mocha chokah

some old arts from archive books. my bug bites are hurtin me ankle. will try to update w newer stuffs soon..

spring's up and rolls thru

rotichick

raspberry cake and cream puffs

Papaya Mango Snap pull Tea

Saw X-Men: First Class and Super 8. Not bad, but I thought Super 8 could have been a bit better. Been playing games lately..P2 and mcap3...more art on the ways

french dippy dippy dip

super wet burrito

imi crab pie

A lil recipe that i shared w some folks. Thought I would post this up:

Here is a reply that I got about the recipe.

That's oshizushi, American style, delicious.

Oshizushi means pressed sushi.

I make a version with smoked salmon, cream cheese, cucumber, and lemon.

Will have to try the Alan version, sounds very tasty with the furikake.

From: Alan Bayudan
Sent: Tuesday, May 03, 2011 7:01 PM

Subject: Sushi "Casserole" Recipe

Whats up? I added some folks to the mix who may be interested in this recipe. Guys, feel free to try and share this recipe!

I actually heard about this dish from a family friend; it's fun to make and easy to serve. Great dish to serve at parties, bbq's, and etc. You can get all of the ingredients from a Japanese market ie: Nijiya/ and most Asian market's. This is basically how I made it. Here is my attempt at writing out the recipe.

Sushi Casserole or Crab Casserole (you can call it any name you like)

Ingredients:

1 package imitation crab meat (find this in the refrigerator section)

2-4 tbs mayonnaise (you can add more or little if you prefer)

1/4 cups or less of Yamamoto Yami (shredded seaweed) Momi Nori seaweed (plain or teriyaki)

2-4 tbs Rashima brand "Furikake" Traditional blend (sesame and roasted seaweed) seasoning (this is what I used, and you can find it at Nijiya)

2-3 tbs Tamanoi Sushinoko sushi rice seasoning packet (yellow packet) - (they should have this at Nijiya but ask the clerk if you can't find it -- link --

http://www.amazon.com/Tamanoi-Sushinoko-Sushi-Powder-Vinegared/dp/B0009ZGJCY)

I'm not sure about how much rice you need so maybe 1 to 2 cups? any type of short grain white rice (sushi grade or calrose works too) Make enough to fill the bottom of a

casserole dish or party tray.

Allow at least 1-1 1/2 hr to make. It taste's a lot better when you make it the day of the event. And it will keep well in room temperature.

1. Cook the rice. Finely chop up the imitation crab and mix with mayonnaise. Taste to see if you need to add more. Set crab mixture aside.

2. Once the rice is cooked, season rice with Tamanoi Sushinoko packet. The packet has all the directions on how to make the rice.

3. Grab a casserole platter/deep serving tray and get your rice ready, crab mixture, shredded seaweed and Furikake seasoning in hand. You will start to form the layers.

4. Put a bottom layer of sushi rice into the casserole tray, make sure its nice and even. Once your are happy with the thickness of the rice, start to season it with the Furikake mixture on top of the rice; not to much as you will add more on top of the crab. Next, I added a layer of the Momi Nori shredded seaweed on top), evenly spread.

After that, start to spread the crab mixture on top, make sure it's evenly spread. Lastly put more of the Furikake mixture on top for the finish.

So the layering goes like this:

From top to bottom

Furikake

Crab mixture

Shredded seaweed

Furikake

sushi rice

And that's basically it! The measurements arent exact, so taste it to make sure it tastes alright. If you want you can add soy sauce to the crab mixture. It's best served with a serving spoon otherwise the rice and Nori will fall through the fork! Haha

I hope this recipe helps. I think I got everything in. But let me know if you have any questions.

Feel free to share this recipe to whomever might be interested. Have fun!

Thanks

Alan

From:
Sent: Monday, May 02, 2011 12:13 PM
To: Alan Bayudan
Subject: BBQ this wknd - Sushi "Casserole" Recipe

Hey Dude,

Don't know if you're coming to my BBQ this weekend, but I was gonna try to make a sushi casserole type thing like you made for the A* thing.

What goes in the crab mix on top? Is it just Mayo? And did you make Sushi Rice for the bottom part? That stuff was bomb man I don't want to make a bunk one if I try it out…

Lemme know if it's a secret family recipe and I'll lay off LOL.

