I cannot believe we have 2 more weeks of school and the summer holidays are upon us already. In the last month, we have just been busy with life. We can all relate to a busy life. The good news is, this busyness is a good kind of busyness, a choice. I got to volunteer as a chaperone at my kids' school field trips and spend a really fun day with them individually. We also kick-started our new home building process (we are so excited), and along with our usual after-school activities, we are also preparing for Bella's first upcoming piano recital. These are some fun times so I reckon I should say we are attempting to live a full life. And not forgetting Kian taking over for 4 days while I went on a girls' trip to Nashville for some girlie fun.

It is possible to live a well paced & present life and we should allow ourselves to slow down and live a full life. That is why I love quick and easy recipes for dinners that are still delicious. And might I add that there is literally no clean up? So, instead of slogging in the kitchen to make a meal and cleaning up after the meal, I am able to be present at the dinner table with my family and not have to rush through the meal.

Take this Broiled Pineapple Salmon recipe for example. The flavors are so vibrant and palatable with just a handful of ingredients and preparing it is such a breeze. I definitely got the thumbs up from the family and had made this recipe multiple times already. I definitely recommend you bookmark this recipe.

Broiled Pineapple Salmon
by Miss Crumbs A Lot, adapted from Delish

Recipe
Ingredients
8 slices of Fresh Pineapple
1 Salmon Filet (about 1-1.5 lbs & I used Sockeye)
Salt & Pepper
3 tbsp Butter (melted)
3 tbsp Sweet Chilli Sauce (I used Lee Kum Kee)
2 tbsp Cilantro (chopped)
3 cloves Garlic (chopped)
2 tsp Ginger (grated)
2 tsp Sesame Oil
1/2 tsp Crushed Red Pepper Flakes
Sesame Seeds
Green Onions (thinly sliced)
Cooking spray

Cooking Method
1. Preheat oven to 350 degrees F. Line a baking tray with foil and ​coat with cooking spray.
2. Place pineapple slices in an even layer in the middle of the tray and bake for 20 minutes in the middle rack.
3. Season the salmon filet with salt and pepper and place it on top of the pineapple slices.
4. In a small bowl, mix the melted butter, sweet chili sauce, chopped cilantro, garlic, ginger, sesame oil and crushed red pepper flakes. Brush it evenly all over the salmon.
5. Broil on high on the second highest rack for 6 to 8 minutes, depending on the size of your fish and doneness preference. This should charr the pineapples and fish slightly and keep the middle of the filet medium rare and pink.
6. Garnish with sesame seeds and green onion and serve over rice, if desired.

Makes 4 servings

The last couple of weeks had been rough on our family. Seasonal allergies were on an all time high in Houston for us, and everyone in our household has been dealing with some really bad allergy symptoms. From extremely congested noses to itchy and watery eyes that later developed to fevers and asthmatic symptoms. It has gotten so bad for us that both Bella and Jamie had to stay home from school for a few days.

While caring for sick children at home, I found that this Smoked Salmon Quinoa Bowl recipe, that I actually make all year long, came in really handy. A fresh and easy salad that can be enjoyed as a meal or as a side. Deliciously simple, packed with flavor and lots of fresh vegetables, this is the perfect easy lunch or dinner.

Smoked Salmon Quinoa Bowl
by Miss Crumbs A lot

Recipe
Ingredients
1 Cup  Dry Quinoa
1 Cucumber (peeled, cored and diced)
1 Avocado (peeled and diced)
1 Red Bell Pepper (diced)
15 Cherry Tomatoes (halved)
3 tbsp Shallots (finely diced)
1 15.5 oz Canned Black Beans (rinsed and drained)
2 tbsp Olive Oil
Juice of 2 Limes
1 1/2 tsp Dill Weed
Salt & Pepper
Smoked Salmon (or any other protein of choice)

Cooking Method
1. Run cold water over 1 cup of dry quinoa in a fine-meshed strainer.
2. In a 1 1/2 qt pot, add in 1 cup of rinsed quinoa and 2 cups of water. Bring to a boil.
3. Once boiling, reduce heat to a simmer and cover. Simmer for 15 to 20 min or until all water is absorbed.
4. Fluff gently with a fork and allow it to cool slightly.
5. Gently toss the cooked quinoa with diced cucumber, avocado, red bell pepper, cherry tomatoes, shallots, black beans, olive oil, juice of 2 limes, dill weed and season to taste with salt and pepper.
6. Top with smoked salmon or any other protein of choice and serve.

