Sushi DIY

Are you a DIY kind of person? For a busy city slicker, it can be a chore. So city folks just outsourced everything and pay for it. Increasingly, this is the trend and its continuity means we are all losing many basic skills in our daily life which we must somehow try to reclaim some of it in order to be useful.

Imagine paying, carrying the furniture home and then having to fix them part by part, screw by screw. I admit that sometimes I just hate it. The last time I did some DIY was when I fixed up the metal stand of a fish stand. I wasn't sure if the workmanship of that stand was not precise or that my DIY skills has become so poor but one thing that was sure was that it was frustrating. When it was fitted, it wobbled and so I have to dismantle and refit. I did this several times until it got more decent. An hour's job became two or more.

We used to do Japanese food at home or rather she (wife) used to do that and we have tried all kinds but it has been some time since we did sushi. So, here goes starting with sliced Japanese cucumber or zucchini? You know the difference between cucumber and zucchini?

Prawn roe (ebiko) to make your sushi even more delectable but those on the below (2nd) picture are not salmon roe. They are beads for plants to grow. Do not gobble up the wrong stuffs.







Tamagoyaki or sweet omelette for a different taste.





















Chuka Wakame (seaweed). Crunchy and healthy.

Jelly fish is common in Japanese cuisine. I love the taste and crunchy texture of jelly fish in our local rojak too.

Definitely need practice to get the sticky rice texture with vinegar right.

To prepare and have sufficient seaweed to roll.

Getting the rice ready to rock and roll.

Prawns are such an important ingredient to use in most culture.
The Japanese eats more Unagi (eel) during summer as it is reported to have anti-heat properties. For those of you in heat (pun intended), have some unagi to cool down.

So are you ready to be a DIY person? Even occasionally. No? Haha, today people would even pay others to cut their nails and the impressive words alone felt good - manicure and pedicure. Thereisnocure.

Ah, sushi sauce with wasabe, the pungent horse radish that can shoot through your nasal passage and talk to your brain: "Hello, anybody in?"

Bingo!

A healthy and hearty meal is guaranteed.

Adding some roe and mayonnaise completes the taste. Mayonnaise taste very good especially with Gindera Teriyaki and with certain sushi too.

Tamagoyaki and Chuka Wakame. Priceless.

Finally, Chawanmushi. My son makes the best chawanmushi actually. This is what I meant by sushi DIY. I know what some of you may be thinking that sushi DIY is like your "chap chai png" or curry rice - put some rice on a plate throw in all dishes and gravy and eat it. Can you imgaine eating sushi this way. A plate with rice in the middle and around it, seaweed, eel, roe, egg, cucumber, etc. Your Sushi DIY. May be I should set up shop selling sushi this way? Novelty.

A very good and happy meal indeed!

Comments

Post a Comment

Popular posts from this blog

Uncle Choo

Image
Preface It has really been awhile since I have last written and published an article on my blog with the last being in October last year. Before that I have been writing and publishing non-stop for 15 years since 2008.  I was not suffering from writer's block. They say running water never grows stale. So I have to move on to other things since the pandemic has ravaged and torn all asunder. No matter how passionate you are about anything, you will find that after an absence for sometime, the engine gets cold and you find it harder to start.  Just too darned busy and being too busy with one thing means one becomes lazy with the others. The law of compensation. A hiatus if you must.  Covid made it worse as there was no more travelling since borders were closed and eating locally and overseas were curtailed. So I could not write about these things. In fact, I laid out my travel luggage, sat down and spoke to them - "We are not gonna travel for a few years". They have since be
Read more

The Kallang Roar! (Part Three)

Image
Back in the good old days, we have four other national teams. Besides the National Team (The Lions), we also have a B team (The Cubs). Then we also competed in the Sultan's Gold Cup fielding a team called Singapore Malays. We have the Singapore Indians playing in the Bardhan Cup and the other being the Singapore Chinese team also competing aga inst Malaysian state teams in the same format and also the Ho Ho Cup triangular among Singapore, Malaysia and Hong Kong. In 1976, Englishman Trevor Hartley became responsible for the Singapore team at age 28. I can't remember which year Singapore beat Malacca 6-2 and Lee Bee Seng was sent off for punching an opponent who must have trampled on him. Here is Bee Seng with Brian Rozario. In the same match Quah Kim Song was sent off too for fighting. And I said wow! Malaysia Cup is like that? I like! (Pix - Lee Bee Seng with Brian Rozario). And can you believe this? Before all these we have Mike Walker who played Kim Song a
Read more

The Hainanese

The Hainanese are people from Hainan who originated from Hainan Island - the smallest province of China at the Southern most tip. They were originally fishermen from Fujian and Guandong and later settled over there. The Hainanese, part of the Chinese dispora migrated to different South East Asian countries including late comers to Singapore worked in ships as sailors, opened their own coffee shops or restaurants, bakeries or bars and worked as cooks and chefs and others at local hotels.  Hainanese in Singapore made up 7% of the Chinese population. The Hainanese came to Singapore much later than the Hokkiens and Teochews who are already well entrenched in trade and commerce. Originally they also have problems communicating with other dialect groups as their language seems unintelligible to the others but they began to carve out a name for themselves working for wealthy Europeans including as canteen operators for military bases.  Hainanese are especially with food and beverage.
Read more