Steamed Chicken with CEKUR dipping sauce

 To serve  4-5:

Free-range Chicken (about 1.5 kg) 

Preparing the chicken

• Prepare the steamer. Boil the water.
• Blanch the chopped chicken (in the same water to be use for steaming - convenient). This cleans off the scum.
• Marinate the chicken with the ginger sauce and corn flour for 2 hours.  
• Dish out the chicken into the steaming tray. Ensure it is spread out in one layer.
• Steam for 15 minutes in boiling water.
• Pour into plate, garnish with coriander leaf or chopped spring onions. Sprinkle some white pepper. Serve.

Preparation for the Cekur Dipping Sauce

• 50g chopped cekur roots
• 2 small green chili, sliced
• 3 tbsp cooking oil
• 1/2 cup water
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1/2 tbsp oyster sauce
• 1/2 tsp salt or taste
• 1/2 tsp sugar or taste

Method

Heat oil in a saucepan, add in chopped cekur and garlic, sauté till aroma. Add in water, bring to boil. Add in all seasonings, and continue to simmer till slightly thicken. Serve.

Notes:

Cekur is one type of local ginger, widely use in Malay cooking,  you can read more here.

Kari Kepala Ikan (Fish Head Curry)

I am going to share with you this simple curry recipe.... Some handy tips before you start cooking this. 

1. Ask your fishmonger to scale your fish head properly. Trust me, it's not pleasant having fish scales in the curry while you're eating. 

2. Don't overcook the okra. 10-15 minutes is fine. 

3. Don't let the coconut boil in the curry for too long, otherwise it will start to split. 

4. Don't overcook the fish either. 

5. And finally, the fish cheek is the best part.

Ingredients

1 meaty fish head, such as red snapper or grouper, about 1 kg in weight 

salt, for cleaning fish head

200g okra/ladies fingers, cut into half if they are slightly big, otherwise keep whole

1 tsp turmeric

1 tbsp ginger paste

1/2 tbsp garlic paste

1 tbsp onion paste

2 tbsp tamarind puree or paste

1 tsp black mustard seeds

1/2 tsp fenugreek/halba seeds

2-3 sprigs curry leaves (shredded/sliced)

1/2 cup coconut milk (optional)

4 tbsp olive oil

2 slices dried asam gelugur/sour fruit , optional

1 tbsp sugar, or more to taste

Salt to taste

For the curry paste (mix with some water for a thick paste)

1 tbsp plain chili powder

1 tsp white pepper powder

1/2 tbsp coriander powder

1 tsp cumin powder

1 tsp fennel powder

Method

Prepare the fish head. Wash thoroughly with running water to rid of any blood. Place the head in a large bowl and rub salt all over the head. Fill with enough water to cover and leave to stand for 10 minutes. Drain and rinse well to remove the salt. Set aside.

Rub fish with turmeric powder and keep aside.

Heat olive oil and saute ginger, garlic and onion paste. Splatter in mustard and fenugreek seeds and fry for 30 seconds before adding the curry leaves. Fry for another 30 seconds. Add the spice paste and gently fry over low heat for 15-20 minutes, until fragrant and thickened and the paste develop a richer and darker colour.  

Add the tamarind puree, followed by water, coconut milk and the assam gelugur/sour fruit slices. Turn up the heat and bring to the boil, then lower the heat and simmer gently for 30 minutes.

Add the okras/ladies fingers and aubergines. Increase the heat to medium and gently bring to the boil, Carefully lower the fish head into the wok or pan and simmer, covered for 15 minutes. Add a little more water, if necessary so that the fish head is almost submerged.

Season with salt and sugar, to taste, Serve piping hot with lots of steamed rice to soak up all those spicy gravy.

Simple Kimchi

I really love this Kimchi...easy to made.....  if you are looking something simple... try this!

Ingredients:

2 medium size napa cabbages (about 8 pounds)

1-1/4 cups coarse sea salt (less if using finer salt)

6 cups water

1 Korean radish, mu (about 1-1/2 pounds)

1 tablespoon coarse sea salt

5 - 7 scallions, roughly chopped

Seasoning:

1 cup gochugaru (Korean red chili pepper flakes)   

1/3 cup saeujeot (salted shrimp), finely minced

4 tablespoons myulchiaekjeot (fish sauce)

1/4 cup minced garlic

2 teaspoons finely grated ginger

1 tablespoon sugar

large bowls 

large colanders

kitchen gloves

airtight container

Methods:

1. Cut the cabbage heads into quarters and remove the core from each quarter. Cut each quarter crosswise into bite sizes (about 1-1/2-inches).

