Tag Archives: Porridge

Pork, Porridge

Pork Liver Porridge

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  1. Add rice and water into a pot. Bring to boil. Rice:water is 1:4.
  2. Skim the porridge and remove the foam.
  3. Transfer all rice and water into pressure cooker. (I really use pressure cooker a lot recently). Cook for 20 mins.
  4. While porridge is being cooked, prepare the pork liver.
  5. Cut liver into slices. Wash in water again and again till no more blood.
  6. Marinate pork liver with 1 tbsp cooking wine, 1/2 tbsp light soy sauce, 1 tsp salt, 1 tsp white pepper powder, 1 pinch sugar, ginger slices and 1 tbsp starch. Mix well and marinate for 15-20 mins.
  7. When porridge is down, Keep heating it. Add in pork liver. Keep stirring cos the porridge will be very thickened. Cook for 5-8 mins till pork liver is fully cooked.
  8. Season with salt.
  9. Serve with chopped spring onion.

My husband likes this type of porridge, and he likes my pork liver porridge very much.

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Chinese, Porridge, shrimp

Shrimp Congee

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An easy way to cook congee is putting rice in freezer for overnight.

So on the night before, wash rice, drain them. Put them in a bag. And put into freezer.

The next day. Boil a pot of hot water. No need to thaw the rice. Just put frozen rice in the boiling water. Once the water boils again, turn to low heat. Stir slowly so that rice won’t get burnt at the bottom. Cook for 20-30 mins. Rice will become very sticky and thick. If you want the congee to be very thick, the ratio of rice and water can be 1:10. Actually, my ratio of rice and water is 1:15. As I cook it longer, the congee can be very thick too.

Add in shrimps, cook for 3-5 mins.

Add in vegetables you like, cook for another 3 mins.

Season with a little salt and garnish with chopped spring onion.

Chinese, Porridge, spinach, Uncategorized, Vegetables

Shrimp Porridge

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1. Put rice and water into a deep pot. The ratio of rice: water is 1:10.

2. Turn to high heat. When water boils, turn to low heat.

3. Cover the pot with lid. Keep heating for 20-30 mins, till rice completely done and much fatter than before. Keep an eye on the pot since it’s easy for porridge to overflow. Stir occasionally.

4. Add in a little ginger shred, shrimp and I also put in some oyster meat. Stir a bit. Boil for around 10 mins.

5. Sprinkle some salt and chopped lettuce ( you can also choose spinach or other green vegetables). Stir for 2 mins.

6. Add in some chopped spring onion. Stir for 1 min. Then it’s done.



Nice taste.

Chinese, Uncategorized

Red Bean & Barley —A Recipe for People Who Suffers Edema Like Me

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Recently, I am suffering serious edema. My figures are swollen. I can not even clench my fist. 

So I started this recipe 2 days ago. Every morning, I grab some red beans and barley and soak them in a bowl. In the afternoon, I pour them in the pot. Add in many many water, and cook till red beans get softened and cooked. It works well for me. At least, my figures are not as swollen as before.


Actually, you can soak red bean and barley for overnight, because red beans need to be soaked for hours. Then the next morning, you can cook them. If you don’t like the taste, you can add a little sugar, which will help make it taste better.

According to Chinese medicine, barley belongs to cold food by its property. So pregnant women shouldn’t eat it. And better not eat it a week before period or during period. And if you suffer constipation, please don’t eat it.


Even without barley, red beans are also helpful to ease edema.

Porridge, Uncategorized

Purple Sweet Potato & Millet Porridge

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Purple sweet potato needs to be peeled off and cut into small pieces. 

Purple sweet potato, millet and water in the pot. Water should be higher than all ingredients. Turn to low heat. Cover the pot with lid. Cook till purple sweet potato turns softened. When it’s almost done, the porridge will become very condensed. Keep stirring in case it gets burnt. 


The porridge tastes sweet even no sugar is added. 

It’s a very healthy porridge.