Refreshing Rice Porridge/Congee with Sweet Pototoes

Usually when any member of my family is under the weather, rice porridge or congee is the best choice. Besides being refreshing, it's also excellent for those who have weak digestive tract from chronic or acute illness and also for healing nourishment.

Cooking rice porridge or congee is easy and simple. An amount of grains with 5 to 6 times more water is all that is needed for plain rice congee and  preferably, a pinch of sea salt is added. Plain rice congee can be of white or brown rice grains.  For added flavour or health benefits and healing purposes, a combination of grains, beans, vegetables, meat or medicinal herbs is commonly practiced by my family since our grandparents' era.  In fact most of my uncles and aunts as well as my parents are quite well equipped with Chinese medicinal herbs knowledge as both my grandparents were Chinese sinseh.  Too bad, my knowledge on this topic is quite limited and I regretted that I didn't really make it a point to learn it from them.  Fortunately, I am still able to cook simple yet nutritious and healthy meal for my own family, hehehe...  Not too bad, isn't it????  

Ingredients :

- 1 cup of rice grains - I used brown rice (thoroughly washed)

- 1 medium sized orange sweet potato (peeled and cut)

- 6 cups of water (adjust the water depending on individual's preferences)

Method :

1)  Put washed rice and water into a pot and bring to a boil.

2)  Lower the heat and simmer until the rice is semi-cooked.

3)  Add in sweet potatoes and continue to cook till porridge consistency and the potatoes are soft.

4)  If you need to add water, remember to add hot water.

5)  Serve hot for breakfast or lunch.

I prefer my porridge to be super silky smooth (you need to simmer it longer) but hubby likes his rice porridge just as the above picture and my girls like theirs to be very watery.  So, each time whenever I cook porridge, the consistency of the porridge also varies depending on the type of porridge and the 'demand', hehehe...

We usually eat this with some side dishes or condiments if we are having it for lunch.  As this was for breakfast, we had it with Homemade Salted Duck Egg <--- (click here for a step-by-step recipe).

Isn't this a very simple yet healthy breakfast for your beloved family?

In case you are interested, here's the  link to my previous porridge/congee recipes :-

Sweet Bitter Gourd Porridge

Malay style porridge : Bubur Lambuk/Spiced Porridge

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Simple Sweet Fragrant Omelette

This is a very simple and healthy breakfast which my children like it.  As long as it's not plain bread with jam and butter, they will be grinning from ear to ear. It could be anything; sandwich or just omelette.  We have half-boiled free ranged chicken eggs almost every morning too and they are more or less being 'forced' to eat!  So this type of simple omelette for breakfast is enough to bring smiles to their faces as they know that they would not be able to have any homemade bread, cakes, cookies or buns from their mummy.  Sigh.... I think it's high time for me take up simple baking...:) 

Simple but healthy breakfast consists of simple omelette with barley green beans dessert

Ingredients :

- 6 eggs (beaten and mixed with seasonings)

- 3 cheesy hot dogs (sliced)

- 1 big tomatoes (sliced)

- 1 big onions (chopped)

- some fresh basil

- some butter for frying

Seasonings : (to taste)

- salt

- pepper

- soy sauce

Method :

1)  Heat butter in a pan or wok.  I used happy call pan.

2)  Saute onions and hot dogs until fragrant and spread it evenly all over the pan.

3)  Pour in beaten egg and cover the lid.

4)  Cook over slow medium heat.  When the omelette is semi-cooked, add tomato and basil.

5)  Slow cook both sides until slightly brown.

6)  Dish out and serve immediately with tomato sauce.

It's quick, easy and simple breakfast!

I am submitting this to the Little Thumbs Up "Egg" event organized by Bake for Happy Kids, my little favourite DIY and hosted by Baby Sumo of Eat Your Heart Out.

I'm linking this post to September 2013 Cooking With Herbs Blog Challenge hosted by Lavender and Lovage.

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Stir Fried Da Bai Chai (Bak Choy) with Dried Shrimps and Egg

This is a very simple dish which I adapted it from Flavours from My Kampung and was surprised to see that this dish is in fact from Gunung Rapat, Ipoh, Perak. Well, since I have some bok choy in my fridge, so I decided to try this recipe with minor adjustment.

Recipe adapted from Flavours from My Kampung, page 72

Ingredients :-
- 4 stalks of da bai chai (washed and cut)
- 2 tbsp dried shrimps (washed and coarsely chopped)
- 2 eggs (beaten)
- 1 tbsp finely chopped garlic
- 1 red chili (I omitted as I didn't have available red chili on that day)
- oil
Seasonings : (to taste)
- 1 tsp fish sauce
- 1/4 sugar (I omitted this)
- salt

Method :
1) Heat oil in a wok and saute garlic and dried shrimps until aromatic.
2) Add beaten egg and scramble until set.
3) Add da bai chai and stir fry over high heat. Add seasonings.
4) Dish up and serve.

