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Salmon Teriyaki

After a long hiatus, finally I was able to find the time to cook! I wanted to surprise The Man with a special dinner, and what a great timing to have found this interesting teriyaki salmon recipe from Budget Bytes! I especially liked this recipe because it had a sriracha-mayo sauce. I adore sriracha!

I didn’t really change anything with the recipe, so go ahead and check out the original recipe. Perhaps the only thing worth mentioning is that I used two 250g packs of Norwegian Salmon (bought from SM Hypermarket at North) and I marinaded it for about an hour. The slabs weren’t very thick, so when I was cooking the sides they kept tipping over. Here’s a picture of the finished product, with the sauce.

As you can see, the top two slabs were kind of burnt, but in actuality they’re pretty good. It didn’t taste at all burnt, but rather the teriyaki sauce caramelized on the salmon so it was pretty sweet. These were the first two slabs I cooked, the bottom ones were the last and ended up slightly rare. Here’s a close up of the salmon.

There were some leftover marinade left, so I decided to throw them in a pan to reduce a bit more into a sauce. I also cooked a batch of Seth’s sopas as a side dish, which I thought went pretty well with the teriyaki.

Overall I think this is a pretty nice and easy dish to prepare. The only drawback is that the salmon is not really cheap, around Php200 ($4.80) for each 250g pack, so this cannot be prepared on a regular basis if one is saving money. On the other hand, we had a whole slab left over (from the four slabs prepared), so theoretically this dish can feed maybe four adults and a child more than sufficiently.

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Posted by on September 21, 2012 in Random Cooking

 

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Easy Dessert: Ref Cake

The Christmas season is here! It is the perfect time to whip up a batch of one of the easiest desserts to make: the no-cook ref cake. Here’s my version of the ref cake, using fruit cocktail as topping.

Ingredients:

1 packet graham crackers
1 can condensed milk
1 can cream
1 packet all purpose cream
1 small can fruit cocktail

1. In a bowl, combine all three milk ingredients.

2. Mix milk ingredients thoroughly with a spoon or whisk until no visible solids remain.

3. Drain the fruit cocktail well and set aside in another bowl. Prepare a container for the ref cake. Here, I am using an old ice cream tub which will hold 9 squares of graham crackers nicely.

4. Start layering. Begin by putting a flat layer of graham crackers on the bottom of the tub. Scoop in spoonfuls of the milk mixture until the layer of graham crackers is fully covered. Make sure that the sides are attended as well. Distribute fruit cocktail onto the milk layer.

5. Continue layering until you run out of milk mixture and fruit cocktail. Try to make sure that you evenly distribute the fruit cocktail among all the layers. In this ice cream tub, I was able to make three layers.

6. Cover and refrigerate for at least 2 hours. I recommend a full 4 hours to make sure that the milk mixture bonds with the graham crackers and create a relatively solid cake. Serve cold.

 

This ref cake recipe is very versatile. You can substitute any topping you like instead of using the small can of fruit cocktail. Standard toppings are in-season fruits like mangoes, peaches, and strawberries, and chocolate derivatives like crushed oreos.

I like to prepare a cake (or several) during the Christmas season. It’s perfect for potluck parties or even for giveaways or gifts. And with an estimated cost of around Php170 per cake, you wouldn’t have to be guilty to enjoy it for yourself too.

 
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Posted by on November 21, 2010 in Uncategorized

 

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