Go_DIY Spaghetti

Ingredients:

1/2 pound Spaghetti ( 100% semolina recommended)

1/2 Onion (fresh recommended)

3 Tomatoes (fresh recommended)

10g butter

some salt

some sugar 

some pepper (green recommended)

some cheese ( any kind)

some oil ( olive recommended)

Sauce (Tomato, Pesto cream, Squid-Ink, etc)

15g meat ( based on your favor. ie shrimp, lobster, beef, sausage, etc)

Directions:

1. clean the spaghetti in cool water, and then put it in boiling salted water. Try to reduce the temperature gradually and stir occasionally. The spaghetti will be done in about 8 minutes for a family size. Usually, when you see the water is bubbling, it means your spaghetti is almost done. 
2. When the spaghetti is done, drain it in your colander. 
3. Warm sauce and maybe put some butter and olive oil in it. 
4. cook meat properly and also add some ingredients in it. (warming: which should be separated from the sauce. )
5. Put the spaghetti on the dish, and place the sauce and the meat on the surface of the spaghetti.
6. done!

Agedashi Tofu

Agedashi tofu

Serves 2

Ingredients

• Japanese silken tofu - press out excess water using kitchen towel
• Potato starch/flour 
• Oil for frying

For the sauce

• Dashi, 150ml
• 1 tbsp mirin
• 1 tbsp soy sauce

directions

1. press out excess water using kitchen towel

2. Mix together the sauce ingredients, and set aside.

3. Pour a layer oil (say 0.5cm) into a pan. Heat to medium/high temperature.

4.Cut the tofu into cubes (say 4cm each side). Pour a palm-sized amount of potato starch/flour onto a plate. Lightly drag each tofu cube through the flour, repeating for each side of the cube. The coating should be thin and even.

5.Place the flour-coated tofu cubes into the oil (using your fingers or chopsticks). Making sure they do not touch, else they'll stick together -- you may have to do 2-3 batches.

6. Fry the tofu cubes for 3-4 minutes (or until the base is a light golden colour), then gently flip the cubes over and cook for the same length of time.

7. Move the tofu cubes onto a piece of kitchen towel, to soak up the excess oil.

8. Place the finished tofu cubes into a bowl, and pour the sauce around the tofu. Garnish (optional) with the spring onion and grated daikon.

Serve hot.

Bacon & Banana Burger (Serves 4 people.)

Ingredients:

4 Basic Hamburger Patties
4 rolls
2 bananas
one table spoon of  butter

8 strips of bacon 

Wrap the thin layered bacon around the patties and secure by either tucking the edges under or by using toothpicks.

Peel the 2 bananas and split each in half  by cutting down the full length from top to bottom. You now have 4 long 'half' bananas. Cut these  in half and you have 8 thinner pieces. Heat a pan and fry the bananas in a little butter over low to medium heat for a minute or two. Set aside.

Cook the bacon wrapped patties on medium heat under the grill, on the barbecue or in a pan until the patty is cooked to your desired degree of doneness.

Split the rolls and toast the cut surfaces lightly (grill, or  pan) just before the patties are done. Place 2 pieces of banana on each of the bottom halves.

Remove the toothpicks and put the patties on top of the bananas and cover with the top halves of the rolls.

Baked Ziti

Ingredients: 

• 12 ounces of dried penne pasta
• 15 oz. ricotta cheese
• 3 cups shredded mozzarella cheese
• 3 cups spaghetti sauce
• 1/2 cup grated Parmesan cheese

Directions:
Preheat oven to 350 degrees Fahrenheit. Bring a large pot of salted water to boil and add penne pasta. Cook until tender (about 8 minutes). Drain the pasta.

Place the penne pasta in a large bowl. Mix in the ricotta cheese and half of the mozzarella. Grease a 9"x13" casserole dish.

Spread half of the spaghetti sauce on the bottom of the pan. Add the penne pasta mixture and cover with the remaining spaghetti sauce. Sprinkle with Parmesan and the remaining mozzarella.

Bake for 20 to 30 minutes until the casserole bubbles on the edges. Serves 6 people.

