Baked Teriyaki Salmon

Ingredients:

2 slices of of salmon fillet
fresh cut string beans
1/2 cup cauliflower
1/2 cup broccoli
1/2 cup Mr. Yoshida Gourmet Sauce
1 cup orange juice
1 tsp. pepper

Clean salmon with water and pat dry. Using a shallow baking pan and add orange juice 1 hour before baking. This process will help with the fishy taste. Don't leave it for more than an hour the acidity will cook your fish. Let it sit inside the fridge for an hour. Before baking add your Mr. Yoshida sauce and add pepper. Bake for 20 min. and broil for 5 minutes. The top will be nice and brown and sauce reduced.

Preparing your veggies (easy way) using your microwave
I used a big bowl added my string beans and wet paper towel. I have a setting for cooking fresh beans on my microwave. I think it's roughly 2 minutes for a small portion. Set aside and use the same bowl for your cauliflower and broccoli. Use microwave settings again and add all the cooked veggie in the same bowl. Add light butter and season with salt & pepper.

That's it! Quick and easy recipe. Mark doesn't like fish and he likes this one a lot.

Green Curry

* 400 grams chicken (a little less then 1lb.)
* 3 tbsp green curry paste (see green curry paste recipe or use prepared curry paste)
* 2 1/2 cups coconut milk (1 1/2 cans Chaokoh brand coconut milk or squeezed out from 400 grams grated fresh coconut)
* 5 small fresh Thai eggplants, quartered
* 2-3 fresh red spur chilies, sliced diagonally
* 2 kaffir lime leaves, torn
* 1/4 cup sweet basil leaf (optional)
* 1 1/2 tbsp fish sauce
* 1 1/2 tsp palm sugar
* 1 tbsp cooking oil (not olive oil, but corn, safflower or peanut oil)
* Sweet basil leaves and red chili slices for garnish

Preparation

1. Slice the chicken into thin pieces.
2. Saute the green curry paste in oil over medium heat until fragrant, reduce the heat, gradually add 1 1/2 cups of the coconut milk a little at a time, stir until a film of green oil surfaces.
3. Add the chicken and kaffir lime leaves, continue cooking for 3 minutes until fragrant and the chicken is cooked through. Transfer to a pot, place over medium heat and cook until boiling. Add the remaining coconut milk, season with palm sugar and fish sauce. When the mixture returns to the boil add the eggplants. Cook until the eggplants are done, sprinkle sweet basil leaves and red chilies over, then turn off the heat.
4. Arrange on a serving dish and garnish with sweet basil leaves and red chilies before serving.

Braised Beef with Fresh Chinese Noodles

1/2 lb egg noodles (I used Chinese egg noodles)
1 lb lean beef
1 clove garlic, crushed
1 teaspoon salt
1/2 teaspoon ginger, grated
1/4 teaspoon five-spice powder
2 1/2 tablespoons oil
2 1/2 tablespoons Chinese cooking wine
1/2 cup mirin
1/2 cup soy sauce
1/2 cup duck broth or 1/2 cup chicken broth (I like chicken broth)
4 teaspoons water
6 green onions, sliced (for garnish)
* Add Chinese cabbage

1. Cook the noodles in salted boiling water just until tender; drain, and rinse under cold water.
2. Slice the beef into very thin slices.
3. Mix together the garlic, salt, ginger, cooking wine, and five-spice powder, and add the mixture to the beef; mix.
4. Heat the oil and saute the beef over high heat for 2 minutes.
5. Mix together the soy sauce and broth, and add it to the beef; bring to a boil. Cook until beef is fork tender.
6. Add noodles, mix well and heat thoroughly.
7. Add the green onions & Chinese cabbage, and stir for another minute.
8. Serve immediately. You can also add fried garlic for topping.

Enjoy!