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Category Archives: Western
Oatmeal and sweet potatoes are always my favorite breakfast meal or sometime as snack for teatime. It is a very easy and enjoyable dish to enjoy and the best part is that you can make in a jiffy. It sounds a little odd by adding sweet potatoes with oatmeal.
Well, it gives a very crunchy bite to it too. I also love to add an hard boiled egg to it as a filler in case you do not want to skip the next meal.
120g oatmeal (rolled oats)
1 large orange sweet potato, peeled and diced
¾ cup Whole/2% milk/coconut milk (I usually used coconut milk – for Asian taste)
Maple/gula Melaka syrup/brown sugar/granulated sugar to sweeten to taste
In a pot with diced sweet potato with sufficient water to cover the sweet potatoes and heat over medium-high heat, bring to a boil and cook until the sweet potatoes are tender but not over cooked. Drain.
Meanwhile, heat another pot with oatmeal and water and cook according to the manufacturer’s instructions. Stir in the whole/2% milk/coconut milk and cooked sweet potatoes, stir gently to combine well. Remove from heat and stir in the maple syrup/gula Melaka sugar or syrup/brown sugar/granulated sugar to sweeten to your taste. Serve hot/warm.
This is my second time to make Asian hot dog as my family loves them. There is a slight change in the recipe by adding a couple of ingredients. Well, the rolls came out wonderful and my family loves them too.
2 packages readymade frozen Malaysian Roti Paratha (Rotin Canai), available from Asian grocery stores, thawed
1 package organic beef or chicken hot dogs sausages from any supermarkets
1 package precooked bacon or raw bacon (I used turkey bacon)
1 large egg, beaten for wash glaze
White Sesame seeds (optional)
Canola/vegetable/corn/olive oil for greasing
Lightly greased a baking pan/tray with some oil or lined a parchment paper on the baking pan/tray. Set aside.
Meanwhile, preheat oven to 350°F.
Place the thawed roti paratha skin on a flat surface (chopping board/a flat plate) and lightly brush with some egg-wash. Then over wrap the beef/chicken on the hot dog on each one. Place a wrapped beef/chicken hot dog sausage at the edge of the roti and spread some grainy mustard on top and roll it tightly. Continue assemble until all the roti paratha skins and bacon wrapped beef/chicken hot dog sausages are all done.