Seasaltwithfood

I bought a couple of fresh Halibut fillets to make some crunchy deep-fried fish pops recently. I find that this is one of the best ways to get my kids to eat fish. Whenever it comes to deep-frying fish or shrimp pops , I prefer to use Panko (Japanese breadcrumbs). Besides tasting better than the usual breadcrumbs, it’s also airier and crispier in texture after the deep-frying. Try it and let me know if you agree. In addition, I also prepared a wonderful Tzatziki dipping sauce to go with the crunchy fish pops. Great combination, try it! Best Fish Pops (Printable Recipe) Ingredients 700 – 750 g Halibut Fillets,skinless, cubed 4 to 5 Jalapeno Peppers, sliced 3 Large Eggs, Lightly Beaten 1/2 Cup All Purpose Flour 1 Packet (150 g) Panko (Japanese Breadcrumbs) Sea Salt to taste Freshly Ground Black Pepper Lemon Wedges Oil for deep-frying Method In a large bowl, add the breadcrumbs, sea salt and black pepper. Season the breadcrumbs mixture well and mix until well combined. To fry the fish an

Tzatziki Sauce (Printable Recipe) Ingredients 1 Small (100 g) Cucumber, seeded 250 ml (1 Cup) Greek Yogurt 2 Cloves Garlic, minced 2 tsp Finely Chopped Fresh Mint Leaves 2 tsp Finely Chopped Fresh Dill Lemon Juice to taste Sea Salt to taste Method Grate the cucumber and sprinkle about ½ tsp of salt. Let it stand for about 10 minutes. Then squeeze the excess juice from the cucumber. In a medium bowl, mix cucumber with yogurt, garlic, mint leaves, dill and season well with lemon juice and sea salt.

This Raspberry with Chocolate chips cake is a hit at my house. We simply love the combination of raspberry and chocolate. The cake has the right amount of sweetness from the light brown sugar, raspberry, and chocolate chips. I sprinkled some Demerara sugar on top of the batter before baking. This will give the finished cake a great crunchy topping. Raspberry And Chocolate Chips Cake (Printable Recipe) Ingredients 2 Cups Self-Rising Flour 1 Cup Packed Golden Yellow/Soft Brown Sugar 3 Tbsp White/Granulated Sugar 2 Sticks (227 g) Unsalted Butter, softened 1 Cup (250 ml) Milk 3 Large Eggs 1 tsp Vanilla Extract ½ Cup Semi-Sweet/Milk Chocolate Chips ¾ Cup Fresh Raspberries For Topping 1 Cup Fresh Raspberries 2 Tbsp Demerara Sugar Method Preheat the oven to 180˚C/350˚F. Lightly grease and flour a 13 by 9 inch baking pan. Using an electric mixer beat together the sugars and butter on medium to high speed until fluffy. Add the eggs, one at a time, beating well after each addition. With the mixe

I picked-up some freshly cooked Dungeness crabs recently. I thought maybe I'd make some nice crab sandwiches for lunch that same day and perhaps, turn the balance into some crab pasta the next day. Did just that! Fresh asparagus, pea shoots, cherry tomatoes, with the freshly baked baguettes made this a really yummy sandwich! By the way, I did not make the baguettes from scratch. I usually buy part baked baguettes and complete the baking process at home. So, do try the recipe and I hope you will like it too. Dungeness Crab Sandwich (Printable Recipe) Ingredients 300 g Cooked Dungeness Crab Meat Juice of 1 Lemon plus more to taste 5 to 6 Tbsp Mayonnaise Sea Salt to taste Some Freshly Ground Black Pepper 250 g Asparagus, trimmed and blanched 250 g Cherry Tomatoes, sliced 80 g Young Pea Shoots 1 Small Bunch Fresh Basil Leaves 1- 2 Fresh Red Chilies, chopped finely 2 Baguettes Method Combine the crab meat, lemon juice, mayonnaise and season well with salt and pepper. Slice the baguettes

These stir-fry rice rolls are one of my favorites whenever we have dim sum. So, I decided to have a go at making them at home. They are easy to make, only a few ingredients. I added a few dried chilies to give the rice rolls a hint of spiciness. Do give this recipe a try, it’s simple and delicious. Stir-Fry Rice Rolls (Printable Recipe) Ingredients 1 1/2 lb Rice Rolls, cut into 1 inch length 2 Cloves Garlic, chopped 3 - 5 Dried Chilies, cut into 1/2 inch length 250 g Bean Sprouts, washed and drained 3 Tbsp Light Soy Sauce 2 Tbsp Dark Soy Sauce 1 1/2 Tbsp Peanut Oil Sea Salt to taste Freshly Ground White Pepper Method Heat peanut oil in a wok and cook the garlic on a low heat. Remove the garlic when they are fragrant and golden in color. Turn the heat on high add dried chilies, give it a quick stir then mix in the rice rolls and stir-fry for about 10 seconds. Then mix in the garlic, bean sprouts and cook briefly. Add the light and dark soy sauce and mix well. Season with salt (if necess

