Food & Recipe: Nigiri sushi

Food & Recipe: Nigiri sushi: INGREDIENTS 2 cups sushi rice 1 pound of a variety of fresh raw tuna, salmon, tai, etc. 1 tbsp wasabi soy sauce gari (vinegared gi...

Food & Recipe: Tom Yum Goong

Food & Recipe: Tom Yum Goong: Serves 4 Ingredients 1 tablespoon/15 ml peanut oil 20 uncooked medium shrimp with heads attached (about 12 ounces/350 g total), peel...

Nigiri sushi

INGREDIENTS

2 cups sushi rice
1 pound of a variety of fresh raw tuna, salmon, tai, etc.
1 tbsp wasabi
soy sauce
gari (vinegared ginger)

Method

I usually like to stand near the sink, where I can continually rinse my hands with cool water. Simply take a spoonful of sushi and cup it in the palm of one hand. With two fingers of your other hand, squeeze into an oblong shape. The size is up to you, but I like to make mine a little smaller than usual; perhaps 1 inch by 2 inches.

I usually find it easier to complete all the nigiri and place them on a serving plate, then placing the wasabi and raw fish atop later. Sushi chefs make each piece as they go, as it is actually more efficient; each piece needs only to be handled once. The method you choose is completely up to you.

Slicing the pieces of raw fish is perhaps the hardest part of making nigiri. Ideally, you should have a sashimi knife, but you can get by with any slender and sharp long bladed knife. Place the fish on the cutting board, and slice diagonally, approximately 1/8” thick, so that you end up with the largest pieces possible. It is best to start slicing at the top end of the blade (near the handle) and making the cut to the tip, in one smooth motion. Don’t worry if you’re not able to do this; it takes years to perfect this technique!

To assemble the nigiri, place the rice in the palm of one hand, placing a small dollop of wasabi on the rice. Then, cover with a piece of fish, and squeeze gently.

 Serves 4 when served with other dishes

Food & Recipe: Tom Yum Goong

Food & Recipe: Tom Yum Goong: Serves 4 Ingredients 1 tablespoon/15 ml peanut oil 20 uncooked medium shrimp with heads attached (about 12 ounces/350 g total), peel...

Tom Yum Goong

Serves 4
Ingredients
1 tablespoon/15 ml peanut oil
20 uncooked medium shrimp with heads attached (about 12 ounces/350 g total), peeled and deveined, shells and heads reserved
3½ ounces/100 g galangal, peeled and thinly sliced
3½ ounces/100 g fresh ginger, peeled and thinly sliced
4 stalks fresh lemongrass, thinly sliced crosswise
8 cups/2 liters fish stock or chicken stock
5 ounces/140 g oyster mushrooms, stemmed and thinly sliced
2 green onions, thinly sliced crosswise
5 Thai chilies, very thinly sliced crosswise
8 pcs hot chilli
2 pcs Tomato julienne
5 kaffir lime leaves
3 tablespoons/45 ml Thai fish sauce
1 lime, juice only
4 sprigs fresh cilantro
2 sprigs fresh mint
2 tbs coconut milk
Method:

Place a heavy-based large saucepan over a medium to high heat. Drizzle the peanut oil over the hot pan then add the reserved shrimp heads and shells.

Sauté and crush the shells and heads with a spoon for about 5 minutes or until the shells begin to stick to the pan. Add the galangal, ginger and half of the lemongrass and continue to cook 2 minutes longer. Add the stock and stir to scrape up any bits stuck to the bottom of the pan. Boil the stock for 10 minutes.

Strain the stock through a fine-meshed strainer and into another large saucepan, discarding all the solids remaining in the strainer. Bring the shrimp broth to a gentle simmer over a medium heat. Add the remaining lemongrass, the mushrooms, green onions, chilies, kaffir lime leaves, Thai fish sauce and lime juice.

Simmer for 5 minutes or until the mushrooms are tender. Add the coconut milk, shrimp and continue to simmer for 1 to 2 minutes or just until the shrimp are firm and pink. Divide the soup among 4 serving bowls, garnish with the cilantro and mint leaves and serve.

Food & Recipe: Grill Mushroom with Stuffed Chicken "It's very tas...

Food & Recipe: Grill Mushroom with Stuffed Chicken "It's very tas...: Ingredient 4 portion 1. Mushroom 360 gr 2. Chicken 360 gr. 3. Coriander 4 gr 4. Cumin 4 gr 5. ...

Grill Mushroom with Stuffed Chicken "It's very tasty recipe, seasoning it well suited for satay."

Ingredient

4 portion

1.       Mushroom  360 gr

2.       Chicken 360 gr.

3.       Coriander 4 gr

4.       Cumin 4 gr

5.       Garlic 10 gr

6.       Sweet soy sauce 1 tbs

7.       Red chilli 10 gr

8.       Vegetable oil 5 dl

9.       Salt and pepper up to taste

10.   Julienne leek 10 gr

11.   Thousand Island 3 tbs

12.   Pesto 4 tsp

Method

1.       Season the chop chicken with the finely chopped coriander, cumin, garlic, sweet soy sauce, red chilli and salt and pepper give flavor.

2.       Season the mushrooms with salt and pepper.

3.       Remove the mushroom stems and enter the chicken that was in last season and then reinstall the stem

4.       Grill mushrooms on gridle then cover up to 5 -10 minutes

5.       Serve with thousand island sauce and pesto

6.       Garnish with Julienne leek, slice the chilli and coriander leaves.