Saturday, May 12th

9:30AM Kitchen (still at home)
A few bites of papaya that was sitting on the counter. I was kind of confused since I woke up early and nobody was home on a Saturday morning. Turns out my parents had gone to the dentist for their teeth cleaning or something. Oh well, I went back to sleep haha.

Lunch was leftovers from last night's dinner, along with part of a bowl of watery porridge with mung bean (not the sprout, just the bean). I wasn't too fond of the porridge because I hate the flavor of mung bean, so I mostly just ate leftovers which were those rice ovals and stuff.

Yummy homecooked dinner that I helped make! The menu consisted of:

– Asian-style ribs (these are ribs that have been marinated with the well-known red Asian roast pork seasoning, then cooked in an oven for over an hour, before broiling them with honey bbq sauce brushed on both sides to get some nice caramelization… to die for!)

– Butterflied jumbo shrimp cooked in a light soy and vinegar-based sauce. The shrimp were so big and really tender, I wish I had room to eat more during dinner.

– Sauteed green beans with garlic and Chinese spicy shredded pickle.

– Tomato and tofu soup

– And the dish that I made by myself… teriyaki salmon! This salmon was amazing, I was so happy with the way it turned out. I already love salmon to begin with, but I love it even more when it's in a savory-sweet teriyaki sauce and is perfectly tender (I prefer my salmon on the medium-rare side). I had made a similar dish once before with my friend Tony, but I couldn't get a hold of him to get the recipe from him, so I googled a recipe and made some changes to my liking. It turned out just like I remembered, except better, because I had lots of yummy sauce to go with the fish! Sorry that I don't have a picture of the salmon I made, but this picture is pretty similar to what it looked like, except I didn't have ginger or sesame seeds on mine, and mine was a lot bigger (1 lb filet). I have included the recipe just below though, try it sometime :)

Teriyaki Salmon

1 lb. of salmon (my mom bought the kind with the skin attached, it was like one big slab)

4 tbsp soy sauce
1/3 cup of apple juice
1/3 cup of honey
1/5 cup of maple or table syrup
1/2 tbsp of minced garlic
2 tsp of sesame oil

1. Combine soy sauce, apple juice, honey, syrup, and garlic together, stirring well to dissolve the honey. Set aside half of the marinade for basting later (add the sesame oil to this basting sauce, but not to the marinade).

2. Pour marinade into a large ziplock bag and put salmon inside to coat. Marinate for 1-3 hours in the refrigerator, or just 45 minutes at room temperature if you are in a rush. I actually couldn't find a large enough ziplock bag, so I did this in a glass casserole pan on the counter, and was standing around basting the salmon every so often so that it would be well-coated.

3. Drain salmon, discard marinade. Broil salmon 5" from the heating element, for 5 minutes. Then pour on basting sauce, and return to broiler for another 10 minutes, basting often with the sauce in the pan. The salmon is done when the middle is a shade of pink just a little bit darker than the meat on the edges when flaked with a fork. If you like your salmon more well-done, wait until the middle is the same color as the edges.

(I actually had to do this a little bit differently during the cooking process… I was silly and didn't pour the whole portion of the basting sauce on the salmon at first. I would add a little bit each time I wanted to baste the salmon. And pretty quickly I realized that while the sauce in the oven was reducing nicely and caramelizing, the rest of the sauce in my hand was still very liquidy, and the consistency of the sauce would not be even since I was heating the sauce a small bit at a time. So when my fish was done, I still had a lot of sauce that was unreduced, and that was no good! So out of desperation, I took the fish out and poured the sauce into the pan and broiled it alone for 5 minutes or so until it was nicely reduced and bubbly. You really just want to caramelize the sugars to get rid of the "raw" taste of soy sauce. I spooned the finished sauce on top of the salmon and served it, skin-side down. It was beautiful and tasted even better.)


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