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Media Informasi Game Online Terbaik Di Tahun 2023

27Nov, 2023
Author Image pbnbigesdi ,,,,,,
Dried Scallop & Pumpkin Brown Rice Porridge 瑶柱金瓜糙米粥

Rice has always been a staple diet in our Asian families. But ever since my dad was hospitalised for quite awhile earlier, and having frequented the hospital very often then, I started noticing that some of the patients were served brown rice instead of our conventional white rice. And having checked with the people at the hospital, it was realised that those who were served brown rice were in fact diabetes patients who required a lower sugar content in their diets.

 

That’s where my concept of eating healthy brown rice becomes more entrenched and I started doing it on a more often basis whenever I could. I suppose many people starting having the “detest look” upon asking them to eat brown rice, after all healthy food are never delicious to begin with. Our general idea of brown rice is often associated with it being tough and dry. So mum always tell me to mix our traditional white rice with some brown rice so that it doesn’t taste so wholesomely of the brown rice right from the beginning.

 

 

However, this Kinmemai Better Brown rice retracts all the assumptions mentioned above and proved itself as indistinguishable as compared to our white rice, but without eliminating any of the extra nutritional benefits you can get from the brown rice. 

 

 

With a “Healthier Choice” stamp of approval from the Singapore Health Promotion Board, you can be sure that this particular brown rice is packed with all the goodness you can get from its extra fibre, vitamins and minerals right down to its conventional taste that will keep you wanting for more.

 

 

With that, I actually prepared a Dried Scallop and Pumpkin Brown Rice Porridge from Kinmemai Better Brown rice and it was so so proven right. The distinguishable toughness of traditional brown rice wasn’t in existence at all and compiled with fragrant scallops and healthy pumpkin, this porridge is geared with all the taste it deserves. In fact, I stir fried the condiments and seasoning together first to bring out the flavours before cooking them on a stew pot thereafter. It was deliciously good !

 

 

Hope you guys will enjoy this Dried Scallop and Pumpkin Porridge cooked entirely from Kinmemai brown rice as much as I do ! Enjoy !!

 

Kinmemai Brown Rice can be found at the following retail points for your info :

– Cold Storage

– Cold Storage Market Place

– Emporium Shokuhin

– Fish Mart Sakuraya

– Isetan Jurong East

– Isetan Scotts

– J-mart

– Jasons The Gourmet Grocer

– The Japanese Association

– Meidi-ya

– Thomson Medical Centre Pharmacy

 

Dried Scallop & Pumpkin Brown Rice Porridge 瑶柱金瓜糙米粥

 

Recipe type: Main

Cuisine: Chinese

  • 1 cup brown rice (rinsed and drained well)
  • 700-800ml water
  • 3 dried scallops (soak in the water as listed above till softened and drained, retained the scallop water and shred the scallops by tearing them apart)
  • 100g pumpkin puree (cut the pumpkin to chunks, microwave it till softened before blending it till puree form)
  • 100g diced pumpkin
  • 30g preserved radish (soaked in water to remove away the excess salt and drained well)
  • 1 tbsp minced garlic
  • 2 tbsp diced shallots
  • 1 tbsp cooking oil
  • 1 tbsp oyster sauce
  • ½ tsp pepper
  • ¼ tsp salt
  • ½ tsp sesame oil
  • ½ tsp chicken powder (optional)
  • some chopped spring onions
  • some toasted peanuts
  • some fried shallots

3.5.3208

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24Nov, 2023
Author Image pbnbigesdi ,,,,,
Pumpkin Seafood Porridge 金瓜海鲜粥 – Eat What Tonight

Shiok shiok weather these days call for a pot of piping hot porridge ! So here comes a real delicious Pumpkin Seafood Porridge that not only looks so delectable but also taste absolutely yummy ! The lovely hue from the pumpkin blended so well with the porridge, making it look so luscious and velvety smooth, isn’t it ? LOL. 

And because the chilling weather was that comforting, so the serving of seafood was pretty generous too with a good amount of prawns, scallops, crab meat, fish slices, etc etc.

Not sure if anyone of you enjoys porridge like how I do, I love my congee to be kind of thick and sticky instead of watery, yet still with a bit of grainy. So usually I will try to cook it till my desired consistency which is what you see. And it usually takes around an hour plus or so, with constant stirring as this texture of congee will stick and get burned out easily at the bottom of the pot, if it’s not stirred constantly.

