Stir fry Twisted Egg Noodles made simple

Sauté shrimps/prawn in a hot wok with oil. Add in julianed carrots. Sprinkled generous garlic powder and coarse black pepper powder. Than add in the Twisted (Twirl) egg noodles that have been boil and tossed. Add in Oyster sos, Kicap manis ABC and a dash of Chinese dark soy sauce. Than add in the boiled broccoli and an egg.. Stir fry for few minutes and removed. Eat with pickled ginger or green chili if you have any.

BERGEDIL

Ingredients:
1 big bowl of mashed potato (Sliced potato deep fried and mashed)
1 tablespoon of grinded dried shrimp
A dashed of powdered garlic
Few dashes of white pepper
Chopped parsley
Salt to taste.

1 egg beaten for frying

Method
Add all ingredients and mixed well except egg. Make a ball a size of golf ball and flatten it. Than heat oil enough to cover the bergedil.

Dip the balled mashed potato in beated egg and deep fried until golden brown.
Once ready, serve.

SAMBAL GORENG

Ingredients:
1 big tofu cut and fried
Tetelan boiled and cut and fried
Shrimp deshelled and fried
French beans sliced and fried
Portabelo mushroom cut and fried
(ingredients is up to personal taste)

1 Onion sliced
2 Red Chili sliced
2 Green Chili sliced
2 garlic minced
1 inch ginger minced
1 lemon grass sliced thinly
1/2 inch galangal minced
1 small bowl of chili paste
1 small bowl of thick coconut milk
1 small bowl of tamarind juices
1/2 cup of water
Salt and sugar to taste

Method:
Saute the sliced onion, minced garlic, minced ginger, minced galangal, sliced lemon grass. When fragrance, add in chili paste. Stir fry until well cooked. Than add in coconut milk, tamarind juices, salt and sugar to taste. Lastly add in all the fried ingredients and mixed well. Removed from fired after simmering for 3 minutes.

IKAN KEMBUNG GORENG CHILI PADI KICAP

Ingredients:
1 kilo Ikan Kembung deep fried

1 whole onion cut ring
2 garlic minced
A small bowl of chili padi (grinded)
1/2 bowl of sweet sauce (Kicap Habhal)
2 tablespoon of vinegar
1/4 cup of water
Sugar to taste

Method:
Saute ringed onion, minced garlic and grinded chili padi until fragrance. Add in Kicap Manis Habhal and water. Stir than add vinegar, sugar and fried fish. Please put more sugar to sweetened the dish so the heat from the chili padi wont be so bad.

IKAN TONGKOL MASAK KICAP BERCILI

Ingredients:
1 whole cut fish of Ikan Tongkol marinated with salt and tumeric powder and deep fried half crisp.

1 whole onion cut in rings
1 red chili slices
1 green chili slices
1 star anise
2 cloves
1 stick of cinnamon
1 teaspoon of nutmeg
1/2 teaspoon of cumin
4 tablespoons of cili paste
4 garlics (minced)
1 inch (minced)
1/2 cup of sweet sauce (Kicap Habhal)
1 tablespoon vinegar
1 cup of water or more
Sugar to taste

Garnish:
Chopped green onions
Cut tomatoes
Cut fried potato

Method:
Saute ring onions, star anise, cinnamon stick, nutmeg powder. Add in minced garlic and ginger. Add in also chili paste until fragrance. Mixed Kicap Habhal, vinegar.

Add in also 1 cup of water and sugar. Wait until boil before adding in all the fish and su'un. After boil, set to simmer than add in the garnish, chopped green onions, cut fried potato and cut tomato.

MARBLE CAKE

Ingredients:

1 6/8 or 2 stck butter
3/4 cup of Sugar
1 1/2 cup of All purpose Flour
1 tsp Baking Powder
5 Egg Yolk
5 Egg White
3 tablespoon of condensed Milk
1 tsp of Vanilla
2 tablespoon of Cocoa Powder
1/2 tsp salt


Method:

Beat butter and condensed milk until smooth (put aside)
Beat White egg and sugar until fluffy than Beat egg yolk separately than add vanilla than mix the mixture of white egg, egg yolk and butter mixture together.

