Monday, 30 January 2012

Sautéed White Beans

This is one of those household legume dishes that my siblings and I grew up with.  Our Mama Tessie will cook white beans at least twice a week, sometimes, even more than that.  She makes different variations though, and this is one of the simpliest way of cooking white beans. 

White beans, other times called navy beans, are cheap but rich and healthy sources of protein, complex carbohydrate and dietary fiber that comes with low fat and low sodium.  A 100g. of cooked unsalted white beans contains the following nutritional values.

Nutritional values per 100 g. of cooked unsalted white beans:
Calories          :   126 kcal
Total Fats         :  0.35 g
Cholesterol     :   0 mg
Saturated Fats :  0.09 g
Protein            :   9.75  g
Trans Fat         :  0 g
Sodium           :    6.01 mg
Dietary Fiber    :  6.31 g
Carbohydrate  :   25.13 g
Sugar               :  0.36 g

Source :

It is also an excellent souce of folate, copper, magnessium, manganese, phosphorus, iron, and other nutrients.

Navy Beans
1 cup / 182 grams
calcium125.58 mg
copper0.38 mg
folate254.80 mcg
tryptophan0.18 g
manganese0.96 mg
protein14.98 g
vitamin B1 (thiamin)0.43 mg
phosphorus262.08 mg
magnesium96.46 mg
iron4.30 mg

source : 

So, for those who are on special diets, on vegan diets, or those who are looking for healthy alternative source of protein, try eating white beans :-)  In our hometown, Tabuk, white beans are sold cheap at less than a dollar for a 200 g. dried white beans

Here's a very simple but nutritious recipe.  Add a bunch of moringga (malunggay) leaves or sweet potato leaves (kamote tops) to make it more delicious and healthier. You can also add slices of pork but don't expect it to be as healthy as when it's cooked without pork :-)



White Beans - 200 g.
Garlic, coarsely chopped - 4 cloves
Onion, diced - 1 medium
Ginger, diced - 1/2 inch
Salt and freshly ground black pepper to taste
Water - enough to cook the beans but do not put too much


Cooking Procedure

  1. Wash and soak the beans in water overnight.
  2. Drain the white beans and place it inside a  pressure cook along with the water and cook it under pressure for at least 30-45 minutes until the beans are soft but not truly cooked
  3. In a saucepan, sauté the garlic then the onion and ginger.  Stir until the mixture becomes aromatic. 
  4. Add a scoop or two of the beans.  Transfer this sautéed mixture to the pressure cooker
  5. Season with salt, and pepper, and cook it under pressure for at least 10 minutes or until the beans are soft and cooked
  6. Remove the lid.  Adjust the taste as needed.
This makes 4-6 servings. Enjoy a healthy legume soup dish :-)

 © Fresha-licious (30January2012)

Saturday, 28 January 2012

Nyonya Inspired Fried Vermicelli

Frederick's Nyonya Inspired Fried Vermicelli using Rice Vermicelli (Bihon)

The Husband and I went for a few days tour in Malacca, Malaysia exactly a week ago.  We still have  “Malacca hang-over” specially with the nostalgic food we have tasted in that historical part of Malaysia.

One of the dishes that we came to like is the fried bihun we had at a Muslim restaurant located inside the bus terminal in Sentral Melaka.  Since it’s a Muslim restaurant the noodle dish is of course free of lard and pork and contains only prawns and slices of squids (they call it sotong).  It was really so tasty that we have to buy another for take away.  The Husband promised to cook fried bihun or something  similar, when we get back to Singapore. So yesterday, he did cooked a similar fried noodle dish.

