Eggplant pizza crust with vegetable toppings

Toppings: Tomatoes, shitake mushroom, julienne green chilli pepper and red chilli, mozzarella cheese
Base: Baked eggplants (thinly sliced)

1. Arrange the thinly sliced eggplants on a lightly greased pan. Sprinkle some salt.
2. Bake the eggplant until lightly brown and soft. (love the smell of baked eggplants)
3. Top the eggplant with all other vegetable and shredded chicken. Drizzle some oil, salt and pepper to taste.
4. Bake for another 15 minutes (until the vegetable is slight brown at the edges and soft).
5. Spread mozzarella cheese evenly on the top. Bake for another 10 minutes.
6. Ready to serve

Asam Laksa - Tamarind fish-based soup

Chicken & Mushroom Omelette Sandwich

Another day of easy (or perhaps lazy) dinner after work. 


1 Baguette
2 Eggs
Bits and pieces of left-over chicken
Thinly sliced shitake mushrooms
Fresh basil leave

Simple Pan-fried Buns

Dumplings, wonton, and pan-fried buns with minced meat filling are some of my favorite food for dimsum breakfast. When I saw a dough recipe from RasaMalaysia, the thought pan-fried buns came to mind. I am happy that my first attempt turned out 'not-too-bad' though it could have been better.

Dough (adapted from rasamalaysia.com)
1 cup of all-purpose flour
1/4 cup of water
A pinch of salt

Filling
Seasoned Minced Meat (Soy sauce, salt & pepper)
2-3 cloves of garlic
2-3 Shitake mushroom
Shredded carrot (for color)

Dipping Sauce:
Julienne ginger
Soy sauce

Steps:
1. Knead the dough for 20-30 minutes
2. Roll it out to form a flat sheet and cut it into smaller pieces (round)
3. Wrap the filling and shape it like a bun
4. Steam the buns for 10-15 minutes
5. Heat the pan (lightly greased) and transfer the buns to the pan
6. Pan-fry the buns until lightly browned.
7. Ready to serve