Singapore porridge recipe: How to Make Basic Asian Rice Porridge (Congee)

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Chicken Rice Porridge – Roti n Rice

By: 👩‍🦳 Linda · · · 🗨 42 Comments

This simple and tasty Chicken Rice Porridge (Chicken Congee) is so easy to prepare. It makes a delicious breakfast and is a bowl of comfort any time of the day.

I am really excited to tell you today that I have been featured over at House of Annie as the October Top Commenter. Nate and Annie came up with this wonderful idea of showing appreciation to their regular visitors by featuring them each month. That’s a really cool idea! You can read about the fun little “interview” they did with me here. While you are there, please check out their fantastic collection of recipes.

Nate and Annie currently reside in Kuching, Sarawak. Sabah and Sarawak makes up East Malaysia. They are situated on the island of Borneo and are separated from the Peninsular by the South China Sea. Their history, geography, and makeup are quite different from that of the Peninsular. I have visited Kuching several times and have enjoyed my stay there.

Sarawak Pineapples and Pepper

Two of the most renown food items of Sarawak are the pineapple and pepper. Pineapples are known as nenas in Malay and the Sarawak pineapple is minimum in size with a pale yellow flesh. It is very sweet and delicious. The Sarawak pepper is considered by many as one of the finest white peppercorns available. The berries are large, bright, and very flavorful.

My package of Sarawak pepper shown below was given to me by my brother who visits East Malaysia frequently. As you can see, my supply is running out and I will surely miss it. This pepper is ground more finely than the pepper we find here in the US. It is a precious commodity here in the Ro-Ri household and we use it mainly for clear soups and rice porridge or congee.

Sarawak Woven Textile

This is a souvenir I brought home from my first visit to Kuching, Sarawak. It is a modern reproduction of the traditional ikat or woven textile made by the indigenous people of Sarawak.

Chinese Comfort Food

Congee or rice porridge is a Chinese comfort food and can be taken any time of the day. In a rice base culture, it is often the first solid food taken by infants. As it is very easy on the tummy, porridge is also often prepared and served during convalescence from illness. Because of this some people associate it with being sick although it is a very delicious, healthy, and nutritious dish.

It can be made as simple or elaborate as you like with a range of ingredients like my Minced Pork and Dried Scallop Porridge. Porridge is very easy to make and the measurements given below are just guidelines.

An Easy Chicken Rice Porridge Recipe

This Chicken Rice Porridge is a very basic one I prepared for breakfast yesterday. It is so delicious and comforting sprinkled with pepper.

Chicken Rice Porridge (Chicken Congee)

This simple and tasty Chicken Rice Porridge (Chicken Congee) is so easy to prepare. It makes a delicious breakfast and is a bowl of comfort any time of the day.

Prep Time 10 mins

Cook Time 45 mins

Total Time 55 mins

Ingredients  

1x2x3x

  • 2 cups rice (400g)
  • 10 cups water (2.4 liters), and a little more to dilute
  • 2 bone-in chicken breasts (skin removed)
  • Salt and pepper to taste
  • 1 inch ginger (finely julienned) (30g)
  • 3 green onions (finely sliced)
  • Sesame oil
  • Soy sauce

Instructions 

  • In a large pot, rinse rice till water runs clear, about 3 to 4 times, drain.

  • Add 10 cups (2.4 liters) water to the rice and set it on the stove to boil. When water comes to boil, remove lid, add chicken breasts. As soon as water comes back to a boil, add salt and pepper and reduce heat to simmer for about 30 minutes. If porridge gets too thick at any point, stir in ½ cup (120ml) water to dilute.

  • Remove chicken breasts from pot with tongs. Shred the chicken breasts and return shredded meat to the pot.

  • Add ginger and one to two teaspoons of sesame oil to the porridge. Turn off heat.

  • Serve immediately with a sprinkling of green onions, pepper, and soy sauce. Add a few drops of sesame oil if desired.

Nutrition

Calories: 333kcal

A Warm Breakfast

Chicken Rice Porridge makes a warm and delicious breakfast on a cold and frosty morning. Do give it a try.

A community Service Reminder

Just a gentle reminder that Daylight Saving Time ends today. A good way to remember whether to move your clocks forward or backwards is to think of the seasons. In fall, just remember to “fall back” while in spring, think of “springing forward”.

Enjoy…..and have a wonderful day! 😎

8 Local Chinese Porridge and Congee Recipes

There is a saying in Chinese Medicine whereby “both food and medicine originate from the same source” because both can be used to prevent diseases. Just like how many of us would turn to porridge and congee when we are ill, or even just as a comfort meal.

Not only is porridge relatively simple to prepare, it is also a versatile dish that you can pair with various herbs and ingredients to enhance its benefits. Having porridge regularly can improve digestive functions and boost your overall energy. Whether it is porridge recipe for toddler or the entire family, add these local Chinese porridges to your list of staples!

Local Chinese Porridge and Congee Recipes

Preserved Century Egg Pork Congee

porridge recipe for toddler

A comforting Cantonese rice porridge that you can look towards with the family. The highlight of this nutritious congee lies in the preserved century eggs with a strong, yet unique and flavourful taste with umani components.

While it has a slightly higher calorie content compared to normal eggs, it is a great source of protein. There are also health benefits if taken in moderation including: lowering blood pressure, improving appetite, vision and liver functioning.

Serves: 4

Ingredients:

For pork:

  • 100 grams of lean pork

  • 1/2 tbsp light soy sauce

  • 1 tsp sesame oil

For congee:

  • 1 cup cooked white rice

  • 1 Tbsp grated garlic

  • 1 Tbsp grated ginger

  • 8-10 cup water or chicken broth

  • 1 preserved century egg, peeled and rinsed (cut up into small pieces)

  • 1/2 tsp sea salt

  • 1/4 tsp ground white pepper

For toppings:

  • 1 preserved century egg, peeled and rinsed (cut into slivers)

  • 2 green onions, chopped

  • cilantro, chopped

  • 1 Tbsp sesame oil

  • fried onion

  • pork floss

  • 2 pieces you tiao (fried Chinese donut), sliced

How to Cook:

Prepare The Pork
The Congee
  • Add cooked rice, grated garlic and ginger to a large pot. Cover with water/chicken broth. Bring the mixture to a boil and then reduce to a simmer.

  • Cook the congee for about 1.5 hours, stir in intervals (add more liquid if the texture is too thick)

  • About 45 minutes into cooking, add in lean pork and one of the cut-up century eggs. Continue cooking. Add more liquid if necessary.

  • When congee is almost ready, remove pork and shred thinly. Add shredded pork back into the congee.

  • Season with salt and white pepper to taste.

  • Add in rest of garnish and top with freshly fried you tiao.

Hainanese-style Chicken Rice Porridge

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porridge recipe for toddler

A great porridge recipe for toddler!

This delightful chicken rice porridge recipe is the perfect breakfast recipe for the entire family. So simple and easy to prepare!

Serves: 6

Ingredients:

  • 2 cups rice (400g)

  • 10 cups water (2.4 litres), and a little more to dilute

  • 2 bone-in chicken breasts (skin removed)

  • Salt and pepper to taste

  • 1-inch ginger (finely julienned) (30g)

  • 3 green onions (finely sliced)

  • Sesame oil

  • Soy sauce

How to Cook:

  • Add 10 cups water to washed rice, bring to boil.

  • Add chicken breasts and bring to boil again.

  • Season with salt and pepper when comes to boil, then reduce heat to simmer for around 30 minutes. Stir in water if porridge gets too thick.

  • Remove chicken breasts from pot, and return shredded chicken to pot.

  • Add ginger and 1-2 teaspoons of sesame oil. Turn off heat after.

Teochew-style Fish Porridge

porridge recipe for toddler

The Teochew fish porridge recipe for toddler and the entire family is the ultimate comfort food.

Nothing like a good fish porridge that you can whip up without fuss at home. Here is a Teochew-style fish porridge using cooked rice that comes with a firm texture. Be sure to use the freshest fish possible for maximum taste.

Tip: You can also choose to add in Chinese herbs such as Astralagus, a qi-enhancing herb. It is rich in antioxidants, have anti-ageing properties and boosts immunity.

Serves: 4

Ingredients:

For porridge

For seasoning

For garnishing

  • 1 tsp fried shallots or garlic crisps

  • 1 stalk spring onion (chopped)

  • 1 stalk coriander leaves (cut into sections)

How to Cook:

  • Clean and slice fish into pieces. Marinade with soy sauce or salt (to taste) and sesame oil.

  • Bring water to a boil. Add in the cooked rice and fish. Continue to cook till boiling.

  • Season with chicken stock, garlic oil and white pepper.

  • Scoop to bowls, garnish with spring onions and coriander leaves.

Sour Jujube Porridge

This sour jujube porridge that is recommended by Dr. Lin Liming of the Chinese Medicine Clinic of Health and Wellness can help relieve mood and improve appetite. According to him, it has the effect of nourishing the heart and liver, calm the nerves and aid those who might be prone to depression.

Jujube, or Chinese red date, is an excellent source of essential nutrients, vitamins, and minerals that are required for healthy growth, development and overall well-being. It may also improve sleep and brain function.

Note: Take sour jujube with caution if you experience diarrhoea or any allergic reactions.

Ingredients:

How to Cook:

  • Grind sour jujube kernels into fine powder

  • Bring porridge with white rice and water to a boil

  • Add jujube kernel powder and cook for a while. Serve.

Pumpkin Spinach and Salmon Porridge

Porridge recipe for toddler to give them the nutrition needed. | Photo: eatwhattonight website

A great kid-friendly option is this versatile and healthy Pumpkin Spinach and Salmon Porridge dish. It will require just the minimum seasoning to bring out its great flavour.

One of the best brain boosting foods for kids, salmon is packed with omega-3 fatty acids DHA and EPA, both essential for brain growth and function. Include more of these in children’s diets for a sharper mind and to perform better in cognitive skills tests.

Serves: 1-2

Ingredients:

  • 1/2 cup uncooked rice⁣⁣

  • 200ml chicken stock

  • 400-500ml water⁣⁣

  • 1/2 tbsp minced garlic⁣⁣

  • 1 tbsp shallot oil⁣⁣

  • Pinch of pepper⁣⁣

  • 150g salmon cubes (season lightly with salt)

  • 3-4 bunches of spinach (cut into sections⁣⁣)

  • 2 tbsp sweet corn⁣⁣

  • 80g pumpkin (cut into chunks⁣⁣)

Optional:

How to Cook:

  • Add rice, pumpkin, water, chicken stock and shallot oil together. Cook until rice softens and pumpkin mashed.

  • Include minced ginger (if you’d like). Season with pepper and mix well.

  • Add sweet corn and spinach.

  • Salmon cubes go in last.

  • Garnish with shredded ginger, scallions. Serve with fried fritters and fried shallots.

Singapore-style Frog Leg Porridge

A healthy alternative to white meat such as chicken, frog legs are said to contain a lower level of calories. One serving of 100 grams of frog legs (stir-fried) provides 70 calories whereas the chicken thigh offers 280 calories.

