Barley Risoto Salmon

I watch a couple of people showing how risotto was done.

Here and Here

I was fascinated with the Barley option because we discard the barley after making barely drinks.

What I found in the fridge:

1. Shiitake Mushroom

2. Zucchini

3. Egg plant

4. Shallot

5. Dried Longan

5. Raisins

6. Big Oyster Mushroom

7. Salmon Steak

8. Butter & Olive oil

9. Salt & Pepper

10 Capsicum

11. Lemon

12. Yogurt

13. Barley (but of course)

 

For people who find cooking new, Cucumber and zucchini requires you to slice a bit off and the grind the two parts in a  circular motion,

You get this resultant scum. Grandma said it removes the bitterness. (I wonder if a person rub oneself, whether bitterness would be removed??)

 Anyway, I cut them in 2 style, one use a fruit peeler that i get this long strip and another regular slicing.

Zucchini is cooked in stock and butter with the lid on. In this picture is the head of the oyster mushroom for Snowflake .

Shiitake Mushroom is diced into small bits

 very small bits

This is thrown into pot with shallot, chicken stock, butter to sizzle. when it browns, throw more shallots in.

Shallot ini

As it get browner it gets dryer, pour either more stock, milk or water, up to you to estimate

Barley was from a packet found in any supermarket or sundry stall. You dunno whose feet has walked on it so you need to wash before you cook them

Like washing rice, it looks just the same

Throw in the barley when the mushrooms and shallots begin to sizzle again. you need to be patient for the barley to fluff up, it takes sometime.

Longans are soaked for a while before introducing into the risotto

Raisin and soaked Longans were added and we cooked this slowly.

While cooking the risoto, we could also cook the egg plant separate

Big oysters Mushroom were cooked the same way.

Salmon steak was prepared with salt pepper and shallots

It is cooked in the same pot where the cucumber and egg plant were previously done.

I didn't want the salmon have a crispy fried finish because I feared it was too "heaty" to eat (it is a Chinese cultural thing to believe that), so it is in cooked in butter, shallot and stock like a boil steam fashion with the lid on.

The long Zucchini strips and Capsicum were raw. Plain yogurt and parley were added. A dash of lemon juice helped a lot too.

Nobody complaining upon consumption, running a 3 person country is cool. Being the kitchen guy and dictator is heaven.