I have been asked a few times how do I ‘simple’ cured my salmon. It is truly, really, actually quite simple. Since I have quite a few people asking I have decided to blog this. I have been told it is expensive to eat outside. So here is a basic curing recipe. Refine and adjust the ingredients to your taste and make it your own.

Now of course the most important ingredient is that your salmon has to be fresh, sushi grade if possible. Do not be tricked by the FRESH Norwegian/Atlantic salmon as logically there is no “(insert sear word)” way they could reach Malaysia FRESH. Here in the UK I will only make this if I happened to see very fresh salmon when doing the weekly shopping. If the salmon is not fresh and firm then you will have huge problem slicing it thinly. Pic is a side of salmon fillet just under 2kg. My ratio has always been 1 tbsp alcohol for the container, one for each kg of protein. It can be whiskey, vodka or gin.

Today I used 3 tbsp Roku Sakura Gin. Then it is 2 tbsp of brown sugar (1 tbsp per kg of salmon) 2 scant tsp of salt (1 tsp per kg) As for freshly ground pepper I have never measured. Just make sure all the sides are dotted. My family are all freshly ground Sarawak peppers fan anyway.

Lastly cometh the herbs. If you are using Gin and vodka you pair with something acidic and light. Here I used lemon thyme. If you have lime use the lime peel, (never the juice unless you eat immediately as the acid, will cook the fish leaving it a horrible opaque colour). As I am vain I like my food to look good too – Hahahahaha You can also use mint leaves, juniper berries etc. If you are using whiskey which I much prefer really, you can use a stronger herb, even basil as the smokiness of whiskey especially the Lagavulin 16, which is one of my favourite mid range whiskey at the moment, can take it. I have tried with curry leaves – not bad. You adjust to your taste after a few tries.

Roku Sakura Gin + lemon thyme + salt + freshly ground pepper + brown sugar

Note – It is but common sense that if you are not going to eat it for a few days you would lessens the sugar, salt etc. Same as if you cannot take alcohol without the urge to sing then please adjust accordingly. My basic recipe is a guide. Try curing yourself as it is extremely easy. Nowadays I prefer to eat them cured to sashimi style. I feels ‘safer’ – kekekeke Must be the age thing.

Please refer to this link also to cure a larger portion. Link

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Crispy Spicy Beef.

Course Main Course

Cuisine Chinese

Ingredients

• 2 kg Beef flank

Marinate the sliced beef

• 1 tsp Bicarbonate of Soda
• Scant dash Salt & Pepper
• 1 tbsp Sesame oil

Frying

• 2 tbsp Cornstarch
• 2 bowls Oil

Sauce

• 1 tbsp Sesame oil
• 2 tbsp Grated ginger
• 1 tbsp Minced garlic
• 1 nos Lemon juice
• 2 tbsp Rice Vinegar
• 2 tbsp Brown sugar
• 2 tbsp Soy sauce
• 2 tbsp Sriracha Chilli sauce

Toppings

• 1 tbsp Sesame seeds
• Herbs like coriander, parsley or spring onions (optional)

Thickening (optional)

• 1 tsp Corn flour
• 1 tbsp Water

Instructions

• Marinate the sliced beef flanks for at least 10 minutes. The Bicarbonate of Soda is a MUST. This tenderises the beef. Remember to sut the beef across the grains.
• Before frying add in the cornflour and coat nicely before frying. Refer to pic. Fry drained and set aside on medium to high heat.
• To make the sauce, a touch of sesame oil to fry the garlic and ginger first, then add all the liquid ingredients adding a touch of water to rinse out the bowl.
• After simmering for about 5 minutes on low heat, sieve the sauce to remove the ginger and the garlic.
• Taste your sauce, it would be stronger because the lettuce to wraps and because the beef is unseasoned. If you want a thicker sauce like me as I am not eating mine with rice, just lettuce wraps add a bit of cornflour and water slurry.
• Then add in the lemon peel and turn heat off.

Notes

TIP – Do not sauce your beef until time to serve. Even so just drizzle the sauce all over. Do NOT mix in wok, In so doing your beef will stay crispy for many hours  

TIP – When adjusting your sauce if not sour enough for you add some Apple cider vinegar (if you have) 

TIP – I would add some freshly chopped red chillies but I have run out. (trying to clear my fridge/freezer before big shop in Chinatown next week) 

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