What I like about my husband is that he can whip up and copy a dish and come out with a dish that has almost if not exactly the same taste as the one he is copying.  That is by merely tasting and smelling a certain dish he wanted to copy, and of course checking the ingredients that are on the dish served.  I, on the other hand, am  still a bit conservative when it comes to cooking dishes specially those that are common, traditional, or popular.  I have to check several published recipes, from books or from the internet, before I come up with my very own recipe of a "similar" dish.  But I can also copy a dish by just smelling and tasting it, specially when pork is involved.   Sometimes I am successful in copying it or cooking my version of the same dish, but most of the times, I am not :-) so I prefer having a reference for a dish I want to copy just to make sure that I am doing it right :-)

Anyway, here is the Husband's delicious Malacca Nyonya inspired fried vermicelli.  We are not Muslims so I requested him to add some pork :-) this is the second time he's cooking this fried bihon. 



Rice Vermicelli - 400 g.
Shrimps (shell and head intact) - 20 pcs.
Pork, sliced - 250 g.
Squid, sliced into rings - 250 g.
Carrots, julienned - 1 medium
Cabbage, julienned - 100 g.
Bell Pepper, julienned - 1 medium 
Onion, diced - 1 medium
Garlic, crushed and chopped - 10 large cloves
Fried shallots - 6 tbsp
Salt - 3 tsp or to taste
Ground Pepper
Shrimp Cube - 2 pc
Sunflower oil or any vegetable oil - 3 to 5 tbsp

The Husband used bean vermicelli or sotanghon in Tagalog when he first experimented on this dish last Wednesday.  He used rice vermicelli in this recipe since we can't find any available bean vermicelli. I like the bean vermicelli more than the bihon because it is silkier and smoother.

The Husband's first fried vermicelli using Bean Vermicelli (Sotanghon), he used frozen peeled shrimps on this.  He didn't add squid too, only pork.

If you have mantika ng baboy or oil used in frying pork, better use that as it will make the dish a lot tastier.  Also, you can use frozen shrimps without the heads and shells, though the fresh ones it will make the dish more flavorful.

Cooking Procedure :

1. Soak the vermicelli for 30 minutes.  Drain and set aside.
2.  heat the oil in a wok and sauté the garlic.  Then add the sliced pork and pan fry both until they are almost roasted.  Add the onions, shallots, and shrimps and pan fry it until the shrimps turned brown and become aromatic.
3. Add the cabbage, bell pepper, and carrots.  Add more oil if necessary but no more than 1 tbsp. 
4.  Dissolve the shrimp cube in a tablespoonful of water and add it in.
5.  Immediately stir in the squids then the noodles.  Drizzle with salt and pepper to taste.
6.  Pan fry the vermicelli and the rest of the ingredients until the noodle is cooked.

Serve with lime or vinegar with chopped onions and hot chilies. The Husband added a drizzle of Tabasco to his plate of fried vermicelli for a fiery hot taste.   A cup of teh tarik or a freshly squeezed orange juice would be a good drink that come with it :-)

Note:  no nutritional value available at this time


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 © Fresha-licious (28January2012)

Friday, 27 January 2012

Pork Knuckles in Sweetened Black Vinegar : A Post-Partum Dish

Happy lunar new year to all!!!  May this year of the dragon bring more love, peace, joy and prosperity to all of us.

My boss, Esther, and I were chatting about anything under Sundat’s roof when she noticed that I am gaining weight and that my pimples are worsening.   Esther asked me:  you didn’t have pimples before.  How come now?  I actually didn’t know how to answer her, I just shrugged my shoulders and said “I don’t know” because in reality, I really don’t know what’s going on inside me .  So we chatted more until we came to the topic of losing weight and detoxifying after the Chinese new year binging.  She mentioned about a Chinese dish that is good for detoxification as well as a dish highly recommended for women who have just given birth.  I got interested in it since it involves pork knuckles.  Detox and pork?  I’m not sure about it.   What is important is that this is also a nutritious post-partum dish aside from “it’s belly trimming effect” (as according to Esther).

