Fusion~HA!: Beef Wraps

Long time no post!!! I'm so sorry~ o(╥﹏╥)o

I've been very busy with school and work. And honestly, if I'm not dying from school and work, I'm too lazy to post. (Plus I've been on a diet... can't cook too much good food if you're on a diet.) All the foods I've tried to make has all been... well... un-inspirational. Until... YESTERDAY!!!!! ＼(ﾟｰﾟ＼)

I went to have a nice little luncheon with my mom and my grandmother. Lunch was a simple bowl of fish cake and fish ball noodle soup, some veggies... and... what got me inspired... "Beef Onion Wrap". I ordered it because I saw a few other tables of customers order it. So... I too must try. According to my mom... and the menu said that it is a Northern China "small dish"/snack/appetizer. 

My mom and I combed over what type of meat was used, type of sauce, type of herbs, type of carb-wrap, etc. So before work, I did a little shopping. For this recipe, everything is from scratch... minus the carb-factor. So... why the title "Fusion~HA!" is because I had to get a little help from the supermarket, I used plain flour tortilla... same ones you use for your soft tacos and burritos. I didn't use/make the traditional wrap used in the original dish. (;;;^~^;;;)

For the meat, I used beef shank. For marinating it, I used the good ol' 嚕水 (pinyin: lu shui; soy-based marinade). I will teach you of course, my own family's recipe. It is good. Great for a lunch (because no mayonnaise, and taste good cold) and/or dinner. Breakfast too if you want to stretch it. 

I used Hoisin Sauce (海鮮醬 )... which according to my family is more of a Southern China taste? Northern China tends to use 甜面醬? I don't know... I like my Hoisin... It is more sweet than savory. Although both types of sauce serves the same purpose... but I think one is more savory than sweet. Not entirely sure. 

"嚕水 burrito"~ XP

Ingredients:

嚕水 (soy-based marinate):

3 pieces star anise

1 tsp fennel seed

2 piece licorice root (甘草 -> pinyin: gancao)

1 piece Chinese brown/tablet sugar (片糖 -> pinyin: pian tang)

1 - 1.5 cup regular soy sauce (生抽 -> pinyin: sheng chou)

3 tbsp dark soy sauce (老抽 -> pinyin: lao chou)
3 tbsp oyster sauce

salt

water (enough to cover)

Everything else:

2 - 3lbs. Beef Shank

1 large cucumber

1 bunch cilantro

tortillas

海鮮醬 （Hoisin Sauce）

How-To:

- In a pot (you can use a pressure cooker pot), fill with water and place beef shanks in. Boil for about 10 minutes to remove the grit and blood from the beef shank. 

- Remove beef shank, and empty the gritty-grimmy water.

- Place beef shank back into the pot.

嚕水 (soy-based marinate):

- In a pressure cooker pot (or large pot) with the beef shank, add all all the ingredients listed for the soy-based marinate. Add enough water to cover the beef shanks. MAKE SURE TO TASTE FOR SALTINESS! Add salt to taste. (If still too salty, add more water.)

- Bring to a boil, and let boil for 5 - 10 minutes on high-flame/fire.

- Shut off fire, and place pot into pressure cooker. Leave alone for 45 minutes to 1 hour. 

      *If you don't have a pressure cooker, you can cook in a large pot over low-flame/fire for about 2 hours.

- After 1 hour (or 2 hours for non-pressure cooker), remove beef shank from pot and let cool. 

Prep everything else:

- Cut cucumber into semi-fine, yet not too thick julienne slices.

- Wash cilantro, and dry.

- Slice cooled beef shank into thin slices.

- Warm up tortillas.

Wrap-Time!!!

- Take 1 warm tortilla sheet, spread hoisin sauce (as much as you like).

- Pile on the cucumber, cilantro, and beef shank slices.

- WRAP AND ROLL!!!!!!! (as tightly as you can.)

*Optional -> After making your wrap, you can lightly toast/grill the beef roll for extra yumminess.

- Now eat!

That is it. Simple right? It is good. My uncle did want to try to use the beef shank meat (although it is cooked with an Asian recipe) into a Mexican-inspired burrito by wanting to add some guacamole, cheese, salsa, etc. Lol. May be next time. As for the pot of soy-based marinate... DON'T THROW IT AWAY! It gets better as you use it. Save the marinate and make some Soya Chicken Wings, Soya Eggs, Soya Tofu... sky is the limit when it comes to that pot of goodness.

