Tapa Melt

Ingredients:

1/4 kilo tapa

1 cup Grated Quick melt cheese

1 cup Grated Cheddar cheese

Butter/Oil

2 cloves Garlic, chopped

Peas, carrots and corn kernels

1 cup Sliced mushroom

Mushroom gravy

Cooked rice

Procedure:

In a pre-heated pan, melt the butter. Saute garlic, then add the peas, carrots and corn kernels until cooked. Set aside.

In another pan, cook the tapa. Drain the oil, then cut the tapa into long strips.

In the same pan where tapa was cooked, put the sliced mushroom then the mushroom gravy and simmer for 3 minutes. You may add cornstarch if soup needs to be more condensed.

Prepare the cooked rice in a plate or aluminum container. Put the tapa strips on top of the rice, then pour some of the mushroom gravy. Put some of the cooked peas, carrots and corn kernels on top, then put some of the grated quick melt cheese and lastly the grated cheddar cheese.

Baked in a pre-heated oven at 200C (392F) for about 10-15 minutes, or until all the cheese has melted and is very slightly browned.

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