Anything about conception, pregnancy, post-partum care, and baby care interest me and of course weight loss, A LOT.  So when I learned of this I quickly checked the internet about it and I chance upon this recipe, Pork knuckles in sweetened black vinegar posted by Ann and Jeff in their blog

As for pregnancy and post partum care, I believe that the first 1 or 2 months after a woman has given birth is very important as important as the months prior to conception as well as during her pregnancy period.  A new mother needs the best nutrition as well as optimal rest in order to recover fast.  Filipinos like Chinese believe in the same thing.  My mother will not allow my siblings to do house chores nor go outdoors, nor be exposed to cold  water nor wind, they can’t bath in cold water nor drink cold water, during the first month after they gave birth.  You call it pamahiin and most may claim that it is lacking with scientific evidence but I don’t care.  When it comes to health, people like me knows how to draw the line.  And as long as I don’t put myself nor my child nor any of my family in danger pamahiin, scientific, or not, nothing really matters.  I can use them both or totally not use them at all J.

As per Chinese beliefs, new mothers need to eat plenty of fish soup, chicken soup, and pig knuckle soup due to the nutrition, maybe protein, that it can provide. For the  pig knuckle soup, the pig knuckles are boiled for a long time with ingredients such as a lot of ginger (800 g.???), eggs, in plenty of sweet black vinegar.  Chinese people believe that this soup provides the much needed protein and can compensate for the loss of calcium and other nutrients needed by the body.  And oh, salty food should not be eaten at it will hinder in the production of breast milk.

Below is Ann and Jeff's recipe.  Please check this link for their original recipe :  Pork Knuckle in Sweetened Black Vinegar 猪脚醋



 © Fresha-licious  (27January2012)
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Pork Knuckle in Sweetened Black Vinegar 猪脚醋

By Ann and Jeff of

This is a popular Chinese confinement food. The Chinese believe that the body is "cold" after giving birth so we need to consume a lot of "heaty" food like ginger and sesame oil after childbirth. Since it is so tasty and appetising, many people enjoy this dish even though they are not going through confinement, even men!

Pork Knuckle in Sweetened Black Vinegar 猪脚醋

The key to this dish is to use the best ingredients you can get. Ginger is traditionally known to dispel postpartum body 'wind', get rid of the 'cold' and improve blood circulation. If your body is not taken care of properly after birth, it may lead to rheumatism or inexplicable aches and pains in the future, that's why ginger is consumed a lot during confinement. I used Bentong ginger, which I was told is the best type of ginger around. It is from Bukit Tinggi, Bentong, which is a town or district in the state of Pahang in Malaysia. It is apparently more pungent and gives a different flavour to the dish. The amount of ginger added in this dish depends on how spicy you want the dish to be. As for black vinegar, it is to help purify the blood and cleanse the arteries. The black vinegar in this dish helps to dissolve the calcium content in the pork bones, which results in a calcium-rich sauce.
  • 1 whole pork knuckle (about 2.2 kg) - chopped into chunks
  • 2-3 tbs sesame oil
  • 800 g ginger (I used Bentong ginger) - peeled and sliced
  • 1 bulb garlic - peeled and crushed
  • 4 cups sweetened black vinegar
  • 1 tbs light soy sauce
  • A few hard-boiled eggs - shelled (optional)

  • Blanch pork belly. [Place pork into a pot, add enough water to cover. Bring to boil. Once water comes to a boil, remove from heat, drain and wash with cold water.]
  • In a large pot, heat up sesame oil.
  • Add ginger and fry until fragrant.
  • Add garlic and fry until fragrant.
  • Pour in all the vinegar and bring to boil then lower heat to simmer for about 30 mins.
  • Add in pork knuckle, bring to boil then lower heat to simmer for about 1 1/2 to 2 hrs or until tender.
  • Season to taste.
  • If you are adding eggs, add in towards the last 10 mins of the cooking process.
  • You can serve immediately with plain rice but it's better to leave it and chill the stew overnight before eating. This way, you can skim away the fats and also helps the flavour.

