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Hed Chef
Sweet & sour go together
By Hedy Khoo
May 24, 2010
IT'S all sugar and spice, and everything tastes nice in the first throes of passion with a new love interest. Suddenly, the tongue is incapable of detecting anything bitter. Not surprising if you have been busy practising scoring goals in tonsil hockey.
Location courtesy of kitchen culture at Leng Kee Road. Make-up by June Goh and Hair by Stacy Su from Make up For Ever Academy (Tel: 63330678)
Stamina in the smooching sport is not an issue at this stage. It's such a versatile game too. You can play it anywhere, indoors or outdoors. It's like pure maple syrup, drizzle it over anything and it all tastes good.
Trouble is, unlike unadulterated maple syrup, relationships can take on a myriad of flavours, including the sour. Men and women simply don't come bottled and naturally sweet all the time.
The trick is to adjust your taste buds to accept the gamut of flavours. A dash of apple cider vinegar can give real zing to a maple syrup-based salad dressing the same way a lovers' tiff can spice up your relationship.
Just remember to skip the garlic if you have a tonsil tennis tournament after making up.
Maple syrup grilled salmon with lemon butter rice
INGREDIENTS
300g salmon fillet
3 round slices of lemon
Salmon marinade
1 tbsp whole grain mustard
1 tbsp maple syrup
1 tbsp oyster sauce
3 tbsp cooking sake
Lemon Butter Rice
1 cup rice
1 cup chicken stock
1/2 tsp dried parsley
1/2 tsp dried basil
1/2 tsp dill
1/2 tsp salt
pinch of sugar
10g butter
1 tbsp garlic infused olive oil
2 lemon slices
For salad
1/2 shallot, diced
5g coriander, roughly chopped
Handful of salad leaves
Salad dressing
1 tbsp apple cider vinegar
1 tbsp maple syrup
1 tsp extra virgin olive oil
Salt and black cracked pepper to taste
METHOD
1. Marinate the salmon fillet about an hour before cooking.
2. In the meantime, prepare the lemon butter rice by adding rice, chicken stock and other ingredients into rice cooker.
Depending on your rice cooker, this should take about 20 to 25 minutes.
3. Preheat the oven grill for five minutes on the highest setting.
4. Place wire rack on roasting tray. Grease wire rack.
Place the lemon slices on the wire rack and lay the salmon fillet, skin side up over them.
Spray the fillet with olive oil then spoon some marinade over it. Grill on high for three to five minutes, depending on the thickness of your fillet.
5. Turn the fillet over, spray more olive oil and baste with remaining marinade. Grill for another three to five minutes.
6. For salad dressing, whisk the ingredients together to get an emulsion. Drizzle over salad.
Hed Chef
Sweet & sour go together
By Hedy Khoo
May 24, 2010
IT'S all sugar and spice, and everything tastes nice in the first throes of passion with a new love interest. Suddenly, the tongue is incapable of detecting anything bitter. Not surprising if you have been busy practising scoring goals in tonsil hockey.
Location courtesy of kitchen culture at Leng Kee Road. Make-up by June Goh and Hair by Stacy Su from Make up For Ever Academy (Tel: 63330678)
Stamina in the smooching sport is not an issue at this stage. It's such a versatile game too. You can play it anywhere, indoors or outdoors. It's like pure maple syrup, drizzle it over anything and it all tastes good.
Trouble is, unlike unadulterated maple syrup, relationships can take on a myriad of flavours, including the sour. Men and women simply don't come bottled and naturally sweet all the time.
The trick is to adjust your taste buds to accept the gamut of flavours. A dash of apple cider vinegar can give real zing to a maple syrup-based salad dressing the same way a lovers' tiff can spice up your relationship.
Just remember to skip the garlic if you have a tonsil tennis tournament after making up.
Maple syrup grilled salmon with lemon butter rice
INGREDIENTS
300g salmon fillet
3 round slices of lemon
Salmon marinade
1 tbsp whole grain mustard
1 tbsp maple syrup
1 tbsp oyster sauce
3 tbsp cooking sake
Lemon Butter Rice
1 cup rice
1 cup chicken stock
1/2 tsp dried parsley
1/2 tsp dried basil
1/2 tsp dill
1/2 tsp salt
pinch of sugar
10g butter
1 tbsp garlic infused olive oil
2 lemon slices
For salad
1/2 shallot, diced
5g coriander, roughly chopped
Handful of salad leaves
Salad dressing
1 tbsp apple cider vinegar
1 tbsp maple syrup
1 tsp extra virgin olive oil
Salt and black cracked pepper to taste
METHOD
1. Marinate the salmon fillet about an hour before cooking.
2. In the meantime, prepare the lemon butter rice by adding rice, chicken stock and other ingredients into rice cooker.
Depending on your rice cooker, this should take about 20 to 25 minutes.
3. Preheat the oven grill for five minutes on the highest setting.
4. Place wire rack on roasting tray. Grease wire rack.
Place the lemon slices on the wire rack and lay the salmon fillet, skin side up over them.
Spray the fillet with olive oil then spoon some marinade over it. Grill on high for three to five minutes, depending on the thickness of your fillet.
5. Turn the fillet over, spray more olive oil and baste with remaining marinade. Grill for another three to five minutes.
6. For salad dressing, whisk the ingredients together to get an emulsion. Drizzle over salad.
