Lunch Box for : 19 Nov 2009 (Thur)
Recipe 13 : Lotus Root Powder Ball 莲藕粉圆
Ingredients A ( to make ball ):
300g Lotus Root Powder ( Grind into fine powder)
150g yam ( cut into cubes )
150g sweet potato (cut into cubes)
2000ml water
Ingredients B ( to cook the bubor cha cha ):
600ml water
50g sugar
1 stalk pandan leaf
200ml coconut milk
1 tsp salt
Methods :
To make lotus root powder ball :
- Steam the yam and sweet potato cubes for 5-10mins.Set aside.
- Set a spoonful of lotus root powder aside for later use.
- Boil the water in a pot.Scoop a ladle of hot water into the lotus root powder and stir the mixture with spoon.
- Continue to add hot water and stir until it can be knead into dough, use the reserved
powder to prevent the dough from sticking onto hands,cut the dough into small portions - Insert a piece of yam or sweet potato cubes into the dough , roll into ball shapes.
- Place the lotus root powder ball into the boiling water and its done when the balls float on top of water and expand a little .
- Run under cold water to separate the balls.
To make the bubor cha cha :
- Boil the 600ml of water with the stalk of pandan leaf, add sugar, stir to dissolve the sugar in the water.
- Add in the coconut milk , salt , yam ,sweet potato cubes and lotus root powder balls,stir constantly .
- Off heat and serve hot or cold.
Recipe 14 : Spaghetti 
Ingredients :
1 packet of spaghetti ( 400g )
1 bottle of Prego Fresh mushroom spaghetti sauce
400g minced meat
1 can button mushroom (sliced)
some parmesan cheese powder
Marinades for meat:
2 tsp salt
2 tsp sugar
1 tbsp BBQ Sauce
1 tbsp Worcestershire sauce
some pepper
some garlic powder
Methods:
- Marinade the meat for 2-3 hrs in fridge.
- Heat up a pot of water, once boil, add in some salt. Cook the spaghetti. Set aside.
- Heat up some oil in a wok, stir fried the minced meat , add in mushroom and spaghetti sauce.
- Pour the sauce over the spaghetti and sprinkle some parmesan cheese on top.
- Served hot.
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