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It’s high time to share another recipe that I have tried out. One of my favourite recipe collection is the Periplus Mini Cookbooks series. This one is taken from the Tasty Mince Recipes. It looked like it was easy to make, and I have always liked making food from minced meat, because it can be turned into so many different dishes. So here is the recipe:
When I still worked with the Red Cross, a colleague of mine introduced me to a small restaurant in Tebet, Mamink Daeng Tata, which sells food from Makassar (South Sulawesi) such as Konro Bakar (grilled ribs), Sop Konro (beef ribs soup), and Coto Makassar (beef soup). I really like the food and I still keep going there once in a while with friends. Later on, when I was driving around in Pejaten, I discovered that this restaurant that I usually go to in Tebet has opened a branch in Pejaten Raya street.
During the first week of March, my hubby and I made a sudden one week trip to Denmark. With a short notice, I was invited to attend a training which I could luckily accept thanks to the two year multiple entry visa that I got last October 2009. Otherwise it would have taken me 3 weeks to apply for a visa, rendering me unable to attend the training. With an even shorter notice, my hubby was asked to be one of the facilitators in the training.
For a few times now, whenever my hubby and I go to Plaza Senayan for a movie, we have noticed this market restaurant Marché, so this time we decided to try it out. As the name says, this restaurant uses a market concept where you go from one stall to another and pick your own food. They will give you a card at the entrance, which the stall’s staff will stamp with a code corresponding to your order. You will then pay at the exit. I thought it was quite fun!
Lasagna is one of my favorite dish, and although I have often made it, I just realized that I have never posted about it, so here it is. The recipe is from my mom, so don’t ask me where she got it from. I love my mom’s cooking a lot, so I am going by her recipe for this one.
White (Bechamel) Sauce:
Melt the butter and add flour, whisk vigorously until fragrant. Add milk and stock gradually and stir to mix. Add grated cheese, pepper and nutmeg powder. Let simmer, stirring constantly, until it slightly thickens.
Meat Sauce:
Melt the butter, cook the onion and garlic until soft and fragrant. Add the minced meat, stir to mix, cook until slightly browned. Add crushed tomatoes, tomato sauce and beef stock. Cook and stir until the sauce has slightly reduced. Add oregano, salt and sugar to taste. If you use grated carrot, add it together with the crushed tomatoes.
The rest is just to stack them up in an oven dish (I used a 20×20 cm dish and had some leftover sauce). If you’re using instant lasagna plates, make sure you put some sauce on the bottom before you add the plates so it doesn’t dry in the oven. Otherwise, cook them as directed. Layer the lasagna plates alternately with the white and the meat sauce, with the meat sauce being the top layer. Add 125 gr of mozzarella (or more, depending on how much you like mozzarella) on top. Cook at 180 degrees (Celsius) for 35-40 minutes. Bon appétit!
