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Wednesday, September 29, 2010

How to prepare the rice?


How to make sushi rice - the full recipe.

Preparing the sushi rice might look complicated and pedantic at first, but as you go along with it you might notice that it's just like making ordinary rice, only with rice vinegar added to it, and a bit of Japanese methodology.I've de-complicated the requirements into five simple steps:


1: Choosing right
Wouldn't you say that the Japanese have already thought of everything? Well, they did. They even made a special rice for sushi, they call it "shari", some folks simply call it "sushi rice". And they even took the time and effort to make it round, so that you can find it easily in the supermarket.

2: Measuring and preparing the rice

First you got to clear the rice from all sorts of impurities just lying there waiting for you to cook them in your sushi rice. But you wouldn't do that, right? Right. Wash the rice (1 cup = 3 rolls) with running water for 1-2 minutes until there is no more starch coming out of it. After you are done washing, take the rice and place it gently in a pot, add a little bit more water than rice ( the ratio is about 1.15:1 in favor of the water). Don't put too much water, or you'll get dough instead of rice.


3: Cooking the rice

The rice should be cooked on high heat at first, stir every minute or two, until the water boils. Then, lower the heat to minimum and cover the pot. Stop stirring, the rice will handle itself from now. Why? That is just the Japanese way...
After 6-8 min, check the water level. If there is no more water, only bigger grains of rice in the pot, that means the rice is ready. If not, check back every minute, making sure not to burn the rice at the bottom.

4: Taking out the rice

You think I'm kidding right? Well I'm not. There are a few important issues to keep in mind while taking the rice out of the pot. First, use only a wooden spoon to handle the cooked rice. A metal spoon will damage it severely.

Second, don't scrape the rice out from the bottom of the pot. If it comes out easily, good, if not - leave it be. The rice at the bottom is dry and burned, it won't taste so good.

5: Seasoning the rice

In order for the rice to taste like sushi rice should (and not like an ordinary rice), you need to add rice vinegar to it right after you take it out of the pot.


  1. How is this done?

    1. For 3 cups of rice, use ½ cup of rice vinegar, 2 tablespoons of sugar and 2 teaspoons of salt.
    2. Mix together in small pot, on medium heat until all solids are mixed in.
    3. Pour mixture on rice and stir well.
    4. Let rice cool down for a few minutes until it is within the room temperature.
  2. Enjoy... And good luck on trying make 1 :P


Inside out sushi :)


Inside out sushi

So you want to know how to make inside out sushi?
Good. Then you are in the right place.
The inside out sushi roll, also known as Uramaki, is more common in the U.S.A. than in Japan and is very popular in western sushi bars. What makes the inside out roll unique is the fact that rice is in the outside and the nori is on the inside, wrapping the filling. Therefore it is called the inside out roll.


how to make inside out sushi

1. "Wrapping the rolling mat"

Hoping you are using the "one side round and one side flat" rolling mat, and not the cheap kind with both sides round. Cover the rolling mat with a plastic wrap starting with the round side, and ending with it. Make about 2-3 full rounds of wrapping. After you are done wrapping, roll the mat to squeeze out all the air locked inside the wrapping. If needed - poke it with a toothpick to let the air out.


2. "Break point"

Take a nori sheet, and break it down the middle. If it doesn't break easily, it's either old, or not such a good brand of nori to work with. Place the nori sheet on the rolling mat abut 5 cm from the edge, with the rough side of the nori facing upwards.

3. "The turn over"

Get both your hands wet and make a ball of rice, using about a handful of rice (you can always add more rice later, but drawing out rice is a bit complicated once you've put it on the nori). Place the ball of rice in the middle of the nori and start spreading the rice, pressing it down gently, until it is equally spread along the nori sheet. You should now have a 1cm high, equal layer of rice on top of the nori. If needed, add some more rice - just remember to keep it even. Flip the nori over so that the rice is facing the mat and the smooth side of the nori is facing upwards.


4. "Can you fill this?"

Now it's time to place a slice of fish (preferably no more than one) on the edge of the nori, along with 1-3 pre-cut slices of vegetables (carrot, cucumber, green onion, asparagus, and so on.. allow yourself to get wild on this matter)..


5."Commence the rolling sequence"

Using the closer edge of the rolling mat, close on the filling with the nori making a rectangular shaped hill and tighten it from above.


6."Continue the rolling sequence"

Move forward, continue rolling in the rectangular hill steps, keeping it tight with every move until you reach the end of the nori. Put pressure on the roll from all three sides at all time, especially on stops to allow it to roll tightly.


7. "And....cut!"

Use a wet, sharp knife to cut the roll in to little sushi units. 6-8 units per roll - that's your call.






About sushi making

So you want to know how to make sushi?
Good. You're in the right place.