Eating frog legs in moderation could bring about health benefits such as enhancing vision, promote brain health as well as bone health.

Serves: 3~4

Ingredients:

How to Cook:

  • Clean frogs and mix with 5 tbsp soy sauce, 2 tbsp oil, 2 tsp pepper, 1 tbsp baking soda, 3 tbsp corn flour. Leave in fridge to season for 40mins.

  • At the same time, cook porridge. Add one cup of rice with 2L of water. Boil till rice is soft and porridge is sticky (add boiled water as necessary if too dry)

  • Heat oil, add garlic, spring onion (a quarter of it, leave the rest for later), ginger. Fry for 1 minute.

  • Add 3 tbsp soy sauce, 3 tbsp oyster sauce, 300ml water, pinch of salt & pepper. Mix well.

  • Remove frog from fridge (add all of them), and mix fry for 2mins.

  • Cover and keep the dish cooking for 5 more minutes.

  • Add 4 tbsp corn flour, add 3 tbsp dark soy sauce, add rest of spring onion. Mix until sauce becomes less and sticky.

  • Mix frog and porridge in a big bowl.

Millet Porridge with Pumpkin and Chinese Yam

Millet Porridge with Pumpkin and Chinese Yam that’s vegan as well. | Photo: A Dragon Chef

A good warm porridge to nourish the body as well as hydrate the skin, this Millet Porridge with Pumpkin and Chinese Yam is a dish you can eat at any time of the day.

In this recipe, you will find a couple of ingredients that are beneficial to health such as millet, chinese yam and goji berries.

Millet: Millet is packed with various nutrition including magnesium, calcium, B vitamins, antioxidants and many more. It is also gluten-free and are high in protein and fiber, helping to lower chances of type 2 diabetes.

Chinese yam: Also known as Huai Shan, Chinese yam is used in Chinese herbal medicine. It is traditionally used in treating disorders related to the stomach, spleen, lungs, and kidneys such as hot flashes associated with menopause, dry or chronic cough, asthma, fatigue and more.

Goji berries: They are also known as wolfberries that contain various important vitamins and minerals: iron
vitamin A and zinc (needed for the proper functioning of the body’s immune system) among others.

Note: If you’re pregnant or allergic, it is best to take caution and avoid goji berries. Speak to your doctor before consumption.

Photo: iStock

Serves:

Ingredients:

*You can also substitute water with chicken broth for a different flavour.

How to Cook:

  • Rinse millet, then soak in water for 30 minutes.

  • Prepare pumpkin and Chinese yam.

    • Clean and peel off the skin then dice, slice or chop pumpkin and Chinese yam.

    • Rinse goji berries a few times until the water is clear.

  • Bring water to boil, put in millet and stir in one direction for 3 minutes until you see soup become cloudy and denser.

    • Be sure to skim the foam. Add millet only AFTER water is boiling.

    • Put in pumpkin and Chinese yam to boil for another 3-5 minutes (boil longer if you prefer a very tender pumpkin)

    • Turn down to very low heat, put the lid on the pot and keep millet simmering for another 15 minutes.

    • Remove lid, stir in one direction for 8-10 minutes (you should see a creamy broth)

    • Put in goji berries 5 minutes before you turn off the heat. Take care not to overcook it to prevent loss of nutrition.

  • Serve hot with sugar or enjoy it plain with other pickled vegetables, or rice if you like.

Abalone and Shredded Chicken Porridge

porridge recipe for toddler

If you are feeling fancy and would like to add abalone to your porridge, it can also be a nutritious choice.

In Asian cultures, abalone has long been appreciated for its health benefits, including healthy eyes and skin. All thanks to its rich source of Omega-3 fatty acids as well as Vitamin C.

Note: However like all foods, it is advised to eat abalone in moderation as it is considered a shellfish variety, and could amount to higher cholesterol levels. Individuals should also note of potential allergic reactions to shellfish.

Serves: 1-2

Ingredients:

  • 1/4 cup cooked rice⁣⁣⁣⁣⁣

  • 100ml chicken stock⁣⁣⁣⁣⁣

  • 400ml water + more to cook till desired consistency⁣⁣⁣⁣⁣

  • 2 dried scallops⁣⁣⁣⁣⁣

  • 1 tsp minced ginger⁣⁣⁣⁣⁣

  • 1 tsp shallot oil⁣⁣⁣⁣⁣

  • 1 tbsp abalone brine⁣⁣⁣⁣⁣

  • 1-2 small abalones (sliced⁣⁣⁣⁣⁣)

  • 1 small piece of roasted/blanched chicken breast (shredded⁣⁣⁣⁣⁣)

  • Pinch of salt & pepper to taste⁣⁣⁣⁣⁣

Optional:

  • Fried fritters⁣⁣⁣⁣⁣

  • Spring onion, diced⁣⁣⁣⁣⁣

  • Shredded ginger⁣⁣⁣⁣⁣

  • Fried shallots⁣⁣⁣⁣⁣

How to Cook:

  • Combine water, chicken stock, dried scallops and cooked rice in pot. ⁣⁣⁣⁣⁣

  • Add minced ginger and shallot oil.⁣⁣⁣⁣⁣

  • Cook till it comes to a boil, then simmer on low heat further.⁣⁣⁣⁣⁣ Add abalone brine.⁣⁣⁣⁣⁣

  • Add water if necessary. Make sure to stir consistently.

  • Season with salt and pepper.

  • Add shredded chicken breast, reserve some aside to top on porridge.

  • Add abalone slices. Serve.

  • Optional: fried fritters, diced spring onion, shredded ginger and fried shallots.

All images are via iStock unless stated otherwise.

ALSO READ:

15 brain-boosting foods that kids should eat during exams

Healthy Snacks Your Kids Will Love!

The post 8 Local Chinese Porridge and Congee Recipes appeared first on theAsianparent – Your Guide to Pregnancy, Baby & Raising Kids.

KitchenTigress: 5-Minute Cantonese Porridge

Forget cooking Cantonese porridge the traditional way. That takes way too long.

On the stove, simmering raw rice in lots of water or stock till it breaks down and forms a smooth, thick gruel takes 2-3 hours.

In a slow cooker, the process is an overnight job.

Some people mix the rice, after it’s washed, with a bit of mashed century egg. The alkali in the egg is supposed to make the rice break down faster. Does it? Nah! This method still takes a few hours.

Cutting the cooking time from hours to a mere 5 minutes is quite easy.

In the time you take to read this post and watch my video, you could have made some Cantonese porridge. How?

By using cooked instead of raw rice.

And forget about century eggs. Use a blender instead.

Century egg vs blender is rather like pigeon vs WhatsApp. No one sends messages by bird any more. So why would anyone use alkalized eggs instead of a blender?

I blend cooked rice with boiling water, and then I cook it on the stove. When the mixture comes to a full boil, the job is more or less done. The total cooking time needed is about 5 minutes.

Why do I use boiling water? Because it shortens the cooking time.

What’s the texture of my 5-minute porridge like? It’s as silky smooth as the one that takes hours.

What about the taste? That depends on what I put in the porridge. Good stock gives the porridge great flavour. Unfortunately, it doesn’t fall out of the sky.

When I don’t have homemade stock, I use the seasoning powder that comes with instant noodles. If that’s not available, I use Knorr chicken powder plus a good bit of sugar. To make up for the lack of homemade stock, I put lots of meat and century egg in the porridge.

Plain Cantonese porridge is quite nice too. What do I eat with it? Anything that needs minimal or no cooking, like canned braised peanuts, salted eggs, kimchi, ham, etc.

Just so we’re clear, 5 minutes is the cooking time for plain porridge. It does not include prepping time for meat, etc; or the time for boiling water; or the “breathing time” for century eggs.
1 rice cup of raw rice makes enough cooked rice for 3 bowls of porridge. Cooked rice may be used hot. Or it may be chilled or frozen till needed.

If porridge is your kind of thing, you have to try my recipe. And then go make porridge for your loved ones first thing in the morning. Of course, don’t tell them it takes only 5 minutes. Let them think you wake up at the crack of dawn to cook their breakfast. They will be deeply touched.

How to make Cantonese porridge in 5 minutes

Step-by-step guide

Cantonese porridge can be made in 5 minutes. Don’t use heat to break down rice. That takes hours. A blender does the same job in seconds. If you want a grainy rather than smooth consistency, go easy on the blending.

INGREDIENTS

  • 120 g cooked long-grain Jasmine rice
  • 360 g boiling water
  • ½ tsp sugar
  • 1¼ tsp chicken powder
  • 40 g pork shoulder butt – slice thinly across the grain, mix with ½ tsp light soya sauce and pinch of cornflour
  • 40 g chicken breast – steam till just cooked, leave till cool, shred
  • ½ century egg, peeled – rinse, dice, set aside uncovered for at least 15 min
  • 1 tbsp diced spring onions
  • ½ tsp white sesame oil
  • dash ground white pepper

INSTRUCTIONS

  1. Blend cooked rice with boiling water till just barely visible. Add sugar and chicken powder. Stir till chicken powder dissolves. Cook over medium-low heat, stirring to prevent sticking, till porridge boils.
  2. Continue cooking till porridge has consistency and smoothness you like. Add pork. Reduce heat to low. Cook and stir till porridge bubbles again. Add chicken and century egg. Stir through, adding more boiling water if porridge is too thick. Turn off heat. Taste and adjust seasoning if necessary.
  3. Transfer porridge into bowl. Sprinkle with spring onion, white sesame oil and ground white pepper. Serve immediately.

5-ingredient Pork Porridge Recipe | Page 2 of 2

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5-ingredient Pork Porridge


Posted by wiffy on March 5, 2019

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5-ingredient Pork Porridge Recipe

As an alternative to cooking the porridge on the stove top in step 2, you can cook it in a rice cooker with porridge cooking feature. Transfer the cooked porridge from the rice cooker to the stove in step 3.

If using brown rice instead of white rice, increase simmering time by 10-15 minutes.

Serves: 3

Prep Time: 10 mins

Cook Time: 35 mins

Ingredients:

  • 3/4 cup (160g) long grain rice
  • 4 cups water add more whenever needed
  • 250g minced pork (or chicken)
  • 1 tbsp light soy sauce to taste

(A) Marinade for Pork

  • 1 1/2 tbsp light soy sauce
  • 1 tsp sesame oil
  • 1 tsp corn flour
  • 4 dashes white pepper powder

Suggested Garnishing

Directions:

  1. Marinade the pork with (A) for at least half hour in the fridge.
  2. Cook porridge. Wash rice grains 2-3 times, each time using your hand to give the water a few swirls and then discard the rice water. Drain and add washed rice in a large pot with 4 cups water. Simmer for 20-30 minutes until the desired consistency is reached. Check out this tutorial for more detailed instructions.
  3. Make pork porridge. Keep the pot of porridge simmering. Using two spoons, flatten one spoonful of marinated pork before adding them to the porridge. Do so until all the pork is used up. Simmer until the pork is cooked, about 2 minutes. Season the porridge to taste with soy sauce. To serve, garnish with spring onions and fried shallot oil.

