Have been looking at ways of making my cooking healthier and came across this article on ideas:

http://www.rd.com/living-healthy/cutting-back-on-bad-carbs/article15974.html

Tried out the eggplant sandwich, pretty good! (^__^)b

Recently been home and it was sooo good to be able to eat
the things I’ve been missing.

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Being a student studying abroad, I definitely got to learn how to cook! The first meal I cooked since arriving in Sydney is the lamb cutlets and Ratatouille on the side, which I reckon is fairly easy to cook. 

Ratatouille is commonly a side dish that originated from France. The traditional Ratatolha de Niça used only zucchini, tomatoes, green and red peppers (bell peppers), onion, and garlic. The dish known today as ratatouille adds eggplant to that mixture.

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Today, I attempted to make chicken and mushroom pies.
I was thinking about the chicken pie from Dome café.

Instead of having a pastry base like a normal pie would,
this café serves their pies in a bowl covered with
the pie crust – freshly baked!

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What I usually love with congee is freshly fried “youtiao” or
fried bread stick (油條 in Chinese). The slightly salted flavour and
the crunchy texture is a good complement to the congee.

I have yet to find freshly fried youtiao here, so I used fried wanton
skin bits instead. If you don’t have access to fried wanton skins nor
spring onions, having the congee on its own is pretty good, too.

Based on a recipe I found, the recipe below is modified to cook
with a rice cooker instead of a conventional pot.
This is so that I don’t have to worry about burning the
congee at the bottom of the pot

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