Edible Chrysanthemum Steamed Snapper

There is only one assurance for the lack of inspiration to put together entirely-new-and-creative dishes: the opportunity to revisit and redo some of my <a href="http://teczcape.blogspot.com/2011/04/garland-chrysanthemum-tong-ho-steamed.html">older recipes</a>, and perhaps give them new life.<br /><br />Today, the tofu (plant or vegetarian protein) in this recipe <a href="http://teczcape.blogspot.com/2011/04/garland-chrysanthemum-tong-ho-steamed.html">Edible Chrysanthemum Greens Steamed Tofu</a> is replaced by snapper fillet. Not only an easy dish to prepare, this dish is also healthy and nutritious. Do not expect strong and robust flavors; but if you are into the light and fresh flavors of steamed fish complemented by the flowery scent of <a href="https://teczcape.blogspot.com/search/label/Chrysanthemum">Edible Chrysanthemum (<i>Shungiku</i>)</a>, this is it.<br /><img src="https://farm8.staticflickr.com/7473/16240824991_14d0fa446f_z.jpg" /><br /><br /><a name="more"></a><br /><br /><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ss&ref=as_ss_li_til&ad_type=product_link&tracking_id=anestofo-20&marketplace=amazon&region=US&placement=B0086ANRGU&asins=B0086ANRGU&linkId=01630cdbcd83bdbc9de9310936562fd2&show_border=true&link_opens_in_new_window=true" style="height: 240px; padding-right: 10px; padding-top: 5px; width: 120px;"></iframe><b><i>Shungiku </i>Edible Chrysanthemum Greens Steamed Snapper Fillet</b><br /><i>Ingredients</i>:<br />1 medium-size fresh snapper fillet<br />[<i>Season/marinate the fish</i>] 1tbsp sake/cooking wine+ 1 tsp of organic light soy sauce +1/2 tsp of toasted sesame oil + 1tsp grated ginger, pinch of sea salt and ground white pepper<br />Handfuls of <a href="http://teczcape.blogspot.com/2011/03/garland-chrysanthemum-tong-ho-or.html">Edible Chrysanthemum Greens</a>, rinse to clean<br />1/2 tsp of toasted sesame oil drizzled over the fish before serving<br />1 green onions finely chopped, as garnish <br />Pinch of <a href="https://amzn.to/2M6w9Tz">Japanese <i>Togarashi </i>seven-spice powder</a> to taste <br /><br /><i>Directions</i>: Season the fish, set aside for 10 mins. Prepare the wok for steaming. Lay the greens on a wide-area plate. Place the lightly marinated fish on the greens. When wok is ready, steam the fish for about 12 mins (or longer, depending on thickness of fillet) till cooked through. Drizzle sesame oil, garnish with green onions, and pinch of <a href="https://amzn.to/2M6w9Tz">seven-spice powder</a> over the steamed fish, then serve immediately as it is best to enjoy the dish immediately after it is done.<br /><br />Sharing with <a href="http://www.21stcenturyhousewife.com/">Hearth and Soul</a><br /><br /><span style="font-size: 85%;">Tag: </span><span style="font-size: 85%;"><a href="http://www.technorati.com/tag/Edible+Chrysanthemum+Greens" rel="tag">Edible Chrysanthemum Greens</a>, <a href="http://www.technorati.com/tag/steamed+snapper+fillet" rel="tag">steamed snapper fillet</a></span><br /><script src="https://static.ak.connect.facebook.com/js/api_lib/v0.4/FeatureLoader.js.php/en_US" type="text/javascript"></script><script type="text/javascript">FB.init("ea808497442c6dbff6ecc79cee2b6ebd"); </script><fb:fan connections="0" logobar="0" profile_id="225194391877" stream="0" width="300"></fb:fan><br /><div style="font-size: 8px; padding-left: 2px;"><a href="http://www.facebook.com/pages/An-Escape-to-Food/225194391877">An Escape to Food</a> on Facebook</div>

Edible Chrysanthemum Steamed Snapper

There is only one assurance for the lack of inspiration to put together entirely-new-and-creative dishes: the opportunity to revisit and red...

