"The Milk Fish Sushi Roll 'Lasang Pinoy' are 'Muy Delicioso' for your Soul..."

(Adapted from AllRecipes.com)

The Hors d'Ouvres in Sushi Roll:

Convert Measures: Imperial measures in cups, tblsp, tsps and ounces.

158.79 mL Water

78 mL Medium-Grain White Rice (uncooked)

120 mL Rice Vinegar

4 sheets Nori (dry seaweed)

112 g MilkFish (pre-cooked) (cut into strips)

56 g Cold Cream Cheese (cut into thin strips)

56 g Carrots (cut into thin strips)

56 g Spears of Broccoli (cut into thin strips)

4 Scallions (sliced into thin strips)

Making the Sushi Roll:

1) Take the fish deboned fillets and marinate overnite in coconut milk, add in smoked flavour from the prepared pack and put in onions, garlic and ginger, finely minced

2) Lightly over MED heat fry the fillets to well done until meat is white and slightly flakey. Cut the fillets into strips to make filling the sushi roll.

3) Blanche julienned carrots and spears of broccoli (chayote, optional) after marinating in rice vinegar and H2O to make filling the sushi roll.

4) Prepare white rice with water to boil over 20-30 mins or until done, transfer into bowl and mix in rice vinegar.

5) Take the cream cheese and also slice into strips.

6) Make a roll to cut in 3/4" thickness medallions the Nori (seaweed) sheets, line with 1/4" rice layers with a traditional bamboo Japanese sheet roller and fill successively in the center for the core: milkfish strips, carrot strips, broccoli spears in strips, and strips of cream cheese nested together.

7) Roll taking the far edge into the center core unto itself to finish the sushi roll, cut in slices and display in a rectangular Japanese a slim serving dish.

8) Top with chopped scallions. Serve with dabs of Wasabi green fermented raddish and pink ginger prepared from the packet and soya sauce (light).

Porc Loin Roast (optional to serve with)

Ingredients:

1 porc loin roast

3' long string

salt and pepper (to taste)

1/4 c light soy

1 tblsp seasame oil

2 milkfish fillets

4 c H2O

4 medium potatoes

1/3 c fresh chopped parsley

1/2 c onion chopped

4 cloves of garlic chopped

2 pcs peeled ginger

1 tsp rosemary

1 tsp sage

1/2 c white raisin chopped

1/2 c green pimiento olives chopped

1/2 c red pimiento peppers chopped

Instructions:

1) Take the flat porc loin and season lightly with salt, pepper, and light soy and sesame oil throughout its inner and outer sides. Lightly oil on both sides prior to cooking. Set aside.

2) Take fillets of deboned milkfish from the cnr Filipino food store and poach over HI heat in a large sauce pan also lightly salted and peppered in H2O.

Take the fillets out, pat dry, and then mince into small mini cubes. Do likewise by cooking potatoes over HI heat for 35-40 minutes. Drain and peel and pat dry the potatoes then mince into small mini cubes.

3) Mix in herbs or condiments of parsley, onion, garlic, ginger, rosemary and sage and salt and pepper to taste.

Mix in also the previously chopped dry white raisins and green pimiento olives. Finally mix in prepared preserved red pimiento peppers, also chopped previously.

4) Layer the stuffing mixture, well mixed from the large mixing bowl evenly onto the flat porc loin and then proceed to turn into a pinwheel roll design.

5) Tie down with string the porc loin roast around its girth 10-12 times.

6) Set in a draining roasting pan and brush lightly with oil.

7) Bake at 175 deg C for 55-60 minutes or until golden brown and cooked through-and-through as indicated by the roasting thermometer setting at well done.

8) Take out onto a serving platter, cut the string loose and carve into 1" thick serving medallions.

9) Dress with chopped scallions and parsley combined on top.

10) Serve warm after keeping in the oven at LO heat setting.

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