Sushi
Ingredient
Japanese Rice 2.5 Cup
Seaweed 5 sheets
Japanese cucumber 3 sticks
Varieties of Fillings Tuna Flakes / Crab Meat/ Egg/ Dry pork floss etc
Sauce Ingredient
Sushi vinegar 4 Tablespoons
Sake ¾ Tablespoons
Mirin Sauce ¾ Tablespoons
Sugar 2 Tablespoons
Pinch of Salt
Method
A Wash and cook rice in rice cooker with lesser water.
B Steam for another 10 minutes
C Prepare sauce ingredients. Mixed all sauce ingredients and bring to boil till sugar is dissolved.
D Scoop rice into a tray (preferably a wooden basin)
E Add in sauce, one spoon at a time while stirring continuously (Must be in front of a fan)
F Carry on stirring till evenly mixed.
G Leave the well-mixed rice till lukewarm condition.
H Clean the seaweed sheet with a wet towel before placing on the bamboo scroll.
I Wet fingers before spreading the rice into the front portion of the seaweed.
J Skinned the cucumber stick and cut into 4 long strips
K Place the 1 strip of cucumber stick and the choice of filling in the centre
L Start to roll firmly till complete circle, cutting away the remaining seaweed.
M Using a sharp knife dip into water before cutting into pieces
N Serve on a plate with light soya sauce
Curry Puff
Ingredients
Dough
1 small tin of Planter margarine
600g of plain flour
2 Egg york
1 Egg white
1 teaspoon of baking powder
Pinch of salt
Filling
Potatoes
Chicken
Chilli Powder
Methods
A Cut the potatoes and meat into cubes
B Fried the fillings ingredient till cooked
C Leave it to cool
D Mixed the dough ingredient
E rolled the dough into spread and cut using a bowl of cup
F Wrap the fillings and fold in the edge
G Deep fried or bake till golden brown.
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