Ingredients

• 4 spears asparagus
• 1/2 bunch Shimeji mushrooms
• 2 salmon fillets (120-150 g each)
• 1/2 tsp salt
• 2 tsp Sake
• 2 tsp butter
• chopped green onion
• 2 Tbsp Ponzu Sauce

Instructions

1. Preheat the oven to 450 F. Slice asparagus spears diagonally. Remove the bottom of the Shimeji mushrooms and break apart into small pieces by hand. Salt salmon fillets on both sides.
2. Take 2 pieces of large aluminum foil squares, and place half of Salmon, asparagus, and Shimeji on each sheet. Sprinkle with Sake and put butter on top. Close up the foil tightly by folding a couple of times in the middle and sides so that they form sealed packets.
3. Put the packets on a baking sheet, and bake in the oven for 12-15 minutes.
4. Just before eating, open the foil and top with green onion and Ponzu sauce.

Credit: JAPANESECOOKING101

Ingredients

• 10-12 small raw shrimp, shelled and deveined (or cooked shrimp)
• 1/4 medium onion, chopped finely
• 2″ small carrot, chopped finely
• 1 tsp oil
• 1-2 Tbsp butter, divided
• 2 cups Steamed Rice
• 2 tsp chicken bouillon (powder)
• salt and white pepper to taste
• 2-3 Tbsp frozen peas

Instructions

1. Prepare shrimp, and chop vegetables accordingly.
2. In a non-stick frying pan, heat oil and 1/2-1 Tbsp butter at medium heat. Add onion and carrot, and cook until onion turns translucent, about 2-3 minutes. Add shrimp and cook for a minute. Add Steamed Rice, and cook and stir for a couple of minutes.
3. Sprinkle chicken bouillon over the rice and stir. Taste and add salt and pepper if needed. Stir in another 1/2-1 Tbsp butter and coat the rice with it. Finally add frozen peas and cook for a minute.

Credit: JAPANESECOOKING101

Cook Time: 15 minutes

Yield: 2 servings

Ingredients

• 2 cups cabbage, 1″ squares
• 1/4-1/3 medium carrot, sliced thinly
• 3 green onions, cut diagonally
• 1 tsp potato (or corn) starch
• 2 tsp water
• 1 tsp oil
• 1 cup frozen seafood mix
• 1/4 cup (60 ml) water
• 1/4 tsp salt
• white pepper
• 1 tsp Sake
• 1/2 tsp Soy Sauce
• 2 tsp sesame oil
• 2 packages instant Ramen noodles

Instructions

1. Cut vegetables accordingly. Mix potato starch and 2 tsp water. Set aside.
2. Heat frying pan at medium heat with oil. Add cabbage and carrot and cook for a minute. Add frozen seafood and 1/4 cup water, and cook for 2 minutes covered. Season with salt, pepper, Sake, and Soy sauce. Add green onions. Stir in potato starch slurry and let it thicken a little. Add sesame oil and stir. Set aside, cover and keep it warm.
3. Make instant Ramen according to the package instructions.
4. Divide noodles into 2 bowls, and top with vegetables.

Credit: JAPANESECOOKING101

Ingredients

For the shortbread ,150g golden icing sugar ,225g butter , at room temperature ,300g plain flour, sifted, plus extra for dusting,55g cocoa powder, sifted,For the peanut buttercream 300g golden icing sugar ,50g butter , at room temperature 100g smooth peanut butter ,2-3 tbsp milk

Method

Put everything for the shortbread in a food processor with a pinch of salt and pulse until the mixture comes together to form a dough. If it won’t come together, take it out of the processor and bring it together with your hands. Tip onto a lightly floured work surface and shape into a log about 5cm in diameter. Wrap in cling film and chill for 1 hr. Heat oven to 140C/120C fan/gas 2. Line two large baking sheets with baking parchment. Cut the log into about 32 rounds 6mm thick and line them up on the sheets. Bake for 22-25 mins. Leave to cool a little, then carefully remove and put on a wire rack to cool completely. To make the buttercream, blitz all the ingredients in a food mixer or beat with an electric whisk, adding enough of the milk to make a soft mixture. Sandwich the shortbread together with the buttercream.

Credit: Easy Recipes

Ingredients :
-Self raising flour -1Kg
-Stork Bake or Butter -500ml
-Sugar -1 &half cups
-Fine coconut -half a cup
-Baking powder -1 tablespoon
-Salt -1 teaspoon
-Buttermilk or Amasi -500ml

METHOD :
1. Melt the butter in a saucepan, remove from the heat and add the buttermilk.
2. In a large bowl mix flour, sugar, salt, baking powder and coconut.
3. Mix the dry ingredients and fluids together and stir.
4. Spoon into a large buttered oven dish and bake at 180 degrees for 50-60 minutes.
5. Cut into desired size, leave to cool down completely and place into a drying rack back into the oven at 100 degrees for 5 hours. Or until dry.

Credit: Dinny Ladyd

1 cup of flour
1 egg
1 cup full cream milk
teaspoon of vanilla essence
tablespoon of sugar one

Method 
mix all ur ingredients and fry with lil oil flip until golden brown and serve with toppings of ur choice.

Credit: Zaza’s Kitchen