: : Healthy Sushi : :

What is a girl to do when she is dieting and still wants to enjoy a bit of Japanese cuisine? Remove the rice out of the sushi! I can hear a few people screaming ‘SACRILEGE!’ Well, what with rice having so much starch in it and not to mention carbohydrates, I did exactly that. Also, I didn’t do it using a rice mat but never mind. It’s me eating it, and not others.

Because of one pesky mosquitoe, I woke up at 3:30 a.m. on Sunday morning wide-eyed and alert. So, as I had to go and help out at the PERKATA Charity Sale today, I decided to make some snacks. So, cut up some ham, celery and cucumber, I made some sushi. Not so symmetrical because I cut everything into short strips. You can see the bits and pieces of vegetables sticking out on one end because after I rolled them, I cut them into half so that it sits more easily in the container and smaller so that it’s manageable bite-sized portions.

Uncle Cyril : You didn’t make any for me to try ah?

So I made somemore sushi but time using capsicum and jicama/hikama as well as beer ham and fresh salmon. Beer Ham? Well, it says that one the label. Bought a packet of it at Choice Daily Supermarket and it looks to be made in Thailand. Has an interesting sourish taste that one can taste a litty itty bitty bit. Other than that, it’s pretty good. As for the salmon, made in Klang, believe it or not. Or so it says on the packet. Still, pretty expensive at RM15 per packet. Well, this batch of sushi will be my lunch for Monday.

On another note, the PERKATA Charity Sale went very well yesterday. How much did we make? Quite a fair bit. Cannot believe that between two of us doing the body painting, we did up above 41 pictures. Phew! By the time we left the place, our backs and necks were aching from being stuck in that position for such a long time. Anyway, everyone went off pretty satisfied with their pictures on their hands and arms.

: : Healthy Sushi : :

What is a girl to do when she is dieting and still wants to enjoy a bit of Japanese cuisine? Remove the rice out of the sushi! I can hear a few people screaming ‘SACRILEGE!’ Well, what with rice having so much starch in it and not to mention carbohydrates, I did exactly that. Also, I didn’t do it using a rice mat but never mind. It’s me eating it, and not others.

Because of one pesky mosquitoe, I woke up at 3:30 a.m. on Sunday morning wide-eyed and alert. So, as I had to go and help out at the PERKATA Charity Sale today, I decided to make some snacks. So, cut up some ham, celery and cucumber, I made some sushi. Not so symmetrical because I cut everything into short strips. You can see the bits and pieces of vegetables sticking out on one end because after I rolled them, I cut them into half so that it sits more easily in the container and smaller so that it’s manageable bite-sized portions.

Uncle Cyril : You didn’t make any for me to try ah?

So I made somemore sushi but time using capsicum and jicama/hikama as well as beer ham and fresh salmon. Beer Ham? Well, it says that one the label. Bought a packet of it at Choice Daily Supermarket and it looks to be made in Thailand. Has an interesting sourish taste that one can taste a litty itty bitty bit. Other than that, it’s pretty good. As for the salmon, made in Klang, believe it or not. Or so it says on the packet. Still, pretty expensive at RM15 per packet. Well, this batch of sushi will be my lunch for Monday.

On another note, the PERKATA Charity Sale went very well yesterday. How much did we make? Quite a fair bit. Cannot believe that between two of us doing the body painting, we did up above 41 pictures. Phew! By the time we left the place, our backs and necks were aching from being stuck in that position for such a long time. Anyway, everyone went off pretty satisfied with their pictures on their hands and arms.

: : ‘Onolicious eats from Hawaii and abroad! : :

Reid over at Hawaii is having a roll with blogging about Asian food. His blog is titled ‘Ono Kine Grindz. Err… not sure what that means but must be something related to everyone’s favourite topic : FOOD!

Enjoy reading his blog!

: : Assam Fish Head Curry ala Granny : :

It’s been a long time since I posted up any recipes of Granny’s. So, when my uncle came back today with quite a number of fish caught during his fishing trip, she decided to make Assam Fish Head Curry for dinner. And, I quickly ran upstairs to retrieve my camera for a spot of photo-taking.

One of the critical ingredients is lemongrass. Very fragrant and smells exactly like lemon although not as strong. Note that about one inch away from the top is thrown away as it is very hard and no fragrance there. Or so Granny says.

The lemongrass was cut as so.

Next is cutting up the chillis.

Put the lemongrass, chillis, some garlic, ginger and some belachan @ prawn paste into a mortar and start pounding away. Should be very coarse. Onions is usually added but as I’m on Atkins, Granny decided not to put any inside.

Now the tumis @ paste looks like this. Some stalks of lemongrass (that was whacked once with the cleaver to bring out the flavour more) is added into the paste. It enhances the flavour beautifully and provides an interesting dash of colour to an otherwise orangey soup.

Next, Granny took about a handful of assam jawa and rinse them in water to obtain the juice. She did this about three times before throwing the fruit pits away.

This is how the pits of the fruit looks like. Most of it ended up in the water.

The pot is starting to get full after pouring the assam water. The pot is then put onto the stove to boil.

The fish : a huge red snapper fish head. Granny sliced it into half so that it’s easier to eat and also easier to place it inside the pot.

The fish heads are added in once the soup is boiling. Granny mentioned if the eyes start to pop up, the fish is gone. Don’t forget to add some salt and a dash of bejeng @ MSG into it to give it a light sweetish taste.

As the rain had finally stopped (it was raining really hard when we started cooking), Granny went out and got some more assam from the garden. This one is called assam belimbing. Small no? Cannot put too much else the entire dish ends up too salty.

Granny also brought in some daun kesum from her garden. This will add an interesting but mild taste to the curry. She loves the stuff.

The assam belimbing is sliced and then later put into the curry with the daun kesum and left to boil for awhile.

And voila! Assam Fish Head Curry ala Granny. A low carbohydrate Asian dish. Not bad, eh?