![\"blog-2010-rivervale-toufu-porridge\"](\"https:\/\/www.chekyang.com\/musings\/wp-content\/uploads\/2010\/08\/blog2010rivervaletoufuporridge.jpg\" "\\"blog-2010-rivervale-toufu-porridge\\"")
<\/p>\nYa, yet another porridge recipe! :D<\/p>\n
The reason for posting this recipe here is because I discovered a nice addition to the usual fish porridge ingredients. It is tofu. Besides the usual slice of ginger, the fishy odor is less strong in the presence of tofu. Personally, I felt that it gave the dish a balance of flavours.<\/p>\n
Threadfin (wu yu), as many locals are aware, is a popular fish used in baby foods due to its few bones. It is also not cheap. To buy it fresh, skip your neighborhood supermarkets for the wet markets’ fare.<\/p>\n
<\/p>\n
Okies, here’s the recipe:<\/p>\n
Ingredients<\/strong><\/span><\/p>\n Method<\/strong><\/span><\/p>\n 1)\u00a0 Add washed brown rice grains, ginger, carrots and hot water into the slow cooker and cook on ‘high’ for 1.5 – 2 hr.<\/p>\n 2) Once the porridge is cooked, remove all the carrot pieces and mash 2 of the carrot chunks in the serving bowl. Set it aside for later use.<\/p>\n 3) Add threadfin and tofu and stir for a few seconds.<\/p>\n 4) Cover for a minute, then remove the slice of ginger and scoop out the porridge into the bowl with mashed carrots. Stir to mix all the ingredients well before feeding :)<\/p>\n","protected":false},"excerpt":{"rendered":" Ya, yet another porridge recipe! :D The reason for posting this recipe here is because I discovered a nice addition to the usual fish porridge ingredients. It is tofu. Besides the usual slice of ginger, the fishy odor is less<\/p>\n\n