Tuesday, 24 January 2012

How to Cook A Crispy Fried Tilapia

This is my secret way, which I am now sharing with you, of frying a crunchy-licious tilapia. This is how my husband Frederick wants his fried tilapia to be :  with a crispy and crunchy crust and a moist and juicy meat . Served with  padas (salty fermented small fish) with chopped onions and a squeeze of fresh calamansi or lime or lemon and he'll finish off all the steamed rice in the rice cooker :-)

Try it yourself 



Tilapia, sliced into 3 parts – 1 whole
Sea Salt
Potatoa starch or cornstarch
Frying oil

Cooking Procedure:

1. Clean the fish:  remove scales and innards.  Cut into 3 parts.
2.  Pat dry then rub salt on the surface of the cut fish.
3.  Coat the fish thinly with the starch.  Shake excess starches.
4.  Heat oil in a frying pan, you must see bubbles in it.  Amount of oil should be enough to cover at least half of the fish.  
5.  Fry fish until it is golden brown and crispy.

Serve with padas mixed with calamansi juice and boiled kai lan and sliced tomato on the side.

 © Fresha-licious (24January2012)


Saturday, 21 January 2012

Kinilaw na Atay ng Baboy

Kinilaw na atay ng baboy or Raw pig’s liver in vinegar sauce.  It is my Mama’s most effective and fast active anti-anemia home remedy.  Eating this once or twice a day for 5 consecutive days may help cure your anemia.  Of course you also need to take iron to speed up your recovery from the said disease.  Do consult with your physician though about this.

Nonetheless, with or without anemia, anyone can enjoy this as an appetizer and beer companion :-) Cheers!



Pig’s liver – 200 to 300 grams
Onion, chopped – 1 medium
Ginger, minced - 1/4 inch
Vinegar – 5 tbsp
Salt and pepper to taste

Cooking Procedure:

1. Boil water and blanch pig’s liver in it soaking the liver for a minute.  Drain the liver and slice it into bite size.  The liver should still be bloody at this stage.
2.  Mix vinegar, salt, and pepper and pour it on the sliced liver.  Let it sit for a few minutes then add the chopped onion.

Serve and enjoy.

 © Fresha-licious (20January2012)

Friday, 20 January 2012

Kare Kare

kare kare

It's a long holiday ahead and my husband and I are currently en route to Malacca, Malaysia.  We'll let everyone know if the place is worth visiting.

For now, I am posting my second kare kare recipe in our blog. I have posted our first kare kare recipe sometime in 2009 (see kare kareng pata).  Pork knuckles were also used in our first posted recipe.

Kare kare is one of those comfort food that Filipinos like me and Frederick love to eat.  It is a meat stew in peanut sauce with the addition of variety of  vegetables like string beans, pechay, puso ng saging, eggplant, etc.  Traditionally, the ox tail and tripe are used, however, like many other dishes, this dish evolved and Filipinos are now using other meat variants of their own choice aside from the ox tail and tripe.  

For me and my husband too, we often use pork knuckles or any part of the pork legs and if tripe is available (regardless if its beef  or mutton) we also add it in.  And then any available veggies are added, but I make sure that I have pechay,  string beans, and eggplant as ingredients.

Bagoong alamang (shrimp paste) traditionally goes along with kare kare to provide the needed saltiness for the dish.  But since bagoong alamang is seldom available in Singapore,  I always make sure that my kare kare taste good even without bagoong alamang.

Here is my simple recipe for   KARE KARE
( )


Pork knuckles / pig's legs / Pork Trotters – 1 kg
Beef Tripe – 250 g.
Pechay – 1 bundle
String beans, cut into 3 inches long – 10 strings
Eggplant, sliced into wedges  – 1 long
Peanut butter (unsweetened or not so sweet variety) – 8 to 10 tbsp
Rice Flour – 4 tbsp
Water – 1 L or more, enough to cook the meat
Garlic, crushed and coarsely chopped – 6 large cloves
Onions, diced – 2 medium
Fish Sauce – 4 tbsp
Salt – to taste
Peppercorn kernels
MSG or Magi Magic sarap
Vegetable oil – 2 tsp

I use rice flour, because I have no ground roasted rice to thicken the peanut sauce.  If both are unavailable, make use of cornstarch as thickener.

