I am utterly suicidally depressed today. The last four days have been spent in tropical North Queensland, where in winter it’s a perfect blue-skied 27°C with sea breezes lolling me to sleep (in bed, on the balcony, in the hammock, anywhere). But that’s not even why I’m suicidal. We spent the four days with my family, including my beautiful 16 month old niece who’s just started walking and talking (OMGCUTE) and now that I’m home I miss her with a heart ache that I haven’t felt since… since the last time I left her.
Gah, how a little person does this to me, I don’t know. BIG SAD FACE anyway.
Oh hai.
Anyway, I suppose it’s good that I’m back in Sydney. Hanging out with my dad always poses a very real risk of explosion from over-eating. He’s the father of all feeders (I am, indeed, also a mini-feeder) and will feed you until you literally feel the skin on your stomach pull taut, and then he’ll ask if you want some fruit for dessert. But I’m not complaining, we had some awesome home cooked food over the weekend, including assam fish and chicken casserole and this dish - guan chiang – which my dad made for breakfast on Friday.
Guan chiang is basically a Chinese vegetarian beancurd roll. I can’t find any reference to its name on the web, so there is a high chance that guan chiang is either (a) a made up name or (b) traditional only to a small part of Malaysia where he grew up. I don’t know and I’m not anthropologically savvy enough to find out. In any case, guan chiangs can be had simply steamed, or steamed and then fried, which is my preferred choice (duh).
After deep frying the guan chiang, my dad declared “this is a healthy breakfast!” and I’m like… yes, I am his daughter. Besides, there is radish in the roll. Doesn’t that count for your one in five?
| Guan chiang (Chinese vegetarian bean curd roll) |
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| 200 grams raw peanuts, soaked overnight 750 grams fresh yam or taro, finely grated 750 grams white radish or yam bean, finely grated 1 cup corn flour 1 cup rice flour 5 sheets soft bean curd skin Salt and pepper to taste Oil for frying |
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| Makes 5 rolls, approximately 50 pieces. |
You are so lucky to live (relatively) close to your parents! I’ve give anything to be able to visit my family for just a long weekend every now and then
This is such an interesting recipe. I don’t think I’ve ever tried anything like it! And it’s VEGAN!
I was actually thinking about you when I wrote the recipe, thinking it’s VEGAN!! LOL! You can try the steamed version!
I’ve never seen this anywhere else, but it really brings back memories of our times in bm!
Zomg yum! A “Healthy” version of loh bak, I love it!
xox Sarah
Aw, your niece is so adorable, and I can testify your Dad certainly is an amazing cook. No wonder you’re all hearthachy. All I can suggest is to… eat cake? xo
You should move to Brisbane. Much closer.
MC: Maybe it’s just a BM thing? The only other person who’s recognised this is a friend of mine from UK.. who is from BM!!
Sarah: Healthy.. and then deep fried. YEAH!
Mel C: She is she is! Sorry we didn’t come to Brissie this time but next time will hopefully be Bris! I miss you, McMuffin! I shall eat cake and think of you. Big four layered pink Princess cake
KBQ: Yes yes, I know.
OMG what an awesome recipe! I’ve always wanted to cook with beancurd but it scares me slightly :/
Your niece is the CUTEST!!!!
Beancurd is great but remember this is just beancurd skin, so it’s really easy. Cooking with like super soft fresh beancurd is a different story
Awwww, you’re niece is very cute, and you’re very lucky to have some family to go and visit for long weekends! Your “healthy” breakfast looks yummy…
ohhh i’ve never heard or really seen this dish before but it looks and sounds very very yummy
I know exactly how you feel! Whenever I leave my sister and nephew I feel really sad and bad too >_< my nephew it 2 years old now and starting to talk and run around too hehe ~