2.   Place the cabbage pieces in a large bowl(s). In a smaller bowl, dissolve 1-1/4 cups of salt in 6 cups of water. Pour over the cabbage. Toss well to wet the cabbage pieces evenly with the salt water. Let stand until the white parts are bendable, about 2 hours, turning the cabbage pieces over occasionally.

3.   Cut the radish into bite sizes (about 1-1/2-inch square, about 1/4-inch thick). Sprinkle with a tablespoon of salt. Toss well. Let it sit for about 30 minutes. Drain. Do not wash.

4.    Mix the chili pepper flakes with the remaining seasoning ingredients along with 1 cup of water.

5.    Rinse the salted cabbage three times and drain to remove excess water.

6.    In a large bowl, add the radish, scallions and seasoning to the salted cabbage. Using a kitchen glove, mix everything well by hand until the cabbage pieces are well coated with the seasoning mix. Place the the kimchi in an airtight container(s) or a jar(s). Rinse the bowl with 1/2 cup of water by swirling around, and pour over the kimchi. 

7.   Leave the kimchi out in room temperature for half a day to a day, depending on how quickly you want your kimchi to ferment. Then, refrigerate.

Credited recipe from Korean Bapsang

ROSE HIP SYRUP

Rosehip syrup was a wonderful wartime essential when citrus fruits were so hard to come by, because it is packed full of Vitamin C.  A dessertspoonful every day is a far cheaper alternative to taking vitamin C tablets and more natural. 

ROSEHIP SYRUP

Utensils:

2 x large pans – a good sized hob-safe casserole will do nicely

1 sharp knife or, better still, a blender or mini chopper

1 x colander

1 x jelly bag (or fine muslin and a sieve)

Sterilised small bottles or jars

Ingredients:

2lb / 960g ripe rosehips – stalks and leaves removed

4 pints boiling water

2lb / 960g white sugar

Method:

• Roughly chop the rosehips
• Put them into the pan with 2 pints of boiling water and bring back to the boil
• Remove from the heat and leave to infuse for half an hour
• Strain off the liquid through a colander and then strain again through a jelly bag
• Return the hips to the pan, add another 2 pints of boiling water
• Bring back to the boil and leave to infuse for half an hour
• Strain as before
• Combine the two liquids in a clean pan and boil until it is reduced by about half
• Take it off the heat and add the sugar, stirring until it is dissolved
• Bring back to the boil and boil hard for 10 minutes
• Pour into the warm, sterilised bottles or jars, seal,  leave to cool, then store.

Starfruit reed sambal

Ingredients
200 grams of starfruit reed (choose ripe)
1 tablespoon salt
4 red onions
2 cloves of garlic
10 pieces of curly red chili
1 tsp shrimp paste cooked
1 tsp salt
1 tablespoon brown sugar, sliced
3 tablespoons oil for frying
100 ml thick coconut milk

Method:-

1. Sliced ​​starfruit reed, and squeeze with 1 teaspoon salt until juicy. Take fruit, water should be removed.

2. Finely mashed onion, garlic, red chilli curls, shrimp, salt, and sugar. Pounding starfruit reed. Pounding rough.

3. Heat the oil. Saute all ingredients until fragrant. Add coconut milk, and cook until the sauce greasy. And can be served.

4. More delicious eaten with hot rice and salads.

Kaffir Lime Layer Cake

Lapis Limau Purut (Kaffir Lime Layer Cake)

Recipe by Wannah Alshatrie ... thank you for sharing your recipe.

Kaffir Lime (Limau Purut)

 

Ingredients:

400g butter

4 tbsp sweetened condensed milk

20 egg yolk (use large eggs)

5 egg white

250 castor sugar

*100g cake flour

*25g cornflour

*1 tsp baking powder

(* sifted together)

1 tbsp kaffir lime rind (I used rind from 1 kaffir lime.)

a few drops of green colouring

Method:

1. Preheat oven at 180 deg C. Use top heat only.

2. Line & grease the base of a 10x7 or 8x8-inch baking pan. Set aside.

3. Combine butter & condensed milk & cream until white & creamy. Set aside.

4. If using a big cake mixer, combine eggs & sugar in a clean & dry mixing bowl & beat until thick & fluffy. If using a hand-held whisk, beat egg white in a dry & clean mixing bowl until soft peak. Then add sugar gradually & beat until stiff peak. Then add egg yolk one at a time. Continue mixing until mixture becomes thick & fluffy.

