Lazy Recipe: Pumpkin Fishcake Porridge

Lately my kids were down with a mild stomach flu and had to abstain from diary products and heavy oily food. Thus they had to be put on light soupy food and light yet nourishing porridge.


Fortunately one of the porridge that they would never kick a fuss about is their favorite pumpkin porridge. As we are heading into monsoon season lately,  I am unable to do daily marketing and had to "ransack" my fridge for any cooking ingredients, and we are always stocked with some fishcakes or sausages around.

 

Ingredients Required:

• 1/4 pumpkin (cut into small chunks) - 1/2 a pumpkin for 4-5 person's servings.
• Fishcake - you may vary the ingredients, for more nutritional value, you may opt to replace with fish, chicken or pork.
• 1-2 eggs , depending on serving size.
• A pinch of salt
• Sesame oil (optional for fragrance and flavoring)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Preparation Instructions:

1.  Skin and  cut the pumpkin into small chunks of about 1.5 by 1.5 cm and wash.
2. Wash about 1.5 cups of rice (Good for 2 pax), then top it up with about 4-5 cups of water and bring the rice to boil.
3. Add in the pumpkin and a pinch of salt and let the rice continue to simmer.
4. Wash and cut the fish cake into smaller chunks or slices, add to the porridge
5. Let the porridge simmer till the rice has softened and most of the water been soaked up by the rice.
6. Beat in an egg and stir the porridge till the egg is well cooked with the porridge.
7. Turn off the heat and add in sesame oil and stir the mixture to taste.

Enjoy!