Food Passion Home Cook

My Multi-grain Fish Porridge with broccoli and carrot Ingredients: Multi-grain rice consist of brown rice, red rice - 2 cups Fresh fish meat (any fish which is less bone) Broccoli - cut into small size and blanched Carrot - cut into small cube Dry scallop Soy sauce, sea salt, sesame oil to flavour the porridge Sprinkle with a smash of pumpkin seed and black sesame Filtered water - 5 cups (1.25 litre) depending on the thickness of porridge you desire (served 4) I blanched the broccoli earlier and put aside. Cook the rice and fish together for 20 minutes - removed the fish and put aside. Before 5 minutes the porridge completely cooked, return fish and broccoli into porridge and stir well. Served hot sprinkle with pumpkin seed and black sesame as garnish. Enjoy your porridge slowly while it is still piping hot... Have a nice day!

My First Seafood Porridge Ingredients: Brown rice Australia Carrot Dry scallop Squid - blanched and put aside Fish meat - removed from rice cooker after 15 minutes, put aside Black eye pea Sea salt to taste Soy sauce Garnishing Organic Pumpkin seeds Organic Black sesame Return the quid into fully cooked porridge and stir a while. Top fish meat onto ready to served porridge. Happy Trying!

My First Fish Porridge Ingredients: Brown rice Australia Carrot Dry scallop Fish meat Black eye pea Organic Pumpkin seeds as garnish

Nutritional Yet Simple to prepare Porridge Ingredients: Calrose Pearl Rice Dry scallop Holland potato Meatball Alfafa sprouts as garnish