Oriental Lasagne

And yes! I’m backkkkk….

Haha… I’m sorry for disappearing for such a long time. Been extremely busy with school. And though I’ve baked a couple of times since I last updated, I don’t have the time to sit down and do the collages and post the recipes!

Anyway, this is one of the more recent recipe that I tried… Its fantastic! And very easy to make! Fantastic for fellow lazy chefs out there. 🙂

 

When I first stumbled upon this recipe by Rusti at Kitchencapers, I was extremely intrigued by it! Firstly, because this uses cream crackers in a very unique way! I eat my cream crackers either with cheese or kaya, or dunk them into my milo or coffee… I never imagine that I could use cream crackers to make a dish! 

Unlike the traditional Italian lasagne, which has layers of pasta sheets and a tomato meat filling, this dish has layers of cream crackers and meat! I guess thats why its called ‘Oriental Lasagne’!

This simple and very filling dish’s main ingredients are cream crackers, eggs, evaporated milk and meat. I used luncheon meat this time. But you can put in almost any other types of meat. Like minced chicken, pork, beef, or Spam, or even vegetarian style(with potatoes, tofu, mixed vegs…). I mentioned that its very filling because I just had a small slice and I felt very full after that(but then again, I’m a mouse when it comes to eating… haha!)

Give this dish a try… Its very simple and doesn’t need baking! Serve this warm and with your favourite chili sauce or ketchup! Yum! 真好吃!

Recipe inside!

 

ORIENTAL LASAGNE
Ingredients:
36 pcs cream crackers
5 eggs
1 can evaporated milk
Prepared fillings

Fillings:
1 tbsp of oil
1 large can of luncheon meat
1 large onion
6-8 button mushrooms (canned type)
1 clove garlic (chopped)
2 chilli padi (chopped)
1 big chilli(chopped)
1 tbsp Chinese parsley (chopped)
1/2 tbsp curry powder
 Pepper to taste Method – Filling
1)Cut luncheon meat,onion and mushrooms into small cubes
2)Heat 1/2 tbsp of oil till hot and saute onions till translucent.
3)Add garlics and continue frying till fragrant.
4)Push onions to the size of the frying pan, add remaining 1/2 tbsp of oil to heat.
5)Add curry powder and chillies and fry till fragrant.
6)Combine everything with onion, luncheon meat, mushrooms.
7)Fry till evenly mixed and season with pepper.
8)Lastly add in the parsley.
9)Divide into 3 portions and set aside.

Method – Assembling
1)Oil and line a 23 x 23cm square tin. Meantime, bring big steamer to boil.
2)Beat eggs and evaporated milk well. Season with pinch of salt and pepper.
3)Soak 9 pieces of cream crackers briefly in egg mixture.
4)Line the tin with the soaked crackers in a 3 x 3 fashion.
4)Top with one portion of the fillings.
5)Repeat with 2 more layers of soaked crackers/fillings and end with a layer of soaked crackers on top.
6)Pour the balance egg mixture into the tin and leave to soak for about 3-5 minutes.
7)Compress gently with a spatula so that the top layer will also be immersed in the egg mixture.
8)Steam for 15-20 minutes depending on your flame.
9)Cool slightly before removing.
10) Serve warm with your favourite sauce!

Notes:
1. I used a slightly smaller pan and ended up with 5 layers of crackers. But I would recommend cutting down on the number of layers of crackers since it can be very filling!
2. You may have to trim the sides of the crackers to fit the pan. Use a sharp knife and gently cut the crackers into shape before soaking them in the egg mixture.
3. You can prepare the meat filling before hand(as in the day before or earlier, just remember to keep the fillings in the fridge!) and assemble it when you need it. This is great as a last-min lunch/supper/snack/potluck dish/picnic dish! 😀 Enjoy!