I am not quite believe it when Hubby asked me if I really wanted to have Astro at home when we were back in Kuantan last month. I guess my interest in cooking and baking shows not only in my blog . I have all the Apps available on iPhone not to mention again my recipe books sticking around almost everywhere I go, re-reading, re-flipping and re-locating my books from the bedroom to the living.

A gentle push and he got the Astro installed last week and I took a day off from work because I am sick ( absolutely the truth) and watch Astro like porn. I am talking about Food Porn!  I love the AFC and TLC channels and always glued to these 2 channels.

Ooh.. its official that Masterchef Malaysia is here too and I am going to follow this program closely. I love masterchef its freaking awesome. May I self proclaimed myself as masterchef ka? Mrshomely MasterownhomeChef.  I think everyone’s a chef at home agree? I wont argue about methods of cooking as I cook the way I like it, and the way I deem ‘can do, can eat, can try’ always!

Here’s one of my Master Culinary creation: Tofu-Tofu Mozarella Eggplant

First I’d like to show you how to slice the eggplant in planks, very easy. Remember to give the eggplant a salt water bath to keep it fresh and light coloured. For this dish, I actually brush the eggplant with some rock salt, to give it flavour for my dish later.

I also prepared some pork meat, just add abit of pepper and soya sauce for marination and later simply stir fry. For the eggplant, just pan fry until golden brown.

Lay 1 slice of eggplant at a time on a plate top with mozarella slice and some meat prepared earlier.

Wrap it like this.

Put it in the pre-heated oven to roast for 2 minutes. Dont worry that the mozarella melts and get messy, it wont stick like other types of cheese.

While waiting for the oven to do its work, use the same pan and add tomato sauce/ pasta sauce into the chicken stock and japanese soft beancurd. Simmer for 5-8 minutes.

Tadaa!!! Serve hot!!