5. Add butter & mix thoroughly. (I used a hand whisk.)

6. Fold in flour & baking powder. Add in kaffir lime rind & colouring & mix gently but thoroughly.

7. Pour 2 ladles of batter (I weighed 80g for each layer.)  into the pan. Grill for about 2 minutes till cook & top turns golden brown. (You may need to adjust the temperature of your oven such that the layer will be cooked in about 2 minutes). Remove baking pan from oven. Press the top of cake gently with a lapis presser (or flat glass) to pop up any bubbles to produce a neat lapis.

8. Repeat step 7 until finish.

9. After baking the last layer,  bake the whole cake using top & bottom heat at 200 deg C for about 10 minutes.

10. Remove cake from pan and allow to cool on a cooling wire rack before cutting & serving.

Steamed Lotus Leaf Rice

Ingredients

1 piece lotus leaves

700g white rice, cooked

2 eggs

100g chicken meat, cooked

50g black mushrooms

15g dried prawns - soak

50g peeled shrimps, deveined and diced

2 cloves of garlic, slice thin

Some cooking oil

1/2 tsp. chicken stock granules

                                                  3 tbsp light soy sauce

                                                      Some thick soy sauce

                                                   Salt to taste

Seasonings

2 tsp oyster sauce

1/2 tsp soy sauce

1/4 tsp sesame oil

1/8 tsp salt, or to taste

1/8 tsp ground white pepper

2 tsp water

• Quickly boil lotus leaf and then allow to dry. Put the leaf in a pot.

• Heat cooking oil and saute garlic and then add in egg. Fry the egg and break it up with the spatula into small pieces. 

• Then add in chicken, mushroom, dried prawns, peeled shrimps, and chicken stock, one by one until each is aromatic, stirring constantly.

• Mix in seasonings and cook well, about one more minute.

• Drizzle two tea spoons of soy sauce into the cooked rice little by little, mix well using chopsticks or wet (and cleaned) fingers. Then, mix together the seasoned rice, spring onion and all the cooked ingredients.

• Lay the lotus leaf on a flat plate, greener side up. Try to wrap the rice with the lotus leaf. Fill the center of leaf with mixed rice. Fold sides toward the center like wrapping a parcel, tuck the end of the last side and tuck into the fold.

• Cover pot and steam rice for 30 minutes.

• Once cooked, remove part of the lotus leaf in order to expose the rice.

Serve hot. Enjoy!
POWERFUL MATRIX & CYCLER COMBINATION, 100% of PROFITS SHARING

Banana Dumplings

Ingredients

4 pcs ripe bananas (pisang raja)

500g wheat flour

3 tbsp sugar

A pinch of baking soda

Oil dor deep frying

Preparation:

• Mash bananas
• Add in flour, baking soda and sugar. Mix well
• Scoop into small like shape with your fingers and drop gently into hot oil.
• Deep fry till golden brown and cooked through.
• Serve hot.

TIP

For softer dumplings, add warm water ti batter.

Anchovy Fritters

Ingredients

80g dried anchovies

250g wheat flour

2 tbsp dried shrimps

1 egg

1 onion, slice

1 red chili, slice

4 spring onios, slice

1 tbsp granulated sugar

1/2 tsp salt

Water

Oil for deep frying

Preparation:

• Mix egg and flour well. Add in a little bit of water. Set a side
• Pound anchovies and dried shrimps together.
• Add into the batter. Put in salt and sugar
• Mix well.
• Add onion, spring onions and red chili
• Make into balls with a spoon and deep fry in hot oil until golden brown.
• Serve hot.

TIP

Soak the dried shrimps in hot water for few minutes before pounding.

Wakame Seaweed with tofu

Wakame seaweed and tofu are not only important ingredients in miso soup but are also in of a vast number of other Japanese dishes from salads to noodle soups and hot pots. Low in fat and calories and high in vitamins and protein, wakame seaweed and tofu are great foods for keeping in top condition.

