imitation crab salad

http://www.food.com/recipe/imitation-crab-salad-10566

We made this in cooking class and this unexpectedly delishioso! We tripled the recipe. I remember slicing 9 green onions. We had the imitation crab salad without the salad greens. And didn't used the lemon wedges. We simply added broke the crabmeat into pieces and mixed everything together.

1 (8 ounce) package imitation crabmeat
2 green onions, sliced
1/4 cup celery, diced small.
1/2 tablespoon lemon juice, fresh
1/4 cup light mayonnaise
1/4 teaspoon dill weed
1 teaspoon horseradish, prepared
2 -3 cups salad greens (optional)
1 teaspoon chopped parsley
1 lemon, cut into wedges (optional)

Cut crab into bite-sized pieces. Combine the crab with the onions, celery, lemon juice, mayonnaise, dill weed and horseradish; mix well. Place the salad greens on 2 plates for large portions and 3 plates for small portions. Divide crab mixture among the plates; sprinkle with the parsley. Place lemon wedges on plate.

Tofu with century egg

http://www.feedthetang.com/2013/04/tofu-with-century-egg.html

1 Century egg
300g Silky soft tofu
1 stalk of celery, cut into short and thin strips
A couple of Celery leaves
1 stalk of Spring onion, roughly chopped
1 tsp Toasted sesame seeds
2 tbsp Soy sauce
1 tbsp Sesame oil
2 tbsp Vegetable oil

Remove shell of the century egg, and then cut it into 8 segments. Place tofu on a serving plate. Carefully arrange 6 segments of the egg on top of the tofu. Chop the rest of the egg into small pieces.

Place the celery on top, followed by the chopped century eggs and sesame seeds. Add soy sauce and sesame oil, and then sprinkle the spring onion and celery leaves to decorate. Heat vegetable oil over a high heat, and then add a splash to finish.

Spicy version: Add 1 tsp ground toasted Sichuan peppercorns and 1 chopped red chilli on top of the century egg. Add 1 tsp of chilli oil together with the soy sauce and sesame oil for extra heat.

Sweet Mung Bean With Sago Soup

In one of my nursing class I learned the Chinese culture terms in English. Certain food is categorize into yin and yang or cold and hot food. Mung beans are cold cooling food, well that is what my mum tells me when growing up. Thus, great for summer which is one of the reason I'm making it. It's been so hot and humid out.

I used a wok to cook it. I made full wok of soup. I put in:
1 cup of mung bean
I filled the wok with water like 2 or 3 liters
sugar or rock sugar, to taste
1/3 - 1/2 cup of sago

HOWTO: Add water and mung bean in pot or wok and let it boiled until the bean split. I covered the wok during the time. And check a few times to see if the bean has splitted. It took roughly about 30-40 minutes until the bean splitted. During the wait, I looked up online recipe to this and found the link below, which I follow in how to cook the sago and wrote the top part of this post. Which made me lost track of time in checking the beans. When I lifted the cover many beans were splitted and moved to the sides, it reminded me of the top part of an explosion mushroom for some reason. Anyways, the water level reduced and it looked like it need more water, so I added more water. I stirred it and then I used the soup spoon to take out the empty shells that were floating. When there was a gentle boil I added sago and add sugar. I couldn't find rock sugar, guess we were out, so I had to do with regular white sugar but rock sugar is preferred. I also reduce the heat to med-high. I let it boiled until the sago were half translucent and turn the heat off and cover the wok and let it sit for 15 minutes. I put the soup in container and fridge it. You can eat it hot or cold.

Added more water

I added more water because from past trials the sago will thicken the soup up, also when it's cooled it will also thicken up.

LINK: http://littlebitesbigtastes.blogspot.com/2013/06/sweet-mung-bean-with-sago-soup.html

Quinoa Salad Recipe

I made this in Agrace kitchen. Never had red quinoa before. Has a unique texture. I didn't really like the taste because I don't like basil very much so I think it tasted weird. I'm not sure if herb dressing was a vinaigrette because I couldn't taste the sourness. So I think it was just plain oil blend with herbs. Don't know, got to test it out. Well if it were me I would add olive oil.

Need:
drained, cooked red quinoa
chopped fresh cilantro - want the stem to be chopped smaller than the leaves part
chopped fresh basil leaves
Fresh Herb Vinaigrette - makes the quinoa moist and not dry
salt - add to your taste

mix together.

