Foil baked cod and salmon

Foil baked cod and salmon

This baked fish was inspired by recipes I found in were countless recipes out there, from a simple dory to a more fancy one that involved cod and salmon. Since my fridge is stocked up, I decided to try something new.

I molded the aluminum foils first, then arranged it on a pizza pan. I took my time prepping the vegetables and fishes, brought out my mini spice rack and start to ensemble this dish.

Here I made two with hash brown topping and three without. Personally I like the ones with the hash brown toppings because it was crunchy, I tried a spoonful. The healthier version is also tasty.

Foil baked cod and salmon

  • Servings: 2-3
  • Difficulty: easy
  • Print


  • 1 salmon fillet
  • 2 cod fillets
  • 1 head of broccoli
  • 1 onion (chopped roughly)
  • 1/2 a pack of cherry tomatoes
  • hash brown (if preferred)
  • seasoning: salt, pepper,lemon juice


  • Cut the fish into medium size chunks and fill the aluminum foils
  • Garnish with cherry tomatoes, onions and brocoli on top
  • Dash of seasoning
  • Bake 205 Celsius, 25-30 min

Foil baked cod and salmon


Foil baked cod and salmon with hash brown


What I wished I knew in my 20s about cooking

2015 is just a couple of hours away, it’s exciting and sobering. I am a few weeks shy of a milestone birthday too, and it feels just as exciting as my 21st was.

It’s going to be a beginning of a new year, and as a parting note to the last hours of this year is “What I know in my 30s (almost) that I wished I knew in my 20s”.

1. Don’t cook chicken and beef at the same time and in the same pot to save time.

2. Always add a little salt at the beginning of the cooking stages and build up on the taste as you near completion. Once i didn’t add any salt, only much later into the cooking process before serving and the dish was awful.

3. I’m sure you know this already, to add some oil and salt cooking any pasta.

4. The biggest investment in a kitchen should be the fridge because that’s where you’ll preserve the quality of food and reduce waste.

5. Use cooking as a medium of self expression rather than to feed oneself

6. To preserve more family recipes before it’s too late

7. Eating out is nice too but eating in is private and brings people closer together

8. To master frying drumsticks

9. Forget the knife skills and use food processors and graters, it’s efficient and saves time

10. Not anything that looks good taste good

11. A good frying pan doesn’t scald you with popping oil

12. There are knives for bread, meat and vegetables and it slice much better using them

13. Share food/recipe and in return learn new recipes

14. I should follow my own advice but I shouldn’t eat in restaurants what I could make better at home

15. I believe food is love, cooking for people conveys your love for them, expressing it in making something they love to eat and seeing happiness from a simple dish is rewarding.

Happy 2015 everyone!

Baked beans (Yemeni recipe)


Today I made a traditional Yemeni breakfast with a modern take. I don’t remember what my mother in law called it, but it’s baked beans, eggs, with Yemeni spices. Traditionally, we ate it in the morning with homemade bread, either with Adeni or Arabic mint tea.

I have the stone bowl (meda3) to make the baked beans, but I decided to try it with my new oven instead. I’m loving my Breville smart oven, it’s the best investment in my opinion.

This is how I made it

  1. Baked beans with tomato sauce
  2. 4 eggs, cheddar cheese, salt, pepper, paprika, and Yemeni spice (use your favorite seasoning like Italian spice)
  3. 200 Celsius, leave to bake for 15-18 minutes.

wipkitchen: Korean lunch

Here is a simple lunch today. Korean glass noodles (Jap chae).

You’ll need:
Glass noodles (rice vermicilli)
Prawn chilli paste
Sliced beef/chicken/vege anything you like
Soy sauce
Slice onions

Simple steps:
Boil glass noodles for 5-7 minutes until glassy and soft. Strain.

In a pan, sauté onions, add beef and soy sauce until cook. Add prawn paste 1 spoon.

Add glass noodles. Stir fry until all even.

Fry omelette and add to glass noodles.


This is just my version of my favourite Korean dish Jap Chae.

wipkitchen: junk food

Junk food Junkie  

What’s your biggest junk food weakness? Tell us all about it in its sugary, salty, glory


I love burgers. Not just any burger. Don’t think of Carls Jr. or Maccas, or even Wendy’s. It’s weak burger. (The type that doesn’t fill your mouth, the type that doesn’t make you struggle to bite it). Those are just distractions.