Vegan Congee Recipe (Jook/Chinese Rice Porridge)

Congee (pronounced jook in Cantonese, 粥) is one of my favorite comfort foods. I grew up eating Mama Lin’s congee, which usually consists of rice, water, pork and/or chicken bones, and dried seafood (such as shrimp, scallops, and oysters). However, many people have requested that I come up with a vegan congee recipe, so here it is! By the way, here is my original congee recipe.

The main flavoring ingredients for my vegan congee are shiitake mushrooms, lemongrass, ginger, and vegetable broth. To serve, I add sauces and toppings to give the congee even more flavor and texture. Feel free to add your favorite ingredients to the congee. 

HOW TO MAKE VEGAN CONGEE

RICE AND LIQUID

Start off by measuring 1 cup of jasmine rice and rinsing it once to get rid of some starch from the rice. Then, drain the rice and transfer it to the large pot. Typically, congee is made with jasmine rice because its natural aroma adds flavor to the rice porridge. However, if you don’t have jasmine rice on hand, you can use other types of long-grain white rice. If you decide to use brown rice, you’ll need to extend the cooking time as it takes much longer to break down brown rice.

I like to cook my congee with a 1 to 9, rice to liquid ratio. In other words, I measure 1 cup of rice and cook it with 9 cups of liquid. In this vegan congee recipe, the liquid is a mixture of water and vegetable broth. 

For the vegetable broth, I use Better Than Bouillon’s vegetable base. It is a convenient paste that you dilute with water to make broth, and it’s usually easy to find in grocery stores. You can also use boxed vegetable broth, if you like.

FLAVORING INGREDIENTS

In addition to the vegetable broth, I am using dried shiitake mushrooms, lemongrass, and ginger for flavoring. Dried shiitake mushrooms provide great umami flavor, but you need to reconstitute or rehydrate the mushrooms before using it. I usually let it soak in hot water for at least 30 to 45 minutes before using it for cooking.

With respect to lemongrass, I typically buy fresh stalks from the farmers market in Sacramento. When I get home, I’ll slice them into 3 to 4 inch chunks and freeze them to use year-round. If fresh lemongrass is difficult for you to find, you can use lemongrass paste, like the one by Gourmet Garden. Use 3 to 4 teaspoons of the paste for this recipe. 

COOK THE CONGEE ON STOVETOP

Simply add all the ingredients for the congee in a pot and bring the water to boil. Then, reduce the heat to low, and let the congee simmer, covered for an hour. Occasionally, check the congee to make sure it doesn’t boil over. 

After an hour, turn off the heat and stir the congee. Then, let it sit at room temperature for another 15 minutes, with the lid slightly covering the pot. This will allow the congee to cool and thicken. The congee is now ready to serve.

INSTANT POT CONGEE

Cooking congee in the Instant Pot doesn’t necessarily save much time, but it is more convenient as you don’t need to check it while it cooks. Cook the congee on high pressure in Manual mode for 30 minutes. Then, let the pressure release naturally, which will take about 15 to 20 minutes.

When you first open the lid of the Instant Pot, you’ll notice that the porridge is very watery. Similar to the stovetop method, give everything a stir and let the congee sit for 15 minutes so that the porridge thickens as it cools. Afterwards, you can serve the congee.

TOPPINGS

I add toppings to my congee all the time. Typically, I add a dash of soy sauce, white pepper, chili oil, and scallions. I also love to add fried shallots (or fried onions) and furikake. You can also serve the congee with youtiao, Chinese fried dough sticks.

MORE PORRIDGE RECIPES

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Servings: 4

Vegan Congee Recipe (Jook)

This vegan congee (jook) recipe uses few ingredients and is easy to make. The recipe includes stovetop and Instant Pot cooking directions.

Prep Time10 mins

Cook Time1 hr 15 mins

Total Time1 hr 25 mins

Ingredients

Congee
  • 1 cup jasmine rice
  • 6 dried shiitake mushrooms
  • 4 cups water, divided
  • 5 cups vegetable broth, (see note 1)
  • 2 to 3 stalks lemongrass, sliced into 3 to 4-inch chunks
  • 2-inch piece of ginger, peeled and sliced
  • 2 cloves garlic, smashed
  • 1 teaspoon kosher salt, add more to taste (see note 2)

Instructions

  • Rinse the rice once and drain the rice. 

  • Bring 2 cups of water to boil. I like using an electric kettle to speed up the process. Then, pour the hot water into a bowl. 
  • Quickly rinse the dried shiitake mushrooms. Next, add the mushrooms to the hot water and let them soak for 30 to 45 minutes.

Stovetop Method

  • Transfer the rice, shiitake mushrooms, and the water used for soaking the mushrooms to a large pot. Next, add the remaining 2 cups of water, vegetable broth, lemongrass, ginger slices, and salt to the pot.

  • Cover the pot with a lid and bring everything to boil. Then, reduce the heat to low. I usually move the pot to a smaller burner at this stage. Let the congee simmer for 1 hour. Make sure to check the congee occasionally to ensure that it doesn’t boil over. 

  • After an hour, uncover the lid. The congee might look very watery at this point, and that’s okay. Give everything a stir. Turn off the heat and cover the pot with the lid again, leaving it slightly ajar. Let the congee cool for 15 to 20 minutes. The congee thickens as it cools. 

  • If after 20 minutes, the congee is still looking very watery, turn the heat back on to low and simmer the congee simmer for another 15 minutes. 

  • Remove the mushrooms, lemongrass, ginger, and garlic from the pot, if you like. Serve the congee in bowls and add your favorite toppings. You can slice up the mushrooms and eat them, if you want. I prefer sautéing fresh shiitake mushrooms and serving them with the congee.

Instant Pot Method

  • Transfer the rice, shiitake mushrooms, and the water used for soaking the mushrooms into the bowl of the Instant Pot. Next, add the remaining 2 cups of water, vegetable broth, lemongrass, ginger slices, and salt.

  • Secure the Instant Pot with the lid. Then, select “MANUAL” and let the Instant Pot cook at high pressure for 30 minutes.

  • Once the congee is done cooking, let the pressure naturally release, about 15 to 20 minutes.

  • Double check that the pressure has released before opening the lid. You’ll notice that the congee is watery, and that’s okay. Give everything a stir and hit “CANCEL” to turn off the Instant Pot. Loosely cover the Instant Pot with the lid, leaving it slightly ajar. Let the porridge cool for 15 to 20 minutes so that the rice can absorb more liquid and the congee can thicken. 

  • Remove the mushrooms, lemongrass, ginger, and garlic from the pot, if you like. Serve the congee in bowls and add your favorite toppings.

Video

Notes

  1. I typically use Better Than Bouillon to make stock. First, I boil 5 cups of water in my electric kettle. Then, I pour it into a bowl and mix it with 4 to 5 teaspoons of the Better Than Bouillon paste. It’s okay if the paste doesn’t dissolve completely because it will do so as the congee cooks.
  2. Vegetable broths have varying levels of sodium. Start with 1 teaspoon of kosher salt. Then, taste the congee when it’s done and add more salt, if necessary. Note that you may serve the congee with soy sauce, so the congee itself doesn’t need to be too salty.
  3. In my photos, I sautéed fresh shiitake mushrooms separately and used them to top my porridge. I find reconstituted shiitake mushrooms to be too chewy, so I don’t usually eat them. If you want more mushroom flavor in the congee, you can also add 1 to 2 teaspoons of porcini mushroom powder.
  4. Youtiao are large fried dough sticks that are usually served with congee. I buy mine frozen from Asian supermarkets and heat them in the oven at 400ºF for 15 minutes, flipping halfway.

Nutrition

Serving: 1serving | Calories: 184kcal | Carbohydrates: 41.7g | Protein: 3.6g | Fat: 0.1g | Sodium: 780mg | Fiber: 1.7g | Sugar: 3.2g

Did you make this recipe?Tag @hellolisalin or leave a star rating and comment on the blog!

© Lisa Lin

Basic Congee – 粥 | Pickled Plum

Let’s hear it for comfort food! Make this silky, savory Basic Chinese Congee Recipe with just a few humble ingredients. Easy to make – and so satisfying!

What is congee?

Congee is a thick rice porridge. Simmered in broth or water, the rice grains are essentially overcooked to the point of disintegration. This is what gives congee its smooth, satiny texture.

Eaten as a breakfast food across Asia, this silky, savory rice recipe comes in handy when you need a dose of Mom’s comfort food – or are feeling under the weather. Think of it as a mild meal akin to the chicken soup you might turn to in the West when you’re feeling poorly.

However it can also act as a base for a full meal packed with explosive flavor depending on the ingredients and toppings you use. 

Rice porridge goes by a ton of different names throughout the Asian food world – and the regional differences are all wonderful! In China’s Guangdong province, its congee – but in Cambodia its called bobar. Then, Japanese rice porridge is called okayu, while in Korea its jook (or juk).

But, names aside, we’re here to cook and eat right!? So let’s get to it!

The following recipe is for a simple Chinese style rice porridge.

Ingredients for congee

  • Rice: It always surprises me how such a small amount of rice goes so far when making congee. You’ll only need about a cup to make a full batch. It keeps expanding as it cooks (and we’re basically overcooking it). I like to use medium grain or long grain rice in this Chinese rice porridge recipe.
  • Ginger: When making basic congee, using thinly sliced ginger has a twofold purpose. Not only does it  deliver a tingling slow burn to the flavor, it also can help settle an upset stomach.
  • Chicken Broth or Dashi: This is your cooking liquid. Simmering your rice in low sodium chicken broth will introduce a hearty rich undertone without making the dish overly salty. If you prefer to use dashi (Japanese sea stock), you’ll get an umami, marine base of flavor. Learn how to make dashi from scratch here. Vegans can make a vegetarian congee by using kombu dashi (seaweed dashi). Grab it at your local Asian grocery store – or pick it up on Amazon.
  • Kosher Salt: Since kosher salt has larger crystals, it’s harder to oversalt this easy congee recipe than if you used regular iodized salt. 

And that’s it! Simple ingredients for the most basic of recipes. Now, you can definitely add more flavor and toppings (more on those in a bit). 

Congee can be as simple or as flavor-forward as you choose. Think of it as a blank canvas that you can paint as minimally or as busy as you’d like. 

And you won’t believe how easy it is to make at home!

How to make congee

  1. Rinse your rice in cold water to move excess starch. You may need to rinse and drain your rice multiple times – until the water is clear. Drain well and transfer to a bowl. Fill the bowl with fresh cold water until the rice is submerged and soak for 20 minutes. Then drain the uncooked rice again.
  2. In a large pot, add the broth (or dashi) and bring to a boil. Add the rice, ginger and salt and stir. Lower the heat to a simmer, cover and cook for 1 hour, stirring once in a while. Add more broth or water if the consistency starts to look too thick.
  3. Serve with toppings of your choice.

