Shao Xing/ Rice Wine Chicken.

i like how sometimes i psyche myself up bad to cook a particular dish, but see it take a completely different course half-way through the cooking process? yeah, i'm weird like that. anyway, i was going to prepare the usual honey-glazed chicken schtick, but when i got all the ingredients together, i decided to try something completely new instead.

Shao Xing (more often referred to as Chinese Rice/ Cooking Wine) Chicken is a dish i used to indulge in whenever i had the opportunity to visit Cantonese restaurants in singapore. i've never really gotten down to its true recipe--mostly because my family doesn't cook it, but from what i can tell, it's a lot about drowning your chicken in rice wine. drowning dead birds in alcohol, can't be that hard!

so this is NOT the authentic recipe, but it's nice enough to enjoy with my bowl of rice.

Ingredients.
2 pieces, chicken drumstick & thigh (i.e. 2 drumsticks, 2 thighs)
2 inch, ginger (finely sliced/ diced)
2-3 cloves, garlic (bruised and minced)
3 sprigs, spring onion (finely sliced)
1.5 cup, chinese rice/ cooking wine (dark variety)
1 tbsp, salt
1 tbsp, ground white pepper
1 tbsp, light soy sauce (which i find optional, but only because i'm weird)
1 tbsp, sesame oil

Serves.
2

Step 1: Marinating the Chicken.
combine all the ingredients into a bowl, and just massage the marinade into the chicken for about 5-10 minutes, before sealing the bowl up with some wrap, and leaving that to marinate for at least 3 hours (i like overnight because the marinade really gets into the meat).

Step 2: Double-Boil.
when ready, just transfer that bowl onto a steaming rack in a nice big pot. fill that with water until the water reaches about the centre of the bowl. put the lid on, switch your medium-flame on and let everything boil for at least half an hour; stop depending on how cooked you like your chicken. a full hour more or less guarantees well-cooked meat.



Removing & Adding Oil.
the fat from the chicken probably melted to give you a layer of oil on top of the gravy. if you're not a fat of that, which makes no difference to the taste for the dish, then slowly remove that layer of oil. after that, add the sesame oil in.



i know; the irony!

Final Serve.
simple dish, but pretty delightful results i thought. served well with some rice as a main, side or entree!

Simple Slow-Roast Kangeroo Fillet.

my good friend, affectionately known as Cazzie Cumface--i'm Fiona Fisting to her, made the most splendid roast lambshank last friday. apparently, she was inspired by the slow-roast rosemary chicken i cooked for her one night, so she took part of the recipe for a ride.

what i was most enamoured with were the vegetable sides she had added to the roast. in her attempt, she simply cut some sweet potatoes, pumpkin and brown onions, and left them on the side of the roast. the vegetables not only added flavour to the gravy, but also soaked up the juices pretty well.

for last night's dinner, i decided to give this simple slow-roast recipe a test.

Ingredient.
the food.
3-4 pieces, kangeroo fillet (substitutable with any red meat)
6, baby carrots (washed and chopped into halves)
2, spanish/ red onions (you SHOULD use brown ones!!!)
2, green apples (granny smiths)
4, roma tomatoes

the marinade
2-3 sprigs, rosemary (just the leaves)
1 lime (juiced)
1 lemon (juiced)
2 tbsp, sherry
1 tsp, salt
1 tsp, ground black pepper

missing.
potatoes (recommend desirees; skinned if you don't like it)

Serving.
2

Step 1: Marinating.
throw all the marinade ingredients together. i like to have my rosemary thrown into the grinder so that they end up nice and fine. add the meat to the marinade, and let set for at least 3 hours (i prefer overnight marinate).

Step 2: Roasting.
in a nice big roasting pan, lay your meat in. around or beside it, lay the rest of the food (i.e. carrots, apples, onions, etc). cover it with a lid or with some foil, and set your fan-oven to 160-170degreeC. when the oven's ready, put the pan in.

Step 3: Deciding When to Remove.
now, here's the tricky part. in general, i've devised my own inch theory on slow-roasting. for every inch of meat, we leave it to roast for 1.5 hours. so the thinner it is, the less time you want it in the oven otherwise it will get a bit overcooked.

the vegetables, however, have to remain in there for at least 3 hours.

Final Serve.
when the vegetables are just about done (5 mins before the 3-hour mark), just pop the meat back into the oven to warm it. then you can have everything ready for serving.

be sure to serve the food with a generous supply of gravy. remember also that the gravy may be used for further roasting of other vegetables. just pop more vegetables in the gravy, and let them roast for the same duration.



i really recommend adding some carbo staple like potato for the roast. because i forgot, i'm going to serve mine with some bread.