Makes 4 to 6 servings

It has been a while since I posted a new recipe. Truth be told, I am a creature of habit and very often, I make the same recipes over and over again for my family. Fortunately, everyone at home enjoys these dishes and are not complaining. However, when I do throw in a new recipe, it is definitely appreciated.

With the end of Chinese New Year celebrations and all the indulgent feasting over, we are definitely ready to go back to a more healthy and wholesome diet. This broiled salmon is a perfect week night dinner dish. The sweet and tangy flavors paired with the rich and buttery texture of salmon makes it great meal that is full of good fats. And not to mention the simplicity and ease of this recipe.

Mustard Herb Salmon
by Miss Crumbs A Lot adapted from Delish.com

Recipe
Ingredients
1 lb to 1.5 lb Sockeye Salmon (cut into 4 to 5 fillets)
1 tbsp Coarse Grain Mustard
2 tsp Minced Garlic 
1 tbsp Minced Shallots
3 tsp Fresh Thyme Leaves (chopped & divided)
2 tsp Fresh Rosemary (chopped)
Juice of 1/2 a Lemon
Salt
Freshly Ground Black Pepper
Lemon Slices (for garnishing)

Cooking Method
1. Pre-heat oven on high in broiler function.
2. In a small bowl, mix 1 tbsp of coarse grain mustard, 2 tsp minced garlic, 1 tbsp minced shallots, 2 tsp chopped thyme, 2 tsp chopped rosemary, juice of 1/2 lemon and season with salt & pepper.
3. Spread the mixture over the salmon fillets on a baking tray and broil for 6 to 8 minutes, depending on how thick your salmon fillets are.
4. Garnish with the remaining 1 tsp of chopped thyme and lemon slices before serving.

Makes 4 to 5 servings

I have always liked Ree Drummond's (aka The Pioneer Woman) recipes. Her recipes are always so delicious and easy to follow. Last week, I decided to get some shrimps for dinner. We don't often have shrimps for our meals and I thought I'd change things up a bit. And I immediately thought of an episode of "The Pioneer Woman" where Ree made this super easy Oven Baked Lemon Garlic Shrimps.

It was so quick and easy to prepare. And because I like to keep after meals clean up to a minimum, I popped in a tray of broccoli that was drizzled with olive oil and seasoned with black pepper, salt and oregano leaves together with the shrimps in the oven.

In 20 minutes, dinner was ready and boy, were the shrimps delicious! I served the shrimps and broccoli with some bread for the kids to dip into the hot and bubbly butter sauce. They absolutely loved it!

Oven Baked Lemon Garlic Shrimp
by Miss Crumbs A Lot, adapted from The Pioneer Woman

Recipe
Ingredients
2 lbs Raw Shrimps (deveined, shells on)
1 cup Cold Butter (2 sticks)
1/4 cup Chopped Cilantro
1 tsp Salt
1/2 tsp Crushed Red Pepper
4 cloves Garlic
Juice of 1 whole Lemon
Bread for serving

Cooking Method
1. Preheat the oven to 375 degrees F. Arrange the shrimps in a single layer on a baking tray.
2. Cut the cold butter sticks into small chunks and place them in a food processor. Add in 1/4 cup chopped cilantro, 1 tsp salt, 1/2 tsp crushed red pepper. 4 cloves garlic and juice of 1 whole lemon. Pulse until they are combined.
3. Sprinkle the cold butter crumbles over the shrimp.
4. Bake at 375 degrees F for 20 minutes or until the shrimps are cooked (opaque looking) and the butter sauce is hot and bubbly.

Makes 4 servings

I love scallops! And I love bacon too. So, the combination of these two ingredients is definitely a match made in heaven, in my opinion. The smokey flavor of bacon complements and enhances the sweetness of scallops when paired with it. Drizzled with a fermented black bean aioli, it adds a layer of complex flavor and a delicious boost of umami.

Fermented black beans, also known as salted or dried black beans, are made from soy beans that have been dried and fermented with salt and some other spices such as chillies, garlic, ginger etc. They can be easily found in Asian supermarkets and are sold in jars. If you do not live near an Asian supermarket, black bean sauce is often available at the international or Asian foods aisle. And you can substitute the fermented black beans with the sauce instead. One of my favorite brands that I often use is "Lee Kum Kee". And they can be found in my local HEB store.