Other than that, cooking a desired congee is thereby quite effortless. Simply combine the stock and water with the rice, some seasoning to taste, and whatever ingredients desired, served it with lots fried shallots, a healthy and very comforting congee is pretty much easily achievable.

And I am treasuring the cool days whilst it last with lotsa comfort foods for now ! Soups, porridge and spice, all that that are best served in this weather !! Especially I can enjoy all these food peacefully without sweating all over like mad. 

So here’s a quick and easy Pumpkin & Seafood Porridge’s recipe in line to share !

Pumpkin Seafood Porridge 金瓜海鲜粥

 

Total time

 

Recipe type: Main

Cuisine: Chinese

  • 300ml stock (can be store bought/home cooked)
  • 400ml water
  • ¾ cup rice, washed
  • 350g pumpkin, cut into small parts
  • 1 tbsp shallot oil
  • 4-5 pcs prawns
  • 20g crabmeat (I used frozen ones)
  • 4-5 pcs scallops
  • 5-6 pcs fish slices (I used Toman fish fillet slices)
  • 5-6 pcs abalone slices (I used imitation abalone slices known as 贵妃片)
  • ¼ tsp pepper
  • salt to taste (if necessary)
  1. Microwave the pumpkin with some water at 800W for approximately 5-6 minutes until they turn soft.
  2. Mashed the pumpkin with the back of a spoon until they resemble puree liked.
  3. Add the stock, water, shallot oil and rice in a pot and cooked on medium heat.
  4. Once the water starts to boil, add the pumpkin puree from Step 2 and mix it well with the rice.
  5. Stir constantly and continue cooking until the rice turns soft. Adjust with more water if necessary to cook rice porridge till desired consistency. (I took around 1 hour+. for my desired texture.)
  6. Stir constantly throughout the cooking. Add the pepper, salt (if using), crabmeat and mix well.
  7. Just before serving, add the prawns, scallops and fish slices. Cook till all the seafood are done before removing from heat.
  8. Serve hot immediately with fried shallots.

3.5.3208

 

 

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21Nov, 2023
Author Image pbnbigesdi ,,,,
Barramundi Fish Porridge – Eat What Tonight

With thanks to the kind folks at Kuhlbarra, I am really pleased to receive these barramundi fish belly from them once again. With that, I prepared a fish porridge that’s wholesomely cooked using homecooked chicken stock, dried scallops and grated ginger, with literally no seasoning being used.

 

The barramundi fish belly was smooth and succulent and pose an excellent amount of omega 3 and collagen. But for those who prefer something less fatty, the barramundi fish portions itself would be another perfect choice for this porridge.

 

 

As you can see from my feed, porridge and noodles have always been my kind of things, not forgetting sandwiches and bread ! LOL. This porridge though without or rather minimal seasoning, was still flavourful and good in every way. And with the boneless barramundi fish that came all ready to be cooked, serving of this dish is certainly quite a breeze.

 

 

If you are a porridge-y person like myself, I am sure you will enjoy this healthy fish porridge too !

 

 

Have a great week ahead !

 

Barramundi Fish Porridge

 

  • ½ cup cooked rice⁣⁣⁣
  • 600ml chicken stock ⁣⁣⁣
  • Water to adjust⁣⁣⁣
  • 1 tbsp minced ginger⁣⁣⁣
  • 3 dried scallops⁣⁣⁣
  • ¼ tsp pepper⁣⁣⁣
  • 100g barramundi fish/belly, sliced
    Marinate with :⁣⁣⁣
  • 1 tsp shaoxing wine⁣⁣⁣
  • ½ tsp sesame oil⁣⁣⁣
  • Some salt⁣⁣⁣⁣⁣⁣
    To serve with:⁣⁣⁣
  • Some fried fritters⁣⁣⁣
  • Some diced spring onion⁣⁣⁣
  • Some shredded ginger⁣⁣⁣
  • Some century egg, diced⁣⁣⁣

3.5.3208

 

 

 

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21Nov, 2023
Author Image pbnbigesdi ,,,,
Pumpkin Spinach & Salmon Porridge 金瓜菠菜三文鱼粥

Made this very comforting Pumpkin Spinach and salmon porridge sometime back and thought it would be good to share here too. I quite like this porridge because it’s very versatile and healthy. Eliminate the salmon and you will get a vegan dish. Eliminate the ginger and you have a kids’ friendly meal. ⁣⁣I am none of the above so I have everything all in.