Add Flour, baking powder salt together and mix the flour mixture and the egg mixture together. Make into 2 potions and add Cocoa powder to 1 potion of the mixture. Put in a baking tray 1 spoon each between Vanilla potion and Cocoa mixture until all finish>

Bake at 350 F for 45 to 50 minutes

MEE SOTO

Ingredients:
Mee Kuning (Yellow Noodles) - (Blanch)
Taugeh (Blanch)
1 large onion
4 cloves garlic
1 cm ginger
1 packet of Baba's Korma curry or (4 heaps of tablespoon)
1 lemon grass
1 stick of cinnamon
2 cloves
1 star anise
1 whole chicken cut into 4 or Chicken wings
1 cube of chicken bullion
Salt and sugar to taste
4 cups of water

Ingredients for sambal kicap:
1 packet of chilli padi
2 cloves of garlic
1/2 cup of kicap manis (Habhal) or more
3 tablespoon of sugar
Method for sambal kicap: All ingredients blend into a paste

Garnish:
Sambal kicap
Parsley chopped
Fried Shallots (Bawang Goreng)

Method:
Onion, garlic and ginger blend into a paste and saute. Add in crushed lemon grass, cinnamon stick, cloves and star anise. Pour in all the Korma curry powder and chicken bullion. Add in water and chickens. Salt and sugar to taste and simmer it to boil or until chickens are really tender.

Take out the chicken and shredd it to pcs.

Put noodles and taugeh in a bowl and add soup. Garnish it with shredded chicken, sambal kicap, chopped parsley and fried shallots.


Enjoy it to the kick cos the sambal kicap must be the kicker!

LAKSA

Ingredients:

Laksa noodles (Blanch)
Taugeh (Blanch)
2 fishcakes (You can also add in meatballs)
1 packet of tahu kering
I large onion
3 cloves garlic
2 candlesnut
1 tablespoon of dried shrimp (soaked)
(you can use Ikan kembung meat if you like. You boiled the fish and scrap the meat. Make sure there are no bones)
1 serai (lemon grass)
2 tablespoon of Fish Curry Powder (preferably Baba's Fish curry powder)
1 chicken or ikan bilis bullion
1 medium pack of Santan Kara (400mg)
2 cups of water or more depending on how you like your gravy
Salt and sugar to taste

Garnish:
Chopped daun kesum
Hard boiled eggs
Sambal Tumis Ikan Bilis
Cucumber (julian)

Method:
Put onion, garlics, candlenuts, dried shrimp or ikan kembung meat and blend them to a paste. Stir fry the paste and crushed lemon grass till fragrance. Add in the Fish curry powder and saute again. Than add in the fish cakes. Later also add in the santan and water. Add in bullion and Salt and sugar to taste.

Once boil, add in the tahu kering simmer to a boil and remove from fire.

In a bowl, put in Laksa noodles and taugeh than add the gravy than garnish it with cucumber, daun kesum, egg and sambal tumis ikan bilis.

OPOR NANGKA

Ingredients:
1 cup of nangka (Jackfruit) boiled with a pinch of salt and drained. You also can get canned jackfruit or frozen one in the store.
10 shallots
8 to 10 chili padi
4 garlic
1cm of ginger
1cm tumeric (fresh)
1 tablespoon of dried shrimp
4 candlenuts
1 tablespoon of coriander powder
1 lemon grass, crushed
1 cube of chicken bullion
4 pcs lime leaves
1 pc bay leaves (daun salam)
400 ml santan kara
2 cups of water

Method:
Grind shallots, garlics ginger, tumeric, candle nuts, chili padi and dried shrimp to a paste. Stir fry.
Add in lemon grass, lime leaves, bay leaves, coriander powder, chicken bullion, Stir fry until fragrance. Add in the nangka (jackfruit) salt and pepper. Stir well than add in the coconut milk and water. Simmer to a boil or until sauce is slight thickened. Once ready remove from fire and serve hot with steamed white rice, sambal belacan, cucumber and fried salted fish. Enjoy....

SPAGHETTI WITH SEAFOOD IN WHITE SAUCE

(Serving 1 plate)
Ingredients:
Spaghetti boiled and drained
2 garlic minced
1/4 cup diced tilapia (You can used fish cakes)
1/4 cup shrimps (marinated with salt and pepper than pan grilled to use as garnishing)
1/4 cup squid (You can cut ring style or just diced it)
1 cup of milk
1 tablespoon butter
1 teaspoon of chicken granules
1/4 cup of shredded cheddar cheese
A handful of sliced  (slantly) of french beans
Salt and Black pepper

Garnishing:
Cilantro (Chopped or whole leaves)

Method:
Melt butter on pan and stir fry minced garlic. When fragrance add in french beans, diced fish and squids. Stir fry for few minutes than add in milk salt and black pepper and chicken granules. Cooked for 1 minutes or until all are well cooked and tasted than add in cheese. Stir until it is totally melted than add in the Spaghetti. Toss few times than remove from hot pan and transfer to serving dish. Arranged pan grilled shrimp and spaghetti and garnished it with cilantro.

PAD THAI

Ingredients:
Flat white rice noodles or Pad Thai Noodles (Soaked and boil until soft, drained)

2 garlics minced
1/2 cup of diced chicken
1 tablespoon of fish sauce
1 tablespoon of ketchup
1 tablespoon of lime juice or tamarind juice
Chopped scallion or green onion or spring onion ( OK all 3 are the same ya)
Salt and black pepper
1 tablespoon Sugar to taste


Garnished:
Crushed peanuts
Scrambled eggs
Cayenne pepper or sambal belacan

Method:
Stir fry the minced garlic until fragrance. Add in diced chicken. When the chicken are cooked add in the boiled rice noodles and stir. Than add in the fish sauce, ketchup, sweet sauce, lime or tamarind juice. Add salt and pepper and sugar to taste. Toss them until all the ingredients combine nicely.

Transfer to serving plate and garnished them with scrambled eggs, cayenne pepper on the side and crushed peanuts.

PARU MASAK MERAH

 

Paru masak merah

You can cook this dish using Paru, Chicken or Lamb

Ingredients:
1 kg of paru (Boiled with a teaspoon of salt for 2 hours until tender and diced)
1 cup of Chilli paste
2 medium size onions or 1 big onion
4 cloves of garlic
1 thumb size of ginger
1 lemon grass - crushed (optional if you cant find it near your store)
Few pcs of lime leaves
1 stick of cinnamon stick
2pcs of cloves and 1 star anise
2 tablespoon of meat curry powder (preferably Baba's meat curry powder)
1 chicken bullion
1 tablespoon of tomato puree or tomato paste
1 cup of water
Salt and Pepper
Sugar to taste (About 2 tablespoon of sugar depending on how sweet you like. You can add more sugar if you like)
Cut tomatos
Chopped parsely

Ayam masak merah
(If you using ayam please fried half cook first)

Method:
Grind Onions, garlics and ginger and mixed them with the chili paste. Stir fry the Grind paste and add in crushed lemon grass, Cinnamon stick ,cloves, star anise, lime leaves, chicken bullion, salt and pepper, sugar. Fry till fragrance. Than add in the paru/chicken/meat (whatever you are cooking) and 4 cup of water. Cover the pot and simmer them in slow fire for 15 minutes. Lastly add in the tomato puree or paste (whatever you using).Cook for another 5 minutes.  When dish sauce thickened add in cut tomato and parsley and stir loosely and remove from fire. Eat with white steam rice.... enjoy!

FRIED CARROT CAKE

Ingredients:
1 plate of Rice Cake (Can easily get it in store for frozen Rice Cake)
2 tablespoon of ABC sweet sauce
1 teaspoon of Chili paste
A dash of black pepper
Chopped green onions
2 eggs
1 garlic chopped

Method:
Stir fry the minced garlic than the chili paste. Add in also the cut rice cake. Add in ABC sweet sauce and chopped green onion. Lastly add in the eggs and fry them well. Transfer to a serving plate and garnished it with some more chopped green onion for presentation.

If you cant get the instant Rice Cake here is a recipe for you to try to make your own rice cake.

Ingredients for the cake: 
( I have not try this recipe yet but I will in the meantime if any of you try to make this please trial and error and give me feedback)
1 cup of rice flour
1 heap tablespoon of tapioca flour
3 cups of water
A pinch of salt

Method:
Mix all ingredients and steam about 30 minutes or until it is cooked.

CHINESE ROJAK

(For 1 plate of Rojak)
Ingredients:
1/2 cup of sliced turnip or Sengkuang
1/2 cup of sliced pineapples
1/2 cup of sliced cucumbers
1/2 cup of sliced Green mangoes or Green Apples
1 stick of cut toasted or fried youtiao
Beansprout (blanched)
Kangkong (blanched)

Sauces
2 tablespoon of Petis
2 tablespoon of tamarind juices (you can add more water if paste too thick)
1 teaspoon of chilli paste
1 tablespoon of sugar (Sweetness depending on individual you can add more sugar if you like it sweet)
Crushed peanuts

Garnishing
Crushed peanuts

Method:
Combined all ingredients for sauces and make a paste. Once duly stir add in the fruits ingredients and stir well. Once well stir, transfer onto a serving plate and garnish it with more crushed peanuts.

MEE KUAH "MY STYLE"

Ingredients:
Few shallots chopped
1 garlic minced
1/2 teaspoon of chopped ginger
1 teaspoon of Chili paste
1 tablespoon of Ketchup
1/2 cup of minced meat
1 cup of water (Chicken or meat broth, if you dont have these use)
1 teaspoon of chicken granules
A dash of cumin powder
A dash of cinnamon powder
Red colouring.
Yellow noodles (just nice for a bowl of Mee Kuah)
Salt and pepper to taste
1 Egg
Shredded cabbage

Method:
Stir fry shallots, garlic, ginger and chilli paste. Put in minced meat and stir to cook. Add in water, ketchup, chicken granules, cumin powder, cinnamon powder, shredded cabbages and Red colouring. Once boiled add salt and pepper to taste. Add in Yellow noodles and an egg. Once the egg is almost cooked. Remove from heat and serve. Wait till it cool a little bit before eating because it is gonna very hot.

PUTERI SALAD

Ingredients:

Bottom Layer
1 cup of white glutinous rice (soaked abt 4 hours)
1 box of Santan Kara (200ml)
3/4 to 1 cup of water to mix with the santan kara
1/2 tsp salt
1 tablespoon of cooking oil

Method:
Boil water in a steamer. Combine all the ingredients together. Give a good stir and put in the steamer and steam for 30 minutes. Once cooked, pressed the rice to compact it.

Top Layer/Kaya
3 Eggs
1 cup of sugar
2 cups of Thick Coconut Milk (Santan Kara medium package mix with water to make 2 cups)
1 cup All purpose flour
3 tablespoon Corn flour
1 teaspoon Pandan paste (If you like greener, add more pandan paste or add green colour)
A pinch of salt

Beat egg and sugar until creamy.  Then add the rest of the ingredients and mix well. After good whisk, strain the batter on a strainer or a sieve to make sure there is no lump.  Pour the kaya batter on the glutinous rice and steam it for 45 minutes to an hour or until it is cooked. Remove from steamer and cool it. When ready to serve, oil the cutting knife so it wont stick.

KUEH KERIA

Ingredients:
2 Sweet potato (Keledek preferably white or else orange will be fine)
A pinch of salt
1 cup of all purpose flour
½ cup of sugar
2 tablespoon of water


Method:
Skinned the sweet potato, boil with a pinch of salt.
Once ready, mashed the sweet potato.
Add 1 cup of flour and form to a dough.
Make the shape of a donut and fried till brown.
Put aside

Pour sugar in a kuali with 1 spoon of water.
Cooked till its almost crystallized.
Add the Donut and stir till it crystallized.
Remove from fire and continue stir one min and put in on a plate

GRILLED SATAY BREAST MEAT

Ingredients:
1 medium size breast meat
A dash of coriander powder
A dash of cumin powder
A dash of fennel powder
A dash of cinnamon powder
A dash of onion powder
A dash of ginger powder
A dash of garlic powder
A dash of Black pepper
Salt and pepper
1 teaspoon of sugar


Method:
Marinate the breast meat with all the ingredients and keep for 2 hours.
You can grilled using indoor grill or out door grill. Dont forget to turn over every 15 minutes so to make sure it is thoroughly cook.

SPAGHETTI MEATBALLS with ASIAGO CHEESE

Ingredients:
Boiled Spaghetti
MEATBALLs.
1lb minced meat
Few dashes of Onion powder
Few dashes of Garlic powder
Few dashes of Ginger powder
A dash of Cumin powder
A dash of Cinnamon powder
A dash of Nutmeg powder
1 egg
½ cup of breadcrumbs (Can use more if patties still wet and too soft)


Method:
Mixed all ingredients altogether and make balls.
Fried them in low heat until cooked.
Remove from wok and drain oil.


SAUCES.
2 cans of tomato paste (Big can)
1/2 teaspoon of cumin powder
1/2 teaspoon of coriander powder
1/2 teaspoon of fennel powder
A dash of cinnamon powder
1/2 teaspoon of ginger powder
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
1 tablespoon of Distilled vinegar
salt and sugar to taste.

Garnishing:
Shredded Asiago Cheese

Method:
Simmer all these in a pot until boil and cool it. You can keep this sauce for all kind, like spaghetti, pizza and anything else.
Arranged Spaghetti on plate than meatballs on top than pour sauce and garnished them with Asiago cheese.

