Archive for August, 2012

August 9, 2012

Sushi Art Class for August

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum  🙂

Thank you for visiting my blog.

It has been a while since I wrote in the blog. This is due to our move (a 10min drive away) and in the new house, we didn’t have internet connection for 1 month! What a nightmare. Plus, we had no mobile connection either, so bye-bye iPhone too.

Finally, things are sorted out and I can make announcements for my Sushi Art class again 🙂
.
Menus for August

-Ladybug(Vegan)

 

 

 

 

 

-Square Roll

 

 

 

 

 

 

Dates for Classes in August 2012:22nd (Wed), 23rd (Thur)

Menus will change every month.

You can come with your baby/toddler and take a lesson in the same room with your child! However, as it is not a childcare facility, please look after your own child. The class will be conducted in a way so that you can alway give your baby a cuddle when they become a bit restless. If it becomes too difficult, you are welcome to observe and take a substitute class on a different day. I know what it’s like to cook with babies!

Time: 10:30-13:00 (Please stay longer if possible for sit down taste-testing time, drinks and miso soup provided with 2 slices of sushi made by me)

Place: Private home in North Shore (Address given at time of enquiry)

Cost: $50 per person (Includes ingredients, recipe to take home, sit down lunch)

Class size: 2-4 people

What to bring: Apron and a box to take home your sushi

For bookings and further enquiries: Please send me a message or leave a comment, and I’ll get back to you:-)

Thank you and hope to see you soon!

Advertisements
August 9, 2012

Hakubaku Organic Noodles

by KK

 

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

 

I received a telephone call from my real estate the other day, and was told that there was a parcel sent to my old house  (we moved in July) and the current tenant was kind enough to hand it to her so I can pick it up. Wondering what it was, I opened to find a big surprise!

 

20120809-094338.jpg A merit prize from HAKUBAKU, organic noodle company!

 

Last summer, I was making lots of somen recipes, and sent them one of my favorites. I think this one won the prize for me! Inside, there were set of HAKUBAKU products.

I’ve used there udon and ramen as well, but never tried the soba.

There were two types of soba (buck wheat noodle), Cha soba and regular soba.

I am still thinking what to cook with them, and can’t wait to share the recipe again!

 

 

 

Thank you HAKUBAKU, for the lovely present, it will be a joy to try it!

 

 

August 3, 2012

Frozen Tofu Steak

by KK

Tofu is one of basic ingredients for Japanese cooking.

There are two different types of tofu, the “Firm” tofu and the “Silky” tofu.They taste the same, except they have different texture, also it is used for different cooking.

 

 

I grew up with the silky tofu, and that’s what was in my miso soup as I grew up. I make Agedashi-tofu (Deep fried tofu) using the silky type and tofu steak too.

The firm tofu is used when I need to drain the water and use it as paste. My Shira-Ae (Tofu dressing), tofu muffins and tofu creams (for cakes) are made from firm tofu.

 

When you buy tofu, sometimes you might not use it all up. Once the package is opened, tofu does not last very long so here is a secret to save it from being wasted: freeze them!

 

Once frozen, tofu changes texture. The negative is it becomes a bit “tougher” but look at the positive side, once frozen and thawed tofu absorbs more sauce. Here is a recipe to use thawed tofu, and it’s simple and yummy.

Frozen Tofu Steak (to be served as an appetizer or as a main)

Ingredients

-120g Firm Tofu  (per person)

-5cm*10cm Kombu Kelp(per tofu)

-1/2 cup water

-2 teaspoon Black Sesame

-1/2 teaspoon Soy sauce

 

Method

Step 1.Freeze tofu overnight, defrost half frozen and cut 2cm thick.

Step 2.Place Konbu in pan and rest tofu on top. Cover Tofu with water, bring to boil. Lower heat, add soysauce. Cover with black sesame and cook until soup disappears.

 

So simple, yet you will see the different texture of the tofu and enjoy all the soup it has absorbed. If you are not vegan, you can even sprinkle some bonito flakes on top! Best eaten while it’s hot!

%d bloggers like this: