thank u. i know wat to improve for my (virgin attempt) at mushroom sos.

use diff mushroom ( i use canned).
only mix in mushroom about 1 min to sauce being finish ( i mixed the sos in direct wif the mushroom)
less chicken stock
add more flour


go back rwi argue pls. dun kacau my masaking.

your masaking is besting and makeing me hungring liao.

i oso wan pos my masaking dishes. Tenkiu for inspiring me

tonite i will be make cook cajun salmon fillet wif steam veg. simple xmas dinner since outside will be crowdest.

y al recipe so susah cook 1? any recipe can cook within 30 mins including preps and taste good?

i share my recipe later.. fast fast can cook finish and can makan....

cuz cook to satisfy stomach only not spnd hrs cooking 5 dishes and rice for my self eat

30 minutes include prep ar... up to u lor.

right now i am soak my (wrapped) salmon in water to defrost...

later will pan-fry it and *attempt* to whip up a sauce to go with it...

Pan fry salmon wif herb sause
25 Dec 2009

Ytd boughted salmon so now cook it. My plan is to cook salmon wif a tangy light sause.


standby all d ingredient first



prep liao. oni got 1 egg , forgot to buy more.



boil the veggies first



start the softening of the capsicums and throw the butter in on the right for the sause



capsicums done, peel the burnt skin away.



i messed up the sause! too much lemon, too much butter! no more eggs, panic liao!




the salmons edi half done, i need to doing fast sause for alternative



i mixed 3 herbs - parsely, tarragon and chives, and throw into pan wif little bit of butter, cream and then thicken in flour. pepper was added together with a tiniy bit of stock.



done on time. the sause was pleasant and went well with the salmon (that pc was RM10)

how many lemons need to use? for easiness, i'd use mayo + a few dash lemon jussy.

for the broccoli, its best to blanch it so not so lembik lembik, but still crunching.

i go and squeeze 3 lemons and put in 1.5 soup spoonful, overshot liao. i put more cos the lemon was not so strong taste but seems i was wrong this time.

Got question. When I cook spaghetti usually i will boil them with a bit of oil and salt. When al dante i drain the water and then fill with warm or not so hot water to wash then drain again. Do you guys do this? I think i read somewhere thats why i always do this.

But what is the logic behind washing with not so hot water and drain?

To stop the cooking process and make it more 'springy'. Pls ensure clean water if not the bacterial will built up very fast and cause food poisoning.

vey99 - thanks for the great recipe but can you make your pictures a bit smaller? By half?
My home laptop is only 14" and difficult to see big pictures when trying out your recipe in the kitchen.

This post has been edited by DarkNite: Dec 27 2009, 07:50 PM

ok thanks.. i always use tap water wash only.. i think should be ok la since i already cook the same thing for past 2 weeks.. cant find simple and good recipe

my pics alrd is 800x600, the minimum i can go liao. i adjust for my display 1024x768 just nice.

anyway i dun has recipe, i look at the book recipe, then adjust according to my own feeling.

wash noddle in room temp water is chinese call "koh sui", is to "harden" the outside of the noddle so got bouncyness, while creating a contrast in softness between inside and outside

recipe sendiri adjust taste one. i take resipi just to see idea, if i follow 100% gerenti kantoi one.

i oso adjust the recipe.. make the recipe as few ingrdients as possible.. useless ingredients that waste my money just omit..

need make it simple and cheap

sometimes i putted few dash of sesame seed oil when boiling my spaghetti.

Then rinse in tap water.

Spaghetti no need rinse lah. Just drain it in a colander and dump it into a dish and toss with olive oil so the noodles don't stick together. You can also toss it with some minced garlic or whatever else at this stage for flavour, before putting a dollop of sauce on it.

I usually dump into campbell soup coz lazy to make sos. Dump all my mushrooms and potatoes into the soup boil and dump into spaghetti/pasta.. kakaka one big bowl for lunch/dinrar

i eat all at one go. no need drizzle wif oil

unker pangur also like cooking ya?

take some pics and post here man.

vey99 your salmon only 2 skinny part how to full?

btw how you cook your fishs? just fry wif butter can nice liao? if yes then i oso plan buy fish fry wif butter

same here. plaining to ask the same thing.

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Added on December 29, 2009, 12:25 amcan i go ur house everyday...yum

This post has been edited by yii123: Dec 29 2009, 12:25 AM

the salmon is from jusco, those two pcs total 300+ gram ,@ 5.99/100g, almost RM20!

salmon easiest just fry in pan wif a bit butter can liao. wont go wrong one. standby a slice of lemon if u like.


as long as u bring siham