BREAD PUDDING

Ingredients:
1 Loaf of bread
200 ml of coconut milk (1 small box of Santan Kara) – (Mix with 1 cup of water)
1 cup of sugar
½ tsp of salt
1 tsp of Pandan paste
3 eggs

Method:
Heat oven @180 C or 350 F
Whisked all ingredients.
Arrange bread in a baking dish.
Pour batter in dish on bread.
Baked for 30 minutes

ABOK ABOK

Ingredients:
1 cup pearl sago
3/4 grated coconut
1/2 teaspoon salt
1 cup palm sugar (finely grated)
Banana leaves soften (cut according to you wish)
toothpicks

Method:
Wash and soak sago in cold water for 20 to 25 minutes. Drain it for about 45minutes.
Add salt to coconut and mix them evenly.
Coned banana leaves and add 1 spoon of sago into leaves and add palm sugar on than top it with another spoon of sago mixture.
Folded the filled conned banana leaves and seal it with toothpick.
Steam them for 15 to 20 minites or until it is cooked.

 If you do want to use banana leaves, you can use ramekin. Line it with banana leaves if you have and steam the the same time.

BUTTER CHICKEN

I got this recipe from a friend in London. I have tried and I dare recommend this dish. The picture above is my version of this recipe I made it including the fresh baked French Loaf. My version is stove top cooking. I skipped the oven baked part.

If you follow the recipe exactly as it is, it should look like this. 

Ingredients (serves 4)
2.5 cm/1 inch piece of ginger, peeled and roughly chopped (unless grating, in which case keep as one piece)
3 cloves garlic, peeled and roughly chopped
75 gm/approx 2 cups blanched almonds
150 ml/½ cup + 2 tbsp thick natural (or Greek) yoghurt
½ tsp Asian chilli powder (mild or hot according to preference)
¼ tsp ground cloves
¼ tsp ground cinnamon
1 tsp garam masala
4 cardamom pods, lightly crushed
400 gm/14 oz/2 cups canned tomatoes, chopped
1¼ tsp salt
1 kg/2 lbs 4 oz chicken, skinned, boned and cut into fairly large pieces
5 tbsp ghee or unsalted butter
1 tbsp vegetable oil
1-2 large onions, thinly sliced
6 tbsp finely chopped coriander leaf (cilantro)
4 tbsp double (thick) cream

Method:
Blend the ginger and garlic together to a paste in a food processor or crush the garlic and grate the ginger and mix them together. Grind the almonds in the food processor. Put the ginger-garlic paste and almonds in a bowl with the yoghurt, chilli powder and dry spices and stir to coat thoroughly. Cover and marinate for 2 hours or store overnight in the fridge.

Preheat the oven to 180oC/350oF/Gas Mark 4. Heat the ghee or butter with the oil in a deep pan or wok, add the onions and fry until softened and starting to turn brown. Add the chicken mixture and fry for about 3 minutes. Mix in the fresh coriander. Put the mixture into a shallow baking dish, pour in the cream and stir with a fork.

Bake for 1 hour. If the top is browning too quickly during cooking, cover with a piece of foil. Leave to rest for 10 minutes before serving. The oil will rise to the surface. Just before serving, place the dish under a hot grill for about 1-2 minutes to brown the top. Before serving, tip the dish slightly and spoon off any excess oil.

COLESLAW

Ingredients:
1 small cabbage,chopped finely
1 medium carrots,chopped finely
1 cup of mayonnaise
1/3 cup of sugar
1/4 cup of distilled vinegar
A pinch of salt and pepper

Methods:
In a large bowl, combine cabbage and carrots. In a small bowl add the mayonnaise, sugar and distilled vinegar. Add all over cabbage mixture and mixed them. Serve better cold.

SATAY BURGER

Ingredients:
1 pound of ground beef
1/2 tsp of coriander powder
1/2 tsp of cumin powder
1/2 tsp of ginger powder
1/2 tsp of garlic powder
1/2 tsp of onion powder
a dash of black pepper
a dash of cinnamon powder
1 tblspn of bread crump
1 egg
1 pinch of salt
1 tblspoon of sugar

Methods:
Cheese, tomato and Lettuce for garnish
ketchup (optional)

Mixed all the ingredients and keep them for an hour. You might want to taste it first. if you like it sweet like satay you can add more sugar.

Make patties and grilled or pan grilled.

When its cooked put them like a burger, garnished them with lettuce, cheese and tomato. If you like more taste you can add ketchup to the burger just like normal burger.

