Butternut squash chicken porridge

Recipe:
1/2 cup pearl rice
2/3 cup diced chicken breast (rubbed with sesame oil)
1 piece butternut squash (diced)
1 1/2 cup mustard leaves (chopped)
1 Tbsp black peppercorns


(1) Put rice with sufficient water into rice cooker pot. Add in butternut squash, black peppercorns and chicken and set to 'porridge' mode. Let it cook for 1 hour.

(2) Once done, add in mustard leaves and close the lid for 5 minutes before serving.


This is a very delicious porridge, sweet and light pepper-ish taste, the chicken and green veggies complete the meal. I added a little bit more water just to make it more diluted. I will definitely make this again.

Baked eggplant with butter and garlic and butternut squash porridge

Recipe:

Eggplant with garlic and butter -
6 slices eggplant (about 1 cm thick)
4 cloves garlic (finely chopped)
1 Tbsp butter

(1) Mix garlic with butter and spread on top of eggplant slices.

(2) Lay on a parchment paper with baking tray and bake at 170c for 40 minutes or till the eggplant soft and lightly brown.

Butternut squash porridge -
1/2 cup pearl rice
1 cup chopped butternut squash
sufficient water
some nutritional yeast

(1) Put rice, water and butternut squash into rice cooker and set to 'congee' mode, or cook for 1.5 hours.

(2) Once done, add dash of nutritional yeast and serve with baked eggplants.

Sweet potato vegetables porridge

[16.02.2015]
Lunch for 17M 4D lo: sweet potato vegetables porridge

Ingredients:
sweet potato
tomato
onion
organic carrot
organic spinach
dry scallop
garlic butter (our leftover ingredient)

Beef porridge

[23.01.2015]

We are eating out tonight and this is what i prepared for lo.

Recipe:

1/4 cup basmathi rice
1/4 cup cubed sweet potato
1 small piece lean beef (thinly sliced marinated with 1/2 tsp apple cider vinegar, some chopped chives and 1 tsp vco)
1/4 red tomato (chopped)
1/8 cup diced bitter gourd
1/3 cup shredded carrot

(1) Steam rice and potato with 3x water in a steaming bowl.

(2) Once the texture turn soft, add in bitter gourd and steam for 10 minutes.

(3) Add in shredded carrot and continue to steam for 5 minutes.

(4) Add in beef and tomato and let it steam for 5-6 minutes.

Made 1 small medium serving.