My Guacamole Recipe

Eversince I learned how to do my own guacamole, I can't stop making it, I probably make it every couple of weeks or so. I went to a cooking class about 2 years ago and learned a few Mexican dishes. It was taught by a friend of mine, who happens to be from Mexico City. It was a great course and have learned a lot. Prior to this course, I avoided making my own salsa and guacamole. I just didn't have the confidence to do it thinking it is difficult. Boy was I wrong. It was easy and quick and best of all it taste way better making it at home than buying packaged stuff. My guacamole is almost the same as the one he taught us to make. I did edit the recipe a little bit adding my own twists. Hope you like it.

Guacamole with Spicy Fried Chicken

 

Ingredients

2 medium hass avocadoes, mashed until smooth

2 medium ripe tomatoes, diced (brunoise)

1/2 teaspoon finely chopped red chili

1 tablespoon julienned cilantro/coriander

1/2 lime, juice only

pinch of garlic powder

pinch of onion powder

salt & white pepper to taste

extra cilantro/coriander for garnish

Method

Combine the avocado, lime, garlic, onion, salt & pepper

Taste & make sure you are happy with the taste

Add the chili, tomatoes (leave some for garnish) and cilantro/coriander

Mix carefully until well combined

Garnish with extra remaining tomatoes and extra cilantro/coriander

Serve

Variations & Tips

you can use fresh garlic and onion if you prefer,

if so, grate the garlic so it is minced finely

and finely chop the onions (red onions preferrably)

also, sometimes i add a dallop of sour cream to my guacamole to

add acidity & make the guacamole a little bit creamier

for a chunkier texture, don't mash the avocadoes to much

and cut your tomatoes bigger

if tomatoes aren't in season, you can always use cherry or grape

tomatoes, more often than not, they tend to be sweeter and

because they're already small, you can just cut then in quarters

so it will be easier and quicker

 

Shitake & Sesame Seed Inari

Sushi & Sasimi are two of my all time favorite Japanese food. I never used to make my own sushi but lately, I find that by making my own, I could add ingredients to suit my cravings. Inari  is probably the easiest thing one could learn to make if one wants to make sushi at home. There's no sushi mat involved in the preparation so no need to worry if don't know how to use a sushi mat.

Please be advised that my recipe for the Shitake & Sesame Seed Inari is by no means a traditional recipe. Normally you can buy Inari in your favorite sushi shop/bar with just rice inside. I like mine with extra ingredients inside for added flavour.

Ingredients
2 cups sushi rice (available from asian grocers)
Sushi Vinegar (available ready-made in asian grocers or if you prefer to make your own, you can combine rice vinegar, sugar and salt)

150g fresh Shitake mushroom (you can use dried/rehydrated but the measurement would need to be adjusted)
1 Tbsp Soy Sauce
1 Tbsp Water
1 Tbsp Sugar
2 Tbsps Roasted White Sesame Seeds

18 Prepared Bean Curd (Inari) Pouches (also available from asian grocers)

Method

1. Cook the rice as per instruction in the packet
2. While cooking your rice, slice the shitake mushroom into small cubes. In a pan, combine the sliced mushroom, soy sauce, water and sugar. Let in boil until the liquid has been absorbed by the mushroom and mushroom is completely cooked. Remove from the heat and stir in the sesame seed. Set aside & cool to room temperature.
3. After the rice has cooked. Transfer to a bowl (wooden bowl preferred). Slowly add in as much or as little of the sushi vinegar to the rice. The idea is you have a flavoured rice but not too sour that it overpowers the dish. Carefully mix the rice while cooling it with a fan (hand or electric). Once it is room temperature, cover with a damp cloth to avoid drying out while you prepare the rest of the ingredients. 
4. Combine the cooled rice & cooled mushroom mix. Carefully mix as to not break the rice up to much.
5. Drain the prepared bean curd pouches.
6. Stuff each pouch with the rice mix. Fill the pouches until they are 3/4 full then fold the flaps on top of each other to seal the pouches.
7. Serve.