Sushi

From:http://japanesefood.about.com/od/sushiforbeginner/r/sushirice.htm

Ingredients:

• 3 cups Japanese rice
• 3 1/4 cups water
• 1/3 cup rice vinegar
• 3 Tbsp sugar
• 1 tsp salt

Preparation:

Put the rice in a large bowl and wash it with cold water. Repeat washing until the water becomes almost clear. Drain the rice in a colander and set aside for 30 minutes. Place the rice in rice cooker and add water. Let the rice soak in the water at least 30 minutes. Start the cooker. When rice is cooked, let it steam for about 15 minutes.

Prepare sushi vinegar (sushi-zu) by mixing rice vinegar, sugar, and salt in a sauce pan. Put the pan on low heat and heat until the sugar dissolves. Cool the vinegar mixture.

Spread the hot steamed rice into a large plate or a large bowl. Please use a non-metallic bowl to prevent any interaction with rice vinegar. It's best to use a wooden bowl called sushi-oke. Sprinkle the vinegar mixture over the rice and fold the rice by shamoji (rice spatula) quickly. Be careful not to smash the rice. To cool and remove the moisture of the rice well, use a fan as you mix sushi rice. This will give sushi rice a shiny look. It's best to use sushi rice right away.

Makes 4-6 servings.

2nd R:Prep the Sushi Rice

And the first ingredient is of course sushi rice. A special medium-grain rice, it's beautifully pearlescent. We're going to need 2 cups of that. Very important we're going to rinse that in a strainer very well for a few minutes, and then we're going to let that drain and dry for 1 hour.

Cook the Sushi Rice

After an hour pour, the rice in a heavy bottomed pot with a lid, and add 2 1/4 cups water. Bring that to a simmer and set you timer for 10 minutes. So we're going to cook that covered for 10 minutes on low heat.

Mix the Rice Vinegar

While we're waiting I'm going to get the rice vinegar ready. I have 1/4 cup of seasoned rice vinegar. You can make your own by using a 1/4 cup of regular rice vinegar, 1 1/2 tbsp of sugar, and 1 tsp of salt. Mix it until it dissolves.

From someone web..

I know the weather has been extremely hot and it's not good to eat durian at this time but when I see some durian selling in the market, I just can't help myself to buy some for baking. So, here I made a light version of durian cheesecake that called for only a little amount of durian flesh which yield a light version of durian cheesecake. The texture is similar to Japanese cotton cheesecake, quite moist and soft. 

One thing that I always worry on making soft cheesecake is the cake might crack on the surface and shrink terribly. This time the top still have a bit of crack but not too much. Perhaps I could still turn the heat slightly lower. As I know it's definitely going to be shrank, so what I do is to help it shrink nicely. Grease the side of the pan with butter and coated with bread flour. I find this method quite good. Although the weather is quite hot, this light and moist durian cheesecake quite a refreshing dessert. Just to make sure it's cool enough to serve.

Recipe from Chef Alan Kok

1 slice 7" sponge cake (I used 8")

250g cream cheese

3 egg yolks

150ml fresh milk

150g durian flesh

3 egg whites

60g caster sugar

Preheat the oven to 180C. Line a 7" round cake tin (I used 8" , serves 9) with grease proof paper and put in a slice of prepared sponge cake (I greased the side of the pan with butter and coated with bread flour)
Beat cream cheese, egg yolks at low speed until well mixed. Add fresh milk, durian flesh and mix well.
In a clean mixing bowl, whisk egg white and caster sugar at high speed until soft peak is formed. Mix in mixture (2) in 3 batches.
Pour mixture onto sponge cake.
Steam bake the cheesecake at 180C for 20 minutes. Reduce the heat to 140C and bake for another 1 1/2 hours.
Leave cake to cool in the oven with door ajar 1 hour. Chill in the fridge for overnight. 

Ingredients for the plain sponge cake:

(Please follow the video clip)

http://www.youtube.com/watch?v=DYUwSDCHNPg&feature=related

140g plain flour / 4 eggs / 30g milk / 180g sugar / 4g salt / 30g oil

http://gracekitchencorner.blogspot.com/2010/06/blueberry-bakewell-tart.html

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BIO:
1. 6 YEARS SERIES 99-04 LONGMAN-RM3
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4. TOPICAL PRACTICAL EXERCISES VOLUME 2 FEDERALRM4
5. PAPER 2 PUSTAKA SARJANA DR LEOW-RM4
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MATH T
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MATH S 
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5.Q&A Longman(LIM,YIP)-Paper2-RM3
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1.COUSEBOOK second edition,Pustaka Sarjana
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PMR
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2.KAJIAN&ULASAN KOMPONEN SASTERA FORM 2, FEDERAL
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iphone workshop

Note:Webase Application
     Using Xcode
Title:Hello world
      First create new controller
     >classes->new class
     MyView Controller.m>>Finish
     Classes:4->2M,2H
     Copy paste the coding at h,m
label ->size long
 iweb ->website->site save
library->Desktop pic
command + Delete= to delete
->Scrap book ->play->iphoto(slide show)
  Edit photo>>Event,find pic
            >>CLick zebra,can crop
           >retouch,remove>effect
 Event>keep sakes>calendar
 Choose design >click ok.
 Flow>sv as pdf
imov>media broswer->iweb
www.ecazstudios.com
                 
   

Mee Bandung

Ingredients :
1 packet San Remo Pasta, cooked as per instruction at the back
1 bottle San Remo Spaghetti Sauce ( I uses the Tomato, Onion, Garlic flavour - 500gm )
1 litre chicken or beef stock
1 bundle of green mustard / sawi, cut into 1 inch length
3 pieces of fishcakes, cut into thin slices
500gm of prawns, clean and trim
1/2 bowl of sugar
Salt to taste

Blended ingredients :
100gm onion
50gm garlic
15 pieces dried chilli, soaked and de-seeded
1 bowl dried prawns, soaked

Garnishing :
Red chilli, fried onion, parsley ( daun sup )

Method :
1. Cook the spaghetti in a big pot of boiling water till ‘ al-dente’. Set aside.
2. Heat oil in a pan. Sautee the blended ingredients till fragrant. Pour in the pasta sauce and simmer for about 15 minutes.
3. Pour in the chicken or beef stocks. Bring it to boil or simmer till the sauce thicken.
4. Add in fishcakes, green mustard / sawi and prawns. Simmer for another minute. Then season with salt and sugar.
5. Break the egg into the sauce and once the egg set, it is ready to serve with spaghetti. The egg should have a semi cooked egg yolk.
6. To serve, scoop the spaghetti into a plate, then pour the sauce over the spaghetti with one whole egg and some fishcakes and prawn. Garnish with red chilli, fried onion and parsley. Serve hot.