rice noms

3

Nom Ahkaow
steamed rice cake

This is my practice batch before I make them for Khmer new year’s. I was worried about the texture because my mom’s friend, who’s the queen of Khmer pastries, makes hers differently and her texture is harder than mine. But my parents loved mine! YAY WIN! My dad said the texture is soft and chewy like how they’re made in Cambodia. Whoop whoop. ^.^

I flavored the green ones with pandan and the white with almond. The pink ones are regular. I’m not sure about the almond flavor, might not use it again. I served them with shredded coconut and crushed peanuts with sesame seeds. 

Aren’t the cups cute? When my brothers and I were little, we’d pour juice into them and pretend we’re drinking alcohol. We watched too much Chinese ancient series. XD

youtube

Watch what happens when people from around the world taste Indonesian food for the first time! Cheers, Proud Indonesian

TOFU BUDDHA BOWL

[vegan]

Nom nom. Brown rice with cucumber, jalapeños, avocado, raw collards, black bean tofu, and grilled zucchini. Dressed with rice vinegar and reduced sodium soy sauce, seaweed, and sesame seeds. 

2

LUNCH: COLLARD GREEN BROWN RICE FRESH ROLLS

[vegan]

Nom nom nom. Brown rice was cooked with tomatoes, onions, garlic, apples, lentils, sage and paprika for dinner last night. Used leftovers as the filling, along with pickled daikon, carrot and cucumbers, avocado, red onions and a tiny bit of vegan pesto. Finish with some balsamic vinegar. 

BROWN RICE CRISPS WITH FRESH FRUIT AND ALMOND BUTTER 

[vegan]

Nom nom nom. Brown rice crisps topped with blackberries, raspberries, bananas, dates and almond butter drizzle. Also shredded coconut and pumpkin seeds!