I give this porridge to my baby when he has a fever and does not have much appetite to eat. Ingredients 1 tablespoon Rice grains 1/2 cup Stock – An approximate amount. Use enough to cook the grains into porridge. 1/2 Small Japanese cucumber, leave the skin on. Method 1. Wash the
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’Tis the season for chestnuts. Have you experimented with using chestnuts in your cooking? Here’s a new recipe I created for Damien. It is very easy really, except for the part about preparing the chestnuts. You can always prepare it beforehand. This porridge is great for the under-12 months because the natural sweetness of chestnuts gives the porridge natural flavouring
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For this porridge, I specifically mention beef because it is better to use beef for the overall flavour. You can use other meat but the effect will not be the same. The quantity for pumpkin is just a rough approximation. You can add whatever amount you fancy. Ingredients 1½ cups stock ½ cup rice ½ onion, finely chopped 2-4 tbsp
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This recipe is adapted from a Lamb and Leek Shepherd’s Pie I made once before. Ingredients 100g Minced Beef 1 Small Onion, chopped 1 Stalk Leek, sliced thinly. Use the white part and discard the older, tougher green part. 1 Tomato, diced 1 Small carrot, chopped 2 Medium size potato, diced (sometimes, I replace with sweet potato instead) ¾
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The grilled fish gives a fragrance to this porridge. Ingredients A slice of fish fillet (e.g. threadfin or cod) Veggie or dried seaweed 2tbs minced ginger (with juice) 1½ cups stock ½ cup rice Steps Marinate the fish with a little soy sauce, minced ginger and pepper for about 30 minutes. Grill in oven until cooked and slightly browned.
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Ingredients A slice of fish fillet (e.g. threadfin or cod) ½-1 tbsp Dried seaweed, cut into tiny pieces 1½ cups stock ½ cup rice Steps Marinate the fish with a little soy sauce and pepper for about 30 minutes. Cook fish with stock and rice until boil. Add in seaweed and simmer until you get porridge. Add a bit
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The flavour of the bell pepper is really good after a bit of grilling. Avoid using green ones for this porridge. The yellow/orange ones are sweeter and therefore, more suitable for cooking with porridge. Ingredients Basic Chicken Porridge ½ Onion, finely chopped Handful of green peas ½ Yellow Bell Pepper Thyme Paprika Steps Grill the bell pepper in the oven
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Cook 1/2 cup of rice in 1 1/2 cup of chicken stock, adding 2-3 tablespoon of minced chicken meat. Cook until rice is very soft, porridge texture. Add veggies either in the form of frozen veggie cubes or chopped fresh veggies. (I usually prefer to do this just before the porridge is ready, so that the veggies won’t be over-cooked.)
Another flavourful porridge good even without salt. Ingredients 1 tablespoon Chopped Onion 1-2 teaspoon minced garlic 1 teaspoon minced ginger ½ cup fresh button mushroom diced into very small pieces Olive Oil 1/2 cup rice 1 1/2 cup stock 2-3 tbsp minced chicken Steps 1.Fry the onion, garlic and ginger in the oil until fragrant. 2.Add the mushroom and
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(Suitable for toddlers due to egg in the porridge) Ingredients Basic Chicken Porridge (with or without meat) 2 tbsp Frozen Mixed Vegetables 1 Egg Steps Thaw the mixed veggie. Cook together with Basic Chicken Porridge. When porridge is more or less done, bring to a boil again and add the egg. Stir to ‘break’ the egg. Simmer for a minute
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Basic Chicken Porridge+ Huai Shan (2 inch length) Steps 1. Peel off the outer skin of the Huai Shan. The inside is sticky and slippery. It can take a good while to soften Wai San, hence (a) Either pre-cook the Wai San in the stock first, OR (b) Cut/shave the Wai San into thin shavings. Cook together with the rest
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Ingredients Any soup your family is having for meal Rice Steps Simply cook the rice in the soup until you get porridge. Mash the ingredients of the soup to feed. If the soup has already been seasoned, simply add water to dilute before cooking with the rice grains.
