Still on the matter....Sushi

Hi guys!!!

So, still on the sushi matter. 

After I had downed (ate) the first batch of sushi rolls, believe it or not.... I was still hungry. 

But now, I was very inspired to try my hands on these beauties. I think they are called California rolls or something like that.  Not sure really....so please don't ask. But I guess the names of the different rolls pretty much depends on its contents. The ingredients and technique are still the same as the previous sushi roll, with the only difference being that the rice is on the outside.

If you want to learn how I made the sushi rice and other accompaniments, then do check out my previous post.  I've got everything explained in full detail.

I'm just going to start from the roll itself this time, b'cos thats where the difference is. 

Instructions

1. Place a sheet of cling film on the bamboo rolling mat and secure tightly. However, it should be  flexible enough to wiggle as the mat does. 
2. Place a sheet of nori on the mat, shiny side down. Slightly wet your fingers, then take the rice and spread it across the nori sheet.
3. Heres the tricky part. Once your sheet is covered, invert (turn upside down) the sheet with the rice. Now the rice is facing the bamboo mat and the shiny part of the sheet is facing you. 
4. Place the crispy prawns, avocado and cucumber strips across  the sheet. However, this time the contents should be placed slightly before the middle, and not exactly in the middle of the sheet.
5. Begin to roll/fold the bamboo mat, making sure your fingers are holding the contents in place. Fold the roll securely in place by gently pressing the mat over it. Transfer onto a cutting board.
6. Sprinkle some dark sesame seeds across the top and sides of the rice (don't worry, it would stick).  Place a sheet of cling film on the coated roll, and use the mat to gently press the seeds on the rice.
7. Remove the mat. Using a sharp knife, with water across the blade, cut the roll in half. Then cut out as many pieces as you want. You'll most likely get 8 pieces. Place the mat over it, and gently press it into shape again.
8. Remove the cling film, and transfer them onto your serving dish. Drizzle your sauce over the top of each slice and serve.
   

Tips

• Ensure you cover the mat with the cling film, or else you'll be cleaning sticky rice out of the crevices of the mat for a while.
• Do not press the inverted sheet onto the mat, the rice is already stuck on the nori, no need to stick it to the mat too (cling film or not).
• Ensure the rice and nori sheet are placed well on the mat. The mat is rectangular, with a flexible side, and a not so flexible side. So to prevent having to turn the sheet or mat around (especially after you've placed your contents), check that it is placed properly.
• Remember to clean your knife after each cut, and run some water across the blade to ensure clean cuts.
• You can put some wasabi paste at the side of the plate if you need some.

Its Crispy Prawn & Jellof Rice- Made ridiculously easy

Hi Guys!!!

So I had a long day at work today, and I came home hungry and exhausted. I had branched into Tesco on my way back and just picked up some cooked king prawns. Im getting a bit tired of chicken at the moment, so decided to try something different. I really didn't want to start making anything that would keep me in the kitchen longer than 30 minutes, so I figured a nice surf and turf would be perfect. 

Now remember, I said I didn't want anything too fancy or time consuming, so my turf isn't going to be a nice juicy steak or fillet minion ooh....its simply my old best friend bacon. 

Now I must admit, theres a little work to be done in the preparation, but thats my fault cos I wanted my prawns crispy and not plain. 

But for the entire preparation, I didn't use more than a pot and a pan for the cooking process. Even though I knew well and good that I could have just used one pot for it all. And ohh yeah, everything was done in under 30 minutes. 

So for this you'll need;

Ingredients

• 2 bags of 62.5g uncle ben's long grain rice (boiled)
• King prawns (as much or little as you want)(thawed)
• Half a teaspoon of ground black pepper
• 1 tablespoon of salt
• Half a teaspoon of cayenne pepper
• I tablespoon of corn flour
• 2 Strips of bacon
• Half a cup of chopped/crushed tomatoes
• Half an onion (chopped or diced)
• Half a cup of olive oil
• Half a teaspoon of garlic granules 
• Half a teaspoon of curry powder
• 2 cubes of maggi or 1 cube of OXO chicken
• Chopped parsley (garnish)

Instructions

1. Place your king pawns in a small bowl, and season with a pinch of salt and black pepper. Add the cornflour to the prawns and toss it to combine well.
2. Put half of the oil in a pan/wok and allow to heat up (but not smoke). Then transfer the coated prawns. Allow the prawns to become crispy, then remove then from the oil.
3. Transfer the bacon in to the same pan and allow to sizzle away. Once its crispy enough, remove it from the oil.
4. Toss in your chopped onions into the same oil, and allow it become tender. It would absorb those delicious bacon fat and fond (brownish stuff) stuck to the pan. You can add more oil if you wish.
5. Add in your crushed tomatoes and allow it to cook for about five minutes. (Maggi cubes/OXO + Half cup of Water = Good stock). Add your stock into the tomato and bring to a boil for 5 minutes. Add your curry powder and garlic granules.
6. Transfer the bacon into the pan accompanied by the rice and mix well. Season with the remaining salt as desired.
7. Once its hot enough and well combined, serve in a plate, top it with your crispy prawns, and of course a little parsley garnish never hurt.

Tips

Now, I know some people just can't stand the thought of mixing their rice, and would prefer to allow it cook. But remember, the rice is already cooked. Just imagine it as stir-fry. So unless you want your rice to turn to mush, stir that pot honey.

Also, theres nothing wrong in boiling your rice as soon as you start. Actually Uncle ben's only takes about 8-10 minutes to boil, which is still within my time range, especially if you're multi-tasking. 

This recipe is so deliciously easy, trust me....you'll be going in for seconds.

A welcome message to my food lovers!!!!

Hi food lovers,

Its Mz Eleanor!!!

Welcome to my blog!!!

So just a lil introduction about me.  Im really excited to start my food journey with you guys. For a while now I've been contemplating starting a food blog, but I just didn't know if I could.

Chiiilleeee.... I love cooking, trying out new recipes and just creating edible stuff. I know it can be a real drag making time for a home-cooked meal, especially if you're juggling work, the kids, the hubby and even school. But trust me...theres nothing to it.

Now I'm by no means a chef or a fancy foodie, I haven't even seen the four walls of a culinary school. Im just a laid back self thought girl, with an obsession and passion for experimenting with various food groups.

''Ladies!!!, I know it can be daunting to start cooking from scratch, but....we've got this"

Girl... Im going to introduce you to simple, easy to prepare everyday recipes, that would make your family and friends feel like you spent the whole day in the kitchen slaving for them. But hushh...its gonna be our lil secret.