Baked Salmon with Carrots, Napa Cabbages, and Cherry Tomatoes

 

Today’s lazy person cooking is Baked Salmon with carrots, napa cabbages, and cherry tomatoes. It will only need about 35 minutes of cooking time, including the preparation. Enjoy!

Ingredients:
  • 100-150 grams of salmon 1 piece of small carrot, cut into bite-size
  • 1/2 piece of small napa cabbage, cut into bite-size
  • 2 cloves of garlic, chopped (I might use too much garlic because I really like it, you can tone it down to 1 clove)
  • 1 tsp Mrs. Dash Original Seasoning Blend
  • Half lemon 10 grams of chopped parsley
  • 6 pcs of cherry tomatoes, cut in halves
  • Salt to taste
Direction:

  1. Wash salmon under running water, set aside.
  2. Preheat the oven to 160 degrees Celcius (320 Fahrenheit).
  3. Rub the salmon with half portion of the garlic, Mrs’ Dash blend, parsley and salt to taste
  4. Put some of the napa cabbage at the bottom the glass baking dish. Put the salmon on top of it.
  5. Put the carrot, napa cabbage, and the rest of the parsley surrounding the salmon. Drizzle salt, Mrs. Dash blend, and garlic on top of the carrot and napa cabbage. Squeeze the half lemon and drizzle on top of the salmon and the veggies.
  6. Bake for 25 minutes.
  7. After 25 minutes take it out from the oven, add cherry tomatoes. Serve warm.

 

 

 

 

Coconut Milk Rice Porridge for Gastritis

I’m having gastritis… again…

These last 3 days I felt nauseous because of my period pain. I only ate a little food but I took the same amount of supplements and I took painkillers for about 2-3 pills per day. It might be a bit too much for my stomach. I felt burning sensation every time I eat any food. Extra Virgin Olive Oil helped to ease the stomach irritation but I know I need to help the healing process faster by eating a soft and bland food.

I wanted to eat a different kind of porridge than what I usually make. Something that tastes more Indonesian, something that just likes “Bubur Merah Putih” or Red White Porridge (It’s practically a sweet coconut milk and white rice porridge, the sweetness is from coconut sugar).

The first step was, I need to make sure the ingredients won’t irritate my stomach furthermore.

Coconut Milk

According to gastritis.club, coconut milk has an approximate PH of 6.55, it means it is not very acidic and close to neutral. So, it should be safe for people with gastritis or acid reflux symptoms. It also contains fiber that according to livestrong.com, it might improve gastritis.

Black|White Rice

According to gastritis.club, white rice has an approximate PH of 6.35, so it’s safe! I can’t find the PH level of black rice in this site, but I assume it’s about the same 😀 Rice is a source of fiber, so we are good!

Pandan Leaves

Pandan leaves is very common to use in South Asian cooking. In Indonesia, we use it as ingredients for porridges, desserts, soups, and many other cooking recipes and also as a natural food coloring. This leave is very fragrant, that’s why we use it a lot on dessert recipes.

I can’t find information that relates pandan leaves to gastritis, but I found information about the health benefits of this leave, from lowering blood pressure, helps in controlling blood sugar, pains and cramps reliever (Whatttt??? How could I don’t know about it?!), natural mosquito&roaches repellant, rich in nourishing essential oils (glycosides, alkaloids, traces of tannin and isoprene esters), help with gout problem, anti-carcinogenic properties, used for skin and hair health, and boost our appetite (source). Well, sounds good enough for me!

Salt

Salt is included in a list of food to avoid in gastritis, so I will only use a little to taste.

All ingredients sound okay for gastritis, so I made my first trial of this porridge this morning and it turned out good. My stomach didn’t feel irritated after I ate it, yay!

Please leave a comment in the comment section below and let me know, how do you like this recipe and whether it’s irritating your stomach or not. I hope y’all like it!


Coconut Milk – Black&White Rice Porridge

Coconut Milk - Black&White Rice Porridge
Coconut Milk – Black&White Rice Porridge

Serves: 2 – Cooking time: 7.5 hours

Ingredients
1/4 cup of black rice
1/4 cup of white rice
1 cup of thick coconut milk
3 cups of mineral water
1 piece of pandan leave
1/2 teaspoon of sea salt
Directions
  1. Clean the rice from possible debris/rocks. Soak the black and white rice in a good water (mineral water) for 7 hours (or overnight)
  2. After 7 hours, rinse the rice and then set aside
  3. In a medium pot. Heat 3 cups of water over a medium-high heat, when it’s boiling add the black&white rice, bring to boil for about 15 minutes.
  4. After 15 minutes, stir the water rice mixtures, add the pandan leaves, coconut milk, and sea salt. Let it boil for about 10 minutes.
  5. After 10 minutes, the mixture should appear thicker and porridge-like. Keep stirring for about 5 minutes. Make sure there is no burnt rice on the bottom of the pot.
  6. Turn of the heat, take out the pandan leaves, serve warm.

 

Mar 2018: PD1 – 7 Hours Battle

That’s me after battled intense pains for 7 hours straight. Diclofenac, Valerian root, Serrapeptase, Nattokinase, Turmeric, Magnesium, and massage, none of them helped with the pain. I could only be crying while watching The Big Bang Theory. Comedy usually helps to distract my attention from the pain, but not yesterday. I was so frustrated, I could only think about the pain >_<

I felt better around 6 PM, I took valerian root to relax my uterus’ muscles, it worked. Surprisingly I didn’t feel drowsy at all after that. I took Diclofenac+Pantoprazole after dinner to control the pain furthermore. Around 9:30 PM I took another Valerian root to help me sleep. It worked, I slept very soundly until the next morning.

One scary day has passed. Thank you my uterus for fighting alongside me with a great courage. We were suffering together yesterday. I promise to eat less fish, do more yoga, and take the supplements on time. Let’s heal together _/||\_

Whole Grains Fiesta

I have stopped consuming white rice for about 3 weeks now. It’s hard at the beginning, I have been eating white rice all of my life. I love the taste, I love to eat warm white rice with fried fish, sambal, raw veggies and basil leaves. It reminds me of my home country 😭 But I gotta do what I gotta do 😑

I tried to buy organic food as much as I can when I can find it and I have money for it, then I’ll buy it. I found a good supplier of organic grains on Taobao.com, the price is not crazy expensive, so it’s a very good deal for me!

For organic food in China, you can tell from the special label that being attached to the packaging.

I replaced my white rice stock with some varieties of grains. I prefer brown rice, black rice, millets, and buckwheat for now.

Organic Brown Rice: RMB22.90(USD3.61)/1.5kg
Organic Black Rice: RMB29.90(USD4.71)/1.5kg
Organic Millets: RMB21.90(USD3.45)/1.5kg
Buckwheat: RMB12.90(USD2.03)/450grams

For brown and black rice, you have to soak it at least 7 hours. Usually, I will soak it in the morning and cook it for dinner.

Cooking brown rice can be challenging for a person who has never cooked it before. The first couple times cooking it was disastrous, I put too much water, it was mushy like a porridge 😆

Tonight, I got it right. I mixed a half cup of brown rice and a half cup of black rice with 2 cups of water. I also add 3 tablespoons of thick coconut milk and a half teaspoon of salt to make it tastier, and tadaaaa… it was perfect!

I had a better luck with cooking millets 😆

For millets, you don’t have to soak it. For 1 cup of millets, you have to add 2 cups of water.

I haven’t try to cook buckwheat yet, I will let you all know when I do 😬

So far, I love my new varieties of grains!😍