Sushi Cake with Raw Seafood

Ingredients

  • Seven grains sushi rice
  • Sea bream, tuna and salmon
  • Shrimp and scallop
  • Squid and octopus
  • Sea urchin
  • Snow crab
  • Horned turban
  • Fish roe
  • Real gold powder
  • Shredded fried egg
  • Cucumber, bean sprout and edible flower

The cake is for 4 to 5 persons. The cost is about C$77.

See my related posts:

My Recipe

Steamed Chicken Bun

Ingredients:

8 oz – Boneless skinless chicken thigh
0.8 oz – Dried Chinese mushroom
1 recipe – Proved bun dough (See recipe below)
18 pieces – Parchment paper (3″ x 3″)

Seasoning:

1/2 tsp – Salt
1/2 tsp – Sugar
3/4 tsp – Chicken broth mix
1/2 tsp – Sesame oil
1/8 tsp – White ground pepper
1½ Tbsp – Eggwhite
3/4 Tbsp – Cooking wine
3/4 tsp – Ginger juice
1 Tbsp – Cornstarch
1 Tbsp – Oil

Method:

  1. Soak dried mushroom in a covered bowl with cold water until softened (about 2 hours depending on the thickness of the mushroom). Discard stems and rinse mushroom between the gills to remove any grit. Squeeze out excess water. Cut into small dices.
  2. Cut chicken thigh into small dices. Add diced mushroom and seasoning. Set aside for about 30 minutes. Refrigerate filling for easy handling.
  3. Divide punched dough into 18 pieces (about 45 g for each piece), Roll each dough into a disc about 32 inches in diameter. Put about 1 Tbsp of filling into the dough and shape into a bun. Put shaped bun on a piece of parchment paper. Repeat with remaining dough and filling.
  4. Put shaped bun in 2 or 3 bamboo steamers. Rest for 15 minutes. Cover and steam buns in a wok of boiling water over high heat for about 15 minutes. Remove and serve at once.

Note: Freeze all leftover cooked buns.

Dough for Chinese Steamed Bun

Ingredients:

1 lb – All purpose flour
1½ tsp – Baking powder
1/2 cup – White granulated sugar
2 Tbsp – Lard (softened)
7 fluid oz – 2% or homo fresh milk (105º to 115ºF)

Yeast Mixture:

2 tsp – Fast rise active dried yeast
1/2 tsp – White granulated sugar
1/4 cup (2 fluid oz) – Warm water (105ºF to 115ºF)

Method:

  1. Sift all purposed flour and baking powder. Set aside.
  2. In a small bowl, add 3 cup warm water. Sprinkle 1/2 tsp sugar and yeast on top. Stir to dissolve. Cover and stand mixture for about 10 minutes or until foaming.
  3. Make dough using either one of the following 3 methods.
  4. Punch proved dough down and knead slightly. The dough is now ready for shaping.

Make dough by heavy-duty stand mixer:

  1. Dissolve sugar, lard and milk in a saucepan. Cool to lukewarm (105ºF to 115ºF).
  2. In the mixer bowl, add yeast mixture, milk mixture, flour and baking powder. Using dough hook, mix for 2 minutes on speed 2. Knead on speed 3 for another 6 minutes until dough is smooth and not sticky.
  3. Remove and put dough in a greased bowl. Turn dough to coat oil evenly. Cover using plastic wrap and let dough rise in a warm place until double or triple in size.

Make dough by hand:

  1. Put flour and baking powder in a big bowl. Make a well in the centre. Add sugar, lard and warm milk and yeast mixture. Start incorporating flour into the mixture. Then transfer to a work surface. Sprinkle flour on the work surface to prevent flour from sticking. Knead to a smooth dough and not sticky to the touch.
  2. Put dough in a greased bowl. Turn dough to coat oil evenly. Cover using plastic wrap and let dough rise in a warm place until double or triple in size.

Make dough by bread machine using dough cycle:

  1. Put all ingredients and yeast mixture ingredients in the bowl and press “dough” cycle. Dough is ready when cycle ends.

Obese People Regain Weight After Dieting Due to Hormones

Worldwide, there are more than 1.5 billion overweight adults, including 400 million who are obese. In Australia, it is estimated more than 50 per cent of women and 60 per cent of men are either overweight or obese.

Although restriction of diet often results in initial weight loss, more than 80 per cent of obese dieters fail to maintain their reduced weight.

The study involved 50 overweight or obese adults, with a BMI of between 27 and 40, and an average weight of 95kg, who enrolled in a 10-week weight loss program using a very low energy diet. Levels of appetite-regulating hormones were measured at baseline, at the end of the program and one year after initial weight loss.

Results showed that following initial weight loss of about 13 kgs, the levels of hormones that influence hunger changed in a way which would be expected to increase appetite. These changes were sustained for at least one year. Participants regained around 5kgs during the one-year period of study.

Professor Joseph Proietto from the University of Melbourne and Austin Health said the study revealed the important roles that hormones play in regulating body weight, making dietary and behavioral change less likely to work in the long-term.

The study was published in the New England Journal of Medicine.

Read more ….

Braised Chicken Leg with Chestnuts

Ingredients

10 oz chicken legs
5 oz chestnuts (shells and skin removed)
1 piece dried tangerine peel
1 tbsp fermented bean paste
2 slices ginger
2 tbsp oil

Marinade

1 tbsp light soy sauce
1 tbsp cornstarch
1/2 tbsp cooking wine

Sauce

1 tbsp dark soy sauce
1 tsp sugar
dash of pepper
1/4 tsp sesame oil
1 cup water

Method

  1. Rinse chicken and cut into pieces. Add marinade and set aside for 20 minutes.
  2. Soak dried tangerine peel.
  3. Heat 2 tbsp oil in a pot. Sauté ginger. Add chicken and toss until half cooked.
  4. Mix in bean paste and chestnuts.
  5. Mix sauce ingredients and add to the pot of chicken and chestnuts. Simmer until most of the sauce is absorbed. Serve hot.

Source: Hong Kong magazine