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Matcha Roll (Green Tea Swiss Roll)

3 May, 2012 (08:37) | Chinese Food Culture | By: admin

Matcha Roll

After a long hiatus, my baking contributor Siew Loon is finally back in action. She baked us a nice Match Roll, or Green Tea Swiss Roll. Green Tea is widely used in Japanese cuisine, especially in desserts and baking. Get a cup of tea or coffee, sit back, and enjoy!

Contributor: Ho Siew Loon

I am finally back after a very long break. Lately, I have been spending quite a lot of my time experimenting with Japanese cooking and baking. I love Japanese pastries and cakes and it is simply irresistible. It is just so perfect and delicate. One of my favorites is the Matcha Roll and it is always on my TO EAT list whenever I visit Japan.

After some trial and error, I finally get the Matcha Roll Recipe that I love. And I wanted to share it with the readers on Rasa Malaysia. Matcha roll is actually a combination of cottony soft sponge cake rolled with fresh cream and cooked adzuki beans (red beans). It is so soft and moist that the cake is gone the very moment you slice it for serving.

(Click Page 2 for the Matcha Roll Recipe)

Pages: 1 2

More Delicious recipes on Rasa Malaysia:

  • Hand Roll (Temaki Recipe)

    Most people like playing with their food, and hand roll sushi, or temaki sushi is one of the fun and delicious ways to enjoy sushi. Temaki sushi basically means sushi which are hand-rolled, where you assemble the sushi filling of mostly fish or shellfish, and then rolled with nori (seaweed) sheets into hand roll sushi. Hand roll is great for…

  • California Roll

    California roll was the first sushi I attempted when I got my sushi mat many years ago. Even though California roll is an Americanized-version of sushi, many people love it because of the great taste. When I thought about posting the California roll recipe here, Nami of Just One Cookbook immediately came to my mind as she has previously shared…

  • Egg Roll Recipe

    When it comes to traditional Chinese recipes, I always turn to Use Real Butter as my ultimate online resource. (I learned how to make Chinese dumplings and potstickers from her.) Use Real Butter is a seriously good blogâ€very down-to-earth, real, and choked full of delicious recipes plus breathtaking landscape photography and some of the cleanest food porn; I become a…

  • Chocolate Cake

    Contributor: Ho Siew Loon Since young, I have always been a chocolate lover and eating chocolate always make me feel happy. Chocolate Cake is of course one of my favorites but I have been putting off the idea of baking it as it can get quite messy at times. I came across the lovely chocolate cake on Little Teochew and…

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Sate beef and spring roll vermicelli

13 April, 2012 (06:43) | Cookbook | By: admin

Some cool food images:

Sate beef and spring roll vermicelli
food

Image by whistlepunch

DSC06085
food

Image by å¾·古沙 togusa

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Tuna with Avocado and Shredded Crab Sushi Roll – Sakura Kaiten Sushi

6 November, 2011 (00:39) | Cookbook | By: admin

Some cool food images:

Tuna with Avocado and Shredded Crab Sushi Roll – Sakura Kaiten Sushi
food

Image by avlxyz
Tuna with Avocado and Shredded Crab Sushi Roll AUD6.20 – Sakura Kaiten Sushi
—
Peter suggested that we go to this sushi place near his office. It turns out that this was a sushi place that sounded a bit too trendy for my liking, especially after traditionl Japanese sushi like anago (sea eel), whitebait and tobiko and even natto and okra sushi!

As it turned out, it wasn’t bad. Not great, but not bad. I even tried the sundried tomato and avocado sushi roll (black plate), but I could not bring myself to try the wrong-ness that was air cured ham and cream cheese sushi (black plate)!

There were also things like fried wontons (black plate), fried soft shell crab (red plate). For dessert, they had dorayaki, ice-cream mochi and various cakes, most like straight from box to plate :)

The two of us spent AUD45.80 including green tea. A bit pricey for the quality.

Oh, and I nearly forgot to mention that I was forbidden from taking photos. It’s a good thing I got away with 4! Surely you can’t run a restaurant based on how your food presentation alone? They should have more faith in the taste.

