Heat the eggplant directly over fire in a stovetop until the skin of the eggplant turns brown to black, Rotate after a few minutes until all parts of are almost burnt. Alternatively, you can broil the eggplants on high for 20 to 25 minutes, flipping occasionally for even charring (be sure to poke holes all over the eggplant using a fork or skewers to avoid bursting).
Let the eggplant cooldown and then peel the skin off using your fingers. The inside part of the eggplant should be steamed just right at this point.
Arrange the peeled eggplant in a plate and then flatten using a fork. Set aside.
Beat the egg in a bowl and add salt and pepper. Continue beating until the salt and pepper are well blended.
Dip the eggplant in the egg mixture.
Heat oil in a pan. Once the oil gets hot, start to fry one side of the eggplant until it gets medium brown.
Pour the remaining egg mixture on top of the eggplant. Turn it over and fry the other side until it gets light to medium brown. Remove from the pan and arrange in a wide plate. Serve with banana ketchup. Enjoy!
RC: Vanjo Merano
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Preheat the oven to 375 degrees. Line 2 baking sheets with parchment. Rinse jalapeños to remove any remaining seeds and pat dry.
Stir cream cheese and Cheddar cheese together in a bowl until well combined. Divide cheese mixture among jalapeño halves and top each with a sausage.
Separate crescent dough into 16 triangles. Roll each filled pepper in crescent dough and place on the prepared baking sheets.
Bake in the preheated oven until golden brown, 13 to 15 minutes. Let stand for 5 minutes before serving.
Makes 16 servings
RC: Allrecipes.com
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Cook the noodles according to the package directions or until it is al dente. In the meantime, prepare other ingredients such as the veggies and meat. Heat a non-stick pan over medium heat and drizzle in about 1 tablespoon oil. Fry the spam until it is slightly crispy. Then add in the onions and carrots. Stir fry for a few minutes or until the onions are translucent. Add in the cabbage and half of the green onions. Stir fry for a few minutes.
Add in the kamaboko and eggs. Stir fry for a few minutes. Then remove it from the pan and set it aside in a separate bowl or plate. Using the same pot, drizzle in 1 tablespoon oil. Add in the cooked noodles and fry for a few minutes. Drizzle in the sesame oil to the noodles. Then add in the saimin dashi and give it a quick stir to combine the dashi with the noodles. Add in the shoyu and stir until the noodles are evenly coated in the flavors. Lastly, add back the cooked toppings. Mix everything together and stir fry for a few minutes. Cook longer if you want crispier noodles.
Serve it hot and enjoy this onolicious Fried Saimin!
RC: Tani Nakamitsu
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Preheat the oven to 350 degrees. Heat oil in a skillet over medium heat. Add mushrooms; cook and stir. Combine mushrooms, rice, salsa, chicken, Cheddar cheese, and sour cream in a bowl; transfer to a greased casserole dish. Bake in the preheated oven for 25 to 35 minutes. Enjoy.
RC: NEKAYAH @ Allrecipes.com
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Mix tuna and vegetables in a bowl. In a separate bowl, combine the oil, salt and seasoning. Drizzle with olive oil mixture over the salad and mix thoroughly and enjoy!
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