ETA:
spanish onions turned out really weird; please use brown onions!

Stir-Fried Beef Salad.

it's strange how i find myself cooking at the best of times and at the worst of times. when i'm happy i cook to please; when i'm depressed, however, i cook to relieve my mind of the looming unhappiness. from my experience, i can vouch that the old adage applies: love is an important ingredient for good food. clearly, i'm not meant to be a full-time chef.

today's recipe, sadly, stems from the sad side of life :(

anyway, enough of my bs. this recipe is a rehash of my housemate, linzi's. much credit goes to her then.

Ingredients.
500g of sliced beef (they sell in Asian Grocers for steamboats)
4-5 potatoes, skinned & diced (Desiree)
6-7 baby carrots, skinned & diced
2-3 onions, skinned and diced/ sliced (brown)
3-4 cloves, garlic (bruised and minced)
5tsp chinese rice wine
3tsp cooking oil (olive in my case)
3tsp honey
2tsp crushed basil leaves
2tsp chilli flakes
2tsp five spice powder



Serves.
3-4

Step 1: FRY! FRY!! FRY!!!.
before you start, start your oven to about 220degreee Cel.

heat your pot/ wok over a medium flame. when it's hot enough, fry the garlic and onion till brown. add the beef strips in, and before it cooks fully, add the condiments (i.e. wine, honey, basil leaves, chill flakes and five spice powder). stir-fry a little more, then add the vegetables.

fry everything till the vegetables are more or less cooked, remove from fire and transfer to an oven-safe ware.



the oven should be ready by now. cover the food with some foil and set the salad into the oven for about twenty to twenty-five minutes.



remove from oven, leave the foil on for at least ten minutes to trap some steam, before serving.

Final Serve.
good with some mash, rice or any other form of carbo. or eaten alone really.

Simple Minty Couscous

Couscous is probably the fastest thing to cook. ever.
Actually, you don't even need to cook it.
its like a strange conceptual cross between rice and pasta.

Its great as a side dish, or if you're like me, you have sides as a main for lunch ...

The ingredients *look* fancy, but i got them on special offer at the supermarket bargain bin.
the balsamic vinegar cost me one pound (i am suspicious of it's authenticity, but its still vinegar so i don't really mind).




I haven't been cooking as regularly as I'd like, due to several unforeseen circumstances (read: flooded kitchen) in addition to general laziness and the lack of well, heart.

You need love to cook.
(which means cooking when depressed, or stressed, is disastrous. for me at least)

Oh well, on to the recipe.


Ingredients.
1 cup couscous
2 tbs mint sauce
2 tbs balsamic vinegar
1 tbs mixed herbs
3 tbs olive oil
a little over a cup of water
salt and black pepper to taste

Extra Ingredients.
some lettuce or some other salad greens
(its like, the side to my side)




Special Equipment.
a microwave oven
microwavable container / bowl with a lid


Serves.
1 or 2 (depending on how hungry you are)


Step 1: Preparing the ingredients.
Grab a plate and dress it with some salad greens.
Measure out your cup of couscous and pour into your microwavable container.

Step 2: Adding taste.
Because couscous will suck up and expand in ANY liquid, we do the dry bits first.
Mix into your bowl of dry couscous, the herbs, a pinch of salt, a few twists of black pepper, then followed by the mint sauce and then the balsamic vinegar, and use a fork and mix it all up.
It should still be relatively dry at this point.




Step 3: Adding moisture.
Here's the fun bit. Very quickly, add water to your couscous till a point about 1.5 centimeters over the level of couscous, lightly cover with the lid and pop into the microwave oven at max for one minute.


You don't really need to put it in the microwave, because it will expand anyway in cold water over time (which is why all the dry bits went in first) but i like the little bit of heat and steam to 'cook' the stuff i put into the couscous, and to warm it.


Step 4: Fluff it.
Once the microwave dings, let it sit for about thirty seconds and be careful of the steam as you take it out. get your olive oil and drizzle it over your couscous and fluff everything up with your fork.


Have a taste and add more salt and black pepper and maybe olive oil if you'd like.


Final Serve.

Fluff the couscous onto your bed of greens and enjoy!


