The KaiKai Book

Mentaiko Pasta (Vermicelli) INGREDIENTS: 250g San Remo Vermicelli (2 Portions) 150g mentaiko 20g butter (room temperature) 150g cream 2 tbsp Japanese Soy sauce Salt and pepper to taste Garnish with shredded seaweed COOKING METHODS: Boil 5 litres of water with 1 tbsp of salt. Cook San Remo vermicelli for 5 minutes. Strain cooked pasta and set aside. Warm cream and pour into a mixing bowl. Add butter, japanese soy sauce, black pepper and mentaiko. Mix until mentaiko is evenly distributed. Add in cook pasta, stir and evenly coat pasta with sauce. Serve and garnish with shredded seaweed and more mentaiko. Creamy Parmesan Garlic Shrimp Tagliatelle (Tagliatelle Egg Noodles) INGREDIENTS: 250g San Remo tagliatelle egg noodles (2 Portions) 200g prawns (shelled and deveined) 3 cloves garlic (minced) 250g cream 100g grated parmesan 1 tsp Italian seasoning 5g parsley (chopped) 3 tbsp oil Salt and pepper to taste COOKING METHODS: Boil 5 litres of water with 1 tbsp of salt. Cook San Remo tagliatelle egg noodles for 9 minutes. Strain pasta and set aside. In a pan with oil at medium heat, saute garlic until fragrant Add in prawns, cook the prawns until half done. Pour in cream and bring to boil. Season with italian seasoning, salt and pepper. Add in cooked pasta. Grate in parmesan cheese. Stir and evenly coat pasta with sauce. Add in chopped parsley and serve. Aglio Olio (Instant Spaghetti) INGREDIENTS: 250g San Remo instant spaghetti (2 Portions) 10 cloves of garlic (sliced) 10g of Italian parsley (chopped) 1 tbsp red pepper flakes ½ lemon ½ cup olive oil ¼ cup pasta water COOKING METHOD: Boil 5 litres of water with 1 tbsp of salt. Cook San Remo instant spaghetti for 7 minutes. Strain pasta and set aside. In a pan with oil at medium heat, saute garlic until light golden brown Add in red pepper flakes. Lower the heat. Add in cooked pasta. Stir and evenly coat pasta. Add in some pasta water and lemon juice. Mix well Remove from heat and add chopped parsley. Season to taste. Cacio e pepe (Angel Hair) INGREDIENTS: 250g San Remo angel hair 100g Pecorino Romano Cheese 3 tbsp oil 3 tbsp unsalted butter 1 tbsp black pepper 1 cup pasta water Salt to taste COOKING METHOD: Boil 5 litres of water with 1 tbsp of salt. Cook San Remo angel hair for 1 minutes. Strain pasta and set aside. In a pan with oil at medium heat, add crush black pepper. Let black pepper toast until fragrant Add in pasta water and let it simmer. Add in cooked pasta. Stir and evenly. Add butter and stir to let it emulsify. Fold in grated parmesan cheese. Season to taste.