Decided to cook this broccoli, carrot, potato and Sutchi fillet porridge for breakfast.
Soak the rice with a tablespoon of black sesame oil.
Thereafter, add in cubed carrots, potatoes and broccoli before starting to cook using the rice cooker.
As for the Sutchi fillet, I soaked it in diluted white vinegar solution for 15 mins before slicing it up and rinsing under running tap water.
Marinated it with a tablespoon of Lee Kum Kee oyster sauce, a teaspoon of rice wine and a tablespoon of Taikoo ginger red sugar (new found treasure at AMK Hub NTUC Xtra).
When the porridge is halfway into its 1 hour cooking cycle, I added the fish slices in.
The porridge turned out to be quite nice n a twinge of sweetness without having to add in additional seasoning.
Best thing is that HE didn't complain that the porridge is bland which I took it as a major achievement as HE is always complaining that I don't add enough seasoning.
Whenever that happens, it just pisses me off haha.
Less salt is for the sake of YOUR health u know !!!
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