LoveU Tiramisu

It's break fast with your family weekend. Here is my contribution for the feast. In typical huge Malay families there will be few mains, few desserts, few drinks and a lot of appetizers. 

Sat will be at my side and Sun will be at Mr E's family. I decided to prepare both today so I can sleep longer tomorrow. I'm not too sure how it taste like as this is my first time using half mascarpone and half cream cheese. I hope it taste ok. 

If not ok just swallow and don't comment 😜

Ingredients

15 Ladyfingers 

1 Cup Espresso

4 Egg Yolks

½ Cup Sugar

1 Cup + 2 tablespoons Heavy Whipping Cream

1 Cup(8 oz.) Mascarpone (this batch I used ½ mascarpone and ½ cream cheese)

Cocoa Powder, for dusting

Optional item

Melted chocolate

Chocolate rasp | Coffee candy | Chocolate flakes and etc.

Instructions:

Place the egg yolks, sugar, and 2 tablespoons of the heavy cream in a small saucepan and whisk together well. Place over medium heat and whisk constantly, until the sugar is dissolved and the custard thickens(enough to coat the back of a spoon). Remove from heat, scrape into a large mixing bowl and let cool completely.

In another bowl, beat the remaining heavy cream to stiff peaks. Set aside.

Add the mascarpone to the cooled custard and whisk together until smooth. Gently fold in the whipped cream until well combined. And we are ready to assemble

To assemble:

1. Get ready a deep dish or small serving cups (your preference)

2. Scoop some or a tablespoon (for single serving) of the mascarpone mix into the dish or cups 

3. Dip the lady finger in espresso and it on the mascarpone mix

4. Drizzle some melted chocolate 

5. Scoop some or a tablespoon (for single serving) of the mascarpone mix to cover the lady finger

6. Repeat steps 2 to 5 until it reach to the bream of the dish 

7. Dust the top with cocoa powder and sprinkle your preference chocolate or candy on top

8. Refrigerate for several hours or overnight.

Tiramisu

Ingredients:

4 egg yolks

1/3 cup (64g) caster sugar

1/4 cup milk

250g mascarpone

250g packet savoiardi or sponge fingers

1 1/2 cups cold coffee

1tbsp cocoa

Methods:

Beat egg yolks and sugar in a heatproof bowl until light and creamy.  Add milk and beat until combined.

Place bowl over a pan of simmering water.  Stir over heat until thickened; allow to cool.

Add mascarpone to mixture; stir until combined.  Beat egg whites until soft peaks form; fold into mixture.

Dip savoiardi biscuits quickly into coffee - they should be moist but not soggy.  Place a quarter of the biscuits over base of a 1.5L serving dish or a paper-lined loaf pan.  Spread with one-third of the mascarpone mixture.  Repeat layering with remaining biscuits and mascarpone.

Cover and refrigerate at least 6 hours, preferably overnight.  Sift cocoa over top to serve.

Dark Chocolate Pudding

Ingredients:
3/4 cup plus 2 tablespoons sugar
3 tablespoons cocoa powder
3 tablespoons cornstarch
1/8 teaspoon salt
2 eggs
2 egg yolks
2 1/2 cups whole milk
4 ounces semi-sweet or bittersweet chocolate, melted
2 ounces unsweetened chocolate, melted
3 tablespoons butter
1 teaspoon vanilla extract

Directions:
Combine the sugar, cocoa, cornstarch and salt in a medium sized saucepan.
Slowly whisk in the eggs, egg yolks, and milk. Heat the mixture over medium-low heat until bubbling. Stir in the semi-sweet (or bittersweet) chocolate and unsweetened chocolate.
Continue to cook over medium heat until the mixture comes to a boil, stirring constantly with a whisk. Be sure to scrape the sides and the bottoms of the pot as you whisk. As the pudding cooks, it will gradually darken and thicken.
Reduce the heat to medium-low and cook while gently stirring with a wooden spoon. After 1 – 2 minutes, the pudding should thickly coat the spoon. Stir in the butter, vanilla, and orange oil.
Transfer pudding to 6 small bowls or jars. Cover the surface with plastic wrap as it cools if you do not wish for a skin to form on the top of the pudding. Cool for 30 minutes at room temperature, and then transfer to the refrigerator for about an hour, or up to 2 days.
Serve with a dollop of whipped cream and chocolate shavings.