Cooking Procedure:

1.  Boil the beef tripe under pressure separately for 30 minutes (start timing from the moment the pressure cooker whistles) see instructions on how to use a pressure cooker here - Four Ways to Cook in a Pressure Cooker

2.  Heat the vegetable oil in a pan then sauté the garlic, then the onion in it.  Add the pork knuckles and pan simmer it for 2 minutes or until the juice of the meat comes out.
3.  Transfer the sautéed prok knuckles into the pressure cooker, add water just enough to cover the pork knuckles.  Add an inch more water.  Boil under pressure for 15 minutes or until the meat is fork tender.
4.  Scoop out the meat and set aside, then cook the veggies in the broth, eggplant first, then the stalks of the pechay, and string beans.  Bring to a boil then add the leaves of the pechay.  Remove the veggies and set aside.
5.  In a bowl, mix the rice flour with a little broth.  Dissolve the rice flour to form a sticky paste.  Add it to the broth and stir. Add the peanut butter and the rest of the remaining ingredients (except for the veggies and meats) and stir.  Let it simmer until the sauce thickens.  Add more salt to taste
6.  Mix in the cooked meat, pork knuckles and tripe, and the veggies.

Serve with steaming hot rice

 © Fresha-licious (20January2012)
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see our other kare kare recipe:
1. kare kareng pata

Yuki Yaki and Its DIY Teppanyaki & Ice Cream

Me, my husband, as well as my sister Kristine are patrons of Yuki-yaki. And why not?  It is an affordable buffet restaurant that offers salmon, seafood, pork, beef, and ice cream.  Not only that, it offers an experience of enjoying the food as you cook it yourself.  That’s why when we learned that it is already closed for good, we really felt bad.  For me, it felt like I was robbed off with my favorite fatty fried pork meal and salmon.

We had dined in at Yuki Yaki countless of times, but I never came up with a review when it was still in operation so this is a “tribute” to a nice and cozy buffet restaurant that we were “robbed off”. Of course we understand that it's management may have a good reason of closing it down.

Food :  Yuki Yaki is an all-you-can eat and Do-it-yourself teppanyaki, steamboat and ice cream, teppanyaki and sashimi buffet.  By do-it-yourself, it means you choose a  raw food and cook it yourself in a cooker placed at the center of your table.  Tables at yuki yaki were each equipped with built-in stoves for both steamboat and teppanyaki or barbecue/grill.  

Grilling area on the dining table

tepanyaki and steamboat experience

For their teppanyaki,  customers are allowed to grill or fry-in-butter their choice of seafoods like mussels, shrimps, bamboo shellsfish, clams, a lot of fish varieties like dory, salmon, tuna, cuttlefish to name a few, and choices of marinated chicken, lamb, beef, and pork.  They also have steamboat for those who wants to boil their noodles, vegetables and seafoods and oh some ready made seafood balls (fish, squid, chicken balls etc.) fish cakes, and other ingredients for Yong tau fu.

And there’s the do-it-yourself ice cream.  There are more than 5 flavours of ice cream to choose from, which you can also mix and match as you wish and they come with many different toppings from candy spinkles, chocolate chips, nuts, etc.

Of course, they also serve sashimi, sushi, and tepanyaki.  And some Asian dishes like the “hot and sweet baby sotong (octopus)”  as I call it, seaweed salads, some vegetable salad, fried samosa, fried popiah, fried spring rolls, fried salmon skin, etc.  

