Salmon Kedgeree with Fennel and A Malaysia Twist Salad

This week, we harvested nice size of leeks. Those leek seedlings were born in Gnomesville given to us by Veggie Gnome last fall. We harvested as well a Florence fennel, purple kohlrabi, some yellow cherry tomatoes from 2 plants and some baby potatoes. Did you noticed our November cooking are speedy and simple. The cook is getting lazy in the kitchen as she is getting busy with writing up her thesis. Have to do lots of reading before you can think and write something for a thesis. I found another interesting fast to prepare dish and less cleaning up to do in the kitchen with this recipe. If you have left-over cooked plain rice this is a good recipe for it as well. This dish is to said originate from Britain.

Salmon Kedgeree with Fennel (adapted from The Australian's Women Weekly-World Table)

Ingredients:

1 1/2 cups white long grain rice (We used basmathi or leftover cooked rice about 5 cups)

400 gram canned red salmon

75 gram butter

1/3 cup coarsely chopped fresh flat-leaf parsley

1 cup sliced florence fennel

2 teaspoons lemon juice

3 hard-boiled eggs, chopped coarsely

(1) Cook rice

(2) Drain salmon, discard skin and bones. Flake flesh.

(3) Melt butter in large frying pan; add rice, fennel, parsley and juice. Cook stirring until heated through. Add salmon and eggs; cook stirring gently until heated through. Serve with lemon wedges.
Note: I mixed in some Pak choi together.

Yup fennel and lemon goes well together.

Simple!

Another new experiment prepared in our kitchen.

If you don't have green mangoes or other vegetables that usually mix together for a Malaysia typical sambal salad, you can use slice red onion, florence fennel, kohlrabi mix together with pounded shrimp paste and chilli. Season well with lime/lemon juice, salt and sugar. You can also add in some crushed roasted peanuts. It taste so good that I took the picture only when it is left this much. It really taste like Malaysia typical sambal salad. A good appetiser.

Canned red salmon will be stock in the pantry now for busy days.