A very welcome mid week break. Or a break anytime in a week is always welcome. :)
I got out of bed later than I planned to and shelved my jogging plans only to realise that I was put on kitchen duty for lunch. How convenient.
It's been awhile. This used to be a Sunday staple for my family. The only 'dish' that my mother will admit to being able to cook a little better than average. Honestly, she can cook a lot more than just a one pot porridge. It's just something she'd rather not do. In any case, if she can do it, you can do it too! :)
All the measurements of the ingredients are technically nonexistent. It's really up to you as an individual.
But just if you'd like to know, that's 22 small chinese black mushrooms, 150g of dried baby scallops, 10 leaves of lettuce, 3 bunches of parsley, 500g of minced pork. Varies depends on the number of people at home and who's cooking. I love mushrooms so... :p
I couldn't find the rice cup that normally resides in the rice container so I used a jollibean container.
Washed and dried of course. 1.5 containers for 5 of us. I left it to soak for just a half hour. Makes it easier to break later with the stirring process. These rice grains are thirsty hippos that drink up a lot more water than you'd expect. If you dont want an overly thick and dry porridge, please go easy on the amounts of rice or the alternative would be to have a big pot!
With a lot of stirring, additions of water throughout the bubbling process and roughly formed minced pork balls, you get lunch that looks like this. Warm, comforting and nutritious porridge on a rainy day.
From our kitchen to yours. :)
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