All I wanted to do was to change the name of my blog, including the URL. It seemed simple enough at the time but WordPress won’t let me delete the old one, so until I figure it all, out I’m duplicating my posts on both URLs, so apologies if you are receiving notifications twice – I promise I’m looking in to it !
Back to food though, it rained most of yesterday in Singapore – very odd, as usually the tropical storms here are torrential, but last, at most, 30 minutes, then the clouds seem to magically disappear, exposing the warm blue sky again. I’ve been here for five years now yet I’m still surprised that it can be grey and wet outside and still 30C/86F. But while I am cool and dry in my apartment, it makes me feel like it’s winter, and I feel the need to eat some warm comfort food.
So I decided to make a salmon and brown rice pie. Feel free to substitute with tuna, white rice, even pasta – this is a very versatile recipe.
Ingredients makes enough to feed six hungry people
- 3/4 cup brown rice, rinsed
- 1/4 cup quinoea, rinsed
- 2 cups water
- 450g tinned salmon (I had red but you could also use pink)
- 1 tbs grain mustard
- 1 red onion, finely diced
- 1 cup plain yoghurt
- 1/2 cup sour cream
- 1/4 cup milk
- Salt and pepper to taste
- 1 cup grated cheddar cheese plus another 1/2 cup for topping
- 1/2 cup breadcrumbs
- Cook the rice first. Add the water to the brown rice in a saucepan and bring to the boil. Reduce to a simmer and let cook for 25 minutes
- Add the quinoea, give a quick stir, and cook for a further 20 minutes
- Preheat oven to 180C/350F
- Mix the cooked rice with the the rest of the ingredients except the cheese for topping and breadcrumbs
- Line a deep, 11″ pie dish with the salmon/rice mix and press down lightly
- Mix the remaining cheese and breadcrumbs together and scatter over the salmon/rice mix
- Add a couple of blobs of butter on top to help it all brown
- Cook in preheated oven for 30 minutes until golden brown
- Let cool slightly before slicing up into wedges and serve warm with a fresh green salad
- It’s filling, but don’t despair – you can eat it the next day – it’s still yummy cold from the fridge
Salmon toast with ikura
If you want somewhere to go around the Marina Bay area that isn’t mobbed but still has a great atmosphere, head down to the Oyster Bar at Customs House. It’s unfortunately surrounded by construction at the moment, and think once that’s completed it will be revealed in all its glory. For now, just go to enjoy a similarly intimate atmosphere of Lantern next door at the rooftop of the Fullerton Bay Hotel, but this has the added bonus of having an indoor (read: airconditioned) area.
We went there to celebrate D’s birthday, so there was significantly more drinking done than eating, but food-wise, we ordered oysters (of course) which were freshly shucked, tasting exactly like the sea and actually shucked properly so they were detached from their shells, ready to be slurped directly from the shell.
Salmon toast and Bellota Iberico crostini
We also ordered some nibbles – I use this word loosely because they were the fanciest hors d’oeuvres I have seen in a while. Thin slices of Bellota Iberico ham on top crostini and drizzled with truffle oil, and beautifully presented salmon toast – salmon rosettes topped with tartare and ikura.
The staff are friendly and helpful and our only complaint was that they seemed to only have a very limited supply of champagne that cost less than $200. If you are going to have bottles of Taittinger and Delamotte on your menu, then have enough to last a Friday night. It just means that the evening becomes a bit pricey at the end by drinking Bollinger all night. But after enough champagne in that place, it almost doesn’t matter.
70 Collyer Quay
01-01 Customs House
Tel: 6534 5534
Sundays through Thursdays and Public Holidays
11.00am ~ 12midnight
Fridays, Saturdays and Eve of Public Holidays
11.00am ~ 02.00am
This is a terrific salad that we used to make regularly in Sydney when we had a balcony – our flat in Singapore doesn’t have an outdoor area which means the flat smells of cooked fish afterwards – not such a bad thing, we just have to make sure the fish is as fresh as possible.
So when we find fresh salmon available in the supermarket, this firm favourite appears on our dinner table. It could easily be served as a starter or even as lunch.
Simple, fresh ingredients all work completely harmoniously in this dish. I would say go with the flow – use whatever herbs you have in your fridge, substitute lemons for the limes – but we’ve tried that (usually because we forgot to pick up one of the ingredients or the supermarket didn’t have it) and it just doesn’t seem to work as well. I’m more than happy to stand corrected though, so send me your alternatives if you have tried and prefer it.
Ingredients for 2 servings
- 200 – 250g fresh salmon fillets
- 1 cup each of fresh coriander, mint and basil
- 2 corn cobs
- juice of 1 -2 large limes to taste
- olive oil
- salt and pepper to taste
- Lightly brush corn cobs with oil and place onto a hot griddle/frying pan/BBQ. Be careful the kernels may pop. Turn them around periodically so that the entire cob is cooked. Let cool a little to handle and cut the kernels off the corn. Set aside.
- Brush salmon fillets with oil, season with salt and pepper and cook, depending on thickness a few minutes on each side. You don’t want to overcook salmon and it should still be a bit pink inside. Set aside to cool for a few minutes then flake.
- Add the corn kernels and the salmon to the herb mixture. Dress with olive oil, lime juice, salt and pepper to taste and toss to coat everything.
- Pile onto plates and serve with extra lime wedges.