COVID-19 Movement Control – Day 20 

Today’s Lunch: Bacon and Ham Homemade pizzas.

I didn’t make the pizza base this time as preparing pizzas dough takes time, not on a weekday when the world’s largest work-from-home is happening now. I bought this Mission wholemeal pizza crust from Village Grocer at $7.90 and it came with 2 pizza crust, about 10 inch diameter. You can also use Tortilla Wrap as the base.

I used Tefal Comfort Cutting Board Plastic to cut all the ingredients. I like this cutting board for its right size (410L x 250W mm) for me to cut and place all the ingredients. I do not need to use another bowls and plates to store them and this save the dishwashing.

The Comfort cutting board has juice collector with pouring spout, keeping the cutting board dry and food not soggy.

I made 2 pizzas today. The first pizza is Bacon and onion pizza on minced garlic base with pizza topping cheese. 

The second pizza is Ham and mushrooms pizza on tomato sauce base with Parmesan cheese.

We have to cook more during this MCO period and to cut down time spent in kitchen, it’s important that we prepare something simple and nice.

Once baked, I garnished this bacon pizza with rockets leaves.

Garnished ham and mushrooms pizza with baby spinach.

I must say these pizzas were pretty good, not too much work and it’s a good change from our usual meals.

Pick and mix the ingredients below based on own preference or availability. I am always happy when family gather around the kitchen island and assemble the pizzas together.

Ingredients:

• Pizza base: dough, crust or wrap
• Sauce/base:
  • Tomato sauce
    • 2 tbsp canned tomato puree
    • 1 tbsp chilli sauce
    • 1 tsp olive oil
    • 1/8 tsp dried oregano
    • 1/8 tsp dried basil
  • Margherita
    • 2 garlic cloves, crushed
    • 2 tbsp olive oil
• Topping:
  • Meat: Ham, bacon, sausages, salami, pepperoni
  • Sides, finely sliced: Pineapple, onion, capsicum, button mushroom, tomatoes, olives
• Grated cheese: Pizza topping, mozzarella, parmesan, cheddar
• Salt and pepper, to taste
• Fresh leaves, to garnish: Rockets, baby spinach, basil, thyme

Method:

• Preheat oven at 220C. Lightly grease a pizza or oven tray.
• Place pizza base onto greased tray
• Spread the surface with combined pizza sauce almost to the edge
• Arrange topping ingredients over
• Sprinkle with cheese
• Season to taste with salt and pepper
• Bake in preheated over for 10-12 minutes or until the cheese is melting and turning golden and the base is crisp underneath.
• Garnish with fresh leaves and serve immediately

COVID-19 Movement Control – Day 19

I had been waiting for TTDI seafood auntie’s salmon fish but there’s no stock. On my bestie’s advice, today I bought one whole salmon fish from Village Grocer.  Fresh Norwegian Fjord Trout weighed 4.248 kg @$59.99 per kg. So happy that they fillet and individually cling wrap for me.12 pieces of fillets and 2 big pack of salmon head for $255. Will be sharing some with parents and sister.

Making use of the whole salmon fish that I bought today. For tonight dinner, I used the fish head and bones which were so meaty to cook this Salmon Fish Head Noodle. We can also use Grouper fish.

Ingredients:

1. Salmon meat 300g
2. Salmon fish head and bone
3. Shao Xin Wine
4. White pepper
5. Salt
6. Corn flour
7. Ginger 50g cut into slices
8. Green onions 2 stalks cut into sections
9. Sour pickled green mustard – 100g (optional). Wash and squeeze dry and cut finely
10. Chinese cabbage – cut into small slices, separate the white stem and leaves
11. Tomatoes – 2, cut into wedges
12. Mushroom
13. Tofu
14. Evaporated milk – 60 ml
15. Beehoon
16. Coriander leaves

Method:

1. Wash fish head, bone and fillet. Pat dry with kitchen towel

2. Marinate fish fillet for 30 mins with

• Shao Xin Wine – ½ tps
• White Pepper – ¼ tsp
• Salt – ½ tsp

3. Marinate fish head and bone for 30 mins with

• Shao Xin Wine – 1 tps
• White Pepper – ½ tsp
• Salt – 1 tsp

4. Coat fish with corn flour

5. Deep fry till brown. Drain the oil and set aside

6. Add 1 tbsp of oil into a pot or wok

7. Fry ginger, green onion (white stem), sour pickled green mustard till fragrant

8. Add in fish head and bone

9. Add in 1 litre of water to cover the fish. Bring to boil

10. Add in cabbage (white stem).

11. Cover and let it simmer for 1 hour

12. Add in tomato, mushroom, tofu, green onion and cabbage leaves

13. Add in evaporated milk

14. Add white pepper, salt and Shao Xin Wine to taste

15. Put in beehoon

16. Top with salmon fish fried fillet and garnished with coriander leaves.

When I was in the midst of cooking, Jaden came in to the kitchen and said “Hmmm…. Smells very nice. Mommy, do you need help?”

The broth from the fried salmon fish head is very nice, sweet with the nice taste of ginger and spring onions. And it’s healthy food too.