It has been 10 long weeks since lockdown in UK. Restrictions are starting to ease off from today but I can barely believed that we've endured months of social distancing now. It has been incredibly hard and traumatic at times, but I am most grateful that my nearest and dearest have managed to all avoid getting ill.
Yup, you read that right. This easy 15 minute teriyaki salmon takes no time at all to make and you don't need many condiments either. I usually cook 4 fillets at the same time and whilst that's cooking away, I'll have another pan for the veggies. My rice cooker is always on way before I start cooking so rice is ready around the same time that the salmon and vegetables has finished cooking.
Aside from the insanely delicious food on offer in Ishigaki Island, the views around the whole island is just spectacular. There's plenty to do for families with young children/older children, couples, individuals and friends alike. Although we had 5 days in Ishigaki, there just wasn't enough time to do everything - which means we will need to come back again another time!
This Chinese style pork chop recipe is just like the way my parents make it and I love it. As soon as the chops hit the sizzling pan, the aroma that fills the house is just irresistible. My parents always squeezed lots of ginger juice into the marinade and this is the key for making them taste so good.
I wanted to find ways of incorporating more fish in our diets but in a wallet friendly way so I turned to frozen white fillets. They are cheap to buy and all supermarkets sell them. When I first started cooking with them, I found it quite tasteless and with the soft texture, it was hard to do much with them.
