Savoury Glutinous Rice

It's back to work. I'm a bit busy now, as I sort out the marks for the previous examination. On top of that, there's the usual lesson planning and all.

Mom made some savoury glutinous rice for me to bring back to Miri. I had it refrigerated and eaten for breakfast for 2 mornings already.

Mom's savoury glutinous rice

Well, the savoury glutinous rice is the filling for the infamous Teochew Perng Kuih. However, at home, we also eat the glutinous rice, unwrapped.

Personally, I prefer to eat the glutinous rice on its own, as I do really fancy it being wrapped in a layer of glutinous rice flour. It's EXTRA carbs which I don't need. The glutinous rice skin for the kuih is pretty much tasteless anyway.

Many ingredients go into the savoury glutinous rice

Mom uses many ingredients to for the savoury glutinous rice, such as chopped preserved radish, chopped dried prawns, diced pork, diced beancurd, chopped roasted peanuts, and Chinese parsley. Yum.

Well, though I'm away from home, I like to bring a taste of home with me, enough to last me for a few days at least.

Ciao. Got to go back to work.