Smoked Salmon Donburi

I bought a pack of Scottish smoked salmon to eat it with young salad leaves. I must say the smoked salmon here tasted fresh and really nice. Beside using it in salad, my friend advise me to make smoked salmon donburi. This is really simple and yet tasted so healthy and fulfilling.

Smoked Salmon Donburi
Ingredients (served 2)

• 60 gm smoked salmon slices- cut into bite size
  
• 2 large eggs
• 2 stalks of spring onion-finely chopped
• 1/2 of small carrot-finely chopped
• 1 tbsp of vegetable oil
• 2 bowl of cooked sushi rice
• 1 tbsp of shoyu(light soya sauce) - Kikkoman
• seaweed (optional)
• black sesame seed (optional)
  

1. Beat the egg in a bowl and add in the chopped spring onion
2. Heat a pan, pour in the cooking oil. Once hot, add the carrot and stir for a minute or so, then flattened it into a round circle.
3. Place the smoked salmon on top of the carrot. Pour in the beaten eggs from (1) onto the smoked salmon+carrot.
4. Swiveled the pan so that the eggs will coat well all the ingredients.
5. Let it cook for 2 minutes on medium heat. Before the egg is fully set, turn off the heat and cover the pan with lid to let it continue to cook. This step will ensure that the egg will not be overly charred and salmon is just nicely cooked.
6. Served it on top of rice. Drizzle with shoyu sauce, black sesame seed and seaweed.

Enjoy the healthy meal.

Here some picture I took this morning around 6am in my garden.

I love the little blue florets of forget me not mingling well with tulips

Spring Dutch Iris In full bloom

Fragant colorful wallflowers

I love the morning sun ray upon lupin flower spire. The lupin has just begin to flower

Look at the almost black color tulips-known as the Queen of The Night. My favorite tulips

Foo Yong Egg

I was out in my garden almost the whole weekend tidying up some bits and pieces, preparing for autumn, I can only be thankful that weather still quite of summery feel. Splendid.

Of course I try to make full use of the excellent sunlight to capture the best shot of my late summer flowers, still blooming wonderfully. I'm sharing the pictures at the end of this post, well it's taken with my new toy, Nikon D5000. Good DSLR for a beginner like me in this field.
Taking a break from Dim Sum recipes, I'm sharing with you a really simple one meal dish that anyone can cook. I had it when I'm busy and feeling rather lazy to cook. It's Foo Yong Egg. This is basically omelette with some ingredients like onion, peppers, seafood and Chinese sausages.

Foo Yong Egg
Ingredients

• 2 large eggs
• 1/2 lap cheong (Chinese sausages)
• 1/2 pepper bell
  
• 1/2 green chillis/red chillis
  
• 1 medium onion
• 6 prawns
  
• 1 tsp salt
• Dash of white pepper
  
• 2 tbsp vegetable oil

1. Sliced thinly the green chillis and sausage. Diced the prawn, pepper and onion.
2. Whisk the egg with fork, add in salt and pepper.
3. Heat the oil in a non stick pan on high heat. When it's hot and slightly smoky add in the sausage and let it fry till fragance, then add in onion, chillis and pepper and stir fry. Then add in diced prawn and quickly stir fry. Using your frying spatula, lightly press the ingredient and lay them flat.
4. Then pour in the beaten eggs, move the pan so that eggs will coat evenly the fried ingredients. Turn the fire to medium/low to avoid burnt on the underside. Once the eggs are not runny, flip half the eggs and continue to let it cook.
   
5. Transfer to a plate and serve with rice. Quick and yummy.
   

Rustic dwarf Rudbekia

Fushias-Don't you think it looks like dancing ballerina

Rustic dwarf rudbekia that I propagated from seed

Crysanthemum in full bloom

Pink Mallow

I love this shot of spider- the details are so prominent

My unwilling model

Drying my giant sunflower head-for the wild bird

Everlasting straw flowers

Salted Eggs

I just had a long weekend break, 4 days in total over the Easter. Really nice once in awhile to have a short break. Good for the body and mind :-).
It's been awhile I last posted any recipes. Fear not, infact about 3 weeks ago I anticipated it'll be Easter soon, so I thought egg dish would serve well, of course not the chocolate Easter egg but rather Chinese salted egg[quote: we don't serve salted eggs for Easter].
Salted egg is so easy to prepare, the harder part is to source for duck eggs. I seldom see duck eggs on Tesco egg shelf but somehow there are finest duck eggs in front of my eyes. I remembered my mom used to collect lots of duck eggs laid by our free range ducks, enough to start a batch of salted eggs.

Chinese Salted Duck Eggs
Ingredients

• 6 large duck eggs
  
• 400-500gm salt
• 700ml water
• 1 glass container for 6 eggs

1. Boil the water in a pan, once boiling add in 400gm of the salt and stir. Add salt until the solution reached saturation point (meaning any salt added will not dissolved).
2. Turn off heat and cool the salt solution.
3. Once cooled, pour the salt solution into the glass container. Add in the eggs. Note that due to the saltiness, the eggs will tend to float. It's important to cover all the eggs in the salt solution. You can leave in a clean cloth on top to immerse the eggs into the solution. Close the glass container and leave it for up to 18-25days.
   
4. After that period, you can hard boil the eggs and served with rice porridge.