Showing posts with label Sushi. Show all posts
Showing posts with label Sushi. Show all posts
Tuesday, November 4, 2014
Friday, January 31, 2014
Cooking - Aburi Seafood Sushi Platter (花開富貴御喜錦繡壽司)
After two late nights of festivities ... and feasts ... we are not used to a quiet Saturday morning by ourselves...
This morning is a perfect chance for me to play with my new sushi-making toy!!!
從除夕到大年初一，餐餐都吃得很豐盛，也吃得很「營養」... 所以...
(c) GMV - Got My Vote!'
A light lunch platter with Sushi Maki Rolls and Aburi Salmon & Scallops.
Preparing Sushi Rice:
Using Tableland Gomokuzushi Vegetable Mix (五目ずしの素) 302g $6.99.
I was hooked when I saw the demonstrations, so blinded by the convenience, I bought a set home. Today is the day I am going to see if it works that well!!! We shall see..,
1. Tightly pack Sushi rice into the mould.
2. Place the lid on top and gently push down.
3. Remove the lid and wrap each individual rice roll with seaweed.
You can use individual seaweed sheet to wrap around them or alternatively you can use bacon stripes or prosciutto as wrappings.
Think it as a craft project, the choices are limitless!
本來是做到這𥚃結束，因為小鐡火卷也都做出來了。原本是簡單吃吃就想出去逛逛街，但Picky P 不願只吃無料的壽司。
All done!!
Hmm... They looked quite plain ... Now for a dress-up!!
我說免費壽司就是「無料」。唉，拗不過他，看看有什麼好康的來搭配..,
就是這樣火烤的唷!
炙烤干貝和淋上明太子醬的炙烤鮭魚肚，兩者都呈現鮮嫩多汁的口感。自己一個人解決這一盤也都不是問題！
Eating raw fish is considers lucky during the Chinese New Year. It represents a wish for more wealth~~ Well, that is good ..because I just love my sashimi fish!
用鮮花陪襯擺盤，使這道輕午餐搖身一變精緻了些。
Fresh large cooked tiger prawn!~~
彈牙的大干貝，一口吃，真的很滿足𠆢！
好啦，這篇的主角本來是這些壽司卷，現在被鮭魚跟干貝搶去風頭，只能默默的做配角了。
幸福Express!~~
好啦，有我最愛的鮭魚肚生魚片和超級特大的日本空運來澳的頂級扇貝肉。
這些生吃就可以，但偏偏他喜歡吃炙烤味。還得多一道手續。
干貝，鮭魚，甜蝦 滿足味蕾。會不會太奢侈了點?
Tuesday, December 31, 2013
Cooking Lab - 2013 New Year's Eve Feast
New Year's Eve Party!
Festive food always take some thoughts & preparations. My contributions to tonight's party menu are:
After the champagne toast, it's time to feast! We are welcoming the new year and a symbolic time to eat food that bring good luck and fortune in 2014.
Like most round food, green peas symbolize the colour of money. One boy was most fascinated by his impending wealth after eating all the green beans :)
There were more younger kids, so we mashed the potato salad up and served in smaller bowl. While the adults help themselves with the chunkier version.
Kyoja Dumpling $7.99/650g packet
Scattered some pink flowers to share the love, joy and beauty all around.
The round plump dumplings represents full money sacs, which are said to bring good luck and wealth for the new year.
The 9:00pm firework started!
The Japanese eat prawn for longevity - the curve of the prawn resembles the hunched back of an elderly person and they have long mustache :D
The Chirashi Sushi is served on a circular bowl to symbolize things coming in full circle.
Wagyu Karubi $60.00/kg
Happy 2014 everyone !!!
Count down to the new year in style with a selection of glamorous party dishes designed to share.
(c) GMV - Got My Vote! ❤️
New Year's Eve is always important and lavish at our household. We all gathered around doing count downs in merriments & happiness. Ample food and drink should last till the wee hours into the new year's morning!
Appetizer - Mentai Potato Salad
Entree - Korean round Dumplings in kimchi and Pork & Chive flavors
Main - Grilled Wagyu Beef
Sushi - Salmon Chirashi Platter
Call me superstitious, but I like to start the year with food that will bring wealth, prosperity and abundance.
Sharing the meanings behind my dishes and see how quickly the guests rush for a serving of those :)
Mentaiko (明太子) cod-fish roe and their red colour symbolize bounty in the coming year.
In Pork & Chive Flavour
In Kimchi Flavour
(Manufacture by Kyoja Dumpling
149 Georges River Road Croydon Park NSW 2133 Tel: 8004 9661; 0434311715)
I specifically pick Pork & Chive flavor. Pork always have positive association to wealth & prosperity. Chive is symbolic of richness of life for a long time (韮=久)
Lucky food and charming decorations.
This is (鏡餅) 'Kagami Mochi' decoration and is displayed as a good luck charm.
Lucky food and charming decorations.It is stacked together from 2 rice cakes (mochi) and an orange (代々) placed on top. It symbolize the continuity of generations and longevity.
While we young people may not think too much about it, but I am the elderly parents appreciated the thought.
(Osawa Enterprises
15 Bellfrog Street Greenacre NSW)
We all believe New Year is the time to start fresh. The soaring sparkling fireworks marked the new year with a loud bang!
A year filled with loads of happiness,luck, love and of course food!!!
Lots of Love xoxo
Cooking Lab - Salmon Chirashi Sushi (ちらし寿司)
For those of you that never had it, chirashi sushi is a bowl of vinegared sushi rice topped with colourful toppings make it looks very festive.
It is not as hard as it looks. Once you've got all ingredients, it can be assembled under 30mins!!
Delicious, Stunning and suitable for festive occasions!
Ingredients:
Assemble Plating:
(c) GMV - Got My Vote!
My take for tonight is a bit extravagant, capturing the essence of the sea.
Rushed out to the fish market in the morning before the NYE road closure. The ingredients aren't cheap, but it's still cheaper than going to a sushi restaurant and pay a premium surcharge for tonight.
- Sushi Rice 2 cups
- **Secret Weapon** Chirashi Sushi Mix $6.99/ packet (contained pre-cooked lotus root, carrot, bamboo shoots, shiitake mushroom seasoned in sweet vinegar pouch)
All Seafood are from the Sydney Fish Market:
- Sashimi Salmon 500g @ $49.95/kg from Peter's Fish Market
- Cooked Medium Tiger's Prawns 500g @ $28.95/kg from De Costi Seafoods
- Japanese seasoned seaweed $3.00/packet from Claudio
- Avocardo x 1
Instructions:
1. Cook the rice in a rice cooked use less water than you normally would.
2. Once the rice is cooked, spread it out on a large flat bowl and let it cool down.
3. Pour the gomoku (五目) vinegar mixture packet over the rice, start fanning and use a rice spatula to gently stir the rice using circular spreading motions.
Note** (Do not mash - this is not a mash potato, that is the last dish :D, or destroy the rice grain particle. The secret is trying to evenly distribute the vinegar and prevent the rice from sticking together! Each rice grain should glisten!!)
4.Place the rice in a serving platter/bowl and let it cool down to room temperature completely before placing the toppings.
5. Place peeled prawn in star pattern. Insert a slice of salmon sashimi in between the gap. Loosely sprinkle the Japanese seasoned seaweed around. Place Avocardo slices on top. 
Topped with a large sashimi rose to symbolize a blossoming year to come :)
6. Edge the bowl with the rest of the cooked prawns. What is Summer without peeling your own prawns?!!
7. Overlap half a piece of sashimi with the next one and roll them up!! Put a dash of wasabi paste at the center.
8. Lastly, scattered the dry seaweed & seasme seeds on top!! (It comes with the Chirashi Mix) - and ready to be served!
Traditionally, Chirashi ingredients should cut into (上品) elegant small pieces, but Sis is into big mouthfuls of flavorsome food - 歯ごたい or as she says 'chew-worthiness' :D
Plus, Sydney has an abundance of fresh seafood at hands - so why not!
Fresh ingredients, natural flavor and the elegance of the presentation .. I always get abundance of joy whenever I make this dish.
It was a knockout and guests gasped in admiration when saw it. It tastes as good as it looks!!
No wonder D commented on this one luxury way of eating sashimi! They were all gone relatively quickly~
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