I hope you all enjoy this recipe. (^-^)b See you all next time! (Finals are nearing, so I hope to see you all after... assuming my brain hasn't exploded from the examinations.) 

Mmmmm~ Meaty... Lasagna!!!

HOLA!!!!!!

I'm so sorry that I've been absent for so long. Between the Winter Mayhem and starting anew in a new college (yes, I'm back in school after graduating from other college)... I just wanted to vegetate away from things. I do promise that I have a few recipes to post, but for now I post this: LASAGNA!!!!

I love lasagna. One of my childhood favorite, and yes, I was influenced by Garfield to try and like lasagna. Besides, the tomatoey sauce. Bits of meat. The gooey cheese. Best of all, the chewiness of the layers of pasta. Oh man. Heaven.

This one, I tried from Bon Appetite: Smoked Cheese and Sausage Lasagna. I modified it a little due to well... "fat control". Let's face it, a new year means new years resolution, which also means the word "diet" comes to mind. And lasagna is no diet food right? But we all want that last great dish before we put ourselves into another year of "dieting".

The original recipe calls for whole-milk ricotta, and prosciutto... and Italian pork sausages. Sweet or hot Italian sausages is up to you, but I opted out of the pork and used chicken. Sweet Italian chicken sausage. I completely opted out of the prosciutto. I used reduced fat or skim milk ricotta. Also instead of gourmet smoked mozzarella, I just buy good ol' pre-packaged shredded mozzarella or the shredded Italian blend.

Also, I ventured into trying the no-boil lasagna... its not bad. Its thin, so I didn't get the chewy bite of the pasta. Also, gently soak the pasta sheets if you do want to try the no-boil.

I cannot stress the need to let your lasagna sit for at least 5 minutes. That 5 minutes means all the difference between a soggy lasagna and a structurally strong lasagna. So PLEASE let your lasagna sit for 5 minutes untouched!

I didn't let my lasagna sit... see the puddle? For shame~ (=A=)

Ingredients:

Oil

1 pound Italian Sausage (pork, turkey or chicken, sweet or hot, but casing removed)

1 medium onion, fine chopped

1 stalk of celery, fine chopped

1 tsp dried oregano
2 tbsp fresh basil, julienned
2 - 3 cloves garlic, finely chopped

1 - 2 cans (28oz) Italian style diced tomato (I say 2 cans for a more watery sauce, 1 if not so watery)

2 tbsp tomato paste

1 box lasagna pasta sheet (about 12 sheets; I used the no-boil type, if you use the boil type, please follow box direction)
1 "can" (15 oz) ricotta cheese (reduced fat, skim, or whole milk)
1 egg
2 - 2½ cups mozzarella (grated best, but shredded is fine)
Salt and Pepper

How-To:


Sauce:
- In a big pan, heat some oil and brown sausage meat. (You can brown some bacon or prosciutto first before the sausage meat... I've tried using bacon bits for this dish before and it works too.) Once cooked, scoop into a bowl and set aside.
- Same pan, toss in onion, garlic, and celery. Sautee until onion is translucent.
- Add tomato paste and dried oregano. Stir.
- Add the whole can(s) of diced tomato with juice. Stir.
- Add cooked sausage with the juice. Stir.
- Add basil and some fresh cracked black pepper. Stir.
- Turn heat to medium-low and let simmer for about 15 minutes... Just so the flavor merry together.

Cheese mix:
- In a big bowl, mix ricotta cheese with egg and 1 - 1½ cup of shredded (or grated) mozzarella. Stir to combine well.

Pasta:
- Follow directions for pasta on the box if you plan to use boil pasta.
- For no-boil, gently soak pasta sheets in warm water as you layer the dish. This provides extra moisture to the pasta as you bake, so you don't get a crunchy lasagna.

