first came into existence back in May 2000. Seems a long time
then the internet was a very different place with much more
of an amateur feel to it. In a lot of ways it was a pleasanter
and more friendly place to hang out. For those of us interested
in food and cooking it was a great opportunity to chat and
share ideas with people living in other parts of the world.
was also a time when everyone involved in cooking, whether
they were just a keen amateur, a busy mum, a grandmother with
a lifetime of kitchen experience or a professional chef just
starting a career in the kitchen or one who was an old hand
working at the stove, was happy to share recipes so others
could enjoy them.
of teh prolific contributors was Mrs Susie and this is one
of her recipes. If you want to find out more about her have
a look at her biography
page which she wrote herself. Mrs Susie specialised
in Oriental cooking and an important first step in Oriental
cooking is featured at the end of each recipe.
find out the basic requirements for making Sushi have a look
at 'A few things you
need to make Sushi'.
name translates literally from Japanese to mean golden rice
pouches. Fried, seasoned tofu pockets are stuffed with sushi-meshi
(sushi rice). This is a very delightful treat and not at all
difficult to make."
cups prepared sushi rice
3 Tbs. Mirin
3 Tbs. Sugar
4 Tbs. Soy sauce
1-1/4 cup Dashi (fish stock)
1/4 cup Shredded par-boiled carrot
4 Deep-fried tofu cakes (aburage)*
Canned tofu pouches
can be bought canned or frozen at many Asian food markets.
The canned variety are already seasoned and sliced; if using
these, plan on three or four pouches per person.
the prepared sushi rice to room temperature.
(If using canned aburage, skip this next step) Pour boiling
water over the deep-fried tofu cakes to remove oil. Cool,
then slice each tofu cake in half lengthwise to make eight
a small saucepan, combine the mirin, sugar, soy sauce and
dashi together. Simmer over low heat until hot. Drain gourd
strips, then add the gourd strips and tofu pouches into
the stock. Heat to boil. Cover, then reduce heat to low
and simmer for 20 minutes. Remove from heat and allow to
cool. Squeeze the tofu pouches and gourd strips dry. Set
Mix the shredded carrot with the sushi rice.
Moisten hands, then pick up enough rice to make a small,
oval-shaped ball. Open a tofu pouch; gently slide the rice
ball into the pouch. Fold the sides in and top flap over
the rice to close pouch. Repeat with remaining rice and
have studied oriental cooking quite a bit and the one thing
that makes it different from other styles of cooking is: it
is 90% preparation and 10% cooking. It is very important to
have everything in the recipe already prepared for cooking
before you start cooking.
take a plate and cut up my ingredients as called for in the
recipe and place them on different parts of the plate. Only
then do I think about cooking. I will put my oil in the pan
and, as the things are called for in the recipe, I will sweep
them into whatever pan I am cooking with, cook for as long
as called for, then add the next ingredient.
cooking happens so fast. To stop and cut up the garlic (for
example) if I had the ginger cooking in the pan would result
in burnt ginger before the garlic is finished.
I am cooking a ten or fifteen course dinner you should see
my kitchen. I have plates all over and all my sauces mixed
in bowls and everything is ready to cook before I start cooking.
This is the right way to do it and necessary to have a well-timed
thing, get yourself a good cleaver that will not rust. You
will be surprised how much you will use this for all your
cooking, not just oriental cooking. Do yourself a favor and
get a good one. I think I paid $20 for mine but again that
was 20 years ago".
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