1 eggplant
1 large mozzarella cheese
olive oil
tomato sauce
grated cheese
In a frying pan, fry sliced eggplant on both sides in olive oil. Then drain slices on paper towels.
Next, in a baking dish, put in some olive oil and some sauce, then the eggplant and the Mozzarella cheese which has been cut into squares.
Layer the cheese and eggplant. Use tomato sauce after each layer. On the top use grated cheese. Place in oven for 3/4 of an hour or until finished.
ingredients:
200g aubergine sliced
2 tablespoon of vegetable oil
1 tomato finely ground into paste
1 cup water
paste:
3 garlic cloves
5 shallots
1 tsp sugar
4 red chilies
salt to taste
Steam aubergine cuts in a steamer until tender. Grind spice paste ingredients in a mortar or blender into coarse paste.
Saute spice paste in a wok until fragrant. Add tomato paste. Stir fry for 5 minutes. Add aubergine and water. Stir to combine. Cover with the lid. Let it simmer until the liquid almost fully evaporates. Serve Hot.
ingredients:
1/2 rice bowl measure of rice (rinsed and soaked in water for 15 minutes)
1 leg of chicken
3 cm ginger (slice as thin as you can)
4 shallots (slice thin)
1.5 litre chicken stock
seasoning:
salt to taste
white pepper powder to taste
2 teaspoon soya sauce
few drops of sesame oil in the serving bowl
Bring chicken stock to boil. Add leg of chicken and allow to cook until just done. Don’t over cook the chicken or the meat will become tough. Remove leg of chicken and set aside to cool. Shred the meat with finger tips.
Place rice in pot. Add chicken stock and bring to boil. Once boiling, reduce heat to simmer and stir occasionally until rice grains are cooked (puffed up or broken). Switch off heat and close lid and allow to stand for 15 minutes. Meanwhile, fry the shallots till golden brown and set aside the fried shallots.
Reheat porridge and add some water whilst stirring. Bring to boil until you get a smooth consistency. Add light soya sauce and salt to taste.
Pour onto serving bowls, top up with white pepper powder, sesame oil, some shredded chicken, ginger, spring onions and fried shallots. Serve hot.