Read more »

Seafood in a Bag En-papillote

Foil-packet meals are a lazy cook's best friend. <i>En-papillote</i> (French for "in parchment") may sound fancy but this method of cooking is actually a fuss-free and mess-free way to incorporate (lots of) vegetables with protein in a single dish. Though you can't physically see the ingredients being cooked (unlike "eyeballing" stove-top cooking), the secret sealed chamber traps moisture and flavors to ensure steamy deliciousness -  guaranteed almost every time!<br /><img src="https://c1.staticflickr.com/5/4401/37146003536_0801809b5c_z.jpg" /><br /><br />There is a <a href="https://teczcape.blogspot.com/search/label/parchment-cooking">"parchment cooking" label</a> created in my website just because this cooking method has a special place in my heart. Look at these easy foil-packet recipes such as <a href="https://teczcape.blogspot.com/2014/11/herb-roasted-trout-en-papillote.html"><i>En-Papillote</i> Herb-Roasted Trout</a>, <a href="https://teczcape.blogspot.com/2013/10/chicken-and-asparagus-en-papillote.html"><i>En-Papillote</i> Chicken and Asparagus</a>, <a href="https://teczcape.blogspot.com/2012/06/salmon-zucchini-carrots-in-parchment-en.html"><i>En-Papillote</i> Salmon, Zucchini and Carrots</a> and these vegetarian-friendly <a href="https://teczcape.blogspot.com/2013/08/en-papillote-parchment-steamed.html">Vegetables and Mushrooms Packets</a> and <a href="https://teczcape.blogspot.com/2011/06/capellini-aglio-e-olio-with-zucchini.html">Zucchini, Bell Peppers Angel Hair <i>Aglio e Olio</i></a>. Some are easy side-dishes while others make perfect one-dish meals.<br /><br />Today, this <b>Seafood in a Bag</b> shows the versatility of parchment-cooking yet again. By combining a mixture of fresh seafood - clams, wild local shrimps and sustainable-farmed tilapia fillets with garlic, tomatoes, dried herbs in a foil packet, this irresistibly delicious seafood dish is created in less than 30 minutes.<br /><a name="more"></a><br /><img src="https://c1.staticflickr.com/5/4372/36939356100_3bee59b174_z.jpg" /><br /><br /><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="https://ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&Operation=GetAdHtml&ID=OneJS&OneJS=1&source=ss&ref=ss_til&ad_type=product_link&tracking_id=anestofo-20&marketplace=amazon&region=US&placement=B001IZIC8I&asins=B001IZIC8I&show_border=false&link_opens_in_new_window=true&MarketPlace=US" style="height: 240px; padding-right: 10px; padding-top: 5px; width: 120px;"></iframe><b>Seafood in a Bag/ Seafood </b><i><b>En-papillote</b></i><br /><i>Ingredients</i>:<br />4-5 fresh clams<br />3-4 wild-caught local shrimps, cleaned and deveined<br />1 small-size tilapia fillet, marinated with turmeric and ground black pepper<br />5-6 cherry or grape tomatoes, sliced to halves<br />1 clove garlic, minced<br />1 tbsp extra-virgin olive oil<br />Dried herbs<br /><br /><i>Directions</i>: Pre-heat oven 400F. Place the seafood on the parchment paper, and top with garlic and tomatoes. Drizzle olive oil over and sprinkle dried herbs. Seal the parchment paper and roast in the oven for 20-25minutes.<br /><img src="https://c1.staticflickr.com/5/4393/36939356470_cf65502bc3_z.jpg" /><br /><br />Sharing with <a href="http://www.21stcenturyhousewife.com/">Hearth and Soul</a><br /><br /><span style="font-size: 85%;">Tag: </span><span style="font-size: 85%;"><a href="http://www.technorati.com/tag/parchment+cooking" rel="tag">parchment cooking</a>, <a href="http://www.technorati.com/tag/seafood+En-papillote" rel="tag">seafood En-papillote</a></span><br /><script src="https://static.ak.connect.facebook.com/js/api_lib/v0.4/FeatureLoader.js.php/en_US" type="text/javascript"></script><script type="text/javascript">FB.init("ea808497442c6dbff6ecc79cee2b6ebd"); </script><fb:fan connections="0" logobar="0" profile_id="225194391877" stream="0" width="300"></fb:fan><br /><div style="font-size: 8px; padding-left: 2px;"><a href="http://www.facebook.com/pages/An-Escape-to-Food/225194391877">An Escape to Food</a> on Facebook</div>

Seafood in a Bag En-papillote

Foil-packet meals are a lazy cook's best friend. En-papillote (French for "in parchment") may sound fancy but this method of ...

