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Pumpkin Porridge

   

Pumpkin Rice & Porridge
One Dish, Two Ways – Pumpkin Rice & Pumpkin Porridge

This recipe came about because when I tried to make Pumpkin Rice again, I accidentally added too much water in the rice cooker. The result was wet, mushy and sticky rice which is not nice at all. Instead of throwing it away, I thought of converting the yucky wet rice to porridge and it works totally! I just dump the half-cooked rice into a thermal cooker, add about 1-2 litres of water, and bravo, we had yummy pumpkin congee that day and this accidental recipe is now a keeper’s. When making pumpkin porridge, increase the quantity of salted fish, lean meat and butter.  With so much water, I wanted the congee to still taste as rich as the Pumpkin Rice. I also added red dates & dried scallops to enhance the taste.

Pumpkin Porridge

Ingredients
(Serves 4)

– 150g pumpkin (without skin), cut to small cubes
– 200g pork belly (aka sam cham bak, 3-layered pork, 3层肉), cut to thin stripes
– 2 portebello or shiitake mushrooms, cut to big cubes
– 3 cloves garlic, minced
– 1/2 large onion, finely chopped
– 1 cup of rice, washed
– 6 dried scallops
– 10 red dates
– 2 litres of water
– 50g butter
– 1 tbsp wolfberries
– 2 tsp of light soy sauce, to taste
– 30g salted fish, cut to small bits

Directions

1. Fry pork slices in wok. When pork is entirely cooked on the surface, take out and set aside on a plate.
2. Heat butter in wok. Saute garlic, onions and salted fish until the onions are clear. Add pumpkin, mushrooms and stir fry for a short while.
3. Add uncooked rice and stir fry until the rice is well coated in the ingredients.
4. Transfer contents of the wok to a soup pot. Add wolfberries, red dates, previously cooked pork, water and bring to a boil. Stir the base of the pot frequently to prevent the rice from sticking to the base.
5. Simmer on a low heat for about 20-30 minutes (or longer if you want congee*), while leaving lid partially covered (if you cover fully, the water will spill over). Season with light soy sauce.

thermal_cooker
* Using a thermal cooker will save you hours of gas consumption if you are making congee, soups & stews!

                                           

Leave a Comment





23 Responses to “Pumpkin Porridge”

  1. tigerfish — April 29, 2008 @ 4:53 pm

    I’ll take it! What you say is a disaster…is one of my fav food…PORRIDGE!

    Yes. I hate to have the gas stove turned on for so long when I want to cook soup and stew. But I cannot use my slow-cooker (bought in S’pore) in Taiwan. Different voltage le! :(

    Reply

  2. Joyce — April 29, 2008 @ 7:58 pm

    Clap! Clap! Pumpkin Porridge sounds like a nice wintry dish to eat on a cold chilly day.No winter here but good enough for a wet rainy day. One Dish Two Ways is indeed clever! :D

    Reply

  3. Nilmandra — April 29, 2008 @ 9:36 pm

    What an inspired idea to conver that into congee! And it looks great too. I love using my slow cooker for double boiled herbal soups and for stews.

    Reply

  4. didally — April 29, 2008 @ 10:01 pm

    This looks really good! I miss having porridge at home. The husband don’t like porridge. :x

    Reply

  5. Lydia (The Perfect Pantry) — April 30, 2008 @ 7:36 am

    Sometimes the best dishes are the ones that result from “accidents” in the kitchen! Looks like this is one of those great dishes.

    Reply

  6. Kevin — April 30, 2008 @ 9:10 am

    Both the pumpkin rice and congee sound really good! Great way to innovate and turn an accident into a success!

    Reply

  7. wiffy — April 30, 2008 @ 10:22 am

    Thanks for the comments! =D

    tigerfish, Nilmandra:: I am using a thermal cooker and not slow cooker, so I don’t need electricity as well! :-) It works by putting the inner pot inside an outer pot, the outer pot ‘traps heat’ very much like a vacuum flask and food stays warm and get cooked, slowly, for up to 8 hours! :up:

    Reply

  8. daphne — April 30, 2008 @ 11:34 am

    ahh.. I love comfort food.. I have never thought of using pumkin in congee but that looks like a fab idea. Like the colours as well. Next time I have some left over pumkin, I know what to do. thanks!

    Reply

  9. Foodie Pam — April 30, 2008 @ 12:47 pm

    Love the transformation. I won’t have pumpkin till the fall but this definitely a dish I’ll try… Thanks for joining in Leftover Tuesdays.

    Reply

  10. Chef Erik — May 2, 2008 @ 8:24 am

    :up: Looks great. I made a rice dish like this with forbidden rice and pureed banana. :up:

    Reply

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