It’s also a very delicious and healthy porridge that uses very minimal seasoning as the pumpkin provides for the sweetness of the dish whilst spinach add to the green-ness alongside with healthy salmon cubes. The colour of this dish is very brilliant too and makes it look very appetising.

Saw on Instagram some others have tried it too and agree that it was a yummylicious dish indeed too. And it’s pretty effortless too, other than the constant stirring needed if you are cooking it via a gas stove.

 

 

Well spinach and salmon are quite my favourite foods too, hence anything with them are just excellent to me. In fact when it comes to home cooked meals, simple and comforting dishes like such are very much preferred and I could just have them as often as I can without getting tired !

 

 

And so, here’s the really fuss free and noob friendly recipe to share ! Hope you enjoy it too !! 

 

Pumpkin Spinach & Salmon Porridge 金瓜菠菜三文鱼粥

 

Recipe type: Main

Cuisine: Chinese

  • ½ cup uncooked rice⁣⁣
  • 200ml chicken stock (or vegetable stock if for vegan)⁣⁣
  • 400-500ml water⁣⁣
  • ½ tbsp minced garlic⁣⁣
  • 1 tbsp shallot oil⁣⁣
  • Pinch of pepper⁣⁣
  • 150g salmon cubes, season lightly w salt (omit if for vegan)⁣⁣
  • 3-4 bunches of spinach, cut into sections⁣⁣
  • 2 tbsp sweet corn⁣⁣
  • 80g pumpkin, cut into chunks⁣⁣
    To serve with (optional) :⁣⁣
  • Shredded ginger/scallions⁣⁣
  • Fried shallots⁣⁣
  • Fried fritters ⁣⁣

3.5.3208

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21Nov, 2023
Author Image pbnbigesdi ,,,,
Abalone and Shredded Chicken Porridge 鲍鱼鸡丝粥

Been on such a porridge-y binge recently that I’ve been cooking them non-stop ! LOL. Basically also because I wanna go on a diet, so some light dishes would be good, especially after all the CNY feasting and stuffs. 

And well since I have some leftover abalone and roast chicken from the CNY, so I make use of both and churn them into a simple and delicious Abalone and Shredded Chicken Porridge ! 

Always love such easy one pot dishes ! But don’t get mistaken that I actually cooked this in a claypot, though I wish I could. But it’s not easy cooking porridge in a claypot as the rice will stick horribly to the bottom of the claypot and get burnt very easily. So what I did was to start cooking it in a normal pot before transferring the porridge to the claypot at the end to finish it off. One good thing about serving porridge in a claypot is that the heat retention is pretty good and it is still warm even when I am almost finishing it.

So here’s a quick and easy recipe to share ! And well, since I have finished all my abalone for the CNY, I won’t have anymore abalone to cook this dish anytime soon ! Haha !!

Abalone and Shredded Chicken Porridge 鲍鱼鸡丝粥

 

Recipe type: Chinese

Cuisine: Main

  • ¼ cup cooked rice⁣⁣⁣⁣⁣
  • 100ml chicken stock⁣⁣⁣⁣⁣
  • 400ml water + more to cook till desired consistency⁣⁣⁣⁣⁣
  • 2 dried scallops⁣⁣⁣⁣⁣
  • 1 tsp minced ginger⁣⁣⁣⁣⁣
  • 1 tsp shallot oil⁣⁣⁣⁣⁣
  • 1 tbsp abalone brine⁣⁣⁣⁣⁣
  • 1-2 small abalones, sliced⁣⁣⁣⁣⁣
  • 1 small piece of roasted/blanched chicken breast, shredded⁣⁣⁣⁣⁣
  • Pinch of salt & pepper to taste⁣⁣⁣⁣⁣
    To serve with:⁣⁣⁣⁣⁣
  • Fried fritters⁣⁣⁣⁣⁣
  • Spring onion, diced⁣⁣⁣⁣⁣
  • Shredded ginger⁣⁣⁣⁣⁣
  • Fried shallots⁣⁣⁣⁣⁣

Optional: You might want to add an egg too for extra goodness, which I did too ! But it’s well hidden within the porridge. 🙂

3.5.3208

 

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