Hey, I told you it was easy!

How to make congee in a rice cooker

Most modern rice cookers are equipped with water fill lines in the inner pot – and automated cooking presets – to make congee with the press of a button. This one even has a Porridge setting.

Your mileage may vary. If you have a classic rice cooker, it may be a bit more difficult to gauge the appropriate cooking time.

However, this is such a rudimentary porridge recipe, you can make it on the stovetop with absolutely no drama.

Congee toppings

As I mentioned, the toppings you choose can be as simple or as complex as you’d like. And you can really make a meal out of it! 

I’ll never forget the congee Ben made me the last time I was feeling under the weather. He brought me a bowl of basic, plain congee. I said thanks and asked him what he was having for dinner. “Congee,” he said – and returned with his own bowl loaded with an egg, green onions, shallots, tons of chili sauce, cilantro and a few crushed peanuts. I was thankful for my own comfort food (and just a little jealous of his, ha!).

Anyway, here are some of my favorite additions to this basic congee recipe.

  • Egg: Make a flavored ramen egg, or a Chinese tea egg – or just a simple poached egg. The creamy yolk in the thick rice porridge is wonderful!
  • Chopped Scallions: Garden fresh and crunchy!
  • Sesame Oil: Nutty and toasty, sesame oil really latches on to savory flavors. FYI… a little goes a long way!
  • Fried Tofu: These are the thin, bean curd pockets sold in the frozen aisle of your local Asian supermarket.
  • Chicken: Have leftover roast chicken in the fridge? Heat it up, shred it and OMG, YUM! 
  • Fried Shallots: These little crispy, sweet and savory fried onions are probably my favorite congee topping of all time!
  • Chili Crisp: If you haven’t sampled the wonder of this spicy, salty condiment made with chilies , peppercorns, fried garlic (and absolute magic) – drop everything and pick some up! Once you try it, you’re going to start putting it on everything! Grab it on Amazon.

And that’s just the tip of the iceberg. The sky’s the limit!

What are your favorite congee toppings? Tell me about them in the comments!

What to serve with congee

Now, this totally depends on your reasoning behind eating congee in the first place. If you’re making this soothing Asisn porridge to nurse an upset stomach, you’ll probably want to stick with milder side-dishes – like a few Saltines and maybe a room temperature 7Up. Feel better soon!

However, if you’re feeling 100% (and really going for it from a Chinese comfort food perspective), then you’re going to love digging into these easy Asian recipes alongside your hearty rice porridge:

Plus:

Did you like this Congee Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

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Basic Congee Recipe – 粥

This silky, savory basic Chinese congee recipe is perfect if you’re feeling under the weather – AND makes the best comfort food!

  • Author: Caroline Phelps
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 70 minutes
  • Yield: 4-6 1x
  • Category: Rice Recipes
  • Method: Simmered
  • Cuisine: Chinese
Basic Congee Ingredients:
  • 1 thumb size ginger, peeled and thinly sliced
  • 1 cup medium or long grain white rice
  • 10 cups low sodium chicken broth or dashi broth (use wakame seaweed dashi for vegan)
  • 1/2 teaspoon kosher salt
Toppings (optional):
  • Chopped scallions 
  • Sesame oil
  • Fried tofu
  • Chili crisp
  • Fried shallots
  • Chicken
  1. Rinse the rice to move excess starch, drain well and transfer to a bowl. Fill the bowl with water until the rice is submerged and soak for 20 minutes. Then drain the uncooked rice again.
  2. In a large pot, add the broth and bring to a boil. Add the rice, ginger and salt and stir. Lower the heat to a simmer, cover and cook for 1 hour. Add more water if the consistency is too thick.
  3. Serve with toppings of your choice.

Notes

Leftover congee can be kept covered in the fridge for 4-5 days.

Keywords: rice recipe, porridge, okayu, jook, easy recipe

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Chinese Chicken and Rice Porridge (Congee) Recipe

  • Who knew? Congee is Chinese grits! I’m pretty sure mine might disappoint anyone looking for their grandmothers’s. I used a left over box of takeout rice, cooked a chopped, skin-on chicken thigh in it. Then topped it with a bit of sesame oil, scallions, a few crushed black and Sichuan pepper corns, and a few drops of soy ) It was delightful! I think this is going to be my new second line for “Shrimp and…)

  • I come from a very traditional chinese home and I’ve been craving congee for a few weeks but the only person who knows how to make it is my grandmother so I looked online and found this recipe. When I read the reviews everyone said it was good, so I decided to make it and I was extremely disappointed with the dish. It tastes nothing like the traditional country congee I grew up with and even the texture was wrong.

  • I’m a weirdo who doesn’t much care for rice but I love congee. I make a trashy version of this. I use all the takeout rice I’ve collected in the freezer, cook the rice for several hours until it’s creamy, throw in a few cubes of homemade stock, add the bits and scraps from my fridge: scallions, ginger and garlic, some leftover chicken or fish, sliced chiles or bell peppers, mirin, soy sauce, sesame oil, cilantro, homemade pickled vegetables. I plan to do this gourmet version one day but my version makes me really happy.

  • When I make this congee I feel I am getting acquainted with the inner Jewish/Chinese mother hidden within me. It is the dish our family turns to when we need an ultimate comfort food. This particular recipe is brilliant in its use of fresh ginger root and rice cooking wine. These add a subtle but unmistakable mouthwatering flavor. My only departure from the recipe is in my use of homemade chicken broth (made from leftover, previously frozen chicken bones and scraps, simmered for several hours, and strained and degreased).

  • This is was an amazing recipe. I loved the subtle flavor the stock got from the ginger and scallions. I made one big change though while cooking. I did NOT take a single breast out. I let everything simmer for two hours, then put all the chicken into a bowl and picked every little morsel of meat out of the mass of chicken. It’s such a waste otherwise. There is a lot of meat thrown away if you follow the recipe. I used a larger chicken because I doubled the recipe, and got about 2-3 pounds of DELICIOUS fall apart chicken at the end.

  • I am very pleased with this recipe. After trying a truly delicious lobster congee at a restaurant in Atlanta, I wanted to make my own congee and chose this recipe. I think it is wonderful, comforting, and very appealing. I made it exactly as the recipe states. After I made the broth I consulted with a Chinese co-worker who made a few suggestions. She said to add white pepper, which I did with the second batch. She also suggested taking half the broth (4 cups) with half the rice (1/2cup) and putting it in a slow cooker on low and leaving overnight. She said that way you don’t have to constantly stir the congee at the end. She also suggested adding 1/4 cup of sticky rice, which she says improves the texture, in her Chinese opinion. She gave me some to add to my second batch. It turned out perfectly. She had made her own congee that day using 1/4 lb of ground pork, 4 cups of water, ginger, scallion, salt and white pepper for the broth part (cook 1/2 hour). I plan on trying that one today.

  • I haven’t tried this recipe yet, but wanted to offer some topping suggestions from the menu of Samovar Tea Lounge is SF.
    Serve with tasty toppings: scallions, toasted garlic, peanuts, nori, cilantro, sriracha and tamari soy sauce.

  • Wonderul comfort food. We enjoy this
    hot steaming soup in the Fall and
    Winter months more. I begin with
    chicken stock that I have in the
    freezer and then add the rice to it
    (must be long grain rice). When
    it’s almost ready, I add some good
    quality lump crab (in place of the
    shredded chicken) and swirl it
    around until heated, then top with
    thinly sliced ginger, green onions
    and a few drops of sesame oil over
    top. I’ve even used 1/2 of a can of
    crab in a pinch. The term “porridge”
    is a misnomer since this is more
    fluid than a thick porridge
    consistency. My daughter prefers her
    congee thicker and just cooks it
    longer and even adds slices of
    chinese sausage or cut up duck.
    Delicious!

  • I should’ve listened to my mom and doubled the recipe, because it was gone by the end of the night! I also cheated and replaced 4 cups of water with 2 cans of chicken broth instead of using a whole chicken (just used 2 chicken breasts for meat). I also used short grain rice, and I liked the fluffy texture. Love this recipe and there’s ways to cheat and make it even easier, lol.

  • wat a recipe!!i love porridge is so good and healthy for our body. Unfortunately,nowadays kids don like porridge anymore…they prefer FASTFOOD…hmm…

  • The ultimate comfort food, as many have already expressed, is exactly how I sum it up. I have been sick all week, and this was the only thing I craved to warm up my tummy. The canto tradition seems to be, to cook it until all the rice grains have dissipated. I quite like a fusion of the canto and teo cheow way, that is to cook the rice with pork mince stock and century egg, but to to not overcook the rice grains. In addition to chopped spring onion, coriander and pickled relish, I also love putting in bean sprouts – adds a nice crunchy texture. Yum yum! Also, like one of the other reviewers, I stumbled onto this site when my mum wasn’t picking up her phone!

  • i love congee when ever i get a cold. its is good comfort food. As a child my dad use to add pigs blood in it (it comes in chunks) and i made it ever since i learned from him

  • Congee (jook) is the ultimate comfort food. My favorite way to have it is to add thin slices of lean pork and preserved duck egg, instead of chicken. The lean pork can be cooked with the rice, and the preserved duck eggs, which are already cooked, can be added in slices in the last ten minutes of cooking. Adding the preserved duck eggs too early will make the congee sticky! You can get preserved duck eggs at almost any Chinese grocery store. Congee is also a great way to use leftover rice.

  • I made this in my new pressure cooker and it took less than 20 minutes! This is the best comfort food. Also perfect for indigestion, hangovers, or a winter cold.

  • Though the texture of congee is not appealing to many, it’s real comfort food for me. The wonderful thing about it is its versatility – you can put anything in it – from pickled vegetables to dried scallops, any sort of (specialty) meat or just leave it plain. i really enjoy this chicken version (with extra ginger) plus mushrooms, as well as serving the congee plain with thin slices of raw fish (which will cook in the heat) plus cilantro. great stuff to warm the soul…

  • 90,000 Ten unusual recipes for porridge – “Food”

    Ten unusual recipes for porridge – “Food”

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    For those who are tired of the usual millet and semolina

    Guide Summary Michelin

    What the main restaurant directory of the world brought to Moscow – our conclusions

    Porridge is usually associated with healthy, but
    ordinary food, completely devoid of gastronomic gloss.The usefulness of their nobody
    does not dispute – yes, we have long learned that it is cereals that supply
    us with the so-called slow energy, which, unlike pancakes and
    buns, lasts for a long time and saves from the temptation to intercept something
    sweet and unhealthy throughout the day. Therefore, the consumption of porridge for breakfast – “Father
    our ”for everyone who cares about their health. The trouble is that it is comfortable, budget and cozy, like
    home slippers, food from too frequent consumption can be fatal
    get bored.

