Showing posts with label Porridge/Congee. Show all posts
Showing posts with label Porridge/Congee. Show all posts

Friday, 11 January 2013

Oatmeal Fish Porridge

If you have being following this blog, you can find another similar Savory Oatmeal Porridge which I had shared the recipe a few years back. I still remember that recipe was taught to me by my ex-boss wife who always include it in their breakfast menu. And since we can easily purchase either Instant/Quick Cook Oatmeal from leading supermarkets and they both works well on Sweet (recipe) and Savory (recipe) dishes, hence oatmeal became one of my favourite pantry ingredients.


OATMEAL FISH PORRIDGE


This Oatmeal Fish Porridge can act as a great idea for weekend brunch or you can even serve it for dinner too. The idea of using fish slices is because I wanted to create something similar to Fish Congee but with more nourishing ingredients like carrot, wolfberries, gingko nuts and egg. But then it is still up to individual to mix and match with the ingredients that you prefer.


(Serves: 2  | Preparation: 5 minutes | Cooking: 15 minutes)

Ingredients:
1/2 Cup of Quick Cook Oatmeal (Quaker brand)
750ml Chicken Broth
150g Mackerel Fish Slices
1 Egg, lightly beaten
2 Stalks Spring Onion, cut into sections
Some Diced Carrot
Some Gingko Nuts
Some Wolfberries
Some Chopped Spring Onion

Method:-
1. Lightly marinate fish slices with salt, pepper and sesame oil, cornflour and set aside.

2. Preheat a saucepan with some oil, lightly fry the diced carrot and spring onion till fragrant, add in soup broth and gingko nut, simmer over low heat for about 10 minutes until carrot is soften.

3. Next add in quick cook oatmeal and continue to simmer till almost done (if the mixture is too thick, add extra 150 - 200ml of hot water/soup broth to dilute), add in fish slices and wolfberries.

4. When fish is cooked through, switch off the heat, drizzle beaten egg and give it a quick stir.

5. Ladle oatmeal into serving bowls, top with some chopped spring onion and fried shallot, serve immediately.


I guess for a change, this is not a bad idea for rice replacement as it look and taste somehow or rather similar to congee. And if you prefer more dilute version, add in either more chicken broth or reduce the amount of oatmeal. For me, I prefer a sticky texture if I am looking for some comfort food during cold weather.

Saturday, 17 November 2012

Pumpkin And Meat Porridge Using Cuisinart Hot And Cold Blender

Continue from my last experiment on using the new Cuisinart Hot And Cold Blender for my Broccoli And Spinach Soup I would be sharing another quick one-jug recipe on Pumpkin and Meat Porridge which I did a few days back while my boy was not feeling well. Indeed this new blender comes in handy for cooking porridge to feed from 1 - 4 person without having the hassle to stand beside the stove and keep checking the porridge to make sure it is not overflow or overcook.


PUMPKIN AND MEAT PORRIDGE


This innovative blender helps to cook porridge especially those type that is suitable for baby between 6 - 15 months. It is so easy to prepare as what you need to do is to add all the ingredients into the blender, press STIR, to COOK/SIMMER till the porridge is ready to be served.

 Although my boy is neither a baby nor toddler but this type of comfort porridge is always great to whet the appetite of those who are not well or just recovered from sickness. Moreover you could also control the texture of the porridge by adjusting the amount of water/broth used.


(Serves: 2 | Preparation: 10 minutes | Cooking: 30 minutes)

Ingredients:
  • 120g Chicken/Pork Fillet, cut into 1.5" cubes
  • 80g Pumpkin, cut into 1.5" cubes
  • 30g Carrot, cut into 0.5" cubes
  • 1/2 Cup Uncooked Rice
  • 600ml Water or Chicken Broth
  • 1 Century Egg(optional), cubes
  • Garnish with Fried Shallot, Ginger and Chopped Spring Onion


Method:-
1. Rinse the rice in a few wash, pre-soaked it in water for 30 minutes (preferably) before cooking. Drained well and set aside.

