SUSHI ROLL

Sushi Roll are group by their style; The traditional and fusion style, and can be filled with any ingredients of your choice. Traditional rolls consist of one main ingredient and they are usually roll inside, while the fusion consist of multiple ingredients and the rice facing outside.





Ingredients :

• 1 Cup short grain rice
• 1 Cup water
• 1 Tablespoon sugar
• 1/4 Cup rice vinegar
• 3-4 Imitation Crab
• 1/4 Cup mayonnaise
• 4 Sheets nori
• 1/3 Cup sesame seeds
• 1 Small cucumber, peeled, seeded and cut into thin spear
• 1 Medium avocado, sliced into 1/4 inch thick
• 1/2 Lemon

     Side Serving 

• Pickled ginger
• Wasabi
• Soy Sauce

Directions :

     
      Rice Cooking

• Wash the rice until water is clear, 2 to 3 times.
• Place in a rice cooker or covered pan and add 1 cup of water.
• Using covered pan, Bring to boil, uncovered once it begin to boil.
• Reduced the heat to a simmer and cover. cook for 15 minutes.
• Remove from heat and let it stand for 10 minutes.
• Mix the rice vinegar and sugar in a small bowl and heat in the microwave on high to 45 seconds.
• Transfer the rice into a large mixing bowl and stir the mixture into cook rice until well combine.
• Set aside and allow to cool.

     Sushi Rolling

• Squeeze lemon juice over avocado to prevent browning
• Mix the imitation crabmeat with mayonnaise in a bowl and set aside.
• Cover a bamboo rolling mat with plastic wrap, lay a sheet of nori shiny side down.
• With wet fingers, spread 1/2 cup rice evenly onto nori.
• Sprinkle the rice with sesame seeds.
• Turn the sheet of nori over so the rice side is down.
• Place 3 long cucumber spear 2 slices of avocado and about 1 tablespoon of imitation crab mixture.
• Grab the edge of the bamboo rolling mat close to you, keeping the fillings in place with fingers.
• Tightly roll the sushi into a cylinder about 1 1/2 inch in diameter.
• Once the sushi is rolled, wrap in the mat and gently squeeze to compact tightly.

      

Cooking Tips :

1. Use sushi mayonnaise for best result.
2. Nori can be wrap outside, by not turning it over.

GOI CUON

Vietnamese summer rolls are made of fresh lettuce, vermicelli noodles and prawns, wrapped in rice paper sheets and served with hoisin dipping sauce.








Ingredients :

• 25 Grams rice vermicelli noodles
• 8 Rounds rice paper sheets
• 1/2 Lbs cooked prawn peeled
• 1 Head leafy lettuce
• 8 Pieces fresh mint leaves
• 8 Pieces fresh cilantro leaves
• 1 Medium size cucumber, cut into thin thin strips
• 1/4 Cup unsalted peanuts, coarsely chopped

      Dipping Sauce

• 1 Tablespoon peanut butter
• 3  Tablespoon water
• 1 Tablespoon hoisin sauce
• 1 Tablespoon sugar
• chopped peanuts

*Combine all the dipping sauce ingredients except peanuts, blender and puree, sprinkle with chopped peanuts.

Directions :

• Placed the noodles in a heatproof bowl, add water and cover for 5 minutes or until soften drain and let it cool.
• Dip a sheet of rice paper wrapper in warm water for 2-3 seconds and drain on paper towel.
• Place lettuce along the center of the sheet, add noodles, peanuts, prawn, cucumber and top with mint and cilantro leaves.
• Roll it halfway, tuck in the sides and continue to roll the rest of the way.

Cooking tips :

1. Chicken and pork may be added for the fillings.
2. To avoid the rolls to dry and stick to each other, wrap the rolls with plastic wrap.

KUIH SERI MUKA

Two layered steam with the combination of glutinous rice on the bottom and smooth pandan custard on top. 







Ingredients :
     
   Bottom Layer 

• 2 Cups of glutinous rice
• 1 Can thin coconut milk
• 1 Tsp salt

     Top Layer 

• 4 Large eggs
• 1/4 Cup flour
• 2 Tsp cornstarch
• 1 Cup thick coconut
• Pinch of salt
• Pandan water ( Blend 10 pandan leaves in 1/2 cup of water)

Directions :

     Bottom layer  

• Cook the glutinous rice in rice cooker with 1 can of thin coconut milk.
• Transfer and press the rice in 8" round or square baking pan.

     Top layer : 

• To make a pandan water: Pound the pandan leaves and boil in 1/2 cup of water. Extract the juice, using a cheese cloth.
• To make pandan syrup : Boil 1/2 cup water with 5 pieces knotted pandan leaves and 1 cup caster sugar in a soucepan over medium low heat, till the sugar has dissolve.  
• Whisk eggs with sugar until dissolve, add pandan water, coconut milk, salt and pandan syrup. Mix well.
• Sift in flour and whisk till smooth, strain and rest for about 10 minutes.
• Gently cook the custard over medium low heat, stir continously till slightly thickens, about 15 minutes
• Pour the mixture on top of cooked glutinous rice, smooth the top and steam over medium heat.

Cooking Tips :

1. Let it cool completely before serving.
2. Do not steam over high heat.