You may substitute da bai chai with choy sum/sawi

I am submitting this post to Malaysian Food Fest Perak month hosted by WendyinKK of Table for Two….or more

I am also submitting this to the Little Thumbs Up "Egg" event organized by Bake for Happy Kids, my little favourite DIY and hosted by Baby Sumo of Eat Your Heart Out.

and this post is also linked to Cook-Your-Books #3 hosted by Joyce of Kitchen Flavours.

 

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Sweet Fragrant Mint Omelette (Meatless Recipe)

As I was flipping through my old collection of recipe magazines (which have been collecting dust, hehehe...), I happened to see a very simple omelette using mint leaves.  I have never tried mint omelette and was telling myself why not give this a try as mint is a very healthy herb and moreover I have homegrown mint leaves.

This recipe is adapted from Y3K (33) pg 9 with some modifications.

As mentioned in the Y3K, mint leaves have medicinal properties especially for those who are prone to have 'windy stomach'.  However, too much mint leaves may cause your dish to taste bitter.  So, don't be 'greedy' ok?

My version or amendments are in red.  Adjust or add any ingredients according to your taste or preference.

Ingredients :

- 50g mint leaves/daun pudina (I used a handful)

- 2 eggs (6 eggs, beaten)

- 1 tomato (cubed)

- 3 fresh Swiss button mushrooms (sliced)

- some oil

Seasonings : (to taste)

- 1/2 tsp salt

- some soy sauce

Method :

1)  Mix all the ingredients together except soy sauce.

2)  Heat some oil in a wok and pour in the egg mixture.

3)  Flip over when the omelette has set.

4)  Fry until both sides are golden brown.  Turn off the heat.

5)  Drizzle some soy sauce to taste.  Stir and mix well. 

Serve.

My children don't like mint leaves but surprisingly they love this mint omelette!  They are asking me to cook this omelette again!!!

Isn't this a good idea to get your children to start eating mint leaves????

I am submitting this to the Little Thumbs Up "Egg" event organized by Bake for Happy Kids, my little favourite DIY and hosted by Baby Sumo of Eat Your Heart Out.

This post is also linked to Cook-Your-Books #3 hosted by Joyce of Kitchen Flavours.

I'm also linking this post to September 2013 Cooking With Herbs Blog Challenge hosted by Lavender and Lovage.

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Awesome Devilled Egg Topped with Salmon Caviar

When I saw Baby Sumo's Devilled Eggs and Guai Shu Shu's, I know I must make this.  The name DEVIL also attracted my curiosity to give this a try.  Oh Gosh!  This is so yummy and easy to make.  You can be creative with the seasonings or add any of your favourite ingredients.  Let your imagination runs wild....  This is indeed a very interesting egg dish and a keeper too.

Ingredients used are very simple and the seasonings can be varied depending on your taste.

This recipe is adapted from Baby Sumo with some minor modifications.

Ingredients :

- 4 hard boiled eggs (shelled)

- 1.5 tbsp mayonnaise

- 1 tbsp butter

- 1/4 pcs cheddar cheese

- a dash of salt

Seasonings/Toppings : (depending on individual's preferences)

- a dash of grated nutmeg

- some mustard

- some salmon caviar

Method :

1)  Halve the hard boiled eggs lengthwise and carefully remove the egg yolks into a bowl.

2)  Mash the yolks with a fork.

3)  Add cheese, mayonnaise, butter and salt.  Mix well into smooth paste.

Oops, forgotten to take a shot of the ready smooth paste :(

4)  Scoop or use a plastic piping bag to pipe the egg yolk mixture into the hollow egg whites.

5)  Grind some nutmeg powder on top of the eggs. 

6) Then, top it with some salmon caviar.

7)  You can omit the salmon caviar and just top it with some mustard or you may also top it with both salmon caviar and mustard too.

Do these Devilled Eggs give you cold sweat????

Or are you already drooling............????

Here's a treat for you... :)

Isn't this a perfect party food?

I am submitting this to the Little Thumbs Up "Egg" event organized by Bake for Happy Kids, my little favourite DIY and hosted by Baby Sumo of Eat Your Heart Out.

I'm also linking this post to September 2013 Cooking With Herbs Blog Challenge hosted by Lavender and Lovage.

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