I actually usually do couscous Mediterranean style, but I finished my olives and tomatoes ... so ... next time then. :)

Chinese Rice Porridge/ Congee.

my new housemate, linzi (read: lindsay), has a penchant for Cantonese-style rice porridge/ congee which i must admit--before i met her--i've never attempted cooking. as i've explained earlier, i'm hainanese and our congee is quite different from how the cantonese prepare theirs. mainly, the difference lies in the viscosity: of all the dialects, the cantonese congee is the most fluid, to the point where it gets mistaken as a soup by the uninitiated.

lucky for us, not only is L. Cantonese, but she also knows her congee recipe well. for the most part, therefore, this recipe will be credited to her!

because linzi and i are going to be terribly busy over the next few days, we're cooking a big pot of congee to last us till wednesday/ thursday.

Ingredients.
500g, jasmine rice (washed and drained)
4 cloves, garlic
1-2 inch, ginger
1 pc, chicken stock cube (or 1 cup, chicken stock, or whatever stock you prefer)
1 tbsp, ground white pepper
2 tbsp, sesame oil
A LOT OF WATER

substitutable ingredients.
6 pc, dried mushrooms
1 pc, chicken breast
2 stalk, continental parsley (garnishing)
some thai fish sauce (for flavour)

(because the congee is made quite separately, you might want to add prawns, duck meat, beef strips, etc instead. pretty free-form once the congee is done.)



Special Equipment.
food processor (preferably handheld)

Serves.
8

Step 1: Preparing the ingredients
bruise and dice the garlic and ginger.

set the dried mushrooms in boiling water, and let it soak till soft.



remove the mushroom and dice them. set the mushroom broth aside for cooking later.

dice the chicken breast into finer portions.



Step 2: Quick fry of the main ingredients.
set your nice big wok/ pot over a medium flame. pour the sesame oil in. when hot, throw the garlic and ginger in.



before they brown, add the rice in and stir fry everything for about five minutes.



Step 2: Adding Water and Broth.
pour the mushroom broth into the mixture; remember to keep stirring. add about 10 portions of water--the water to rice ratio for this recipe is roughly 10:1. let the rice cook, but remember to stir intermittently.



Step 3: Processing the Congee.
when the rice is more or less cooked, you'll notice that it's broken down quite a bit. however, the rice bits are still somewhat separated from the water. traditionally, the porridge is cooked over the stove for about an hour so that the rice breaks down naturally. thankfully i haven't the patience; we're going to break it down actively.



turn your flame off, stick your food processor into the pot and let it rip! you'll probably have to spin the stick processor around for at least ten minutes so that you get a beautiful liquid texture out of the congee.



when done, return pot to stove.

Step 4: Adding stuff.
this is where we may depart and differ. i'm adding the mushroom chicken in right now. also, i'm adding more water so that the congee becomes even more fluid. the aim is to keep the congee as fluid as possible. so whenever water evaporates over the stove, add a bit into the pot and stir the water in.



make sure you allow the congee to come to a boil if you added raw meat in.

Final Serve.
taste your congee and you might realise that while it has a nice soothing taste to it, it's not exactly the most flavourful dish. most restaurants prepare their congee in a similar fashion: cook the main congee, remove part of it to add specific ingredients according to your order.

I'm serving my congee with a tsp of Thai Fish Sauce, pinch of continental parsley and pepper. you may decide on some other sauce (e.g. soy sauce, chinese vinegar, etc) or to have none at all. really, it's up to you at this point.

Dark Sauce Pork.

since we're all pressed for time thesedays, i'll share another fuss-free recipe handed down to me by my granny. the dish is quite a popular (or at least common) one that you can find at most ala carte cooked-food stalls back in singapore. as per normal, my granny does it slightly differently from the rest.

due to the fact that i lack some necessary ingredients for the full-blown recipe, i'll be delineating the differences between what my gran does and what i've done. this way, anyone attempting the full recipe might get a notional understanding of going about cooking it.

Ingredients.
500g, San Chen Rou (三辰肉)--literally, three-layer meat/ pork* (i'm using spare ribs instead because it was all i had in the freezer)
10-12 pieces, Chinese Dried Mushrooms (shitake's good)
4-5 cloves, garlic
2 inches, ginger
2 tbsp, Five Spice Powder
5 tbsp, Chinese Rice Wine
1.5 tbsp, ground white pepper
2 tbsp, light soy sauce
.5 cup, dark soy sauce
2 tbsp, sugar



Missing In My Attempt:
5-6, egg
200g, dried tofu

Serves.
4

Step 1: Preparing the meat and everything else.
chop the meat up into bite-size portions, and braise the pork with abt 1.5l of boiling water, and drain the water away. my grandma says it rids the pork of its overly pungent taste.

soak the mushrooms in boiling water until they're all soft. put the water aside to be used for the cooking later. slice the mushrooms.

bruise and dice the ginger and garlic.

full version:
slice the dried tofu into bite sizes.

hard boil the eggs, shell them and set aside for cooking later.