Read more »

Red Leaf Amaranth Soup

Amaranth. Is it a <a href="https://teczcape.blogspot.com/search/label/amaranth">grain</a>, <a href="https://teczcape.blogspot.com/search/label/amaranth">seed</a> or vegetable? While amaranth has been cultivated as a grain that is a good source of trace minerals and vitamins, the amaranth leaf vegetable is equally nutritious, particularly high in iron content. I hardly buy them till I saw the young tender Red Strip Leaf Amaranth (large green leaves with red stripes in the center) at the farmers market. <br /><img src="https://farm1.staticflickr.com/702/20045108393_9cc97a63f6_z.jpg" /><br /><br />At the same time, after watching a cooking segment about how amaranth and gojiberries support healthy vision (or for myopic like myself - to slow down vision deterioration), I was inspired to go searching for amaranth leaf vegetable so that I can try cooking it at home. In the cooking segment, the chef made a clear soup of amaranth vegetable in homemade chicken stock. However, I am adapting it to a clear soup of amaranth vegetable and fresh <a href="http://teczcape.blogspot.com/2013/11/whitebait-shirasu-egg-fritters.html">tiny (Japanese) anchovy</a>.<br /><img src="https://farm1.staticflickr.com/754/20639782446_0514b0f46d_z.jpg  " /><br /><br /><a name="more"></a>A word of caution though, is that amaranth vegetable is also high in oxalic acid which inhibits absorption of calcium when oxalic acid and calcium combine to form oxalates.<br /><img src="https://farm6.staticflickr.com/5808/20672750461_df1ed947cf_z.jpg " /> <br /><br /><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ss&ref=ss_til&ad_type=product_link&tracking_id=anestofo-20&marketplace=amazon&region=US&placement=B0076NOGPY&asins=B0076NOGPY&linkId=ZVINMIFBCJS5ZW7D&show_border=false&link_opens_in_new_window=true" style="height: 240px; padding-right: 10px; padding-top: 5px; width: 120px;"></iframe><b>Red Leaf Amaranth Soup</b><br /><i>Ingredients</i>:<br />1 knob thumb-sized ginger, slightly crushed<br />1/4 cup tiny <a href="http://teczcape.blogspot.com/2014/08/whitebait-shirasu-egg-fritters-omelette.html">fresh anchovy</a> (optional)<br />1/4 cup gojiberries, re-hydrated in Japanese sake<br />1 bunch of amaranth leaves and tender stems<br />Water or chicken/vegetable stock<br /><br /><i>Directions</i>: Boil water/stock with ginger, then add the fresh anchovy and simmer for 10-12 minutes. Add the gojiberries and simmer for 5 minutes. Then add the vegetables, and allow it to wilt down - taking about 5 minutes or less.<br /><br /><br /><img src="https://farm6.staticflickr.com/5826/20656832942_16c078878b_z.jpg " /><br /><br />Sharing with <a href="http://www.21stcenturyhousewife.com/">Hearth and Soul</a><br /><br /><span style="font-size: 85%;">Tag: </span><span style="font-size: 85%;"><a href="http://www.technorati.com/tag/Amaranth+soup" rel="tag">Amaranth soup</a></span><br /><script src="https://static.ak.connect.facebook.com/js/api_lib/v0.4/FeatureLoader.js.php/en_US" type="text/javascript"></script><script type="text/javascript">FB.init("ea808497442c6dbff6ecc79cee2b6ebd"); </script><fb:fan connections="0" logobar="0" profile_id="225194391877" stream="0" width="300"></fb:fan><br /><div style="font-size: 8px; padding-left: 2px;"><a href="http://www.facebook.com/pages/An-Escape-to-Food/225194391877">An Escape to Food</a> on Facebook</div>

Red Leaf Amaranth Soup

Amaranth. Is it a grain , seed or vegetable? While amaranth has been cultivated as a grain that is a good source of trace minerals and vita...

