Hearty Vegetable Lasagna

INGREDIENTS (Nutrition)

• 1 (16 ounce) package lasagna noodles
• 1 pound fresh mushrooms, sliced
• 3/4 cup chopped green bell pepper
• 3/4 cup chopped onion
• 3 cloves garlic, minced
• 2 tablespoons vegetable oil
• 2 (26 ounce) jars pasta sauce
• 1 teaspoon dried basil
• 1 (15 ounce) container part-skim ricotta cheese
• 4 cups shredded mozzarella cheese
• 2 eggs
• 1/2 cup grated Parmesan cheese

DIRECTIONS

1. Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
2. In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.
3. Mix together ricotta, 2 cups mozzarella cheese, and eggs.
4. Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9x13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.
5. Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.

Terong Balado

Ingredients

• 1 lg Eggplant
• 3 Garlic cloves, -sliced or chopped
• 4 tb Onion, chopped
• 1 1/2 c Tomatoes (fresh), ripe
• 1 t Sugar
• 1 t Salt
• 2 ts Red hot chili peppers, -fresh
• 1/2 c Water
• 2 tb Vegetable oil

Directions:

Cut the eggplant into long quarter-round strips. Bake them at 400 200 for 20-25 minutes, or until they are soft but not mushy.

Meanwhile, in a bowl, mix the onion, garlic, tomatoes, salt, sugar, peppers and water and mash with a wooden spoon until it forms a coarse paste.

Fry the tomato paste in the oil until the liquid is reduced (about 10 minutes). Pour the sauce over the eggplant and serve immediately

Pandan Cake

Ingredients: 8 egg yokes, 6 egg whites, 175 gr sugar, 180 gr flour, 3/4 cup thick coconut milk, 1/4 tea spoon of salt, 3 spoon suji extract, green food coloring.

Direction:

• Boil coconut milk, salt, suji extract in low heat
• Beat egg yokes and egg whites and sugar
• Add food coloring
• Slowly add the coooked coconut milk, mixing it evenly.
• Butter the cake pan, put the mix inside
• Bake until done

Rendang

Ingredients: 2 lb of beef, 20 pieces of shallots, 10 pieces of garlic, 150 gram red chili pepper, 50 gram ginger, 10 pieces of clove leaves, 60 gr kunyit, 300 gr candle nut, 5 helai salam, 8 cups of thick coconut milk, 8 cups of thin coconut milk.

Direction:

• Cut beef into several-bite sized pieces, and boil until half done
• Skin shallots, garlic, and mix with chili, ...
• Brown this spice mix for a few minutes
• Boil beef and this spice mix in the thin coconut milk
• Put in daun
• Boil until dry
• Add thick coconut milk, boil until coconut milk dries while mixing it occassionally

Sweet and sour shrimps

Ingredients: 1/2 lb of medium sized shrimps, 5 pieces of garlic, 3 oz. flour, 1 piece of egg, 2 spoons of tomato sauce, 1 lime, 1/2 spoon of sugar, salt and pepper.

Direction:

• Clean the shrimps, remove the heads, keep the tails
• Clean garlic, and slice thinly. Sprinkle over the shrimps.
• Make a mix of the flour, egg, with enough water, salt, and pepper.
• Heat oil on a pan.
• One by one, put the shrimps into the pan by first dipping it in the mix above. Fry until golden.
• Put on a plate, pour tomato sauce over them.
• Tomato sauce: Heat tomato sauce, add sugar, and lime juice