>Two Quick Easy Dinners before Chrisstmas
Drain and run Wakame in cold water, slice up the cucumbers and panfry the tofu. Put them together and sprinkle a generous helping of Japanese chilli powder or Thai bird’s eye chilli sauce! Phwoar!!
And for the other left overs, I turned the sauteed onions with salted black bean into a stirfry buckwheat noodles and topped with fried eggs. Yummy!
Apologies but this post is upside down! I still have yet to learn how to work this new format. This meal was made the day before the meal directly above, hence the onions with salted black beans and the Wakame Cucumber Salad images…
I couldn’t help but cook the salmon tails in the freezer, the fillets were thick and crying out to be cooked and eaten. The steaks were thick and oh so lovely after it’s been panfried, accompanied with sauteed onions in salted black beans and chopped up fresh coriander and spring onions. No seasonings were added as the salted black beans were salty enough and could hold the taste on its own. Topped with the sauteed salted black beans, the salmon was so too good to be true. I panfried the salmon for about 8min on each side as they were fairly thick, leaving a slight pinkish in the middle of the fish where every bite was soft, sweet, thick and creamy! OMGness…
Accompanying the salmon was a small bowl of left over gingered chinese cabbage stirfry and I made a side salad of Wakame and Cucumber. I absolutely love Wakame and Cucumber Salad now after having had it at both Minato and Kisaku. Super delicious and super fresh.