… and it’s obvious, Peter likes his avocado! So did I! :P

Sakura Kaiten Sushi
Shop 1, 59 Little Collins St Melbourne 3000
(03) 9663 0898

Sushi plates and hot food at:
- pink plates .20
- black plates .20
- white plates .20
- red plates .20

- Teriyaki Chicken Sushi Roll
- Sundried Tomato and Avocado Sushi Roll
- Tuna with Avocado and Shredded Crab Sushi Roll
- Decor – Sakura Kaiten Sushi

- Sakura Kaiten Sushi, Matt Preston, The Age, 30 April 2007
- Sakura Kaiten Sushi – Mietta’s

Update 2007.08.24 – the sushi are very similar to those at Sakura Sushi Express, perhaps part of the same business?

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寿司 HiS CRUNCHY ROLL & MY MOUNT FUJi ;P

25 August, 2011 (16:41) | Cookbook | By: admin

Some cool food images:

寿司 HiS CRUNCHY ROLL & MY MOUNT FUJi ;P
food

Image by aJ GAZMEN ツ GucciBeaR

nom nom nom @ food porn

A crunchy roll is typically a CA roll w/shrimp tempura wrapped w/ the outside coated w/fLuffy fried tempura batter crumbs then topped w/ sweet eel & chiLi sauce.

A mountain fuji is avacado and tuna wrapped in baked crab meat drizzLed with spicy mayo.

*buRp*

Dedicated to “I Like Pie!”
food

Image by cobalt123
First time I’ve dedicated a photo to a phrase and not a subject or person, ha ha! This is more like a pie than any other dessert and here are the details:

Crispy Banana Caramel Cheesecake, from IHOP

Creamy cheesecake layered with chunks of banana and caramel, quick-fried in a flaky pastry tortilla. Topped with caramel, cinnamon, bananas and whipped topping With a scoop of ice cream

I found this a month ago at an IHOP in Nogales, Arizona and was so curious about it, I ordered it as my entree instead of a normal dinner. Somehow I just knew it would have a zillion calories and fill me up. Sometimes I just have to try the dessert in lieu "real food" but I’ve learned there is no way I can also order a menu item and also be able to eat a dessert. This is the most excellent dessert I’ve had in a long time, worth a trip to your local IHOP.

Oh, and "I Like Pie!", see the many references in FlickrCentral…

Original thread by Slingerdoo, in June, 2005:
www.flickr.com/groups/central/discuss/48781/

another thread
Slingerdoo’s Law
www.flickr.com/groups/central/discuss/65522/

Parrot Bay Coconut Shrimp (Red Lobster)
food

Image by cobalt123
Ah Food, glorious Food! For her birthday, my friend Anne and I dined out at Red Lobster and thoroughly enjoyed the dinner and experience. Take a look at the previous photo to see how a person who is blind or vision impaired may order themselves from the alternative menu Red Lobster provides.

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Red Hook Lobster Roll

12 July, 2011 (22:39) | Cookbook | By: admin

Some cool food images:

Red Hook Lobster Roll
food

Image by Mr. T in DC
Lobster roll, with pickle and Cape Cod chips, from the Red Hook Lobster Pound food truck, which I found with a short line in front of the National Museum of American History today. The lobster meat was sweet and fresh (I think they drive it down from Maine daily), the roll was buttery, and the pickle good, too. Well worth the !

Blogged:
www.welovedc.com/썛/05/18/red-hook-lobster-pound-gets-a…
offmanhattan.com/2011/05/dz/food-truck-rally-grand-army-p…
www.welovedc.com/2011/06/16/food-truck-tracker-202/

muffin a go go
food

Image by Darwin Bell
One a day food item # 6
#134 of Explore on Saturday, November17

Lemon Pepper Mahi Mahi with Pineapple Salsa
food

Image by TheBusyBrain
Another experiment in food photography!

You can find me on Twitter!

Want to use this photo in a publication? Please Read This First!

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Hand Roll (Temaki Recipe)

12 December, 2010 (00:43) | Chinese food recipes | By: admin

Hand Roll (Temaki Recipe)

December 11th, 2010 | , , | 2 Comments

Most people like playing with their food, and hand roll sushi, or temaki sushi is one of the fun and delicious ways to enjoy sushi. Temaki sushi basically means sushi which are hand-rolled, where you assemble the sushi filling of mostly fish or shellfish, and then rolled with nori (seaweed) sheets into hand roll sushi. Hand roll is great for sushi parties, as guests (especially those who are not familiar with sushi) learn about the art of sushi making.

