Fish Porridge

I love to eat porridge when it rains because nothing beats the warmth of a bowl of piping hot porridge. Fish porridge wasn’t in my plan but I still have a huge piece of fish filet in the freezer and I want to finish it before I forget about it ;p
I love this porridge although my mum would say porridge with potatoes and carrot is for babies only. Haha….don’t tell me you think the same. I like to have some vegetables in my meal, so I like to add it in the porridge as well.


Ingredients:
Fish Fillet
Dried Scallops
Potatoes
Carrot
Ginger (lightly bruised)
Rice
Water
Salt
Pepper
Sesame Oil
Light Soy Sauce


Method:
1. Marinate fish fillet with pepper, sesame oil and light soy sauce. Set aside.
2. Cook rice with water. Add in ginger, carrot, potatoes and dried scallop.
3. Let porridge cook until done. Add in fish fillet.
4. Season with salt.5. When fish is cooked, porridge is ready.

Dried Oyster, Peanuts and Mushroom Porridge

It’s been a busy week and I just wanted to cook something simple, nice and nutritious. Porridge won’t go wrong ;p
Since there isn’t much vegetables in the dish, we finished off dinner with a simple bowl of kiwi and pear.

Ingredients:
Brown rice
Peanuts (soaked for a few hours)
Chinese Mushroom (soaked till soft and cut into small pieces)
Carrot (cut into small pieces)
Dried Oyster (soaked and cut into small pieces/own preference)
Chicken meat (I didn’t cut it, just put in the whole piece of chicken breast)
Water
Salt
Pepper
Sesame Oil


Method:
1. Dump everything into the rice cooker except the chicken (add in when it boils).
2. Cook till you get the porridge to the texture of your preference.
3. Season with salt, pepper and a little sesame oil.
Yummy!!!

Scallop Porridge with Minced Meat & Dried Figs

Porridge is one of my favourite food and I cook it quite often since it's really easy to prepare. Those who know me would know I like to experiment with new things when it comes to cooking. I remembered my friend's mum used to cook her soup with dried figs and she told me the figs add sweetness to the soup. So, I thought I'll try that in the porridge!


Whether it's the figs or not, I like this porridge :)

Ingredients:
Dried Scallops
Carrots (cut into cubes)
Potatoes (cut into cubes)
Dried figs (3-4 pieces)
Ginger
Brown Rice
Water
Minced Pork (marinated with soy sauce, sesame oil, pepper, corn flour)
Salt


Method:
1. In a pot/slow cooker, put in rice, ginger, dried scallops, dried figs, carrots and potatoes. Add water.
2. Cook till porridge is almost done.
3. Use a spoon and scoop the minced meat into the porridge.
4. When minced meat is cooked, season with salt.

Pumpkin Porridge

I think this is very nutritious with pumpkin, carrot and the brown rice :)





Ingredients:
Pumpkin (cut into cubes)
Carrot (diced)
Onion
Garlic
Dried shrimps (soaked)
Any green vege
Chicken Frankfurters
Brown rice
Water
Salt
Oil


Method:
1. Wash rice and cook in a slow cooker/pot with enough water.
2. In a wok, heat a little oil and saute the garlic and onion till fragrant.
3. Add in dried shrimps and stir fry for 1min.
4. Add in carrot and pumpkin. Season with a little salt.
5. Dish up and pour in this mixture into the porridge when it starts boiling.
6. Let the porridge continue to cook for ~1 hour or longer if you’re using a slow cooker.
7. Season with salt.
8. Blanch the vege and chicken frankfurters in boiling water.
9. Serve with porridge.

Pork & Preserved Salted Vegetables Porridge

As usual, I cooked this over the night with the slow cooker. The slow cooker is really useful for busy (and lazy) people like me (OK, I am more on the lazy side ;p).


Ingredients:
Pork (cut it anyway you like)
Preserved salted vegetables
Carrot (diced)
Brown rice
Water
Pepper


Method:
1. Wash the rice 2-3 times and put it into the slow cooker.
2. Put everything into the slow cooker. Add water.
3. Cook with high heat till boiling then switch to auto mode. Leave it till meal time.
4. Add a dash of pepper before serving.

Note: Do not add salt as the salted vegetables, as the name has it, is salty enough!

Mixed Vegetable Porridge

OK, this photo looks so blurred but I didn’t bother to take a few more because I was almost famished by the time I finish doing brisk walking and came back for dinner ;p



Ingredients:
Brown rice
Chinese cabbage
Carrot (cut into cubes)
Yam (cut into cubes)
Chicken meat
Dried scallop
Ginger (crushed lightly)
Salt
Pepper
Water


Method:
1. Wash and rinse rice 2-3 times.
2. Put all ingredients into the slow cooker and let it cook over high heat till boiling, then switch to low/auto mode and cook till done.
3. Season with salt and pepper.

Chicken and Scallop Porridge

My ultimate comfort food....a bowl of piping hot porridge!
This is today's breakfast :) Started cooking last night after dinner, and then transferred it into the slow cooker to let it cook slowly loh...haha.
This is really very nice, so anyone who wants to eat porridge or prepare a nice breakfast for your loved ones, try this!


Ingredients:
Chicken meat (cut into cubes)
Chicken bones
Potatoes (cut into small cubes)
Carrot (cut into small cubes)
Dried scallop
Rice (washed and soak for 30min -put it in the fridge)
Light soya sauce
Oyster sauce
Sugar
Sesame oil
Salt
Pepper
Spring onions (cut into fine pieces)
Ginger


Method:
1. Pour boiling water over the chicken bones.
2. Remove the chicken bones.
3. Boil a pot of water, add in the chicken bones, dried scallop, carrot, potatoes, garlic and ginger (put a piece of about 2cm long and cut into it a little so that the flavor can permeate easily) and rice.
If you are using slow cooker throughout the whole process, you can just leave the rice to cook. If you are cooking this with a stove first (like what I did), then you need to stir it to avoid the rice from sticking at the bottom of the pot. Use medium heat for stove.
4. Meanwhile, marinate the chicken meat with sugar, salt, pepper, light soya sauce, sesame oil and oyster sauce for at least 30min.
5. Cook the rice until it turns into porridge, add in the marinated chicken meat.
6. This should all take ~1 hour and you can serve the porridge now if you want to (just add salt to taste before serving). I prefer it to be really broken down and thick, so at this point, I transferred it into a slow cooker.
7. Set the slow cooker to automatic mode, and let it cook overnight (if you're not cooking it overnight, then let it stay in the cooker until serving time).
8. Add salt to taste and there you go.....a nice bowl of porridge. Garnish it with shreds of ginger and some spring onions.