The day before, I cooked Opor Ayam, chicken in white curry. The day after, I found a pot with only white curry soup, no chicken left. So I strain it, and used it to steam some rice. Resulting a savoury and creamy steamed rice.
As side dish, I mixed 1 table spoon of white rice flour with a pinch of salt, a pinch of white pepper, a pinch of ground chili, a half teaspoon sesame oil, and 3 table spoon of plain milk. Mix well. Add some slices of tofu, until fully covered with flour mix. Deep fry in medium heat until golden brown. Take out and strain the excess oil.
This seasoned rice and milk tofu is good for breakfast or dinner. Enjoy!