Homemade Lasagna

It's gonna be the first & the best homemade lasagna I ever made. (Next... I don't guarantee what will happen). So, before anything happen, here I want to share my own recipe. Completed with ingredients and spices & herbs from my magic box..... ^_^ *lol*

Ingredients :
12 sheets Lasagna, prepare as instruction on a packing sheet
100 gr grated mozarella cheese

Meat Sauce : (you can prepare it one day ahead)
2 garlic cloves, crushed
1 onion (medium), coarsely chopped
300 gr ground beef
1 can button mushroom, sliced
2 carrots, finely chopped or grated
1 stalk celery, finely chopped
300 gr red tomatoes, blanched & crushed
1 can tomato paste
1/2 tsp dried oregano
1 bayleaf
1 sprig of fresh rosemary
3 tbsp sugar
1 1/2 tsp salt
1/2 tsp pepper
1/2 tsp nutmeg

Bechamel Sauce :
60 gr butter
1/2 cup flour
700 ml milk
1/2 tsp sugar
salt & pepper to taste
1/2 tsp nutmeg
1 cup grated cheddar cheese

Instructions :
Meat Sauce : saute garlic & onion until aromatic, then brown the beef (about 7 minutes). Add the remain ingredients, reduce heat to low & bring to simmer for about 30 minutes.

Béchamel Sauce : melt butter in a stock pot. Add flour and stir well. Pour in milk gradualy and stir well. Stir in the remain ingredients until well thicken. Remove from heat & set aside.

How to assemble the lasagna : Turn the oven to 200 degC.
Grease baking dish with butter or olive oil. Arrange some sheets of cooked lasagna noodles over the bottom (overlapping noodles slightly to cover the bottom). Spoon meat sauce over lasagna noodles. Top with béchamel sauce mixture. Repeat the above method of layering. Top the last layer (bechamel sauce) with mozzarella cheese. Bake about 30 minutes in the preheated oven.

Note :
If it takes too long, you may skip the béchamel sauce with crème fraîche mixture. hehee.. sorry I haven't the recipe here.

Rujak Manis

Hiyyaa.. you'll never think this fruit salad is my lunch within' 5 days in a week. I'm not a carbohydrate eater. So, I think this is the right choice I made to make me full. And I can control my passion of.....

Ingredients :
Bengkuang (juicy tuber /jicama)
Nanas (pineapple)
Mangga (mangoes)
Melon (melon)
Semangka (watermelon)

Ingredients for Sauce :
7-10 buah cabai rawit (chillies)
1/2 sdt terasi (shrimp paste)
1 sdt garam (salt)
150-200 gr gula merah (Javanese sugar)
air asam jawa (tamarind extract)
kacang/mede goreng (roasted nuts /cashew nuts)

Preparation :
- peel the fruits, wash using drinking water, drain a moment, cubed/sliced, & then set aside in the refrigerator.
- using mortar & pestle, grind the sauce mixture until smooth (optional) & well blended
- if it needs, you may add a couples spoon of water into mortar while grinding the sauce mixture
- serve fruits with the sauce.

Black Stewed Ribs (Rawon Iga)

Ingredients :
500 gr beef ribs
1.5 litres water
1 lemongrass, bruised
3 cm galangale, bruised
4 lime leaves, ripped
2 bayleaves
1 tsp royco (beef seasoning)
salt & sugar to taste
2 tbsp cooking oil

Spices Paste (blend & grind) :
5 shallots / red onions
3 cloves garlics
3 keluak (fruits of kepayang tree), take the meat
1 tbsp corriander
1/2 tsp pepper
1/4 tsp nutmeg
4 red chillies
4 candlenuts
2 cm fresh ginger
1 tsp tamarind extract


How To :
Heat the cooking oil, saute the spice paste until aromatic
Add lemongrass, galangale, lime leaves, bayleaves, & ribs.
Stir fry until fragrant & ribs covered with spice.
Add water. Season with royco, salt & sugar.
Bring to a simmer until ribs are tender & flavour absorbed.
Serve with short bean sprout, sambal terasi, & kerupuk udang (prawn crackers).

Stir Fried Kangkoong (Cah Kangkung)

Ingredients :
1 part of kangkung (leafy vegetable), pick the leaves only
1/2 cup bean sprout
2 cloves garlic, minced
3 shallots, minced
galangale (about 2 cm), bruised
2 red chilies, cut lengthwise
1 tomato (big size), cut into pieces
2 sdm tauco (soya bean paste)
1/2 cup water
1 sdt royco
sugar & pepper to taste
1 tbsp cooking oil


Preparation :
- Heat oil in wok over medium high heat.
- Saute garlic, shallots, galangale, and red chilies until fragrant.
- Then add soya bean paste, water, royco, sugar & pepper. (No need to add salt, cause you've got a salty taste from soya bean paste)
- Add kangkung, bean sprout and tomato, stir-fry until vegies is cooked through.
- Transfer to a plate.