Totoro Sushi Recipe

Ingredients 11/2 Cup Sushi rice 2 Cup Water 3 pieces medium size seaweed 3 pieces inari skins 2 pieces ham Vinegar as per your taste Salt as per your taste Tomato for decoration Cucumber for decoration Plastic leaves for decoration Hello Kitty Furikake rice Seasoning sachets Sushi ToolsSeaweed puncher Plastic wrap A straw Scissors Directions -Cook sushi rice according to sushi rice packaging instruction. - Cooked rice is divided and put separately into two bowls. Mix a bowl of rice with vinegar and salt, and the other bowl mixed with seasoning sachets. - Cut a piece of inari skin into half and cut a slit on both sides for the ears to be inserted. Use the remaining inari skin and cut two small pieces for making ears. - Scoop 3-4tbps of sushi rice into the oval shape. Hold the inari skin on your palm, and stuff sushi rice inside the inari skin. - Use a straw to cut the cheese out for making the big circles of eyes, then use seaweed puncher to punch the two small circle of eyes and place them on the cheese. - Use the seaweed puncher to cut the nose and triangle belly out. Cut the remaining seaweed strips for making the teeth and whiskers. - Use and cut the remaining of the cheese for making the mouth according to your preference or design. - Use a pair of scissors to cut the ham into rectangular shape and trim to make the ears. - Scoop 2 tbps of rice mixed with furikake rice seasoning and make it into a rectangular shape and then, use a plastic wrap to make it stick on the ham. Decorate it with cheese for the big eyes, seaweed for the small eyes, nose, mouth, teeth, whisker and belly. - Decorate your plate of favourite TOTORO sushi with tomato flower, cucumber leaves and plastic leaves. Enjoy!

Recipe by Sandra Kwan

Balsamic Herbs Lamb Chop Recipe

Ingredients

2 lamb chops

2 onion, diced

2 tbsp olive oil

Marinate

1/2 tbsp olive oil

1 tsp Garlic Salt (MasterFoods)

1 tsp Italian herbs (MasterFoods)

1 tbps balsamic vinegar

           

Gravy Sauce

Thyme

100ml chicken stock

11/2 tbps balsamic vinegar

1 tsp Italian herbs (MasterFoods)

Cornstarch for thickening (Your Choice)

           

Vegetable

1 potato, cut (Parboil with salt and oil)

1/2 carrot, cut (Parboil with salt and oil)

8 baby french beans, cut (Parboil with salt and oil)

1 tbsp balsamic vinegar

150ml chicken stock

Method

1. Rinse the lamb chops and pat dry with kitchen papers. Brush on the lamb chops with marinate and put into a plastic bag. Refrigerate for 2 hours or best overnight.

2. Remove the lamb chops from the fridge and leave it at room temperature for about 20mins before cooking.

3. Heat pan with olive oil and brown the lamb chops for about 2mins per side.

4. Heat pan with olive oil again, fry and cook onion until soft, add gravy sauce. Thicken with cornstarch, add lamb chops to simmer for 2mins before serve on plate.

5. Add olive oil to pan, fry onion until soft then add parboil vegetable to fry until soft then add chicken stock and 1tbsp balsamic vinegar to simmer about 5mins on medium heat, stirring regularly.

6. Ready to serve lamb chops with vegetable .

Recipe by Wendy Kwan

Bacon Wrapped Shrimp Recipe

Ingredients:

• 2 pounds fresh jumbo shrimp
• 1/4 cup lemon juice
• 1/4 cup catsup
• 3 dashes hot pepper sauce
• 1 garlic clove, crushed
• 1/2 cup oil
• 1/2 pound bacon 
• Lemon wedges

Directions:

1. Shell and devein uncooked shrimp. In a bowl, mix together lemon juice, catsup, hot pepper sauce, garlic and oil. Marinate shrimp in mixture 30 minutes to 1 hour at room temperature.
2. Cut bacon into thirds or halves and wrap bacon around shrimp. Thread onto skewers.
3. Grill until bacon is crisp, 10 to 12 mins. Turn several times and brush with reserved marinade. Serve at once with lemon wedges.

Source: We Love Seafood

Grilled Catfish (Inihaw Na Hito) Recipe

Ingredients:
1 lemon, sliced
1/4 cup oil
2 tablespoons mustard
1 tablespoon hot sauce
1/2 cup tomato sauce
2 pounds catfish fillets

Directions:

1. Mix together oil, mustard, hot sauce and tomato sauce in 13x9 pan.
2. Add lemon slices and catfish (turning to coat). Marinate catfish one hour, turning once.
3. Grill until done, basting with marinade if desired.

