creamed spinach and coriander

It’s Monday so that means salmon. Tonight I did something a little different and a little fancy 🤪

Oven-baked salmon with coconut creamed spinach and coriander

Ingredients

  • Queensland nut oil
  • Small onion, finely chopped
  • Crushed garlic
  • Crushed ginger
  • Curry powder
  • Baby spinach leaves
  • Strawberry jam
  • Coconut cream
  • Salmon
  • Coriander leaves, stems and roots

Instructions

  • Heat a toaster oven to about 200 °C.
  • Pat the skin of the salmon dry and season it with iodised salt.
  • Put the salmon on a baking sheet and cook in the oven for 15 minutes.
  • In a skillet add some Queensland nut oil and heat the skillet.
  • Add the onion and then the garlic and ginger.
  • Add the curry powder and stir until the onion is soft and the garlic and ginger become fragrant.
  • Add the spinach and stir until the spinach wilts.
  • Add a teaspoon of strawberry jam for some sweetness.
  • Add the coconut cream and increase the heat to boil the coconut cream.
  • Simmer on a lower heat for 2 minutes while the flavours blend.
  • Serve everything on a plate and garnish with coriander.
Oven-baked salmon with coconut creamed spinach and coriander

Leftover lamb and noodle Thai red curry with kale sprouts and cherry tomatoes

I had a good but busy day at work. I needed something quick, easy, and tasty.

Leftover lamb and noodle Thai red curry with kale sprouts and cherry tomatoes
Leftover lamb and noodle Thai red curry with kale sprouts and cherry tomatoes
Continue reading “Leftover lamb and noodle Thai red curry with kale sprouts and cherry tomatoes”

Curry pork sausage and duck breast

I’ve got a few pork sausages left in a packet I bought on the weekend as well as a couple of duck breasts which I cooked on Saturday evening.

I like a curry with coconut cream and this meal was pretty simple to make with a can of coconut cream. I always keep a can in the shelf of shame.

Curry pork sausage and duck breast. Gary Lum.
Curry pork sausage and duck breast.
Continue reading “Curry pork sausage and duck breast”

Curry chicken and frozen vegetables

Tuesday tea. Curry chicken and frozen vegetables.

Photograph of Curry chicken and frozen vegetables. Gary Lum.
Curry chicken and frozen vegetables

Tonight’s meal is an experiment. I want to cook the chicken thigh with a meat thermometer in a covered frypan with some frozen vegetables.

Ingredients

  • Chicken thigh
  • Peas
  • Carrot
  • Capsicum
  • Black beans
  • Coconut cream
  • Curry paste
  • Ginger
Chicken MEATER™ graph. Gary Lum.
Chicken MEATER™ graph

Instructions

  • In a frypan and laid down some frozen vegetables.
  • In a cup of hot water I mixed a couple of tablespoons of red curry paste.
  • I poured the curry water into the frypan.
  • I inserted the thermometer into the chicken thigh.
  • I put the chicken thigh on top of the vegetable layer in the frypan.
  • I put the lid on the frypan and turned on the heat.
  • I followed the cooking process by monitoring the internal temperature of the chicken.
  • My aim was to achieve 76 to 78 °C. When the target temperature was achieved, I removed the chicken to rest and then added coconut cream to the cooked curry vegetables.
  • I continued cooking the vegetables until the coconut cream had thickened and the curry past was incorporated into the coconut cream.
  • I poured the vegetables into a bowl and laid the chicken thigh on top.
  • I ate the meal using a knife and fork. Chopsticks were an option if I dissected the muscles from the femur prior to serving. I didn’t do that.

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