The husband has been having really late nights in the office that I had to think out of the box to entice him to come home early:

So sad right, my life. He probably bribed all the women in the office and every one of them was “appealing” on his behalf. Only my family was leaving comments like these:

But in the end, of course he got to eat. I was already preparing the ingredients as I posted the Yoda picture. How could I be so mean? I was in a good mood though, yesterday, but that’s another story.

The truth is, I was dying to cook some moist and creamy salmon. Just a week ago, I overcooked the salmon so badly that it was as if I wanted to make sure it was 100% “confirm, guarantee and chop” dead. It’s a Singaporean thing, this “confirm, guarantee and chop”. And “chop(ed) dead”, geddit?! HAHA I’M SO FUNNY.

Anyway. Some tips on cooking salmon in the airfryer. I don’t usually preheat the AF, but when cooking salmon, I do. For this dish, I airfried the fries for 12-15 minutes first at 180C, and immediately after the fries were done, in went the salmon. For just 6 minutes. Please note the timing of the salmon. These were really soft, moist and creamy.. really so good! It flaked apart immediately when the fork touched it.

If you are ok with eating soft salmon skin, then that’s all you need to do. Your dish will turn out like this:

Still super moist, but no crispy skin. If you want crispy skin (who doesn’t), open the airfryer at the 4th minute mark, and using a pair of tongs, carefully peel off skin. It should take no effort at all and will come off easily. Fry the skin alongside the salmon. When the time is up, remove the salmon and continue to fry the skin for 2-3 minutes until the timer goes off. Let it remain in the airfryer for 1-2 more minutes so it’ll be super keropok style crispy. Oh, and the skin will fly, so you’ll need to put in a metal spoon or something to hold it down. THEN, your salmon will look like this:

Sorry for the less than perfect pics- they were taken with the mobile phone under very bad lighting conditions. I hadn’t intended to blog about this but this is too yummy to leave out!

The post Airfried Salmon in Lemon-Butter Sauce appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

Fried rice. Not exactly my kind of food but I was looking for new ways to cook salmon. I don’t really like rice and normally wouldn’t eat fried rice. I know, what a great way to introduce this recipe!

But, a regular human being should like this though. Jason loved it- I think he went through three bowls? So this recipe is really for either 4 normal people or 1 husband + wife who doesn’t really eat rice. When cooking fried rice, two things really matter to me. Overnight rice and a smoking hot wok. I know sometimes you just wanna cook fried rice on a whim, so where to get overnight rice last minute?

On days that I haven’t planned on cooking fried rice and for some reason die-die mustcookfriedriceoriwilldie, here’s something I do. Cook the rice with less water so that it is drier, then I spread it out on a flat surface and direct the fan at it. This won’t work as well as day-old rice left overnight in the fridge, as the grains are not properly fluffed up and cooked, but this should do if you’re desperate.

Make sure you have a smoking hot wok when cooking the fried rice. Turn up the flame as you add the rice so that each grain gets the attention it deserves and the overall result doesn’t end up soggy and mushy. You can use whichever dry vegetables you want, like peas, beans, carrots, corn. I would have loved to add some green beans but I didn’t have them that day. For the crab meat, it would be best to use fresh crab meat as they’re meatier.

How did I get the skin to be so crispy? Wouldn’t have been able to do it if I didn’t have the airfryer. Airfry the salmon fillet whole, and allow to cook for 4 minutes. You should then be able to lift the skin easily off the flesh using a pair of tongs. So now you have two separate components: the salmon fillet and the salmon skin. Let the skin airfry alongside the fillet until the 7 minutes are up. Give it a few more minutes if it is not crispy enough, but be sure to remove the salmon fillet first. You don’t want to overcook it. Salmon isn’t very forgiving. I overcooked the salmon a little in this attempt, but you don’t have to.

If you don’t have an airfryer, you can still make this dish- see instructions below. But I don’t know how you’re going to get the crispy skin without making a mess. I’m glad I don’t have this problem. Buy your AF la, it’s one of the best kitchen investments you can make.

The post Easy Salmon Fried Rice appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

We recently bought a large amount of fish from our favourite fishery, Song Fish Dealer because they are moving out from their Jurong Point outlet. The Jurong Point location was always meant to be a temporary one, and their permanent address is at 19, Fishery Port Road. Where? Looks like I’ll be shopping from their online store from now on. They offer free delivery for orders over $150, otherwise delivery charge is $20 per trip.

Their salmon fillets come in a pack of 6 for $20. We also got saba fillets ($13 per pack of 7), sea bass fillets ($10 for 3 large pieces), batang steaks ($10 per pack of 6-7), some pre-cooked tempura fish and chicken cutlets.

I love eating fish but I don’t like handling them, so these gutted, cleanly-cut fillets are a God-send. I don’t need to do anything else other than rinse and pat them dry, then season accordingly. When it comes to cooking them, I don’t need to struggle with splattering oil nor worry that the skin will stick to the skillet, nor have to bother wiping the kitchen floor after cooking. I pop them into my Airfryer for 7 minutes, prepare some sides, and a meal is on the table.

Today, I decided to something a little bit different with the salmon. I wasn’t just going to cook it in the airfryer. I was going to cook it in the airfryer AND top it with its own crispy skin. The kind of crispy skin that go “cruuuuuunch” reallyyy loudly when you bite into it. Yes, this kind.

I didnt really like the mango salsa because I am after all, a hollandaise sauce kinda girl, but Jason adored the refreshing, citrusy, sweet, sour and slighty spicy salsa.

I coated some baked potatoes and cherry tomatoes with a little olive oil and airfried them for 15 and 3 minutes respectively.

The dish turned out beautifully. All I used was two teaspoons of oil for 2 serving plates like this.

I’ve come to realise that the airfryer made me healthier not because I’m consuming less oil, but because I’m eating more fish! The salmon was just perfect. Wouldn’t have it any other way.

The post Mango Salsa Salmon with Crispy Skin- Airfried appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.