This Wakame & Tofu Salad recipe will show you how to create a healthy, delicious and refreshing salad packed with Japanese flavours. As wakame seaweed and tofu both contain friendly nutrients and few calories this recipe is a perfect light meal on a hot day and will help keep that figure trim!

Ingredients

• 1 packet Firm Tofu

• 20g Seaweed Salad Mix

• 1/2 Cucumber

• 1/2 Avocado

• 50g Cherry Tomatoes

• 100g Watercress

• 2 tbsp Ponzu Citrus Seasoned Soy Sauce

• 1/2 tbsp Sesame Oil

• One pinch White Sesame Seeds

Recommended drink: Chinese Oolong Tea

How to prepare

1. Begin with peeling and cutting the cucumber and avocado into strips. Reconstitute the wakame in cold water and drain well. Cut your tofu into bite-size cubes.
2. Grab a salad bowl and add the wakame and watercress. Mix before adding the tomatoes, cucumber and avocado. Finish by adding the ponzu and sesame oil and mix again.
3. For the final step, simply add the cubes of tofu and stir. Give a subtle sesame crunch to your salad with the sesame seeds. Serve as a starter, side dish or light lunch with a bottle of refreshing 0 calorie oolong tea.

Tips and information

• Wakame, a type of seaweed, must first be soaked briefly in cold water before using. Drain it thoroughly before adding it to other ingredients.
•  If you have time, leave the tofu to soak in water for about 30 mins to reduce the aroma of the soybeans.

Wakame seaweed & Cucumber

Cucumber and Wakame Seaweed is a very refreshing side dish.  The combination of cucumber and wakame is one of the most popular types of Sunomono.  You too can make this simple and tasty dish at home.

If you have a mandolin or vegetable slicer, it’s a breeze to make this.  But even if not, you can still slice cucumbers the old way, with a knife.  Just need a little practice!

Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredients

2 Tbsp dried Wakame seaweed

2 Japanese or 3 Persian cucumbers

1/4 tsp salt

3 Tbsp rice vinegar

1 Tbsp sugar

1/4 tsp soy sauce

1/2 tsp sesame oil (optional)

1 tsp sesame seeds

Instructions

1. Hydrate dried Wakame seaweed in water for 10 minutes. Drain water and squeeze water out from Wakame.
2. Slice cucumbers as thin as you can. Stir in salt, and let sit for 5 minutes. Squeeze water out from cucumbers.
3. In a small bowl, mix rice vinegar, sugar, soy sauce, and sesame oil together until sugar dissolves.
4. Add vinegar mixture and sesame seeds to prepared cucumbers and Wakame and mix well.

Warm Spinach salad

This version  spinach salad can easily be made into a meal by adding chopped cooked chicken, turkey, or even fish or tofu. Chopped egg is also a classic option. If you want more vegetables, mushrooms and red pepper work especially well.

Ingredients:

• 1 package baby spinach (about 9-10 oz) or that much washed spinach leaves
• 4 pieces of thick-cut bacon or 6 pieces thin cut (about 150 grams), chopped
• ¼ cup minced onion
• 1 clove garlic
• 2 Tablespoons cider vinegar 
• A pinch of salt
• Two pinches of pepper2 teaspoons worth sugar substitute

Preparation:

1. Put the spinach (and other vegetables if you like) in a large bowl. The spinach will shrink down some in the hot dressing, but you need room to work.
2. Chop the bacon and fry until crisp. Remove with slotted spoon and drain on paper towels.
3. If you like a lightly dressed salad, leave about 2 Tablespoons of the bacon fat in the pan. If you want more dressing, leave more fat and then balance it with more vinegar and a bit more sweetener. (This dressing is a sweet and sour sort of thing.)
4. Cook the onion in the fat for 2-3 minutes, and then add the garlic - cook for 15-30 seconds or until it is starting to be fragrant. Be careful not to brown the garlic or it will get bitter.
5. Add the vinegar, and scrape up the brown bits in the pan. (The vinegar will seem potent, but it mellows quickly with the heat and sweetener.) Add the salt, pepper, and sweetener. Stir to dissolve, and pour the dressing over the spinach.
6. Toss the spinach (tongs work well) until coated. Transfer to individual plates or bowls and top with bacon bits and other toppings as desired.