Simple Chicken Salad

Hospice chef also had me made chicken salad. I don't eat those kind of diet, so it was my first time making it and it was easy and simple. You can adjust the amount of mayonnaise, salt, pepper to your liking because I'm not sure if I remember the salt and pepper measure amount right.

UPDATE 7/1/13:
I took a picture of the recipe and have change the measurement to the correct ones now.

LIST:

1 cup of small diced carrot
1 cup of small diced celery 

6 cup of chunky diced cooked chicken meat (with no fat or skin)

1 tbsp salt
1 tsp pepper

1 1/2 cup mayonnaise

1/2 cup dried cranberries  

Mix together.

Sushi Rice Recipe

RASAMALAYSIA Sushi rice recipe:
Items:
1 cup short grain rice (measured with the rice cup that comes with the rice cooker, about 80% of a regular measuring cup)

1 1/2 tablespoons Rice Vinegar
1 1/2 teaspoons sugar
1/8 teaspoon salt or to taste

OR

1 cup rice
1 1/2 – 2 tablespoons
Mizkan Sushi Seasoning or sushi vinegar

How to:
Cook the rice with rice cooker. When done I like to use the rice spatula or a wooden one to fluff the rice up and then add the seasonings. Then you want to mix the rice with slicing motion or with a baking term folding it, don't stir it. When it is mix well let the rice cool, you can put it in the fridge to cool faster. You want the rice warm so you can handle it with your hands.

Tips:

• Wet your hand often so the rice would stick.
• Wet your knife when you cut the sushi.
• Wet rice spatula if you want to compress your rice sheet.
• Warp the bamboo sheep with plastic foil which makes it easier to make, rice would stick.

This video gave me a good visual on how to roll the sushi.

This is my first time making sushi and it wasn't hard as I thought it would be. You can put anything you want in your roll–be creative with your filling or look around for fillings... I made a veggie roll with cucumber and carrot. I was debating with myself in the middle of rolling if I should put some shrimp but I didn't. Here are some sushi recipe you can make with your rice.
http://rasamalaysia.com/hand-roll-temaki-recipe/2/

http://rasamalaysia.com/california-roll-recipe/











Sauces:
My mother work at a sushi place and I asked her about the sauces. The simplest one is the diluted soy sauce with sugar. You add soy sauce, water, and sugar. she didn't tell me the measurements so y'all have to play with it and decide your  taste. I bought mayonnaise before I asked my mother about the sauce and she only told me the Soy one. I have a bottle of mayo that I need to use, so I Googled. There's also sushi sauces you can go and buy.

I found two sauces I found and had to make adjustments because I didn't have to items. First mix mayo and ketchup which is the red one in the picture. Second mix mayo, chili powder, and bit of rice vinegar, I like this one better. The second mix it said Japanese mayo and I look it up and the product has rice vinegar.

Sauce 1:
mayo
ketchup

Spicy sauce:
Jap. mayo (I didn't have that so I used mayo and rice vinegar)
Sriracha sauce (I sub. it with chili powder that comes with the mama ramen ^^)

Soy sauce:
soy sauce
water
sugar

Tofu with Century Egg and Spring Onions

BY: Taste Hong Kong
I usually also put in the spicy perserved vegetable–chopped and add salt and chicken granule bouillon instead of her seasonings.

Ingredients:
1 silken tofu
1 century egg (preserved duck egg)
2 green onions, finely chopped (optional)

Seasonings
1 tsp black vinegar
1 tsp light soya sauce
1 tsp sugar
1 tsp sesame oil (optional)

Method
Choose silken tofu. Drain off all water from the pack, if any, and cut it into about 1/2 cm slices or small cubes. Arrange on a plate for serving.

Shell, rinse, pat-dry, dice or mash century egg. Mix it well with seasonings in a separate plate or bowl.
Cover prepared tofu, century egg mixture, green onion separately and chill them in fridge for 3 to 4 hours or until cold.

To serve, again drain off any water exuded from tofu and top it with a layer of century egg mixture followed by a handful of green onions. This tofu with century egg is nice on its own, yet it is also great to be served as an appetizer or side dish. As a variation, sometimes, I will add a handful of Japanese bonito flakes with the green onions.