My Home Recipe

This is a very cheap dish available in my country. You could get it at most of the restaurant. I think one plate would cost you around US2.00 only. I forgot what this vegetable English name is, I think should be water spinach. Old ford saying that eat too much of water spinach may cause crampa. I just do not mind lah…as long as it is yummy then everything will be ok for me. :p

I almost have eggplants two or three times a week since my father brought back that big pack of eggplants from his garden. I kind of bored to have eggplants as i do not know how to cook it anymore. Although I like to eat the stir-fried eggplants with soy sauce showed at above, but I think I am getting boring to eat it so many times in a week. I better encourage my father to sell the eggplants in the market instead of eat ourself. :p

Sweet and sour Thai style cooking look very simple but I still do not know how to make it yet. The only ingredients I know about this cooking is using mango, lemon juice, beancurd only. Maybe I should just buy the sweet and sour sauce from the market and topping on the bean curd will do. Haha..this is the most easy and simple dish if I am using the sweet and sour sauce, because I only have to fry the bean curd. That is simple.

I have Boiled Eggplants in the office again today. Remember how much eggplants has my father bring back from his garden? There are still many leave at home even I already bring quite a lot to the office. Old folks say that eating too much of eggplant will make our vision become blur. I am not sure is this true or not, but I will try to cut down to eat eggplants now. Well, at least should not eat evey day. I think once or two time a week should be good enough. I think wvery food would become not healthy if we over consume it.

Ingredients:
6 medium mushrooms — white
6 large pork rinds (smashed to bread crumb consistency)
2 tablespoons butter
1/2 tablespoon olive oil
1 tablespoon red onion — finely chopped
1/2 ounce goat cheese
black pepper and garlic-salt to taste

How to Prepare:

1. Preheat oven to 450 F
2. Clean mushrooms, chop stems and set aside.
3. Heat olive oil in small skillet.
4. Add: smashed porkrinds, butter, chopped onions and mushroom stems.
5. Cook until onion is soft.
6. Season with enough garlic salt and black pepper to hide “pork” flavor.
7. Spoon mixture into mushroom caps.
8. Lightly brush tops with olive oil.
9. Bake in glass pie plate or teflon cookie sheet, uncovered for approx. 10 minutes.
10. Mushrooms should look slightly translucent.
11. Add a nickel size drop of goat cheese to the top of each stuffed mushroom and bake 5 minutes longer.

Ingredients:
4 medium turnips
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup heavy cream
4 tablespoons butter
1/2 cup shredded sharp cheddar cheese — (or so), or 3 oz cream cheese

How to Prepare:

1. Preheat oven to 350f.
2. Cut the stem end off each turnip and rub with oil.
3. Wrap each tightly in foil and roast for 1 hour or until soft.
4. Carefully scoop out most of the insides, leaving the ’shell’ intact.
5. Beat the insides w/remaining ingredients until smooth.
6. Put back in shells and bake, uncovered, for 20 minutes or until nicely browned on top (place in a small baking dish for best results -so they are touching).
7. (Too carby? Instead of cutting off the stem end, just cut in 1/2 across the equator and follow same directions -you get 8 - 1/2 turnip servings instead of 4!)

Ingredients :
1 pkg ready-made Coleslaw 9-8 oz.
1 pkg Top ramen noodles (oriental)
1 bunch Green onions
1/2 c Sunflower seeds
1/2 c Slivered almonds
2 tsp Butter (split in half)

~~DRESSING~~
1/2 c Oil
3 tbsp Sugar
3 tbsp Balsamic vinegar
Ramen seasoning

How To Cook :

1. Break the top ramen noodles into small pieces, but don’t grind them in your hands, next brown them in butter.
2. Noodles should be crisp. Set aside.
3. Then brown green onions, sunflower seeds and almond slivers in skillet with remaining butter. Set mixture aside.
4. Blend oil, sugar, vinegar and ramen seasoning to make the dressing.
5. Shake ingredients vigorously.
6. Don’t mix ingredients until you’re ready to serve.

Ingredients :
2 tbsp sesame seed
1/2 c sliced slivered almonds
1/2 Medium cabbage;thinly sliced
1 Bunch chopped green onions (1 to 2)
1 Pkg. chicken Ramen noodles; broken up

~~Dressing~~
3 tbsp white vinegar
1/2 tsp vinegar
1/2 tsp pepper
2 tbsp sugar
1/2 c oil

How To Cook :

1. Chicken flavoring out of Ramen noodles
2. In 2 tbsps butter, toast sesame seed and slivered almonds.
3. Add this mixture with cabbage, onions and chicken Ramen noodles.
4. Blend dressing in blender.
5. Pour dressing over cabbage mixture and stir until thoroughly blended.

Ingredients:
Any green leafy vegetable (spinach, cabbage, nappa cabbage, kale, swiss chard, etc.) about 1 lb.
3-4 cloves garlichot red chile (optional)
oil
salt
MSG

How to Prepare:

1. Chop the vegetable in large pices, wash in a large bowl, drain water.
2. Cut garlic into large pieces.
3. Cut red chile on diagonal, one or two slices is okay if the chile is very hot.
4. Heat about 3 T. oil in wok until hot. Swirl the oil around with spatula.
5. Add garlic and chile. Add about 1/2 t. salt.
6. Stir briefly with spatula, don’t let garlic brown. Throw in the vegetables. Stir briefly.
7. Add more salt to taste, probably another 1/4-1/2 teaspoon.
8. Add about 1/4 teaspoon MSG. Stir some more.
9. If it is a very watery vegetable like Spinach you won’t need to add any water. Other vegetables need some water.
10. If it needs water add 1/4-1/2 cup. Tender, watery vegetables only need 1-2 minutes to cook, others like cabbage or kale may need up to 5 minutes, it also depends on how soft or crunchy you like them.
11. Transfer to serving dish and eat immediately. Eat the garlic, too, it’s yummy.

Ingredients:
4 medium yellow squash — sliced
1/4 cup sour cream
1 tablespoon butter
1 cup grated cheddar cheese — divided
1 teaspoon paprika
1 egg yolk — beaten
1 tablespoon chives — chopped
4 slices bacon — fried crisp
1/2 teaspoon salt

How to Prepare:

1. Simmer squash, covered, in 1/4 c. water until tender. Drain well.
2. In a saucepan,combine sour cream,butter,1/2 c.cheese,salt and paprika.
3. Stir over low heat until cheese is melted.
4. Remove from heat and add egg yolk, chives,and bacon. Add squash.
5. Place in buttered dish and top with remaining cheese.
6. Bake at 350 degrees for 30-35 minutes.