Spaghetti with garlic, olive oil and red chili flakes

Ingredients

250g spaghetti (3-4 servings)

1/2 cup button mushroom (cut into thin slices)

200g chicken fillet (sliced and marinated with soya sauce and 1 tbsp cornflour)

5 tbsp olive oil

3 cloves garlic (chopped finely)

1 tsp red chili flakes

2 tbsp dried parsley 

1 tbsp oyster sauce

pinch of salt

*optional : 50g broccoli ( cut into fine pieces)

 Preparation
1. Boil spaghetti in a pot according to package instruction. Drain dry.
2. Heat olive oil in saucepan.
3. Add chopped garlic and chicken fillet to stir fry until chicken is cooked.

4.  Add in the button mushroom, oyster sauce, red chili flakes and pinch of salt. Stir fry to mix well.

5. Pour the boiled spaghetti into the saucepan to cook with the other ingredients.
6. Mix well. If necessary add a little bit more olive oil.

7. Lastly, add in the dried parsley.
8. Dish out and serve hot.

Baked macaroni without cheese

Ingredients

300g ground pork

150g macaroni

1 onion (finely chopped)

1 carrot ( finely chopped)

6 big button mushrooms ( cut into small pieces)

2 eggs

2 cloves garlic ( finely chopped)

1 cup pasta sauce

2 tbsp oyster sauce

2 tbsp oil

salt and pepper

Preparation

1. Put water in a pot enough to cover macaroni and bring to boil. Boil over medium flame for about 15-20 minutes or until macaroni is soft.

2. Heat 2 tbsp oil in saucepan, stir fry garlic until fragrant. Add in pork to stir fry for a while, followed by onion, carrot and mushrooms.

3. Add in pasta sauce, oyster sauce, salt and pepper to taste.

4. Cover to cook over medium flame for about 5 minutes.

5. Add in the macaroni.

6. Transfer the macaroni to a oven proof dish.

7. Beat the eggs and pour it over the macaroni. Even it out on the whole surface with a spoon.

8. Bake at 190c for 20minutes.

9. Serve hot.

* You may sprinkle at the top some grated parmesan cheese before baking if you prefer cheesy taste.

Meat Lasagna

Ingredients

120g instant lasagna ( 8 sheets)

2 tbsp oil

1 onion (finely chopped)

1 carrot ( finely chopped)

2 cloves garlic ( finely chopped)

300g minced meat

1 cup pasta sauce

50g parmesan cheese

2 tbsp oyster sauce

cornflour, light soya sauce, salt and pepper

Ingredients for cheese sauce

2 tbsp butter

2 tbsp plain flour

1/2 cup milk

100g mozzarella cheese

Preparations

1. Preheat oven to 180 degrees C.

2. Soak the lasagna sheets in warm water.

3. Marinate the minced meat with 2 tbsp cornflour and 2 tbsp light soya sauce. Set aside.

4. Heat oil in saucepan. Put in onion, garlic and carrot and stir fry. Cover to cook for about 3 minutes.

5. Add in the minced meat and stir fry to mix well.

6. Add in pasta sauce, oyster sauce, salt and pepper to taste.

7. Cover to cook the meat sauce for about 10 minutes. Set aside.

8. To prepare cheese sauce, melt 2 tbsp butter in a pot or pan. Stir in 2 tbsp flour and cook for 2 minutes over low flame.

9. Remove from heat and stir in milk. Return to heat and stir until thick and smooth. Add in pinch of salt and dash of pepper.

10. Add in mozzarella cheese and stir over low heat until the cheese melts. Set aside.

11. Pour some meat sauce into a lightly greased container.

12. Put in 2 sheets of lasagna above the meat sauce.

13. Alternate layers of lasagna, meat and cheese sauces for 4 layers, ending with cheese sauce layer.

14. Sprinkle with some grated parmesan cheese and bake for 40-45 minutes.

15. Test if it's cooked by pricking with a fork; lasagna must be soft when cooked.

16. Let stand for 5-10 minutes before serving.