Ingredients

• 1 1/2 fluid ounces light rum
• 1 fluid ounce lime juice
• 1 teaspoon simpe syrup
• 1 cup ice

Directions

• Combine light rum, lime juice, and simple syrup in a cocktail shaker. Add ice, cover and shake until chilled. Strain into a chilled cocktail glass.

ingredients

1. 400 ml of blue soda water
2. 100ml orange juice
3. 60 ml lychee syrup
4. 60 gr of candied seaweed, cut into small pieces
5. 60 gr nata de coco
6. 1 teaspoon seed basil, soak cold water, drain
7. ice cubes as needed

Directions

1. Mix the orange juice, nata de coco, candied seaweed, and basil seeds in a large container.
2. Stir well the ingredients above and cool in the refrigerator.
3. Pour the blue soda and ice cubes into the cooled fruit mixture.
4. Prepare a serving glass and enter the punch complete with its contents.
5. Serve immediately.

Ingredients

1. 100 ml soda
2. 75 ml apple juice
3. 3 tbsp lemon juice
4. 2 tablespoons simple syrup
5. 8 mint leaves
6. 50 g ice cubes, drawn

Directions

1. Mix all ingredients into the shaker. Shake well.
2. Prepare a serving glass. Put the mixture of the drink into the glass.
3. Add shaved ice. Decorate the top with mint leaves. Serve cold.

Ingredients

• 1 individual packet Mojito-flavored dry beverage mix (such as Crystal Light®)
• 8 cups of cold water
• 1 cucumber, peeled, and sliced
• 3 cups ice cubes

Directions

Dissolve beverage mix into cold water in a pitcher; add cucumber slices and ice cubes.

Authentic Szechuan style mapo tofu is one of the branding dishes of Szechuan cuisine. It is spicy, numbing, hot, aromatic and tender. Making the yummiest mapo tofu at home for several bowls of steamed rice.

Mapo tofu is one of the top ten famous Chinese dishes and enjoys a high popularity among not only Chinese people but also many western countries. Personally I like to cook this dish at home from time to time especially in cool seasons such as winter and fall. Do you love it?

Background  Story

If you know the Chinese name of Mapo tofu(麻婆豆腐), the answer might be tofu made by mapo or is mapo is kind of flavor. At the very beginning, Mapo tofu is named after its creator.

It is recorded that there is a couple who own a restaurant mainly selling vegetarian dishes. The wife also the cook gets some pock (麻子in Chinese)on her face. Her tofu dishes are quite popular among the guests. However some guests told her that they want to eat some meat rather than just tofu. So she bought some beef and cut it to granules and adding the beef into her tofu. Then the tofu dish with beef become more popular and her guests gave the name: Mapo tofu.Nowadays, along with the popular of this dish, there are many variations for example vegetarian version or pork version. Besides, mapo has becomes a kind of flavor which has also been used in other dishes.From the healthy consideration, tofu or bean curd is considered as one of the most nourishing cooking ingredients. There are many types of tofu product on market from soft tofu to firm tofu, from tofu skin to dried tofu etc. Surely, the cooking methods actually depend on the texture of the ingredients. For marinating, soft tofu is more fitful than firm tofu and for stir-frying and deep frying, firm tofu is better than soft tofu.

YIELD

Makes 3 or 4 main course servings

INGREDIENTS

1. For sauce
   • 1/4 cup chicken broth
   • 2 tablespoons hot bean paste
   • 2 tablespoons soy sauce
   • Additive-free kosher salt to taste
2. • 1 lb regular or soft (not silken) tofu, drained and cut into 1/2-inch cubes
   • 1 1/2 to 2 tablespoons corn, peanut, or canola oil
   • 1/2 lb ground pork shoulder (preferably 75% lean)
   • 1 tablespoon plus 1 teaspoon finely minced garlic
   • 1 tablespoon plus 1 teaspoon finely minced peeled fresh ginger
   • 1 tablespoon cornstarch dissolved in 2 tablespoons water
   • 1 1/2 teaspoons Japanese sesame oil
   • 1/2 to 1 teaspoon toasted Sichuan-peppercorn powder
   • 3 tablespoons thinly sliced scallion
3. • Accompaniment: steamed rice

