Sushi and Maki

Sushi and Maki

As a sushi chef, I always encounter guest requesting something new and relatively different from the old boring menus. So I always resort myself into creating new ideas, resulting in a very fun Sushi / Maki platter. Below are pictures on what I have made when I experiment with my thoughts.

Sushi In Rice Paper Pouch

Made from Chinese ingredient, the rice paper. Using the rice paper as a small pouch and putting inside a bit of rice together with your choice of ingredient, it could be diced tuna, peas, carrots, etc. Tying the head with boiled cha soba for a more presentable and unique look.

Deep Fried Pepsi

Deep Fried Pepsi? Come on guys, is this for real? Just happen to found it on Google trends, and it seems people are interested knowing what Deep Fried Pepsi is.

Well, according to this website 4Hoteliers deep fried pepsi is..

Arguably the best was still to come. Delicate house made gelatos were offered with...deep fried Pepsi! Sounds odd, but if you make a classic pate au choux, using Pepsi in lieu of water, the resulting batter when fried will have the texture of a beignet with the flavor of Pepsi. Dusted with powdered sugar.

Source Ingredients from 4Hoteliers

Deep Fried Pepsi

Should feed: 4

1 ¼ cups Pepsi
¾ cup W hole butter, unsalted
½ tsp Salt
1 ½ cups Flour
6 Whole eggs

How to do it:
1. Place Pepsi and butter in tall sided sauce pot. Bring to a boil.

2. Add the salt and the flour all at once time, beating together over medium heat until the mixture pulls away from the sides of the pot smoothly

3. Transfer to an electric mixer with the paddle attachment, beating in the eggs added one at a time, adding each one only after the last has been incorporated. Batter should be stiff enough to hold stiff peaks.

4. Place the batter into a piping bag or small bowl.

5. Heat 4" oil for frying (peanut oil works the best, but Canola is also satisfactory), in a high sided pot or deep fryer to 360F.

6. CAREFULLY drop ½"x 2" lengths or small quenelles (oblong balls) into the hot oil. Fry until a deep gold brown. Generally, the dough will be fully cooked 3-4 minutes after having risen to the surface of the oil.

7. Scoop out the cooked Pepsi, draining excess oil, dust liberally with powdered sugar and serve as is, or make it a fried Pepsi Float with the addition of ice cream!

The California Maki in Rice Paper Roll - California Maki with a Twist

The California Maki in Rice Paper Roll - California Maki with a Twist

(California maki wrapped in rice paper)

Most Filipinos that love Japanese Foods, especially the ladies, really love eating California Maki. Maybe it is because it’s the most well known Japanese food, aside from Tempura of course. Other than its appearance and reputation, the taste of California Maki is acceptable in most Filipino palates. For the new starters and still learning to eat food items from the sushi bar, the California Maki is the best choice to start. California Maki’s original recipe from countries outside the Philippines, consist of avocado, crabmeat (it could be real crab meat or imitation crabmeat stick “Kani Kama”), cucumber, and lettuce. However, here in the Philippines, we substituted the avocado with our most favorite mango fruit, which even made the California Maki more delicious. Maybe it is because of the availability of the mango all year round, unlike the avocado that is seasonal.

As I have said, the California Maki is the best menu for a newbie eater in a Japanese restaurant to start. It is because the California Maki doesn’t have any raw meat inside its roll. All you will get is a fruity, sweet, and rich flavored salad with rice. My advice for the starters is to eat one slice of it whole. All slices are cut into bite size pieces, if you take a bite; chances are you won’t love it.

Also, most of the reactions I got from the starter are that they are not familiar with the flavor or taste of the Nori (Dried Seaweeds). And somehow don’t like it. The Nori is what holds the rice in place when rolling the California Roll, it also gives additional flavor to it. However, not most people love seaweeds. That’s what pushed me to create a new alternative way to enjoy the Califronia Roll. The California Maki in Rice Paper Roll is a new way of having California Maki without the Nori or Dried Seaweeds, its good for the beginners and for those who don’t love the taste of the nori. Same ingredients, same experience, and a bit of twist in its flavor.

Presenting to you a new twist to enjoy California. Happy dining everyone!

