It’s about every food I’ve cooked with heart and loves
An express way to put two of my favorite rice dishes into one. Not that I am lazy, just trying to be efficient. 😬
黄姜，椰浆，傻傻分不清楚。懒人？聪明人？2合1快捷煮法！😝
Serves 6
Ingredients
1 cup of rice grain
2 cups of Japanese short grain rice
3 cups of coconut milk
2 teaspoons of turmeric powder
1 thick slice of ginger
1 teaspoon of salt
Pinch of sugar
4 screwpine leaves (pandan leaves), tied into knot
“A favorite noodle dish from the local Zhi-Char stall ‘s menu you would like to cook and serve at home, with a healthier yet delicious version!”
No one in Singapore doesn’t taste hor fun before. For all you know, it’s one of the most popular food in Zhi Char stall’s menu.
I always like to cook these delicious local food at home, with a healthier twist to it so that my loved ones could enjoy eating without compromising their health, or at least, less guilt for eating more. :)