2. Using the Cuisinart Hot And Cold Blender, add in chicken, pumpkin and carrot cubes into the glass jar together with 1 teaspoon of oil. Set timer to 30 minutes and press the STIR button (on the right side) to stir the mixture regularly to avoid burning.

3. Through the hole on the press-on lid, add drained rice and water/chicken broth into the glass jug and bring it to boil using HIGH heat. (it takes about 2 - 3 minutes)


4. When the mixture comes to boil, change to LOW and cook the mixture for 7 - 10 minutes before switching it to SIMMER and continue to cook until end of the cycle.

5. Once everything is cooked, PULSE it a once or twice if you prefer a smooth texture for the porridge.

6. Ladle the porridge between serving bowls, top with some century egg, fried shallot and spring onion. Serve hot.


So you see, after about 30 minutes of cooking time from scratch you are able to enjoy a bowl of delicious homecook porridge using whichever ingredients that you prefer. And moreover the best part is, when you get home from work, you just need to put everything in the blender and with a touch of button your meal will be ready by the time you finished your shower.



UPCOMING CUISINART RECIPE


Black sesame paste is one of the common dessert found in dessert chain outlets such as Ah Chew Desserts, Dessert Hut, Er Gu Dessert (二姑糖水) and etc. Consuming of black sesame paste is also believed to nourish the blood, lubricate the intestines and clear "wind" in the stomach. So stay tune for the upcoming recipe soon!

Friday, 2 March 2012

{Photo Friday} Garden Theme Bento

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It's not everyday that I would prepared nicely decorated Bento for my boy. But since this week is his school exam week, I decided to make something special for his lunch in order to cheer and reward him for the stressful week.

Since it is for lunch, I have prepared something more filling and yet quick to serve up when my boy gets home. Here with his favourite fishball and sausage I managed to re-create them into "mouse", "caterpillar" and "friends".

Pin It
Sweetcorn, potato and carrot porridge that is decorated with sausage to form a little "mouse" in the garden with "carrot" flowers. I am sure this presentation would win the heart of kids who dislike having vegetables in their meal.


SOME OF MY BOY'S FAVOURITE BENTO


Penguins Bento

Angry Birds Bento

Pooh Pancake Bento

Mother's Day Bento

Bear Bread and Hamroll

My Buddy

Have a great weekend everyone!!!!


Saturday, 3 April 2010

Huai Shan & Lily Bulbs Congee

Recently I have shared with you "Steam Chicken Fillet With Huai Shan" using fresh Huai Shan and "Double-boiled Fresh Lily Bulbs Soup" with Fresh Lily Bulbs respectively. Accordingly to Chinese Physicians, these two ingredients are very nutritious and benefits the Lungs and and strengthens the Spleen.

Huai Shan is used to strengths the Spleen and Stomach and it is a very good Chinese herbal medicine to strengthen the body. So this congee is a good choice to remove Dampness in the body and flu in summer which is great for kids. Adding lean pork and lily bulb brings out the extra sweetness and flavour of this congee which is a very healthy meal for the kids or elderly.

Ingredients: (serves 2)
100g Fresh Huai Shan(鲜淮山)
1/2 Cup Of Rice
100g Lean Pork, cut into thin slices
2 Fresh Lily Bulbs(鲜百合)
1 Litre Of Water

Method:
1. Rinse and use a vegetable peeler to peel off the outer skin of the Fresh Huai Shan, rinse and cut into big chunks.
2. Rinse, clean and remove the petals from the bulbs, soak in water for a few seconds to remove dirt.
3. Rinse the rice for about 3 to 4 times, then soak with some water while preparing the soup base.
4. Bring 1 litre of water to boil in a medium pot, add in fresh huai shan and lily bulbs simmer over low heat for about 15 minutes, add in the drained rice.
5. When the mixture comes to boil again, add in the lean pork and cook the congee over medium low heat for about 15 minutes or till done to your liking, remember to stir on and off.
6. When done, cover and let it stand for 5 minutes before serving.


