上图的三文鱼是当天买当天煮。鱼肉微粉红色，没有什么鱼腥味。
这是冰冻了三天，在冰箱解冻一天。
取出时，腥味挺重，鱼的色泽是我们一般在超级市场看到的橘红色。

Last Friday, 4 days ago, I bought 2 steaks of salmon, S$13, from market.

Top picture is the one which was cooked on the day of purchase. Fresh from market, not frozen. It had very little fishy smell and a pretty pink colour.

The pictures below are the one that was kept frozen for 3 days and thawed for a day. It had a much stronger fishy smell and the flesh looked orangy red. This is the colour which we usually see at most supermarkets.

INGREDIENTS
1 steak of fresh salmon
1 wedge of fresh lemon
Salt and black pepper to season
1 tablespoon olive oil
1 piece of tomato
1 tablespoon shredded white and red cheddar cheese



STEPS

• Preheat oven at 200°C
• After clean and remove any scales from the salmon, pat it dry
• Rub both side of salmon with a little salt, leave it in the plate
• Pour about 1 teaspoon of olive oil into the baking dish, spread the oil to cover the base and sides of the dish
• Put the salmon in, lightly rub it with the baking dish's olive oil, turn it around and rub the other side too (salmon itself has a lot of fish oil so need not pour oil onto it)
• Squeeze some lemon juice onto both side of salmon
• Sprinkle some black pepper
• Slice a tomato into halves, place it with the salmon
• Top the tomato with some shredded white and red cheddar
• Bake in the oven at 200°C for 30 minutes

THE RESULT
This baked salmon was as succulent as the one that was cooked 4 days ago. Meat remained pinkish, tender and juicy, with a hint of lemon aroma. The tangy cheddar cheese topped tomato was a great balance to the meal. It took about 40 minutes to prepare and cook, another 10 minutes to wipe everything (left some fish bones and skin) off the baking dish. Yummy!

INGREDIENTS 食材

Last Friday, 4 days ago, I bought 2 steaks of salmon, S$13, from market.  上星期五，四天前，我在湿巴刹买了两片三文鱼，新币13。

Top picture is the one which was cooked on the day of purchase.  Fresh from market, not frozen.  It had very little fishy smell and a pretty pink colour.  上图的三文鱼是当天买当天煮。鱼肉微粉红色，没有什么鱼腥味。

The pictures below are the one that was kept frozen for 3 days and thawed for a day.  It had a much stronger fishy smell and the flesh looked orangy red.  This is the colour which we usually see at most supermarkets.  下图的三文鱼冰冻了三天，昨天在冰箱解冻一天。取出时，腥味挺重，鱼的色泽是我们一般在超级市场看到的橘红色。

STEPS 步骤

To test if there were any difference in taste, I baked it the same way I did 4 days ago.  为了测试新鲜与冷藏的不同，我用四天前同样的烹调方法。

• Preheat oven at 200°C  预热烤箱于200摄氏度
• After clean and remove any scales from the salmon, pat it dry  将鱼鳞清除后，拍干三文鱼
• Rub both side of salmon with a little salt, leave it in the plate  在鱼的两面抹上一点盐
• Pour about 2 teaspoons of olive oil into the baking dish, spread the oil to cover the base and sides of the dish  倒入约2茶匙的橄榄油，让油覆盖烤盘底及盘边
• Put the salmon in, lightly rub it with the baking dish's olive oil, turn it around and rub the other side too (salmon itself has a lot of fish oil so need not pour oil onto it)  将三文鱼放入烤盘，用烤盘里的橄榄油抹在鱼身两面 (三文鱼有很多油脂，所以烹煮时无需添加太多油)
• Squeeze some lemon juice onto both side of salmon  在鱼身两面挤上柠檬汁
• Sprinkle some black pepper  撒上一点黑胡椒
• Slice a tomato into halves, place it with the salmon  将一颗番茄切成两半，放入烤盘
• Top the tomato with some shredded white and red cheddar  在切开的番茄上撒上一些乳酪丝
• Bake in the oven at 200°C for 30 minutes  放入烤箱，用200摄氏度烤30分钟

THE RESULT 成品

This baked salmon was as succulent as the one that was cooked 4 days ago.  Meat remained pinkish, tender and juicy, with a hint of lemon aroma.  The tangy cheddar cheese topped tomato was a great balance to the meal.  It took about 40 minutes to prepare and cook, another 10 minutes to wipe everything (left some fish bones and skin) off the baking dish.  Yummy!  今天烤的三文鱼和四天前烤的是一样的美味多汁。鲜嫩的鱼肉带有些许柠檬香，配搭上乳酪烤过的番茄，真是让人回味无穷。花了40分钟烹煮，10分钟就全盘解决(仅剩些鱼骨鱼皮)。好吃！

INGREDIENTS 食材
1 packet of vermicelli   一包米粉  S$1.10
1 bitter gourd  一条苦瓜  S$1.70
2 tomatoes 两颗番茄  S$0.50
200g marinated pork belly 200克 腌制好的猪肉  S$2.80
2 eggs 两颗鸡蛋  S$0.50
1 white onion 一粒白洋葱  S$0.30
4 cloves of garlic 四颗蒜头 S$0.30
4 cloves of shallot 四颗小洋葱 S$0.30
200g dried shrimp  200克虾米 S$2.00
2 tablespoons cooking oil 两汤匙 食用油

STEPS 步骤

• First, soak vermicelli and dried shrimp in water
• After remove the seeds from bitter gourd, cut into thin slices
• Cut white onion into thin slices
• Cut the tomatoes into wedges
• Beat the eggs, add 2 tablespoons of water and season with salt
• Slice shallot, mince garlic and the softened dried shrimp
• In a heated wok, add a tablespoon of cooking oil
• Fry sliced white onion till soft and light brown, remove from wok
• Stir fry the minced dried shrimp till fragrant
• Add in minced garlic and sliced shallot, stir fry mixture for a minute
• Add in marinated pork belly, stir fry, then add in the fried white onion
• When the pork belly is cooked, add in sliced bitter gourd, stir fry
• Pour in the eggs mixture and scramble with the vegetables
• Add in tomato wedges
• Remove vermicelli from water and add to the fried vegetables
• Gently lift the fried vegetables to cover the vermicelli
• Place the lid to let it braise
• Add 200ml stock to soften and flavour the fried mixture

THE RESULTS 成品

Serves 4 可供四人食用

INGREDIENTS 食材

• 4 pieces claypot noodle
• 1 bunch choy sum 
• 200g pork belly 两百克三层肉
• 1 carrot 一条红萝卜
• 1 tomato 一粒番茄
• 5 cloves of garlic 五颗蒜头
• 3 cloves of shallot 三颗小葱头
• 1 tablespoon of cooking oil
• Salt and white pepper to season
• 1 teaspoon corn flour to season
• 200ml of chicken & mushroom stock
• 200ml water

• Cut the pork belly into about 1 inch per piece
• Season them with salt and pepper
• Add 1 teaspoon of corn flour
• Put on the lid and let it season in the fridge

• Mince garlic, slice shallot
• Cut carrot into small strips
• Wash and cut choy sum, separate stems from leaves

• Add 1 tablespoon of cooking oil to a heated wok
• Fry garlic and shallot till golden brown
• Add in seasoned pork belly and stir fry till meat is 80% cooked
• Add in sliced carrots, followed by choy sum stems