Vegetarian lasagna with coco sauce and cayenne dough.
|1||bag||Baby Potatoes (oven)|
|2||teaspoon||Laos powder (family of ginger root)|
|2||dashes||Black Soy Sauce|
|-||Slice||Old (riped) Cheese|
Warm the oven at 190 C0 and oil a baking dish with the olive oil.
Place the baby potatoes at the bottom of the dish and put it in the oven for 15 minutes.
Make sure you have covered the entire bottom.
While waiting prepare the coco-sauce:
Get a pan and fruit the onion with a dash of sesame oil with two crushed pieces of garlic and some pepper.
Once the onion starts to look a bit glassy, add the spinach, the can of coconut milk and add the Laos powder.
Once the sauce starts to boil, add a good dash of black soy sauce and add the chill's, worcester sauce and 1 table spoon sugar.
Thicken the sauce a little with cornstarch , but be gentle, the fluid will vaporize in the oven or absorbed by the potatoes and you don't want it to become to stiffed!
Crush the potatoes a little and add the coco-sauce to the baking dish and leave it in the oven for 10 more minutes until the coco-sauce starts to get a bit bronzed.
In the meanwhile prepare the cayenne dough.
Crush two eggs in a bowl, add the milk, butter and 2 tablespoons of sugar.
Add the cayenne, flower and some pinches of black soy sauce until you have mixed it up to dough.
Now add the cayenne dough to the top of the baking dish and top with slices of cheese.
Leave in the oven for 5 more minutes and you have a delicious lasagna, oriental style!
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