Pan-Fried Salmon over Salad with Lemon Vinaigrette ala Bonsay

Finally, I bought these beautiful salmon fillets. The flesh was pink and fresh. And successfully, the craving is fulfilled.

Serve: two
Ingredients: 
2 x 200gr salmon fillets
2cups fresh salad leaves 
4buttons white mushrooms
1/2cup juliened carrots
20ml olive oil
3tsp sugar
1tsp mustard
1tsp chopped garlic
2 1/2tbs fresh lemon juice
2tsp apple cider vinegar
2tsp salt & some ground pepper

Method:

1. Mix oil, sugar, mustard, garlic, lemon juice, vinegar, salt and pepper, in a bowl. Set aside
2. Wash the vegetables, dry in a colander. Set aside 
3. While pre-heating the pan, oil the salmon and sprinkle with some salt
4. Pan-fry the salmon, 4minutes on each side. Or until it is cooked as desired 

Grilled Yellow Rock Cod served with Poached Egg, Warm Asparagus and Green Broccoli Salad, and Pan-Fried Potatos ala Bonsay

This was made after I watched the Masterchef show on television that I decided to cook this dish on the next day. Another reason was it is long since we eat our last fish dish. Hopefully you enjoy this recipe as much as I did.
 
Serve: 2
Ingredients:
2 x 200gr fish fillets
1 bunch asparagus
2cups green broccoli florets
2 small potatoes, cubed
1/2 onion, sliced
2 eggs, poached
Olive oil, butter
Salt & pepper
Lemon

Method :

1. Pre-heat oven at 170C. Pre-heat pan grill
2. In a pan, put 1tbs olive oil to heat, and cook the potato. Stir a few times to avoid sticking on pan. After cooked, add 1tbs butter, then season it with salt and pepper
3. Poach the eggs in a boiled water for 5 minutes, then transfer into cold water to stop the cooking process
4. Oil the fillets, season with salt and pepper. Cook the fillets on a hot non-stick pan for 2 minutes on both sides. Transfer to a tray, throw the onions on top and around the fillets. Put in the oven for 10 minutes
5. Meanwhile, oil the asparagus and broccoli, add salt and pepper. Grill on a pan until cooked
6. Served on a plate, drizzle some lemon juice on top, and cracked pepper to garnish

Prawns Swim in Tomato Sauce ala Bonsay

One evening, I was planning to cook ribs soup, when I heard my boyfriend saying he was defrosting some prawns. We had to cook it fast, because we suspected that the shop didn't sell fresh prawns, as it gone bad in a short period of time. So, before we wasted any food, I turned this prawns into Prawns Swim in Tomato Sauce. Happy cooking !! (Photos are coming)

Ingredients:

• 350gr prawn (shell in-tact or no shell)
• 2 red chillies/paprika (unseeded)
• 1/2 onion (chopped)
• 4 cloves garlic (finely chopped)
• 2 roma tomatoes (roughly sliced)
• 1tbs corn flour
• 2tbs water

Sauce:

• 125ml water
• 2tbs ketchup/tomato sauce
• 2tbs fish sauce
• 1tsp sugar
• 1/2tbs sweet soy sauce 
• 1tbs shaoxing chinese cooking wine
• salt to taste

Method:

1. Combine the sauce in  a small bowl. Set aside
2. In a wok, stir fry the onion until fragrant, add in garlic and red chillies
3. Add in prawn, cook until the colour changed, then add in the tomatoes. Stir well
4. Pour the sauce in the wok, and let the prawns absorb the taste from the sauce. Adjust the taste
5. To thicken the sauce, combine the corn flour and water in a small container, and add in the wok bit by bit while you stir the prawns
6. Serve it hot

Tips:
Try having the sauce on top of your rice, it will send you to a different dimension on how to enjoy your rice to the max

Creamy Potato Salad ala Bonsay

On this summer weather, I was requested to bring along my potato salad for Australia Day lunch at my mom's friend's house. The simpleness and creaminess in taste, is too good to let it pass by.

Ingredients:
1.5 kg potatoes
6 eggs, hard-boiled
3 bacon rasher
150gr mayonnaise
1tsp mustard paste
1/2 lemon
6 sprigs thyme, leaves only
1 small onion, chopped
2 spring onion, chopped
1tsp garlic
salt and pepper

Methods:

1. Par-boil potatoes until cooked through but not tender. Let it completely cooled. Cut them bite-size with skin on
2. Meanwhile, stir fry bacon until cooked through. Set aside and let it totally cooled
3. In a big bowl, mix mayonnaise, mustard, and juice of 1/2 lemon. Add in thyme, onion, spring onion, and garlic. Add the bacon in, and mix it well. Season it with salt and pepper
4. Peel the eggs, and cut in cubes.
5. Add the potatoes into the mayonnaise mix, and mix well. Lastly, add in the egg, and fold
6. Put it in fridge, and serve it cold

Tips:
This salad is best to be made the night before

Pork Sang Choi Bao ala Bonsay

What's for the entree? This was the question popped-up in my head when I was designing the menu for a birthday dinner.

Normally, sang choi bao is found on the second course of your Peking Duck set menu. However, to create an entree to start a meal, there's no limitation of modifying it using pork instead. And it tasted exactly what it was supposed to be.

Ingredients:

1tbs oil

200gr pork meat, small diced 

1tbs finely chopped garlic

1tbs finely chopped ginger

8 dried shitake mushroom, soaked in water, diced

10 water chestnuts, diced

2 carrots, diced

1tbs oyster sauce

2tbs soy sauce

1tbs Chinese cooking wine

1tsp sugar

1tbs chopped spring onion

salt and pepper to taste

Ice berg lettuce leaves to serve

Methods:

1. Heat the wok, add in oil
2. Stir in ginger until fragrant, add pork and garlic, and cook until the colour changed
3. Add in mushroom, mix well
4. Add in oyster sauce, soy sauce, cooking wine, and sugar, stir well
5. Add in water chestnuts and carrots
6. Season with salt and pepper to your liking
7. Sprinkle with spring onion
8. Serve with ice berg lettuce leaves

Neil Perry's Sang Choi Bao vs Bonsay's Pork Sang Choi Bao

P.S. I was hitting Neil Perry's sang choi bao using minced pork and minced duck with chinese sausage when I was thinking about this entree

Stir Fry Sweet Potato Leaves ala Bonsay

I love vegetables, either eating them or cooking them. Sweet potato leaves in one of my favourites, as it is as crunchy as kangkung.

Cooking vegetables is best to keep it simple so not to loose its flavour and sweetness.

Cooking time: 5minutes
Ingredients:
1bunch sweet potato leaves, washed
1clove garlic, smashed
2 bird eye chillies, chopped
1tbs oil
1tsp salt


Methods:

1. Heat a wok, add in oil and garlic, stir until fragrant
2. Add in sweet potato leaves and chillies, stir until the vegetable changes its colour
3. Season with salt
4. Serve on the plate