Source: We Love Seafood

Shrimp Fried Rice Recipe

Ingredients:

• 8 ounces shrimp, peeled and deveined
• 3 tablespoons peanut oil
• 2 garlic cloves, finely chopped
• 2 eggs, lightly beaten
• 3 green onions, chopped
• 1/4 cup chopped seeded red bell pepper
• 1/4 cup chopped seeded green bell pepper
• 3/4 cup frozen peas, defrosted
• 3/4 cup bean sprouts
• 3 cups cold cooked rice
• 3 tablespoons soy sauce
• 2 tablespoons fish sauce
• 1 tablespoon sesame oil
• Salt to taste

Directions:

1. Heat 2 tablespoons oil over medium-high heat in a large, nonstick skillet or wok. Add garlic and sauté until soft. Add shrimp and stir-fry for 3 to 5 minutes or until shrimp turn pink; season with salt to taste. Remove shrimps from the pan and set aside.
2. Add the remaining peanut oil and the sesame oil to the pan and when the oil is hot add the eggs. As the eggs cook, break up and scramble them.
3. Add the rice and stir-fry for 3 minutes, stir well to mix. Add bean sprouts, bell peppers, peas, shrimps, soy sauce and fish sauce; stir-fry for 3-4 minutes. Add green onions, stirring well to mix. Adjust seasonings if necessary. Serve immediately.

Source: We Love Seafood

Crab Cake Recipe

Ingredients:

16 ounces lump crab meat
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1 medium onion, diced
2 shallots, diced
1 clove garlic, diced
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
2 cup cracker crumbs, unsalted
1 pint heavy cream
2 whole eggs, blended
flour
olive oil

Directions:

1. Saute peppers, onions, shallots, and garlic in 2 tablespoons olive oil. Set aside and cool.
2. In a mixing bowl, add crab meat, parsley, basil, sauteed onions, peppers, shallots and garlic. Mix thoroughly.
3. Add cream and about 1 cup of cracker crumbs. The mixture should be stiff enough to shape. Adjust seasoning with salt and pepper.
4. Shape crab mixture into oval cakes. Dip into flour, then egg mixture, then remaining cracker crumbs. Shake off excess cracker crumbs. Refrigerate for 1 hour.
5. Heat 2 tablespoons olive oil in heavy skillet. Saute cakes until golden brown. Serve immediately.

Source: We Love Seafood

Watermelon + Hibiscus Paletas

Latin paletas {also known as ice pops or popsicles} are usually made from fresh fruit ... some are cream-based, but most are water-based. 

Watermelon + Hibiscus are common flavors for authentic agua frescas ... they work perfectly together for paletas too!  These delicious flavors make a mouth-watering, refreshing pair.  

WATERMELON + HIBISCUS PALETAS

Perfectly sweet + hydrating ... these paletas will keep you happy + cooled off throughout the summer. 

Equipment: Medium-Size Saucepan w/ Lid, 8-Cup Measuring Cup or Large Bowl, Fine Mesh Strainer, Cutting Board, Sharp Quality Chef's Knife, Blender, Popsicle Molds 

{Affiliate links included help support this blog.}

Ingredients

• 2 cups filtered water  
• 2 tablespoons hibiscus flowers*
• 2 tablespoons raw honey {or sweetener of choice}
• 3 cups fresh or frozen organic seedless watermelon, cubed 

Instructions

1. In a medium-size saucepan, bring 2 cups of water to boil.  Remove from heat and add hibiscus flowers.  COVER with a lid and let steep for at least 1 hour {covering helps keep all of the beneficial properties in the tea}.  For a bolder flavor, I steep mine for about 2 hours or more.  

2. Over a 8-cup measuring cup or large bowl, strain tea through a fine mesh strainer, set aside and allow to cool {by this point, it should be close to room temperature, if not, stick it into the refrigerator to cool completely}.  

3. Prep watermelon: wash the rind {I use a water-vinegar solution} before cutting into watermelon; using a cutting board and sharp quality chef's knife, cut watermelon flesh into cubes.  

4. Add watermelon cubes, honey + 2 cups of the cooled hibiscus tea to a blender.  Blend on medium speed to combine.  Puree until liquified and no watermelon chunks remain.

5. Pour watermelon-hibiscus mixture into popsicles molds. 

6. Place in freezer for at least 7 hours or until completely frozen.  

7. Enjoy on a hot day!

Yield: Makes 8 to 10 paletas ... with a little bit leftover to sample. 

Tip: Once paletas are frozen, run popsicle mold under hot water to release the mold from the paleta. 

*Notes: If you would prefer to use tea bags instead of bulk herbs, try substituting with this or this.  I use these BPA free popsicle molds ... if you prefer a stainless steel set, check these out.  

Vegan Option: Replace honey with sweetener of choice. 

Where Do I Buy Bulk Herbs? I buy bulk organic herbs, spices + more here.  

OTHER PALETAS + POPSICLES TO ENJOY

Cantaloupe Mint Paletas from Rubies & Radishes 

Strawberry Rose Paleta from Nutrition Stripped 

Paleta de Sandia y Frutas from The Nourishing Gourmet 

Delicious Lime Creamsicles from Just Making Noise 

Homemade Fudgesicles from Recipes to Nourish

Kiwi Apricot & Mango Pops from The Spunky Coconut

Cherry Cheesecake Popsicles from A Girl Worth Saving
Coconut Milk Popsicles from Hybrid Rasta Mama
Strawberries & Cream Popsicles from The Coconut Mama

   

HAVE YOU EVER HAD PALETAS BEFORE?

Amazon and Mountain Rose Herbs links are affiliate links, prices are the same for you.  Should you decide to purchase through my blog, thank you in advance and much gratitude for supporting Recipes to Nourish.