A bowl of spicy noodles mixed with big chunky pieces of beef from TAIWANESE BRAISED TOMATO BEEF NOODLE SOUP. The ingredients are basic and simple, great way to use up your leftover braised beef, and the Szechuan peppers from homemade MALA HOT SAUCE brings this dish together […]
This recipe is unlike most radish(or turnip) cake recipes out there. It brings everything back to the basics, all you need is long grain rice, radishes, carrots(for color), salt and white pepper for seasoning. The flavor of the rice and the radish really shines through, it is fragrant, sweet and soft. Serve it fried, stir-fried or in soup!
I used to hate salmon, I still do most of the time.
But I have this thing for keep trying different ways to make food I dislike till I learn to like it, plus salmon is super healthy. I’m starting to like salmon more and realized the reason why I disliked it was mainly because the way it was cooked.
The seasoning of the salmon I used to have never incorporate with the taste of the salmon fat, which is the part I dislike.
After learning all the flavors that I enjoy with Salmon, it’s time to nail the perfect texture. Recent culinary goal: master the perfect crispy skinned salmon with the center still pink, moist and juicy.
I’m taking my time with my salmon cooking as I’m not too confident with it yet. Pat the salmon dry. In a hot pan with a teaspoon of olive oil, skin side down I set the salmon down in the center and turn the heat to medium low. After it seems to have turned pink half way and the fish doesn’t stick to the pan at all, flip the salmon and continue cooking it for about 10 mins.
Successfully achieved my goal today. YUM!