Step 2: The Cooking.
oil your pot or wok and set it on top of a medium flame. when hot enough, throw the garlic and ginger in and stir fry for a minute, making sure that you don't brown it too much.

throw the pork and mushrooms in. add the water in which the mushrooms were soaked as well. stir fry for a bit, before you throw everything else in: (in no particular order) light soy sauce, five spice powder, ground pepper, rice wine, dark soy sauce, and sugar.

bring the whole pot over to your smallest flame, put a lid on it. leave to simmer for about half an hour.



full version:
before you put the lid on, throw the eggs and tofu in. let them soak up the sauce and simmer with the rest of the ingredients.

Final Serve.
like i always say: best served with rice! (yes, i'm a proud yellow, rice-loving "smells a bit like soy sauce" chink.)



Additional Notes:
San Chen Rou. i'm quite sure this refers to streaky slab, seeing as how they both refer to the cut from the pig's belly. it's important to use this cut of the pork because this dish actually depends on the oil you'll get from the layers of fats for additional taste. and yes, it gets pretty oily after a while, so consume with discretion.

Recooking. my grandmother reboils the dish whenever we have a meal. the more you recook it, the nicer it gets. basically, it takes time for all the ingredients to infuse one another. so if you can, cook a whole pot of it and experience the wonders of this dish getting tastier by the day. you may also add new hard-boiled eggs whenever you run out.

Wounds & Dark Sauce. the chinese believe that people with wounds that are still healing should avoid eating dark-colored food, especially dark sauce. it causes the wound to heal with a dark tone; i've got brown patches on my legs from when i was young as evidence. seeing as how i just got inked at the nape, i really shouldn't be promoting this recipe right now. oops :(

Fuss-Free Steamed Salmon.

i was tempted to call this the idiot's guide to steaming fish, but it occurred to me that it wasn't like i didn't learn it from observing my grandmother in the first place. nobody's that gifted.

the recipe is good for most fish, but i chose salmon over the others simply because it was on sale and i really do love the taste of these upstream-swimming fuckers.

Ingredients.
2, salmon fillet
1 inch, ginger
2, red chilli
1, tomato
4 tbsp, chinese (rice) cooking wine
1 tsp, salt
1 stalk, spring onion/ scallion (not included this round; i ran out)

Serves.
2

Step 1: Salt, Chop, and Splash.
my salmon fillets came nicely packed for cooking, so there's no real preparatory action needed before we start.

take a few stabs in the fillet with your knife, and salt the fillets.

chop the ginger, chilli and spring onion up, setting them all atop the fillets when you're done. slice the tomato into about 12 pieces, and line them along the side (skin up).

splash the cooking wine over, and set everything aside in the fridge for 10-15 minutes.



Step 2: Steaming.
while the fish is set aside, we can prepare the steamer. i'm using a wok and steaming rack. i boiled water with an electric kettle to save time, and then pour that into the wok over the fire.

when the water reboils in the wok, place the bowl on to the rack, and set the cover on. let it steam cook for 10 minutes.



take the lid off and see if the fish is cooked. it should flake off quite easily when it's ready.

Final Serve.
that's all for this fuss-free recipe. it can be taken as a main, or as a side with some steamed rice.

Stone Soup sans Stone (aka Beef Stew).

Background.
one of the most popular children's stories is perhaps that of the stone soup. lest you've never heard of it (and just where have you been?), a hobo chances upon a village and convinces its people that he has magic stone capable of making the best soup ever. the only problem is that his magic stone required the help of some garnishing, which he didn't have.

impressed and eager to savour the wonders of that magic stone, each village household contributed something from their kitchen. from celery, to potatoes, to meat, every item was added to the pot as an exchange for a portion of that magically tasty soup. with that many ingredients added to the pot (with the stone in it), the soup naturally turned out amazingly delicious.

Wikipedia would have you believe that the moral of the story lies in the virtues of co-operation, but i like to see this as simply good marketing. at most, it's an ingenuity for cooking leftover ingredients. this story has inspired so many people that it has come to a point where some people are actually taking the recipe as illustrated in the story quite seriously...

anyway, a fortnight ago when i was desperately trying to rid my then soon-to-be-rotting vegetables and expired scotch fillets, i thought i'd give this Stone Soup--sans stone and storyline recipe--idea a try, and it actually was quite lovely.

i realise that this recipe might sound a lot like a beef stew.

ack.

beef stew. d's stone soup. po-tah-to. po-teh-to.

Ingredients.
2 pieces, beef steak (i'm using t-bones for their marrows)
2, carrot
3-4, potato
2, mustroom (i'm using cups)
2, tomato
2 sticks, celery
1, onion
3-4 cloves, garlic
2-3, red chilli (depending on how spicy you like the soup)
1, lemon
2 stalks, spring onion/ scallion
1 bunch, parsley (abt 5 stems worth)
1 tbsp, black pepper
4 tbsp, butter (optional; see Step 2)
1 cup, flour (optional; see Step 2)
2 tbsp, red wine (optional; see step 3)
4 tbsp, honey (optional; see step 3)


(missing in picture: onion, garlic, spring onion)

Serves.
4-5

Step 1: Chopping, Slicing and Dicing!
chop, slice, dice the steaks and vegetables, then have all of them thrown into a pot. add enough water to drown all the ingredients and start your fire. i recommend a small to medium flame, on which you allow the soup to cook very, very slowly.



when the soup comes to a boil, add the pepper and lemon juice in and allow everything to simmer till it reduces to about 4/5 to 3/4 of the original amount. stir intermittently.

after at least half an hour, you can taste the soup and see if you're happy with the results so far. if you are, *ta-da*, you're done and can skip the next two steps.

Step 2: Thickening the Soup.
if you'd prefer a slightly thicker soup (stew-like), you'd have to thicken the mix.

first, melt the butter in a bowl, and stir in the flour slowly until you've got all the flour mixed with the butter. coating the flour with butter prevents the flour from clumping up when you add it into the soup.

slowly stir the buttered flour into the simmering soup, and let everything boil for another 5 to 10 minutes, or until the soup thickens.

(taste it, and if you're happy so far, skip the next step.)

Step 3: Adding Extra Unimportant Clear-Before-They-Expire Things.
i'm simply adding what's left of my red wine and honey into the soup, then let simmer for another five minutes.


(see additional notes below on use of slow crockery pot cooker.)

Final Serve.
the versatile stone soup can be enjoyed as a main (accompanied by bread or steamed rice), or as an appetiser or a side.

i like mine with rice!



everyone should try to make hir version of the stone soup out of the odds and ends lying in your kitchen. as my friend, fiq, likes to say: just throw them all in and hope for the best!

;)



Additional Notes.
1. Use of Crock Pot. i'm leaving everything in a slow crockery cooker overnight. additionally, slow cooking it allows the meat to get really very tender. you needn't go to such a drastic measure, because direct heat works just fine. just be sure to be slightly patient to allow the soup to boil in due time.

2. Recooking. the remainder can be reboiled whenever you decide to have some. the more you boil, the thicker and tastier it gets really.

3. Not Stew-like. i used .5 cup of flour instead of the recommend 1 cup as described above. this is just a personal preference of not wanting the soup to end up stew-like.

Pork Rib & Lotus Root Soup.

it's now ascertained that moving house is nothing if not a bitch. after what seems like forever, i've finally got myself more or less settled into the new place in the city. plus, i bought me some new kitchenware to celebrate the move; am now a proud owner of (among other things) a handheld food processor and the loveliest TEFAL wok! not to mention i'm absolutely in love with the new kitchen, pity the dishwasher doesn't really work.

anyway, back to today's dish!

personal history.
this is one of my favourite recipes, something passed down to me from my grandmother. it's arguably one of the few dishes of hers that i enjoy over-eating since i was a kid.

in general, the dish is quite a common sight in chinese families. however, what i've learnt from many of my friends is that most of their families and in fact hawkers leave the soup in its 'natural' flavour. my grandmother swears by a bit of rock sugar, and for that i think she rawks!

Ingredients.
500g, pork ribs (much of the flavour comes from the bones)
200g, lotus root (washed and sliced)
1.5 cup, dried red dates
1.5-2 cup, raw peanuts
1.5 cup, chinese lycium
1 cup, rock sugar
a few cups, hot water (enough to drown all the ingredients)



Additional Notes On Ingredients
1) my grandmother says that fresh young lotus roots give the best taste; i'm resorting to freeze-pack ones from the local asian grocer's because i can't find lotus roots around here.

