Mozzarella Eggplant

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.

Terong Balado

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.

Bubur Ayam

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.

Spaghetti Bolognaise

500g beef
300g Prego Spaghetti Sauce
1 medium size tomato
1/2 medium capsicum (sliced)
1 large chopped onion
Half a bulb of chopped garlic
2-3 tablespoon of olive oil

Heat up the olive oil in a cooking pot. Add in the chopped garlic and onion. Stir and allow the aroma to float up. Then, add in beef. Stir and cook until three quarter cooked. Pour in the Prego spaghetti sauce. Simmer the sauce with beef for 15-20 minutes. Add in the sliced tomato and capsicum and continue simmering for 10 minutes.

Pasta Aglio Olio

1 pound dry pasta
1/2 cup extra-virgin olive oil
1 Tbs garlic, finely chopped
1 Tbs parsley, finely chopped
1/4 tsp red pepper flakes
salt

Cook pasta.

Put the olive oil and the garlic in a large skillet over a medium heat. When the garlic begins to change color add the parsley, red pepper flakes, and salt, stir well and remove from heat.

When the pasta is cooked, return the skillet to a low heat. Drain the pasta and add it to the skillet. Toss until the pasta is well coated with sauce.

Tagliatelle Ai Funghi

1 lb tagliatelle pasta
1/2 ounces porcini mushrooms
2 cloves of garlic
Parsley
Virgin olive oil
Salt and pepper

Clean the porcini mushrooms well, wash them and slice them.

Heat a bit of olive oil in a saucepan with 2 cloves of garlic, sliced or chopped fine, and add the mushrooms. Let them cook over a low fire, adding a bit of salt and pepper, and if necessary adding a spoonful or two of hot water.

Boil the pasta in plenty of boiling water, drain it when tender and mix it with the sauce. Add more olive oil if necessary, place on a platter and garnish with chopped parsley.

Quick Mashed Potato

8 medium size russet potatoes (cut into quarters)
1/4 cup milk
1/4 cup butter
salt and pepper to taste
parsley

Place potatoes and enough water to cover in large pot. Bring to a boil. Reduce heat to medium and cook for approximately 15 to 20 minutes or until potatoes are tender. Drain potatoes well. Place potatoes back in pot and add milk, butter, salt and pepper. Mash using hand-held masher until smooth. Sprinkle parsley on top and serve hot.