1.Cabbage porridge



300 grams of rice

150g of Cabbage

100 grams pork shreds

2 dried shiitake mushrooms

15g of Carrots


1600cc of Stock


1 teaspoon of salt

1 teaspoon of  fresh chicken powder

White pepper


A pinch of salt


Cooking rice wine



1 Wash and drain the pork shreds and put it in a large bowl. Add in all the marinade, mix well and marinate them for about 5 minutes.

2 Peel off the leaves of cabbage, wash, drain the water and cut into shreds. Soak the dried mushrooms and cut into shreds. Wash the carrots, peel, shred and set aside.

3 Heat up oil in a hot pan, add in the shredded shiitake mushrooms and sauté until fragrant, then add in the marinade and change to medium heat and continue to fry until the color changes

4 Add the carrot shreds and cabbage shreds, stir-fry evenly. Add the broth and bring it to a boil over medium heat

5 Add the white rice to a low heat and simmer until it has slightly thicken, then season with all the seasonings and finally add coriander.


2.Clams and Sponge gourd porridge



60g of Clams

100g of sponge gourd

10g of Ginger

40g of White rice


1 bowl of broth

1 bowl of water

1/2 teaspoon of salt



1 Put the clams in salted water and soak for 2 hours to remove the dirt.

2 After washing the sponge gourd, peel it and cut into slices for later. After washing the ginger, peel and cut into filaments for later.

3 After washing the white rice, soak it in cold water for about 30 minutes.

4 Add in the broth, water, white rice, loofah, ginger and clams to the soup pot and cook together

5 Bring it to a boil on high heat, then turn to low heat and cook for about 20 minutes, add salt and stir well.


3.Mushroom Meat Porridge


3 dried shiitake mushrooms

Half a Celery

1 egg

2 Ground meat

40g of Shallot Crisp

1 bowl of white porridge

1 bowl of big bone broth

A pinch of coriander


1 teaspoon of salt

1/2 teaspoon of white pepper



1 Soaked the dried shiitake mushrooms  in water to soften, then take them out and shred for later use. Also minced the celery.

2 After the eggs are scattered, put them in a frying pan and fry them over medium heat until they are crispy and yellow. Then, take them out.

3 Take out a wok and heat it, add in the ground meat and fry until aroma emits.

4 Add the big bone broth and the shredded shiitake mushroom and cook for 10 minutes.

5 Continue to by adding the white porridge, all the seasonings and red onion crisps. Boil it over medium heat and then turn off the heat.

6 Before starting the pot, sprinkle in chopped celery and coriander.


4.Taro Pork Ribs Porridge



2/3 of Taro

2/3 of Spare ribs

40g of Dried dried shrimps

1 bowl of big bone broth

1 bowl of white porridge

40g of Shallot Crisp

A pinch of coriander


1 teaspoon of salt

1/4 teaspoon of white pepper



1 After the taro is peeled and washed, cut it into cubes for later. Chop the ribs into small pieces with a knife.

2 Heat up the pan and fry the taro and pork ribs over high heat, then take them out and drain.

3 Put the shrimp in a wok and stir-fry until the aroma emits, then add in the big bone stock, the taro ad pork ribs and continue to boil  over medium heat.

4 Pour the white porridge and all the seasonings into the ingredients of step 3 and stir well.

5 When the pot is ready to put into a container, sprinkle the red onion crisp and coriander.


5.Healthy vegetable porridge



4 green beans

1/4 of yellow sweet pepper

1/4 of red sweet pepper

Half a Cabbage

40g of Corn kernels

60 grams of raw lilies

Half a bowl of Vegetarian stock

1 bowl of white porridge


1 teaspoon of salt

1/4 teaspoon of white pepper



1 Cut the green beans, yellow bell peppers and red bell peppers into cubes for later use. Shred the cabbage and cut the raw lilies into slices.

2 Take out a soup pot, boil all the ingredients with the vegetarian stock.  Then, add  in the porridge and all the seasonings. Boil and mix well.

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