Sushi (sushi roll)

Recipe: Sushi rice

Ingredients:

2 cups sushi rice

1 cup normal rice 

1/2 cup rice vinegar

1 tbsp vegetable oil

1/4 cup sugar

1 tsp salt

Method:

1. Cook sushi rice ( 1 4/3 cup water, press rice using ecook) and normal rice ( 1/1/2 cup water). Mix sushi rice and normal rice. Cool until cool enough to handle.

2. In saucepan, combine rice vinegar,oil, sugar and salt. Cook over medium heat until the sugar dissolves. Cool and mix into the rice by making vertical n horizontal cutting.

Recipe: Filling

1. Crab filament with mayonnaise. Cut filament into small pieces and mix with mayonnaise.

2. Spicy tuna. Canned tuna mix with mayonnaise and chilli powder. 

3. Egg. 3 eggs mixed with sweeten soy sauce. Pan friend and roll the egg when almost cooked.

4. Prawn

5. Sausage. Steamed.

6. Carrot

7. Cucumber

* place plastic between seaweed and bamboo mat while rolling sushi.

* place the sushi roll in fridge for 5-10 mins for better and easier cutting.

Cookies and cream ice cream

Cookies and cream ice cream is another favourite flavor of mine and since my ice cream making mood haven't off yet, I decided to give it a try. The result is quite successful but just a little bit too sweet with the original recipe, so I decided to reduce the original amount of sugar next time.

It get the recipe from the internet and did some modification ( the original is just too too too sweet). With my previous experience on green tea ice cream making, I ensure that my ice cream maker freezing bowl is freezed for 24 hrs ( I put it on Sunday 11pm and make it next day 11pm.. Hiak hiak..) and the mixture is completely chilled (Prepare the mixture after work and start ice cream making at 11pm before I sleep) this time. The churning just takes about 15 mins to concentrate the mixture and starts freezing within 20 mins, mostly because all ingredients and the bowl are chilled enough. 

Next day after work, 1st thing to do is to check my ice cream..and it is amazing.. Creamy and smooth..but just a little bit too sweet..** room for improvement**..:)

Recipe: Cookies and cream ice cream

Yield: 1.2L Tupperware

Ingredients:

3 cups whipping cream

1.5 cup low fat milk

1/2 cup sugar

1 tsp vanilla extract

20 Oreo sandwich cookies

Method:

1. Freeze the ice cream maker freezing bowl for 24 hrs according to manufacturer's instructions.

2. Double boil cream, milk, sugar and vanilla extract in a mixing bowl until sugar dissolved. Cool the mixture aside and chilled in the refrigerator (cover with plastic).

3. Put the cookies into a sandwich plastic bag and crushed into pieces (use roller) and ensure to Leave some large pieces. Store the cookies in the freezer.

4. After freezing bowl completely freezed, churn the mixture for around 20 mins. When the ice cream is nearly freezing, pour in the cookies and allow to mix thoroughly ( still need to stir it after the machine stop).

5. Store in 1.2L Tupperware container and freeze it overnight before serving.

Green tea ice cream

Green tea/ matcha ice cream.. Always my favourite ice cream flavour in any ice cream outlet...

I have seen a u-mate fb's post on homemade ice cream and this make me feel to make my own ice cream... Google on the recipe and I notice that there are recipes which need a machine and without a machine, hence I start my research on ice cream maker and ice cream recipe.

At last, I make up my mind to purchase Kenwood IM280 Ice Cream Maker from Lazada at the price of RM 119 ( Lazada price RM169 with Rhb debit card RM 50 instant discount) instead of RM199 member's price from SENQ. 

Of course, the 1st ice cream recipe to try on is my favourite green tea flavour.

I got the recipe from Nasi Lemak Lover (http://nasilemaklover.blogspot.com/2012/08/matcha-green-tea-ice-cream.html) and double up the portion so that there are more to enjoy and no whipping cream wasted.

The result is not disappointing, however it makes me very nervous and worry during the churning of the ice cream maker. The mixture took much more longer to get concentrated/solidified ( ~45 minutes) and the mixture churned after 45mins is not as concentrated as shown in YouTube and other bloggers (suspected the mixture is not chilled enough) before putting into the maker for churning.

Overall, the ice cream texture is awesome although it is not as smooth and creamy compared to those from Baskin Robin and Haegen Daaz.

I would definitely try for 2nd times or N times on this recipe. :)

Recipe: Green tea/ Matcha Ice cream

Yield: 1L Tupperware container

Ingredients:

2 cup whipping cream

2 cup fresh/ low fat milk

6 tbsp natural green tea powder ( I got it from purple cane)

1 cup sugar

2 pinch of salt

Method:

1. Freeze ice cream bowl for 24 hrs.

2. Mix all ingredients in a saucepan/ pot, cook till sugar dissolved. After cooled down, refrigerate the mixture until completely chilled. (This mixture need to be chilled for best result)

3. Churn in ice cream maker until solidified/ concentrated (~30 mins) according to manufacturer's instructions.

4. Transfer into a container and freeze overnight before serving.