Sorry it took so long to get to another post.. its just been crazyness...and so to make up for it... here I have 2 chinese dishes.. Both extremely yummy...
Now it is a little time consuming...but the end is worth every second.
I have a picture for one.. and not the other... Maybe Ill scan them from my cook book... but believe me...this is good stuff.

Vegetable Hong Kong with Fried Noodles

Serves 4

For Vegetable Hong Kong
3 or 4 medium flowerettes of cauliflower parboiled
1 carrot parboiled and cut into small pieces
5 or 6 french beans parboiled and vut into 1 inch pieces
2 or 3 leaves of cabbage torn into big pieces
1 spring onion nicely cut small
1 tbsp finely chopped garlic or ginger
2 dry red chillies broken into pieces
2 pinches ajinomoto powder
2 tbsp soya sauce
2 tsp vinegar
2 tsp chilli sauce
2 tbsp cornflour dissolved in 1 cup water
1 tsp sugar
2 tbsp oil
salt and pepper to taste
(parboiling... wait till the water boils and then add all the vegetables along with a little salt and boil for about 5 minutes)

Heat oil. Add ginger or garlic. Cook for a minute. Add chillies, vegetables & ajinomoto and stir fry over hish flame for 2 minutes.
Add soya sauce, vinegar, chilli sauce, salt, pepper & sugar.
Add cornflour paste, stirring continuously. Cook till the sauce thickens and coats the vegetables.
Keep aside.

For Fried Noodles
100 grams noodles boiled
2 tbsp oil
1 tbsp soya sauce
1/2 tsp salt
1/4 tsp ajinomoto
1/4 tsp red chilli powder

Heat oil. Add boiled noodles. Sprinkle other ingredients.
Fry turning occasionally, till the noodles are evenly browned.
Add more soya sauce if a darker color is desired. Remove from fire.
To serve, place the Hong Kong vegetables in the center of a plate and surround them with the fried noodles.

Ta da!

Vegetable Fried Rice

Serves 4

1 1/2 cup uncooked rice
2 tbsp oil
2 green chillies chopped finely
2 green onions chopped
2 flakes garlic crushed and chopped
1/4 cup very finely sliced french beans
1 carrot finely diced
1/2 big capsicum diced
1/2 tsp salt, pepper, and ajinomoto
1 tsp chilli sauce
1 tbsp soya sauce
1 tsp vinegar

Boil rice and keep aside till it is absolutely cold.
Chop green onions, keeping the greens and whites seperate.
Heat oil. Add the green chillies.
Stir fry garlic and onions, leaving the green part.
Add beans and carrot. Stir fry for a minute. Add capsicum.
Add salt, pepper and ajinomoto.
Add rice.
Add soya sauce, vinegar, and chilli sauce.
Add the green oninons and salt to taste.
Stir fry for 2 minutes.
Serve hot

ENJOY!

Posted by GalNextDoor :: 2:28 PM :: 4 comments

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Sunday, February 19, 2006 Eggplant parmesan

2 medium or 1 large eggplant cut into half inch round slices
apx 5 cups breadcrumbs
half cup all purpose flour
half cup corn flour
1 medium size bottle of pasta or marinara sauce
spaghetti (you can play around with the quantity, its only a side! )
half cup parmesan cheese, grated
one fourth cup mozzerella cheese, grated
2 tablespoon garlic powder
crushed red pepper
1 tablespoon oregano (optional)
salt to taste

serves 4 or 5 ...
but hey...dont blame me if you eat a lot! JK!

give yourself about 35 mins to prepare, and about 20 to cook

• preheat the oven to about 350 F or 175 C
• mix the flours with some water. dont make the mixture too thick or too liquidy. you want to to make a good thick layer around the eggplant
• place the breadcrumbs in a plate and add some garlic powder to it
  
• take each circular slice of eggplant and dip it in the flour mixture
• further dip the eggplant in the breadcrumb and garlic powder to make another layer around it
• put those eggplants into the oven and bake it until they are crisp and golden brown on both sides.
  
• in the mean time, boil the spaghetti for about 5 mins
• drain it, wash it with cold water, and then apply a few drops of cooking oil around it to prevent sticking
• take a baking dish, and pour a thin layer of the sauce on it
• spread the spaghetti over the sauce
• sprinkle some parmesan cheese over it, and cover it with another layer of sauce
  
• once the eggplant is cooked, spread them over the spaghetti
• then pour some more sauce over it followed by sprinkling the remaining cheese
• sprinkle the crushed red peppers and oregano
  
• bake till the cheese melts.

* if you would like to enjoy the crispiness of the eggplant.... pour all the sauce u want over the spaghetti and let it bake for a while, then place the eggplant over the spaghetti, sprinkle the cheese on top, and leave it to bake only for a few minutes. *

This is not exactly the thing if you are watching your weight, but you can always control the amount of cheese. Hey atleast you are not frying the eggplant!

YENJOY!

Posted by GalNextDoor :: 10:30 AM :: 6 comments

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