Asian-Western Fusion dinner 21.12.14

This dinner is a little different as it is a mixture of Asian and Western cuisine.  As there are requests to know how these are made, I will be listing out the steps here:

Penne in tomato base with grated cheese
Boil the penne in water tuned with salt and corn starch - this will make the pasta smoother to the taste.
For the sauce, you may use ready made Prego tomato based sauce and add ingredients such as celery in for the crunch, or the regular minced meat.  I chose diced carrots.  100ml of sauce for each serving and a little water can be added if a less thick flavor is desired.   I usually make this at the end of everything so we still have piping hot sauce fot the pasta.

 






Mushroom cream sauce
Heavy cream with alfredo sauce for base.  To add fragrance to the taste, you can add a little Parmesan cheese into it and cook it under low flame.  
Toss in the sliced mushrooms and cook for about 5mins.

Iceberg cabbage in oyster sauce topped with raw garlic
Slice the iceberg cabbage - you may want to consider using 1 whole cabbage as they are generally smaller than regular cabbage and water contents evaporate when cooked, resulting in smaller quantity.   
Fry garlic slices till fragrant before tossing in the vege.  Stir till they are half cooked and put in oyster sauce (1 blob and mix with equivalent amount of water as they are very concentrated).  
Stir till the vege becomes soft.  Sprinkle raw garlic slices when served.