Saturday, February 25, 2006


or... Banana Leaf Lemak Fish.
I didn't know what to name it. All I knew was, I had some fish and some banana leaf and NO lemons and lots of onions. So this is what I did.

Chopped green spinach
1 white fish fillet (i used dory)
Banana Leaf

2 small onions, thinly sliced
Salt and pepper
1 tsp flour
1 tsp tumeric
1 tsp corainder powder
1 tbsp Butter

1. Preheat oven to 180, fan forced.
2. In a saucepan, fry onions in butter until tender. Sprinkle a little salt to draw moisture out.
3. When soft, add milk to just cover the onions. On low heat, cook for five more minutes. Bring away from heat and let cool.
4. While the onion sauce mix is cooling, bring it away from the stove and let cool. In a shallow dish, place banana leaf and lay a bed of chopped spinach on it. Place fish fillet on top.
5. Blend onion milk mixture, adding the the tumeric, coriander, flour and pepper to taste. Spoon mixture evenly over fish, wrap banana leaf and fasten with toothpicks.
6. Bake in oven for 25 minutes. Enjoy with prata (Or canai, for you malaysians...).

The whole thing reminded me of otak when it came out of the oven. Maybe I'll try that later...


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Sunday, February 19, 2006

No-Fuss Eggplant Lasagne

I really despise cooking (baking is NOT cooking).

So when I do cook, it's gotta be:

1. No fuss

2. Quick

3. Vegetarian

Currently there's no photograph of my eggplant lasagne simply because the only camera I've got is my handphone camera which comes out miniscule and blurry.

But really, you don't need a picture of it.

All lasagnes look the same.


...But this one's really yum.

Baker's Pantry:

Eggplant (1 or 2, depending how large your baking dish is)
1 tub (about 500g or less) smooth ricotta cheese
2 eggs
Lasagne sheets (I like the curly ones, it's pretty)
1 bottle Leggo's Bolognaise sauce with Red Wine
Mozarella cheese (be generous)
Tasty cheese (just a wee bit)

Flour Up to my Elbows:

1. Fry eggplant until it's translucent and soft.

2. Place on paper towels and season well with salt. Set aside.

3. Pour smooth ricotta cheese into a fairly large bowl. Beat eggs in ONE AT A TIME.

4. Assemble lasagne in this exact order:

  • spread a little leggo's bolognaise sauce onto baking dish
  • lasagne sheets
  • eggplant
  • lasagne sheets
  • ricotta cheese mix
  • lasagne sheets
  • bolognaise sauce
  • plenty of mozarella cheese
  • a handful of tasty cheese
5. Set oven to about 180 degrees.

6. Remove when cheese has melted and browned.

Baker's tips:

1. Go easy on the tasty cheese. As its name suggests, it's only meant for taste so avoid going crazy.

2. Be generous with the bolognaise sauce.

3. Make sure the bolognaise sauce has red wine in it if not your lasagne will taste very "meaty".

Slice lasagne once it's cooled and impress your housemate!


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