INDEX
All recipes » Seafood » Freeze/chill
Kani (Crab Sticks) by CHEF ASHRAF ABD ALEEM ELKHARBOTLYKani (Crab Sticks) |
1 vote
44088 views
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Sushi maki combo by CHEF ASHRAF ABD ALEEM ELKHARBOTLYSushi maki combo |
1 vote
23336 views
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Shake (Salmon) by CHEF ASHRAF ABD ALEEM ELKHARBOTLYShake (Salmon) |
1 vote
3939 views
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Shime-Sawara (Pickled Mackerel) by ASHRAF ABD ALEEMShime-Sawara (Pickled Mackerel) |
1 vote
8537 views
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Katsu (Bonito Tuna) by CHEF ASHRAF ABD ALEEM ELKHARBOTLYKatsu (Bonito Tuna) |
1 vote
4744 views
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. Katsu (Bonito Tuna) by ASHRAF ABD ALEEM. Katsu (Bonito Tuna) |
1 vote
3306 views
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Tobiko (Flying fish eggs) by ASHRAF ABD ALEEMTobiko (Flying fish eggs) |
1 vote
2597 views
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Tamago (Omelete) by CHEF ASHRAF ABD ALEEM ELKHARBOTLYTamago (Omelete) |
1 vote
9573 views
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IRANIAN CAVIAR by CHEF ASHRAF ABD ALEEM ELKHARBOTLYIRANIAN CAVIAR |
1 vote
4182 views
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Toro (Yellow fin tuna) by CHEF ASHRAF ABD ALEEM ELKHARBOTLYToro (Yellow fin tuna) |
1 vote
3825 views
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Takka - Donburi by CHEF ASHRAF ABD ALEEM ELKHARBOTLYTakka - Donburi |
1 vote
1897 views
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Suzuki (Sea Bass) by ASHRAF ABD ALEEMSuzuki (Sea Bass) |
1 vote
2532 views
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Okashi jo - sushi by CHEF ASHRAF ABD ALEEM ELKHARBOTLYOkashi jo - sushi |
1 vote
2334 views
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Gravlax with Mustard Dill Sauce by Farrell May PodgorsekThis is my mothers recipe for Gravlax, which is a salt and dill cured salmon. The original recipe is from the old Scandia restaurant on Sunset Blvd. in Los Angeles. It is very easy to make and is a superb, elegant appetizer. Gravlax is almost silky in texture and has a milder flavor than smoked salmon. Be sure to use fresh salmon and… |
1 vote
2916 views
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Sushi 10 piece by CHEF ASHRAF ABD ALEEM ELKHARBOTLYSushi 10 piece |
1 vote
2000 views
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