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Sushi Tray - Crab

Posted on 22 Nov, 2021
Sushi Tray - Crab

Prep time: 45 min

Cook Time: 0 min

Total Time: 455 min

Serves: 2-4

Prepare your Rice

Wash and rinse your rice in tap water.

Cook the rice in a rice cooker. (1 Cup of fresh water is a guide for this amount of rice)

Transfer your cooked rice to a medium sized bowl.

Add sushi seasoning and mix until well combined.

Spread the rice into the bottom of a baking tray to make one even flat layer.

I used a 20cm x 27cm tray.

Prepare your Crab Mix

In a medium sized bow, make the dressing by adding Kewpie mayo, sour cream and yuzu kosho.

Mix together until well combined.

Separate the imitation crab sticks into strands.

Give the crab a rough chop then place into the bowl with the dressing.

Mix together until well combined.

Assemble your Tray

Layer sliced avocado over the rice.

Sprinkle furikake on top of the avocado.

Spread the crab mix evenly on top.

Sprinkle on furikake

Scatter tobiko on top

Sprnkle on furikake to garnish.

Stir Fried Squid With Vegetables

Posted on 01 Dec, 2020
Stir Fried Squid With Vegetables

Prep time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Serves: 4

1. Prepare the squid: Remove the head to detach from the body, pull out the quill and remove the outer skin. Be careful not to break the ink pocket and the eyes.  Clean the squid by placing them in a medium size bowl and massaging salt on them throughly. Rinse and drain. This will get rid of any fishy smells. Cut the squid into rings.

2. Cut pineapple, tomato, brown onion, cucumber into bite-size pieces and chinese celery into 4cm long pieces. Finely chop garlic.

3. In a small pot, add some water in and bring to a boil. Add the squid and pinch of salt, cook for 2 minutes. Rinse the squid under cold water and then drain it.                  

4. In large wok over medium high heat, add oil. Once oil is hot, add garlic and fry until fragrant. Add tomato and cucumber and stir well for 1-2 minutes until they are cooked but still crunchy. Then add squid and pineapple, chinese celery and brown onion. Season with fish sauce, salt and chicken powder.

5. Tranfer to a serving plate and sprinkle the top with some pepper. Serve with rice.                     

Vietnamese Sweet and Sour Soup

Posted on 01 Dec, 2020
Vietnamese Sweet and Sour Soup

Prep time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Serves: 4

1. Finely chop garlic and shallots. Peel taro stem. Cut pineapple, okra, taro stem in diagonally intosimilar sized batons. Slice tomato into quartered pieces. Roughly cut herbs for garnish.

2. In a medium pan, add 2 tbsp oil, bring to heat, add 1 tsp of garlic, eschalot until fragrant. Add the fish and cook each side for 2 minutes. Then leave aside.

3. In a medium pot, add 2 tbsp oil. Once hot, add garlic and stir fry in a pot until it turns golden brown. Scoop out the garlic and set aside in a small bowl for garnish. Add 1/2 the amount of tomato in the pot, and stir fry until very tender. Slowly add in chicken stock or water and bring it to a boil.

4. Reduce heat to medium. Add in the remaining 1/2 of tomatoes, pineapple, okra, and cook for 3 minutes until almost soft.

5. Add in basa fillets. Season to taste with tamarind, sugar, fish sauce. Simmer until Basa is cooked through for 3 minutes. 

6. Add in bean sprout, taro stem and cook for another minute then remove from heat. 

7. Serving method: Put veggies first and then place the fish, herb, chilli and fried garlic.

8. Serve with steamed rice.