Read more »

Tuna Chickpeas Lettuce Endive Wraps 鱼松鹰嘴豆生菜包

For some of you wondering what Tuna Floss is, do check it out on <a href="https://en.wikipedia.org/wiki/Rousong">Wikipedia</a>. Tuna Floss belongs to this group of dried and seasoned shredded meat snack (e.g. Pork Floss, Chicken Floss) with light and soft cottony texture. Most of the times, you can find this processed food item in Asia; and in some Chinese supermarkets in the United States.<br /><br />Often salty, chicken/pork/fish floss is often used to complement bland foods/dishes, for example, as toppings on plain porridge/congee or to <a href="https://teczcape.blogspot.com/2017/05/tortilla-egg-pancake.html">fill up a sandwich</a>.<br /><img src="https://c1.staticflickr.com/5/4304/35626886090_466fafa799_z.jpg" /><br /><br />With the concept of "shredded", "seasoned" and "dried", you can jolly well make meat floss at home. I would not say it is complicated; but definitely it is a tedious process that requires patience. In fact, avid homecooks have it homemade so that they can make healthier meat floss versions. Store-bought meat floss is often over-seasoned (high sodium, high sugar) and contains added preservatives in order to make the "meat" tasty and give it a longer shelf-life. Only when it is DIY, made from scratch at home, that seasonings can be toned down with no added preservatives.<br /><img src="https://c1.staticflickr.com/5/4295/35626887110_a864591f8d_z.jpg" /><br /><br /><a name="more"></a>Thanks to my friend's homemade tuna floss (made from a mixture of canned tuna fish and spices) that I created these no-stove required appetizer-style <a href="https://teczcape.blogspot.com/2013/08/pea-corn-pumpkin-seed-lettuce-wraps.html">lettuce wraps</a>.<br /><img src="https://c1.staticflickr.com/5/4316/35205807943_bd457029f3_z.jpg" /><br /><br /><b>Tuna Floss Chickpeas Lettuce Endive Wraps 鱼松鹰嘴豆生菜包</b><br />Start with butter head lettuce and Belgium endive as the base<br />Top with organic canned chickpeas and homemade (or store-bought) tuna floss (<span style="color: blue;">Note</span>: Substitute tuna floss with canned tuna - flake the canned tuna chunk to smaller pieces then mix and toss with chickpeas)<br />Garnish with radish sprouts<br /><br />You can also try this simpler version of vegetarian  <a href="https://teczcape.blogspot.com/2013/08/pea-corn-pumpkin-seed-lettuce-wraps.html">Pea and Corn Kernels Lettuce Wraps</a>.<br /><br />Sharing with <a href="http://www.21stcenturyhousewife.com/">Hearth and Soul</a><br /><br /><span style="font-size: 85%;">Tag: </span><span style="font-size: 85%;"><a href="http://www.technorati.com/tag/lettuce+endive+wrap" rel="tag">lettuce endive wrap</a> </span><br /><script src="https://static.ak.connect.facebook.com/js/api_lib/v0.4/FeatureLoader.js.php/en_US" type="text/javascript"></script><script type="text/javascript">FB.init("ea808497442c6dbff6ecc79cee2b6ebd"); </script><fb:fan connections="0" logobar="0" profile_id="225194391877" stream="0" width="300"></fb:fan><br /><div style="font-size: 8px; padding-left: 2px;"><a href="http://www.facebook.com/pages/An-Escape-to-Food/225194391877">An Escape to Food</a> on Facebook</div>

Tuna Chickpeas Lettuce Endive Wraps 鱼松鹰嘴豆生菜包

For some of you wondering what Tuna Floss is, do check it out on Wikipedia . Tuna Floss belongs to this group of dried and seasoned shredded...