As with any sushi, the fundamental of a great sushi starts with sushi rice. I have shared my sushi rice recipe with you in my last post. For this hand roll or temaki Recipe, all you have to do is prepare the filling, get some greens or leaves (I used radish sprouts), nori sheets, and you will have a serving of hand roll. Plus, you don’t need a sushi mat so anyone can make hand rolls at home even though you don’t have a sushi making kit…

For the filling, I made some creamy spicy shrimp and scallop with masago (capelin roe), which is a great filling for hand roll, and convenient for those who can’t get sushi-grade fish where they are. The creamy seafood filling pairs well with the vinegared sushi rice and the fresh radish sprouts. For the popping sensation in the mouth, I topped some extra masago on top of the filling. This hand roll is delightful.

For the assembling of the hand roll, follow the step-by-step pictures below. Once you have mastered the skill, you can pretty much assemble the hand roll on your palm. Enjoy and do try out this hand roll recipe!

Hand Roll (Temaki Recipe)
Makes 6 €“ň hand rolls
Sponsored by: Mizkan

Sushi rice, recipe here
Roasted seaweed (nori sheets), cut into 5-in x 8-in pieces
1 box radish sprouts, ends trimmed (2.5 oz box)
Masago, for topping

Creamy Spicy Seafood Filling

Ingredients:

4 oz shelled baby shrimps
4 oz bay scallops
6 tablespoons mayonnaise
1/2 teaspoon lime juice
1/2 teaspoon Sriracha sauce
1 teaspoon sugar
Ł tablespoon masago

Method:

The Filling

Preheat the oven to 400 degree F.

Using a teaspoon, mix the mayonnaise, lime juice, Sriracha sauce, sugar, and masago. Set aside.

Pat dry the baby shrimps and bay scallops with paper towels. Add half of the creamy spicy sauce to the seafood, stir to coat well. Transfer the seafood into an oven-safe dish or container. Top the seafood with the remaining creamy spicy sauce. Bake for 25-30 minutes or until the top turns slightly brown. Remove from the oven and let cool.

The Hand Roll

Prepare the sushi rice per the recipe here. Let cool to room temperature.

Bake the filling per the recipe above. Once the filling is cooled to room temperature, assemble the hand roll per the step-by-step picture guide below.

Place a sheet of nori (roasted seaweed) on a flat surface. Wet your hand with some water and scoop out about 3 tablespoons of sushi rice and spread the rice evenly on the nori sheet. Leave about 1/2-inch on the sides.If you like more sushi rice in your hand roll, use 4 tablespoons of sushi rice.

Add some radish sprouts on top of the rice, follow by the Filling. Arrange them at an angle for easy rolling.

Roll up the hand roll, starting at the lower left hand corner of the nori sheet. Keep rolling to form a cone shape. Make sure you roll tightly to secure the sushi rice and fillings. Add some masago on top of the hand roll. Dip the hand roll with some soy sauce and wasabi, if you like.

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Spring Roll Wrappers

27 June, 2010 (14:51) | Chinese Food Culture | By: admin

Spring roll wrappers can be hard to find if you don’t live near an Asian market. This is a recipe for the standard flour and water wrappers used to make Chinese spring rolls. For best results, keep the filling chilled and don’t make up the spring rolls until you are ready to deep-fry. Have a cornstarch and water paste on hand to seal the spring roll wrappers after they are filled. These wrappers can be frozen.

Prep Time: 1 hour

Cook Time: 40 minutes

Total Time: 1 hour, 40 minutes

Ingredients:

  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup water* (see note below)
  • cooking spray, as needed

Preparation:

In a large bowl, stir the salt into the flour. Mix the water into the flour to form a batter. Cover and let rest for 1 hour.
Spray a non-stick pan with cooking spray and heat on medium low heat.
Turn the heat down to low and add a heaping tablespoon of the batter to the middle of the pan. Quickly spread the batter out evenly to form a circle 5 – 6 inches in diameter. Continue smoothing out the batter as the skin cooks.
Cook the skin briefly, until it is cooked on the bottom and the edges curl slightly. Take care not to overcook. Remove carefully and refrigerate or freeze until ready to use as called for in the Recipe.

*The amount of water needed will depend partly on factors such as the age and dryness of the flour, the altitude you are cooking at, etc. The batter should be well mixed and fairly thick, but still thin enough to drop off the back of a wooden spoon.

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http://chinesefood.about.com/od/dimsumeggrolls/r/springrollwrap.htm

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