Saturday, July 01, 2006

Sushi and homemade banana ice cream

I have always loved food, and have always been influencing people to dig food with me. Lucky me, I have colleagues that love making food with me. Ever since then, I have been organizing eating "Makan-makan session" sessions every month where we have a pot luck of ingredients and make a dish out of it. Till date, we have made and eaten sandwiches, pizzas, pasta, rojaks, porridge and more. In June, we made sushi!

Sushi ingredients;
- seaweed (bake them with a little salt for a few minutes for more crunchy effect and flavor
- crab\fish sticks
- smashed hard boiled eggs with mayonnaise (add some diced pickled cucumber)
- tuna with mayonnaise
- wasabi and Japanese soya sauce

Sushi Rice
- 3 cups Japanese-style rice
- 3 1/2 cups water
- 1/3 cup Japanese rice wine vinegar (can also use rice vinegar)
- 2 tbsp sugar
- 1 tsp black sesame seed
- 1 tsp sesame seed
- 1 tsp salt

1. Wash rice (rice and water) and cook.
2. Cook the melt sugar and salt in vinegar in a pan in low heat.
3. When rice is ready, transfer it to a large plate. The key is to use a plate large enough so that the steam still evaporate quickly and cool the rice.
4. Pour the vinegar mixture into the rice and add sesame seeds.
5. Mix quickly before the rice cools down. Try not to mix to vigorously as that will smash and break the rice.

Pickled vegetables
- 1 carrot
- 2 Japanese cucumbers (can also use 1 normal cucumber)
- Japanese rice wine vinegar (can also use rice vinegar) Use enough to soak all the carrot and cucumber sticks
- 1/2 tsp fine sugar (optional)

1. Cut carrot and cucumbers into sticks. If using normal cucumber, remove the seed before cutting into sticks.
2. Dissolve sugar in vinegar.
3. Soak carrot and cucumber sticks in the vinegar for a day or 2.

Egg omelet
- eggs
- sugar (amount of sugar depends on how many eggs. 1/3 tsp of sugar per egg)

1. Crack eggs in a bowl and add sugar.
2. Beat eggs until foamy.
3. Heat and drop a few drops of oil in a pan.
4. When pan is hot, pour beaten egg mixture into the pan. (2 eggs per omelet) Make sure the omelet is not too thin. Cook in low heat.
5. Flip the omelet when it can be removed in one piece. Cook in low heat until golden brown.
6. Add oil and reheat the pan and repeat steps 4 and 5 until you have used up all the beaten egg mixture.

Note: To wrap a California sushi roll you will have to place your ingredients slanting so it would be easier to roll later. For those who can't take wasabi, mix the wasabi in a little Japanese soya sauce before putting it in your rolls.
1. Put a little rice on the seaweed, more to the side rather than center.
2. Place crabsticks, pickled vegetables, wasabi and everything you can get your hand on.
3. From the corner of the seaweed, start rolling in the seaweed covering the fillings into a cone shape.
4. Eat it ASAP the seaweed will turn soft.

A proper technique used to roll a sushi roll is actually by using a bamboo mat. But since all of us forgot our bamboo mats, we have to compromise to use paper towels instead.
1. Spread a thin layer of rice on the seaweed, covering half to 2/3 of the seaweed.
2. Place your ingredients on the rice. Place your stick ingredients nearer to the beginning to your roll, that will make your rolling easier. Remember not to be too greedy with the rice.
3. From the edge of the seaweed, fold in the seaweed and roll out to the end. While rolling, use the paper towel (or your bamboo stick) to press tight your sushi roll.
4. Slice them out and then eat. Yum Yum.

Pillow sushi? LOL! We had to make it that way because we were too greedy with the ingredients for one of our sushi rolls. We could not roll it up so we placed another piece of seaweed on top and just cut it out.

Not too bad... but these tasted ok but didn't look too pretty.

We had a little homemade banana ice cream after that. This was made using a milk, whip cream, fresh bananas and water I think. ....I should get one of those ice cream making machine too!

Yum Yum!

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