This congee helps to strengthens the Spleen and Stomach and as well helps regulating the body system. If your prefer, you can also add some fresh lily petals on the congee before serving to bring out that extra lovely fragrance and extra crunchiness. Posted by Picasa


Sunday, 12 July 2009

Frog & Pumpkin Porridge

This is one of Rey's favourite weekend lunch that I always prepared for him either on Saturday or Sunday. The method is more or less the same but then I will rotate on the ingredients depend on what he prefer during that week. Our "little master" will tell me what he wants for the day before we headed for marketing. Today's menu might sounds a bit "yucky" to some of you because of the use of "Fresh Frog". But in Asian country like Singapore, Frog porridge is very commonly found in most household where the elderly will choose it to cook porridge for kids.

Since Rey is a picky eater who don't really eat meat or vegetable on it's own. We have to work on ways to get things into his mouth, so the most easier way that both me and my mum will do is to put everything into the porridge and serve it to him as one dish meal. This is a very nutritious porridge which consists of his favourite pumpkin and potato. Posted by Picasa

Ingredients: (Serves 2)
3 Pieces of Pork Ribs
1 Fresh Frog(田鸡), skin removed
60g of Pumpkin, without skin
1 Medium Potato, cut into quarters
Some Red Dates & Wolfberries
1/2 Cup Uncooked Rice
600ml - 800ml Water

Method:
1. Pre-wash the rice and soak with some water for about 30 minutes, this is enable the rice to soften and cook faster.
2. Wash and clean the pork ribs and fresh frog then blanch them in boiling water for a about 3 minutes, rinse and set aside.
3. Next bring about 600ml of water to boil then add in the pork rib, frog meat, potato cubes, red dates and wolfberries and let it bring to boil again then simmer for about 15 minutes over low heat.
4. Add in the rice(drained well 1st) and pumpkin(don't cut into small pieces, leave it as it is) let it simmer accordingly until the rice is done to your liking.
5. Season it with some salt and sesame oil if you prefer then serve.


My boy love the pumpkin to be mashed together in the porridge and serve with the soft cooked potato. Usually I cooked this dish with Cod fish but for a change today, I replace the Cod fish with fresh frog meat.

Note:
a) I bought the fresh frog from the wet market which is already without the skin.
b) I use a small claypot to cook the porridge because we love that smooth texture compare to the normal pot.


Sunday, 1 March 2009

Lotus Seeds & Cod Porridge

Cooking and making sure that our kids have the best nutrition of all is always the tougher job for a mum. Although I love to cook and bake but then my son was rather a picky eater when it comes to food. He won't eat rice that is too soft or too dry. He wants his porridge to be cooked in certain standard.... As far as I know I didn't impose all these eating habits to him but I don't know why he is so particular when it comes to food so with his problem it's always hard for us to feed him with stall food. So whenever I can, I will cook porridge for him because it is the best and easier way to incorporate more items in it so as to get all the nutrition in one pot.

Today's dinner will be Lotus Seeds & Cod Porridge, in order to make the porridge come with a nature, fragrant and sweet taste I added some sweet corn, carrot slices, wolfberries and lastly some Chinese barley. As you know Lotus Seeds strengthen the Heart, Liver, Spleen and Kidneys and also energize the Qi and promote blood cell formation. So sometime is good to add it into porridge or soup to promote good health. And I always cook something like this in two person portion so that both my dear son and I will get to enjoy the same food.........and this is one of Reyon's favourite Porridge dish. Posted by Picasa

Ingredients: (serves 2)
1/2 Cup Uncooked Rice
120g Cod Fish Fillet, cut into thick slices
1/4 Section of Sweet Corn, cut into halves
6 - 8 Slices of Carrot, cut into 0.5cm thick
1/2 Tablespoon of Wolfberries
8 Dried Lotus Seed, pre-soaked in hot water
2 Tablespoons of Chinese Barley

Method:
1. Wash the rice and add enough water for making porridge then bring it to boil.
2. Add in the sweet corn, carrot, lotus seeds and barley; simmer over low heat till the rice grain is soft.
3. When the porridge is almost done, remove the barley bag and add in the cod fish slices and wolfberries.
4. Let it simmer for about 5 minutes, switch off the heat, covered and let the porridge rest for about 10 - 15 minutes before serving. (this will allow the grain to slowly absorb the fish flavour and as well expand into much softer texture, but if you prefer whole grain porridge you can serve it immediately)

Note:
1. As you can see I place the Chinese Barley inside a disposal tea-bag before putting it into the pot to cook with the rest of the ingredients so that the cooked barley will not be mixed into the porridge.(for this case, i just want the barley to make the porridge more fragrant)
2. Rinse and soak the dried lotus seeds with HOT water till soft. (DO NOT use tap water to rinse first or else it won't be soft easily)

Related Post:
1. Cod & Wolfberries Porridge


Sunday, 28 December 2008

Cod & Wolfberries Porridge

Cook this quick and easy nutritious porridge for our dinner. I have turned this simple dish into two version that suits both kid and adult. I cooked the porridge with some wolfberries until almost done then I add in the half-cooked pan-fry cod fish and continue to simmer till done.

Wolfberries can strengthens our body and bones, supplements kidneys and energy, nurses liver and clarifies eyes. It also cultivates energy and aids yang bodies, moistness lungs and stops coughing. Whereas Cod is a popular fish with a mild flavor, low fat content and a dense white flesh that flakes easily. The use of cod fillet is to prevent bone that might be found inside the fillet and cause hazard to kid when they consume.

If your kid is not fancy of eating fish, this is a good dish which i find it suitable to incorporate fish into their meal, as the porridge is ready to be serve, you can just check for bone in the fillet then mash it together with the porridge and feed the kid, the texture and colour of the cod fillet blend well with the porridge and the kid don't really notice the existing of the fish...... :)Posted by Picasa

Ingredients: (serves 2)
1/2 - 3/4 cup of uncooked rice
1 Medium Size Cod Fillet, around 100 - 120g
1/2 Tablespoon of Wolfberries, rinse
600ml - 700ml Water
1 Century Egg, roughly chopped

Methods:
1) Wash the rice and soaked it with the require amount of water for about 30 minutes before cooking so that the texture of the porridge will be nicer and easier to cook through.
2) Next cook the porridge accordingly. While cooking the porridge, rinse, check for bones and marinate the cod fillet with some soy sauce, pepper and dust with some cornflour.
3) Next heat up a non-stick pan and lightly grease it with some oil then pan-fry the cod fillet, skin side down for about 2 minutes till sightly brown on both sides. (the purpose of pan-fry the cod fillet is to keep it whole while adding into the porridge and also the oil of the cod fillet will actually enhance the favour of the porridge)
4. Remove the half-cooked fillet and set aside.
5. When the porridge is half-way done (you can test by press the grain of the rice to see whether is it soft), put in the cod fillet and wolfberries and continue to simmer till the porridge is done.
6. If the content is too dry, you can add in more HOT water to dilute to the texture that you prefer. (usual I use my themo magic cooker to make the porridge as it require lesser time and it also able to keep the porridge warm till we are ready to consume)
7. When the porridge is ready to serve, remove the kid's portion of the porridge, add in some mashed code fillet(you can mash the cod fillet a separate bowl in order to check for bones) and serve warm.
8. As for the adult, you can add in the century eggs and serve with some shallot oil, pepper and etc....

Note:
a) If you prefer to add more fish, you can choose a bigger portion.
b) The use of the century egg is optional if you don't prefer.

You can also check on my other recipes using which use Cod Fillet @ COD RECIPES.


Friday, 7 April 2006

Fish Porridge With Fresh Lily Bulb

Since I still have some left over Kai Lan which I bought for yesterday Mix Vegetable Alphabets Pasta. I used it some other ingredients that I had in the fridge to whip up this Fish Porridge With Fresh Lily Bulb. This porridge consists of a few kinds of vegetables, walnuts, fish and fresh lily bulb, which make it very appetizing and sweet for toddler to eat. Most of all, I mixed some yellow millet and crushed yellow corn with rice to cook the porridge in order to boost up the nutrition value.


Fresh Lily Bulb(鲜百合): It’s taste is good and sweet and it’s nutrition value is like Ginseng, having the effect of moistening the respiratory tract and skin, relieving coughing and reducing phlegm and calms spirit. It has therefore earned for itself the name of “Vegetable Ginseng”.