Read more »

Sardine Ricotta Cheese Spread/ Pâté 沙丁鱼里科塔奶酪酱

When it comes to <a href="http://teczcape.blogspot.com/2014/06/chicken-asparagus-cheese-roll.html">sliced cheese</a>, I usually go for Swiss. How about you? With sliced cheese, the fastest (proper) lunch ever, will be two slices of whole-wheat bread, sandwiching Swiss cheese and organic microgreens.<br /><br />Well. talking about trying something different, I got my hands on a little tub of whole milk ricotta cheese for the first time! From Trader Joes. The ingredient list seems acceptable: whey, acetic acid, salt. Of course, there was something in my mind that I wanted to make.<br /><img src="https://c2.staticflickr.com/2/1668/26081481474_e08f071523.jpg" /><br /><br />Canned <a href="http://teczcape.blogspot.com/search/label/sardines">sardines</a> was mashed into this creamy ricotta cheese to make a protein-packed spread or pâté. A spreadable paste that can be used as easily as...just like lathering creamy peanut butter on bread/toast and crackers. Now, with this homemade sardine-cheese spread, I can have another super-quick sandwich option besides a basic sliced-cheese sandwich.<br /><a name="more"></a><img src="https://c2.staticflickr.com/2/1590/26660443786_c91f019cfb_z.jpg" /><br /><br /><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ss&ref=ss_til&ad_type=product_link&tracking_id=anestofo-20&marketplace=amazon&region=US&placement=B004KNJWP2&asins=B004KNJWP2&linkId=VHR3GV3L6HJTPTP5&show_border=false&link_opens_in_new_window=true" style="height: 240px; padding-right: 10px; padding-top: 5px; width: 120px;"></iframe><b>Sardine Ricotta Cheese Spread/Pâté 沙丁鱼里科塔奶酪酱</b><br /><i>Ingredients</i>:<br />2 cans of sardines (my favorite is <a href="http://amzn.to/2avMscM">Crown Prince Brisling Sardines</a>, sometimes switching between <a href="http://amzn.to/2avMLEH">King Oscar</a> brand, or Wild Planet)<br />4-6 tbsp (or more, if you want more cheese to sardine ratio) ricotta cheese (Trader Joes)<br />6-8 sprigs of cilantro, finely chopped<br />Fresh ground black pepper<br /><br /><i>Directions</i>: In a deep mixing bowl, mash up the sardines (canned tuna also works!), then add ricotta cheese and mix well. When evenly mixed, add the cilantro, mix again, then add freshly ground black pepper. Use as spread or dips. Store remaining in airtight container 3-5 days in the fridge.<br /><br />Sharing with <a href="http://www.21stcenturyhousewife.com/">Hearth and Soul</a><br /><br /><span style="font-size: 85%;">Tag: </span><span style="font-size: 85%;"><a href="http://www.technorati.com/tag/sardine+ricotta+spread" rel="tag">sardine ricotta spread</a> </span><br /><script src="https://static.ak.connect.facebook.com/js/api_lib/v0.4/FeatureLoader.js.php/en_US" type="text/javascript"></script><script type="text/javascript">FB.init("ea808497442c6dbff6ecc79cee2b6ebd"); </script><fb:fan connections="0" logobar="0" profile_id="225194391877" stream="0" width="300"></fb:fan><br /><div style="font-size: 8px; padding-left: 2px;"><a href="http://www.facebook.com/pages/An-Escape-to-Food/225194391877">An Escape to Food</a> on Facebook</div>

Sardine Ricotta Cheese Spread/ Pâté 沙丁鱼里科塔奶酪酱

When it comes to sliced cheese , I usually go for Swiss. How about you? With sliced cheese, the fastest (proper) lunch ever, will be two sli...

Read more »