Desserts are served also, with sliced seasonal fruits, some mochi, and yogurt-puddings.  If I remember it right, the last time we ate there, they have cheesecakes and chocolate cakes for dessert.  And of course, they offer overflowing drinks – from coke and other sodas to lemonade and flavoured iced tea and the hot drinks consisting of brewed coffee and do-it-your-own tea J (using tea bags hehehe)

What food do we like at yuki yaki?   Everything most specially the salmon and the marinated meat.  My husband likes their beef and the salmon sashimi, and the baby octopus.  Kristine likes the ice cream most.  Me, I think most of it specially the marinated pork and the salmon of course.  And it is in yuki yaki that we first tasted the bamboo shellfish J

Ambiance :  The place has a modern design with a  Japanese touch because of the wooden tables and chairs, and a combination of dark brown, light brown, and peach paints on its walls, dividers, and tables.  Of course, do not expect that the ambiance is as lucrative and elegant as a fine dining Japanese restaurant, because it is not.  

The ambiance is more of a fast-paced, lively, and noisy dining place.  For someone who want to dine in peace, you'd feel like you are surrounded by a congregation of rowdy group of people.  Specially when you go their at dinner time during weekends, it is almost always fully packed.

Service :  There staff, generally, were friendly and helpful.  They were pleasant to talk to.  Most of the staff are Chinese from China if I'm not mistaken but they do had Filipino staff waiting tables too. A fast-paced buffet restaurant like that, their service is speedy too.  They wipe-out used plates and glasses without us getting their attention to do so.  They also suggest to change the aluminum foil for the tepanyaki when they think we need to :-)

There are of course the hits and misses for Yuki Yaki which are noticeable specially if you have been at the same place for like more than 6 times.  There are days where the raw food are not fresh specially the salmon head and the bamboo shells.  There are also some days where the repleneshing of food in the chiller are slow, like one time when we have to wait for the chocolate syrup/cream used to make DIY ice cream.  But at a price between $19 – 25, we can’t complain much.

We do miss Yuki Yaki and it’s teppanyaki and it’s DIY icecream.  We’ve been to buffet restaurants offering steamboat at the same price, but none beats yuki yaki just yet.  

Yuki Yaki by the way is part of the suki group of restaurant.  It was located before at Marina Square

 © Fresha-licious (19January2012)

Wednesday, 18 January 2012

Biko (Glutinous Rice Cake)

Glutinuous rice cakes like biko is one of my favorite Filipino delicacy.  It is my very favorite snack, dessert, breakfast, etc. that if I'm to choose between a chocolate cake (which is also a favorite of mine) and  biko, I will always choose the latter.  That is most specially when it is cooked like the Japanese steamed rice style - sticky and the grains look longer, fuller, and firmer.  And as much as possible, I don’t want a glutinuous rice cake that is overcooked nor too soft nor soggy.  I just want it to be just right to the bite, firm, and a bit chewy but not hard and rubbery.

I grew up knowing and calling this glutinous rice cake as kankanen (Ilocano term) and my Lola Paring and Mama Tessie always find time to cook kankanen for our afternoon snack.   I remember my Lola Esting who cooks one of the best biko / kankanen in my hometown. Yet, despite being surrounded with family and relatives that cooks delicious kankanen / biko I never learned how to make one.  I am actually hesitant to cook glutinous rice cakes because I don’t know how to cook it.  And I’m afraid that I might not be able to get the right taste and texture of biko / kankanen that I like and embarrass myself in the process :-( .  So cooking biko is never in my cooking list priority.  

My husband knows that I love biko / kankanen that's why, when we bought biko / kankanen at one of those Filipino stores at Lucky plaza, he promised to cook biko for me.  And so Frederick did cook biko / kankanen, the following day, for me.  It was not as perfect as I wanted it to be, coz it was soggy and overcooked :-( nonetheless, it still tasted good and scrummy.

Here is his first biko / kankanen recipe.  Frederick is half-Cagayano so he tried to follow the Cagayano way of cooking this rice cake.  