PREPARATION

1. Make sauce:
   1. Stir together broth, bean paste, soy sauce, and kosher salt. Set aside.
2. Poach tofu:
   1. Slide tofu into a saucepan of simmering water and keep at a bare simmer while stir-frying rest of dish.
3. Stir-fry pork:
   1. Heat a wok or large heavy skillet over high heat until hot and add 1 1/2 tablespoons corn oil, swirling to coat. Add pork and stir-fry, breaking up lumps and adding remaining 1/2 tablespoon corn oil if meat sticks, until no longer pink. Add garlic and ginger and stir-fry over moderate heat until very fragrant, about 2 minutes.
4. Finish stir-fry:
   1. Stir reserved sauce, then add to pork and bring to a simmer. Drain tofu in a large sieve and slide into sauce, stirring gently.
   2. Stir cornstarch mixture and add to stir-fry. Bring to a boil, stirring gently, and cook until thickened and glossy, about 15 seconds.
   3. Turn off heat and sprinkle with sesame oil, Sichuan-peppercorn powder to taste, and 2 tablespoons scallion. Stir once or twice, then serve sprinkled with remaining tablespoon scallion.

Miso Ramen Recipe

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: 3-4 servings

Ingredients

Soup
A
• 6 C water
• 2 cloves garlic, crushed
• 20g ginger, sliced
• 1/2 lb (225g) ground pork
• 3-4 green onions
• 3"x1" (8x3cm) Dried Kombu
B
• 5-6 Tbsp Miso Paste
• 2 Tbsp Sake
• 1 Tbsp Soy Sauce
• 1/2 tsp sugar
• 1/4 tsp chili bean paste such as Tobanjan or any chili paste
C
• 2 Tbsp sesame oil
• 1 clove garlic, grated
Noodles
• 300g dried thin spaghetti
• 8 C (2L) water
• 2 Tbsp baking soda
Topping
• Yakibuta
• soft boiled egg halves
• green onions, cut finely
• corn, pan-fried with butter and salt

Instructions

1. Prepare the toppings (sliced Yakibuta, boiled eggs, green onions, and cooked corn), before making the soup and noodles. Once the noodles are cooked, you will need to add the soup and toppings right away or the noodles will get soft, so you won't have time to prepare the toppings at the end.
2. Put Ingredients A in a large pot and let boil for 15 minutes. Strain, then put the broth back in the pot.
3. Add ingredients B to the broth and let it simmer at low heat.
4. In boiling water in a pot, add baking soda (be careful, it may boil over), then add pasta. Cook the pasta according to the package.
5. While cooking pasta, add ingredients C to the soup and stir.
6. After cooking pasta, immediately divide noodles into bowls and add soup onto noodles. Top with Yakibuta, boiled egg halves, green onions and corns.

Ingredients

2 tails (@ 400 g) carp, clean, sponge both sides
2 tsp lime juice
1 tsp salt
1 tbsp of tamarind water
5 tablespoons of sweet soy sauce
3 tbsp oil, to stir fry Spice fine
6 onion grains
3 cloves of garlic
4 pieces of curly red pepper
3 pieces of red chili
2 pieces of red pepper
2 cm ginger
2 tsp coriander granules
1 tsp salt
Sambal Soya ingredients
5 tbsp of Sweet Sauce Bango
1 tomato, seeded, diced
5 pieces of red pepper, thinly sliced
5 pieces of green cayenne pepper, thinly sliced
2 grains of onion, sliced
½ tsp lime juice



NB : 
tsp = tea spoon
tbsp = table spoon

Directions

Smear the carp with lemon juice and salt. Let stand for 15 minutes.

Heat the oil. Stir-fry the spices until fragrant.

Enter tamarind, stir. Lift. add sweet soy sauce, mix well.

Now smear the carp with the seasoning that has been in stir-fry.

Burn the fish over the embers as they sprinkle the remaining seasoning until cooked. Lift.

Serve with chili sauce.