Berries Parfait

Ingredients:

1 cake (can be store bought or bake.  Mine was Chocolate Moist Cake - Betty Crocker)

Some berries (of your choice)

Whipped Cream (I did my own whipping cream)

Instructions:

Slice cake into 1 inch slices, and cut circles to fit jars. Alternately you could cut the cake into cubes.

Starting with a layer of cake on the bottom, follow with blueberries, whipped cream, raspberries, and top with another layer of cake.
Garnish with more whipped cream and berries if desired.

Ingredients (Whipped cream):

1 cup heavy cream (not ultra-pasteurized)

3 tablespoons sugar (granulated or confectioners')

1 teaspoon pure vanilla extract

Instructions:

Add heavy cream, sugar and vanilla to a bowl.

Whip cream using a whisk or an electric mixer on medium speed.

When you can form soft peaks (meaning the peaks bend over at the top when you remove the whisk or beater), the whipped cream is done. Be careful not to over beat or the cream will become grainy as butter granules start to form. 

Idea taken from : Joyofbaking

Mocha Pudding *Tested Recipe*

Recipe taken from Bisous A Toi

Ingredients:

Puding Mocha
7g jelly powder
130g sugar
700ml full cream milk
2 instant coffee aka nescafe
1/2 tbsp mocha paste
4 egg yolk
1 tbsp butter

Puding busa (bubble/foam)
2 egg white (abt 70g)
1/4 tsp cream of tartar
3.5g jelly powder
60g sugar
150ml water
1/4 tbsp mocha paste mix with a little water

Method
1. Prepare pudding mold (volume of 1000ml). Dampen mold with boiled water - set aside

2. Mocha pudding: Mix jelly powder, sugar and milk in a saucepan, stir well, bring to boil. Dissolve instant coffee and mocha paste with a little water, pour into the pan and continue to stir, reduce heat it.

3. Beat egg yolk using hand whisk or even fork, take a ladle of jelly mixture and add into egg yolk - stir well. Pour the egg mixture back into jelly mixture, stir well. Add in butter, turn off the heat. Continue stirring until mixture is slightly cool, add in rum. Pour into molds.

4. Sponge pudding: Whisk egg whites and cream of tartar using stand mixer on medium speed until fluffy and stiff, set aside. Mix and cook jelly powder, sugar, and water, add pasta mocha paste, bring to a boil, remove from heat. Pour into the beaten egg whites a little at a time, beat until blended. Add rum, stir. Pour custard mocha pudding onto the slightly harden mocha pudding. Leave until cold, chill in refrigerator until hard.

5. Remove the pudding from mold, place on serving plate, cut into pieces.

Bread & Butter Pudding with L.O.V.E

New year's resolution to update blog promptly.  Oklah slightly late... hee hee ... I made this last saturday.
I will try to update one a week lah eh if I'm free. Umi ask for bread & butter pudding a few weeks back so I gave her.  I realised that I've not been baking for a super long time.

Since she (my cousin and my niece) visited ibu last sat I decided to surprise her. I took the recipe from Livin' In The Kitchen. The recipes here are all mouth watering ... my gawd!!! I wish I can try everything in there ... but .... I have to be focus ... one at a time.

So here we go Bread & Butter Pudding with Vanilla Sauce. I did the Vanilla Sauce first cos I chill it before serving.

Bread and Butter Pudding with Vanilla Sauce

Recipe from “Lenôtre’s Desserts and Pastries”
7 ounces fresh sandwich bread, uncut
Butter for bread
2 cups, (generous, 1/2 1) milk
1 vanilla bean (I used vanilla bean paste)
3 eggs
2 egg yolks
1/2 cup, generous (125 grams) granulated sugar

Optional

1 cup of sliced almond

1 cup of chocolate chips

Remove the crust from bread and slice very thin (set crust aside)
Lightly butter the slices, cut them in half, corner-to-corner so that they are now 2 triangles.
Brown the buttered side of the bread under the broiler for 3 minutes, cover oval baking pan with bread, toasted side up in overlapping pieces.

Sprinkle sliced almonds and chocolate chip.
Preheat the oven to 425F.
Boil milk with vanilla bean. Beat the eggs and the egg yolks with the sugar for a few minutes, until mix whitens. Slowly pour hot milk (not boiling) into egg mix while stirring.

