After returning from our Hong Kong trip, my hubby had frequent craving for pumpkin porridge which he had eaten there. So we went to the supermarket and bought a quarter piece of pumpkin and some minced chicken home to cook pumpkin porridge for him.
I don't eat pumpkin and didn't try out the pumpkin porridge that he had in Hong Kong, so i don't really know how it taste it. But fortunately, my hubby feedback that it was nice and similar, so i guess it was a success.
Prep Time : 5 - 10 mins
Cooking Time : 20 - 25 mins
Yield : Serves 2 -3
Ingredients :
Seasoning :- 3/4 cup carousal rice, soaked in water for 1 hour, best overnight
- 1 quarter pumpkin, cut into cubes
- 50g minced chicken, or pork
- 2 tbsp frozen corn
- 1 tsp salt
- 1 tbsp sugar
Method :
- Season the minced chicken with a pinch of salt and 1 tbsp of water. Mix evenly.
- Steam the pumpkin cubes for about 5 mins or until tender. Put the cooked pumpkin into a processor and blend it until it becomes a smooth paste.
- Boil 3 cups of water and add in the soaked rice. You may use long grain rice if you do not have carousal rice.
- Boil the rice on high heat for 10 mins, then add in the pumpkin paste , minced chicken and corn into the pot and mix evenly until the porridge turns yellow.
- Lower the flame to medium / low heat and cook for another 10 - 15 mins. Stir constantly to prevent porridge from sticking to the pot.
- You may add in more water from time to time if the porridge becomes too dry.
- When almost ready, add in the seasoning.
0 comments:
Post a Comment