Nasi Ayam

Ingredients...

Rice ~ Mix Basmati and Thai Rice..measured by cups

Shallots, Ginger & Garlic slice thinly

Pandan leaves

Butter ghee & Oil ~ mix for frying the sliced ingredients.

Chicken...

Dark Soya Sauce, Honey, Oyster sauce & White pepper

Methods...

Boil the chicken abt 3/4 cooked. Add slices of ginger and salt to the boiling water. Remove the chicken into a container...add the sauces and mix the whole thing..set them aside.

Hea the pot to cook the rice. Put the butter Ghee and oil..adjust the quantity to your amount of cooking...fry the ginger, garlic first..than add the shallots..put in the pandan leaves. Add in the rice which you have washed and strain....Fry the rice a little bit to coat....Add in the soup frm the boiled chicken just now. measure liquid + 1 to 1.5 to the rice amount by cups. Eg. Rice: 5 cups and Liquid is 6 cups....more or less liquid depending on the type of rice you use. Let it boil and water reducedto half...slow the heat and cooked it covered....

The marinated chicken can either be fried to brown or grill in the oven. Make some soup by adding cut-up vegetables to the stock balance from chicken. Add water and white pepper to taste..

Slice up some cucumber and tomatoes and salads....

Serve hot....enjoy..

Lasagna ~The Easy Way...

Meat Sauce Ingredients..

1 lb mince meat

1 large onion

2 garlic

1 bottle (medium/large size)Prego Spagetti Sauce

1 packet optional.. Bolognaise Powder Mix

1 can whole tomatoes

Mushrooms, Carrots etc...

Olive Oil

White Sauce Cheese Layer...

1 tub 16oz Ricotta Cheese

1 packet Knorr Bechamel Powder

2 eggs

2 cup milk

2 tbsp Parsleys flakes fresh or dry

1~2 cups shredded Mozarella Cheese

1/2 cup shredded Parmesan Cheese

9~12 pieces of lasagna sheets

Meat Sauce Mixed.

• Heat up the olive oil, add in the garlic, onions and brown them. Add in the mince meat..Cooked until brown...
• Add in the whole tomatoes into the meat mixed...mashed it a little bit..
• Pour in the powdered bolognaise mixed
• Pour in the Prego spagetti sauce..stir all ingredients well..
• Add about half the bottle of water...
• Salt..sugar..pepper to taste...
• Cooked until slightly thick with still some liquid flow if you laddle it..

White Cheese Mixed.

• Pour 2 cups milk in a saucepan..heat up slowly...add in the Bechamel sauce powder..use a whisk to mix them
• If you see steam from the mixture..add in the Ricotta cheese..whisk well to mix..
• Put the 2 eggs and whisked again..
• Add the parsley...salt and pepper to taste...
• Cooked until thick but can still drop from a spoon nicely..add milk or water if too thick...you want to spread this easily so it cannot be too thick...

Putting it together..

• Take either a metal pan or any oven ware....3 to 4 sheets of the lasagna can fit lengthwise.
• Take a few scoop of the meat sauce and layer it at the bottom of pan...
• Arrange the lasagna pieces over the meat sauce..put them close but not overlap..press it a bit
• Put another layer of meat sauce over the lasagna sheets....
• Now put the white sauce layer almost equal amount to cover the meat sauce...it doesn't have to cover the whole layer....
• Sprinkle some mozarella cheese and Parmesan cheese...
• Repeat lasagna -->meat sauce-->white sauce--> cheese 2x
• Top most layer additional Parmesan and Mozarella..cover the entire surface.
• Put an aluminum foil over the last cheese layer but not to touch it..
• Baked in a preheated 375/180 oven..covered for about 45 mins....remove cover and heat another 30mins till the cheese slightly brown...
• Take it out of oven...let it cool and ready to serve....
• left overs can be frozen....and reheated later on in a microwave...

I sometimes add sprinkles of dry chillies in the meat sauce to spice it up coz I don't like it sourish...

p/s..Thanks to Dali for the original recipe....who cooked the meat sauce from scratch...and thanks to Aida for variation of the white cheese sauce...