Takoyaki (Octopus balls)

Primary Ingredients:

1 2/3 cup Flour

2 1/2 cup Dashi soup

2 eggs

1/2 lb. boiled octopus, cut into bite-size pieces

1/4 cup Finely chopped green onion

1/4 cup Finely chopped benishoga (pickled red ginger)

1/4 cup Dried sakura ebi (red shrimp)

Toppings:

Katsuobushi (Dried bonito flakes)

Aonori (Green seaweed powder)

Worcestershire sauce or takoyaki sauce

Mayonnaise 

Directions:

1. Mix flour, dashi soup, and eggs in a bowl to make batter. Thickness of the batter should be like potage soup.

2. Preheat a takoyaki pan and grease the molds. Pour batter into the molds to full. Put octopus, red ginger, green onion, and dried red shrimp in each mold.

3. Grill takoyaki balls, flipping with a pick to make ball shapes.

4. When the color of the balls turn brown, remove takoyaki from the pan and place on a plate.

5. Put sauce and mayonnaise on top and sprinkle bonito flakes and aonori over. Serve immediately.

Fish Fillets in Hot Chili Oil

Primary ingredients:
1/2 Grass carp;
200gram Yellow bean sprouts.


Seasonings:
2 tbsp Vegetable oil
1 tsp Salt
1 tbsp Soy Sauce
5 gram Ginger
10 gram Garlic
2 Star anise
2 slices Cassia bark
5 gram Prickly ash peel
20 gram Dried red pepper
1 tsp Cooking wine
5 Gram Starch
1/2 tsp Sugar
2 Bay leaves


Directions:
1. Clean up the fish, separate the fish meat and the main bones, slice the meat to about 0.5cm thick.
2. Marinate the fillets with a pinch of salt, 1 tsp cooking wine, 2 tsp corn starch, 1/2 egg white for about 15 minutes.
3. Pour water into a wok, bring to boil, add yellow bean sprouts and a dash of salt and boil for about 5 minutes. Drain the water and place the bean sprouts in a bowl.
4. Put 1 tbsp vegetable oil in a wok. Add star anise, cassia bark, bay leaves, prickly ash peel, dried red pepper after the wok gets hot. Stir fry the ingredients until the smell comes out. Remove the seasonings and set aside.
5. Use the hot oil to stir fry ginger and garlic until the smell comes out. Add half of the seasonings and fry for a while. Add water, soy sauce, salt, sugar and boil for 1-2 minutes.
6. Add fillets into the wok and cook until well. Pour them into the bowl which contains the yellow bean sprouts.
7. Clean up the wok. Put vegetable oil and stir fry the other half of seasoning until the smell comes out. Pour them over the fillets and serve immediately. 

Ceviche

Ingredients:
2 lbs Firm, fresh red snapper fillets (or other firm-fleshed fish), cut into 1/2 inch pieces, completely deboned
1/2 cup Fresh squeezed lime juice
1/2 cup Fresh squeezed lemon juice
1/2 Red onion, finely diced
1 cup Chopped fresh seeded tomatoes
1 Serrano chili, seeded and finely diced
2 teaspoons Salt
Dash of ground oregano
Dash of Tabasco or a light pinch of cayenne pepper
Cilantro
Avocado
Tortillas or tortilla chips


Directions:
1. In a non-reactive casserole dish, either Pyrex or ceramic, place the fish, onion, tomatoes, chili, salt, Tabasco, and oregano. Cover with lime and lemon juice. Let sit covered in the refrigerator for an hour.
2. Stir the mixture, make sure more of the fish gets exposed to the acidic lime and lemon juices. Let sit for several hours, giving time for the flavors to blend. During the marinating process the fish will change from pinkish grey and translucent, to whiter in color and opaque.
3. Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips.

Tom Yum Noodles

Ingredients:
1 tsb Minced garlic
A few slices of onion
1-2 tbsp of Tom yum paste
300 gram Dry noodles
1 tsp Cooking oil
4 Prawns
Some pepper
Some water

Directions:
1.  Cook noodles in a pot of boiling water for 10 minutes and stir until they are soft.
2. Transfer the noodles into a bowl of cold water.
3.  Heat the cooking oil in a saucepan. Use medium heat.
4.  Add minced garlic and stir until they become brown in color.
5. Add onion slices and fry until they become golden brown.
6.  Put the prawns that are sliced into two each into the saucepan.
7. Stir one to two tablespoons of tom yam paste with a small amount of water in a separate dish and then pour into the saucepan.
8. Add noodles and stir evenly.
9. Add some pepper as seasonings and serve immediately.