Umami sushi rice

By Vivianne Serendipia April, 18th of 2022.

This recipe was made by a sushi Chef Mae. She came from Japan and did it the recipe the way her family passed through generations. I modify certain ingredients but the idea is the same, this rice that can be even eat it by itself.

Easter time


4 cups of jasmine rice

1/4 cup fish sauce

1/4 rice vinegar

1/8 sesame oil

1/4 brown sugar

1/8 wasabi

salt an

You can make sushi rice on the stove, in a rice cooker, or even in an Instant Pot. Our stovetop method is as easy as it gets. You’ll find the full recipe below, but here’s a brief overview of what you can expect:

Cook the Rice

Add the rinsed rice (often Jazmine rice or any type of short grain rice) to a saucepan with water (use 6 parts water to 4 parts rice). Bring to a boil, then reduce the heat and cook, covered, until the rice is tender and all the water has been absorbed. 

Cook the Vinegar Mixture

Combine the ingredients in a separate saucepan. Cook over medium heat until the sugar has dissolved. 

Season the Rice

Allow the mixture to cool, then stir it into the cooked rice. Stir until the rice is nice and sticky — it’ll look wet at first, but it’ll dry as it cools. 


Get your sashimi fishes, or sea food of preference, you can even play with other proteins as well.

In my case these are my fav’s

Uni, Bluefine or toro tuna, hamachi, salmon, fish or seafoods curated on truffle sauce, wagyu beef etc.

Then serve with Jazmin tea, of matcha, with sides like algae or mushroom sour soup, pickle ginger, edamame, cold rice noodles, wakame/seaweed salad, and end with matcha ice cream.

Play with the ingredients you have be creative, enjoy!



By Vivianne Serendipia

Consommé: Made from clarified stock or bone broth. It becomes a crystal clear liquid that can be served on its own or with additional meats and vegetables.

Consommé has been around since the Middle Ages, taking on many forms from drinking liquid and soups to gelatinous desserts sweetened with fruits.

This type of consommé is essentially where modern-day gelatin-based originated. Helps for people with terminal diseases. It helps to give nutrients that usually their body rejects after medical procedures.


Roasted tomatoes, onions or shallots, garlic, celery and carrots.

Herbs and spices of preferences

Narrow bones or preserved vegetables

One part of ingredients for three parts of water.

Slow cooking for one to three hours

Sensei cookie 

For dough 

  • 250g of flour of preference
  • 100ml of water
  • 1 tsp salt
  • Vanilla seeds 
  • Cardamon
  • Cinnamon
  • Saffron 
  •  15 grams of honey

For the filling 

250 grams white chocolate

100 grams of Cranberries

10 grams of cranberry syrup

50 grams of pecans 

5 grams of mint extract


  1. Get a bowl and add the flour to it.
  2. Now, add the salt, spices.
  3. Mix it with your hands and make sure it reaches all parts of the flour.
  4. Add at least a couple of tablespoons of clarified butter for each cup of flour.
  5. After mixing the flour, it should turn into a crumbly and fluffy texture.
  6. In a high flame take out when bubbles are forming on their outer cover. The outer layer of cover becomes crisp immediately. The inner layers of dough remain slightly undercooked. Don’t turn crispy and crunchy enough.
  7. Melt white chocolate in a pan surrounded by hot water, add syrups pecans, dry cranberries, and mint extract.

By Vivianne Serendipia

Dosa and Chutney

by Saffron Serendipia

2 cups Rice flower

500 grams of Mash potatoes or Lauki paste

3 spoon RAVA or semoline

2 spoon Salt

5 cups aproximently of water

Can include any of this ingredients: Shallots, onion, carrots beets, green chillie peppers, colander, cumin, turnemic, curry leafs, celery leafs, lemon zest.

Blend the rice rava salt and potatoes or lauki pasta.

Add water until you get a consistency similar to to creps.

Add the ingredients of preference.

Put oil in a flat pan cook until turn into a crispy golden brown.

For dipping sauce:

The ingridients can be combine as preference of taste refers

Oil of preference for cooking.

5 cloves of garlic

10 Shallots

1 cup of dry tomatoes,

1 cup of dry chili peppers

800 grams of raw tomatoes

1 cup coconut granded

1 spoon of Tamarind paste

1 cup of toasted nuts

Coriand seed


Enough water/coconut/cream milks or greek yogurt to blend the ingredients.

Blend until it forms a paste

Quick fact: Tadka translates as “tempering.” It is a method widely used in Indian cuisine, in which whole or ground spices are heated in hot oil or ghee and the mixture is added to a dish. 

For tempering:

Add Curry leafs, mustard seeds, Uran & dry chiles in as hot pan with oil and immediately put into our sauce. Mix and enjoy.

Meatballs viv style

For 11 people

500 gram of ground veal, dear or beef

1000 gram of ground lamb 80% 20%fat

1/2 cup oregano chiffonade

1/2 cup parsley chiffonade

1/3 cup basil chiffonade

1/2 of celery leafs chiffonade

3 garlic miced

1 cup of shallots, onion or derivate.miced

Dry aged cheese of preference around similar fat content of age goat cheese, parmesan, pecorino, age cheddar, etc.

6 eggs

3 liters brown stock

Process – Pending

Get creative stock


For 4 liters-

1 kilo Bones for of protein of protein selection – Shrimp, crab shells, Fish bones, narrow bones of beef, lamb, pork, chicken, For vegetable steams and leftovers of herbs and vegetables work too.

1&1/2 cup of licor of preference try to use it in the same colour for example. White wine, sake, clear beer for white stock, red wine, malta beers, whiskey for beef, orujo de hierbas for vegetables (The alcohol evaporates with the heat so no worries)

Mirepoix = equal quantities of 1 cup of each (onion+carrots+celery)

Spices and herbs

144 grams of salt

40 grams thyme

10 grams vanilla seeds

10 Bay leaves

2 Cinnamon sticks

4 Cloves

Hand full of Pepper

6 Cardamomos

3 Star anise

10 Eucalipto leafs

40 grams Mint

Process _ pending

Cook Mirepoix for 5 min in low head

Add bones or vegetable steams for 5 minutes in medium heat

Add the alcohol of preference, herbs and spices and let it cook for 5 minutes low heat

Add 5 liters of water and bring the head medium high and let it reduce for 33-40 min

Percolate and save for future dish, sauce, or base.


By Vivianne Serendipia

1 kilo of Dry Soy

11 fresh limes or lemons

1 spoon Fish sauce

3 spoons of soy sauce or Maggie sauce

2 Mangoes in squares of .20 cm by .20cm

1 purple onion in julienne

Fresh mint,basil,oregano.

250grms Goose berries

500 grms of celery leaves in chiffonade

2 spoons of sesame oil

Desire quantity of purple yam chips.

Process: pending

Vegan Spanish omelete


5-6 Big potatoes

1/2 onion

1 cup of chickpea flour

1 cup of warm water

Salt, garlic and herbs of your preference

Olive oil.


In a pan, the size of a flat plate with the potatoes in thin slices and the onion in brunoise, make the potatoes soft and the onion is transparent. In a bowl add the hot water, salt, spices, and chickpea flour.

Stir the ingredients and pour in the potatoes and onion. When everything is incorporated, put olive oil in the pan and pour the mixture. Cook over low heat and cover for 10 to 15 minutes.

When it looks firm, take a plate and turn the pan onto the plate. Then put the omelet and the pan back on the side that is not golden.

Live to toast from 3 to 5 minutes and flip the omelet on the plate. Finiquitado! Cut, Serve and Enjoy!