Caramelized Onion Teriyaki Salmon (Mum’s Recipe)

Preparation : 20 Minutes

Cooking : 30 Minutes

Serves : 3-4 Portions

Episode : (no video availble yet)

Hi Guys,

Long time no new posts! So I tried to spare my free time to recreate my mum’s best caremelized onion teriyaki salmon recipe. As I was a kid, I never knew the named of this this until I was in Japan. My mum also never knows that she cooks something delicious and it’s called teriyaki 😂😂😂.

I cook this many times and my kids love it. As I always mention, we don’t cook with a lot of salt or sugar.

For this recipe, you’ll need:

600 gr of Salmon

1/2 Onion, thinly sliced

2 Tbsp of Soy sauce

3 Tbsp of Sweet soy sauce

Some lemon juice (I used 1/2 of a lemon)

1/2 Cup of water

1-2 Tsp of Tapioka/Corn starch

Some salt and white ground pepper

Sesame Seeds, optional

Coriander, optional

2-3 Tbsp of Cooking Oil

Instructions

1. Turn on your stove to medium heat. In your non-stick skillet add some cooking oil.

2. Add in the salmon, fry each sides 3-4 minutes depending on the thickness of your salmon.

3. Take it out and put it in a plate. In the same skillet if there’s still oil left, just use it. If not, add a little more oil, stir fry the onion slices until translucent and add in some ground white pepper.

4. Add in the soy sauce, sweet soy sauce, a little bit of salt, lemon juice and the water starch mixture.

5. Stir until it thickens. Try the taste. You can of course add more salt or sweet soy sauce depending on how your stomach desires it.

6. Pour in the sauce on the salmon. Garnish with some toasted sesame seeds and chopped coriander.

7. Serve with some cherry tomatoes and Romano salad.

Enjoy 😊 xoxo Chris

Hainanese Chicken Rice

Preparation : 15 Minutes

Cooking : 20-25 Minutes

Serves : 4 portions

Episode : (no video availble yet)

Hainanese Chicken Rice is very popular in Singapore. You can’t go to this country without trying this dish. It’s so popular that is considering as one of the national dishes in Singapore. In other countries like Brunei, Malaysia, and Indonesia you can find it in big cities. I think in south east asian style is more interesting because we like to put some other herbs that normally aren’t use in China.

I have made Hainanese Chicken Rice countless time and I really like this recipe and it’s super easy.  If you have chicken soup/stock on hand, it takes only 15-20 minutes. If you have a ricecooker, it’s even easier.

List of the ingredients:

2 Cups of good quality of Rice, I use Jasmine if you have Pandan rice would be better.

2-2.5 Cups of Chicken Stock (I made by myself, I will write for the next recipe and will link it too).

1/2 Tsp of Ginger Powder.

1/2 Tsp of Galangal Powder, if you can’t find it just skip it.

1/2 Tbsp of Chicken Bouillon.

1/2 Tbsp of Garlic Powder.

2 Lemongrass Stalks, cut into 5 cm long and pound with a pestle.

1 Pandan leave, if you can get it skip it.

Salt, to taste (I don’t put any).

P.S. My family and I don’t really consume a lot of sugar or salt. Most of my recipes have very little of salt. I don’t put salt here, neither in my soup nor in my rice. There is a little salt in the bouillon. You can put a little bit of salt, we just don’t need it.

How to cook the rice:

  1. Put your rice in a pot and clean it with water. Rub it with your hands. Make sure you clean the starch away. In Asian cooking, it is very important to wash the rice.
  2. Add in the chicken stock, ginger powder, galangal powder, chicken bouillon, garlic powder and stir well. If you want salt, you should add it in now and stir well too.
  3. Put in the pounded lemongrass stalks and pandan leave.
  4. Turn on stove heat into high.
  5. Cook until it boils and turn into low heat. You need the steam to cook the rice.
  6. I like to cook rice in low heat but in longer time. The rice is evenly cooked and it tastes better. I cook it about 20-25 minutes.
  7. Done! I serve it with the chicken from my chicken soup, some cucumbers and red bell pepper dices. Enjoy 💓