Ingredients:
1/3 Cup Rice(白米)
1/3 Cup Yellow Millet (黄小米)
¼ Cup Crushed Corn Millet (黄玉 米羹)
1 Kai Lan Stem(芥 兰 ), diced
1 Small Carrot, diced
1 Small Potato, diced
1 Big Fresh Lily Bulb(鲜百合)
1 Handful of Cooking Walnuts(核桃)
$2 Of Sheng Yu(生鱼)/Wu Yu(午鱼) Slices

Methods:
1. Wash the rice and soaked with suitable amount of cooking water for about 20 minutes.
2. Season the fish slices with some shredded ginger, pepper, salt and sesame oil.
3. Wash and peel the fresh lily petals and soaked in some water for a while to remove the dirt.
4. Bring the rice water to boil then add in all the vegetables and walnuts and let it cook until vegetables are tender and the porridge is cooked through.
5. When the porridge is done, add the fish slices and discard the ginger.
6. When the fish is done, add in some salt to taste if you prefer then serve warm.

Notes:
You can get fresh lily bulb in NTUC or Cold Storage under the vegetables section. It cost about $2.20 per packet. Or you can replace it with some dried lily bulbs if you can’t get hold of the fresh type.




For the fish, you can used any kind of fish slices that you prefer. Posted by Picasa


Saturday, 1 April 2006

Mix Vegetables & Walnut Porridge

Had tried cooking this porridge twice by adding different ingredients. Previously I used pork mince, carrot, potato and walnut cook with Rice Grain(白米), Yellow Millet(黄小米) and Walnuts. And this round, I added more vegetables and no meat. It's a very healthy and nutritious porridge for young children. But the most time consuming part is to remove the skin from the dry walnut. My son love it so much whenever I add it to his porridge.

Ingredients:
1 Packet Of Dry Walnut, about 350g

Methods:
1. Soak the walnut in water for about 15-20 minutes then slowly break it up into to parts and use a toothpick to remove the outer layer skin.
2. Rinse the clean walnut with water then you can either leave in to dry under the sun or you can roast it on a non-stick pan until slightly golden brown.
3. Leave it to cool before putting them in container and store it in the fridge for further use.

Millet contains more calories than wheat, probably because of it’s higher oil content of 4.2% which is 50% polyunsaturated. Millet is rich in B vitamins, potassium, phosphorus, magnesium, iron, zinc copper and manganese. It’s protein content is a little lower than that of wheat as are the essential amino acids. Like wheat, lysine is millet’s limiting amino acid. However, millet contains enough protein to still be considered a good protein source.


When it comes to their health benefits, Walnuts definitely are not a hard nut to crack. This delicious nut is an excellent source of omega-3 essential fatty acids, a special type of protective fat the body cannot manufacture. Walnuts' concentration of omega-3s (a quarter-cup provides 90.8% of the daily value for these essential fats) has many potential health benefits ranging from cardiovascular protection, to the promotion of better cognitive function, to anti-inflammatory benefits helpful in asthma, rheumatoid arthritis, and inflammatory skin diseases such as eczema and psoriasis.

In addition, walnuts contain an antioxidant compound called ellagic acid that supports the immune system and appears to have several anticancer properties. So for today's porridge, I used the following:

Ingredients:
1/2 Cup Rice
1/4 Cup Yellow Millet(黄小米)
1/4 Cup Crushed Yellow Corn(黄玉米羹)
1 Carrot, dice into small cubes
1 Potato, dice into small cubes
1/2 Orange Sweet Potato, dice into small cubes
1/2 Japanese Sweet Potato, dice into small cubes
1/2 Stalk Of Cai Xin Hua Sterm, dice into small cubes
1 Handful of Dried Walnuts

Methods:
1. Wash and soak the rice, yellow millet and crushed yellow corn in suitable among of water for cooking porrdge for about 1 hour.
2. Bring the water to boil then add in all the vegetables and walnuts then simmer over low heat until all the vegetables and rice are cook through.
3. You can season it with some salt of stock cube to enhance the flavour.

Notes: It's a very nutritious porridge and you can add in any other ingredients as you prefer like: chicken, fish or pork. Posted by Picasa


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