Pour the combined mixtures over the bread while pressing down bread that floats with a spoon.
Place the Bread Pudding into a larger dish. Pour boiling water in the larger dish until it reaches half way up the sides of the smaller dish.
Bake 30 minutes, continue to press down bread when it rises to the surface in oven. When baked, allow to cool then place in the refrigerator until ready to serve.
Make Vanilla Sauce (can be served without).

Vanilla Sauce
1 cup (1/4 1) milk
1/2 vanilla bean, split lengthwise
3 egg yolks
1/3 cup granulated sugar

Place milk and vanilla bean in a saucepan and bring to a boil. Lower the heat, cover the pot and let the vanilla bean infuse for 10 minutes.
Beat egg yolks and sugar on medium speed until the mixture whitens. While beating, add milk to yolks. Pour the mixture back into the saucepan. Heat slowly, stirring constantly. When liquid coats spatula, remove the saucepan immediately and place in a bowl of cold water to stop the cooking. Remove the vanilla bean.
Cool mixture in bowl of cold water for 30 minutes. Whip sauce occasionally while cooling.
Once cooled, pour over your Bread and Butter Pudding and return to the refrigerator,
Wa-La!

WSAHW: Weekend Stay At Home Wife ... Heeh

Weekend Stay At Home Wife ... Why? ... We did spring cleaning ... heeh ... Not much to tell ... my weekend was pretty boring lah ...

Click Ayam Balado for recipe.

This is my MIL's recipe and Esa's fav dish. So I try my best to cook as awesome as his mom ... I'm getting there.... hahhah ... slowly but surely =D

Click Macaroons for recipe.

Macaroons ... Macaroons ... Macaroons ... why you so hard to master.  This link was shared by a fwen, Yuke Kwai.  She loves to bake too ... so she shared me this link. It looks simple. Not too sure what when wrong lah ... could be my eggs ... oven temperature ... etc... it looks ok rite?! but the bottom stuck to the sheet lah ... haiz.  Anyway I'm gonna try the Italian method soon ... (soon ... can be tomorrow and it can also mean next year)

Steamed Fish

Ah the story of the steamed fish ... last fri I went to daiso after my medical appointment at CGH.  I saw this cute plate ... so cute that I decided to buy ... (excuses lah) 

So how buy plate oleidie ... I decided to go NTUC to look around what I can buy.

I went to the fish section ... I stand there for almost 5 mins ... and I saw this lady  and ...

Me: Hi ... erm check with you ... what fish is good for steaming 

Aunty: that fish ... this fish ... this is good too ... I normally buy this

Me: ah ... what if I want to use fillet?

Aunty: Steam fish must have bones ... nice ... You go there got whole fish

Me: Thank you. (I walked to the whole fish section)

???!!! What the ... toooot! I dunno how to clean fish. 

Me: Uncle, which fish good to steam...

Uncle: ???!!! (blur) nie tan ah nie tan ah wo pu tong chiang hua yi

Lady: Yes ...

Me: which fish good to steam ... (irritated)

Lady: ah ... this is nice silver pomfret, sea bass ... get the white meat not oily.

Me: :) question.  I want this can you clean for me?

Lady: Can ... Can ... No problem

Me: Ok I take this (point at the $2.38 ... I did not read the fine print)

5mins later

Lady: Ok Ah-girl ... $8.90

Me: I stare at her blankly and take MY fish ... Thanks 

My eyes almost popped out ... $8.90???!!! did I bought a jaws? ... and I look at the pricing again ... 100gm is $2.38 ... haiz ... Lesson learn. 

Anyway here is the recipe ... I made it up lah cos when I google for steamed fish they normally uses wine.

Here is my version

1 fish (uncle can clean for you and chop off the head)

ginger (I used sliced and shredded)

chili padi)

garlic

spring onion

lemon

coriander

tom yam paste

Method: I mixed everything together and just steamed. 

There's another story ... So I happy put everything in the plate ... bring out my new red tuperware steamer only to realised that it doesn't fit -_-''

Thank goodness I have my new diamond set happycall ... hah! problem solve. So I use my diamond set wok. Awesome Possum ... The not so awesome part was I steamed too early and Esa was late ... haiz ... so the fish was served cold cos the wife lazy to reheat.  The End.

Beautiful Sunday

We were expecting visitors but they called to said that they were not coming.  The whole family were not feeling well, poor thing.  Its tough to have family members falling sick one after another.  So we stayed home cos we did not plan to go out.  I cooked ayam masak merah for lunch.  I was planning to bake for my visitors, since they were not coming, I kept everything in the fridge heeh... Lazy me.

