Tag-Archive for » Plum «
This is another recipe I made as part of seafood night were I made several dishes to choose from. We had Thai fish cakes and sushi and this wonderful salmon. This was a zaar members recipe I was looking for something simple to make as sushi takes some time to prepare as do my Thai fish cakes so I wanted the last recipe to be simple yet yummy. This was just that a tasty recipe with wonderful flavours that compliments the salmon really well. I did add hoisin sauce along with plum sauce with a hint of ginger as I found it a bit to tomato sauced flavoured for my liking. I am sure this is just to do with some plum sauces being quite dense and strong and some being mild as mine is. I also did my salmon as whole fillets and served it over the vegetables as we are watching our carb intake as well as this made it easier to dish up as this was served as one of 3 dishes. If you want to view the original recipe please click here.
If you have been keeping
up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
1lb Salmon
2 Cups cold water
2 Tablespoons ketchup
2 Tablespoons rice vinegar
4 Tablespoons sugar
3 Tablespoons plum sauce (I also added a couple tablespoons of hoisin as well.)
2 Carrots, julienned
1 Cucumber, julienned (I did zucchini)
1 Onion, chopped
Method
1. Skin salmon and cut in small pieces. Poach in water. (I left mine as whole fillets
and cooked in a pan.)
2. Meanwhile mix the water, ketchup, rice vinegar, sugar and plum sauce.
3. Put all the items into a pan, mix with the carrots, cucumber and onion and turn on medium high. Cook until boiling, turn heat down and cook until carrots are soft.
4.Add salmon and serve over rice. (As I left them as whole fillets rather than cutting into pieces I served ours over the vegetables it also makes it lower carbs.)
All photos taken by me unless otherwise stated.
As you will have seen from my previous post I am trying to throw in a few quick easy and budget friendly recipes into the mix. I cook a lot of Asian meals so I always have certain spices and sauces on hand if you are not big on that then these would not be cheaper for you to prepare as you would have to buy all the sauces.
I served this as is, it is enough for 3 generous portions or 4 smaller ones, if you want to make it a definite hearty meal for 4 just add about 300-400g noodles, my 
hubby and I are watching our carb intake at the moment so I do not serve a lot of meals with rice or noodles. It also makes it harder for me to cook super cheap as the most economical cooking is good old fashioned pasta’s, not only are these quick and easy to prepare, but cost so much less and are very satisfying. I have to think of alternative ideas that still give you a satisfying, filling meal without loads of carbs and not very expensive.
Hence I cook a lot stir fry’s as these are quick and easy to make and I have most of the ingredients on hand. This is a yummy stir fry of chicken with plum and chili sauces, if you want to make this even quicker you could just buy a big bag of mixed asain stir fry veg to add, I had vegetables I needed to use up, I think that is the beauty of a stir fry they are so versatile and you can add any veg you like.
If you have been keeping up with the progress of my beautiful
handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
Olive oil
700g Chicken breasts, sliced thinly
1 Onion, sliced thinly
3 Cloves garlic, crushed
2 Teaspoons fresh ginger, grated
2 Red chilis, chopped finely or sliced thinly (add as many or few seeds as you want.)
1 Tablespoon soy sauce
200g Green cabbage, shredded (I used and Asian cabbage.)
2 Small carrots, cut into matchsticks
5 Broccoli florets, chopped
50g Snow peas, trimmed
120g Bean sprouts
8 Dried whole shiitake mushrooms, soaked, sliced thinly
3 Tablespoons sweet chili sauce
3 Tablespoons plum sauce
2 Green onions, sliced thinly
Method
1. Heat some oil in a wok stir fry chicken in batches until browned all over, adding oil as needed, set to one side, wipe wok clean.
2. Add about 1 tablespoon more of oil add onion, garlic, ginger and chili to wok stir fry until onion softens, add soy sauce, stir fry 1 minute.
3. Add broccoli and return chicken to pan, stir fry 2 minutes, add both sauces, cabbage, carrots and mushrooms, stir fry a few minutes more.
4. Finally add snow peas and sprouts, stir fry until vegetables are tender and chicken is cooked through.
To Serve: Place in bowls or on plates and garnish with green onions.