    We decided to take advantage of the common truth “porridge
    you can’t spoil it with oil ”and broaden horizons.And they made sure that rice porridge cannot be spoiled with coconut and
    condensed milk, pearl barley – feta and dill, semolina – pineapple, and spelled – chicken
    liver. It seems all the same familiar groats, but how many new opportunities!
    Such modernized recipes
    retain a reasonable amount of nostalgia for our mothers and grandmothers to recognize in them
    it is porridge, but at the same time it will be of interest to those who are slightly
    over twenty.

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    similar ideas

    In the presence of condensed milk, porridge receives the status of festive, and to enhance the impression, you can add slices of banana or orange to it and sprinkle with grated coconut or almonds.We take not only condensed milk for cooking, but also ordinary milk, otherwise it will be painfully sugary. Rice is one that boils well and absorbs, that is, parboiled rice is not good, but round Krasnodar is the very thing. It is impossible to imagine a child who does not eat porridge, so similar to the “Bounty” chocolate. And adults can only keep thinking about diets, and even then not for long. \ T

    Semolina porridge with coconut milk with pineapple

    Cow’s milk is replaced with coconut milk, the taste of which is enhanced by peel and ginger.The cooking technique is unchanged: add cereal to boiling milk and stir rapidly. This recipe is something like a psychotherapy session for those who are sick from one type of semolina from childhood. Here the hated semolina becomes unrecognizable due to an exotic plot twist, but at the same time retains its homemade pacifying essence. \ T

    Bulgur porridge with dried fruits and honey

    A Middle Eastern version of the Orthodox kutya – porridge that was prepared for the holidays and feasts.This porridge can be eaten hot and cold. Present cold, it will be an excellent minced meat for pancakes, and on a festive table – a filling for sand baskets, covered with honey glaze on top.

    Millet porridge with pumpkin and nuts

    In Russian cuisine, the combination of millet with pumpkin is the most traditional to eat. But this porridge performed by the Suzdal chef Maksim Rybakov is not our usual sweet millet, but a little different: it is cooked in chicken broth with garlic and thyme.But at the same time, it is terribly tasty – and to the point of ginger, that the soul becomes warmer.

    Gongji: Chinese-Style Rice Porridge

    The sore subject of rice porridge takes on a completely unexpected twist with soy sauce, ginger and shiitake and stilester fry. Konji can be a very nutritious breakfast option if you have a busy day ahead. But it can also replace dinner – it will feed and warm. You definitely won’t want to eat it before dinner.\ t

    Buckwheat porridge with mushrooms and parmesan

    This recipe can be called historical – this is how it was cooked in the Nekrasov estate “Karabikha” in the Yaroslavl region. In the sense, this is a lazy buckwheat risotto. In terms of content, this version of buckwheat is convenient because real parmesan can be replaced here with domestic parmesan with minimal aging or some kind of Russian cheese. It is permissible to ferment porridge in an ordinary oven if there is no Russian stove available. \ T

    Barley barley with sfeta, tomatoes and dill

    The glory of state and budget porridge has been fixed by the barley.But those who do not like pearl barley simply do not know how to cook it: the cereal must be soaked for 12 hours before cooking, then dried, fried in a pan and sent to boil. There is a lot of preliminary fuss, but in a saucepan the barley will turn into a tender, downy cereal, grain to grain in 20 minutes. And in the company with cherry tomatoes, feta slices literally bloom and smell. Such porridge is good both hot and cold. And the next day it will be used as a filling for lean cabbage rolls. \ T

    Lazy oatmeal with berries and honey

    A convenient format for a healthy instant breakfast.All that is required is to mix the oatmeal with regular cow or vegetable milk, low-fat yogurt or kefir, add vitamin fruit supplements and leave to brew in the refrigerator overnight. The lazy oatmeal recipe is easy to adapt to any season and use whatever is at hand: in summer you can make oatmeal with strawberries and imalina, in autumn with sea buckthorn and plums, and in winter with winter pears and bananas, which are especially good with almond milk.

    “Dirty” spelled with liver

    Spelled is considered one of the most environmentally friendly crumbs: firstly, this proto-wheat has not been subjected to genetic modification, and secondly, it is grown without herbicides – there is simply no need for them, the spelled is so alive that ” clogs weeds.The purity of natural grain is so easy to spoil a little: for the spelled to become “dirty”, you need to take a clean spelled and mix it with chicken liver when cooking. The liver will collapse and stain the grains. Vitoge will turn out, though not the most aesthetic presentation, but on the other hand, having become a single whole, the liver will harmoniously complement the nutty taste of the cereal. And the appearance of the dish is easy to tweak by adding a handful of pomegranates to the “dirty” spelled.

    Corn porridge with mushrooms and saffron

    Thick, delicately creamy, piercing sunny color, this corn porridge is literally stuffed with mushrooms, garlic, saffron and parsley.Its special charm is in addition to the rich taste of corn grits, lemon juice and citrus. With them, the porridge no longer seems heavy and at the same time turns into a natural superfood that can instantly come to the rescue and save from the chilly wind and slush, that is, typical Russian weather. \ T

    “,” mainEntityOfPage “:” https://eda.ru/ media / recepty / desyat-neobychnyh-receptov-kashi “,” @context “:” http://schema.org “,” name “:” Ten unusual recipes for porridge “,” description “:” For those who have ordinary millet and the semolina managed to get bored “}

    90,000 Singapore cuisine, dishes, recipes, history

    History

    Singapore is geographically located between the Pacific and Indian Oceans on 63 islands.Due to the geographic location of Singapore between different Asian countries, there is a great variety of food and culture. When Stamford Raffles decided to turn Singapore into a trading hub for the East India Company in 1819, immigrants from China, Malaya, India, Indonesia, Europe, the United States, and the Middle East flooded to the island. The culture of Singapore has absorbed the diverse influences of different continents and countries, which has led to the fact that Singaporean cuisine has become multicultural.Like many other Asian countries, Singapore has gone through a period of colonization. Singapore was a British colony from the early 19th century to the middle of the 20th century, then, like most Asian countries, it was influenced by Japan during World War II, which also influenced Singaporean cuisine. For example, the yee sang, which Singaporean Chinese love to eat during the Lunar New Year, includes raw fish. And raw fish is a rather rare ingredient that can be found mainly only in Japanese or Korean cuisines.

    Singaporean cuisine is diverse and, due to its historical seaport with a large number of immigrants, has incorporated elements of many ethnic groups: indigenous Malays, Chinese (largest ethnic group), Indonesians, Indians, Peranakans, Kristangs, Portuguese and British … There are also influences from regions such as Sri Lanka, Thailand and the Middle East.

    In Singapore, food and eating are considered important to national identity and a link between different cultures.Food is a frequent topic of conversation among Singaporeans. That said, here in Singapore people of different faiths and different communities treat each other with respect. If Muslims, Hindus, vegetarians dine at the same table, keeping in mind each other’s culture, people choose food that is acceptable to everyone.

    Singapore food can be divided into five types: meat, seafood, rice, noodles, dessert or snacks.

    Featured Products

    Food of plant origin

    Singapore has many tropical fruits throughout the year.The most famous is durian, which is also called the “King of Fruits”, it has a characteristic smell, creamy yellow pulp, hidden in a prickly green or brown shell. Carriage of durian on public transport and elevators is prohibited due to the strong smell.

    Other popular tropical fruits: mangosteen, jackfruit, longan, lychee, rambutan and pineapple. Some of these fruits are also used as ingredients in dishes: ice-cold desserts, sweet and sour pork, and some types of salads.

    Meat and fish

    Singapore is particularly renowned for its seafood including fish, squid, rays, crabs, lobsters, shellfish and oysters.

    Dairy products

    Spices

    Belacan is a shrimp paste used in spice mixes.

    Sambal is a chili-based sauce found in many Singaporean dishes.

    Traditional dishes

    Bread

    Roti prata is a pancake-thin fried tortilla cooked on a flat round frying surface, crispy on the outside and soft on the inside.It is usually served with a vegetable or meat curry. Roti prata is also commonly made with cheese, onions, banana, red beans, chocolate, mushrooms, or eggs added to the dough. A popular Singaporean dish eaten for breakfast and dinner.

    Naan – Indian baked flat bread.

    Soups

    Chinese influences:

    • Nonya laksa – rice noodles served in coconut shrimp broth.
    • Katong Laksa – noodles with coconut milk, dried shrimp, shellfish.The noodles are usually cut into small pieces so that the entire dish can only be eaten with a spoon, no chopsticks or fork. The recipe was invented by the Chinese living in the vicinity of Katong in Singapore. It was first popularized by brothers Ng Juat Swee and Ng Chwee Seng, who began selling noodles in cafes on the East Coast in 1963. Laksa is the Chinese word for “spicy sand,” a name derived from the ground-dried shrimp that gives the sandy texture to the sauce.
    • Bakute (Bak kut teh) – pork rib soup with the addition of various Chinese herbs and spices.
    • Niurumyan (niú ròu miàn) – noodle soup with beef stew, beef broth and vegetables.
    • Ban mian – handmade noodles with vegetables, minced meat, chopped mushrooms and eggs in anchovy broth.
    • Bihun (bee hoon / Yue Tow Mai Fun) – Singaporean fish soup with rice noodles.
    • Hami (Hae mee) – noodles cooked in a broth of shrimp heads and pork bones, with the addition of shrimp, pork belly, squid, eggs, lard, served with sambal chili sauce and lime.
    • Pork marrow soup – Pork marrow with Chinese herbs.
    • Pork Offal Soup – Soup version of Kuay chap.
    • Turtle soup – made from turtle meat.
    • Fish soup (yú piàn tāng) – made from fish and vegetables.
    • 90,023

      Influenced by Malay cuisine:

      • Mee soto is a spicy noodle soup.
      • Ravon (Rawon) – beef soup.
      • Soto – a soup made from meat and vegetables.
      • Soto ayam – Spicy chicken soup with chicken pieces, rice cakes and sometimes Begedil potato cakes.

      Influenced by Indian cuisine:

      • Soup kambing – spicy lamb soup.
      • Soup tulang – a soup made from lamb or beef bones, stewed in a spicy red sauce. The bones are broken so the bone marrow can be eaten.

      Main courses

      Chilli crab and black pepper crab are two typical dishes that are highly recommended to tourists.

      Sambal stingray / Spicy Banana Leaf Stingray is a seafood dish of Malaysian / Singaporean origin.Barbecued stingray, served with sambala pasta. It can be easily purchased at street markets and food courts in both Malaysia and Singapore.

      Kueh pie tee – A thin, crispy dough pie filled with a spicy, sweet mixture of thinly sliced ​​vegetables and shrimp.