I think I'd try my hands on cooking kankanen / biko the way I want it :-)



Glutinous Rice - 500 g.
Water - 4 cups
Muscovado Sugar - 200 g.
Brown Sugar - 350 g.
Calamansi Rind, chopped - 2 tsp
Coconut Oil or Vegetable oil - 2 tbsp

Cooking Procedure:

1.  Wash the glutinous rice and soak it in water for about an hour.  Drain and transfer it to the pressure cooker.
2.  Add water (4 cups) and bring it to a boil.  Once it starts to boil, remove from heat and drain in.
3.  In a double boiler, boil water.  Place banana leaves on top of the steaming plate / basket.  If banana leaves are not available, use aluminum foil. 
4. In a large bowl enough to contain the glutnous rice, mix the oil, calamansi rind and sugars (the muscovado and brown sugar) with the half-cooked glutinous rice.
5.  Transfer it to the steaming basket covered with banana leaves or aluminum foil.
6.  Steam the glutinous rice until it’s cooked.
7.  transfer it in a serving dish, flatten the biko and sprinkle it with muscovado sugar.

 © Fresha-licious (18January2012)

Monday, 16 January 2012

Salmon & Fake-Crabstick Uramaki

Frederick and I share the same liking for Salmon, sashimi, and sushi that everythime we get a chance at fresh salmon, we make our own sashimi and sushi. 

Today, we are posting our salmon uramaki.  It's another type of sushi.  Uramaki literally means "inside-out roll.  This refers to the fact that the nori is inside and the rice is outside.    We wrapped the fillings we used with the nori then we wrapped the nori with rice.  We didn't have any other ingredients to coat the uramaki, so for some uramaki, we left the rice as is (uncoated) and the rest we wrapped with nori again.

We made another type of sushi last month  which is the futomaki, where in the nori is used to wrap the rice cylinder.  Check this for the recipe - Salmon-Crabstick Futomaki

Here's our  SALMON& FAKE CRAB URAMAKI  recipe:


Nori – 10 sheets or as many as you can make
Salmon, thinly slice (1.5" x 0.1/2") - 200 g
Crab stick, immitation, sliced lengthwise - 4 sticks

Mayonnaise - 1 1/2 tbsp
Wasabi paste – to taste

Sushi Rice (see ingredients in
Salmon-Crabstick Futomaki)

Rice, cooked – 1 1/2 cup
Apple Cider Vinegar - 1 1/2 tbsp

Egg w/ milk  (see ingredients Scrambled Egg w/ Evaporated Milk )

Egg, beaten - 1 whole
Evaporated Milk - 1 tbsp
Ground Pepper - a dash
vegetable oil - for frying

Sushi Dip

Kikkoman light soy sauce – 3 tbsp
Calamansi juice from 2 Calamansi fruits
Wasabi paste – as desired

Cooking Procedure:

1. Sushi Rice :  Mix the cooked rice and vinegar.
2. Sushi Sauce :  Mix all the ingredients for the sauce

3. Egg with milk :  Mix all the ingredients and fry. Fold the two opposite sides of the egg towards the center.  Slice into 1/2" x 3".
Uramaki assembly:

- Place a nori sheet on top of a bamboo mat.
- Spread half of the sushi rice on top of the nori.  The rice should occupy 1/3 of the sheet
- Mix the mayonnaise and wasabi paste (as desired) togethher. Spread 1/2 of the mayonnaise-wasabi mixture on top of the rice.
- Place the filled nori roll on top of the rice.
-  Roll up the bamboo mat, pressing it forward to shape the rice mixture into a cylinder.  Removed the sushi from the bamboo mat and slice it into smaller pieces.

Makes  4 rolls = 32 pcs of uramaki . Here’s the estimated Nutritional values per piece based on the ingredients used.  Good for 2-3 persons 

Calories :  43 kcal
Total Fat:   1.27  g.
Cholesterol :  11.20 mg.
Saturated fat : 0.19 g.
Protein :  2.38 g
Trans fat  :  0 g.
Sodium : 16.21 g.
Dietary fiber :  0.06 g.
Carbohydrate :  4.88 g.
Sugar  : 0.34 g.


 © Fresha-licious (16January2012)