Author: Athena

This is today’s challenge: hunt for the ingredients, make rice and prepare sushi

Ingredients

• 3 cups of Short or medium grain rice
• 3.25 Cups of water
• 60 ml of Sushi vinegar (1 cup: 20 ml)
• Sesame

Dressing

• mayonnaise

Fillings

• 70g canned Tuna
• 125 g Crab stick (defrost the day before)
• Japanese Cucumbers
• 10 pieces of nori a.k.a Seaweed

Tip 1 cup of rice – 180ml – 150g

For Japanese short grain rice, the ratio of rice to water is 1:1.1 or 1:1.2

To make a bigger portion

1 cup 180ml rice : 216 ml water for two bowls 330g rice

2 cup 360ml rice : 432 ml water

3 cup 540ml rice : 600 ml water: vinegar 60ml

For large families more than 5

4 cup 720ml rice (600g) : 840 ml (approximately 1:1.2) ml water: vinegar 80 ml (after sitting cooked rice for 15 mins)

Add one postcard size kombu to release flavour

You can prepare your own sushi vinegar Rice Vinegar (60ml or 60g) : Sugar (60g) : Salt (10g) for 300g of raw rice. But I bought from a store 6 Tbsp of Sushi Seasoning for 3 cups of rice. Add and mix Sushi Seasoning without msg to the cooked rice while it is hot. Ratio of rice to sushi-vinagar is 10-15%

Procedure (shortest ever)

1. Rinse the rice to clear off the starch
2. Soak for 30 minutes and drain all water
3. (Keep those water to water plants)
4. Add water and cook rice in the rice cooker
5. You can put crab sticks on a metal plate and place inside rice cooker as it cook
6. Once done, place rice onto a bowl
7. Add vinegar and some sesame seeds into rice
8. Prepare fillings by mixing tuna or crab sticks with mayonnaise
9. Lay down the seaweed onto rolling Mat
10. spread rice on top of seaweed
11. Add the fillings at 1/3 along seaweed and roll them
12. Cut the roll
13. Serve

If anything fails, refer to wikihow or YouTube

Put a few green beans into soil. Let them sprout and give them sunlight, water and care. Wait for flower to bloom and fruit. Harvest the green beans, otherwise just buy off the shelf.

Ingredients

• 1 cup of green beans (washed, rinsed and a soaked for 1 hour)
• Water
• 3 Pandan leaves tied to knot
• 1/3 cup of sago
• Honey Rock sugar

Process

1. Place beans in the pot. Add 3 litres of water and pandan leaves.

2. Cook till beans are soft. Remove Pandan leaves Add sugar and Add sago

3. Let it cool,

Swiss cheese plant

Ingredients

Soil

Water

Sunlight

Note: plant is not edible. Only or the eyes

Ingredients

• 120ml (1/2 cup) butter
• 2 tsp. dried basil, crushed
• 2 tsp. lemon juice
• 1 1/4 tsp. garlic powder
• 3/4 tsp. seasoned salt
• 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)
• 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)
• 3 Tbsp. walnuts (chopped )
• fresh, grated Parmesan cheese

Procedure

1. Melt the butter in a large skillet.
2. Add the basil, lemon juice, garlic powder and seasoned salt, blending well.
3. Add the fettuccine, broccoli, walnuts.
4. Blend well and toss to coat the fettuccine.
5. After tossing, add fresh grated Parmesan cheese to top off the dish.

This article uses material from the Wikibooks article “Cookbook:Garlic Parmesan Pasta“, which is released under the Creative Commons Attribution-Share-Alike License 3.0.

Ingredients

• 4 avocados
• 2 tablespoons of pico de gallo
• Juice of 1/2 lime
• 2 chopped Jalapeño OR 2 tablespoons of crushed red pepper OR 1 tablespoon of cayenne pepper
• 1 teaspoon of salt
• 4 teaspoons of olive oil
• 1 1/2 teaspoon of chopped garlic
• 1/2 teaspoon of ground black pepper
• 1 minced jalapeño OR 2 minced serrano chiles OR 2 tablespoon minced of any chile pepper like (adjust for spiciness)

Procedure

1. Pit the avocados.
2. Score avocado without cutting through the skin.
3. Scoop out one avocado with a large spoon and place in mixing bowl.
4. Add the lime juice and stir to evenly coat the avocados.
5. Stir in the Pico de Gallo, garlic, oil, jalapeño, salt, red pepper, and black pepper, mashing and tossing the avocado pieces until thoroughly mixed.
6. Then scoop out the other avocados and gently mix and toss in the larger pieces.
7. The guacamole is the right consistency when more large pieces than mashed parts remain.
8. Garnish with a sprig of cilantro.

This article uses material from the Wikibooks article “Cookbook:Guacamole“, which is released under the Creative Commons Attribution-Share-Alike License 3.0.

Ingredients

• 1 Tablespoon butter
• 1 cup onion, chopped
• 3 Tablespoons all-purpose flour
• 1/2 teaspoon curry powder
• 1/4 teaspoon cumin
• 1/4 teaspoon ground nutmeg
• 2 garlic cloves, crushed
• 1 cup peeled and cubed sweet potato
• 1/4 teaspoon salt
• 2 14-oz cans of nonfat and low-sodium chicken broth or vegetable stock
• 1 15-oz can of pumpkin
• 1 cup 1% milk
• 1 Tablespoon fresh lime juice

Procedure

1. Melt butter in a Dutch oven or large saucepan over medium-high heat. Saute onion for 3-4 minutes then add flour, curry, cumin and nutmeg and saute for 1 minute.
2. Add sweet potato, salt, chicken broth and pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.
3. Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.
4. Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.
5. Remove from heat and add lime juice.

This article uses material from the Wikibooks article “Cookbook:Spiced Pumpkin Soup“, which is released under the Creative Commons Attribution-Share-Alike License 3.0.