Caramel Bread Pudding

Ingredients:

Bowl A

8 slices of bread (any bread can do) 

2 cups fresh milk

Tore the bread and soak in milk for 30 minutes.

Soak bread in one container. 

Bowl B

4 tablespoons sugar

2 tablespoons butter

2 eggs

1 teaspoon cornstarch

vanilla essence

Mix sugar, butter, egg, corn flour and vanilla essence. Blend until smooth

Looking for side income?

Mix all the ingredients in Bowl A and B. Can mix with raisins, chocolate chips, fruit such as bananas, strawberries

Bake for 30 minutes or until cooked to 180 ° C

Allow to cool.

Serve with custard sauce.

How to Make a custard sauce

1 can of evaporated milk

2 tablespoons of sugar

2 tbsp custard powder

Stir all ingredients over medium heat until its thick. 

Apple Carrot Muffins

This recipe uses egg whites to keep the fat content low.

Ingredients

• 1 cup soft dark brown sugar
• 1/2 cup caster sugar
• 345g plain flour
• 4 teaspoons bicarbonate of soda
• 1 teaspoon baking powder
• 4 teaspoons ground cinnamon
• 1 teaspoon salt
• 250g finely grated carrots
• 2 large apples, peeled, cored and shredded
• 2 egg whites
• 1 1/4 cups apple purée
• 4 tablespoons vegetable oil

Preparation method

1. Preheat oven to 190C. Grease muffin tin, or line with paper muffin cups.
2. In a large bowl, combine brown sugar, caster sugar, flour, bicarbonate of soda, baking  powder, cinnamon and salt. Stir in carrot and apple; mix well. 
3. In a small bowl, whisk together egg whites, apple puree and oil. Stir into dry ingredients.
4. Spoon batter into prepared tin.
5. Bake for 20 minutes. Let muffins cool in pan for 5 minutes before removing from tin to cool completely.

Pot roast beef with braised vegetables

A tender, juicy pot roast makes a luxurious meal at a fraction of the price of a prime roasting cut.

Ingredients

• 2 slices smoked beef cattle
• 1 tablespoon vegetable oil
• 1.5 kg boned, rolled and tied beef blade
• 8 large carrots, peeled and thickly sliced
• 2 onions, coarsely chopped
• 4 garlic cloves, crushed
• 2 x 400 g tins chopped tomatoes
• 1 cup vinegar
• 1 cup beef stock
• salt and freshly ground black pepper
• 1 kg small new potatoes, scrubbed and halved
• ¼ cup chopped fresh basil
• 2 teaspoons cornflour, mixed with 1½; tablespoons water

Preparation method

1.   Preheat the oven to 160°C. Cook the smoked beef cattle  in a large flameproof casserole dish over a moderate heat for 5 minutes until crisp. Remove the smoked beef cattle, drain on paper towels, then cut into pieces.
2.   Add the oil to the dish, heat over a moderate heat, then add the beef, turning it until browned all over. Transfer to a plate.
3.   Add the carrots, onions, and garlic to the dish and cook for about 8 minutes until lightly browned. Stir in the tomatoes, then return the meat to the dish and pour in the vinegar and stock. Season, bring to the boil, then reduce the heat. Cover with foil and then the lid to create a tight seal. Transfer to the oven and cook for 1 hour, turning the meat once.
4.   Remove the casserole from the oven and add the potatoes and half the basil. Top up the liquid level if necessary with a little more stock or water. Return to the oven and cook for a further hour, or until the beef and vegetables are tender. Put the smoked beef cattle on a heatproof plate in the oven for about 5 minutes to warm through.
5.   Slice the beef, arrange it on a platter with the vegetables and keep warm. Put the dish on the stove over a moderate heat. Add the cornflour paste and bring to the boil. Stir for 1 minute until thickened. Ladle the sauce over the beef and vegetables and sprinkle with the smoked beef cattle and remaining basil.

*Serve the beef and braised vegetables with steamed greens, such as broccolini. Broccolini is sometimes sold as baby broccoli but in fact it is a hybrid of gai lan (Chinese broccoli) and broccoli.

Malaysian Beef Rendang

This dish has a unique flavour, and by varying the amounts of sugar and chillies, a whole range of effects can be produced. Serve over rice.

