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#1007
10-27-2009, 03:35 PM
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Here is the recipe of the sushi that i made myself.
  CALIFORNIA ROLL RECIPE Originally "California" rolls referred to the use of avocados in sushi makis. Today, the inside/out [rice on the outside] categorizes a California roll more than its contents. Garnishing the outside rice covering of California rolls offers the opportunity to add wonderful color and texture to your sushi presentation. Make The Rice Follow our rice recipe for makizushi, making sure to roll your sushi while rice is still warm. Sushi Recipe For Making California RollMiyamoto's California Rolls Ingredients for 5 California Rolls [40 pieces]: * 1 English Cucumber - remove seeds and cut into strip - 10 cm long and 1/2 cm thick [leave the skin on... looks great in your roll] * 200g Imitation Crab Sticks - Oosaki brand is our preferred choice - North American product should be squeezed to remove excess water * 2 Avocados - Haas is the best - not to ripe [buy them green/hard and wrap in newspaper for 24 hours] peel and cut into wedges * 5 Half sheets of Nori - Takaokaya Gold and Yamamotoyama Gold are excellent - Full sheets are to be halved width-wise by folding and then carefully pulling the sheet apart * 50g Toasted Sesame Seeds - Buy Black and White for a decorative touch * 50g Tobiko [flying fish roe] - You may use Masago but tobiko is a superior product - pick a color... a good Japanese food store will offer many colors. Our shop has red, orange, green wasabi, black, and gold. * Tezu Prepare a small bowl of water mixed with a small amount of unsweetened Rice Vinegar for moistening your finger tips [not your whole hands... we try to only use our fingertips!] * Wasabi and Japanese Mayonnaise [Optional Ingredients - QP is the best] Let's Get Started Place a sheet of cellophane wrap - same size as your rolling mat on your sudare [bamboo rolling mat]. Cool your hands down under a cold running water tap and dry your hands [cold hands will sweat less and stick less to your rice]. Dip your fingers in your Tezu and wave your hands to remove excess water. Take some rice with your finger tips [10 cm round ball]. Place the rice ball in the center of the wrap and gently distribute the rice the width of your nori sheet and 5 cm longer then then your sheet of seaweed. Don't work your rice too much [if you smash your rice grains you are pressing too hard]. Center your nori sheet on the sheet of rice. You may now fill your roll. Almost Ready Sushi Recipe For Making California RollPlace a row of avocado wedges length-wise in the center of your nori sheet. Your nori should cover the entire rice sheet side to side and towards you. The extra 5 cm rice should be open along width-wise away from you [leave some room on the sides of your nori so the filling doesn't get squeezed out]. Put the cucumber strips alongside your avocado and do likewise with your crab sticks. Lay a strip of Japanese mayonnaise and/or wasabi. Start To Roll Roll the side nearest you to form a center core of ingredients surrounded by nori [there should be that 5 cm band of rice left after your nori]. Pull out you wrap at the end of your roll and overlap your ingredients roll over the last band of rice. By pulling and lightly squeezing your mat, form your roll circular or triangular-wise [gently hold your ingredient in on the ends while manipulating your roll]. Gently set your roll to the side and spread sesame seeds and/or tobiko on your cellophane wrap with your mat underneath. Re-position your roll on the cellophane and gently re-form your roll to embed slightly your outside ingredients. Carefully move your mat to one end of your roll to shape the end of your roll [a small amount of your ingredients squeezed out is normal... too much means your squeezing too much]. Cut & Serve Cut your roll into 8 pieces. Your knife must be very sharp [a Yanagiba sushi knife is ideal... it is available in our online store]. Place the tip of your knife into your bowl of Tezu. Invert your knife to a vertical position and tap the butt end of your knife and let the water flow along the blade to the tip. This will insure that your rice does not stick to your knife. Place your roll on a cutting board and cut your roll in half [leave the cellophane on!]. Halve your pieces again and once more and remove the cellophane wrap and voila! 8 delicious California rolls. Mura ra na siya'g taas kaayo nga recipe, pero sayon ra kaayo buhaton. Try ninyo!  My simplified Sushi Rice recipe: Ang ako gi-base measure is the following: 2 cups pilit rice (japanese pilit rice is a lot better kuno) 2.25 cups water 2 tbsp rice vinegar 1 tbsp sugar 1 tsp salt Just luto the pilit as normal kaon. Sa rice cooker mas maayo pod. But take a note of the rice-water ratio. On a separate bowl, mix the vinegar, sugar and salt. Bantay sa salt ha, by kutsarita na. Ang sugar & suka ra ang by kutsara jud. Inita/lutoa ang liquid mix kanang igo lang mapatay ang ka-aslom sa suka. Let it cool. Nya isagol ni sa luto na nga pilit. ....Then you have a Sushi Rice! If you want mas daghan nga sushi rice, take a good note jud of the ration of the ingredients. Very simple ra!