​Scallop Satays with Bacon and Black Bean Aioli
by Miss Crumbs A Lot, adapted from "Simply Ming In Your Kitchen" Cook Book

Recipe
Ingredients
15 Large Whole Scallops
4 slices Bacon
3 cloves Garlic (minced)
1 1/2 tsp Fermented Black Beans (chopped)
1 bunch Scallions or Spring Onions (thinly sliced and divided)
1 Egg Yolk
1 1/2 tsp Dijon Mustard
1/2 cup + 1 1/2 tsp Olive Oil
1 tbsp Lemon Juice
Salt
Pepper
5 8" Skewers

Cooking Method
1. Soak skewers in water for at least an hour. Pat dry with paper towel.
2. Skewer 3 scallops and place them toward the top of each skewer. Refrigerate them if not using them immediately.
3. Bake bacon slices in 400 degrees F for 20 minutes, until they are crispy. Drain off fat and pat dry with a paper towel. Chop the bacon into small pieces. Set aside for later use.
4. In a pan, heat up 1 tsp of the bacon fat from the baking tray. Add in chopped garlic, black beans and 3/4 portion of the chopped scallions. Sauté for about a minute, until the vegetables are soft. Season with salt and pepper and set aside for later use.
5. Prepare the aioli by placing 1 egg yolk, 1 1/2 tsp mustard and 1/2 cup olive oil in a food processor. Season with salt and pepper. Blend until an emulsion forms. Transfer into a bowl and mix in chopped fermented black beans. Add in 1 tbsp lemon juice and stir well.
6. Heat 1 1/2 tsp olive oil in a pan over medium-high heat. Season skewered scallops with salt and pepper. Pan fry the scallops for about 30 seconds each side, until they are golden brown and just cooked through.
7. Drizzle the black bean aioli over the scallop skewers and garnish with chopped bacon and remaining scallions.

Makes 5 Skewers

Egg Foo Yong is an Asian style omelette dish, specifically Chinese Cantonese. It is fried until the omelette fluffs ups and the edges are crispy, leaving the middle moist. It is a common dish on the menu of a "Zi Char" stall (a Hokkien term used in Singapore to describe a Chinese stall that offers a wide selection of common and affordable dishes that are very much akin to having a home cooked meal).

Growing up, my mom would often make this dish on the weekends. Both my parents worked when we were growing up so my mom would always make it a point to prepare home cooked meals for us on weekends. I have fond memories of having porridge for lunch on Sundays and Egg Foo Yong was a frequent side dish that went along with our lunches. The fragrant and flavorful was a perfect side dish and my mom often added onions or Chinese chives to it.  You can add anything to it, which makes it such a versatile dish.

So last week, instead of having lunch out on Saturday, which we normally do after the kids' gymnastics classes, I cooked lunch at home and had Egg Foo Yong as well. It brought back so much memories of my childhood and I shared those stories with our kids. Even Kian mentioned that we have not had lunch at home like this on a weekend in a long time and it was really nice and we should do it more often.

Egg Foo Yong
by Miss Crumbs A Lot, adapted from "The Meat Men Sg"

Recipe
Ingredients
5 Eggs
1/2 tsp Salt
1/4 tsp White Pepper Powder
1/2 Onion (sliced)
1/4 lb Shrimps (shelled & deveined)
1/4 cup Chinese Char Siu Pork (diced)
1 Spring Onion (cut into 2" slices)
1/4 cup Mung Bean Sprouts
1/2 Iceberg Lettuce (shredded)
7 tbsp Vegetable Oil
Cilantro (chopped)

Cooking Method
1. Whisk 5 eggs and season with 1/2 tsp salt and 1/4 tsp white pepper powder. Place shredded lettuce on a serving plate. Set them both aside.
2. Heat 1 tbsp of vegetable oil in a non stick wok and add in sliced onions. Stir fry until they are translucent.
3. Add in 1/4 lb shrimps, 1/4 cup diced Chinese char siu pork, 1/4 cup mung bean sprouts and sliced spring onions. Mix well and stir fry for a minute. Spoon mixture out and add it into the eggs.
4. Clean the wok and heat 6 tbsp of vegetable oil until it is hot. Gently pour in the egg mixture. Swirl the wok gently to allow hot oil to partially cook the omelette. Cover and let it set for a few minutes.
5. Once the bottom and edges are golden brown and crispy, gently flip it over using 2 spatulas. Continue cooking until the eggs are cooked through. Serve over shredded lettuce.

