Tag Archives: pan-fried

Lamb Chop with Swedish Sauce

I had some leftover swedish sauce that I made few days ago and I thought why not try them on the lamb chops. Lamb chops are real easy, similar to beef steak, if you get the good quality ones, plus they’re real juicy and tender.

3 lamb chops
sea salt & coarsely grounded pepper to taste
2 sprigs of rosemary
1/2 portion of Swedish Sauce
1/2 tbsp of cooking oil

1. Marinate the lamb chops with rosemary, salt & pepper for 10mins.
2. Heat up the pan with oil on medium heat.
3. Grill the lamb chops over the pan for 4mins on each side.
4. Pour the Swedish Sauce over the lamb chops and serve.

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Posted by on August 29, 2011 in Uncategorized


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Black White Sesame Tuna

I remember viewing some websites and saw a recipe which is similar. I love the taste of tuna and salmon, half raw and half cook and thought this will be a rather interesting style of cooking. I also like the smell and taste of sesame. Depending how cook you want your tuna to be, pan-fry according to your liking.


200g tuna steak
1 tbsp white sesame
1 tbsp black sesame
1 tsp sea salt
1 tbsp cooking oil

1. Wash the tuna and wipe it dry with paper towel.
2. Rub the tuna with sea salt and put aside for 5mins.
3. Mix the white and black sesame on a medium sized plate.
4. Coat the tune with the sesame.
5. Heat up the pan with cooking oil over medium heat.
6. Pan-fried each sides of the tuna for 1 min. Serve immediately.

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Posted by on August 20, 2011 in Uncategorized


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Salmon Steak Teriyaki

If you want home-cooked food, yet want something easy to make, yet and healthy… fish is a great option. Pan-fried salmon. This dish can be prepared in just 30mins (or less).

Serves 1

1 salmon steak
some fresh herbs, coarsely chopped
1/2 cup Kikkoman teriyaki sauce
1 tbsp lemon juice
a dash of freshly grounded pepper
1 tbsp cooking oil

1. Marinade the salmon steak with herbs, teriyaki sauce, lemon juice and pepper for 20mins.
2. Heat a small pan with oil over medium heat.
3. Pan-fry the salmon for 3-4mins on all 4 sides.
4. Serve hot with rice.

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Posted by on August 8, 2011 in Uncategorized


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Pan-fried Pork Patties with Salted Fish

I first tasted this dish in a restaurant in HK and loved it! This is really tasty. It’s not hard to make, but your kitchen might get greasy from pan-frying.

300g minced pork
50g salted fish, minced
1 tbsp of cornstarch
1/2 to 1 egg
dash of sesame oil
pinch of sugar
dash of pepper

1. Mix all the ingredients in a bowl.
2. Divide them into 4-6 patties.
2. Heat a pan with oil under medium heat.
3. Pan-fried till crispy and brown.
4. Serve with plain rice.

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Posted by on July 28, 2011 in Uncategorized


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Fusion Style Pan Fried Cod Fish

I bought 2 cod fish steaks and took awhile to decide how to cook it. The balsamic vinegar I bought from Italy was tempting, but at the same time I fancied a bit ginger and chilli taste. So I mixed both and surprisingly,  it turned out quite well.

2 cod fish steak
1-2 bird’s eye chillies, finely chopped
2-3 cloves of garlic, finely chopped
1/2 inch ginger, finely sliced
3-4 fresh basil, finely chopped
1 tsp olive oil
1 tbsp butter
1 tsp of balsamic vinegar
salt & coarsely grounded pepper to taste

1. Marinate fish with all the ingredients (except the butter) for 5-10mins.
2. Heat up the pan on medium heat. Add the butter.
3. Once the butter has melted, put in the fish. Pan fried both sides for about 3-5 minutes, depending on thickness.

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Posted by on June 10, 2011 in Uncategorized


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Rosemary Garlic Pork Chop

As I opened my freezer this morning, thinking what to cook for dinner, I chose pork chop. So how to cook it? I browse through some recipes and got inspiration so here it is…


Serves 2

2 pork chops
2 sprigs of rosemary
3-4 cloves of garlic
1 tbsp olive oil
2 tsp of butter
1 tsp of balsamic vinegar
150ml white wine
1 tsp of cornstarch mix with 1 tbsp of water
sea salt and ground pepper to taste

1. Rub the pork chop with ground pepper and salt.
2. Heat the pan on medium heat. Add butter and olive oil.
3. Once the butter is melted, put in the pork chop.
4. Pan-fry for about 3-4mins. Turn over.
5. Add rosemary to the pan while cooking the pork chop. Let the fragrant seep in.
6. Continue frying the other side for 3-4mins depending on thickness and how cooked you want it to be. If the pork chop is too thick, you might want to poke holes in it with a fork.

7. Once ready, dish up and put aside.
8. Using the same pan, put in the garlic and the remaining rosemary. Stir fry for 2-3mins.
9. Add the white wine, balsamic vinegar, sea salt and ground pepper. Let it simmer.
10. When it starts to boil, add the cornstarch mix to thicken the sauce.
11. Put in the pork chop and flip the it to coat it evenly with sauce.
12. Dish up and serve hot.

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Posted by on June 2, 2011 in Uncategorized


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Pan-Fried Goose Liver

I enjoy goose liver pate but I’ve never tried making my own. When I was going through the list of available food from a particular shop, I saw goose liver and thought why not? Actually this turned out to be crazily simple. You don’t even need a recipe.

2 slices of goose liver
salt & pepper to taste

1. Heat the pan on medium heat.
2. Pan fry the goose liver for about 1 min on each side (depending on thickness). Do not put any oil as goose liver will release oil.
3. When it’s almost ready, sprinkle a bit of salt & pepper if you like.
4. Serve immediately.

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Posted by on June 2, 2011 in Uncategorized


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