CALIFORNIA ROLL SUSHI

Lately, I craved sushi alot and it made my hubby fed up company me to buy the sushi. So, he suggested me to make sushi by myself, and, few days ago we went to Uwajimaya to buy sushi ingredients.

I am so excited to make those sushi, and since I know I am a beginner in sushi-making so I choosed a simple kind of sushi. California Roll is my first sushi this time. It wasn't hard to make sushi but the only thing that I missed is the sushi rice-making. I always think sushi rice-making was only cooked rice mixed with vinegar, but....not that simple!! There are few steps on the sushi rice-making. Its quite troublesome if you only make small amount of sushi *better just buy it at Japanese resto if you buy few rolls only*

The taste is not bad at all, and I made almost 10 huge rolls sushi *really satisfied ate those sushi this time*. My hubby has the same comments with me, he likes it tho, he ate 4 rolls :) *so you know the rests are eaten by ME :)*

California Roll Sushi

Ingredients:

500 gr sushi rice

1 english cucumber - remove seeds and cut into strip - 10 cm long and 1/2 cm thick (do not peel the skin off)

200 gr immitation crab stick - cut into halve

1 avocado - peel and cut into wedges

8 sheets of Nori

50 gr Tobiko (flying fish roe) - (you may use masago too)

Tezu - prepare in a small bowl of water mixed with a small amount of unsweetened rice vinegar for moistening your fingertips only.

Wasabi and Japanese mayonnaise (optional)

Directions:

Lay nori on a bamboo mat and place it on a flat plate (or any flat surface tools). Spread sushi rice on the nori, give some space on the tip of the nori (approx. 5 cm). Your nori should cover the entire rice sheet side to side and towards you. Arrange cucumber, avocado and immitation crab meat in the center of your nori sheet.

Roll the side nearest you to form a center cone of ingredients surrounded by nori. Pull out the wrap at the end of your roll and overlap the ingredients roll over the last band of rice. By pulling and lightly squeezing your mat, form your roll circular-wise.

Gently set your roll to the side and spread tobiko on it. Cut it into 8 pieces. Serve it with soy sauce and wasabi.

2nd Award

Yaaayyyy..........I got my 2nd award from my dear blogger friend, Tata :) *thank you dear!*. Suprisingly, by received such cute award, made me guilty cos I am quite lazy updating my blog :(.

However, I am really glad to received it :).....Once again, thank you Tata :)

AYAM KODOK

Inspired by Kedai Hamburg who made this dish for Masbar's Event, I challenged myself to make it as well :). As we know, the hard part of making ayam kodok is when you peel the chicken skin. You have to make sure you didn't tear the skin when you peel it. So, I saw the way how to make ayam kodok from youtube, and it worked!! :)

Frankly speaking, I even don't understand why people called this dish as ayam kodok (frog chicken *?? am i rite?*), but when I told my hubby the name of this dish, and my hubby explain to me that 'frog' here means took the bone out from the meat. So, I think 'ayam kodok' was only the translation in Indonesian lang.

Anyway, I am very satisfied the successes of peeling my ayam kodok :), also, when I saw my hubby's reaction when he saw the dish after I took it out from the oven.....he looked so surprised and said, "I want to try it with rice!" :). Everything is for you hun! :)

Ayam Kodok


Ingredients:

For Filling:

1 whole chicken approx. 800gr, peel the skin - here is the step (Belzy -- I used 2 hens)

250 gr ground chicken

250 gr ground beef

2 tbsps relish (optional)

2 pieces of white or wheat bread, soaked in the water and squeezed

1 egg (AAA size)

1 tsp sugar

1-1/2 tsps salt

1/2 tsp pepper

1/4 tsp chicken powder (Belzy -- skipped)

1/4 tsp nutmeg

4 pieces of boiled egg (for filling)

For Brushing:

1 tbsp margarine

1 tbsp honey (Belzy -- I skipped it)