In order to make a fine japanese sushi roll (or nigiri) you don't need to go through five years of fish cutting studies in Japan, neither you need anyone telling you that your first time ever sushi looks more like a sea cucumber in rush hour out of the water.
What you do need is some goodwill and of course a good guide to help you through those rough times.



How to make sushi maki

1. "The rough side of the nori"

Feel the nori sheet from both sides and you will find one side to be a bit smooth and the other a little rough. The nori should lay on the rolling mat with the rough side facing upwards.



2."Getting busy with rice"

Get your hands wet, and make about a handful of rice to a ball of rice. It's important to keep your hands wet while working with sushi rice because it is sticky. When you work with the nori though, you should keep them as dry as you.



3. "The spread"

Gently put the rice ball in the middle of the nori sheet, and start spreading it equally on the nori, creating a layer of rice covering almost the entire sheet except the upper margin of about 2 cm that should be kept uncovered. Later on, the margins need to be empty of rice in order to close to sushi roll properly.

4."Can you fill this?"

Now it's time to place a slice of fish (preferably no more than one) on the edge of the nori, along with 1-3 pre-cut slices of vegetables (carrot, cucumber, green onion, asparagus, and so on... allow yourself to get wild on this matter).


5."Commence the rolling sequence"

Using the closer edge of the rolling mat, close on the filling with the nori making a rectangular shaped hill and tighten it from above.


6."continue the rolling sequence"

Move forward, continue rolling in the rectangular hill steps, keeping it tight with every move until you reach the end of the nori. Put pressure on the roll from all three sides at all time, especially on stops to allow it to roll tightly.


7."And....cut!"

Use a wet, sharp knife to cut the roll in to little sushi units. 6-8 units per roll - that's your call.



8."Tada...serve!"








Tuesday, September 28, 2010

Chunky French Fries :D


Just simple Ingredients :

  • 2 1/4 lbs potatoes (scrubbed or peeled)
  • sea salt and black pepper (I just used kosher salt)
  • 5 garlic cloves (unpeeled)
  • few thyme sprigs
  • few rosemary sprigs (leaves only)
  • Olive Oil

Cooking Instructions :

Pre-heat the oven to 425 with a roasting pan inside.

Cut the potatoes into 1/2 inch thick French fires. Parboil in a pan of salted water for about 5-7 minutes until just tender. Drain and pat dry.

Put a single layer of potatoes on the roasting pan and scatter the garlic and herbs over them. Drizzle generously with olive oil (this step is important if you want crispy fries) and sprinkly with salt and pepper.. Use a pair of tongs to toss the potatoes and coat well with your seasoning mixture and the olive oil.

Bake for 10-15 minutes until the fries are golden brown and crisp, turning a few times during the baking. Drain on paper towels and serve! These go really well with Burger :D

Baked Chicken with Eggplant, Zucchini & Tomato Ragout ^ ^

Yumm Yumm!! 

This delicious meal can be prepared in one pot quickly and easily. You can make the Ragout ahead of time and store it until you’re ready to prepare this dish. Feed a large family with this meal (serves 8 ) or keep some for leftovers. You can half the recipe if you wish to make less.

The Ingredients:

  • 5 tbsp olive oil, plus extra
  • 8 large boneless skinless chicken breasts
  • sea salt and black pepper (I use kosher)
  • 4 banana shallots (unpeeled), smashed
  • 2 medium eggplants trimmed and chopped.
  • handful of thyme sprigs
  • handful of rosemary sprigs
  • 4 zucchini, trimmed and chopped
  • glass of dry white wine
  • 8 plum tomatoes, peeled, seeded, and chopped (or 1 14oz can of chopped tomatoes)

Directions:

1. Pre-heat the oven to 375f. Heat a large skillet and add 3tbsp. olive oil.

2. Season the chicken breasts with salt and pepper. Sear the chicken in batches: cook skin side down for 3-4 minutes until golden brown and then heat the other side for about 3 minutes. Transfer the chicken to a plate.

3. Add 2 tbsp. olive oil to the pan and add the shallots, garlic, eggplants, and a few thyme and rosemary sprigs. Cook for 5-7 minutes, stirring occasionally until the onions are translucent. Season with salt and pepper.

4. Add the zucchini and pour in the wine. Reduce down until about half the wine is left. While you’re reducing, put an oiled oven-safe pan in the oven to heat up.

5. Stir the tomatoes into the vegetables and add to the roasting pan. Place the seared chicken breasts on top and scatter some more herb sprigs on top. Bake in the oven for 5-10 minutes or more if needed until the chicken is cooked through.

6. Let the meal sit for about 5 minutes after removing it from the oven and you’re done! Serve at once with bread.

7. Leave me some comments Pleasssee~.

Quick, Easy, Tasty for Lazy people like me :) Beef burger :D


What do we need to make a Burger:

  • 1LB-1.25LBs Ground Beef
  • Salt (to taste)
  • Pepper (to taste)
  • 1 1/2 Teaspoons Dijon Mustard.
  • Worcestershire Sauce (several splashes)
  • 2 Egg Yolks
  • 3 Tablespoons Ketchup
  • Enough Red Onion to equally distribute in the ground beef. (I’ve had the best results putting the onion in a food processor)

Direction for preparing a simple Burger

Cooking the Hamburgers:

Medium heat works best for cooking hamburgers as it allows for nice grill marks and color, but provides enough time to cook the inside without drying it out. Prepare your grill (or your pan) by allowing it to reach medium heat. Place your hamburger patties on the grill (or in the pan) and resist the urge to press them with a spatula or move them around too much; either of these practices will dry out the burgers and can also cause Lela’s Famous Hamburgers to crumble.

Flip your patties after 3 minutes of steady cooking and allow them to cook for 3 more minutes. You may need to flip once or twice more depending on the heat of your grill (or stove).

Now top those bad boys with some of the freshest tomatoes and lettuce you can get your hands on! You can now enjoy the tastiest hamburgers I’ve ever eaten! Yum Yum!!

Simple Chicken Soup For everyone who Love slurp the soup :P


Chicken Potato Soup

Anyway, it's quite weird when think about Chicken Potato Soup, Nobody does it even my mum din't cook or boil such recipe :) So i give a try when there was a free space of time of me, It's worth trying. Try to make single portion, and when u like the taste a lot! U Can make it for families portion :P

First, Gather all The Ingredient Needed:

  • a few sprigs of thyme
  • 1 or 2 carrots (peeled and chopped)
  • 1 golden potato (peeled and chopped into 1/2 cubes)
  • 1 boneless skinless chicken breast (chopped into 1/2 inch cubes)
  • 1 or 2 stalks of celery (chopped)
  • 1 small onion (diced)
  • 1-2 cloves of garlic (minced)
  • olive oil (a few good glugs)
  • 7 cups chicken stock (or broth)
  • salt and pepper to taste

After gather all the Ingredient, Let's get started :D :

Add olive oil to large stock pot and heat. Add onion to pot and cook while stirring for a couple of minutes, add chicken, garlic, and thyme (separating leaves from stems. Cook chicken and onions, stirring 


occasionally until the chicken is opaque and onions are translucent.


Add chicken stock to pan and the rest of the ingredients except for the salt and pepper. Bring to boil then simmer on medium low for 20-30 minutes. Add salt and pepper to taste and serve.



Yum Yum! I love do Pasta, Do you????


The Secret Recipe?

  • 6 vine ripened plum tomatoes
  • sea salt and black pepper
  • 15 semi-dried tomatoes in oil (about 3/4oz)
  • 2 garlic clove, peeled and roughly chopped
  • 2 banana shallots (or 4 regular shallots) peeled and roughly chopped
  • 3/4 cup olive oil
  • juice of 1/2 lemon
  • 1 lb 2 oz (18 oz) fresh pappardelle or tagliatelle
  • 1 3/4lb  skinless Smoked Trout fillets, flaked into large chunks
  • Parmesan, for grating

How to Cook or Serve??

Add the plum tomatoes to a large pan of boiling salted water and blanch for 2 minutes. Lift out with a slotted spoon to a bowl of iced water to cool for a few minutes, then remove and peel off the skins. Halve the tomatoes and squeeze out the seeds.

Put the tomatoes into a food processor along with the semi-dried tomates, garlic, shallots, olive oil, and lemon juice. Whiz to a smooth sauce and season with salt and pepper to taste. Pour the sauce into a pan and warm through over medium-high heat while you cook the pasta.

Cook the pasta in a boiling salted water (the pan you used for the tomatoes) for 2 minutes until al dente. Drain well, then toss with the tomato dressing and flaked trout. Divide among warm plates and grate over some parmesan to serve.

The Result After the Meal???

Ever does Scramble Egg before?? I enjoy making it when i was Working at Hyatt ^^

How to Prepare a Perfect Scramble Egg???




Gordon Ramsay’s Sublime Scrambled Eggs

6 large free-range eggs
3Tbs ice-cold butter diced
1-2  tbsp crème fraîche
Freshly ground sea salt and pepper (you can use regular salt if you need to)
Few chives, snipped (substitute with green onion if necessary)
2-3 chunky slices of rustic bread, such aspain Polaîne, to serve (Fresh French Bread works too)



Break the eggs into a cold, heavy-based pan, place on the lowest heat possible, and add half the butter. Using a spatula, stir the eggs frequently to combine the yolks with the whites.
2 As the mixture begins to set, add the remaining butter. The eggs will take about 4-5 minutes to scramble – they should still be soft and quite lumpy. Don’t let them get too hot – keep moving the pan off and back on the heat.
3 Meanwhile, toast the bread.
Add the crème fraîche and season the eggs at the last minute, then add the snipped chives. Put the toast on warm plates, pile the softly scrambled eggs on top and serve immediately.


(You can serve with you own style :) )


Monday, September 27, 2010

Well, today is the 2nd day my car at the workshop, update :)











Well actually today can perfectly done, due the weather not really suit for the painting process,
So have to be postponed to tomorrow :( Sad.. I Miss my pretty ride :) Welcome back :)

What special in my car???

Well, nothing really special about my ride actually, i'm seriously desperate finding a topic to fill my blog anyway
(Because i'm trying to be honest, i'm hosting a blog just because i'm do this for my English class anyway)

View the video and explain thousand of wordsss~


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Saturday, September 25, 2010

How was the life without a car??

I was wondering for 1 day, what stuff i can do beside just hanging around with my friend everyday, everynight?
So i make up story for this and that, and at the end i feel like childish and doing nothing after all.

So for today 25th of September,
Morning, i wake up around noon already, sorry. I not really enjoy sleeping, but exhausted..

So straight for evening,
So, what do i do is, i wake up, updating my facebook, viewing new follower on www.blogger.com
Who are my new follower, anyway. Nothing special happening, unless there is one thing i need to do.

Taadaaa! is My phone, checking phone call and sms, sometime.. Not sometime, Everytime!
Once i wake up everyday in the morning, lot's of misscall from parent, and friend, and sms from friends..

Well sorry, today no one was finding me, unless 1 girl who did message me early in the morning,
Who shes is? She is Jescy anyway, actually.. I known her around a weeks, well.. She make my day,

When i was bored, she always be there for SMS, i felt like, at least.. It wont spoil my day,

Anyway, what happen to my car was, the story was do really sad,
i only can let u view the picture, the comment i will not be entertain (Well, if anyone does comment it)
it's a good new for it, at least this blog is been view by someone else anyway :) Hahahaha!!





Another story about my ride.. Episode 2 :D

 Continue the story about my ride, the last picture on the Story about my ride 1 is here :D
(What this?)

(it's actually my ATF oil, hell yeah, it's keep dripping for 6liter ++)

(This is the foreman/Mechanic in charging for my car inspection)
(Why do he open it?)
(Because i wanted to change the CV joint,
why the cap will worn out? and what inside look like? We will see)
(The cv joint disconnected to the wheel)
(This is how it's look like when it's alone, can't view it?)

Chotto Matteee~
(Can see?)
(Well this is how it's look like without the worn cap)

(Why it's will be like this??)

(Hahahaha!! Gear and Bearing torn out!!)

(You think??? Proton stuff is durable??)

(Let me tell you, When you burn out, one of this CV Joint which connected from Gearbox
And shaft to transfer the speed to the wheel which move the car, this CV joint known as Driveshaft for
FF car, which Long shaft for FR car)
(well yeah, say hello to new toy!)

(it's look like the line isn't straight, actually it is Grease)


(Play safe, use "Think yourself")

The story haven't finish yet, it's just started. :D
Do you ever cross in your mind, think about the car
Performance all the day?? Did ever think about the stabilities
And safety of the car how good it will be?? Think twice do think you
car is really really that good when come into sharp cornering? Well.. Never right?

So here is the picture what stuff for my stabilities upgrade.
(Ztt Ztt Zttt Zttt, Sound of box spinner for opening the nut)

(cling clang cling clang, Absorber no longer attach to the body don't believe, 
view the picture below)

(Tadaaa, told you that the absorber no longer attached)

(Where is my absorber goes to = = ? )

(Ohhh, here it is, the mechanic open it, But why?!)

(The cross link member which attached to anti roll bar,
Need to be replace, worn out already)

(Bye bye old absorber)

(Bye bye old absorber cap)

(Bye bye spring for the absorber)

(Zup zup zup zup, new absorber, wait the spring used back = = """ )

(Okay, what i see here is, new absorber new absorber cap, but used spring = =)

(Bzzt bzzt bzttt, absorber tight tight in place, waiting to attach with the body)

(zup zup zup zup)

(Tada, new cap, what different? 
View the picture below this picture)

(new cap)

(Old cap)
(What does it job does? Actually it's give more comfortable for the daily ruffle)

(My cross link is missing!! = =)

(Ohh~ it's not missing, is just change to new cross link,
hahahaha! Original from mitsubishi hell yeah the price also killing me)

(Everything seem to be good in place)

Darn, it's cost me around Rm2,xxx = ="
Eating maggie for the rest of the years.. HAHAHAHAHA!!