Assembly:
- In a casserole dish (~13x9x2 dish... or a nice deep medium dish), ladle about 1 cup of sauce into the dish.
- Layer about 3 sheets of pasta.
- Spread a nice layer of ricotta mixture.
- Top with more tomato sauce.
- Repeat pasta, cheese, and tomato sauce steps until all sauce and/or cheese is used up.
- Last layer is finished off with remaining tomato sauce, and top generously with remaining shredded mozzarella cheese.
- Preheat oven to 350°F, and bake for about 40 minutes. If you use no-boil pasta, test doneness by sticking a bamboo screwer all the way through the layers. If there is some light "snapping" as the skewer pokes through the layers, the pasta is not done.
- After baking, take out of oven and let lasagna stand for 5 minutes.
- After 5 minutes... TIME TO DIG IN!!!!

Lots of steps, but it is very filling. I hope to try a veggie lasagna one day... using tomato sauce instead of a cream sauce (I find recipes with cream instead of tomato). But for now, this is pretty darn good... I've already made this dish about 3 times. Good luck!

Spicy! Kimchi Fried Rice... FULLY LOADED!

OMG... My deepest apologies. I've been absent for almost 3 months. How embarrassing! *run away to hide* 三(  ´Д` ) To make it up... I know I have been saying to some of my friends that I will put up the recipe for Kimchi (aka "Kimuchee"... I think I heard it from my friend KC as she was venting about how some people can't say it right? IDK) Fried Rice. Now, I don't really eat rice, but this was the very first recipe I learned about to make in my cooking journey... and I tried my best to make it better every time I do make it. It has literally been a long time since I last looked for the recipe, I wish I can credit someone for this, but it has literally been a while since I last searched and I don't remember. But in all, I credit all the wonderful people who took the time to put up their recipe for us to search.


"Fully Loaded"... why? Because I put hella stuff in it. Meat, loads of veggies, egg... it has been my go-to dish when my family "orders" it. I must say I changed the dish just a bit... not by a lot. Traditionally, the dish is TOPPED with a fried egg. Mine has scrambled egg mixed in. Traditional... I don't know if they have cucumber and carrots in it, but mine do! XD Omit and add to your taste... it is fried rice after all. Its kind of like a sandwich, you put what you like in it... that's what I think. XD


hello.mimi's TIP: When making this... it is best to use overnight rice! Yes... overnight rice, as in the leftover rice from a night before or so. Fresh rice is good, but after cooking it tends to be mushy. Overnight rice is best, because you have let the cooked rice to sit and cool, letting it soak up the water and moisture. Therefore, it is cooked and still soft but with a little bite. BUT IF YOU DON'T HAVE OVERNIGHT RICE, TRY THIS -> cook your rice ahead of time, BUT LET COOL FOR AT LEAST 2 HOURS PRIOR TO MAKING FRIED RICE!!!! Trust me, it works... or at least trust my Grandma.


My recipe makes for one big wok. Note about the kimchi and kimchi juice... the ones I get are from the Korean market's deli section, so they come in a box. I find it hard to put into measurement as to how much kimchi juice I would use. Basically, the kimchi juice is for added spiciness. And how I measured my use of kimchi juice is by the box... I basically used about 1 - 1.5 box of kimchi juice, take to account that the market does not fill the box entirely... so eye-balling it if the box does not have kimchi in it, I would say I used about 1 cup of the juice... but adjust to your taste.

*drool*

Ingredients:

4 - 5 cups cooked rice

1 - 1½ cup kimchi (sliced with kimchi juice, reserve the kimchi juice on the side about ½-1 cup if you can)

1 - 2 tbsp Korean hot pepper paste (I used Haioreum brand gochujang)

1 - 2 big cloves garlic (minced)

1 tbsp soy sauce

½ a large onion (diced)

1 tbsp sesame oil

½ pound ground beef (quick marinade with a little bit of soy sauce, sugar, and salt... or cheat and use pre-marinaded bulgogi at the Korean market)

3 - 4 eggs (scrambled... omit if topping with a fried egg)

1 cucumber (diced)

1 carrot (diced)

How-To:

- In small pan with a touch of oil, beat and scramble the eggs. Remove and set aside.

- Heat wok with sesame oil, add garlic and let brown. (Omit this step if using pre-marinaded bulgogi.)

- Add ground beef to wok and brown throughly.

- Add rice to wok, stir to incorporate beef. Let stand for a little bit to let rice brown if want crunchy bits of rice.

- Add kimchi, about 1/2 cup kimchi juice first, gochujang, soy sauce, onion, scrambled eggs, cucumber, and carrot into wok.

- Stir to incorporate everything. TASTE (it is very important)! Adjust with reserved kimchi juice to desired level of kimchi flavor. Salt or a tad bit more of the gochujang (this is what is providing the salt in the dish) is needs more salt.

- If want, let fried rice a stand a little to achieve a little bit of crispy burnt rice with occasional stir... but after mixing to incorporate everything, it is ready to be served.

Phew~ that was a lot right? But it is delicious. I hope you all try the recipe. Good luck! (^-^)b

Slurping goodness: Spaghetti Napolitan!!!!

Sorry for the absence since my last post. I just started my new semester at CCSF, and I've been (and still am) battling a lingering stomach flu. But I tried my hands at a new dish last month, and I love it! Then again... I love anything spaghetti/pasta/noodle. Hands down, it is my main downfall to all my dieting efforts.

I don't think I've come across any restaurant that serves Spaghetti Napolitan. This dish always seems like comfort food to me. I know little kids seems to like because it is sweet, yet appeals to adults too because it is savory as well. I don't know... bottomline: It is good~. Haha! XD I think this is a good college dorm dish... no?

Giving into temptation, of course I was not going to pass on a spaghetti recipe I saw on Just Hungry for Spaghetti Napolitan! I just had to try it. I didn't alter the original recipe other than using a different type of ketchup by Heinz, and omitted the butter when cooking.

(If you want to know what "yoshoku" means, please read about it in Just Hungry. Very informative.)

Plate full o' food!

Ingredients:

1 - 1.5 bunch dried spaghetti (or pasta of your choice)

1 small/medium bell pepper (any color of your choice, I used green)

1/2 - 1 medium onion

1 box button mushrooms (white buttons or baby portabellos)

2 - 3 links of frankfurters (I used beef. Regular hot dogs or sausages work too.)

1/2 cup ketchup (I used a sugar-free ketchup by Heinz, and it tasted just fine.)

2 tbsp tonkatsu sauce (I used Bulldog brand.)

2 tbsp heavy cream

oil

salt and pepper to taste

How-To:

- Cook pasta according to package, and let drain.

- Slice onions to strips.

- Slices bell peppers to strips.

- Slice mushrooms. (Tip!: Have an egg slicer? Slice mushrooms faster with it!)

- Slice frankfurter/hot dog into diagonal slices.

- In a heated pan, lightly grease with a touch of oil (or butter) and cook the onion until lightly translucent.

- Add the peppers and mushrooms, and cook until lightly tender/limp.

- Add and cook the frankfurter slices. (Brown lightly for a touch of crisp.)

- In a bowl, combine ketchup, tonkatsu sauce and cream.

- Add drained pasta into the pan of veggies.

- Add the sauce mixture into the pan, and toss to coat each strand of spaghetti with yumminess.

- Salt and pepper to taste.

- Plate and enjoy!

Like many pasta dish, top with a dash of grated cheese. Like it spicy? Add a touch of crushed pepper flakes. Hope you all will try this dish! (^-^)

A quick tropical vacation: Lomi Lomi Salmon

Hey everyone! Long time no post... Been busy and lazy all the same time. But I'm back! With a new recipe to share!

Its been hot in the Bay Area lately! What sup with that? But no matter... Because I have a recipe that is pretty good for the hot weather. Since my Summer Break is all devoted to work, I can only dream for a vacation. So what good way to go on a vacation without having to pack my bags? Food! =D

I've been wanting to go somewhere tropical... and I suddenly thought, "Why not Hawaii?" Food Network and Travel Channel has been showing non-stop programs about Hawaii. So why not?

I super thank my friend Phil for introducing me to the Hawaiian dish, Lomi Lomi. I loved it the first time I tried it. (^-^) I didn't get the recipe from my friend, but from Hawaii for Visitors. I think my friend used smoked salmon, which works just fine and is just as delicious! But knowing me... I went the extra mile and made my OWN salted salmon. I warn though... Be careful about your salting if you plan to salt your own salmon. I used Palm Island: White Silver Sea Salt . I used one whole pack on a small fillet, about 1 pound and 1 inch thick more or less, salted for about 24 hours, and it got quite salty. But I'll write my process in the How-To section.

When selecting your salmon, make sure it does not have that stinky fishy smell. Fresh fish should not have that fishy smell.

There isn't much to say... other than... if you want a quick get-away to the tropics, try this recipe.

