Homemade Sushi

Michael shows how mainstream the flavours of Asia have become with orange ginger broth with soba noodles, sushi, spicy pineapple salad, coconut sticky rice pudding, and sun tea.

• Coconut Sticky Rice Pudding
• Orange Ginger Broth with Soba Noodles
• Spicy Pineapple Salad
• Sun Tea 2

Coconut Sticky Rice Pudding

Yield: 4

Ease of Preparation: Easy
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Coconut Sticky Rice Pudding

• 1 can coconut milk
• 2 x eggs
• 3 Tbsps sugar
• 1 tbsp chai tea leave blend
• 1 cup raisins
• 1 cup flaked coconut
• 2 cups of leftover sticky rice (1 cup sushi rice or other white rice cooked with 2 cups water)

Directions:

Coconut Sticky Rice Pudding

1. Preheat oven to 325°F.
2. In a large bowl, whisk together the coconut milk, eggs, sugar and tea.
3. Add raisins, coconut and rice and stir well.
4. Pour into a 2 qt baking dish and place into a roasting pan.
5. Pour enough water into the roasting pan to come halfway up the side of the baking dish and then place in the oven and bake for 45 minutes.

Orange Ginger Broth with Soba Noodles

Yield: 4

Ease of Preparation: Easy
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Orange Ginger Broth with Soba Noodles

• 1 x small package soba noodles
• 2 cups orange juice
• 2 cups chicken stock
• 2 inch piece of ginger, frozen
• 1 tbsp soya sauce
• 1 cup sliced green onions
• 2 cups baby bok choy, chopped
• 1 cup bean sprouts
• 1 x carrot, grated
• 1 tbsp sesame seeds

Directions:

Orange Ginger Broth with Soba Noodles

1. Bring a large pot of water to a boil.
2. Season with salt and then add soba noodles.
3. Boil just until they have softened, about 3-5 minutes.
4. Drain and rinse.
5. Bring orange juice and chicken stock to a simmer.
6. Grate in frozen ginger, reserving some for garnish and add soya sauce, green onions, bok choy, sprouts and carrot.
7. Stir until bok choy is wilted.
8. Place some soba noodles into soup bowls.
9. Ladle in some broth and vegetables and garnish with sesame seeds and grated ginger.

Spicy Pineapple Salad

Yield: 4

Ease of Preparation: Easy
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Spicy Pineapple Salad

• 1 x pineapple, skin and core removed and cut into chunks
• Juice of 2 limes
• 2 tbsp soya sauce
• 1 tbsp of Sambal style hot sauce or your favourite hot sauce
• 2 tbsp brown sugar
• 1 bunch fresh cilantro, chopped
• 1 x small red onion, thinly sliced

Directions:

Spicy Pineapple Salad

1. Place pineapple into a salad bowl.
2. Whisk together the lime juice, soya sauce, hot sauce and brown sugar.
3. Add to the pineapple, along with the cilantro and red onion and toss well.

Sun Tea 2

Yield: 4

Ease of Preparation: Easy
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Sun Tea

• 6 bags of Rooibos chai tea, or your favourite tea flavour
• 1 bunch fresh mint leaves
• Zest and juice of 1 lemon
• 3 tbsp honey
• 2 tbsp grated ginger
• 1 can coconut milk

Directions:

Sun Tea

1. Place tea bags, mint leaves, lemon zest and juice, honey and ginger into a large jar and fill with water.
2. Cover with a lid and place in direct sunlight for about 3 hours.
3. Fill glasses with ice and pour about two thirds full with the sun tea.
4. Top with coconut milk and serve.

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