Skip to main content

Cured Salmon and Pecan Nut Apple Salad

A squeeze of orange, lemon and lime. Sprinkle a measure of granular salt.  Select carefully the portion of the salmon belly, for each niche part of the exquisite fish is delicate, unusual, different and unique in taste.  The art of curing, enhancement and delicacy is surely an art that echoes not he experience, patience and intuitiveness of the chef.

Granny Smith green apple cuts are transformed to gently accompany  the elegant seafood. Oh wait, there is magic......
the caramelised pecan nuts - from half a minute heat up on a flat pan with sugar for the pecan nuts and then cooled down on lined paper tray.  Hey, there are also Pink Lady apple cubes.  And the whole presentation is enhanced with basil leaf.

Nothing like lovingly prepared food, deft of skill and attention to details.  The cut of the salmon, from which portion of the delightful fish and how its stands after being cured, all add to the finesse.   The person fortunate enough to partake in the fruits of such a process has his or her eyes and mindset opened.  Combining the subtleties and sensations of quality ingredients with compatible and contrasting outcomes on the palate. I could allow the sourness go submerged under the savoury and the texture of flavours from the seas. I recognised the citrus undertones of produce of the Earth, a result of sunshine, good soil and lots of water during growth.  Add to this the whiff of refreshingly green herbal aromas.  There was no overall sweetness, just a satisfying gratefulness of the appetite being teased, restored and fulfilled.  What an entree, what a way to start a meal.


Popular posts from this blog

Chung Ling Alumni Association Petaling Jaya Klang Valley

Telephone Contact:  +603 7957 0318

85 Degrees Bakery Cafe Hurstville NSW

There are several outlets of this bakery cafe for several years now in Australia.  Did they coem from the USA?

Each franchised outlet is in a busy area, often in suburbs so-called by a diverse Asian demographic.   The one in Hurstville is rather roomy and lots of baked stuff on its shelves.   The base of Sydney operations is in Chester Hill, a suburb south-west of the Sydney city centre.

Some of the cake creations would be viewed as rather leaning on the East Asian dimension  - Strawberry Angel (with chocolate base and top) and Mango Cheese ( with yoghurt).   However, to counter this perspective, there are also Death by Chocolate, US Cheesecake, Coffee Brulee and Blueberry Marble options.    

The pastries are definitely filled with ingredients more suited to perhaps Anime loving fans and non-mainstream cultures - for example, garlic, pork, tuna, green tea, red bean, shallots, pork floss, coconut, Hokkaido butter cream and Boroh or pineapple buns.   Sung seems to be a variation emphasised…

Penang - Lor Mee

Lor mee is another of those street foods that are not commonly available in Western societies, but are easily found in southern China, Thailand, Malaysia and Singapore. The dish is iconic of the Teochew Province in China and has been mainly brought to equatorial climes by immigrants over the last few centuries. It combines snippets of ingredients in a thick savoury sauce. Above, the lor mee with roast pork and sliced hard boiled egg accompaniments at the Fong Sheng Cafe, along Lorong Selamat in Georgetown, Penang - the place was introduced by May Wah and Henry Quah.

The cafe harks back to the seventies or eighties - and maybe earlier - what caught my eye were (above) freshly blended fruit and/or vegetable juices and (below) metal and plastic contraptions of the food trade.

Hot and cold drinks are easily on offer from the cafe (above and below) at very reasonable prices.

Another version of the dish (below) taken whilst Bob Lee was enjoying them in another cafe or coffee shop in Georgetown…