Saturday, June 6, 2009
Sushi Fusion Style.
Ingredients: Serves 6 People.
1 Ib. Ahi Tuna (Sliced)
1 Ib. Sushi Salmon(Sliced)
1 Ib. Hibachi Fish (Sliced)
1 Avacodo (Sliced)
1 Cucumber (Sliced)
1 Bunch of Asparagus
1 Yellow Bell Pepper (Sliced)
1 Pack Sheet of Seaweed
2 Cups of Sushi Rice
Sauces:
1 Oz Wasabi
1 Cup White Vinegar
¼ Cup Ranch Dressing
1 Oz Ginger
¼ Cup Soy Sauce
¼ Cup Thousand Island dressing
1 Cup Shredded Sharp Cheddar Cheese
1 tbsp. of Black Pepper
1 tbsp. of Sesame Seeds
4 tbsp. of Sugar
¼ Cup of grated green Chilies
4 Cups of Water.
Pinch of Salt.
Option: Sprinkler Salmon Caviar on top of the Sushi.
Method:
Boil 4 Cups of water. Bring to broil add sushi rice and put the lid on top till the rice is cooked. Approximately for 40 minutes. Take ¼ Cup of vinegar and 4 tbsp of sugar add to the rice after cooked.
Saute the asparagus for 3 minutes in sesame oil and put aside.
Five different sauces are followed.
1. Mix the ranch dressing into ½ Tbsp. of wasabi and 1 tbsp of green chilly.
2. Add thinly sliced ginger in ¼ Cup of vinegar with pinch of salt and sugar.
3. To make dynamite sauce mix ¼ Cup of Thousand Island dressing with ¼ Cup of water and 1 Cup of Cheese. Bring to broil for 2 minutes.
4. Add diced chilly to ¼ Cup of vinegar with ½ tbsp of salt.
5. Add ¼ Cup of Soy sauce to 1 tbsp of wasabi and 1 tbsp black pepper.
Place sheet of wooden stick on the bottom of the counter, place plastic on top, place seaweed (e.g. use nori) spread a layer of sticky rice on the sheet. Sprinkler sesame seeds on the rice. Spread wasabi dressing #5 on the rice.
Turn upside down. Place sliced bell pepper, asparagus, fish, cucumber and avocado on the center of the rice rectangle. Roll them tight with the help of the wooden matt to shape the sushi into a cylinder. Cut to sushi into bit size pieces.
Serve with ginger, soy wasabi sauce, chilly vinegar sauce, ranch sauce and dynamite sauce.
1 Ib. Ahi Tuna (Sliced)
1 Ib. Sushi Salmon(Sliced)
1 Ib. Hibachi Fish (Sliced)
1 Avacodo (Sliced)
1 Cucumber (Sliced)
1 Bunch of Asparagus
1 Yellow Bell Pepper (Sliced)
1 Pack Sheet of Seaweed
2 Cups of Sushi Rice
Sauces:
1 Oz Wasabi
1 Cup White Vinegar
¼ Cup Ranch Dressing
1 Oz Ginger
¼ Cup Soy Sauce
¼ Cup Thousand Island dressing
1 Cup Shredded Sharp Cheddar Cheese
1 tbsp. of Black Pepper
1 tbsp. of Sesame Seeds
4 tbsp. of Sugar
¼ Cup of grated green Chilies
4 Cups of Water.
Pinch of Salt.
Option: Sprinkler Salmon Caviar on top of the Sushi.
Method:
Boil 4 Cups of water. Bring to broil add sushi rice and put the lid on top till the rice is cooked. Approximately for 40 minutes. Take ¼ Cup of vinegar and 4 tbsp of sugar add to the rice after cooked.
Saute the asparagus for 3 minutes in sesame oil and put aside.
Five different sauces are followed.
1. Mix the ranch dressing into ½ Tbsp. of wasabi and 1 tbsp of green chilly.
2. Add thinly sliced ginger in ¼ Cup of vinegar with pinch of salt and sugar.
3. To make dynamite sauce mix ¼ Cup of Thousand Island dressing with ¼ Cup of water and 1 Cup of Cheese. Bring to broil for 2 minutes.
4. Add diced chilly to ¼ Cup of vinegar with ½ tbsp of salt.
5. Add ¼ Cup of Soy sauce to 1 tbsp of wasabi and 1 tbsp black pepper.
Place sheet of wooden stick on the bottom of the counter, place plastic on top, place seaweed (e.g. use nori) spread a layer of sticky rice on the sheet. Sprinkler sesame seeds on the rice. Spread wasabi dressing #5 on the rice.
Turn upside down. Place sliced bell pepper, asparagus, fish, cucumber and avocado on the center of the rice rectangle. Roll them tight with the help of the wooden matt to shape the sushi into a cylinder. Cut to sushi into bit size pieces.
Serve with ginger, soy wasabi sauce, chilly vinegar sauce, ranch sauce and dynamite sauce.
Tuesday, April 28, 2009
Chili Scallops by Lipsa
Chili Scallops by Lipsa Serves: 4 to 6 people
Ingredients:
2 lb. Scallops
1 Lime Juice
1 Red Onion- Cut in square pieces.
3 Peppers all colored – Cut in square pieces.
1 tbsp chili garlic oil.
1 whole bunch of garlic – crushed
3 Green Serrano peppers – crushed
½ Cup of Soy Sauce
4 tbsp of vinegar
Pinch of black pepper
Pinch of red chili powder.
2 tbsp of oyster sauce
1 tbsp of corn starch
½ Cup of water.
Method:
Wash the scallops in cold water and soak them in fresh lime juice. Put them aside for 2 hours.
Mix the soy sauce, vinegar, black pepper, water, red chilly powder, oyster sauce and corn starch and water. Bring to broil for 3 minutes till the sauce gets a little thick.
Saute the onions and peppers in chili garlic oil for a few seconds. Put aside. Saute the scallops and put aside. Heat some chili garlic oil add crushed garlic and green peppers, add the sauce mixture and add everything that we had put aside into the wok and cook for 2 minutes.
Serve hot, garnish with green onions.
Ingredients:
2 lb. Scallops
1 Lime Juice
1 Red Onion- Cut in square pieces.
3 Peppers all colored – Cut in square pieces.
1 tbsp chili garlic oil.
1 whole bunch of garlic – crushed
3 Green Serrano peppers – crushed
½ Cup of Soy Sauce
4 tbsp of vinegar
Pinch of black pepper
Pinch of red chili powder.
2 tbsp of oyster sauce
1 tbsp of corn starch
½ Cup of water.
Method:
Wash the scallops in cold water and soak them in fresh lime juice. Put them aside for 2 hours.
Mix the soy sauce, vinegar, black pepper, water, red chilly powder, oyster sauce and corn starch and water. Bring to broil for 3 minutes till the sauce gets a little thick.
Saute the onions and peppers in chili garlic oil for a few seconds. Put aside. Saute the scallops and put aside. Heat some chili garlic oil add crushed garlic and green peppers, add the sauce mixture and add everything that we had put aside into the wok and cook for 2 minutes.
Serve hot, garnish with green onions.
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