SalmonHeads & PandanCakes
All right! Seeing as I haven't been posting in ages:
Here's a dollar-donching-yet-delicious dinner tip! Visit your local Fisch Markt and get a salmon head per household heat count. Get miso paste, too, if you don't already have it in your fridge. It'll be great if the seller's willing to throw in a couple of meaty bones for free ^_^.
Now for the cooking part. Season the salmon head(s) with salt, pepper, soy sauce and sesame oil (optional) before baking it/them in a foil-lined pan for an hour at 250 degree Celcius. Add garnish (garlic, shallots etc.) if preferred. While the fish head(s) is/are sizzling up, boil the fish bones to make stock and add in a strip of konbu (kelp) if you have that on hand (which I did), or dashi powder/cubes. Cover the pot for a bit before spooning in dollops of miso paste to taste.
If you've got some cooked rice on hand, it'll make a more complete meal.
And that's what I'd eaten for dinner tonight. My mother and I, that is. I'm still pretty much astounded by how much the meal had cost (S$1.50 per fish head, and we've got the rest stocked up so it was a grand total of 3 bucks in the end), if anything. ^...^
At the supermarket earlier, I'd also picked up a package of anko dorayaki. Found out (to my horror) that they're artificial!pandan-flavoured. Yeah. It seems like a Singaporean thing, to add pandan and kaya jam, flavourings and what-have-you to imported sweets. Localising these foods. Whut.
Bunnisteffi