Making Sushi at Home: Yes, at Home!

my-halflife: a food photo blog
Karavala Terrine Maki Rolls; Home MadeSushi isn’t aboutraw fish; it is really about vinegar infused rice, which is then combined withfish, vegetables and a number of other ingredients. This can be done by placingthe raw fish over a small cake of sushi rice, or wrapping the rice with a sheetof nori, seaweed beaten into a sheet, with the fish or ...

Review: Sushi About Town

my-halflife: a food photo blog
Nihonbashi, which means, I believe, a bridge to Japan, has a reputation for quality Japanese food in Colombo. I tried the compact, well serviced outlet at Odel (Alexandra Place), for a quick lunch. Sushi Ashai, an assortment of rolls, 10 in all, three salmon, three cucumber and three tuna, all quite small, with a larger California roll was on my ...

Review: Sushi Bar at Cinnamon Lakeside

my-halflife: a food photo blog
The Sushi Bar at Cinnamon Lakeside (135,Chitt. Gardiner Mawatha) is so modestly and unpretentiously announced, you maymiss it all together, if you’ve weren’t really looking for it. That would be apity: a competitively priced, extensive selection of beautifully plated sushi –of above average quality awaits you at the Sushi Bar. We opted, as you should, for theChef’s assorted Sushi ...

Strawberry Tarts

my-halflife: a food photo blog
The strawberries were really sweet, and succulent, so I took a giant step (for me), and tried what I've admired in cookbooks for years. A tart, with my own pastry. Pate Sucre, which is a sweet dough, isn't all that easy to make. I've tried it twice now, and I think I'm getting ...

Kurakkan Roti, with Lunu Miris + Butter

my-halflife: a food photo blog
This is one of my favorite breakfasts, and this photo is from a few of days ago. I didn't make it though -- the kind person who comes in to help did. Chandra is a great cook; and she has her own way of doing things, but this recipe taken from Sri Lankan Recipes -- ...

Chocolate Coated Meringues or Kisses

my-halflife: a food photo blog
Yes, I've dipped my paw in chocolate. I am so pleased! Another first for my little food blog -- since I've never made any thing chocolate before. How did that happen? Well, I've read about it, and it seemed complicated, so I left it to the experts. But its not -- ...

Pad Thai

my-halflife: a food photo blog
I thought I knew how to do this, and did. And it was good. But having a blog helps me learn -- when I started trying to write out my method, I thought I should look around the web for how its done by others. And now I feel my way wasn't 'right.' Not ...

Chicken Pate

my-halflife: a food photo blog
Again, I had never thought this was some thing to even consider making at home, but hey, its really easy. It was good the first time I made it, and I was so almost shocked it was so easy. Chicken pate is basically pureed chicken liver, cooked, with about half as ...

Bombay Onion Marmalade

my-halflife: a food photo blog
I started making pates recently, and surprisingly it went well. Again, its some thing I thought was beyond me, but its not, its way easy. But we finished all the nice pate I made -- so I'll come back to that with some photographs. Today, I just wanted to blog its lovely complement, Onion marmalade which is as easy.

Sorbets: Strawberry & Soursop-Passion

my-halflife: a food photo blog
I never thought I could made a sorbet at home. It seemed a fancy restaurant item, that washed away flavors between courses, or was served as a light, refreshing end to a long heavy meal. But no, I’ve just started making sorbets at home, and you can make them with no ...

Passion Fruit Mousse

my-halflife: a food photo blog
This is really one of favorite desserts, in Sri Lanka, and i try it every where i go. I've blogged about it before but i never thought i'd be able to make this at home. Don't know why, but i thought it would be too complicated and beyond me. So the ...

Kithul Rosemary Beef - For Geethaka

my-halflife: a food photo blog
It was time for beef. It took me awhile to like beef. As a child, i never did -- then i was 12 or 13 and i could not get enough. Puberty, I guess. Of course eating beef is tough (ha ha) in Sri Lanka. Its a taboo for many Buddhists and Hindus. ...

Mango Panna Cotta, again!

my-halflife: a food photo blog
Yes, again. This time, I did it in the simplest way possible; but plated it differently, from my previous attempts. Simple, because its just cream and mango cordial, mixed (half and half), a heaped teaspoon of dissolved gelatin added, to each cup's worth of mixture. (Fresh fruit reduction gives a ...

Grilled Garoupa

my-halflife: a food photo blog
This is variation on a previous post, steamed garoupa and i cooked it at night, thinking I wouldn't be blogging it, but it turned out so well, i really thought i must -- just to remember what i did. The photos ...

Prawn Soup

my-halflife: a food photo blog
This was an experiment that worked.(If I give the impression that all my cooking experiments work -- I'm misleading you, lots turn out bad; but I don't blog about them! :))I just imagined this dish, when I was watching TV. It subtle, kinda chinese/thai like, but at the subtle end of things.Start ...

Bak Kut Teh

my-halflife: a food photo blog
Bak kut teh (Hokkien: 肉骨茶) is a Chinese soup popularly served in Malaysia, Singapore, China, Taiwan (where there is a predominant Hoklo and Teochew community) and also, cities of neighbouring countries like Batam of Indonesia and Hat Yai of Thailand. The name literally translates as "meat bone tea", ...

Kithul Cashewnut Creams

my-halflife: a food photo blog
My half life has been quiet for some time, but not going hungry. Much has been cooked, tested and eaten. Yes paws have been tried at new dishes, new directions and techniques. All will be revealed slowly, and some teasers have been trickling through our tight security. But here is some thing ...

Orange Chicken, with Chille Peanut Sauce

my-halflife: a food photo blog
Readers of my blog know I like to use stocks as a base to secure the solidity of flavors. My lentil soups are an example of this, the idea being that lentils are cooked, reduced in a chicken stock, perhaps with a vegetable like red pepper, and then pureed and creamed. And of course, my ...