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

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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
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