1.Golden sweet potato porridge
1/2 cup of rice
200g sweet potatoes
500cc of Water
1 Wash the white rice and soak it in cold water for 30 minutes, then drain and set aside
2 Peel the chestnut sweet potatoes and cut them into small pieces, soak them in cold water for 15 minutes, and drain them for later use.
3 Take out a casserole, add in the white rice and water and bring it to a boil over high heat. Switch to low heat and add in the chestnut sweet potato cubes and simmer for 15 to 30 minutes until the sweet potato cubes reach the appropriate softness. Sprinkle some sesame seeds to finish your dish.
2.Taiwanese Salty Porridge
2 cups of white rice
1/2 of cabbage
200g of Plum Pork Slices
1/5 of Carrot
1/2 of Taro
3 dried shiitake mushrooms
1 pack of white beech Mushroom
2 tablespoons of dried shrimp
2000c.c. of Water
1 tablespoon of cornstarch
1 teaspoon of sesame oil
Salt, white pepper, water
Salt, white pepper
1 teaspoon each of soy sauce and sesame oil
2 tablespoon of rice wine
1 Slice the shallots, fragrant and color with sesame oil and sunflower oil. Filter out the oil for later use.
2 Cut the cabbage, carrots, and taro into small cubes and soak the dried shiitake mushrooms and slice them softly. Cut the white beech mushrooms into small cubes and chop celery for later use.
3 Put the pork slices in the marinade and marinate for about three minutes. Wash the white rice and soak in cold water for about 20 minutes before setting aside.
4 Put a spoonful of scallion oil in the pot, then add in the marinated pork slices and sauté until fragrant. Then put it on a plate for later use.
5 Place a spoon of scallion oil in a pot, add in taro, carrots, dried shrimp (soak the rice wine and cook together), dried shiitake mushrooms and white beech mushrooms and sauté them together. Then, add in salt and soy sauce. Add in white rice, cover and cook for ten minutes before adding cabbage.
6 Cook on medium heat for about 10 minutes until the water has slightly dry, then cover and turn off the heat and simmer for about 10 minutes. Let the rice grains absorb the soup and cook. Finally, add water again to cook to your favorite texture. Add in pork slices, salt, white pepper, celery, red onion crisps and scallion oil from the pan. Sprinkle with chopped coriander to complete your dish.
300 grams of rice
150g of Cabbage
100 grams pork shreds
2 dried shiitake mushrooms
15g of Carrots
Coriander to taste
1600cc of Stock
1 teaspoon of salt
1 teaspoon of fresh chicken powder
A pinch of salt
Cooking rice wine
1 Wash and drain the pork shreds before putting them in a large bowl. Add in all the marinade, mix well and marinate for about 5 minutes.
2 Peel off the leaves oft the cabbage and wash. Drain the water and cut them into shreds; soak the dried mushrooms and cut them into shreds; wash the carrots, peel and shred. Set all of them aside.
3 Heat up oil in a hot pan, add in the shredded shiitake mushrooms and sauté until fragrant. Then, add in the marinates and switch to medium heat and continue to fry until the color changes
4 Add in the carrot shreds and cabbage shreds and stir-fry evenly. Add in the broth and bring to a boil over medium heat
5 Add in the white rice and switch to low heat. Simmer until it has slightly thicken, then season with all the seasonings and finally add coriander.
200 grams of rice
700cc of Big bone soup
200g of Milkfish belly
10 grams of ginger
5 g of chopped green onion
1/8 teaspoon of salt
1/2 teaspoon of sesame oil
1 Place the white rice in a large bowl, add about 50㏄ of water and use a tablespoon to squeeze the agglomerated rice before setting aside.
2 Take out a pot, pour the big bone soup into the pot and bring to a boil. Then, add in the white rice that has been crushed and switch to low heat after boiling. Continue to cook for about 5 minutes until the rice grains are soften.
3 Add in the milkfish cubes and shredded ginger and stir evenly with a tablespoon. Cook for about 2 minutes until the fish is cooked. Add in salt, white pepper and sesame oil. Mix well and turn off the heat.
4 After the pot is filled in a bowl, you can sprinkle with chopped green onion to match your preference.
5.Taro Pork Ribs Porridge
37g of Shrimp
1 bowl of big bone broth
1 bowl of white porridge
37g of Shallot Crisp
A pinch of coriander
1 teaspoon of salt
1/4 teaspoon of white pepper
1 After washing and peeling the taro, cut them into cubes for later use. Chop the ribs into small pieces with a knife.
2 Take out a frying pan and heat up the pan, 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 aroma comes out, then add in the big bone broth and the ingredients of Step 2 and continue to boil the soup over medium heat.
4 Pour the white porridge and all the seasonings into the ingredients of Method 3 and stir well.
5 When the pot is put into the container, sprinkle with red onion crisp and coriander.