Sushi

This is a recipe that I got form my friend, I do not know what exacltly the name of the roll. I have used both shrimp and smoked salmon. You can try any other type of fish that you have.

This is for 6-7 rolls

Ingredients

For the cover

• 2 cups of sushi rice
• 5 tablespoons rice vinegar
• 2  tablespoons sugar
• 1 1/2 teaspoons salt
• 3-4 nori seaweed sheets
• Sesame seeds
• Black seeds

For the Filling

• 1 avocado
• 1 cucumber
• 1 carrot
• Smoked salmon

For the Shrimp Tempura

• Shrimp
• 1 tablespoon flour
• 1 egg
• 1 tablespoon corn starch
• 1 teaspoon salt
• Cold water
• Oil for frying

For the sauce

• 2 tablespoons mayonnaise 
• 2 teaspoons sriracha
• 2-3 cloves garlic
• 1 dessertspoon sesame oil

For the topping

• 1 potato
• Oil for frying

Preparation

You need to prepare the rice first. The rice should be free from starch, to do this put rice in a bowl and add some water, wait 20 minutes and get rid of water. Wash several times until the water becomes clear. Strain the rice and wait about 5 minutes.Put the rice in rice cooker, or a pot add same amount of water. Cook it on high heat about 3 minutes until it boils, then turn down the stove to medium and cook another 7 minutes, after seven minutes turn down the heat to very low and cook another 10 minutes. After 10 minutes turn off the stove and wait 5 more minutes.

In the meantime add rice vinegar, sugar and salt in a small bowl and mix well until the sugar dissolves. Take rice in a larger pan and spread vinegar mixture evenly on it. Your rice will be ready when it absorbs all the vinegar.

Cut salmon, avocado and carrot into thin slices. Take out cucumber's inside part and cut it into thin slices as well. 

To prepare the sauce mix mayo, sesame oil, sriracha and crushed garlic.

To prepare shrimp tempura, toss shrimp in corn starch and salt. Beat egg with water and add flour and mix. Dip shrimps in this batter and fry.

For the topping grate potatoes and fry, you can add some salt if you want.

Take a place mat that can be bend and cover it with plastic film.

Cut nori sheets into two pieces. Take one and put in on the place mat. Take one handful of rice and spread on the sheet, sprinkle sesame and black seeds on top of it. Turn the other side and put smoked salmon or shrimp tempura, avocado, cucumber and carrot slices and hot sauce. Put them on one side only.

Roll the place mat and squeze it with both hands. Open the mat and fix the roll and squeeze again.Slice the sushi with a sharp knife. Put potatoes on top. Serve with soy sauce and pickled ginger. Enjoy!

Orange Chicken

Ingredients

For the chicken

• 1 chicken breast
• 3 cloves of garlic
• 1/4 cup orange juice
• 1 tsp salt
• 1 tsp black pepper
• 3 tbsps rice flour
• 1 tbsp corn starch
• 1 tbsp flour
• 1/3 cup water
• Oil for frying

For the sauce

• 2 tbsps brown sugar
• 2 tbsps soy sauce
• 3 tbsps vinegar
• 1/2 cup orange juice
• 1 dessertspoon honey
• Chili pepper powder
• Ginger powder
• 1 tbsp starch
• 1.5 tbsp water

Preparation

Cut chickens into small pieces, put them into a bowl and add minced garlic, orange juice, salt and pepper and keep it in the fridge about 30 minutes. 

Meanwhile mix flours, corn starch and water in a bowl and add chickens into the bowl.

Mix all the sauce ingredients except starch and water in a bowl. 

Mix starch and water in a seperate bowl.

Fry chickens two times to make them more crispy.The second time should be shorter.

Cook sauce in a pan. When it starts to boil add starch slowly and continue cooking until it thickens. Lastly add fried chickens into it and serve with sesame seeds and rice. Enjoy!

Kung Pao Chicken

Ingredients

For the chicken

• 1 lb chicken breast
• 1 tablespoon wine
• 2 tablespoons soy sauce
• 2 teaspoons baking soda
• 1 teaspoon corn starch

For the Sauce

• 1 tablespoons balsamic vinegar
• 1 cup chicken stock
• 5 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1 teaspoon constarch

For cooking

• Oil
• 5-6 cloves garlic
• 5-6 green onions
• 1 red pepper
• 1 green pepper
• 2-3 celery sticks
• 1/2 cup roasted cashews
• 1 tsp ginger (fresh or dried)
• salt

Preparation

Cut chicken breast into cubes and marinate in wine, soy sauce, baking soda and corn starch. Cover and keep in the refregirator about 15 minutes.

In the meantime prepare the sauce with all the ingredients

Chop celery, peppers and onions. In a wok or frying pan stirfry all the vegetables about 5 minutes and take them into a bowl.

    Add some more oil to the wok and stirfry chickens in parts couple of minutes. Take all the chicken from the wok, add more oil and stirfty crushed garlic, ginger and add all the chicken and cook another 30 seconds. Add vegetables and sauce to the wok and cook until the sauce is thickened. Enjoy!