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!)

Steamed pumpkin buns (steamed bread)

These steamed buns are made of wholewheat 100% & pumpkin.

Wholemeal Steamed Bun (Steamed Bread) & Lentil soup

Brown rice, lentil & mushroom soup. Serve with steamed wholemeal bun.

The steamed buns are made of 500g wholemeal flour, 6g yeast, 1 teaspoon salt, 2 teaspoons honey, 2 tablespoons olive oil and water. They can be easily made by using the bread machine (using the knead function only). If you don't have a bread machine, you can still use the grandmum method-- knead by hand!
These are usually part of our breakfast, but sometimes we take these for lunch or dinner. They can be served with mushroom soup, lentil soup, dry shrimp sambal, lentil curry, , kadala curry , vegetable or meat curry. We usually make plenty of them (half kg of flour or more) and keep them in freezer.

4-angled bean (kacang botor) & shrimp sambal

This simple but yet very appetizing dish can be easily seen on most of Malaysian dining table. The Kacang botol are to be taken raw, accompanied by the dried shrimp sambal---and the're yummy!

Soybean curd pattie

The steamed bean curd can be served as it is or you may fry it prior to serving. This vegetarian dish is a good substitute for those who are tired of taking meat. It does provide superior nutritional value by having varieties of different colours of vegetables being added to the bean curd.

We usually make plenty of them and keep them in freezer & steam when it's needed.

It can be served with rice, porridge, fried noodles or even sandwiched in between two slices of wholemeal bread, as your nutritional breakfast.

Guang Chiang (Yam pattie)