Monthly Archives: February 2014

Teriyaki Salmon

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I love to eat salmon and I normally just toast a steak or fillet with salt and pepper. Today, I wanted to do a Japanese food night for my girl, and found this awesome recipe from just one cookbook. And then I went to look at her fabulous recipe page and found so many more treasures that I’m contemplating buying her ebook now. I tried the recipe and it turned out perfect! Here’s the recipe, need to keep it for future use.

Ingredients:

2 salmon fillets with skin (3/4 inch thickness; skin will hold the flesh together while cooking.)
Salt
Freshly ground black pepper
1 Tbsp. flour (* see the note below for why using flour)
½ Tbsp. olive oil
1 Tbsp. butter
1 Tbsp. sake (or dry sherry: I substituted all sake with Hua Diao Jiu)

Seasonings
1 Tbsp. sake (or dry sherry)
1 Tbsp. mirin (or 1 Tbsp. sake + 1 tsp. sugar)
1 Tbsp. sugar
2 Tbsp. soy sauce

Instructions:
1. Combine the ingredients for Seasonings and mix well until the sugar is mostly dissolved (or you can microwave for seconds). Rinse the salmon and pat dry. Season the salmon with salt and black pepper on both sides.
2. Sprinkle 1/2 Tbsp. of flour on one side of salmon and spread evenly. Flip over and sprinkle the rest of flour on the other side. Gently remove the excess flour.
3. In a frying pan, add the olive oil and melt the butter over medium heat. Don’t burn the butter. If the frying pan gets too hot, reduce heat or remove from the heat temporally.
4. Add the salmon fillets, skin side on the bottom. Cook the salmon for 3 minutes, or until the bottom side is nicely browned.
5. Add sake and cover with lid. Steam the salmon for 3 minutes, or until it’s cooked through. Remove the salmon to a plate.
6. Add the Seasonings to the pan and heat up. When the sauce starts to boil, add salmon back in the pan and spoon the sauce over the salmon.
7. When the sauce thickens, turn off the heat. Plate the salmon e on warmed plate and serve immediately. Notes * By coating the fish with flour, we keep nice umami and juice inside. Also, the texture will get crispy and the sauce will be nicely coated.

image All smiles from Japanese dinner night!

Drunken cockles

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From Putien restaurant to two chefs, I’ve had the opportunity to try out these delicious, bad-breath inducing babies called Drunken Cockles. It seems easy enough to recreate at home (it tasted almost similar at both places) and I’ve been wanting to try it. I’ve actually tried the wokkingmum version, but it didn’t turn out quite what I expected it to. I’ll leave 2 links here for future reference.

1. wokkingmum
2. noobcook