Posts tagged ‘Sushi’

May 12, 2012

5 day Dinner Challenge : Day 2

by KK

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

Thank you for visiting my blog.

I had a big fund raising even on Saturday, to support the children in Japan who have been affected by the earthquake and tsunami last March. With the support from my playgroup mother friends, and many other people, we held a garage sale / bake sale in Turramurra. I have been up since 4:00 AM, baking, so by the time I got home, I didn’t

20120512-212113.jpg have much strength to cook dinner. So, using some left overs from the bake sale and things in the fridge, this is what I made on Day 2 of my challenge.

I didn’t buy anything today (too tired to go shopping!) but there was some fish in the fridge so that became our main course.

MENU for Day 2

-2 types of Entree; Salmon and Avocado pie(Non-Veg), Eggplant pie(Vegetarian but not Vegan)

-Onion and Mushroom soup with egg whites(Vegetarian but not Vegan)

-Carrot Salad with Honey Lemon Dressing(Vegetarian but not Vegan)

-Sushi Salad with walnuts(Vegan)

-Steamed Fish with Thyme and Mushroom

-Cheese and Baguettes and Red Wine (^-^)

April 5, 2012

Salmon!Salmon!!Salmon!!!

by KK

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

Thank you for visiting my blog.

Yes, I went and bought a whole salmon!

It was 3.6kg, can you imagine the size of it compared to my knife? Of course, it did not fit on my cutting board, so it was a struggle to cut it into fillets. But after a long battle, it turned into

 and  and a lot more fish still in the fridge 🙂 !!

From today’s lesson, I now know that 3.6kg of salmon is enough for more than 10 people, so if I think how much I paid for it, we can have a feast pretty easily! I guess I’ll call to friends who want to share this experience next time.

Hope you enjoy your Easter Holidays!

March 15, 2012

Pickled Ginger for Sushi

by KK

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

Thank you for visiting my blog.

Seeing that sushi is so popular is Sydney right now, I’ve received some requests to share a recipe for pickled ginger! You know, the one that sometimes comes on the corner of your sushi box. The pale pink or sometimes yellowish one.

Unfortunately some of them sold at the store use artificial coloring to make it pink. In Japan, we have “red” pickled ginger (BENI-SHOGA, BENI means read and SHOGA means ginger) too! There are usually served with YAKISOBA (stir fried noodles) or OKONOMIYAKI (Japanese savory pancakes).

 

I always remove it before eating (hahaha), but ever since I found this recipe, I make pickled ginger myself!

You can only make this when you have a “young” ginger with very thin skin. It is in season right now and I bought some at the market!

When you see this type of ginger, try making it! It can be preserved in a sterilized jar for quite a long time so I make about 500g and enjoy it through the year.

Ingredients

-500g Young Ginger

-400ml (1 +2/3 cup) Vinegar (I recommend apple vinegar)

-1/4 cup Organic raw sugar

-1 teaspoon salt

How to make

Step 1: Slice the ginger very thinly, sprinkle some salt (not included in ingredient) ; boil water in a large pot and bring to boil, cook the ginger in boiling water for 2-3 min, drain and cool

Step 2: Pour vinegar, sugar and salt in a saucepan and bring to boil, cook until the sugar and salt has dissolved

Step 3: In a sterilized jar, put the ginger and vinegar liquid and let it stand overnight before eating.

The flavor does not change that much, and I like it when it has been marinated for few days. You can eat this as is or chop it and mix it with rice to make instant sushi rice! ENJOY 🙂

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