Sushi

After talking about the Japaness Restuarant, do you feel like making some Sushi by yourselves?



It is easy to make!



Let's start!~






















Ingredients
1 cup short-grain rice
1 tbs caster sugar
5 tbs rice vinegar
100g fresh fish fillet (such as salmon, tuna, ocean trout or kingfish)
1 small Lebanese cucumber, peeled
1/2 avocado
4 nori sheets
Wasabi*, to taste
Pickled ginger, to serve
Japanese soy, to serve



Method

• Rinse rice under cold water and drain well. Place rice and 500ml (2 cups) of water in a saucepan and bring to boil. Decrease heat to low and simmer uncovered for 12-15 minutes, stirring occasionally, until the water is absorbed. Remove from heat and let stand with lid on for a further 10 minutes.

• Place rice in a large bowl. In a separate bowl, combine the sugar, 2 tablespoons vinegar and 1 teaspoon salt, and pour over rice. Stir to combine. Cover a flat tray with aluminium foil and spread rice on it to cool.The rice should be completely cool before using.

• Choose from a variety of fillings. We used fresh salmon and tuna, cucumber and avocado. Prepare the fish and vegetables by slicing into batons about 5cm long. Set aside. Meanwhile, combine remaining vinegar and 300ml cold water in a bowl.

• Place 1 nori sheet, shiny-side down, on a bamboo mat (or non-stick baking paper). Make sure longest edge of nori is at top of mat. Dip hands in water mixture (to prevent rice from sticking) and spread a quarter of rice over bottom two-thirds of nori, leaving a small border around edge.

• Spread a thin line of wasabi along the middle of the rice and arrange a little of the fish and vegetables alongside the wasabi. Gently lift the end of the mat closest to you, and roll it over the ingredients to enclose.

• Continue rolling the mat forward to make a complete roll. With one hand on top, gently roll mat back and forth a few times to make a nice round shape. Use a sharp knife to slice the rolls at 2cm intervals. Serve with pickled ginger, soy sauce and extra wasabi.

<http://www.taste.com.au/recipes/6387/sushi>

=] hope you all like this!~

Japanese Food

Anyone Love Japanese food?

EVERY ONE LOVES IT!

there are many of Great Japanese food resturants in Sydney.

Let's find them out!~

Sushi Train is a sushi bar restaurant. It located in many surburbs in Sydney. You can find it easily. It's cheap and delicious, of course it is fresh too. Check out their website and you can find more information about Sushi Train.

Wagaya is a very popular restaurant with their special "touch screen" menu. People love this place because of different reason:

Why is it that something as simple as an electronic ordering screen can make dining out so much fun!! Sure... the menu is riddled with spelling mistakes, and the food isn't anything too spectacular, but overall it is still a fun dining ...‎ By Chris Muir - 9 Jul 2010

The sashimi and sushi is fresh and all dishes come promptly. Unlike Mizuya (another similar jap restaurant on george st), the food is reasonably priced and the portions are decent. By slg21 - 30 May 2010

You can find more opinion and information on the websites linked abouve.

It is located at 1/78 Harbour St, Haymarket NSW 2000

(02) 9212 6068

Hope everyone will enjoy it=]

this blog is [ to be continued].. we will add more restarurants in the future =]

Chocolate macaroons

today, we are going to make Chocolate macaroons=]

Macaroons are very delicious baked cookies. It has variety of light.

Today, we are going to make Chocolate Macaroons buy ourselves.

Ingredients:

Macaroons
½ cup ground almonds, sifted
1 cup pure icing sugar, sifted
4 tbsp Dutch-style cocoa, sifted
2 eggwhites
¼ tsp cream of tartar

Ganache
75g dark couverture chocolate
1 tsp butter
4 tbsp cream

Method

For macaroons

Preheat oven to 200C.
Prepare 2 baking sheets lined with baking paper.
Mix the sifted ingredients together in a bowl and set aside.
Beat the eggwhites with the cream of tartar to snowy peaks. Fold a spoonful of the eggwhites into the sifted mixture to blend and then fold in the rest of the eggwhites quickly but with a light hand.
Spoon teaspoonfuls of the mixture onto the paper-lined trays, leaving 3cm between blobs. Do this as quickly as possible and place trays immediately into the preheated oven. Cook for 8 minutes or until the macaroons feel firm on the outside.
Wet a teatowel with cold water, wring out and place on the bench. Remove trays from oven and place on the damp cloth for a few minutes. With a spatula slide the macaroons onto a cooling rack. Allow to cool completely before filling. If not needed immediately, store unfilled macaroons in an airtight container.
Makes 16 pairs.

Chocolate ganache filling

Break chocolate into small pieces and pulverise in the food processor to a powder.
Bring cream and butter to the boil in a pan.
With motor running pour the boiling cream mixture onto the chocolate in a steady stream. Process until smooth. Refrigerate until just cold and then beat in an electric mixer until soft peaks form. Use straight away.
Excess ganache will become too stiff to spread. Allow it to return to room temperature and then rebeat for a few minutes to regain spreadable consistency. <http://www.cuisine.com.au/recipe/Chocolate-macaroons>

photo form: <http://www.charmedeventsplanning.com/absolutelycharmed/wpcontent/uploads/2009/08/Macaroons1.jpg>
<http://www.epicurean.com/featured/images/french-chocolate-macaroons.gif>

=]

FIRST!

TODAY "SIBT FOOD BLOGGER" ARE OFFICIALLY CREATED! :D

WELCOME AND ENJOY!