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!


Comments

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

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

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

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

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

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

    ReplyDelete
  5. Love salmon a lot! The sashimi looks really inviting.

    ReplyDelete
  6. This comment has been removed by a blog administrator.

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

    ReplyDelete
  8. 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

Bunga Telang ~ Blue-pea Flower Snow Skin Mooncakes ~ 2013

For a change, I tried  using a premix to make these Snow skin mooncakes and for colour opted to go natural and use the Bunga Telang or Blue-pea flower.   Indeed the purple colour from the flowers was very distinct on its own but once mixed with the flour, I was rather disappointed. It turned out to be blue instead of purple.  Well, the consolation is that the colour is natural.   Taste wise, I would still prefer to make the Snow skin from scratch rather than use a premix. Recipe for Bunga Telang ~ Blue-pea Flower Snow Skin Mooncakes Ingredients 250 gm of QQ Snow mooncake premix (1 packet is 500 gm)  14 gm shortening Bunga Telang/Blue pea flower 220 ml water Pandan and Lotus mooncake paste 25 gm melon seeds, lightly toasted to be mixed into the paste Method ( as per instructions on the packet ) Wash the Bunga Telang and boil with 220 ml water, once boiled, discard the flowers and ...

Braised pork tendons with pork belly ~ 红烧猪筋

 Pork tendons are a great source of protein which is essential for muscle repair, tissue regeneration and overall bodily functions. High in collagen and glucosamine and chondroitin they help to support joint and skin health and muscle maintenance. Low in fat, rich in carbohydrates and trace elements, they have nutritional characteristics of high calcium, high protein and no cholesterol.  Tasteless by nature like sea cucumber, and being tough they need to be slow cooked like braising and simmering to make them tender and release their collagen like in stews to create a rich flavour. Braised pork tendons with pork belly  ~   红烧猪筋   Ingredients 240 gm rehydraed pork tendons (from 150 gm dried tendons) 450 gm pork belly 10 shitake mushrooms rehydrated 4 bulbs of garlic 10 slices of young ginger 5 bay leaves 4 star anise 2 cinnamon sticks 1 to 2 pcs of rock sugar (according to taste) 2 to 3 Tbsp Shaoxing wine 2 Tbsp oyster sauce 1 Tbsp light soy sauce 1/2 Tbsp d...

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.