Pesto Salmon 青酱三文鱼/鲑鱼

With salmon in season, I have been making roasted salmon quite regularly. It is an easy and healthy meal to put together - roast the salmon and steam some vegetables.<br /><br />I usually marinate the salmon with spices - curry powder, ground turmeric, ground coriander, cumin, and black pepper. But since there is <a href="http://teczcape.blogspot.com/2014/08/basil-walnut-pesto.html">homemade pesto</a> available, why not use it as the marinade?<br /><img src="https://farm4.staticflickr.com/3851/14725007610_21dd064022_z.jpg" /><br /><br />Today, we will have <b>Pesto Salmon</b>, packed with Omega-3s as found in the fish itself and the <a href="http://teczcape.blogspot.com/2014/08/basil-walnut-pesto.html">walnuts </a>in the <a href="http://teczcape.blogspot.com/2014/08/basil-walnut-pesto.html">pesto</a>. Such a fuss-free recipe is a perfect weekday savior, as 30 minutes or less is what it takes for this healthy and delicious dish. It is also a good way to give salmon a quick make-over when the regular <a href="http://teczcape.blogspot.com/2012/06/salmon-zucchini-carrots-in-parchment-en.html">grilled/oven-roasted salmon</a> occasionally becomes boring.<br /><img src="https://farm4.staticflickr.com/3919/14725032579_09ef13e8c4_z.jpg" /> <br /><br /><a name="more"></a>I usually like to prepare another easy vegetable side such as steamed/roasted broccoli, roasted zucchini and bell peppers, to pair with the main protein entree.<br /><img src="https://farm6.staticflickr.com/5593/14725123047_212fe9ae68_z.jpg" />  <br /><br /><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ss&ref=ss_til&ad_type=product_link&tracking_id=anestofo-20&marketplace=amazon&region=US&placement=B001L5TVGW&asins=B001L5TVGW&linkId=5NT35KF2GSUQ52TY&show_border=false&link_opens_in_new_window=true" style="height: 240px; padding-right: 10px; padding-top: 5px; width: 120px;"></iframe><b>Pesto Salmon 青酱三文鱼/鲑鱼</b><br /><i>Ingredients</i>: <br />1-2 tbsp homemade pesto<br />1/2 lb fresh, wild-caught Sockeye salmon fillet<br /><br /><i>Directions</i>: Slather pesto marinade on the salmon fillet and coat the fillet evenly with marinade. Preheat oven 375F.  Roast/bake for about 25mins till salmon is cooked through.<br /><br />For this recipe, I also like to cook a bigger portion so that I can flake the leftover cooked salmon fillets, and add them to <a href="http://teczcape.blogspot.com/2016/03/kimchi-fried-rice-with-cheese.html">fried rice</a>, or <a href="http://teczcape.blogspot.com/2012/03/salmon-asparagus-quiche-frittata-loaf.html">salmon frittata</a>.<br /><br /><br /><br /><img src="https://farm4.staticflickr.com/3861/14911321832_5b28fc011d_z.jpg" />   <br /><br />Check these other <a href="http://teczcape.blogspot.com/2014/09/pesto-cucumber-bites.html">pesto</a> <a href="http://teczcape.blogspot.com/2014/09/pesto-pita-bites.html">dishes </a>such as <a href="http://teczcape.blogspot.com/2016/05/pesto-chicken.html">Pesto Chicken</a>, <a href="http://teczcape.blogspot.com/2014/09/pesto-pita-bites.html">Pesto Pita Bites</a>, <a href="http://teczcape.blogspot.com/2014/09/pesto-cucumber-bites.html">Pesto Cucumber Bites</a>.<br /><div><img src="https://farm6.staticflickr.com/5593/14911321882_7db7a86b76_z.jpg" /></div><br />Sharing with <a href="http://www.21stcenturyhousewife.com/">Hearth and Soul</a><br /><br /><span style="font-size: 85%;">Tag: </span><span style="font-size: 85%;"><a href="http://www.technorati.com/tag/pesto+salmon" rel="tag">pesto salmon</a></span><br /><script src="https://static.ak.connect.facebook.com/js/api_lib/v0.4/FeatureLoader.js.php/en_US" type="text/javascript"></script><script type="text/javascript">FB.init("ea808497442c6dbff6ecc79cee2b6ebd"); </script><fb:fan connections="0" logobar="0" profile_id="225194391877" stream="0" width="300"></fb:fan><br /><div style="font-size: 8px; padding-left: 2px;"><a href="http://www.facebook.com/pages/An-Escape-to-Food/225194391877">An Escape to Food</a> on Facebook</div>

Pesto Salmon 青酱三文鱼/鲑鱼

With salmon in season, I have been making roasted salmon quite regularly. It is an easy and healthy meal to put together - roast the salmon ...

