Ugly when still alive but pretty and tasty when it's come into the plate

When you see this still alive looks ugly and disgusting...but totally defferent when it's come into the plate as shown in the picture. I cook the fresh octopus with beer, lemon juice and bit salt for 7-8 minutes then I hanging just to make it dry. I slice it and arrange on the plate with some garnishes then you can see it Octopus Sashimi

Let's get Omega 3 from This Plate

Fresh salmon....this is what we need to get more omega 3 in our life....I remember how my customer always order salmon sashimi and salmon nigiri sushi....they are always coming back for this....but no doubt even my self I like very much the fresh sashimi salmon.

Sea Bass Drinking my Sweet & Sour Sauce

This fried sea bass fillet really good with my sweet & sour sauce creation...with diced mango, onion, green bell pepper....and the steamed jasmine rice plus oshinko (Japanese pickles)....make this dish hmm...

Seafood Ramen

After hangout in the nite and drink lot of vodka..bit drunk..then this soup is very good to make you feel better...don't believe????Try it.....

Grilled Shiitake Mushroom Cappuccino Soup

Do you like cappuccino???? Yes this is other cappuccino...no coffe taste inside but shiitake mushroom......I like this soup and also so simple how to make.....would you like to try this at home???

Seared Squid Curry Salad

This salad is so yummy....combination taste of sweet from sugar and sour from lemon juice, aroma of olive oil and lemon leaf in julienne vegetables plus bit salted curry taste on seared squid. Would you like to try at home????

Baby Octopus Kimchee Salad

This salad is bit spicy...but hmm can make you addicted...the kimchee dressing and the seaweed is make the taste of this salad complete.

Nasi Goreng Udang/Prawn Fried Rice

My favorite dish for dinner....love it

Sop Buntut/Indonesian Oxtail Soup

What is in the SOUP???
Oxtail, Nutmeg, Clove, Hondashi, Fresh Ginger, Tomato, Shallot, Black Pepper, Salt.
Hmmmm....this soup is make me addicted.
Aroma of fried shallot so strong in it.

Sunset Roll

Ingredient:

Tuna (thinly sliced)
sushi rice
yaki nori
cucumber (cut lengthwise stick)
unagi (cut into lengthwise)
Masago
Japanese Mayonnaise
Sesame Seeds (tossed and mix)

Method:
-Place the nori on the bamboo mat with the shiny smooth side facing downwards.
-Place the rice in the centre of the nori then spread it evenly over and leaves about 1cm margin of nori along the edge furthest
- Turn it over the rice
-Lay the unagi, cucumber and add Japanese mayonnaise then roll it.
- Put sliced tuna on the top of the roll, then press with bamboo mat so that the tuna will stick on the rice
-Cut into 8 pieces.
- Garnish with mayonnaise, sesame seed and Masago on the top of the roll

Asparagus and Spinach Roll

Ingredient:

0.160 kg Sushi Rice
0.080 kg Asparagus
0.010 kg Wasabi
0.030 kg Pickles Ginger
0.040 Ltr Kikkoman Soy Sauce
0.020 kg Mayonnaise
1.000 sheet Nori Seaweed
0.020 kg Peanut Butter
0.020 Ltr Honey
0.02 kg Toasted Sesame Seed

Method:
-Place the nori on the bamboo mat with the shiny smooth side facing downwards.
-Place the rice in the centre of the nori then spread it evenly over and leaves about 1cm margin of nori along the edge furthest
- Turn it over the rice
-Lay the asparagus then roll it.
- Put the spinach, spread it evenly on the top of the roll, and then press with bamboo mat so that the spinach stick on the rice
-Cut into 8 pieces.
- Just before serving put the peanut sauce and spread the sesame on the top of the roll.

California Roll

Ingredient:
0.160 kg Sushi Rice
0.120 kg Crab Meat
0.010 kg Wasabi
0.030 kg Pickles Ginger
0.040 Ltr Kikkoman Soy Sauce
0.120 kg Avocado
0.040 kg Orange Tobiko
0.020 kg Mayonnaise
1.000 sheet Nori Seaweed

Method:
-Place a piece of nori on the bamboo mat with the shiny smooth facing downwards.
-Place the rice in the centre of the nori then spread it evenly over and leaves about 1cm margin of nori along the edge furthest
-Spread the orange tobiko on the rice, the turn it over.
-Lay the crab meat and avocado along the centre of the nori and add a line of mayonnaise and then roll it
-Cut into 8 pieces

Prawn Sashimi

Ingredient:

0.150 kg Prawn
0.010 kg Wasabi
0.020 Ltr Kikkoman Soy Sauce
0.015 kg White Radish
0.015 kg Carrot
0.015 kg Cucumber
0.025 kg Lemon

Method:
-Arrage blanched prawns on the plate as shown in the picture with salad or shredded white radish, cucumber and carrot as under liner
-Garnish with sliced lemon, cucumber flower, scallion flower or mint leaf.
-Served with Wasabi and soy sauce

Tiger Prawn Jumping into Yellow River

Ingredient:
1. Tiger Prawn size 25/30 (headless and cleaned)......4 pcs
2. Curry Powder Madras....................................1 Tbsp
3. Hondashi...................................................1/2 tsp
4. Onion (chopped)..........................................1 Tbsp
5. Coriander Leaf (chopped)...............................1 tsp
6. Shallot (sliced).............................................1 Tbsp
7. Garlic (chopped)...........................................1 tsp
8. Vegetables Oil..............................................2 Tbsp
9. Coconut Milk................................................2 Tbsp
10. Fish Stock or Chicken Stock.............................250 ml
11. Seven Spicy Powder/ Nanami Togarshi (optional for spicy taste)
12. Boiled Potato (cube cut)
13. Salt, Pepper and sugar to taste

Method:
- Heat the oil in a pan then sautee the chopped garlic
- Add in the chopped onion and keep stiring just until fragrant
- Put in the curry powder and stir it for a while then add the stock
- Put in the tiger prawn, boiled potato and continue cooking just until the prawns are cook
- Add the coconut milk and stir it then keep boil for while then remove from the heat
- Add the hondashi, salt, pepper and sugar to taste
- Fried the sliced shallot until golden brown and crispy
- Serve for 2 portions and sprinkle with fried shallot and chopped coriander leaf just before serving.
Happy Cooking