RECIPE: CALIFORNIA MAKI

I do love Japanese food but unfortunately its either expensive or unavailable in my area.

I always wonder how is it made or how can I have it daily or every time I wanted.

So I did search the web for a place where can I buy Japanese ingredients in Manila. Fortunately I have found FUJIMART and its just on the way from my supplier. I will write a separate post about it.

I decided to make CALIFORNIA MAKI. The difference between California Maki and Sushi is the way it's rolled. The California Roll has the sushi rice on the outside with the nori on the inside. A Sushi roll has the sushi rice on the inside with the nori on the outside.

CALIFORNIA MAKI RECIPE

4 TBSP MIRIN (RICE WINE)
1 TBSP SUGAR
1/2 TSP SALT
4 CUP JAPANESE RICE COOKED
CRABSTICK (KANI)
RIPE MANGOES
MAYONNAISE
CUCUMBER
NORI (SEAWEED PAPER)
EBIKO
BAMBOO MAT

PRCEDURE:

1. Mix mirin, sugar and salt. Place on a microwave oven for 1 minute to fully dissolve.
2. Pour the mirin mixture to the rice and then fold using wooden spoon.
3. Make sure to wrap the sushi mat with cling wrap.
4. Lay the nori sheet into the mat (shiny side down). Cover the entire sheet with rice. Then flip over.
5. Place the crabstick, mayonnaise, mangoes and cucumber. Using the mat as a guide, carefully roll the California roll into a tight log. Remove the rolling mat.
6. Cut into half and roll it to ebiko. Then cut it to either 8 or 6 equal portion.
7. Serve it with soy sauce and wasabi if desire.

Here is the video on how I did it. Click HD for better viewing.

Please do note that I am not a chef and all my recipe are based on my experienced.

There you go Nayshie. Happy Cooking.

xoxo,

RECIPE: NO BAKE MANGO CHEESECAKE

It's the season of mangoes. So for my mum's birthday I decided to prepare NO BAKE MANGO CHEESECAKE.

NO BAKE MANGO CHEESECAKE

INGREDIENTS

FOR THE CRUST:

 1 CUP CRUSHED GRAHAM
 1/4 CUP MELTED BUTTER
 1 BAR CREAM CHEESE
 1 CUP CONDENSED MILK
 1 CUP FROZEN ALL PURPOSE CREAM

PROCEDURE:

 1. Stir together first 2 ingredients in a bowl; press into bottom of a 5 inch pan plus 16 pcs 2 oz cups.
 2. With an electric mixer, beat cream cheese and condensed milk until fluffy.
 3. Add all purpose cream and fold.
 4. Pour batter into prepared crust.
 5. Garnish with Mango Chunks
 6. Cover and chill 4-6 hours

Serving Suggestion: 1 piece of 5 inch cake and 16 pieces 2 oz cups

You have to remember we didn't put any gelatin or agar agar, so the staying power of the cake is minimal.

Base on my experience it lasted 1 1/2 hous without melting.

Here is the video on how I did it. Click HD for better viewing.

Have a good day NAYSHIE, share your creations on the comment box below and I will be happy to see.

xoxo

RECIPE: BUKO PANDAN SALAD

Have you ever experience an impromptu event. That you need to prepare all the food with limited time. Of course, one of the most important part every filipino handaan have are the dessert.

Last time I have a sent off party for my husband, we only have less than a day to prepare.
Your Nayshie will never say no to the husbands will of having drinking session with my relatives.
For the dessert I prepare one of our favorite:

BUKO PANDAN SALAD

INGREDIENTS

FOR THE JELLY:

1 PACK JELLY POWDER
2 1/2 CUPS WATER
3/4 CUP SUGAR

SALAD MIXTURE:

2 CUPS JELLY CUBES
1 CUP SHREDDED COCONUT MEAT (BUKO)
1 CUP TAPIOCA CRYSTALS (SAGO)
1 CUP ANGEL KREMDENSADA

PROCEDURE:

FOR THE JELLY:

1. Mix the jelly powder to the water (make sure not hot water).
2. Put the mixture to fire and add the sugar. Mix until fully dissolved.
3. Let it boil and remove from fire.
4. Add pandan essence (optional).
5. Transfer into a mold and let it cool.
6. Once fully hardens. Cut into cubes.

FOR THE SALAD:

1. Mix all the ingredients including the jelly cubes.
2. Refrigerate for 2 - 4 hours before serving.

Serving Suggestion: 10 - 15 cups

Here is the video on how I did it. Click HD for better viewing.

Quick and easy recipe on the go and affordable.

There you go Nayshie, Happy Cooking.

RECIPE: CHICKEN FINGERS

This chicken strips are easy to make. Its my son's favorite finger food and best paired to barbeque sauce. They are also good for rice or top on mixed vegetables salad.

Here is how to make these simple recipe:

Ingredients:

200 grams Chicken breast cut into strips
2 tbsp. Chicken breading mix ( I used CRISPY FRY)
1 cup Bread Crumbs
1 egg

Procedure:

1. Cut chicken breast into 1/2 inch strips.

2. Place the breading mix and coat evenly.

3. Dip the chicken to the egg.

4. Roll into the bread crumbs.

5. Deep Fry.

6. Remove excess oil using paper towel.

7. Serve with barbeque sauce.


Here is the video on how I did it. Click HD for better viewing.

There you go Nayshie, Happy Cooking.