June is finally here! The days are getting longer, the nights are getting shorter, and the temperature is definitely getting hotter. It is also the month when we celebrate our fathers and father figures whom we love and cherish.
And there’s no better way to spend Father’s Day than with the company of family and of course, these Father’s Day recipe ideas we curated just for you.
Cold Mei Fun Spaghetti 
Pasta is usually served hot, but on scorching hot days, it’s always a good idea to refresh yourself with some delicious cold noodles. While a lot of cold noodle recipes call for rice noodles or vermicelli, it’s always fun to shake things up with some classic spaghetti noodles.
Our cold mei fun recipe makes for a great snack to bring on a hot day on the beach, or maybe to a Father’s Day picnic at the park. Check out our Mei Fun noodle recipe below!
- Borges Spaghetti, 500g
- Broccoli, blanched
- Shiitake mushrooms, 100g
- Chinese cabbage, chopped
- 3 tbsp soy sauce
- Bamboo shoots. julienned
- Green onions, chopped
- Almonds, chopped
- 4 tbsp Chinese five-spice powder
- 2 tsp Szechuan pepper
- ½ cup Tangerine juice
- ½ cup Agave syrup
- 2 tbsp Sesame Oil
- Pre-soak shiitake mushrooms. Take a bowl of boiling water and put the mushrooms inside for 20 minutes. Make sure to cover it to prevent heat from escaping. Once the 20 minutes are done, drain the mushrooms and remove the stems. Set aside.
- While the mushrooms are soaking, you can cook the spaghetti noodles, following the instructions on the pack until they are al dente. Drain and then rinse in cold water.
- Mix the sauce/dressing ingredients together. Set aside.
- Once the mushrooms are done soaking, toss it in the soy sauce along with the blanched broccoli.
- Toss the noodles with the cabbage, bamboo shoots, green onions, almonds and the prepared sauce.
- Divide the tossed mixture into separate bowls. Top them with the broccoli and mushrooms, and use a few green onions as garnish. You can also add more almonds as toppings.
And it's ready to enjoy! For this mei fun recipe, make sure to prepare the ingredients in advance to make it easier to assemble once everything is cooked.
Cold Aglio Olio Zoodles 
Let’s take a look at something a little more familiar, but with a cool twist: Cold Aglio Olio Zoodles. Zoodles are basically noodles made from zucchini peelings as a healthier alternative for regular noodles. These make for a great pasta substitute. But you can still use spaghetti noodles if that’s what you prefer. And it may sound intimidating – even strange – to make cold aglio olio. But fret not! Making it a little bit chilled is just as easy (if not easier) as making it hot. We’ve got you covered with this recipe on how to make zucchini aglio olio!
- Shrimp, 1lb, peeled & deveined
- Borges Extra Virgin Olive Oil, ¾ cup
- Red chili flakes, 1 tbsp
- Lemon, zested and juiced
- Small eggplant, diced
- Asparagus, 1 bunch chopped
- Cherry tomatoes, 1 cup, halved
- Medium zucchini, 3 pcs spiralised
- Salt and pepper to taste
- Parmesan cheese, grated; extra chili flakes, and fresh herbs of choice
- Marinate the shrimp by placing them in a bowl with ¼ olive oil, the chili flakes, lemon zest, and some salt and pepper. Set aside.
- Sauté the vegetables with a bit of olive oil in a pan over medium heat. First sauté the eggplant for 5 minutes before adding the asparagus for 2 minutes and then the tomatoes for 1-2 minutes. Once done, set the vegetables aside.
- It’s time to cook the zoodles. Pre-heat the skillet and heat ½ olive oil for 1-2 minutes. After lowering the heat, add the garlic and cook until it becomes fragrant. Add the remaining chili flakes and the zoodles, then toss until the garlic-oil coats it entirely. Add lemon juice and cook for 2 more minutes while tossing. Mix the zoodles/pasta with the vegetables before setting aside.
- This time, cook the marinated shrimp with its marinade for about 2-3 minutes per side or until the shrimp is opaque.
- Top the zoodles and veggies with the shrimp, your choice of herbs, cheese, and more chili flakes. Serve immediately or chill for an hour.
Iced Teh Tarik 
Teh Tarik is a common drink found in hawker stalls, and many people like to enjoy this drink hot! Today, we’re serving it with a lot of ice to make it the perfect drink for a refreshing afternoon at home or by the shore.
- Tea bags
- Borges Natura Walnut Milk
- Palm sugar syrup
- First steep the tea bags in water for at least three minutes.
- Add the milk and palm sugar syrup. Mix well.
- Taking your steel jar, pour the mixture from the mug. Pull back your mug to make the distance between the mug and the jar farther, but be careful of the hot water!
- Do Step 3 again until you are satisfied with the froth.
- Before the final transfer, add a lot of ice cubes to the mug to make it nice and cold. Enjoy!
We hope today's Father’s Day recipe ideas prepare you for June's hot days and all the hotter days ahead! These can also be something new to try as we celebrate our fathers—the heroes and role models we look up to in our lives. Let’s make our dads feel appreciated for all the things that they do, and make more memories to cherish on Father’s Day.
Have an amazing Father’s Day!