      Chinese influences:

      • Hainanese chicken rice is the most popular national dish in Singapore. Basically, this is rice cooked with chicken fat, served with boiled chicken, accompanied by chili sauce.
      • Fried Hokkien mee – fried egg noodles with shrimp, chopped pork and sauce.
      • Chhaukuotiu (Char Kuey Teow) – flat thick rice noodles fried in dark soy sauce with shrimp, eggs, beans, green leafy vegetables, Chinese sausage, lard and mussels.
      • Bak chang – Glutinous rice dumplings usually filled with pork, mushrooms and a steamed egg, steamed in bamboo leaves.
      • Bakchorme (Bak chor mee) – egg noodles with minced pork and other ingredients, served as a second or soup.
      • Fish Ball Noodles – A dish similar to bak chor mee, but uses fish balls instead of minced pork.
      • Chai tow kway / char kway is a dish made of radish or daikon, diced and fried with garlic, egg, pickled radish, sometimes with shrimps. It comes in black (fried with sweet dark soy sauce) or white (fried with an omelet).
      • Chasiu (Char siu) – pork with barbecue.
      • Crab bee hoon is a rice and noodle dish served with a whole crab.It can be either in the form of a second or in the form of a soup.
      • Drunken shrimps – shrimps with rice wine.
      • Duck with rice (yā fàn) – stewed duck, served with rice, yams and shrimps. It can be served simply with white rice and a thick dark sauce, or with hard-boiled eggs, canned salted vegetables, and hard bean curd (tau kua).
      • Teochew – Duck fillet with rice, similar to the previous one, but more sophisticated. The boneless duck is cut into thin slices so the sauces can be absorbed into the meat.
      • Hainanese Curry Rice – White rice steamed and stewed with curry and gravy.
      • Har cheong gai – chicken wings fried in a dough with fermented shrimp paste.
      • Hokkien mee – egg and rice noodles fried with egg, pork slices, shrimp and squid, served with green onions, bacon, chili sambal and lime.
      • Kuay chap / kway chap – flat, wide rice noodles in dark soy sauce broth, served with pork offal, duck stew, a variety of beans, pickled vegetables and stewed eggs.
      • Mee pok – a dish made of yellow flat noodles, varying in thickness and width.
      • Pork Fallopian tubes – Fried pork fallopian tubes with vegetables and sambal chili.
      • Zhisimyan (jī sī miàn) – noodles with chopped chicken, fish dumplings and mushrooms.
      • Soon kway – white vegetable dumplings with black soy sauce.
      • Teochew porridge is a rice porridge eaten with a variety of local snacks.
      • Vegetarian bee hoon is a thin stew of rice vermicelli that can be mixed with a variety of gluten, vegetable or tofu based delicacies.
      • 90,023

        Influenced by Malay cuisine:

        • Assam pedas – seafood and vegetables in a sauce of tamarind, coconut milk, chili and spices.
        • Ayam penyet is a pestle-and-mortar fried chicken that is a relatively new culinary phenomenon of Indonesian origin.
        • Bakso – meatballs served with noodles.
        • Begedil – mashed potatoes fried in the form of flat cakes. Served with mee soto.
        • Dendeng paru – dried beef light cooked in spices.
        • Gudeg putih – white jackfruit curry.
        • Gulai daun ubi – sweet potato leaves stewed in coconut milk.
        • Ketupat – Steamed rice cakes in square coconut leaves, usually served with satay.
        • Satay – fried meat on skewers, served with satay (spicy peanut sauce), cucumber, onion and Ketupat tortillas.
        • Lemak siput – clams in a thick coconut milk sauce.
        • Kway teow goreng – fried rice noodles.
        • Mee rebus – Egg noodles with a spicy, slightly sweet curry sauce made with sweet potatoes, curry powder, water, salted soybeans, dried shrimp and peanuts.
        • Mee goreng – yellow egg noodles fried with butter, tomato sauce, chili, eggs, vegetables, various meats and seafood, popular in Singapore, Indonesia and Malaysia.
        • Mee siam – thin rice vermicelli.
        • Nasi goreng – Steamed rice, fried in a wok, is often blended with other ingredients such as eggs, vegetables and meat.
        • Otah (Otak-otak / otah) is a spicy fish pie grilled in banana leaves.
        • Sayur lodeh – a mixture of vegetables in coconut milk.
        • Tumpeng – specially cooked rice in the form of a cone with garnishes of vegetables and meat around.

        Influenced by Indian cuisine:

        • Appam – fermented rice pancakes.
        • Murtabak is a dough stuffed with spiced minced meat, onions and eggs, often served with curry.
        • Chicken in tandoor – chicken marinated in a mixture of spices and yoghurt and cooked in a clay oven.

        Salads and snacks

        Chinese influences:

        • Kaya kopitiams / Kaya toast – bread toast with kaya coconut jam and butter.Served in inexpensive cafes or street food courts with coffee and tea. Typical Singaporean breakfast.
        • Hum chim peng is a deep-fried bun, sometimes filled with bean paste.
        • Min chiang kueh is a dense pancake stuffed with peanuts and sugar. Other fillings include grated coconut with red beans, blueberries, cheese, and chocolate.
        • Popiah – roll or pancake stuffed with stewed turnip, Chinese sausage, shrimp and lettuce.
        • Youtiao / yew char kueh – fried pies.
        • 90,023

          Influenced by Malay cuisine:

          • Acar – pickled vegetables or fruits with dried chili, peanuts and spices.
          • Curry puff / epok-epok – Puff pastry pies usually stuffed with curry chicken, potato cubes and a slice of hard-boiled egg. Sometimes sardines are used instead of chicken.
          • Goreng pisang – bananas fried in flour.
          • Keropok – Fried crackers usually flavored with shrimp, fish or vegetables.
          • Roti john – omelet sandwich.

          Influenced by Indian cuisine:

          • Vadai – Spicy fried snacks made from dal, lentils or potatoes.
          • Rojak – tropical fruit and vegetable salad, served. It is considered the national dish of Singaporean cuisine and is sold at street food courts.

          Dessert

          Kaya – jam made from coconut milk, sugar and eggs, with the addition of pandanus leaf.Very popular in Singapore and Malaysia.

          Tauhu goreng – fried bean curd with sweet sauce.

          Tutu kueh – steamed rice flour cakes with sweet crushed coconut or peanut filling.

          Bubur cha cha is a dessert made from pearl sago, sweet potatoes, yams, bananas, black-eyed peas, pandanus leaves, sugar and salt cooked in coconut milk. Serve hot or cold.

          Cheng tng – light refreshing soup with longan, barley, agar strips, lotus seeds and sweet syrup.Serve either hot or cold.

          Ice kacang – crushed ice based on jelly, red beans, corn and nip seeds, with the addition of colored sugar syrups, palm sugar, rose syrup and concentrated milk.

          Kuih / kueh – small muffins or desserts based on coconut milk with the addition of various flavors, usually fruit (durian or banana). Pandanus is a common flavoring agent.

          Kueh lapis – multi-level kuyh, with the addition of a large amount of egg whites and decorated with prunes.

          Lapis sagu is another popular quih with layers of different colors and a sweet coconut flavor.

          Orne (Orh-nee) – a dessert made from taro, coconut paste and ginkgo nuts.

          Pulut hitam – creamy black glutinous rice dessert with coconut cream.

          Tau suan – mung beans in jelly, served hot with fried pies.

          Drinks

          Bandung – pink syrup with concentrated milk.

          Chin chow – herbal jelly made into a sweet drink.

          Kopi is a local Singaporean coffee with condensed milk.

          Milo is a chocolate / malt milk drink.

          Sugarcane juice, usually obtained from fresh sugarcane stalks.

          Teh halia tarik – ginger tea with concentrated milk (tarik)

          Alcohol

          Strong alcohol is almost never used in Singapore. At the same time, beer is quite popular. Singaporeans’ favorite beer is Tiger Beer.

          Serving and etiquette

          Singaporeans usually dine at hawker centers, preferring them to restaurants. These food courts are widespread, cheap, and usually contain dozens of stalls in the same complex, each offering their own specialties. The most famous food courts are Lau Pa Sat and Newton Food Center. These street food courts define Singapore’s food culture in many ways. Popular markets such as Old Airport Road Food Center in Geylang, Golden Mile Food Center on Beach Road and Maxwell Road Food Center in Chinatown offer the finest Malaysian, Chinese and Indian cuisines packaged in unique Singaporean fare.

          Singapore food is an important cultural attraction for tourists and visitors. Some Singaporean dishes have become famous all over the world. In 2011, four Singaporean dishes were included in the “World’s 50 Most Delicious Dishes” (voted by readers) according to CNN International’s 35,000 worldwide online survey: Hainanese Chicken & Rice (13th), Crab chile (29th place), Katong laksa (44th place) and roti prata (45th place).

          Singapore cuisine has become a tourist attraction thanks to the work of the Singapore Tourism Board.The big Singapore Food Festival is held annually in July – a celebration of Singaporean cuisine. There are organizations that make sure that even Singaporeans living overseas do not forget their cuisine and culture. For this, Singapore Day is held in many major cities around the world. One of the highlights of this event is the local Singaporean street food prepared locally by renowned hawkers specially dispatched to the event.

          When meeting a new person for the first time, they ask: “Have you eaten?” This is one way to greet another person.

          Recipes

          Published: 06/08/2017

          Bee hoon / Yue Tow Mai Fun fish soup has a distinct Chinese origin, but is unique in the presence of milk in the recipe, which is unusual in Chinese cuisine. So this is a traditional dish for Singaporean cuisine. Usually it is prepared from a fish head, but there are variations and just with fish meat. Traditionally, this recipe uses …

          Read More

          Published: 03.11.2018

          Mie goreng – Indonesian fried noodles also known as bakmi goreng. The dish is typical for countries such as Indonesia, Malaysia, Brunei, Singapore, Suriname. Mi goreng is made from thin yellow noodles fried in vegetable oil with garlic, onions or shallots, fried shrimps, chicken, beef, eggs, chili, Chinese cabbage, …

          Read More

          Published: 21.11.2019

          Hainanese Chicken is a traditional Chinese dish, originally from the island of Hainan. Hainanese chicken is considered a healthy and balanced food. At the same time, it is easy to prepare from available ingredients. Ingredients – Hainanese chicken: chicken – 1 pc., Onions – 4 pcs., Ginger – 50 gr, rice – 1 cup, …

          Read More

          Published: 27.01.2020

          Chicken satay is a traditional Indonesian dish that originated on the islands of Sumatra and Java.Chicken satay is also very popular in other Southeast Asian countries such as Brunei, Malaysia, Singapore, the Philippines and Thailand. Satay is chicken skewers on wooden skewers. It is believed that satay was invented by Chinese immigrants who sold kebabs for …

          Read More

          Published: 28.01.2020

          Satay sauce is a red Indonesian sauce made from a mixture of satay spices.This mixture is native to Bali and is widely used as a condiment in Southeast Asia, where it is very popular. Satay sauce tastes savory, pungent, sweet, salty and spicy. Satei recipes may vary from country to country, …

          Read More

          Singapore pork and shrimp noodles

          These old style pork and shrimp noodles are very typical of Singaporean cuisine and are very popular.When cooking, you can add a variety of vegetables – broccoli, daikon, radish, or anything else to taste.

          Spicy and hearty – it will serve as a wonderful and quick lunch or dinner.

