Monday, April 6, 2009

healthy, creamy, slightly sweet


  1. Wash rice as usual.
  2. Dice sweet potatoes into chunks. Avoid skewering any major and/or desired limbs.
  3. Let rice rest for 10 minutes, adding extra 3/4 cup of water and potatoes.
  4. Steam.
  5. Eat as is or mash/blend swt potatoes with fork into rice until tinted orange.

The next day:

  1. Oil pan
  2. Spread rice evenly into pan, add a splash or two of barley tea/mugicha/boricha
  3. Stir till absorbed, then mash down
  4. Let sit 5 mins or until a nice crust forms on the bottom
  5. Enjoy the fact that your life just got a little bit better.

I like this with tea eggs (茶葉蛋) and stewed beef/pork in soy sauce. But that's because it's the only thing I make that reminds me of my mom's cooking.'s cooking. Has the ability to make me miss it a lot, and then once I'm home, I'll be like can we go get some jia jiang myun from hmart? It's a mysterious thing. 

1 comment: