YJL

Yesterday, I made scallion flatbread and it’s time to have another flavor with garlic which I have been fermenting for two weeks plus yummy creamy veggie rice:

The flatbread is almost the same as the scallion version, just substitute the scallion with garlic.

All ingredients of flatbread in a bowl for combining

Flour, salt, olive oil, and crushed garlic. I thought fermented garlic would have been easier to crush, I ended up chopping them for a few good minutes. #WISHIHADGARLICPRESS.

Probably made 8, didn’t count

The rice was easier to make in a way, just chop onion, celery, carrot, bell pepper, and mushroom with some extra garlic, fry them a bit with salt, pepper, and vinegar for seasoning. Add rice to the party, make sure each grain is coated with oil, a stir for a couple of minute at least. Then dump into tomato, potato, and cauliflower, Add just enough water to make everything submerge under liquid.

Lid on and water for rice to cook. When it’s cook, it will be creamy and the rice tastes flavorful, because they soak up all the juice from the vegetables. When you rinse the rice, just give it a quick one, you don’t want to wash away all of its starch, which is the one of main source for making this rice dish creamy.

The garlic flatbread might need more garlic to my taste, even those fermented garlic still tastes strong if you eat raw, but still too milder for only five cloves in about those 8 small flatbread, should have put in more. I’d really like the flavor much more garlicky.

Nevertheless, the bread is actually fine, but the rice is awesome.