Skip to main content

Salmon Sashimi



This is going to be the shortest post in my blog, with no recipe, nothing, just follow your heart!  Bought some fresh Salmon fillet from Victoria Market during my recent holiday in Melbourne, slice them up, arrange them on a platter of mixed salad tossed in balsamic vinegar and olive dressing and that's it, value for money .......  Salmon Sashimi !
 


 Dip the succulent Salmon into some wasabi mixed with some light soya and you're on Cloud 9 ....... Yummy!


Labels:

Comments

  1. Elin ChiaApril 8, 2013 at 10:27 AM

    I am on Cloud 9 too just virtual feasting them LOL! I love salmon !

    ReplyDelete
  2. ann lowApril 8, 2013 at 10:36 AM

    Beautiful click with no recipe! I love salmon sashimi, can finish the whole plate of yours :)

    ReplyDelete
    Replies
    1. Sokehah cheahApril 8, 2013 at 6:02 PM

      Thank you Ann. That was only half of what I ate :)

      Delete
  3. PHApril 8, 2013 at 12:07 PM

    Cheah, it looks so delicious! I love salmon sashimi a lot :)

    ReplyDelete
    Replies
    1. Sokehah cheahApril 8, 2013 at 6:03 PM

      Yes, and they were so fresh and cheaper compared to what I get back here.

      Delete
  4. KimmyApril 8, 2013 at 3:23 PM

    Hi Cheah, welcome home. These salmon fillets look so fresh and hmm with vinegar and salad, must be really appetising.

    ReplyDelete
  5. Angie's RecipesApril 9, 2013 at 2:24 AM

    Love salmon a lot! The sashimi looks really inviting.

    ReplyDelete
  6. AnonymousApril 9, 2013 at 7:34 PM

    This comment has been removed by a blog administrator.

    ReplyDelete
  7. AnonymousApril 10, 2013 at 11:47 AM

    I'm loving it :) Your salmon shashimi looks yummy!
    ~kitmei (^-^)

    ReplyDelete
  8. mui muiApril 13, 2013 at 12:16 AM

    Hi Cheah,
    I miss Victoria Market. Lots to see and lots to buy there.
    Your Salmon Sashimi looks so fresh, I love this too.
    YUM YUM!!
    mui

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 
14 comments
Read on for the Recipe

Marble Loaf ~ 大理石面包

  This is my first attempt at making bread with half high protein bread flour and half plain flour.  The crumb is tender and softer than with totally bread flour and it has a pleasant chew and not crumbly.  The crust stays thin and crisps up nicely and not hard to chew.  You can slice up the bread and freeze it for breakfast the next day. Marble Loaf (using 50% high protein and 50% plain flour) Ingredients For Tangzhong 15 gm (taken from total 300 gm) high protein flour 75 ml water or milk, or a mix, preferably milk Method Whisk the 15 gm flour with the 75 ml liquid in a small saucepan. Cook over medium heat, stirring constantly until it thickens into a paste, about a minute or two. Let cool to room temperature before using in dough. Note :- Tangzhong can be made ahead and stored in the fridge for 1 to 2 days. Use the cling wrap to touch the tangzhong to prevent it from drying in the fridge. Ingredients 135 gm high protein flour (after removing 15 gm for tangzhong). ...
Post a Comment
Read more