porridge

Salmon Cauliflower Porridge

Salmon Cauliflower Porridge

This is my wife’s favourite quick and easy to prepare meal. It’s easy and it is fuss free, but more importantly, it is delicious.

The tail end of the salmon makes this dish suitable for toddlers as well and cauliflower once cooked this way is a simple and easy way to introduce vegetables to kids.

Top it up with chinese parsley and you can eat. Less than 30 minutes and it is done.

Recipe

Ingredients

Fresh Salmon (I usually get the tail end of the salmon as it is the best part for kids and lesser bones)
Cauliflower (half of a head of cauliflower would be sufficient)
Chinese Parsley (my wife loves lots of parsley in her porridge, so I would usually add in a lot for garnishing)
White Pepper just a dash.
White Rice 1 cup will do.
Thai Fish Sauce add till desired taste.

Method

1. Boil a kettle of water. This is for boiling the porridge faster. Pour the cup of rice into a pot once the water is booked, add it in to boil till rice is broken down.

2. Rough chop the cauliflower and add the pieces into the porridge to boil. The consistency of the porridge has to be watery not thickened. Add more water if necessary.

3. Slice the salmon into thin pieces and add these into the porridge. As salmon cooks relatively quickly, you don’t want to cook for too long. The trick is to cook it for 5 minutes and then off the fire to allow the heat to continue cooking it.

4. Once cooked the salmon should be a hue of bright pink, the cauliflower softened and the rice porridge texture broken down and watery.

5. Add Thai fish sauce to taste and white pepper for flavour. You can add the fish sauce during cooking or after. It is the same. Serve with chopped parsley.

Bon Appetit!

Batang Fish Porridge

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Batang Fish Porridge

Another comfort food for those that are in dire need of much comfort. Yes, fish porridge is definitely on my list of comfort foods. I dont usually do fish porridge the way my mum likes to cook it, but since I haven’t been feeling all that fantastic, I thought I should do it like how mum cooks it.

She loves to use bay-kah fish which I don’t really have at ntuc, so I guess I just have to make do with batang fish. Same same but slightly different. The texture of the meat is kind of like tuna in a way. Maybe one of these days I might experiment with tuna to make fish porridge.

Mum would skin off the fish, chop the meat into a paste and season it with light soya sauce and sesame seed oil. All the ingredients that makes it great. I don’t know what else or maybe I wasn’t really paying attention. So this is my version of my mum’s fish porridge.

Recipe

Ingredients

A cut of Batang Fish (usually the lower part is best)
Some Tong Chai (this is some kind of pickled vegetable that is for flavouring soups)
Light Soya Sauce
Sesame Seed Oil
Half a cup of Rice (this is for cooking porridge)

Method

1. De-skin the Batang Fish or remove as much meat as possible. The meat is then chopped aggressively as if to mince it.

2. Once it is suitably minced, add light soya sauce and sesame seed oil to marinate the fish paste.

3. Once the fish paste is ready, you can spoon dollops into the plain porridge and stir until it is cooked.

4. Cooking plain porridge is easy. Add rice to a pot and boil with water until the rice breaks down.

5. Add tong chai to flavour the porridge and you can eat.

Bon Appetit!