The California Maki in Rice Paper Roll - California Maki with a Twist

The California Maki in Rice Paper Roll - California Maki with a Twist

(California maki wrapped in rice paper without the Nori)

Most Filipinos that love Japanese Foods, especially the ladies, really love eating California Maki. Maybe it is because it’s the most well known Japanese food, aside from Tempura of course. Other than its appearance and reputation, the taste of California Maki is acceptable in most Filipino palates. For the new starters and still learning to eat food items from the sushi bar, the California Maki is the best choice to start. California Maki’s original recipe from countries outside the Philippines, consist of avocado, crabmeat (it could be real crab meat or imitation crabmeat stick “Kani Kama”), cucumber, and lettuce. However, here in the Philippines, we substituted the avocado with our most favorite mango fruit, which even made the California Maki more delicious. Maybe it is because of the availability of the mango all year round, unlike the avocado that is seasonal.

As I have said, the California Maki is the best menu for a newbie eater in a Japanese restaurant to start. It is because the California Maki doesn’t have any raw meat inside its roll. All you will get is a fruity, sweet, and rich flavored salad with rice. My advice for the starters is to eat one slice of it whole. All slices are cut into bite size pieces, if you take a bite; chances are you won’t love it.

Also, most of the reactions I got from the starter are that they are not familiar with the flavor or taste of the Nori (Dried Seaweeds). And somehow don’t like it. The Nori is what holds the rice in place when rolling the California Roll, it also gives additional flavor to it. However, not most people love seaweeds. That’s what pushed me to create a new alternative way to enjoy the Califronia Roll. The California Maki in Rice Paper Roll is a new way of having California Maki without the Nori or Dried Seaweeds, its good for the beginners and for those who don’t love the taste of the nori. Same ingredients, same experience, and a bit of twist in its flavor.

Presenting to you a new twist to enjoy California. Happy dining everyone!

By the way you can see me at Mizu Japanese Restaurant Waterfront Cebu City Hotel. Im Sushi Chef Francis at your service!

Sushi Chef Francis at your service!

Im Sushi Chef Francis at your service!

Making and preparing sushi has been my way of life now for years. Making your own sushi is easy, however, to be in par with the standards and cope up with ever changing trends, one must master the art of sushi making.

Different techniques should be learned, new ideas should be discovered and continually enhance your experience (that is to listen to people's advice and comments).

Sushi is a delicately prepared food, made of vinegared rice, topped with ingredients like fish, fruits, and vegetables (cooked or uncooked).

There are various types of sushi, however the most well known are the Nigiri Sushi and Maki Sushi.

Nigiri Sushi is a hand-formed clumps of sushi rice topped with desired topping of fish, vegetable, fruit, and sometimes it could be a mixture of stuff.

Maki Sushi is sushi rice rolled using a bamboo maki matt with choice of stuffing inside (seafood, meat, fruit, or vegetables), then cut into bite size pieces.

Food Quality System

To arrive home early, this is what I get for attending the Waterfront Food Quality System. Other than getting home early, I also gained plenty of thoughts and additional info about the topic. Also, the best thing is getting paid for work for two days attending the seminar, not a rough life is it? Hope it would be seminar the whole month round!

Before I had the seminar, I did not know that the issue of food safety is that delicate and that it should be given utmost attention. Take for example; by just washing your hands before and during work you would be able to prevent the spread of phatogenic bacteria, which if taken internally may lead to a food borne illness. No wonder, Hand Washing is in the top list on the policies imposed.

Bacteria are microbiological organism that is unseen in our naked eye. Some are harmless and some are harmful enough that it could even paralyze and kill. Grrr. Bacteria could be transmitted in many different ways, and the food that we take are always at stake. And if not transmitted, it could grow on the food itself. Oh my, good thing our body is enough to handle a few amounts of it inside. However, if this amount exceeds its limit, it’s another story.

Luckily, because of HACCP, these food borne illnesses could be prevented or minimized. A reliable food safety is already being practiced; Waterfront Hotels in particular has its own way of reacting to this hazard.

HACCP or Hazard Analysis Critical Control Point is the main core of the system. Because of this internationally used system, when it comes to food safety, the Waterfront Food Quality Manual is derived. On this manual are policies listed to guide every individual (in or outside the hotel, which is directly or indirectly in contact with its food products) in handling food items. From proper hand washing, correct food temperatures, required government permits, to maintaining clean equipments, etc.

Waterfront Food Quality System is a system Waterfront Hotels are using to maintain the best quality of their food products. Thus providing utmost food safety to hotel guests and clients.

My message to the guest, from the food suppliers up to your table, it is rest assured that the meal you are taking have undergone a rigid test within the system. Making you feel at home as if you yourself prepared your meal.