“Greasy with plastic meat”

as my husband put it.

The burger I am talking about is “strength burger”. I love strength burger because it is made from scratch, grilled to perfection, premium 250g burger. The idea of strength burger comes from a Youtuber alias DaymDrops. If you want to know what burger he’s talking about, you should check this link.

Strength burger can be comparable to T.G.I.F burgers, if you’ve tried one, you know it’s juicy and doesn’t taste like plastic meat, the greens are fresh, and you feel comfortable plus guilt free on your cheat day to have something as good as a strength burger.

wipkitchen version of a strength burger-original recipe

wipkitchen version of a strength burger-original recipe

In wipkitchen, I made a burger today from scratch. It’s my own recipe and my version of…Yep, a strength burger. I will put up the recipe soon.


WIPkitchen Recipe: Nasi lemak


Nasi Lemak ( pronounced Na-see, Le-Mac).

It’s uniquely Malaysian, and I love this food. It’s traditional and modern too, can be enjoyed by a street sweeper or a CEO. This dish does not belong to a single predominant race. It belongs to all races in Malaysia. The one thing we can all agree on, the one thing we all have in common. The love of Nasi Lemak. I eat it during breakfast, lunch, dinner, rain or shine. I think you get the gist.

In this image, it’s the simple version. The fancy version can be found in 5 star hotels or resorts, you can Google it too.

Let’s get on with the recipe.

First boil the eggs. Take a couple of eggs from the fridge,  fill up a bowl with water and turn on the fire. 12-15 min. If you see eggs protein seeping through its shell, it’s over cooked okay? Don’t throw it.  Just peel nicely.

While waiting for the eggs, please boil your rice. Nice trick is to put enough water leveling 1/4 of a finger. Add ginger. Just peel the ginger and dump it, don’t bother to slice. You don’t want to accidentally eat a ginger. Though it doesn’t taste that bad by itself.

Next… while the rice is simmering,  please cut onions as much as humanly possible. You are about to make the “sambal” literally meaning spice. The red sauce with anchovies. Okay, add oil to “frying pan” some kind of cooking device with flat shallow surface, fry dry anchovies for 5 minutes, then add onions; sauté (fry) until caramelize (nice trick is if you can whiff the onions it’s good to go), add half of a chili sauce from the bottle ( seriously easier than buying dry chili and food processing it and adding salt and others, trust me), add salt to your taste. Wait until sauce thickens or when you see it starts bubbling, off fire.

Now you can stop here and eat it. How? Find a decent size cup and add rice in it, mold it and pack it in, then tap it onto a flat plate. You can choose any shape. Even heart shape. Add the red sauce on top, slice your eggs and put it on the sides with raw cucumbers.

Want to add pickle? Even better. But for me, I don’t like pickle with rice. Pickle with hamburger is nice. What do you think?

Enjoy. Post me your version!

For the brave, I will put up a another recipe next time for the Rendang chicken. Another traditional Malaysian dish eaten on its own or with nasi lemak in a fancy version.

P.s. I use no measurements, just use cooking materials as you like and to your taste. Most importantly make it yours. I Googled the instructions and made it overseas with no help from Asian supermarket.

p.p.s. I use Malaysian English, although I will try to make it “commonwealth” English. Malaysians like to say “nicely” on everything. Like wash the car nicely, cook nicely. It’s just one of those localized English.

My typical childhood lunch

I am repeating an idea from the daily post about five posts to write right now, so I pick number 2, which is about my typical childhood lunch at school. It is called Nasi Lemak, it’s a typical Malaysian food consisting of coconut rice, spiced anchovies and half a boiled egg. Taste wise it has the 3S, sweet, salty and spicy, typical of Asian food. Thankfully, I know how to make it, thanks to our long vacation in my husband’s motherland, which motivated me enough to learn how to cook it for my own sanity (imagine I didn’t eat Asian food for a full ninety days).

A typical Malaysian food

A typical Malaysian food

I ate this at school for lunch and sometimes for breakfast on weekends at home. This is just comfort food for most Malaysians, and it drove me insane a little because of lack of spicy food and the nagging question why I couldn’t make a staple national dish. I researched it and made it. You had no idea the mouth orgasm I had, totally mind-blowing. You can try it in Singapore and Malaysia. Take it easy on the anchovies.

I will post my recipe next time.

Stay tuned.