Read more »

Pan-Fried Japanese Sardines 煎沙丁鱼

The problem about shopping in the Asian supermarket be it Indian, Japanese, Korean is the possibility of not being able to decipher (or read) what is on the package unless you are proficient in multi-languages, meaning able to read Japanese or Korean, for example.<br /><br />I can't, and find myself borrowing help from the translated-to-English package label/sticker typically stuck on one corner of the package; however that translation description can never be as exact as what is on the original "foreign-language" package.<br /><img src="https://farm4.staticflickr.com/3849/14499419706_a9966da538_z.jpg" /><br /><br /><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ss&ref=as_ss_li_til&ad_type=product_link&tracking_id=anestofo-20&marketplace=amazon&region=US&placement=B000EEWZEG&asins=B000EEWZEG&linkId=5cb608c40d9317e8b4d6dbe022dbdd85&show_border=true&link_opens_in_new_window=true" style="height: 240px; padding-right: 10px; padding-top: 5px; width: 120px;"></iframe>I may have made a blunder recently. The <a href="http://teczcape.blogspot.com/search/label/sardines">sardines</a> I bought from the Japanese supermarket were not what I expected it to be. They were overly salty. The package may have said "salted sardines" but I did not know. At the point of purchase, I went along with gut feeling that they are standard sardines, albeit the frozen version. Both being imported frozen fish products, I prefer <a href="http://teczcape.blogspot.com/search/label/croaker">yellow croaker</a> (imported from Korea) to this <a href="http://www.suisan.n-nourin.jp/oh/osakana/EN/cook/dietetics/kengyo/iwasi.html">sardine</a> variety from Japan).<br /><br />If not fresh (the best!), there is always frozen or canned sardines e.g. <a href="http://teczcape.blogspot.com/2011/05/baked-sardines-minimalist-recipe-garlic.html">Brisling Sardines</a> to depend on for <a href="http://teczcape.blogspot.com/search/label/sardines">easy sardine recipes</a> such as <a href="http://teczcape.blogspot.com/2011/10/oven-cooked-sardines-tomatoes-pasta.html">Oven-Cooked Sardines</a> and <a href="http://teczcape.blogspot.com/2012/03/sardines-onions-tomato-curry.html">Onion-Tomato Sardines</a>.<br /><br /><br /><br /><br /><img src="https://farm4.staticflickr.com/3851/14499419806_b4c3ee8b80_o.jpg" /><br /><br /><b></b><br /><a name="more"></a><b>Pan-Fried Japanese Sardines</b> (<a href="http://www.suisan.n-nourin.jp/oh/osakana/EN/cook/dietetics/kengyo/iwasi.html"><i>Ma Iwashi</i></a>)<br />Sear each side of frozen dried sardines for about 5 minutes. To cut the saltiness, squeeze lemon over the fish or serve a vinegar dip by the side. <br /><img src="https://farm4.staticflickr.com/3861/14499419636_14c8e94d01_z.jpg" /><br /><br />Cooking and preparation tips to reduce "fishy" smell/taste: Cut a slit on the fish belly, and remove the guts. Also remove the head of the fish. After removing the head and guts, quickly rinse the fish in cold salted water, especially in the belly/gut area.<br /><img src="https://farm3.staticflickr.com/2925/14336078937_7bdf06545e_z.jpg" /><br /><br />Sharing with <a href="http://www.21stcenturyhousewife.com/">Hearth and Soul</a><br /><br /><span style="font-size: 85%;">Tag: </span><span style="font-size: 85%;"><a href="http://www.technorati.com/tag/pan+fried+sardines" rel="tag">pan-fried sardines</a>, <a href="http://www.technorati.com/tag/sardines" rel="tag">sardines</a> </span><br /><script src="https://static.ak.connect.facebook.com/js/api_lib/v0.4/FeatureLoader.js.php/en_US" type="text/javascript"></script><script type="text/javascript">FB.init("ea808497442c6dbff6ecc79cee2b6ebd"); </script><fb:fan connections="0" logobar="0" profile_id="225194391877" stream="0" width="300"></fb:fan><br /><div style="font-size: 8px; padding-left: 2px;"><a href="http://www.facebook.com/pages/An-Escape-to-Food/225194391877">An Escape to Food</a> on Facebook</div>

Pan-Fried Japanese Sardines 煎沙丁鱼

The problem about shopping in the Asian supermarket be it Indian, Japanese, Korean is the possibility of not being able to decipher (or read...