Thanks,

Mango

Windy weather blowing allergens into my eyes and giving me runny nose/itchy throat made going outdoors a pain. Today I tried some mango shaved ice ( a treat i have not had in a while), it was yummy and helped cool me down from the hot weather.

a

gaaahh, need to update more often!..been preoccupied and to sleepy to update. heres a lil paint..still needs tweaking. on another note, i lost weight last week..and gained it all back this weekend..haha.. go sharks!!

Foggy Window

Horizon

Here's Wip enviro.

elaphant

just rough.

Fuzzy Wuzzy

Happy Chinese New Year.

Young Barley Grass

flylo port

Find a way

Some Dilla tribute art. I did this surprisingly faster than I anticipated, I normally take several days or even weeks on a portrait study. But I did this in under a day. So yay for me. This was also very fun to do. More portrait's on the way.

berry cream choco brownie cake

Guava Chifon

Meaty Double's

Blue Moon

just for fun.

Shrimp Chips

Evaporated Milk

pl

Green Tea Mochi cream

wip

Soft Silken Tofu

pl

Misua

More moleskin junk; this was at a ramen noodle joint. Speaking of noodles, Misua is a Chinese thin type of noodle used in soups. When I was a kid, I used to eat meatball misua soup at my aunt's house. It was so hearty and comforting. After I devoured my meal, I was allowed to play NES all day. hehe.

I bought some at the shop recently and put them in some light broth I made. The soft delicate thread of the noodle brings back memories of yesteryear.
link - Misua

Mozzarella Sticks

m

Wasabi Mayo

pl

Floating Beer Roots

More from the moleskin. I like Barq's root beer with burgers.

Green Tea

pl

Long Niece Sah

pl

Pine Apple Winey

Plantain Chips

pl

Pumpkiny Butter

pl

Magic Bars

old school

Light and Magic

Here is an older sketch that I tweaked and incorporated some elements of a cool cult classic movie from the 80's. The original sketch had a more bulky design with lots of mech type of armor. On a side note, I was listening to Ladytron while working on this, I think their music would befit the Tron universe to a T.

*brownies from Togo's are surprisingly good and not to sweet.

Melting Away Minty's

pl

Maroon Guy

Link

pl

Vanilla Clusters

pl

Bisque

Page from the moleskin. Ballpoint. Lobster Bisque from WF is highly recommended. Even better with more salt and tobasco.

a

Fruit Delights

pl

Belgian Waffle

Another oldie from the sb. W slap on colors.
There was a leftover belgian waffle w/ some blueberry sauce on the counter. It had a a dab of cool whip. Very tasty bite. Beglian waffles are sweeter than your average waffle.

Chip Pee No

More old sketches from the archives, slapped with quickie paint for visual interest. I may do another clean version of this one.
By the way, Ciopinno is a like a seafood type stew w tomato based soup. The one from Whole Foods is good and has lots of fresh chunky pieces of tuna.

Nacho Boy

More oldies, until I finish up on some new stuff. Waiting at the DMV to renew my license for an hour got me hungry so I ordered some wiche's from Ike's. And one of them was called Nacho Boy.
I like how Ike's in Redwood City is located inside of a Law Office Complex it's such an interesting contrast. The Nacho Boy was good, it consisted of roast beef, mushrooms, avocado, and swiss. I supremed mine by requesting bacon. The only downside was the flimsy bacon and meat portions weren't up to my expectation.
The other one I ordered was called "It's not you, it's me" which had halal chicken, sweet orange glaze, avocado, pepperjack. It tasted good but I wanted more sweet and tartness from the orange glaze; it was such a weak glaze in terms of flavor. Will be back to try other s'wiches.

Coconut Vinegar

Here's an old sketch. I'm currently listening to slow jams from the 90's. Brings back good vibes.
Anyhoo went shopping at the local Asian Specialty Market and found some spiced coconut vinegar. It taste's like it has alcohol; very potent. It's quite good with rich meats ie; sausage, pork belly. I tried making a sweet and sour sauce with it using banana ketchup to accompany my moms pork egg rolls; but the result left a funny after taste in my mouth.

Grape and walnuts

Still needs some kind of work on this one.

Water City Fall Enviro

Happy Holidays. Don't drink and drive kids.
Anyhoo here's a enviro just for fun.

Ancient Ice City Enviro

critters

Musi-CA-lity

more ol' ish

Abs

oil paint oldie. needs work

Robofroot

Fruit Juice

Old Sketchs that have not been posted yet.

pumpkin time

p

boss

Banoonoo

Here's a weak study of my breakfast.