Ouh ya and we need a new rice cooker cos ours' spoiled liao... haiz.

Ayam masak Merah

Ingredients:

1/2kg boneless chicken (clean add salt and tumeric powder and fry)

Blended Ingredients:

1 cup dried chilies

1 thumb ginger

3 cloves garlic 

1 red onion

1 red onion (sliced)

Lime leaf (I used lime zest)

1/2 cup tomato sauce

season with salt and sugar

Oil for frying

Methods:

Heat oil, pan fry chicken (half cook) and put aside

Saute sliced onions once soft add in the blended ingredients (constant stirring, until you can see oil come out from the sides)

Add in salt, sugar, tomato sauce and lime leaf (i used lime zest)

Mix well and add the half cook chicken in.

Mix well cook until the gravy is slightly reduced

This is my mom's recipe. 

After lunch we watched tv.  It was a sunny Sunday .... and ... Esa suggested we go for a shoot. And we did lol ... so much for a stay at home Sunday... I had film to finish anyway.  I brought my fisheye 2 and superheadz.  Esa brought his Fed 5B and LCA+.  We took the MRT to Punggol.

We walked to the waterway.  I'm so excited cos there's a lot you can capture ... father-daughter cycled ... mom and kids kite-flying ... kite-flying enthusiast flew huge kites.  At the sides there's a man giving away FREE kites ... so we took and play ... so random ... rite??!! ... it was fun ... after that we continued our walk and shoots.

We went to the water playground. So many kids!!!! ... families with they picnic mats, food, bicycles, bathing suits ... wow ... the last time we were here it was quite dead ...guessed now people get to know about it so it was quite packed.  I had so much fun ... I finished my 2 roll of films so we decided to go home.

We went NTUC to get some stuff ... and hmmm ... I think I should do baking lah since I won't be cooking dinner.  I baked Pepperoni Pizza Puffs. But this time round there's no pepperoni at home so I substituted it with hotdogs.  I cut it into small cubes. 

Pepperoni Pizza Puffs

This recipe was taken from Kirbie's Cravings

Ingredients:

171g cup flour

3/4 tsp baking powder

200ml milk

1 egg

1 1/4 cup shredded cheese (I used cheddar and mozzarella)

4 ounces chopped pepperoni (or hotdogs)

Directions

1. Grease a mini muffin pan with nonstick cooking spray.

2. In a large bowl, combine flour, baking powder, milk, egg, cheese, and pepperoni, stirring until completely mixed.  Spoon batter into the prepared mini-muffin cups about 2/3 full.

3. Bake in an oven preheated to 400 degrees for 15-17 minutes. Serve while warm.

So we had puffy for dinner.  I was blog-hopping when I was The Kitchen Witch's blog. went to the kitchen took out everything ... ahah ... I have all the ingredients ... so another round of baking for me.

Banana, Chocolate Chip and Granola Muffins

• 1 1/2  cups plus 2 tbs. all purpose flour, divided
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 cup mashed ripe bananas (2 or 3 bananas) (I omit)
• 3/4 cup white sugar
• 1 egg, lightly beaten
• 1/3 plus 2 tbs. butter, melted and divided
• 1 1/2 cups granola, divided
• 1/2 cup chocolate chips
• 1/3 cup packed brown sugar
• 1/8 tsp. cinnamon

Preheat oven to 375F/190C.  

Lightly grease 12 muffin cups or line with muffin paper liners.  

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt.  

In another bowl, beat together bananas, sugar, egg and melted butter.  

Stir the banana mixture into the flour mixture until moistened.  

Then stir in the  granola, and chocolate chips.  

Do not over mix.  

Spoon batter into prepared muffin cups.

In a small bowl, mix together brown sugar, 2 tbsp. flour, cinnamon and melted butter.  

Then stir in 1/2 cup granola.  

Sprinkle topping over muffins and gently press into batter.

Bake in the oven for 18 to 20 minutes, until a toothpick inserted into the center of muffin comes out clean.

This recipe is super easy and fast.  After all that it perfumed the whole kitchen with cinnamon's smell lol ... I brought to office cos I think its nice to have muffins for breakfast.  Definitely nicer to consume while its warm cos of the melted chocolate chip.  Yummy goodness.  

Sunday was beautiful and fruitful too.  See you soon Sunday!