Read more »

Dijon Mustard Roasted Salmon 法国芥茉烤鱼

The wholegrain <a href="http://teczcape.blogspot.com/2013/08/dijon-mustard-honey-chicken-wings.html">Dijon mustard</a> is sitting in the fridge for the longest time, and very comfortably at its own seat. I almost forgotten about it after using it for <a href="http://teczcape.blogspot.com/2013/08/dijon-mustard-honey-chicken-wings.html">Dijon mustard honey chicken wings</a>.<br /><img src="https://farm4.staticflickr.com/3954/15295222630_2883f11386_z.jpg" /><br /><br />In fact, I am not a big fan of mustard (as condiment, marinade, sauce or dressing) for anything. That is why I never really quite remember the mustard in the fridge. However, it is a good way to quickly add flavor to a base marinade. Instantly, the marinade or seasoning turns sharp and pungent depending on how much mustard you add.  <br /><img src="https://farm3.staticflickr.com/2946/15458832906_54d5fd079d_z.jpg" /><br /><br /><a name="more"></a><img src="https://farm3.staticflickr.com/2947/15458834666_0e647e5ae9.jpg " /><br /><br /><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ss&ref=ss_til&ad_type=product_link&tracking_id=anestofo-20&marketplace=amazon&region=US&placement=B001L5TVGW&asins=B001L5TVGW&linkId=XNOWZON2RRZIBD7S&show_border=true&link_opens_in_new_window=true" style="height: 240px; padding-right: 10px; padding-top: 5px; width: 120px;"></iframe><b>Dijon Mustard Roasted Salmon 法国芥茉烤鱼</b><br /><i>Ingredients</i>:<br />1 lb wild salmon, cut into 4 pieces (each piece about 1.5-2 inch width)<br />1 tbsp <a href="http://teczcape.blogspot.com/2013/08/dijon-mustard-honey-chicken-wings.html">Dijon mustard</a> (Trader Joes wholegrain Dijon mustard)<br />1 tbsp of organic plain yogurt<br />2-3 tbsp extra-virgin olive oil<br />Juice from half a lemon<br />Pinch of salt and black pepper<br /><br /><i>Directions</i>: Preheat oven to 375F. Mix the marinade ingredient (all the above except the fish) in a bowl. Brush some olive oil on a lined baking tray, then place the salmon pieces, skin-side down on the lined baking tray. Slather equal amounts of marinade on the salmon, then spread evenly across each piece. Bake for about 20-25 minutes till salmon is just cooked.<br /><br />Serve with <a href="http://teczcape.blogspot.com/2015/12/spiced-roasted-spaghetti-squash.html">roasted spaghetti squash</a>, and sauteed organic baby spinach on the side.<br /><img src=" https://farm4.staticflickr.com/3944/15481569242_dc6148f137_z.jpg " /> <br /><br />Sharing with <a href="http://www.21stcenturyhousewife.com/">Hearth and Soul</a><br /><br /><span style="font-size: 85%;">Tag: </span><span style="font-size: 85%;"><a href="http://www.technorati.com/tag/Dijon+mustard+salmon" rel="tag">Dijon mustard salmon</a>, <a href="http://www.technorati.com/tag/mustard+roast+salmon" rel="tag">mustard roast salmon</a> </span><br /><script src="http://static.ak.connect.facebook.com/js/api_lib/v0.4/FeatureLoader.js.php/en_US" type="text/javascript"></script><script type="text/javascript">FB.init("ea808497442c6dbff6ecc79cee2b6ebd"); </script><fb:fan connections="0" logobar="0" profile_id="225194391877" stream="0" width="300"></fb:fan><br /><div style="font-size: 8px; padding-left: 2px;"><a href="http://www.facebook.com/pages/An-Escape-to-Food/225194391877">An Escape to Food</a> on Facebook</div>

Dijon Mustard Roasted Salmon 法国芥茉烤鱼

The wholegrain Dijon mustard is sitting in the fridge for the longest time, and very comfortably at its own seat. I almost forgotten about ...

Read more »