Tuesday, March 31, 2009
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Monday, March 16, 2009
Wednesday, March 11, 2009
Tuesday, March 10, 2009
4 1/2 cups water
3 cups Japanese rice, (Nishiki)
1 cup sugar
salt, to taste
1 cup to 2 cups Japanese rice wine vinegar
10 sushi nori sheets
wasabi, to taste, plus more for serving
soy, sauce, to taste, plus more for serving
pickled ginger for garnish
cucumber, peeled, cut into small pieces
avocado, cut into small pieces
imitation crab meat
carrot, peeled, julienne cut
shiitake mushroom, cut into small pieces
fresh tuna, sushi-grade, cut into small pieces
green onion, julienne cut
cooked shrimp, cut into small pieces
Stir the water, rice, sugar and salt together in a rice cooker (or cook in a pot) until salt and sugar are dissolved.
Bring to a boil.
Reduce heat and simmer rice for about 20 minutes or until done.
Transfer the rice to a large bowl, preferably with a flat bottom.
Fluff the rice with a wet wooden spoon to loosen grains without crushing them.
Pour 1 cup of the vinegar over the rice.
Stir and fluff rice, incorporating the vinegar as evenly as possible.
Ask someone to stand by the rice bowl and fan the rice with a magazine while you are mixing, or use an electric fan.
Add more vinegar as necessary to coat the rice.
Cool to room temperature.
Lay a piece of nori on a sushi mat. Press a thin layer of rice evenly on top of the nori.
Spread a dab of wasabi over the rice.
Sprinkle with some soy sauce.
Lay a few pieces of 1 or several of the optional ingredients in a horizontal straight thin line across the rice, about 1 inch from the horizontal edge closest to you.
Using the mat to make a tight roll, roll the edge closest to you over the optional filling as tightly as possible.
Continue rolling away from you until a roll has formed.
Remove the sushi roll from the sushi mat and slice it cross-wise into 1 1/2-inch pieces.
Serve it with soy sauce, wasabi, and pickled ginger.
Finally I have finished my entry in Donna's nice molyskine and
it's on the way to Michael today~
When I just resize the pictures and upload them in Flickr, I
just find out that I have made a big typo mistake, OH MY
GOD!! Hey Michael (or anyone else :p), I need your help to
find my lose-way lamb (instead of lamp) back ;)
Let's back to the dish~
ROASTED CROWN RACK OF LAMB
Ingredients: (serving size: 6-8)
- Racks of lamb (2 portions, use string to tie together as a crown)
- Fennel seeds (2 tablespoons)
- Coriander seeds (1/2 tablespoon)
- Black peppercorn (1 teaspoon)
- White peppercorn (1/2 tablespoon)
- Green peppercorn (1 teaspoon)
- Freshly ground black pepper (to taste)
- Mustard seeds (1 teaspoon)
1. Bruise the rub ingredients well in a mortar till they turn into powder form.
2. Rub the lamb rack with the rubbed spices, allow marinating overnight in
the fridge. Remove from the fridge and let it stand for 15 minutes before cooking.
3. Preheat oven to 220'c. Sear the lamb rack on all sides till golden brown using
a pan or a blowtorch.
4. Roast for 30 minutes and let it rest for 15 minutes before craving. You must
let it rest to allow the meat to remain juicy.