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.
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)|
|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
|Makes 5 rolls, approximately 50 pieces.|