Garlic Lemon Butter Salmon is such a breeze to prepare, making it a perfect weeknight dinner as it is fairly effortless to make. I whip up this recipe once every few weeks and my family never gets tired of it. Using just a foil lined baking try and popping it into the oven to broil, it makes cleaning up after dinner fuss-free as well. You don't even have to plate it on a serving plate. You can just serve it in the tray for a rustic feel.

My family have always enjoyed salmon and I've always felt that salmon is a good source of protein and omega-3 fats. It is also my personal preference to only purchase and consume wild caught sockeye salmon. One little challenge with cooking salmon is the unappealing white substance that oozes out of the salmon every time I cook it. So, I researched and found that the white substance, known as albumin, is totally harmless and will happen to all salmon, regardless of what you do. But there is a way to significantly reduce the albumin collection; with a quick brine. I tried it out and lo and behold, my filet of salmon had no albumin at all and looks extremely pleasing to the eye.

Bella and Jamie loves this recipe. The flavors of the herbs come together so well with the butter and lemon. It was so tasty that they did not even mind the cilantro garnish. Bella even said that the cilantro adds a smokey flavor to the salmon and that she actually likes it.

Garlic Lemon Butter Salmon
by Miss Crumbs A Lot

Recipe
Ingredients
1 1/2 lb Salmon Filet
4 cups water
4 tsp Salt
1/4 cup Butter
1/2 tbsp Lemon Juice
2 cloves Garlic (chopped)
1/4 tsp Oregano
1/4 tsp Thyme
1/4 tsp Rosemary
2 tbsp Chopped Cilantro
Salt & Pepper
Lemon Wedges

Cooking Method
1. Brine the salmon filet in 4 cups of water and 4 tsp of salt for 10 minutes.
2. Pat the salmon filet dry and remove all bones from it. Set it on a foil lined baking tray.
3. Melt 1/4 cup butter in a microwave for 30 seconds and mix it with 1/2 tbsp lemon juice, 2 cloves of chopped garlic, 1/2 tsp oregano, 1/2 tsp thyme and 1/2 tsp rosemary.
4. Pour melted herb butter over the salmon filet and spread it all over the fish.
5. Broil on high on the second highest rack in the oven for 7 to 8 minutes, or until the fish is cooked to your preference of doneness.
6. Garnish with chopped cilantro and lemon wedges. Season with salt and pepper, if desired.

Makes 4 servings

Bacon Wrapped Shrimps with Asian Honey Mustard Dip is so simple and easy to put together with only a handful of ingredients. Adding some heat to the sweetness of honey with mustard gives this dip a slight spicy kick to it. Dunk the savory bacon wrapped shrimps into this super-flavorful dip and take your classic shrimp cocktail to a whole new level. It makes a delicious dinner party appetizer or finger food. 

Bacon Wrapped Shrimps with Asian Honey Mustard Dip
by Miss Crumbs A Lot

Recipe
Ingredients
​24 Shrimps (shelled & deveined)
12 Bacon Slices
1/8 cup Honey
1 tsp Mustard Powder
1/2 tbsp Water
1 tbsp Chinese Rice Wine Vinegar
2 tsp Light Soy Sauce
1/4 tsp Sesame Oil
1 tsp Minced Ginger
1 tsp Minced Garlic
Lemon

Cooking Method
1. Cut bacon slices into halves. Wrap each piece of shrimp with half a slice of bacon.
2. Place on a baking tray and bake at 375 degrees F for 30 minutes on middle rack. Then transfer to the top rack and broil for 3 minutes.
3. To make the dip, mix mustard powder with water in a small bowl. Add in honey, Chinese Rice Wine Vinegar, light soy sauce, sesame oil, minced ginger and garlic. Whisk lightly.
4. Squeeze lemon over bacon wrapped shrimps and serve with dip.

Makes 24 pieces.

Chilli Crab on Deviled Eggs, another variation of the Singapore Chilli Crab recipe that I had made. With this flavorful crab dish, I made Chilli Crab Tacos the last time. Sweet, savory and slightly spicy, it goes really well on deviled eggs. 

