Recipe Tag: salsa
Popiah are one of my favourite things to eat in Singapore – I’ll never forget my first one from a stall at Newton Circus. Mine are not traditional of course, with the addition of pineapple salsa, but it works so well with the pork. This is great for a group dinner where people wrap their own, as the pancakes will happily sit covered for a long time. You can make the skins a day or two ahead, cover well and store in the fridge.
I have chosen to cook kingfish, as it was my childhood goal to catch one when heading out on the family boat. Being a third-generation boatie, fishing, diving and foraging for kaimoana is instinctive and a great family passion – whether I was trawling for kahawai as young lad, or now teaching my kids the fun in catching yellowtail at dusk.
Kingfish are very elusive, however when caught they are so versatile with stunning flavour and texture. As kids it was more about the hunt, while today it is more about the flavour. Kingfish sashimi cut atsuzukuri-style (thick-cut fishermanstyle) is one of my favourites, and another is this recipe; a prime thick tranche to be cooked over the open-charcoal robata barbecue.
These quesadillas featuring leftover pulled pork, onions and cheese topped with sour cream, coriander, tomatoes and avocado are super delicious, yet so easy to make. The trick is having everything prepared and ready to go because once they hit the hot plate they are ready in minutes.
Leftover pulled pork from last night’s dinner becomes the ultimate indulgent camping breakfast – cheesy quesadillas with a zingy tomato salsa and smashed avocado.