MINI SUSHI CAKES. Trending now on social media is the sushi bundt cake. Inspired from that I made single serving mini sushi cakes.
Good startrs at a party , tasty and pretty .
2 cups cooked jasmine rice. 2 tsp vinegar 2 tsp black sesame seeds. 2 tsp powdered sugar Salt to taste. Mix the rice, vinegar, sugar and sesame seeds Keep aside. ( make sure you don’t add any oil while cooking the rice) we want the rice to be a bit sticky.
I small can of tuna flakes in brine.( got about 110 gms of tuna flakes) Strain off liquid. 2 tbsps japanese Mayonaise( I used kwepee, Which is slightly more sweet than normal mayo.) Otherwise add 1 tsp honey to the mayo. 2 tbspChilli sauce, 2 tbsps finely chopped spring onions. 1 tsp sesame oil 1/2 tsp pepper powder 1 tbsp chopped cilantro. 2 tsps lime juice. Salt to taste. Mix the above and keep aside.
Very finely sliced cucumbers. Nori flakes, and togarashi for topping. Additional mayo and chillie sauce for drizzling over. Nori sheets cut into squares for the base of the sushi cake , while plating.
To assemble. Take some of the rice and pack firmly into a greased mold.( I used silicone molds) Top with cucumber slices, then the tuna mixture, Put more rice and press firmly, using a small spatula. Demold onto a nori square and garnish with nori flakes and togarashi. Drizzle some mayonaise and chillie sauce. Best served chilled
This very simple starter is a popular street food In Indonesia. Made with just 4 ingredients, comes together very quickly. Easy to make and eat. The sweetness of corn, condensed milk , and saltiness of Cheese are a good balance for each other..surprisingly a very tasty dish.
When I was growing up in Pune, India, corn was something we associated with the rainy season, where corn sellers would roast the corn on a coal fire, fanning it to cook quickly, and at the same time sending the fragrance of roasting corn into the air, thereby drawing more people to come buy their wares.😊. Then the roasted corn was rubbed with half a lime which was dipped in red chilli and salt…oh mouthwatering, can literally taste the tangy spicy corn. Much later came the association of corn to the very popular sweet corn soup.😊
1 sweet corn.( boil and remove the kernels)… I got about 225gms of corn.
While still hot add 1 tbsp of butter( I used salted butter.) 1/4 tsp salt And about 1/4 cup of condensed milk. Mix well and arrange in shot glasses. Top generously with grated cheese. And a dollop of chilli sauce. Can serve chilled or at room temperature.
Se..run..deng, refers to crispy floss. Normally the residue left behind after boiling chicken which has been cooked with ground spices and herbs. The chicken is removed after its tender and the stock is further cooked till all water evaporates…Reverse cooking😊. This residue is then deep fried or sauted untill its crisp. Normally this is sprinkled over the fried chicken and served with steamed jasmine rice, chillie sambal and some lalapan( salad) We all relish eating this with our hands, as the Indonesians do..Eating food with the hands is much favoured here. Now, crisp floss itself can be made differently using 2 or 3 main ingredients.. Coconut, galangal or candlenuts. Today I will share the coconut and galangal one .
I whole chicken with skin , cut into 10 pieces. Or use thigh, breast, anything.
3 kaffir leaf pairs. 3 fresh bay leaves 2 stalks of lemongrass…cut into 4 to 5 pieces, bashed. 60 grams galangal …grated. 1 bowl grated /scraped coconut.. about 150 grams. 1 tsp sugar 1 tsp mushroom seasoning or msg 2 tsps or to taste salt.
FOR THE PASTE..GRIND FINELY 2 inch piece ginger 2 inch piece fresh turmeric 10 shallots 8 garlic cloves 5 candlenuts or cashewnuts 1 tbsp corriander seed powder. 1 tsp white pepper powder 1/4 cup oil
Take a sauce pan or wok, add the ground paste and saute till fragrant. After 5 mins add the fresh herbs kaffir lime leaves, bay leaves, lemon grass. Saute for a while. Add 1 tsp sugar About 2 tsps salt. 1 tsp mushroom seasoning or msg
Add the chicken pieces, mix well and add 2 cups of water..bring to a boil. Add the grated galangal and mix well.
Once mixed properly, add grated coconut.
and let chicken cook completely
The water should reduce to a thick gravy.
Remove chicken pieces and keep aside. Cook the gravy till really dry.
Heat oil in a wok, flash fry the cooked chicken .
In the remaining oil, add the semi dried gravy.. and fry on medium heat till light golden.. Remove and keep aside. This is the floss or Serundeng. Stir constantly so the semi solids don’t burn. ○ It took me about 15 mins to fry the floss, when the bubbles started disappering while floss was being fried and the colour was golden, I removed it on a strainer. It will be slightly soft, but should become crisp upon cooling. This can be stored in an airtight container in the fridge and used as a topping .
To serve, put the chicken on a platter, sprinkle floss/ serundeng on top.
We enjoy eating this with steamed rice. Labu siam ( chayote) stir fried, some spicy sambal, and a lalapan( salad) of cucumber and fresh lemon basil. Try eating with your hand and relish every bite.