IKEA Project 6: The Salmon cook-off

April 13, 2016 | Recipe, Singapore, Sponsored

Disclosure: This is a sponsored collaboration with IKEA, however all ideas, opinions, and thoughts are my own. 

Weee! Another surprise Ikea project! I was so excited to be contacted last week about taking part in another Cook-off challenge, this time featuring Ikea’s new range of  responsibly-sourced Salmon – yep, that’s right, they’re now selling sustainable seafood from certified fisheries and farms in their Swedish Food Market. Way to go!

I’ve opted to use salmon fillets for my recipe, and have chosen to feature it in one of our all time favourite family dinner recipes – Salmon Ramen. Seriously, we eat this at least once a week. It may not look like a high-end dish, but let me tell you, the flavour is fantastic!

Salmon Ramen

Here’s what you’ll need for 2 servings…


– 2 x Ikea frozen salmon fillets (LAX FILE – found in The Swedish Food Market)
– 3 Tbs miso paste
– 3 Tbs soy sauce (we use low salt version)
– 2 Tbs sake
– 2 Tbs mirin
– 1 small sachet dashi stock (optional)
– Your choice of vegetables (e.g. wombok, cabbage, snow peas, beans, leek…)
– 2 eggs
– 1 brick of ramen noodles, broken in half (we use frozen)
– Optional: Seaweed and toasted sesame seeds for garnish.



1. Start by defrosting the salmon (they come individually sealed so I just cut 2 fillets off the package and put them (still sealed) in a bowl of water to defrost slowly). Once defrosted, cut open the bags and pat each fillet dry with paper towel. Heat a fry pan to medium-high and fry until cooked through and crisp on all sides. Set aside once done.

2. Bring a small saucepan of water to the boil and add the eggs. I normally time them for about 8 minutes to get a slightly runny yolk – this will vary though. Once they’re cooked, peel and slice in half. Season with salt and pepper if you like, set aside.

3. Chop all the vegetables into pieces and divide between two large ramen bowls. Put a half block of noodles into each bowl too. I like to portion the veg and noodles out before they’re cooked, but you could also cook them all together and divide between bowls once they’re cooked. Up to you :)

Step 2

4. In a bowl mix the miso paste, soy sauce, mirin and sake together. Bring 4 cups of water to the boil in a medium size saucepan and add in the dashi stock powder followed by the miso paste mix.

5. Take the first bowl of noodles/vegetables and place the noodles into the boiling miso pot. Cook for a few minutes (breaking up with a fork) before adding the vegetables. Once they’re cooked, scoop back out into the ramen bowl. Repeat with the second bowl. OR cook all the noodles first, followed by the veg, and divide between the two bowls once they’re done.

7. Carefully pour the hot soup over the veg in each bowl. Top with the salmon fillets, eggs, seaweed and toasted sesame seeds (optional).

8. Dig in!

Yum! Salmon Ramen. Yum! Salmon Ramen.

I’m not very graceful with hot slurpy noodles, but man they taste good!!

Yum! Salmon Ramen.

Hopefully you’ll give it a go! It really is yummy, and can be adapted quite easily to suit your tastes by changing up the vegetables.

Thanks so much to Ikea Singapore for including me in another fun challenge! Be sure to check out their range of sustainable seafood next time you’re in store!

Recipe: Roasted Chickpeas

July 12, 2013 | Recipe

When I fly somewhere, I always like to make sure I’ve got something to snack on for the flight. Even if we get a meal, I’ll still feel like eating something to fill the time, and normally that’s a bag of pretzels.

So when I few back to Australia last week, I was looking for an alternative to my usual pretzels.. something healthier, but still crunchy and delicious. Enter, roasted chickpeas! I found this recipe from here, and they were seriously T.A.S.T.Y.

The only change I made was that I didn’t use all the individual spices they called for, instead I just used a pre-mixed bottle (All Purpose Seasoning from Masterfoods for anyone playing at home), and they worked out beautifully. Munch munch crunch crunch!

Roasted Chickpeas

If you’d like to make some too, check out the full recipe on Cheap Recipe Blog.

Roasted Chickpeas

Recipe: Yellow Curry Paste

May 23, 2013 | Recipe

I was given a really cute mortar and pestle for my birthday last year, and until now hadn’t really had the chance to use it to it’s fullest capacity (crushing ginger and nuts doesn’t count).

So a few days ago I set my mind to the task of actually making a yellow Thai curry paste from scratch – what better way to test out my mortar and pestle?! I’m not sure the photos make it look all that appetising, but let me tell you – the aroma that was coming from these herbs and spices was incredible!  I’m not entirely sure if I made it pastey enough, but by this stage my arms were killing me and I had to stop haha.

I got the recipe from Rosa’s Yummy Yums Blog and I’d highly recommend it if you were wanting to give paste-making a go! I’m not sure how traditional it is, but it sure was delish. I ended up making a yellow curry with fish for dinner and it was amazing.. heaps better than store bought – and somehow it even felt better because I knew exactly what went into it. Win!

PS. You don’t have to have a mortar and pestle to make your own curry pastes, a food processor would also be fine (and easier on your arms)!

Recipe: Cheesy Starfish

April 4, 2013 | Recipe

Last week, my friend Militza posted a photo on Facebook of some “better than Goldfish” cheese crackers she was making for her girls, which sent me on a searching frenzy for healthier options I could bake in place of buying those little orange store-bought crackers (as yummy as they are, I never feel entirely guiltless eating them). There are so many recipes out there!

The one I ended up choosing from Smitten Kitchen sounded like a pretty great substitue, using mostly whole wheat flour (health win!). Interestingly (and yes, stupidly), I went in thinking that baking them from scratch like this would be a healthy snack option. Even more interestingly, it wasn’t until I was watching my little crackers bubbling and puffing away in the oven that it dawned on me that these probably belonged on the complete opposite end of the healthy spectrum. Brain fail.

Ok yes, in comparison to the little store-bought crackers, I at least know what went in them (no fake colours, no preservatives), but seeing as I knew what went in them, I have no excuse whatsoever for thinking they might be healthy. Maybe I did them wrong? The ones from the original recipe at least looked healthy, unlike mine.

ANYWAY. Having said all that, if there’s one thing I know about these little crackers, it’s that they are DELICIOUS. Not surprisingly thanks to the loads of cheese and butter, these little morsels are so moorish it’s hard not to just keep popping them into my mouth one after the other.

I won’t post the full recipe because it’s exactly the same as the one on Smitten Kitchen (find it here!). The only difference was that I didn’t have a cute little fish cutter, so instead of Goldfish, they became Starfish. Hope you don’t mind :)