Fragrant Mixed Spices Salmon

This is another one of my salmon recipes.  This time, I tried to mix spices to this pan-fried salmon.  Different from my usual Sweet Fragrant Rosemary Salmon, Pan-Fried Salmon with Fennel and Coriander Powder or Simple Pan-Fried Salmon with Dried Basil.  As usual, I used Happy Call Pan too.

Ingredients :

- 2 pcs of salmon fillet (marinated)

- 2 tbsp ginger juice (juiced it from the grated ginger)

- some curry leaves

- some finely chopped lemongrass

- a dash of curry powder

- 3 cardamon pods (buah pelaga)

- soy sauce

- butter (enough for pan fry)

Marinate : (to taste)

- 1 tbsp finely chopped lemongrass

- 1 tbsp grated ginger

- a dash of ground cumin (jintan putih)

- salt

Method :

1)  Marinate the fish for at least 1/2 hour. 

2)  Melt butter in a pan.  Saute some lemongrass, curry leaves and cardamon pods until fragrant.

3)  Add salmon fillets and close the lid (I used Happy Call Pan).  Pan fry until both sides are slightly brown.

4)  Sprinkle some curry powder on both sides.

5)  Turn off the heat.  Season with ginger juice and soy sauce on both sides

6)  Serve hot.

The aroma of ginger and lemongrass is really great!

I'm linking this post to Little Thumbs Up organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Alvin of Chef and Sommelier.

I'm also linking this post to September 2013 Cooking With Herbs Blog Challenge hosted by Lavender and Lovage.

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Ginger Lemongrass Tea

Haven't been feeling well for the past 2 weeks and at the same time I felt bloated on and off.  It's quite uncomfortable.  Then it crossed my mind that I should make Ginger Lemongrass Tea as this is a very popular natural home remedy for bloating and indigestion.  It is very easy to prepare and delicious too!

Ingredients : (adjust to your taste)
- 16 stalks of lemongrass (take the white stems, washed, slit and crushed)

- 3 thumbsized unpeeled old ginger (washed and crushed)

- some pandan leaves/screwpines (washed and knotted)

- some honeycomb sugar (to taste)

- some lemon juice

- enough water

Method :

1)  Boil all the ingredients (except the pandan leaves and lemon juice) in a pot of water for about 10 minutes.

2)  Then, lower the heat and let it simmer for about 30 minutes.

3)  Add pandan leaves and continue simmer for another 10 minutes.

4)  Serve it with lemon juice.

Note :  For bloating or indigestion, it is advisable to drink it hot.

You can also chill it for a refreshing drink.  

This slice of lemon doesn't look nice because I only realized I need a slice of it for photography after I had squeezed the juice! And it was also the last lemon I had on that day, hehehe...

Do enjoy :)

I'm linking this post to Little Thumbs Up organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Alvin of Chef and Sommelier

I'm also linking this post to September 2013 Cooking With Herbs Blog Challenge hosted by Lavender and Lovage.

To receive new updates, please LIKE SIMPLY BEAUTIFUL AND HEALTHY LIVING ON FACEBOOK. Thanks!!!
Follow this blog with bloglovin
Thanks for visiting my blog and leaving me comments.. I really appreciate all your visits and comments! Have a nice day :)

Yakon Kelp Soup - The Picnic Game 2013 (2)

I'm going on a picnic and I'm bringing ....

A - Aloo Gobi
B - Blueberry-Cucumber Salsa

C - Crispy Curry Fried Chicken 

D - Dying for Chocolate Chocolate Cake

E - Eton Mess

F - Fish In Jar

G - Golden Pillow Hee Ban

H - Hummingbird Cake

I - Ice Cream Sandwiches

J - Jersey Style Hot Dogs

K - Kahlua Mocha Ice Cream

L - Light and Soft Japanese Cheese Cake

M - Ma'moul

N - Nettle Quinoa Tart

O - Oriental Pasta Salad

P - Pan de Mango

Q - Quinoa Pizza Balls

R - Rainbow Connection Cupcakes

S - Strawberry-Yogurt Ice Cream

T - Telosma Cordata Eucheuma Jelly

U - Uh Never Fail Cotton Soft Japanese Cheesecake

V - Vanilla and Cream Cheese Pound Cake

W - Watermelon Sorbet

X - Xtra Good Apple Walnut Bundt Cake

Y - Yakon Kelp Soup

Z - Zucchine in Padella con Aceto e Peperoncino

This is the 2nd dish I am bringing for the Picnic Game 2013 hosted by Louise of Months of Edible Celebrations.  Do hop over and have a look at her Picnic Basket.

Yakon tuber is a type of vegetable from South American. It can be eaten raw as a fruit or in salad or even cooked it.  It tastes sort of  a mix of pear, celery and apple and looks like a potato. 

Yakon is becoming popular for its health benefits which :

1) The tuber contain fructose that leave the human body undigested. Does not raise blood sugar.
2) Contains antioxidant.
3) Fights cancers.
4) High in fibers and probiotics.
5) Contains essential nutrients: iron, calcium, sodium, potassium, carotene, magnesium, Vitamin A, Vitamins B1, B2 and Vitamin C
6) Helps cure kidney problems, obesity, hypertension, constipation, hypertension, arthritis and insomia
7) It has 60% to 70% inulin responsible for maintaining blood glucose.

(source : http://www.foodrecap.net/health/yacon-benefits/)

Whereas Kelps are large seaweeds (algae) belonging to the brown algae (Phaeophyceae) in the order Laminariales. There are about 30 different genera.  I had mentioned its benefits in Kelp (Seaweed) Chicken Soup.  So, when yakon is combined with kelp, you can imagine how nutritious and healthy this soup is!

Ingredients :

- 1 free range chicken (cut and blanched)

- 1 yakon tuber (peeled and sliced)

- 1 bowl of kelp (washed, soaked, rinsed, cut)

- 2 thumb sized ginger (crushed)

- sea salt (to taste)

- water

Method :

1)  Put yakon, kelp and ginger into a pot of water and boil.

2)  Add chicken and boil over medium high heat for 10 to 15 minutes.

3)  Lower the heat and let it simmer for about 2 hours or until the kelp is soft.

4)  Season with sea salt and serve hot.

This is a very nutritious and healthy soup.  Moreover, it is so easy to prepare.

You can add any ingredients you like such as tomatoes, red dates, Chinese Wolfberries or basil.  This time I prefer just a simple soup as the yakon itself is already sweet!  Hope you like it :)

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