1 tbsp Indonesian sweet soy sauce

1/4 tsp nutmeg

1/2 tsp pepper

For Sauce:

3 tbsps butter/margarine

2 tbsp all-purpose flour (combine with 100 ml of 500 ml chicken broth)

5 tbsps Indonesian sweet soy sauce

3 tbsps Worchestershire sauce

1 piece of yellow onion, finely chopped

500 ml chicken broth

2 tsps salt

2 tsps sugar

1/2 tsp pepper

1/2 tsp nutmeg

Garnish:

Peas

Carrots

French Fries

Directions:

For Ayam Kodok:

1. Combine well all filling ingredients (except boiled eggs)

2. Fill the filling into chicken skin.

3. Add in boiled eggs in 4 different areas.

4. Sew the bottom and neck's area with cotton thread (any other threads are ok)

5. Use toothpick to poke the chicken to make the skin more elastic.

6. Steam it until the chicken is cooked. Then brush it with brushing mixture.

7. Preheat oven for 350`F, then bake chicken for approx. 30 mins. (once in a while brush it again with brushing mixture)

For Sauce:

Stir fry chopped onion with margarine til fragrant, stir in the rest of ingredients (except flour), and 400 ml chicken broth. Let it boiled. Stir in flour mixture and stir well until boiled. Dish it out. Ready to serve.

BAKMOY

Whoaaaa......I'm kinda lazy to update this blog lately, also it's been long time I never take any food photos :(. I seem lost my interest on food photography :(. Yea, I admit that "sceneries and people" photography are catching my attention now.

Anyway, as now is 2010 already, so I think I should, at least, update my blog *that abandoned for a while*, and this will become my first entry for 2010 :).

All these times, I only enjoyed the photos and recipes of bakmoy from other bloggers. Frankly speaking, from the look it doesn't attract me at all. In my mind, everytime I see bakmoy, I only can think of rice with soy sauce meat which is 'too plain' food for me. Until, few weeks ago, Christine told me that she wants to cook bakmoy, and at that time, I asked her a bit about the recipe, then since I have no idea what I should cook for our meals, so I give a try to make bakmoy as well.

So, right after I chatted with Christine that day, I googled the recipe. There are plenty of bakmoy's recipe with lots of variance. After searching lots of recipes, at the end I decided to combine 2 recipes from Ine and Esther's blog become 1. And as the words saying, "Don't judge a book by its cover", same with bakmoy, this dish is really good!! Yea, it is a very simple food but rich with flavor :).

And, guess what??? My hubby likes it!! So, yeaaa I think I would cook it more often now ;).....

Bakmoy

Ingredients:

For Bakmoy:

5 Boiled eggs

400 gr pork, sliced

Deep fried shrimp balls (recipe follows)

5 tbsps sweet soy sauce

1 tbsp salt

1 tbsp sugar

2 tbsp light soy sauce

Spice paste : 3 cloves garlic and dried shrimp

Deep fried shrimp balls:

200 gr shrimp, peeled, deveined and minced

1/2 tsp salt

3 tbsps tapioca starch
1 egg

1/2 tsp pepper

1/2 tsp minced garlic

Directions: combine all ingredients, then form it as small balls with 2 teaspoons. Deep fried all the shrimp balls. Set aside.

For Soup:

500 cc chicken broth (Belzy -- I used pork broth)

3 tsps fried garlic, crushed

2 stalks spring onion, finely sliced and fried

For Complimentation (optional):

2 cloves garlic, pasted

10 tbsps warm water

Fried shallots

Directions:

For Bakmoy:

In a skillet, stir fry spice paste until fragrant. Stir in the remaining bakmoy's ingredients. Pour in 1 cup of broth. Boil it until the broth remains 1/2 cup only. Dish it out. Set aside.

For Soup:

Boils the remaining broth with garlic and fried spring onion until boiling. Set aside.

Finishing:

Arrange rice on a plate. Put 1 tsp garlic mixture. Add in bakmoy, then pour in the soup. Ready to serve.