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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

(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


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.

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

Leave a Comment

26 Responses to “Pumpkin Porridge”

  1. Coffee and Vanilla — May 4, 2008 @ 7:10 am

    Beautiful porridge!

    Thank you for your comment on my Bramble Icicles… I replied here:

    Have a wonderful day, Margot


  2. Coffee and Vanilla — May 11, 2008 @ 2:17 am


    Just a short note to let you know you have been awarded with Arte Y Pico award:

    Have a nice day :)



  3. wiffy — May 11, 2008 @ 3:24 pm

    Thanks again everyone :-)

    Chef Erik: Your version sounds wonderful & exotic :up:

    Margot: Woah thanks for the award!! :XO: :halo:


  4. Sharon — May 26, 2012 @ 10:29 am

    Hi wifey, I am cooking the dish now,…. But after I hv added water, then only i discover the scallop still on the table, when do I add in the scallop? It was not mentioned….. So, I just put into the porridge! Thanks for sharing this recipe.


    • wiffy replied: — May 26th, 2012 @ 6:47 pm

      Sorry, please add the scallops to simmer with the porridge. Will amend the recipe later.


  5. Beanie — October 30, 2012 @ 4:36 pm

    Hi Wiffy, can I use brown rice and add some green veg? Which veg would u recommend?


    • wiffy replied: — October 30th, 2012 @ 5:07 pm

      Hi Beanie, yes you can use brown rice. As for veg, you can add your favourite such as broccoli, napa cabbage, carrot etc…


  6. chris chan — August 22, 2013 @ 2:45 pm

    Is it ok to leave out the butter and scallops. Would it make a different to the taste?
    Can i add yam?

    Thank you for this recipe.


    • wiffy replied: — August 26th, 2013 @ 2:12 pm

      feel free to adapt the recipe and substitute the ingredients. the scallops make the porridge sweeter.


  7. Felicia — December 2, 2013 @ 1:43 pm

    This looks yummy! Can I substitute pumpkin with butternut squash and use ikan bills instead of salted salted fish? Thanks!



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