          Singaporean noodles with pork and shrimps

          Print recipe

          Portions Prep Time
          4 15 minutes
          Cooking time
          15 minutes
          Portions Prep Time
          4 15 minutes
          Cooking time
          15 minutes

          Singaporean noodles with pork and shrimps

          Print recipe

          Portions Prep Time
          4 15 minutes
          Cooking time
          15 minutes
          Portions Prep Time
          4 15 minutes
          Cooking time
          15 minutes

          Ingredients

          • 200 g

            Pork / tenderloin or shoulder

          • 300 g

            Shrimp / preferably raw

          • 200 g

            Thin noodles / egg or rice

          • 100 ml

            Chicken bouillon

          • 2 tbsp.l.

            Soy sauce

          • 1 tbsp

            Sherry / dry

          • 1 tbsp

            Brown sugar

          • 2 tbsp

            Vegetable oil

          • 1 PC

            Onions / large

          • 2 pcs

            Carrot

          • 1 stem

            Celery

          • 2 cloves

            Garlic

          • 1 tbsp

            Curry / or to taste

          • 2 stems

            Green onions / for serving

          Instructions

          1. Cut the pork into very thin slices.

          2. Cut the onions into thin feathers.

          3. Peel the carrots, cut them in half lengthways and cut them obliquely into thin slices.

          4. Thinly slice the celery stalk obliquely, like carrots.

          5. Crush the garlic cloves with a knife and chop finely.

          6. Cut the green onions into thin rings.

          7. Peel the shrimp from the shell and remove the intestinal vein. Leave the tails.

          8. Boil the noodles until tender. Thin noodles like spaghetini or noodles are best. Pour boiling water over rice noodles and leave for 5 minutes. Then discard in a colander.In any case, the method and time for preparing the noodles is usually indicated on the package.

          9. In a small bowl, combine broth, sherry, soy sauce and brown sugar. Stir the sugar in the sauce until it is completely dissolved.

          10. Heat a wok or large skillet over medium heat. Add and heat half of the oil. Add pork and fry quickly until crispy.Transfer to a plate, cover with foil and leave in a warm place to keep the meat hot.

          11. Pour the remaining oil into the wok. Add chopped onions, carrots and celery. Sprinkle with curry. Stir constantly, fry for 2 minutes, until the onion softens. Add garlic and fry quickly for 30 seconds.

          12. Add the shrimps to the wok and, also stirring constantly, fry for about 3-4 minutes until pink.

          13. Return the pork to the wok, add the noodles and pour in the cooked sauce. Warm up the entire contents of the wok, constantly stirring, for 3-4 minutes.

          14. Remove from heat, sprinkle with green onions, arrange on plates and serve.

          Recipe Notes

          Photo: https: // www.taste.com.au

          | Keywords: fast, wok, stew, fry, shrimp, noodles, easy, onion, carrot, meat, simple, pork, celery, soy sauce, sauce, garlic

          Laksa – spicy and slightly spicy soup with rice noodles

          Slightly spicy and spicy soup with rice noodles, widespread in the countries of Oceania and Southeast Asia – laksa, it is the same common as in Ukraine red borscht. Most often, this first dish is prepared with various seafood, fish, shellfish. Although options with chicken are quite common and everywhere. Recipes specific to different regions can vary significantly from each other.

          Sensibly spicy and sour soup with fish and noodles is one of the ten most delicious dishes in the world according to CNN. Laksa is attributed to the so-called Peranakan cuisine. Historically, this was the name given to immigrants from mainland China, who settled in the insular part of Asia several hundred years ago.But, nevertheless, this first course has become an integral part of Singaporean, Indonesian and Malay cuisine.

          It is not known for certain about the origin of the name. According to various opinions, the source of the term laksa may be the name of the noodles from which the soup is cooked, the seasoning of dry shrimp – these words are consonant. The basis of the dish is coconut milk and spicy pasta, which consists of many ingredients. By the way, the composition of the paste, although complex, but almost all components are available even here. However, a ready-made spicy pasta dressing for laksa soup is sold in many supermarkets.

          There are several types of laksa, distinguishing them, to a greater extent, in the composition of spices and seasonings. Usually, outside of Asia, the easiest way to cook as close to authentic recipes is Singaporean curry laksa or asam laksa – less popular but equally tasty. It is a hot and spicy soup made with coconut milk, often chicken or fish, and flavored with herbs.

          A simple spice paste for laksa soup, often containing hot peppers, dry onions and chopped dry shrimp, soybean oil, salt and sugar, garlic, lemongrass or sorghum, and tamarind, a vegetable fruit that tastes quite sour.

          Of the ingredients available to us, the soup should include vegetable broth and coconut milk, optionally chicken fillet, mushrooms, fresh cucumbers and cilantro, mint. You will need a fairly thick and firm rice noodles. To give laksa a sour taste, you can use lime juice, since it is quite problematic to buy “authentic” sour components of asam or tamarind. When serving, half a boiled egg is often added to the soup. 90,713 90,003 90,000 corn grits recipes – 25 recommendations on Babyblog.ru

          Creamy quinoa, shrimp and vegetable casserole

          Svetlana

          31 January 2019

          59

          14

          10

          Preparation

          20 minutes

          Cooking 20 minutes Recipe for: 6 persons

          DESCRIPTION

          Quinoa and vegetables in a delicious coconut-cheese sauce with tender shrimps and golden cheddar crust.

          Quinoa, coconut milk, okoschi, shrimp – a concentrate of benefits in one casserole.

          The casserole will be good as a hot dish at the festive table. It can also be a great side dish if cooked without shrimp.

          A delicious dish. And broccoli, which for many is not in the top favorite products, “flies away with a bang.”

          I wish you to cook with love and enjoy healthy and wholesome food. And rather get to know quinoa.

          Competitor

          Contest of recipes “Getting ready for the holiday together!”

          TO THE COOKBOOK

          Nutritional value of a portion

          334

          kCall

          14%

          Proteins 20 g

          Fats 19 g

          Carbohydrates 21 g

          % DV

          5%

          4%

          1%

          Based on your
          age, weight and activity.It is a reference information.

          INGREDIENTS TO

          SERVINGS

          Basic

          quinoa TM “National”

          100 g

          broccoli, frozen

          230 g

          courgettes

          110 g

          leek

          30 g

          king prawns

          18 pcs.

          garlic

          4 teeth

          rosemary

          3 branches

          olive oil

          1 st. l.

          cheddar

          60 g

          Sauce

          butter

          20 g

          coconut milk

          220 ml

          sweet paprika

          ½ h.l.

          Salt

          2 pinches

          cheddar

          50 g

          corn starch

          2 st. l.

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          PHOTO REPORTS FOR RECIPE1

          ADD PHOTO

          Full Screen STEP 1/31 The first step is to cook the quinoa. Turn on the oven. Full screen STEP 2/31 Kinoa TM “National” thoroughly rinse to eliminate the bitter aftertaste. Full screen STEP 3/31 Pour water in a ratio of 1: 2. Boil. Reduce heat to low, cover, cook for 15 minutes.The water will evaporate by that time, and the quinoa will triple.

          ADVERTISING

          Full Screen

          STEP 4/31

          Broccoli used fresh frozen. In the season I cook from fresh. Rinse under warm water.

          Full Screen

          STEP 5/31

          Bring water to a boil. Dip broccoli and cook for 4-5 minutes.

          Full Screen

          STEP 6/31

          While the broccoli is boiling, rinse the shrimp under cool water.

          Full Screen

          STEP 7/31

          Broccoli is already cooked. Drain the water. To cover with a lid. Cut the courgettes into slices 4-5 mm thick. If cooking with the peel, the slices should be 2-3 mm thick. Then they will be cooked exactly in time according to the recipe.

          Full Screen

          STEP 8/31

          Rinse the leeks, cut lengthwise (optional), cut thinly (approx. 2 mm).

          Full Screen

          STEP 9/31

          Prepare 3-4 garlic cloves.Crush with a knife.

          Full Screen

          STEP 10/31

          Preheat a frying pan, pour 1 tbsp. l. olive oil.

          Full Screen

          STEP 11/31

          Place the garlic and rosemary sprigs. Fry for 2-3 minutes and remove from the pan.

          Full Screen

          STEP 12/31

          Put the leeks in the aromatic olive oil. Fry, stirring occasionally, for 30 seconds.

          Full Screen

          STEP 13/31

          Add the courgette.

          Full Screen

          STEP 14/31

          While the leeks and zucchini are fried, cut the large broccoli florets lengthwise. Send to the pan.

          Full Screen

          STEP 15/31

          Stir to combine wonderful aromas. Cook for 3-4 minutes on low heat.

          Full Screen

          STEP 16/31

          Quinoa is ready.Loosen with a fork. To cover with a lid.

          Full Screen

          STEP 17/31

          Melt 20 g of butter in the microwave or do as I do: take it out just before cooking, put it in a warm place. And when his turn comes, it is already ready. Pour butter into a saucepan / ladle, put on low heat.

          Full Screen

          STEP 18/31

          Pour coconut milk into the butter.

          Full Screen

          STEP 19/31

          Add 2 st. l. cornstarch and 2 pinches of salt.

          Full Screen

          STEP 20/31

          Whisk vigorously, especially touching the bottom, to remove any lumps that form.

          Full Screen

          STEP 21/31

          Add 1/2 tsp. sweet paprika. Beat again. Turn off the fire.

          Full Screen

          STEP 22/31

          Grate the cheddar on a fine grater.One part of the cheddar is for the sauce, the other is for the topping of the casserole.

          Full Screen

          STEP 23/31

          Add 1/2 cheddar to the sauce. Stir vigorously for 30 seconds.

          Full Screen

          STEP 24/31

          The sauce is ready. The consistency is thick.

          Full Screen

          STEP 25/31

          Combine quinoa and vegetables in a bowl.

          Full Screen

          STEP 26/31

          Add the sauce.Mix.

          Full Screen

          STEP 27/31

          The final touch. Peel the shrimp. Remove the head and legs, then remove the shell. Make an incision along the back. If necessary, gently remove the dark intestinal vein.

          Full Screen

          STEP 28/31

          Everything is ready, let’s start assembling the awesome casserole. Distribute the bulk over the entire mold. I have a form measuring 16×19 cm.

          Full Screen

          STEP 29/31

          Spread the shrimps on top.

          Full Screen

          STEP 30/31

          Sprinkle with second half of cheddar. And put it in the oven for 15-20 minutes at a temperature of 180 ° C. Take into account the peculiarities of your oven.

          Full Screen

          STEP 31/31

          Quinoa and vegetables in a delicious sauce with tender shrimps and golden cheddar crust. An ideal dish for a festive table.

          ₽9 days and the belly will disappear! Menu of proper nutrition for 30 days20 days and the belly is gone!

