Homemade Steamed BBQ Pork Buns & Penang Assam Laksa

Saturday 4th April, 18th day MCO.

 Reflection of sunrise - 7:30 am

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Homemade breakfast

 I cooked non fried dried Cintan noodle, mixed with garlic oil, dark and light soy sauce. Served the noodle with blanched siew pak choy (veggie) and warmed up leftover bbq pork.

 Our breakfast served with thick hot Milo O & cocoa drinks.

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From my garden

 Fragrant Jasmine flowers

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I kept half of the bbq pork for making steamed bbq buns.

Bun dough - a mixture of wholemeal & all-purpose wheat flour.

 Steamed wholemeal bun with bbq pork filling for lunch.

 Shared some of the buns with my neighbours.

Just packed 2 buns into a container and passed it over the fence.

That is how we bless each other.

 Pink hibiscus from my garden.

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Our dinner

I bought this instant Penang Assam Laksa paste, Nyor Nyer brand when we were in Penang end of last year.

I just need to add the paste to boiling water (1 litre water) and then add in canned sardine fish. Break up the fish meat and discard the tomato sauce. Blanch some soaked rice vermicelli. Served with thinly sliced 1 big onion. Have to go without all the other garnishing because there was none at home. Too troublesome to go to the store.

 Penang Assam Laksa for 2 people.

For the noodle, I used brown rice vermicelli. My craving for Penang Assam Laksa was satisfied! There was some leftover laksa soup which I have kept for tomorrow's breakfast.

You supply it, and they gather it.

You open wide your hand to feed them,

and they are satisfied with all your bountiful provision.

(Psalm 104:28, The Living Bible-TLB)