Last edited by jackdi; 10-27-2009 at 03:45 PM.
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#1009
10-30-2009, 09:37 AM
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Here's one recipe for the archives.
 Aron ari nalang ko mangita next time.MICROWAVE CHOCOLATE COOKIE! INGREDIENTS: 2 c. sugar 1/4 lb. (1 stick) butter 1/2 c. cocoa 1/2 c. milk 3 c. quick cooking oatmeal 1 c. coconut or peanut butter DIRECTIONS: 1.In 2-quart casserole, combine sugar and cocoa. Stir in milk, then add butter, cut into pieces. Cook on high for 3 minutes, uncovered, or until boiling. Stir, then cook 3 minutes on high, stirring every minute. 2.Add oatmeal and coconut (or peanut butter or enough of both to measure 1 cup). Cook on high 1 minute. Drop by spoonfuls onto wax paper to harden. If it is a warm or humid day, or you're in a hurry, they may need to be refrigerated to harden. |
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#1010
10-30-2009, 01:19 PM
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Biko made simple!
2 kilo pilit 1 lata condensed milk 4 cups water 1 tbsp.vanilla extract 1 cup central nga sugar -mga dahon sa saging (optional) tuno from 4 pcs lubi 1) Lutuon ang pilit just like cooking rice. 2) In a separate kaha, ibutang ang tuno, condensed milk, central og vanilla extract. Ukayon and then pabukalon. 3) If bukal na ang liquid mixture, nya sa tan-aw nimo luto na ang tuno, i-add dayon ang luto na nga pilit. Ukaya hantod medyo ni-even na ang sauce nya medyo lapot na ang biko. Jaraaannnn! Biko na dayon! Pwede na nimo ibutang sa dahon sa saging. Or sa tupperware nalang aron dali ra hiposon, kung naa man gani sobra.
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#1016
11-05-2009, 12:45 PM
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See page 25 or page 51. Sa ako tan-aw, its basically bola-bola or ginaling nga naa sa Siomai Wrapper. Nya if naka-try na ka, post dayon diri if ok ba sa imo.
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#1018
11-16-2009, 10:18 AM
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Just want to post this recipe for easy look-up later. he-he-he!
I want to try this man god, pero unya nalang, i-sweldo.  Pig's Trotter with Old Ginger and Vinegar 1 pig's trotter (front trotters preferred) 1 kg old ginger, washed and smashed with skin on 8 hard boiled eggs 5 Tbsp sesame oil 600 ml black vinegar 300 ml sweet vinegar or 200 gm brown sugar 500 ml filtered water 1. Have the butcher clean and chop the trotter into big pieces. 2. Blanche the trotter in a pot of boiling water for 10 minutes. Drained. 3. Heat sesame oil in a wok and fry ginger till golden brown and fragrant. 4. Put in the trotter in the wok and brown the pieces slightly. Take the trotter pieces out and set aside in a plate. 5. Transfer ginger, sesame oil into a claypot. Pour in the black vinegar and the sweet vinegar. If no sweet vinegar, brown sugar will do. (you may vary with the vinegars or sugar, as per your own taste). 6. Bring to boil and gradually add the filtered water. Simmer the ginger for 30 minutes and add in the trotter pieces. Continue to simmer for 40 minutes to 1 hour. Make sure trotter still springy and not all soft. Take out all the trotter pieces, cool and refrigerate overnight in a glass bowl covered in a cling wrap. (Do not use plastic bowl. Plastic and vinegar don't get on very well) 7. Put the shelled hard boiled eggs into the vinegar gravy and cover. Let it sit overnight in room temperature. 8. Next morning, add trotter pieces into the vinegar gravy and simmer for 20 minutes. Serve with steamy hot rice. Black vinegar - purifies blood and cleanses the arteries of stale blood. Old ginger - gets rid of wind in the body. Brown sugar - rids dampness in the body. Sesame oil - promotes blood circulation. Collagen in the pig trotters - to strenghen joints and ligaments. Eggs - to nourish the body. Got this from here: audrey cooks: Pig's Trotter with Old Ginger and Vinegar : Foods Recipe, Cooking, Malaysian. Ingon sila, this food is for a confinement food/soup daw. Labi na sa mga bag-o lang nanganak. But im trying to cook this one not for a nanganak woman. Nakatilaw naman god ko ani. Lami kaayo! Mura'g balbacua ang baboy! Wala pa lang ko budget ron... month-end pa ang sweldo.... 
Last edited by jackdi; 11-16-2009 at 10:20 AM.
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#1020
11-18-2009, 06:30 PM
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great thanks for ds sharing  copy!
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