Ok, so the no-salt diet is not exactly that easy when one is in a different house. I’m now in Miri for a week and finally managed to have a lunch where I can make my own lunch. So here is a simple lunch that I normally eat during work and would have prepared the night before. Although this time, I made this during the day itself.

Hmm…preparation was easy. The multi-grain mix was the one that needed to be pre-soak an hour before as well as the frozen fish. The fish, I put them into water to defrost and in an hour, it was compeltely defrosted.

So, the finish food looks like this :

Carbo : 2 spoons of multigrain mix
Protein : Fish cook with garlic and tomyam
Veggies : Stir Fried Sweet peas + Oyster Mushrooms with Garlic

The multigrain was a pre-mix grain mixture I got from a supermarket that was imported by Taiwan. I think the name of the manufacturer was Sungrass Farms or something like that. It was pre-soak in water for an hour and cook in a pot until soft and most of the water has dried up. It’s a bit grey because of the black glutinous rice in it. It doesn’t taste too bad but I guess it helps that I cut down a lot of salt.

I love sweet peas. It’s great to eat and not so dried up. The oyster mushroom also helps because it doesn’t smell too strongly. Then again, the garlic helped a lot too. The garlic was chopped into small bits and stir-fried in a teaspoon of olive oil until it was slight browned and fragnant. Then I put the sweetpeas in and about 10 seconds later, the mushroom. Add in about 1/4 cup of water, a dash of pepper and about 1 teaspoon of balsamic vinegar for taste.

One thing I didn’t check was for leftover lemongrass and I think there was none. Anyway, have cut some garlic slices and totally forgot to put in some shallots. I rub about 1/2 teaspoon of tomyam paste on the fish. I put some water into a frying pan and poached the garlic + 1/2 teaspoon of the tomyam paste. Then added in more water and brought it quickly to a boil before I added the fish. Then I covered the pan and every few minutes, turned the fish so that it gets cook. I top up the water when it got too low. It turn out pretty nice and the fish tasted like it was steamed. The only problem was that I underestimated the salt content in that one teaspoon of tomyam paste so it ended up too salty. So, next time, it’s going to be 1/4 teaspoon of tomyam paste. I didn’t finish the fish and kept half for the next day.

So, this is a really nice meal. But, I now have to exercise hard because I’m heading out for dinner with parents to have crab and a favourite prawn dish that I can never get it done right in Kuching. Gulp!