Lasagna

Ingredients: 

Pan size: 13 inch by 9 inch (Serves 6)

1 1/2 pounds (About 600g) ground beef

1 pound (about 450g) hot breakfast sausage

2 cloves minced garlic.

2 cans of whole tomatoes (14.05oz each)

2 cans of tomato paste (6oz each) 

2 tablespoons of dried parsley flakes

2 tablespoons dried basil

1 tsp salt

Lasagna noodles (8 stripes) 

To boil lasagna:

1 tsp salt
1 tbs olive oil 

3 cups cottage cheese

2 beaten eggs

1/2 cup Kraft Parmesan Cheese (More for topping off dish)

2 tbs dried parsley

24 slices Mozzarella cheese (If thin slices, if not, 12 will do)

Method:

1. Combine ground beef, hot breakfast sausage, and minced garlic. Cook until brown.

2.  Add whole tomatoes, tomato paste, 2 tbs dried parsley flakes, 2 tbs dried basil And 1 tsp salt. Mix thoroughly, and simmer 45 mins, uncovered. Stirring occasionally.

3. While simmer, boil lasagna noodles with salt and olive oil added to water.

4. Mix cottage cheese with beaten eggs in a bowl. Then add Parmesan cheese, 2 tbs parsley and 1 tsp salt. Mix together well.

5. Assemble line begins. Lay 4 cooked lasagna at the bottom (overlapping), followed by cottage cheese mixture, double slices of mozzarella cheese and then half of the meat mixture. Repeat. 

6. Final layer should be finished off with meat mixture. And sprinkle off with desired amount of Parmesan cheese. 

7. Bring into oven of 350F (180C), for about 20 to 30 mins, until hot and bubbly.

8. Allow it to set for about 10 mins before serving. 

Optional - I topped mine off with bechamel sauce.  

4 tablespoons butter

4 tablespoons flour

2 cups milk

salt and pepper 

Method: Melt butter in saucepan. Add flour, stirring with whisk until blended. Slowly add milk, stirring briskly with whisk. Add salt and pepper to taste. Stir until thick and smooth. Lower heat, cook, stirring occasionally, about 5 minutes.  

I also topped off with brocolli for the kids' greeny intake.

Pandan Chiffon

Ingredients:
6 egg yolks
45g castor sugar
170ml coconut milk
120g Cake flour
1tsp baking powder
1/8 tsp salt
3/4 tsp pandan paste
1 tsp vanilla essence
3/4 tsp pandan essence

6 egg whites
135g castor sugar
1/2 tsp cream of tartar

Method:

1. Preheat oven to 170C

2. Whisk yolks with 45g sugar to get a light batter.

3. Mix coconut milk, pandan paste, vanilla and pandan essence together. Pour it slowly to the yolk batter, while still whisking.

4. Sieve flour, baking powder and salt. Then add it to the egg yolk mixture. Mix till the batter is smooth. Set aside.

5. Whisk the whites for about a minute (with cake mixer), add cream of tartar and continue to whisk for awhile before adding 135g of sugar. To test readiness, overturn the mixing bowl, and the white should not fall.

6. Gently fold half the beaten whites into the green batter and blend well. Then, fold in the remaining whites and mix well. Gentle is the key action here.

7. Slowly, pour mixture into a tube cake tin, bursting as many bubbles as possible.

8. Put the cake into the oven, bake for approximately 50mins until the golden brown.

9. Remove the cake from oven and invert mould on a rack to cool. Allow it to cool for at least 1 hour, before removing from tin.

Sesame Frog Leg

It's rather tasty to cook 'frogs' this way. You can get them from Sheng Shiong supermarket.

Ingredients:

• 4 frogs (Cut into parts)
• 1 tablespoon of ginger (sliced)
• 2 tablespoon sesame oil
• 2 tablespoon of light soy sauce
• 1/2 tablespoon chicken stock
• spring onion for garnishing
• 1/4 cup of water

Method:
1. Marinate frogs with soy sauce and chicken stock for 1/2 hour.
2. Heat sesame oil. Stir fry ginger till fragrant.
3. Add in marinated frogs and then water.
4. Stir fry for about 8-10 mins.
5. Serve with spring onion.

Ready!

Chicken with Sesame oil

Ingredients:

• 1/2 of whole chicken (cut into biteable size)
• 4 pcs garlic (chopped)
• 1/2 tablespoon ginger (sliced)
• 2 red chillies (cut into parts)
• 2 tablespoon sesame oil
• 1/2 cup water

Seasoning:

• 1/2 tablespoon Hua Diao Jiu
• 1 teaspoon light soy sauce
• 1 tablespoon dark soy sauce
• 2 tablespoon oyster sauce
• 1/2 tablespoon cornflour
• 1 tsp sugar

Method:
1. Season chicken with seasoning for 1 hour.
2. Heat sesame oil, stir fry garlic, ginger and red chillies till fragrant.
3. Add in chicken and water.
4. Stir fry and cook for about 15 mins.

Ready!

Butter potato

Easy easy, real easy dish.

Ingredients:

• 3 potatoes (Diced)
• 2 tablespoon butter
• 1 teaspoon salt

Method:

1. Heat butter till melted. Add potatoes and cook for about 4 mins.
2. Sprinkle salt and remove.

Ready!

Szechuan with chicken soup

Ingredients:

• 1/2 of whole chicken (cut into parts)
• 1 'ball' of Szechuan vegatable
• 1 tomato (quartered)
• 2000ml water (about a pot)

Method:

1. Slice and soak szechuan for 15mins.

2. Put chicken anf szechuan into pot of water, bring to boil.

3. Reduce heat, simmer for about 30mins.

4. Add tomato, simmer for another 15mins. Off fire.

Ready!

Almond Cookies

This taste like some Chinese New Year cookies. Might want to start practising early.

It does go well with coffee and tea too!

Ingredients:

• 180g butter
• 80g fine sugar
• 1 teaspoon vanilla essence
• 100g plain flour
• 100g rice flour
• 50 gram corn flour
• 100g ground almond (able to get in pre-packed form)

Method:

1. Preheat oven. Cream butter and sugar till light and fluffy. Add vanilla essence and fold in sifted flour and ground almond.

2. Mix into a soft dough. Roll out to 3mm thickness.

3. Cut into shapes using cookie cutter.

4. Bake in 180 deg for 15 mins. Wait for a minute before removing from baking try.

Ready!