Description:
Perfect for you international students who are just a hair away from pimping yourselves for rent money.

Ingredients:
1 loaf of Budget White Bread
1 bar of Budget Butter
1 bag of Budget White Sugar

Directions:
Butter bread. Sprinkle sugar on the buttered side. Fold and enjoy.

Bread - $1.30
Butter - $1.20
Sugar - $0.80
Preserving your self-worth - Priceless.

Look, Michael Ooi has a pricier variant here. Must be a Malaysian thing.

Description:
A delicious meatloaf-souffle hybrid insprired by Marc ;) The Meatosaurus bit is a tribute to the best Domino's pizza ever.

Ingredients:
500g of sausages or mince
6 rashers of bacon
1-2 slices of ham (150g)
2 eggs
1 small glass of milk
1 chopped onion
2-3 chopped capsicum (bell peppers - green, red, yellow or a mixture of either)
6-7 slices of wholemeal bread, shredded
Salt and pepper to taste
1 pepperoni sausage, sliced (optional)
Grated cheese (cheddar, edam or parmesan)

Directions:
Mix all ingredients together in a huge mixing bowl (except for the cheese).
Grease a baking pan/casserole dish and pour the mixture in.
Bake in a preheated oven at 190 degress C for at least 45 minutes.
Add grated cheese on top in the last 5 minutes before serving.
Finished serving should have a lightly crispy crust on top with a soft texture inside.

Other options:
Mix and match meat content according to dietary/religious requirements. As this is a Meatosaurus, the more meat the merrier. Serves a decent dinner party of 4, but I finished half within half an hour.

Description:
Bolognaise with an Asian twist.

Ingredients:
500g fresh mince (beef, pork or whatever)
Half bottle of bolognaise mix (pref. garlic tomato, or prepare one yourself with tomato paste)
Light and dark soy sauce
3 tablespoons Malaysian laksa paste
Shell pasta
Sugar
1/2 finely chopped onions
3-4 cloves of garlic
Salt and pepper to taste
Mayonnaise

Directions:
Heat a saucepan to medium heat and heat 2 tablespoons cooking oil.
Saute 1/4 of the onions and garlic until light brown.
Add 1/4 of the mince and stir-fry until light brown, adding salt and pepper and/or sugar to taste.
Add laksa paste and fry until mince becomes hard brown chunks.
Remove and set aside.

Prepare pasta according to packet instructions, make sure it's al dente.

Saute the rest of the onions and garlic and add the rest of the mince.
Cook until medium brown, then add bolognaise mix.
Add salt and pepper to taste.
Let simmer, but do not allow mince to be overcooked.

Drain pasta and add mince and bolognaise mix. Top up with Laksa mince and mayonnaise. Grated cheese can be added and melted with a microwave oven.

Serve with Colonel Sander's coleslaw recipe as a side dish if desired (photo).

Description:
Absolutely disgusting (or interesting, depending on your aesthetic taste) to look at, but packs a killer punch. Indescribeable taste (again, could be good or bad) and i could almost swear it glows in the dark. Good as a conversation piece, especially in dimly-lit clubs and rascally rendezvous until someone actually starts drinking it.

Ingredients:
1 bottle of brandy/whiskey
(I use Three Axes and other brands of moonshine... no need to go wasting JDs or stuff like that)
1 bottle of bright-blue Excel Berry Blast or Pepsi Blue
1 tray of ice cubes

Directions:
Put 3 ice-cubes into a whiskey glass. Fill half with brandy/whiskey and the other half with the soda mixer. You can vary the intensity of the green by playing around with the soda-liqour ratio. Thus, you can get anything from mild flu snot to duck poo.

Description:
Old Kentucky style... just the way we used to remember as kids chewing on oily fried chicken fingers.

Ingredients:
8 cups very finely chopped cabbage (1 head)
1/4 cup shredded carrot (1 medium carrot)
1/3 cup granulated sugar
1/2 tsp. salt
1/8 tsp. pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 Tbs. white vinegar
2 1/2 Tbs. lemon juice

Directions:
Be sure that the cabbage and carrots are chopped up into very fine
pieces, about the size of rice kernels. Combine the sugar, salt, pepper,
milk, mayonnaise, buttermilk, vinegar, and lemon juice and beat until
smooth. Add the cabbage and carrots. Mix well. Cover and refrigerate for at
least 2 hours before serving.