Salted Duck Egg Porridge

Salted Duck Egg Porridge

Since yesterday, most of the hours, I am home alone.

I am not sad about it but just the house sooooo quiet.  

Don't know how will I feel when both of my kids gone to UK to read law. 

(Yeap. The correct sentences are "read law" and "not study law". 

This is what both of my kids told me).

Daughter went out to meet friend, husband has gone to Miri 

and son has gone to work part time which today will be his last day.  

Now, he is having his summer holiday.

I know I will be lazy to go out to pack meals, thus I made up my 

mind to cook porridge for my breakfast and lunch for today.

I use slow cooker to cook the porridge and started to cook yesterday 

around 11.00 pm.

1 **cup of Rice (wash until the water is clear) and 

mix with 1/2 tablespoon of Cooking Oil and 1/2 tablespoon of Salt.

Let it be for 1 hour and then pour 8 **cups of water and turn the

slow cooker switch to "Auto" mode.

**(Note : Please use the same Cup that you measure the rice and water)

2 Salted Duck Eggs (rinse off the black mud) and boil the Salted Duck Eggs

until cooked (you can cook it the next day when your porridge is cooked).

Look like this when you wake up the next day around 7.45 am.

The porridge so smooth.  Turn off the switch.

Chopped Spring Onion.

Oooh.....I am not eating the black mud!!!....I am showing you the looks

of the Salted Duck Egg (before and after cooking).

Add in the cut Salted Duck Egg and sprinkle some chopped

Spring Onion, Soya Sauce and Ground Pepper.

Such an easy dish to cook.  I just love it.  Don't you?

I am submitting this to the Little Thumps Up "Egg" event organized by

Zoe of Bake for Happy Kids, Doreen of My Little Favourite DIY and hosted

by Yen of Baby Sumo, Eat Your Heart Out.

Century Egg, Carrot And Potato Porridge

Century Egg, Carrot And Potato Porridge

Century Egg...you will love it, if you eat it together with pickled ginger.

Well, this time, I am cooking Porridge with it together with Carrot and Potato.

Wash 1 1/2 cup of rice and drain.

Pour in some salt and oil (foreground).

Mix thoroughly and marinade for 1 hour.

(By doing this way, your porridge will be smooth in texture)

2 Century Eggs

Under the running water, scrap off the husk.

Peel off the Century Egg shell.

Soak with water for 2 minutes only.

If you prefer not to, it is still ok.

Chop into pieces and keep aside.

One carrot and one potato, wash, peel and dice.

With the rice, pour water to the pot (1/2 level).

Once boil, lift up the cover.

(Remember to watch over the pot while boiling)

Pour in the carrot and potato.

Turn the fire to medium, and while boiling, remember to stir occasionally,

if not, your rice will burnt underneath.

Keep on boiling and stirring until the water has been

lessen, if the taste is not enough,

pour in more salt.

Once look like this, then turn off the fire.

(If the porridge is too thick, then pour in hot water and stir,

repeat the process until to your liking)

Pour in the chopped Century Eggs and mix well.

Pour the ready porridge into serving bowl.

You can sprinkle some sliced ginger or chopped spring onion.

As usual, my whole family will finish off the whole pot.

Carrot And Potato Porridge

Carrot And Potato Porridge

On Thursday, my son received his Cambridge A Level Examination

result and Yahoo....!!! he has passed but unfortunately,

he cannot celebrate it because he is in pain from the extraction of his

wisdom tooth. It is a major operation and doctor said will take

about a month to heal. Pity him, his face is swollen and has to

take soft food only. Today, I am cooking Carrot and Potato Porridge for him.

Next week, he will be starting his Bachelor of Law.

Wash 1 1/2 cup of rice and drain.

Pour in some salt and oil (foreground).

Mix thoroughly and marinade for 1 hour.

(By doing this way, your porridge will be smooth in texture)

One carrot and one potato, wash, peel and dice.

With the rice, pour water to the pot (1/2 level).

Once boil, lift up the cover.

(Remember to watch over the pot while boiling)

Pour in the carrot and potato.

Turn the fire to medium, and while boiling, remember to stir occasionally,

if not, your rice will burnt underneath.

Keep on boiling and stirring until the water has been

lessen, if the taste is not enough,

pour in more salt.

Once look like this, then turn off the fire.

(If the porridge is too thick, then pour in hot water and stir,

repeat the process until to your liking)

Scoop into serving bowl, sprinkle some pepper, sesame seed oil

or some chopped spring onion or coriander.

Isn't it look delicious, my daughter and I also eat it........

By evening, all the Carrot and Potato porridge is gone.

Minced Meat Ball Porridge

Minced Meat Ball Porridge

This is a very smooth porridge. Lovely to eat during hot season or when you are recuperating from sickness.

Step 1

1 cup of rice - wash and drained and marinade the rice with salt and oil.

(By doing so, the porridge will come out smooth)

Stir in salt, pepper and corn flour into the minced meat.

(Note : Corn flour to make the minced meat stick to each other)

Thinly slice young ginger.

Step 2

Round the minced meat into balls.

Step 4

Boil the rice with water.

(I poured 3 big bowls of water. The size of the big bowl as per picture at Step 1)

Step 5

Once, the water is boiled, slightly open the lid cover. If not, the rice water will spill out.

Step 6

While boiling, make sure you stir the rice constantly to avoid the bottom being burnt.

If the porridge is too thick, pour hot water into it and stir.

Step 7

Pour the minced meat balls into the porridge and cook until done.

When you noticed the meat changed colour, then it is cooked.

Step 8

Stir for a while until all the whole minced meat balls are cooked well.

Or

Maybe you take out one minced meat ball to test it out.

Step 9

Once done, pour the slice young ginger and stir.

Step 10

Serve hot.

Or

When you want to eat later, remember, you can always heat it up and if the porridge is thick, you can always pour hot water and stir.