Ingredients

• 2 cups shredded coconut
• 100g shallots, roughly chopped
• 3 cloves garlic, roughly chopped
• 15 dried red chillies, roughly chopped
• 5 slices fresh ginger root, roughly chopped
• 5 lemon grass stalks, whites only, roughly chopped
• 2 teaspoons coriander seeds
• 2 teaspoons fennel seeds
• 2 teaspoons cumin seeds
• 1 pinch grated nutmeg
• 1 tablespoon vegetable oil
• 625g beef stew meat, cut into 2.5cm cubes
• 1½ tablespoons white sugar
• 5 whole cloves
• 1 cinnamon stick
• 1 2/3 cups (420ml) coconut milk
• 220ml water
• salt to taste

Preparation method

1. Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool.
   
2. Using a blender or a food processor, blend the shallots, garlic, chillies, ginger and lemon grass to a thick paste. 
3. Grind the coriander, fennel, cumin and nutmeg together in a mortar and pestle or coffee grinder.
4. Using the wok, fry the shallot paste in a little oil for a few minutes, until fragrant. Add the ground spices and cook for 3 to 4 minutes, stirring continuously. Add beef and cook over a medium heat for a further 3 to 4 minutes, stirring, until meat is browned all over.
5. Stir in sugar, coconut, cloves, cinnamon stick, coconut milk and water. Bring to a boil, reduce heat and simmer until most of the liquid has evaporated and the meat is tender, about 1 hour. Season to taste with salt.
   

Nutrition

• Energy 2735.08kJ
• Protein 22.3g
• Total Carbs 25.1g
• Fibre 7.6g
• Sugars 7.6g
• Total Fat 54.5g
• Saturated Fat 37.4g
• Salt 148.7mg

Appetizer - Ulam Daun Kadok

Ingredients:

A
2 shallots
1 stalk lemon grass
1 inch fresh ginger
½ inch galangal
a knob of dried prawn paste
1 tbsp dried shrimps
1 tbsp toasted shredded coconut
2 tbsp roasted peanuts

B
1 cup palm sugar
2 cups water

C
2 limes, diced
1 ½ inch young ginger, diced
2 shallots, diced
2 tbsp toasted shredded coconut
2 tbsp dried shrimps
2 tbsp fried peanuts
2 tsp chillies, cut
20 piper sarmentosum (daun kadok) leaves – lettuce or other salad leaves can be used as a substitute

Preparation Method:

1. Grind or pound ingredients A finely.
2. Transfer ground ingredients A to a pot, add B and bring to a boil.
3. Lower heat and simmer liquid until it is reduced to 1 cup. Allow this sauce to cool.
4. To serve, pour thick sauce into a serving bowl.
5. Arrange ingredients B separately in small bowls.
6. To eat, shape a piper sarmentosum leaf into a cone. Place one of each C ingredient into the cone and add half a teasp of sauce. Enjoy!!

Care and cultivation of piper sarmentosum: part shade; water generously; not fussy about soil; propagate using vegetative cuttings

Smoked Salmon Sushi Roll

A very basic and easy way to make sushi rolls.

• Serves : 6
• Yield: 6 rolls
• Ready in: 40 mins (30 mins Prep - 10 mins Cook)
  

 

 

 

Ingredients

• 2 cups Japanese sushi rice
• 6 tablespoons rice vinegar
• 6 sheets nori (dry seaweed)
• 2 tablespoons wasabi paste
• 1 avocado, peeled, stone removed and sliced
• 1 cucumber, peeled and sliced
• 250g smoked salmon, cut into long strips

Preparation method

1. Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water until cooked and water absorbed. Remove from heat and immediately stir rice vinegar through the hot rice. Spread rice on a plate until completely cool.
   
2.  Place 1 sheet of seaweed on bamboo mat and spread a thin layer of cool rice on top, leaving about 1 cm of the seaweed uncovered at the top and bottom edge. This will make sealing easier later.
3. Dot a little wasabi across the rice and arrange cucumber, avocado and smoked salmon in a line on top, about 2.5cm from the bottom edge of the seaweed.
4. Roll tightly from bottom to the top edge, with the help of the bamboo mat, dampening the top edge of the seaweed and pressing to seal. Repeat for remaining ingredients.
5. Cut each roll into 8 equal pieces and serve.