What is left of my Lomi Lomi after my family had it for dinner.

Ingredients:

1 - 1.5 pounds Salmon fillet (All works fine: Sockeye, Copper River, Wild caught, or Farmed)

1 small onion (a sweet white onion, red onion... and if you are lucky, Maui onion)
2 - 4 ripe tomatoes
1 - 2 stalk green onion
salt (kosher or sea salt)

How-To:

DIY salting salmon:
- Skin the salmon fillet, and wash throughly.
- Gently run finger over fillet to feel for bones. Pluck it out with tweezers or a pair of pliers.
- Pat dry fillet throughly with paper towel.
- In a glass casserole dish, line with plastic wrap.
- Place fillet in dish, and pour enough salt on it.
- Message salt into fillet on both sides. Make sure all sides of fish is covered in salt.
- Take the plastic wrap and fold all the sides over the fillet.
- Using a heavier pan, weigh it on the fillet, and place into refrigerator.
- Refrigerate for 8 - 24 hours (depending on desired salt level and fillet's thickness), changing the water every hour or so.
- After a 8 - 24 hours, rinse fillet throughly.
* If salmon is too salty, soak fillet in cold water for 3 - 4 hours.

Lomi Lomi:
- Chop onion into tiny pieces.
- Seed and chop tomatoes into tiny pieces.
- Chop green onion, white and green parts!
- Chop salted salmon into tiny bite size pieces.
- In a large bowl, dump everything in and MIX!!!
- Best served chilled.

Aside from the salting process, the actual putting-together process of the dish is SUPER EASY. It taste good chilled. But if you pre-make the dish and let it sit in the fridge overnight, the salted salmon and onion will mellow out by marrying their taste together. That's what I think though. I really hope you guys will try it. Please enjoy! (^-^)

Dynamite!... Part 1: Spicy Baked Mussels

This is a recipe I love to make. Its simple, but... it isn't something I would recommend eating all the time. But it goes great with rice, or just as a simple "happi"tizer. =P

I have another recipe for "Dynamite," but that's for next time. But today, I have Dynamite: Baked Mussels. I want to thank my friend, THARY!!! for this recipe. It was yummy, and thanks for teaching me how to make it. Sankyu, Supermodel! (^.^)o ~♥ You are love.

So what is Dynamite? Well... Explosion? Lol! But seriously, I think the name comes from the spiciness the dish has. I'm not sure the origin of the dish, but most likely a Japanese/Asian American recipe. Srirachi (the most recognized Asian "tabasco" brand) and mayonnaise... but no, not just any mayonnaise will do. No sir~ you need Kewpie Mayo. What? That's right! Kewpie Mayo <- click the link if you have never seen it before. What's the difference between this mayo and regular mayo? Kewpie has a sweeter taste, as to regular mayo like Best Foods or Miracle Whip has a tangy taste. Only difference. But you can find the hot sauce at any Asian supermarket (and I think mainstream supermarkets like Safeway carries it now). Kewpie mayo can be a little difficult, I tried my local Chinese/Vietnamese-based supermarket and they didn't have it. But then I went to my local Japanese-based and Korean-based supermarkets, and they have it. So don't despair if you can't find it in one place, try another. If you really can't find it... buy online? Or just try using regular mayo (I never tried it though, because I only have Kewpie in my fridge).

I changed the recipe ever so slightly by adding small bay scallops (click for little picture and description from Pike Place Fish Market), and lots of Tobiko (way smaller than ikura, way bigger than masago. Read this quick wiki for more detail and images). You can have both Tobiko and Masago in the recipe, it just adds different depth of crunch that tiny fish eggs gives when you munch into them.

*My color chart of Sriracha to Mayo mix Spicy level:

Light peach = more mayo than Sriracha -> Not spicy

Peach = little more Sriracha than mayo -> not spicy but has a light Sriracha taste 

Peachy-salmon = bit more Sriracha than mayo -> a good kick of heat

Orangy-pink/beyond = More Sriracha than mayo -> Spicy!

Don't that just look awesomely delicious? "Happ"itizer!

Ingredients:

2 dozen mussels on a half-shell (New Zeland green lips are the best)

1/2 - 1 cup bay scallops (optional)

1 tbsp milk (my friend used milk, some recipes says half and half, but I used heavy cream. All works same.)

