What's
New
Pumpkin 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.
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 bitsDirections
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!
Beautiful porridge!
Thank you for your comment on my Bramble Icicles… I replied here:
http://www.coffeeandvanilla.com/?p=2195
Have a wonderful day, Margot
Hi,
Just a short note to let you know you have been awarded with Arte Y Pico award:
http://www.coffeeandvanilla.com/?p=2271
Have a nice day :)
Margot
Thanks again everyone :-)
Chef Erik: Your version sounds wonderful & exotic :up:
Margot: Woah thanks for the award!! :XO: :halo:
Pingback: Stir-Fry Udon (Yaki Udon) | NoobCook.com
Pingback: Pork Porridge (猪肉粥) | NoobCook.com
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.
Sorry, please add the scallops to simmer with the porridge. Will amend the recipe later.
Hi Wiffy, can I use brown rice and add some green veg? Which veg would u recommend?
Hi Beanie, yes you can use brown rice. As for veg, you can add your favourite such as broccoli, napa cabbage, carrot etc…
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.
feel free to adapt the recipe and substitute the ingredients. the scallops make the porridge sweeter.
This looks yummy! Can I substitute pumpkin with butternut squash and use ikan bills instead of salted salted fish? Thanks!
Pingback: Porridge/Congee Recipe (Stove-top Method)