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| Saturday, September 24, 2005 |
| Stir Fry Mac & Cheese |
This recipe requires leftover of savory egg or lemak telur. If you don't have leftover lemak telur/savory egg, an upcoming recipe will be posted in the later date.
Ingredients Leftover savory egg/lemak telur (a day's old preferred) 2 tbsp minced onion 1 tsp ginger and garlic 1tsp chilli paste quarterly cut bologna or any meat quarterly cut extra firm tofu salt & pepper Tomato ketchup to taste Maccaroni or Ziti or Penne pasta 1 cup Shredded Cheese 1/2 can of mixed vegetables Methods: - Boiled the Penne pasta until al-denta meaning until it's half cook and turn off the stove so that the pasta cooked from the hot heat. Then drained half of the boiled water and add some ice into the hot pot. Set aside
- Saute the onions, garlic, ginger, chilli paste, salt and pepper to taste in a wok.
- Add and saute the meat into the same wok. Then add the tofu. Saute the mixture for 3 minutes or until the meat & tofu are cooked.
- Then pour the leftover savory egg/lemak telur and the mixed vegetables. Stir it gently and add a little water if it's too thick. Cooked for a few minutes. Add salt and pepper if needed.
- Drained the pasta pot carefully. Then add the pasta into the wok. Blend the pasta with the mixture carefully and gently for a few minutes
- Sprinkle the cheese on top of the blended pasta. Cover the wok and let it cook for 1 minute.
- Gently folded the pasta and blended the mixture for a few seconds. Then squeeze the tomato ketchup to taste and cover the wok for 2 minutes.
- Finally, folded and blended the pasta mixture until it cooks for about 5 minutes.
- Turn off the stove and cool it for a few minutes before serving.
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posted by Skater Girl @ 2:53 PM  |
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| Saturday, September 17, 2005 |
| Cheezy Lasagne |
 IngredientsVegetable spagetti sauce No-boil LasagneMozarella cheese Shreadded 4 cheese or any type of cheese 3 tbsp parmesan cheese Ground beef 2 eggs Sliced bell peppers salt & pepper to taste rectangular baking pan Oven: Pre-heat 400F Baked: 375F Methods: - Spray the baking pan with vegetable oil spray. Saute the ground beef for 5 mins or until cooked, and add salt and pepper to taste. Once cooked set the meat aside.
- Break 2 or 3 eggs into a small or medium bowl and add about 2 cups of 4 cheese and 3 tbsp of parmesan cheese into the egg. Mix them well. Set it aside
- For layering:
- Pour about 1 cup of the sauce into the pan and smeared it on the pan so that the sauce is properly and nicely spread on the pan. Then sprinkle the mozarella cheese and spoon some of the egg-cheese mixture.
- Then put the no-boil lasagne vertically: 4 or 5 rectangular pieces in this manner: IIII
- Pour 1/2 cup of sauce onto the lasagne pasta and spread it so that it cover the top of the first layer. Sprinkle the saute ground beef sparingly. Then add the bell-pepper, mozarella cheese, and dab egg-cheese mixture.
- Lay another 4 pieces of the no-boil pasta.
- Do the same way as the second layer.
- Final topping, the top of this last layer with the egg-cheese mixture and the mozarella cheese.
- Pour about 1/4 water into the pan making sure that it is not too watery.
- Tightly cover the pan with alluminum foil and bake the lasagne at 375F for 60 minutes. Once baked let it cool for 5 or 10 minutes.
Note: - You can add the 4th layer to your desire. The layering mixture is similar to 2nd layer. If you like to put chicken instead of beef, make sure that the chicken is boneless and cut into small pieces and saute the chicken first before using them on the lasagne.
- Put about 2 tbsp of oil for sauteing the chicken/beef.
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| posted by Skater Girl @ 4:40 AM |
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| Saturday, September 03, 2005 |
| Fried Rice Paradise or Nasi Goreng |
Ingredients2 cup cooked long grain rice Prawns or shrimps or meat 1 small can of peas 3 tbsp chilli paste 2 tbsp mince onions 1 tsp mince garlic 1/2 tsp mince ginger 1/2 can vegetable spagetti sauce or tomato ketchup 2 tbsp soy sauce salt & pepper to taste Mixed vegetable (optional) 1/2 can Mexicorn (optional) 1/4 cup water Methods: - Heat the oil in a wok. Saute the onions, salt, pepper, chilli paste, garlic, and ginger for a second. Then add in the meat or seafood (shrimps are used in my cooking here). Saute and stir the mixture until the shrimp is cooked.
- Pour the spagetti sauce, 1/4 cup water and soy sauce. Stir gently for a minute until the shrimps are coated with the sauce.
- Then pour the cooked rice into the wok. Stir and fold the rice together with the sauce. If the sauce does not cover the rice completely, add more spagetti sauce or ketchup. Fold the mixture gently again.
- Lower the heat and let the mixture cook for a few minutes. If it's not saltish enough, add more salt.
- Once cooked, add the peas or mix vegetable. Cooked the vegetables for a couple of minutes and fold the mixture until it blended.
- Ready to serve with fried eggs or just eat the fried rice.
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| posted by Skater Girl @ 2:11 PM |
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