1 pinch hon dashi (Dashi "MSG" pellets (my opinion of course)! Curious? Read at Kobi's Kitchen.)

3/4 cup Kewpie mayo

1/4 cup Tobiko (remember to reserve some to garnish)

Sriracha (add enough to your own taste)

How-To:

- Clean mussles, and wash bay scallops. Drain to dry. Cut scallops in half or quarter.

- In a bowl, add milk/cream and hon dashi. Mix to dissolve the pellets.

- Add mayo. Mix to incorporate into the milk/hon dashi mix.

- Add as much Sriracha as you like. *(See my color chart of spicy above) Mix. 

- Add some Tobiko, and add some scallops (if using). Mix.

- Pre-heat oven to 350˚F.

- Line a pan with aluminum foil, top each clean mussel with some mayo-scallop mix, and sprinkle some more tobiko.

- Place mussel-filled pan into the oven, and bake for 15 - 20 minutes depending on oven (or until scallops are cooked... if using scallops of course).

- Make sure you rotate the pan of mussels every 5 minutes for even cooking.

- After 15 - 20 minutes are up, take out of oven and enjoy!

Hella good, I say. This is a must try, because there is so little ingredients needed and so simple to put together. Please enjoy guys! d(^_^)b

Lazy day? Shepherd/Cottage Pie!

Hello! To make up for the many absent posts, here is a new one!

First time I had Shepherd/Cottage pie was Freshmen year of college in SFSU. The special every Friday, and it was worth the amusement park line wait. Then the next time I had it was when my friend made, as he calls it "Cowboy Pie" because he used beef. Since then, I always wanted to make it... and became curious about what Shepherd Pie was. I tried the recipe from Simple Recipes. It really is easy. And if you are cut for time, semi-home make it. Here, I cut the work by buying the mash potato. It still works, but if you are really all for making it from scratch, follow the recipe from Simple Recipes (as linked in the pervious sentences). I think I've made this dish a good 5 to 6 times now, and each time my family requests for more veggies. I use frozen veggies like peas, carrots, and corn. You can simply find this mix in the freezer section of your supermarket. It came to point where I ended up using a bag and a half of frozen veggies in the dish. Interesting thing is that all that veggies made the dish little moister and had that veggie sweetness. I added some tomato paste for that little hint of tomato acidy. The recipe didn't call for it, but what to do with some leftover tomato paste from Mom's spaghetti sauce?

Little tid-bit: Shepherd Pie uses ground lamb. Cottage Pie (aka: Cowboy Pie) uses ground beef. But both are topped and broiled with mashed potato.

I know it is Summer right now, but it is such a good dish to keep in mind when Autumn and Winter rolls around. My family likes it since I first made it, and it is so filling. Seriously, it is really filling because of the potato. Haha!

Potato and meat... so simple, so good~

Ingredients:

1 pound ground beef (I used 97/3 for a leaner, healthier option)

1 - 2 tub pre-made mashed potato (I've used Country Crocker)

1/2 - 1 bag frozen vegetable mix

1 clove garlic (minced)

1 onion (chopped)

1 tbsp Worcestershire sauce

1/2 cup beef broth (Optional: I used it first, but ended up nixing it)

1 - 2 tbsp tomato paste (optional)

1/2 - 1 tsp fresh cracked pepper

salt (optional / to taste)

How-To:

- Heat mashed potato as directed on package.

- In a large pan, heat with some oil. Brown garlic. Cook onion until translucent.

- Add beef, and cook throughly. Break the ground beef into chunks with your spatula.

- Add frozen veggie mix of your choice.

- Give the pan a good mix.

- Add tomato paste, Worcestershire sauce, and beef broth. Mix well to get the tomato paste dissolved.

- Add some cracked pepper.

- If the meat looks a little dry, add a little more beef broth.

- Sprinkle with salt to taste.

- In a casserole pan, spread the beef-veggie mix into a nice layer. Top with the pre-made mash potato into an fairly even layer. Make little spikes on the potato so when browning in the broiler it looks pretty.

- Turn on the broiler, and place the casserole pan in.

- Make sure you're watching the browning, because some broilers are shallow and can brown foods faster. So watch out. Not all broilers are made the same. I've learned.

That's it! Easy yeah? Hope you guys like it! Good luck and enjoy!!!!!!!!! (^0^)/