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.

Rendang rice dumpling

Ingredients :
500g glutinous rice
1 tbsp turmeric powder

1 tsp salt

1/2 tbsp lemon juice

1 tbsp light soya sauce

1 tbsp oyster sauce

3 tbsp oil

3 shallots (sliced thinly)

1 1/2 cup water ( or 1 cup water + 1/2 cup coconut milk)
500g rendang beef ( for fillings)

30 pcs bamboo leaves ( soaked, washed and drained dry)

some strings

Preparation

1.Wash and soak glutionous rice with turmeric powder, salt and lemon juice for 1 hour.

2. Heat 3 tbsp oil in saucepan and fry the shallots till fragrant.

3. Put in the glutionous rice, oyster sauce, light soya sauce and fry to mix well.

4. Add in 1 1/2 cup water and bring to boil. Stir constantly to make sure that the glutinous rice does not stick to bottom of the pot.

5. Cook over medium flame until the water is fully absorbed.

6. Set aside to cool.

7. Take 2 pcs of bamboo leaves (with rough surfaces facing each other) and fold into a cone shape.

8. Put in 2 tbsp rice, followed by the fillings and then top with another 2 tbsp rice. Wrap and tie the rice dumpling as follows:

9. Put the dumplings in a big pot of boiling water (fully immersed). Cover to boil for 1 - 1 1/2 hours. Hang up the dumplings to drain dry.

10. Cool for about 5 minutes and serve.

Fried sesame balls

Ingredients

250g glutinous rice flour

1 tbsp rice flour

1 tsp baking powder

1 cup water

1 tbsp olive oil

200g lotus paste

100g sesame seeds

Preparation

1. Mix glutinous rice flour, rice flour and baking powder in a mixing bowl. Gradually add in water and olive oil and knead into a smooth dough. Set aside for 20-30 minutes.

2. Divide the lotus paste and the dough into 15 portions and shape into round balls.

3. Roll a portion of dough on the palm and stretch it out to put in lotus paste filling.
4. Roll to form round shape and coat with sesame seeds.

5. Heat oil in a saucepan to deep fry the sesame balls. Fry until the they turn golden brown and float on the surface of oil.

6. Dish up onto kitchen tissue to remove excess oil.

7. Serve immediately.