Stir-fry Spicy Stink Bean

Ingredients : Chilli, Onion, shallot, garlic, buah keras, dried shrimp. I omitted the belacan as it's not my favor ingredient for cooking. (Unless it's a must in a particular recipe)

Brown rice vermicelli with homemade chilli sauce

I fried this brown rice vermicelli with homegrown mung bean sprout. The tangy homemade chilli sauce is concocted from all natural source like fresh chilli, ginger, garlic, small lime, golden raisin and salt. Again, no refined sugar being used. It can be stored in fridge for one week.

Local flavour Sushi

These sushi are filled with authentic local flavour ingredients : chilli, turmeric, shallot, garlic, lemon grass,dried shrimp, grated coconut and salt. The sushi rice is flavoured with honey (as opposed to the traditional sushi which is flavoured with refined sugar) , Japanese rice vinegar and salt.

Wholemeal Pau (split mung bean filling)

Cooking the split mung bean filling from olive oil (or grape seed oil), sliced shallot, steamed mung bean split, chopped date, raisin, salt. (No refined sugar). This filling is same as the filling for biscuit.

Roll into balls, ready to be wrapped into pau.

Wholemeal Pau with split mung bean filling. No sugar being used.

Filled wholemeal biscuit (spicy coconut filling & split mung bean filling)

Filled wholemeal biscuits with two types of my favourite filling.....

These wholemeal biscuits are so healthy that you can take them as part of your breakfast... They contained no hydrogenated oil like margarine or shortening.

Preparing the split mung bean filling from steamed split mung bean, olive oil (or grape seed oil), shallot, salt, chopped date and raisin.

Split mung bean filling rolled into ball and ready to be wrapped.

Spicy coconut filling is also my favourite filling...

The ingredients for Spicy coconut filling are olive oil (or grape seed oil), chilli, turmeric, lemongrass, grated coconut, shallot, garlic, dried shrimps and salt.

Ready for fermenting...

Under going fermenting process...

Wholemeal biscuit with split mung bean fillling, flavoured with shallots, date and raisin.

Wholemeal biscuit with spicy coconut filling (salty flavour).

小白二家: 好吃的烤饅頭

小白二家: 好吃的烤饅頭

Fried Brown Rice Vermicelli

It's been months since my last post. Sorry for my tardiness in posting....

This is a very high fibre dish as I used plenty of vegetables : 1 bowl of fresh vegetables (mung bean sprouts, Anorki mushroom, carrot (juliened), string beans, cabbage (juliened)), and 1 bowl of brown rice vermicelli to cook this dish.

The special feature is the all natural spices used for the pounded chilli paste : fresh chilli (or Korean chilli powder), shallot, garlic, galangal (lengkuas), lemongrass, turmeric. I added very small amount of tamarind juice to impart a very mild sour taste to it. The final taste is akin to Tom Yam fried rice vermicelli.

I abstained from the use of the store bought Tom Yam Paste which contains too much of additives. If you are a lover of strong, savoury flavours, then this "all natural" dish is a dish that you will most likely fall in love with!

(For non vegetarian, I suggest you add one or a combination of these :fresh prawns, fresh squid, dried shrimp (pounded or in whole) to make it even more relishing - as I sometimes do!)