OVEN BAKED CURRY PUFF

Ingredients:
1 box of instant puff pastry
½ cup of minced meat
1 cup of cut diced chicken breast
1 whole big onion diced
2 cloves of garlic minced
½ inch of ginger minced
2 tablespoon of meat curry powder (Preferably Baba's Meat curry powder)
1 teaspoon of black pepper
1 cube of chicken bullion
4 potatoes diced
2 cups of water
A heap cilantro chopped
Salt and Sugar to taste
1 whole egg beaten for eggwash


Method:
Stir fry all the diced onions, minced garlic and ginger
Add in the minced meat and the diced chicken breasts
Sprinkle some black pepper and salt.
Stir all the ingredients in the wok altogether. After about 5 minutes, add in the curry powder, chicken bullion. Mixed them well.
Add in the potatoes and mixed again.
Add in 2 cups of water, salt and sugar to taste.
The taste of sweetness is all up to individual.
Simmer until it is cooked and become like a paste.
Cool it before putting the filling in the pastry


Cut the pastry into square shapes. Sizes of puff is up to individual
Fold it into 2 and you can either press it with a fork or fold it like in the picture.
Lastly eggwash the top of the puff after arranging them on the cookie pan.
Baked for 370 F for 25 to 30 minutes.

COCONUT BISCUITS

Ingredients:
3/4 cup All purpose flour
¼ cup Corn Flour
½ teaspoon Baking Powder
1 teaspoon Vanilla essence
¾ cup Toasted Coconuts
1 stick Butter
½ cup Castor Sugar
A pinch of Salt
1 Egg
1 cup Crushed Cornflakes

Method:
Creamed the Butter and Sugar than add Vanilla essence and egg. Stir until creamy. Add in All purpose flour, Cornflour and Baking powder. Stir them well until formed a soft dough.


Make a small ball and rolled the ball dough on the Crushed cornflakes and lay them on cooking sheet 2 inches apart.

Baked in 360 F for 20 minutes. Cool on cookie rack before put into cookie jar.

MEE GORENG AKA STIR FRY SPAGETTI

Its very difficult to get a good Mee Kuning here in the States so a friend of mine taught me how to have that Mee Kuning effect on the spaghetti. So here Stir Fry Spaghetti.

Ingredients:
Few Shallots
1 Garlic
10 dried chilli
1 teaspoon of grinded dried shrimp
(Grinded the above to a paste)
1/2 cup of minced meat
1/2 cup of shrimps
Some shredded cabbage
Some tomato cut.
1 egg
1 tablespoon of sweet sauce (Any kind is fine)
1 tablespoon (or less) tomato ketchup

Spaghetti boil with a lil of tumeric and salt to overcooked (Make sure it is over cooked for the soft texture and toss it than add 1 table spoon of oil so it wont stick together)

Method:
Stir fry the paste until fragrance than add in Minced meat and shrimp and cabbage.
Add lil bit of salt (very little cos you already add salt to spaghetti while boiling) tomato ketchup and sweet sauce.
Stir till cooked than add in the spaghetti and toss it on the stirfry paste after that add in the egg and mixed them all together. Make sure it look kinda wet if not add little bit of water to have that wet effect before you add in the egg.

Remove to serving plate and garnished it with cut tomato and cilantro.

MEATLOAF-LAH

Ingredients:
1lb of minced meat
1 egg 1/2 cup of bread crumb (can use more if you like)
1 teaspoon of onion powder
1 teaspoon of garlic powder
Few dash of ginger powder 1/2 teaspoon of coriander powder
Few dash of cumin powder
Few dash of Cinnamon powder
Few dash of Black Pepper
1 teaspoon of chicken granules Salt to taste.

Method:
Mixed all these ingredients together and shaped it according to your
like. Spread ketchup or your own sauce on top of the meatloaf. Put them
on a non stick pan and baked them for 50 minutes to 1 hour at 370 F. Take them out and let them set for 10 minutes before serving.

"Make your own sauce" recipe that will be my recipe.

Ingredients:
2 cans of tomato paste (Big can)
1/2 teaspoon of cumin powder
1/2 teaspoon of coriander powder
1/2 teaspoon of fennel powder
A dash of cinnamon powder
1/2 teaspoon of ginger powder
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
1 tablespoon of Distilled vinegar

Method:
Simmer all these in a pot until boil and cool it. You can keep this sauce for all kind, like spaghetti, pizza and anything else.