I simply love this Classic shrimp cocktail. The sauce is great with other seafood too. I suggest adding some hot sauce to it. Have plenty of lemon slices and napkins ready! Enjoy! Recipe adapted from The Dean & Deluca CookBook Classic Shrimp Cocktail (Printable Recipe) Ingredients 3 Quarts Water 3 Tbsp Coarse Salt 2 lb Large Shrimp (4 to 5 dozen), unpeeled Classic Shrimp Cocktail Sauce 3/4 Cup Ketchup 3 Tbsp Grated Horseradish in vinegar (available at supermarkets) 1 Tbsp Freshly Squeezed Lemon Juice A Few Drops of Hot Sauce (optional) Method Place water in a large, heavy saucepan. Add coarse salt, and bring to a boil. Add shrimp, and turn off heat. Stir. Test after 2 to 3 minutes. Removed shrimp when they seem just cooked. Chill in the refrigerator until ready to serve (at least 1 hour), then let warm slightly before serving. Serve unpeeled, or peeled, with cocktail sauce.

Okay, this is a Chocolate sorbet recipe. This is what I called a good frozen treat; but, minus the guilt! So, do try the recipe and enjoy! Recipe adapted from The Perfect Scoop by David Lebovitz Chocolate Sorbet (Printable Recipe) Ingredients 2 1/4 Cups (555 ml) Water 1 Cup (200 g) Sugar 3/4 Cup (75 g) Unsweetened Dutch-process Cocoa Powder Pinch of salt 6 oz (170 g) Bittersweet or Semisweet Chocolate, finely chopped 1/2 tsp Vanilla Extract Method In a heavy-based saucepan, whisk together 1 1/2 cups (375 ml) of the water with the sugar, cocoa powder, and salt. Bring it to a boil, whisking frequently. Let it boil, continuing to whisk, for 45 seconds. Remove from the heat and stir in the chocolate until it's melted, then stir in the vanilla extract and the remaining 3/4 cup (180 ml) water. Transfer the mixture to a blender and blend for 15 seconds. Allow the mixture to cool thoroughly, then freeze it in an ice cream maker. If the mixture has become too thick to pour into your machin

I thought I should post these two frozen treat recipes that I’d made earlier before the summer ends. So, today I’m posting a Mango Sorbet recipe and I shall post the other tomorrow. Recipe adapted from The Perfect Scoop by David Lebovitz Mango Sorbet (Printable Recipe) Ingredients 2 Large, Ripe Mangoes (2 lbs, 1 kg), peeled and pitted 2/3 Cup (130 g) Sugar 2/3 Cup (160 ml) Water 4 tsp Freshly Squeezed Lime Juice, plus more to taste 1 Tbsp Dark Rum, plus more to taste Pinch of Salt Method Cut the mangoes into chunks and put them in a blender with the sugar, water, lime juice, rum, and salt. Squeeze the mango pits hard over the blender to extract as much of the pulp and juice as possible. Puree the mixture until smooth. Taste, then add more lime juice or rum if desired. Allow the mixture to chill thoroughly, then freeze it in an ice cream maker.

Without any doubt, eggplant is certainly one of my favorite vegetables. I like to include it in my vegetable or seafood curries, or include it in braised meat and seafood sauce. Today, I’m going to post a simple and yet very delicious Roasted Eggplant With Prawns And Soy Sauce. This recipe works very well with the slender Chinese eggplant. If you can’t get hold of it, then substitute with any smaller variety. Roasted Eggplant With Prawns And Soy Sauce (Printable Recipe) Ingredients 2 (about 1.2 lb) Chinese Eggplant, whole 200 g Peeled Prawns 3 to 5 Thai Bird’s Eye Chilies, chopped 2 Small Shallots, chopped 2 Cloves Garlic, chopped 2 ½ Tbsp Peanut Oil 1 Tbsp Light Soy Sauce 1 Scallion, chopped Method Preheat the oven at 205˚C (400˚F). Drizzle the eggplant with some peanut oil and wrap in a tin foil. Roast the eggplant for about 20 minutes. Then open the tin foil and roast the eggplant for another 10 minutes until they are soft. Heat the oil in a wok and cook the prawns on high heat. On