2) sometimes my grandmother adds dried longan as well. if you're a fan of the taste of longan, halve the amount of dates and replace that half with longan.

Special Crockery
i'm using an electric crockery pot for this dish because it takes time for all the ingredients to break down. give it at least twelve hours in the crock pot, although i normally go for twenty-four.

Serves
3-4

Step 1-and-only-1: Toss it all in!
too simple! drop the porb ribs to the bottom of the pot, then followed by the rest of the ingredients, try to leave the roots for last. pour the hot water into the pot, cover and let it cook on high for at least twelve hours. when it's ready, the aroma of the soup will naturally fill the room.



when it's done cooking, you'd see that the soup and most of its ingredients turns a dark umber. the peanuts and dates normally continue to float in the soup.

Final Serve.
the dish is best served alongside some steamed rice. because there's meat in the soup, there's really not much of a need for additional sides to go with.



More Notes
if you're not a fan of rock sugar, you might want to taste the soup before adding any rock sugar to the mixture. this is best done at the half-way mark (i.e. twelve hours, in my case), so that you give the sugar some time to infuse with the other ingredients, and vice versa. alternatively, you can omit the rock sugar altogether because the lycium, dates and longan are all by right natural sweeteners.

Rawker's Lasagna

For the Rawk stars.

In celebration of finally recieving my care package from home (some of it at least), I made Lasagna (its one of the toughest words i've ever had to spell).

Its very simple to make and very yummy.

Took about 45 mins in the oven.

Actually, I made it because I had too many peppers, potatoes and cans of tomato in the kitchen.
We could/should call this series of posts "What to do with canned Tomato, green peppers and onions". or "same ingredients many dishes".

You make sauce and roll with it.




Ingredients.
3 sheets of lasagna pasta (i used the pre-cooked kind)
1 large white onion
1 large green bell pepper (capsicum)
1 can of plum/chopped tomatoes in tomato juice
25g of butter (about 1 cm of the stick)
250g minced beef
Worcestershire sauce
Tomato Ketchup
Salt & black pepper to taste.
a dash of italian herbs
1 block of cheddar cheese (this is imprecise. its more like, as much cheese as you'd like)

optional side dishes:
9 really small potatoes (3 per person)
3 portions of french beans


Serves.
3.


Step 1: Pre-heat your oven
200 degrees celcius. just turn it on.

Step 2: Prepare the vegetables & meat & cheese
Wash and chop up the onion, and green pepper into little cube sizes/squares.

Marinate your beef with a liberal sprinkling of herbs and salt and a few dashes of Worcestershire sauce and mix evenly. leave aside.

Slice your black olives into little "O"s and leave aside.

Shred your cheese. as much as you'd like. you'll be using this to stick everything together!

Step 3: the Sauce
This is kind of like making a pasta sauce.
melt the butter in your pan, and saute your onions and green peppers till tender, then throw in the beef and stir it around till the beef seperates in to mince and browns, then pour in your can of chopped tomato and sauce.
stir in some tomato ketchup, enough to cut the sour of the tomato juice in the pan. (taste it)
add salt and pepper to taste.
let the sauce simmer and then take it off the heat.
It should still have liquid.

Step 4: Layer!
I used a bread tin.
pour in a layer of the liquid (just the liquid) from your sauce into the bottom of the tin.
this is to prevent sticking.
then place a piece of pasta over the liquid.
now add a layer the beef and vege. and a layer of cheese.
and so on.
you might need to gauge how much to layer visually.
just remember you're making 3 layers and the top most layer will be cheese. not pasta.

now, on the top most layer of beef and vege, layer on the black olives.

it should look like this:


Please note that the last layer of cheese only goes on in the last 15 mins of baking.

Step 5: Bake!
Your tin should be filled and ready to bake, sans the last top layer of cheese.
put it in your preheated oven for about 30 mins.

and after 30 mins, take it out, top off with cheese to melt and brown on top.

it should look ike this:



Optional Side dishes:
throw the potatoes in the oven and bake them along with your lasagna.
boil and drain your french beans in water and a sprinkle of salt. (for health)

Final Serve.
Getting the lasagna out of the pan is ... tricky.
cut 3 even portions and use a spatula to lift the lasagna out of the tin.

plate and serve with your sides of choice.

hurrah!