The end of this week saw another round of flash flood. It kept raining for two days straight, since Thursday, and continued into Friday. I took time off from work to bring the boy out during his March holidays. It rained so much on Thursday, but fortunately, I took him to the SEA Aquarium, so it was sheltered through and the rain didn’t bother us much. We both managed to do some sketches at the big ocean tank and were both happy at our hard work. On Friday, I brought him to the Rainforest Wild Asia Park, and the rain miraculously held on while we were there! Except for the half an hour downpour or so, after we stepped into the Vitality Bounce and jumped around for 5min, and then got chased out of it because of the heavy rain. But we got back in 15min later, and got another full stretch of 20min in the bouncing net. So the rain got us a much better deal out of our tickets than if there wasn’t any rain at all.
And so a week went by like this. Food wise, we didn’t have time to explore options as we were restricted by what was available there and then so that we could use the time more sufficiently to explore as much as we can. To make up for the lack of adventure in our food options during the two days out, I decided to do a quirky recipe this weekend – salmon kedegree. Kedegree is a type of fried rice that combines both Indian and English flavours. The rice is usually cooked with flaked fish and hard boiled eggs. I’ve chosen to use salmon in my recipe, as it’s one of our most favourite fishes of all. For the eggs, I left them in quarters, which I feel makes the dish look less messy and more interesting as well.
Ingredients:
- Salmon (boneless): 500g
- Salt: 1 tsp + 1 tsp
- Oil: 2 tbsp + 2 tbsp
- Garlic: 3 cloves: finely chopped
- Chilli powder (optional): 2 tsp
- Cooked rice (hot): 4 cups
- Ground blackpepper: 1/4 tsp
- Spring onion: 3 stalks, finely chopped
- Hard-boiled egg: 2, quartered
Method:
- Rub 1 tsp salt onto salmon fillets.
- Heat 2 tbsp oil in pan. Fry salmon till brown crust appears. Remove, cool and flake.
- Heat 2 tbsp oil in pan. Fry garlic and chilli powder for 1min.
- Stir in hot rice, 1 tsp salt, blackpepper, salmon flakes and ¾ of spring onion.
- Serve hot with hard-boiled eggs and remaining spring onions.
Disclaimers:
- This recipe was kindly adapted from the Asian Rice Dishes recipe book, written by Lee Geok Boi.
- I omitted the chilli powder in my plate of salmon kedegree as I was worried it might be too spicy for the boy.
Serving:
4 persons