Click Here for Chilli Crab Tacos Recipe

Chilli Crab on Deviled Eggs
by Miss Crumbs A Lot

Recipe
Ingredients
1 lbs Fresh Crab Meat
2 1/2 tbsp Tomato Ketchup
1 1/2 tbsp Sugar
1/4 tsp Salt
1/2 tsp Fermented Black Bean Paste
2 1/2 tbsp Oil
1/2 cup Water
1 Eggs (beaten)
Spring Onions
2 1/2 oz Shallots
4 cloves Garlic
2 1/2 oz Red Chillies (seeded)
5 Dried Chilles (rehydrated)
1/2 stalk Lemongrass (white portion only)
1 1/2 Chilli Padi (seeded)
3 Candle Nuts
1 slice Dried Galangal (optional - available on Amazon.com) (rehydrated)
1/2 Green Lime
1 tbsp Belachan (Dried Shrimp Paste)
Cilantro

Deviled Eggs Ingredients
8 eggs
1/2 cup Japanese Mayonnaise
2 tsp Soy Sauce
2 tsp Rice Wine Vinegar

Cooking Method
1. Place eggs in a pot and fill it with water until it covers the eggs. Bring it to a boil, remove from heat and let the eggs stand in the hot water for 15 min. Remove the eggs from the hot water, cool under cold running water and peel.
2. Cut each egg in half lengthwise and place the egg yolks in a food processor. Add mayonnaise, soy sauce and rice wine vinegar. Process until smooth. 
3. Spoon or pipe (in a piping bag) yolk mixture into egg whites. Set aside.
4. In a food processor, blend seeded red chillies, rehydrated dried chillies, rehydrated galangal, shallots, garlics, lemongrass, candle nuts, seeded chilli padi and lime juice into a smooth paste.
5. Toast the belachan in a wok, breaking it up into small pieces.
6. Add in the chilli paste and 2 1/2 tbsp of oil. Stir fry until it is fragrant.
7. Add fermented black bean paste, sugar, salt and tomato ketchup. Mix well.
8. Add 1/2 cup of hot water and simmer for 8 to 10 min, covered. 
9. Add in crab meat and mix well.
10. Bring it back to a boil and add in beaten eggs. Mix well.
11. Place on top of deviled eggs.
9. Garnish with cilantro.

Banana Leaf Wrapped Sambal Halibut, a variation of the Sambal Chilli Stingray which is one of the best food that every Singaporean enjoy is from the hawker centers, particularly the seafood stalls. The Sambal Chili Stingray, or more commonly known here as skate fish, wrapped in banana leaf and cooked over a barbecue grill, is one of my favorite dishes.
​
Stingray is rather difficult to get here in Houston so I replaced it with halibut. And I baked it in the oven for ease of preparation.

Banana Leaf Wrapped Sambal Halibut
by Miss Crumbs A Lot, inspired by "Simply Ming in Your Kitchen"

Recipe
Ingredients
4 pieces Halibut Fillets (approx. 6 oz each, center cut)
2 Red Chilies (approx. 4 oz)
1 oz Ginger
1/2 Red Onion (approx. 8 oz)
2 tbsp Fish Sauce
1 Lime (juiced)
1 oz Belachan (Dried Shrimp Paste)
2 tbsp Olive Oil
Salt & Pepper
4 Banana Leaves
Toothpicks (soaked in water) 

Cooking Method
1. Blanch banana leaves in hot water for a minute to soften the leaves so it will not break or tear when you wrap the fish fillets later. Dry and set aside.
2. In a food processor, blend the red chillies, ginger, red onion, lime juice and fish sauce until a smooth paste is formed. Set aside.
3. In a wok, toast the belachan and using a spatula or wooden spoon, break up the belachan until it resembles bread crumbs. Toast for a few minutes until it is fragrant.
4. Add the chili paste and mix well, stir fry until it is slightly dry.
5. Add the oil and stir fry for a few more minutes. Season with salt and pepper. Remove from heat and set aside.
6. Place halibut fillet on a piece of banana leaf and smear the sambal chili paste on the top of the fillet. Carefully wrap the fillet up in the banana leaf by folding in the sides to enclose the fillets. Secure with toothpicks.
7. Bake at 400 degrees F for 8 to 10 min.
8. Open the packages when ready to serve and serve with lime wedges on the side, if desired.