Ibu's 53rd Birthday!

Ibu turns 53 last saturday.  Had fun at home (pfffft... the plan was to go Manhattan Fish Market).  Anyway I bake my 3rd tiramisu.  It's much much better then the first and second ones ... I'm getting better at it alhamdulillah.

To Ibu: Selamat Ulang Tahun yg ke 53 Moga panjang umur dan murah rezeki.  Moga Allah beri kekuatan dan kesihatan untuk menjalani ibadah dan kerja harian... amin ...

Macaroon - 2nd Attempt

Speechless...

Mac OH Mac!

My first attempt to bake macaroons.... it was a disaster... a Big Fat F! :( ...

I followed the recipe closely ... really close ... not too sure wat happen.  Haiz sooo upset ... all the mac stuck to the baking paper ... uuurrrgghh!!!

Recipe is from idol ... see how she make her macaroons so effortless...

Tira-Miss-YOU

Testing ... Testing 1 ... 2 ... 3 ...

July is here ... like finally ... hee hee ... planned with some fwens at work to potluck during lunch ... We decided on Italian theme lunch. 

I've borrowed some books from the library for us to get motivated hee hee ...

So before I do I bring to work ... I test at home first ...

Preparation time:

20mins

Cooking time:

5mins + 6hrs refrigeration 

Serve 6

Hint: A little care needed.

4 egg yolks

1/3 cup (64g) caster sugar

1/4 cup milk

250g mascarpone

250g packet savoiardi or sponge fingers

1 1/2 cups cold coffee

1tbsp cocoa

1. Beat egg yolks and sugar in a heatproof bowl until light and creamy.  Add milk and beat until combined.
2. Place bowl over a pan of simmering water.  Stir over heat until thickened; allow to cool.
3. Add mascarpone to mixture; stir until combined.  Beat egg whites until soft peaks form; fold into mixture.
4. Dip savoiardi biscuits quickly into coffee - they should be moist but not soggy.  Place a quarter of the biscuits over base of a 1.5L serving dish or a paper-lined loaf pan.  Spread with one-third of the mascarpone mixture.  Repeat layering with remaining biscuits and mascarpone.
5. Cover and refrigerate at least 6 hours, preferably overnight.  Sift cocoa over top to serve.

Tea Session with the ladies

2nd day of CNY. No visiting ... decided to do housework and other 'stuff''. Invited my 2 galfwens over to 'play' in my lil pink kitchen.  We decided on CHURROS and the Pepperoni Pizza Puffs. While our hubbies wen for Friday prayers, the wives were busy in the kitchen.  We had fun. Yana is very good at free hand =D. and thank Liz for her weighing machine =D. 

After all the cooking we joined the hubbies at Liz's crib sharing and enjoying our food AND watched tv.

Source: Kirbie's Cravings and Life Style Food

Churros - without Cinnamon Sugar

I wanted to try this recipe since last year ... I finally took the courage to make these babies ... 1st attempt was quite orite ... I omit the cinnamon sugar cos my ibu dun quite like it lar ... probably in future wen i do these babies again i will coat it with cinnamon sugar.  Recipe taken from Life Style Food.

Serves 4 to 6

For the churros:

• 50g caster sugar
• 2 teaspoons ground cinnamon
• 125g plain flour
• 1 teaspoon baking powder
• 1 x 15ml tablespoon olive oil
• 250ml freshly boiled water
• approx. 500ml corn (or vegetable) oil, for deep-frying

For the thick chocolate sauce

• 100g good-quality dark chocolate
• 25g milk chocolate
• 1 x 15ml tablespoon golden syrup
• 150ml double cream

Methods:

1. Mix the sugar and cinnamon for the churros in a wide, shallow dish: this is for shaking the cooked churros about in, to coat them later.
2. Melt all the chocolate sauce ingredients in a heavy-based saucepan, really gently, and once the chocolate starts to melt, stir everything together and take off the heat and leave in a warm place.
3. To make the churros, put the flour into a bowl and stir in the baking powder then beat in the olive oil and 250ml freshly boiled water from a kettle. Keep mixing until you have a warm, sticky dough, and leave to rest for about 10 minutes or for as long as it takes for the corn (or vegetable) oil to heat up.
4. Heat the oil for frying in a smallish saucepan; it should come about a third of the way up the sides of the pan. When you think it’s hot enough, toss in a cube of bread and if it sizzles and browns in about 30 seconds, the oil’s hot enough; or if you’re using an electric deep-fat fryer or otherwise have the means to check the temperature, it should be at 170°C. Keep a watchful eye on your hot oil pan at all times.
5. When you are ready, load up a piping bag with a large star-shaped nozzle (8mm) and fill with the churros dough. Squeeze short lengths (approx. 4–5cm) of dough into the hot oil, snipping them off with a pair of scissors as you go. I love the squidgy feel of this.
6. Cook about 3 or 4 at a time and, once they turn a rich golden brown, fish them out of the oil with a slotted spoon or spatula or with tongs onto a baking sheet lined with some kitchen roll. To keep the cooked churros warm while you fry the remaining dough, transfer them, after blotting with kitchen roll, to a parchment-lined baking sheet and hold in a low oven (100°C/gas mark ¼). Even if you let them sit out of the oven, they do need 5–10 minutes to rest before you eat them, to allow them to set inside.
7. Toss all the hot churros into the sugar and cinnamon and shake them about to get a good covering, just before serving.
8. Once you have finished making the churros, pour the chocolate sauce into individual pots (to avoid the double-dipping dilemma) and dip’n’dunk away.

Note - This makes 16 churros, which should be enough for 4-6 people.
Recipe from Nigella Kitchen by Nigella Lawson, published by Chatto & Windus, part of the Random House Group Ltd.
www.nigella.com

Spaghetti with White Sauce and Iced Jelly

I've decided to cook 2 dishes cos I worry that my guest cant take the heat ... so white sauce for non spicy guest =D ....

Fareha asked how I cooked the white sauce ... here goes the recipe

white sauce (comes in bottle or can)

1 onion (diced)

4 garlic (minced)

EVOO

1 tbsp butter (optional)

1 chicken cube

black pepper

oregano

mixed herbs

optional:

sliced mushroom

chicken breast (cubes)

hot dog (sliced)

crab meat (sliced)

Directions:

Heat up EVOO (Extra Virgin Olive Oil) and butter.

Saute Onion and Garlic till soft

Add Chicken cube

Add Black Pepper, Oregano and Mixed Herbs

Add the optional item stir well

Add the White Sauce, boil it for 5 to 8 mins ... Done

I bought the instant jelly in pkt ... add water and boil till thinkens put in a mould let it set and put in refrigerator.  Mix with can fruits ... ta-da ...

Bread Pudding and Baked Pasta

i'm so excited!!! ibu came just now with her fwen and oyin... weeeeee... i had planned before hand wat to cook.  she loves bread and butter pudding... so i have decided to make dat which i google the recipe from allrecipes.com heehee ... 

i had a few guests, while breaking fast my second bro and galfwen came... ha ha they lost their way cos im not a very good directory =D ... after dat the ONE wen to pick up my mom, her fwen and my lil bro.  they reached abt 8.30pm.  not too long after dat my aunt and family came. din get to take picha cos too busy hahah ... anyway ... here are the end product. i've done this recipe before ... a couple of times, chances of me panicking less den 5% lar ... 

Ingredients (ive double the portion)

• 6 slices day-old bread
• 30 g butter, melted
• 80 g raisins (optional) i replaced it with semi chocolate chips
• 4 eggs, beaten
• 475 ml milk
• 150 g white sugar
• 2 g ground cinnamon
• 5 ml vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
3. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
4. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

Ingredients

1 large onion (diced)

4 cloves of garlic (minced)

1/2 thumb of ginger (minced)

2 tbsp of blended dried chili

500g of minced meat

salt

pepper

black pepper

pasta of ur choice

cheese

optional items

capsicum (diced)

sliced mushroom

sliced tomatoes

Directions

• heat pot with water, a bit of olive oil and a pinch of salt.  
• once boil, add in the pasta.  cook it to al dente stage.  
• drain out the water and transfer the pasta in a bowl of ice to stop it from further cooking.  
• put it aside

• heat pan with a bit of oil to pan fry.  saute the diced onion garlic and ginger.
• add in minced meat, cook till it changes colour
• season with salt and pepper 
• add in blended chili
• cook it dry
• add black pepper and off the heat
• add optional items if u wan to and mix well den add the pasta
• put it in a greased pyrex and cover it with mozzarella cheese
• bake it in 190c oven for 30mins or till all the cheese melts and turn golden brown
• serve it hot to have the stringy effect of the melting cheese