I like baking these potato skins for my kids. The potato skins are lightly crisp and the Chorizo mixtures provide the right amount of saltiness that is needed. I had used both Monterey Jack Cheese and Cheddar Cheese for the topping. As usual, you can substitute with other cheese of your choice. Well, my kids enjoyed it so much that they have asked me to bake some again next weekend! Baked Potato Skins With Chorizo (Printable Recipe) Ingredients 8 Medium Russet Potatoes, scrubbed 2 Tbsp Canola Oil 1 (160 g) Chorizo, sliced and halved 1 Medium Yellow Onion, chopped 1 Tbsp Olive Oil 200 g Grated Mixed Cheese (Monterey and Cheddar) Sour Cream Chopped Scallions Freshly Ground Black Pepper Smoked Paprika Method Preheat the oven to 400˚F. Place the potatoes on a large baking tray. Bake the potatoes for 45 to an hour, or until softened. Remove from the oven and let the potatoes cool slightly. In a skillet over medium heat, heat the olive oil and cook the Chorizo for about 2 to 3 minutes. Toss

The weather in Vancouver seems so erratic these days! A couple of weeks ago, it was so hot and all of a sudden, it feels like Fall/Autumn now! The leaves on the trees are falling, and the temperature has dropped about 10˚C! Seems like summer has come and is now quickly bowing out.. Anyway, I had made this Shaking Beef-Bo Luc Lac for dinner last night. This is a fantastic Vietnamese beef dish; sweet, sour, spicy, and tangy! I like the pineapples in the dish. Well, if you are going to give this a try, just make sure you have some hot steamed rice to go with it! Recipe adapted from Pleasures Of The Vietnamese Table by Mai Pham Shaking Beef - Bo Luc Lac (Printable Recipe) Ingredients 1 1/2 Tbsp Fresh Lime Juice 1 Tbsp Fish Sauce 1 Tbsp Sugar 2 Thai Bird Chilies, chopped 1 Tbsp Oyster Sauce 2 tsp Soy Sauce 2/3 lb Beef Sirloin or Flank Steak, cut into 1/2 inch cubes 2 to 3 Tbsp Vegetable Oil 2 Cloves Garlic, sliced 1/4 Ripe Pineapple (about 1/2 cup), cut into bite-sized slices about 1/4 in

Glutinous Rice with Pandan Custard Layer or better known as Kuih Serimuka is one of the popular kuih or cakes in Malaysia. The bottom layer of the cake is made from glutinous rice that has been steamed with coconut milk. The top layer of the cake is a custard base, made from eggs, coconut milk, flours, and most importantly the fresh Pandan juice. The cakes are delicious and have just the right sweetness level. If you have a sweet tooth, then I would suggest increasing the sugar to about 20 grams. Well, do try my recipe and enjoy!

Here’s another delicious and easy to make recipe using fresh blueberries. These blueberry pancakes are light and fluffy. It’s definitely a keeper recipe for me. I’ve adapted it from the Williams-Sonoma Kitchen. Please do try making this lovely pancake. Recipe adapted from Williams-Sonoma Kitchen Ingredients 2 Eggs 2 Cups All-Purpose Flour, sifted 3 Tbsp Sugar 2 tsp Baking Powder 1 tsp Baking Soda 1 tsp Salt 2 1/4 Cups Buttermilk 4 Tbsp (1/2 stick) unsalted butter, melted 1/2 tsp. vanilla extract 1 to 2 Tbsp Vegetable Oil or Nonstick Cooking Spray 1 Cup Fresh Blueberries Confectioners’ sugar for dusting Softened butter for serving Warm maple syrup for serving Method Preheat an oven to 200ºF. In a bowl, using an electric mixer beat the eggs on medium speed until frothy. Add the flour, sugar, baking powder, baking soda, salt, buttermilk, melted butter and vanilla. Stir just until the batter is smooth and no lumps of flour remain; do not over mix. Heat an electr

Today, I thought I’d surprise my kids by making them these Sichuanese style dumplings. I know they really fancy having dumplings for dinner. You will be pleased to know that these dumplings are so easy to make. Needs only a few key ingredients i.e. ground pork, ginger, Chinese cooking wine, and of course the dumpling wrappers. Kids loved it, they were just yummy! So, have fun making them and enjoy!

I think most of us is aware that fresh fruits and some whipped cream is a delightful pair. So, here is an easy, fuss free recipe for you to try, Vanilla Whipped Cream with Blueberry recipe. If you are making it, do make sure you chill it ahead before serving. Enjoy! Vanilla Whipped Cream With Blueberry (Printable Recipe) Ingredients 2 Cups Fresh Blueberries Few Sprigs of Fresh Mint Leaves 250 ml Whipped Cream 1 tsp Pure Vanilla Paste or Extract 1 Tbsp Sugar Method In a large mixing bowl, add the cream, vanilla and sugar. Beat until firm peaks form. Cover the bowl and refrigerate for at least 2 hours. To serve, spoon the whipped cream into 4 individual glasses or bowls and top with blueberry. Garnish each serving with mint leaves. Serve immediately.