What to Make with a bit of salt – Fast, Fresh, and Tasty Ideas
Wondering what to do with a bit of salt? Try these quick, healthy, and crowd-pleasing recipes.
Recipes with a bit of salt
A vibrant fish dish featuring red snapper served with a punchy, aromatic fermented chilli sauce, layered with minced garlic, ginger, and chopped green onions. The sauce is seasoned with soy sauce and rice wine, then lightly thickened for a glossy finish that coats the fish beautifully—bold, savoury, and deeply satisfying.
A quick, creamy noodle soup with a fragrant satay–curry base, enriched with milk and savoury soy and oyster sauce, then loaded with udon, hotpot balls, tender beef, and your choice of veg—finished with a fried egg on top for extra comfort. Flavourful and creamy soup base with beef and vegetables, definitely a quick and easy noodle soup you would want to try!
I love making high-hydration doughs, especially for bread—they turn out as soft as little lambs. (I used 625g of flour to make 14 buns.) The aroma while baking is impossible to hide; neighbors often come knocking to ask when the bread will be ready. (Next time, I’ll try a butter version.) I prefer savory bread, so I use less sugar and a bit more salt.
The pig's trotter with fermented bean curd and peanuts is bright red and attractive, and the thick sauce covers the soft and rotten pig's trotter. It tastes salty and mellow, and the unique flavor of fermented bean curd permeates every bit of meat. The pig's trotter is tender and boneless, and the peanuts are dense and tasty. It is rich in collagen, protein and various trace elements, which can nourish the skin and replenish energy. It is a delicious and nutritious dish.
"On the left is the non-spicy seafood sauce section: the aroma of freshness hits your nose as soon as it's served. The fish is soaked in the sweet fragrance of seafood sauce, so tender it trembles when you pick it up with chopsticks. My child immediately started gnawing on the fish belly, even chewing the lotus root slices soaked in the sauce with a satisfying crunch, exclaiming, 'Mom, this is even better than what you get at restaurants!'—the seafood sauce gives the vegetables a subtle sweetness, light yet not bland at all. My child even ate rice faster than usual. On the right is our spicy dry pot section: the aroma of the dry pot ingredients fills the kitchen as soon as the sauce is poured on. The fish skin is grilled until slightly crispy, bursting with juice with every bite when coated in spicy oil. Even the celery stalks are infused with the spicy fragrance, becoming more flavorful the longer they cook. In the end, even the last bit of sauce at the bottom of the pot..." It had to be poured over rice and polished clean. The moment this pot of fish was served, the kids on the left exclaimed, "Mmm, this is so tender!" while we on the right were shouting, "Wow, this is so spicy and delicious!" The divider clearly separated the flavors; some were tender, some were fragrant. Even the usually picky kid devoured the lotus root slices. We used a special grill pan for fish that can be heated directly. It bubbled and steamed as soon as the flame was turned on, making it incredibly satisfying to eat and cook at the same time—the kids on the left were plucking at the tender, seafood-flavored fish, while we on the right were enjoying the juicy, spicy pieces of fish, taking a sip of wine, the spicy aroma mingling with the wine's fragrance, enveloped in the warmth—it was so addictive! If you don't have this special pan, a small alcohol stove with a regular grill pan works just as well, filling the air with a smoky, hearty atmosphere. Life is just too good!
I never thought about making pineapple buns myself, in fact, I never thought I could do it. As for why I do this, of course it’s because of my baby son😅 The crispy pineapple skin, the soft sweet bun, and every bite has a light butter aroma. The recipe with less sugar and less oil makes this "evil" food feel a bit refreshing 😅
A simple Indonesian snack: firm tempeh chunks gently coated in warm spices and fried until the edges are crispy golden. The dish offers a delightful contrast between a crispy outer layer and a soft interior, with just the right amount of warmth; its simplicity makes for easy execution, though it can get a bit dry if left in the pan for too long. Serving it with a fresh dipping sauce adds a touch of freshness.
This passion fruit and pineapple juice pork ribs dish is a surprising and innovative flavorful creation I encountered while traveling in Nanning. After trying the local passion fruit pork ribs in Nanning, a core passion fruit producing area, I added homemade pineapple juice to elevate the flavor. The golden, translucent passion fruit shells serve as a delicate container, nestling the ribs, smothered in a rich sauce and sprinkled with white sesame seeds. The appearance alone is breathtaking. The sweetness of my homemade pineapple juice blends beautifully with the tartness of the passion fruit, softening the rich sauce flavor of the ribs and allowing the dual fruity notes to spread across the palate. This dish boasts a refreshing tropical fruit flavor over the local original. Bromelain simmers the ribs until they are tender and flavorful, and each bite offers a delicate balance of sweet and sour, salty, and savory, creating a unique flavor experience. Although the price of this dish in the local area is a bit pricey - almost a hundred dollars, once you have tasted it, you will know that it is worth the money. Once you have tasted it, you will never forget it!
Courgettes/Zucchini is a type of summer squash. It can be stir-fried with different kinds of meat and seafood. It can also be added as a soup ingredient or baked with meat and other vegetables.