          VOTES FOR RECIPE OF THE DAY (2)

          Ekaterina Korzhenevskaya

          Elena Shashkina

          Recipe tags

          casserole casserole cheddercino freeze, chill, fry national shrimp bake, bake, boil, simmer

          RECIPE RATING

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          90,000 Chicken Rice, Singapore Chicken Rice 🍚 – recipe with photos

          Ingredients:

          1 piece 1 head
          to taste 180 g
          1 tbsp. l. 100 ml
          Long grain rice
          450 g

          Recipe Description – Chicken Rice Singapore Chicken Rice 🍚:

          😉

          Chicken Rice, Singaporean rice with chicken 🍚: composition, calorie content and nutritional value per 100 g

          Carbohydrates 26.08 g

          To learn more

          More detailed information on the composition and calorie content of the dishes is available in the Patee app.Recipes for iPhone, iPad and Android

          244

          kilocalories

          Step 1:

          1 unit
          1 head
          to taste
          180 g
          1 tbsp. l.
          100 ml
          Long grain rice
          450 g

          😉

          Step 2:

          Cut the chicken in half, place in the pot.Pour in 3 liters of hot water. Bring to a boil, skim off, season with salt, add whole, lightly crushed garlic cloves, sliced ​​ginger and green onions, cook for 40 minutes.

          Step 3:

          Remove the chicken from the broth and remove the meat from the bones in neat large pieces. Place in a bowl, pour in 1 ladle of broth, cover with plastic wrap. Return the bones to the saucepan and cook for 1.5 hours. Strain the broth.

          Step 4:

          For the rice, chop the ginger and garlic. Chop the chicken fat quite finely, place in a heavy-bottomed saucepan, and melt the fat over medium heat to create cracklings.

          Step 5:

          Add ginger and garlic, fry for 30-40 sec. Pour in rice, salt, stir, pour 750 ml of chicken broth, bring to a boil, cook under a lid over low heat for 20 minutes. Wrap in a blanket and leave for another 20 minutes.

          Step 6:

          For dressing, peel the ginger and cut into very thin short strips. Cut the green onions into 1 cm pieces. Heat the oil in the wok until it begins to smoke. Add ginger, then green onions. After 30 sec.remove from heat, add oyster sauce and stir.

          Step 7:

          Heat the chicken in the broth. Divide the rice into deep bowls and place the chicken pieces on top. Drizzle the chives and ginger dressing over everything. Serve with chili sauce.

          How to cook oatmeal in milk in a multicooker Redmond

          Home »Miscellaneous» How to cook oatmeal in milk in a Redmond slow cooker

          Oatmeal in a multicooker Redmond

          Time: 40 min.

          Servings: 3-4

          Difficulty: 2 out of 5

          A dish like oatmeal is the simplest and most common hearty breakfast for the whole family.

          The traditional method of cooking requires constant monitoring of each stage of cooking, because there is a high risk of overcooking or, on the contrary, undercooking the oatmeal.

          Incredibly tender and very tasty oatmeal turns out in a Redmond slow cooker, you just have to make sure of it yourself.

          The recipe for milk oatmeal is known to every housewife, so why not entrust the entire cooking procedure to a modern kitchen assistant?

          You just need to load all the necessary products into the multicooker bowl, select the appropriate mode and wait for it to complete.

          It is worth noting that the duration of cooking oatmeal in a multicooker is different for some models, even if the same recipe is used, this does not in any way affect the taste characteristics of the finished dish.

          A special program “Milk porridge”, which is equipped with almost all Redmond models, will simplify the entire cooking process, because there is no need to program the timer, the cooking time for oatmeal is set automatically.

          Before trying the selected recipe for delicious porridge, you must familiarize yourself with the basic rules for its preparation using a multicooker.

          Cooking tips

          • No need to rinse the flakes. This product is already ready for further use, you just need to pour the oatmeal into the bowl with other ingredients and start the required cooking mode.
          • Control the serving size. When cooking porridge in a multicooker, you will need a little more liquid than the traditional recipe recommends.

          The ideal ratio of liquid to flakes is 3: 1, the consistency of the finished dish will be medium thick. To cook thin porridge, you need a little more milk or water.

          • So that the milk does not “run away” after boiling, it is worth resorting to the following trick – to draw the so-called rim with butter along the walls of the bowl, about 5 cm above the milk level.This advice is powerful, although not every recipe describes it.
          • Be sure to stir the contents of the bowl before starting cooking. This is necessary in order for the flakes to boil properly, and the dish turns out to be a homogeneous consistency, carefully mix all the ingredients using a special spatula.
          • To create a dairy dish, you can use whole milk or partially diluted with water, which will help reduce the calorie content of the finished porridge.
          • Be sure to add butter, it will give the dish a delicate creamy taste.

          Now it’s time to start cooking, the process of preparing food will take a minimum of your time.

          Ingredients:

          Milk – 3 multi-glasses
          Oatmeal – 1 multi-glass
          Butter – 20 gr.
          Sugar – 50 gr.
          Vanillin – to taste
          Step 1

          First, prepare all the ingredients in the ingredients list.

          Step 2

          Pour the specified amount of oatmeal into the multicooker bowl.

          Step 3

          Next, pour the flakes with milk. There is no need to preheat it, it will reach the desired temperature at the initial stage of cooking.

          Step 4

          The next step is to add granulated sugar with butter and a pinch of vanillin.

          Step 5

          Now stir well the contents of the multicooker bowl using a special plastic spatula.

          Step 6

          Close the lid of the multicooker, then set the “Milk porridge” mode, set the timer for 40 minutes. After that, press the “Start” button.

          Step 7

          After a beep, which indicates that the dish is ready, open the multicooker and stir the porridge.

          Arrange the aromatic milk dish on the plates and serve with fresh fruit, berries or nuts, it will be incredibly tasty.You can also add various jams or honey, as you like. Bon Appetit!

          See another version of this dish:

          Oatmeal porridge with milk in a Redmond multicooker

          Oatmeal is useful not only for children, but also for adults. And if the former is usually cooked with the addition of sugar and dried fruits, the latter, in addition to sweet, prefer to use it as a side dish for meat. For you – three recipes for oatmeal in a slow cooker.

          Oatmeal is very tasty with gravy and vegetable salad, and in order not to worry about cooking it, you can use a multicooker, which will quickly and efficiently cook this cereal.

          Porridge can be cooked immediately, or you can delay the start and then it will be cooked exactly when needed. This is very convenient, especially for those who like to soak up the bed in the morning instead of getting up and preparing a hearty and healthy breakfast.

          Oatmeal in a slow cooker (classic recipe)

          Ingredients:

          • Oatmeal 150 grams.
          • 3 multi-glasses of milk.
          • Butter.
          • Salt or sugar.
          • Berries or nuts for topping (we’ll use strawberries).

          * Topping – total, completion of the dish; for beauty and taste.

          Preparation:

          Porridge can be boiled in milk, you can combine milk and water, or you can boil it in water. Not many people know that oatmeal is cooked in vegetable or meat broths, everything here depends solely on your taste and preferences.

          Pour cereals into the multicooker bowl, fill them with milk, stir so that they do not stick to the bottom. Grease the edges of the bowl with butter and put a piece in milk. Add sugar or salt.

          For porridge with dried fruits, they should be washed, cut (if necessary) and put into milk. If the porridge is supposed to be a side dish, do not put sugar, add salt instead.

          After all the preparations, select the mode “milk porridge / quick cooking / rice / buckwheat” and turn on the cooking process.

          When planning to cook oatmeal in the Redmond multicooker for the morning, before choosing a mode, set the time on the multicooker for which the cereals should be prepared. Only after that we select the mode and select the “start” button.

          As soon as the beep sounds, stir the porridge, add more butter and sugar if necessary, decorate with fresh strawberries, cut into thin pieces, and serve.

          Oatmeal with apple in a slow cooker

          You can simply decorate the oatmeal prepared according to the classic recipe with apple pieces and leaves of nuts, such as almonds, or you can go even further.And cook real oatmeal with apples.

          If the apples are still used in the cooking process, the oatmeal will taste different.

          So, you need:

          • half a glass of oatmeal
          • a glass of milk
          • half a glass of apple juice
          • a tablespoon of sugar (or a little more if the apples are sour)
          • 50 grams of raisins two 906
          • 9000 cinnamon – no more than a quarter of a teaspoon (the taste of cinnamon turns out to be rich)

          Preparation:

          Wash the apples and cut into cubes, rinse the raisins and add water.

          Put juice, water, milk, sugar into a bowl and bring to a boil. The “multi-cook” program of 160 degrees, or the “milk porridge” program. If they are not there – programs “porridge”, “pilaf”.

          For this recipe, use regular cereals (not instant cereals!). Otherwise, the “quick flakes” will completely lose their shape in 20 minutes.

          Oatmeal with banana in a slow cooker

          Cooking is very similar to the previous recipes, but the taste of the oatmeal is very delicate, soft and sweet.

          Ingredients:

          • oatmeal – 0.5 cups
          • milk – 2 cups
          • banana – 1 large or 2 medium
          • salt – on the tip of a knife

          I do not recommend adding sugar: firstly, a lot of sugar is unhealthy, and secondly, it will come out very sweet.

          Preparation:

          Mash the banana with a blender or mash it with a crush. Put all the ingredients in a multicooker bowl, mix.

          Cook in the “porridge” or “milk porridge” mode – about 15 minutes.

          Oatmeal with milk in a multicooker

          Oatmeal with milk in a multicooker Redmond

          Breakfast always takes time that is not there. Milk cereals usually come to the rescue. They are nutritious and delicious, they are eaten by everyone at home. Oatmeal in a Redmond slow cooker with milk is one of the quick and easy breakfasts. Cook it with us and you will get an excellent breakfast with a minimum of time and effort.

          If you have a multicooker at your fingertips (more correctly, in the kitchen), then making an excellent, namely delicious and nutritious breakfast can be very simple. It is enough to get the oatmeal out of the cabinet, think about something pleasant and carefully read our detailed instructions. Oatmeal in a multicooker with milk is quite popular, but it is not always possible to cook it with the desired (tasty) consistency.

          Our version of this dish can be called the optimal middle. Porridge with oatmeal milk has a moderately liquid structure.By the way, the main recipe can always be varied according to your mood or the contents of the refrigerator. We are talking about berry or fruit fillings. For experienced sweet tooths with experience, you can put a vase with aromatic jam nearby.

          And to interest the little ones, add a little vanilla sugar before the end of the process. And then you can be sure that the rich aroma will lure even not very hungry young household members.

          Ingredients

          • Oatmeal (instant) – 1 multi-glass (160 ml),
          • Milk – 2 multi-glasses (320 ml),
          • Water (bottled) – 1 multi-glass (160 ml),
          • Sugar – 1 Art.L.,
          • Butter – 30-40 g.
          How to cook delicious oatmeal in milk in a multicooker

          Prepare the necessary products. Our delicious oatmeal in a multicooker with milk turns out to have a rather liquid structure, because we took milk in a 2: 1 ratio to flakes. If you prefer a more viscous ready-made dish, then build on our proportions and adjust the liquid ingredients yourself. The less milk you take, the thicker the finished meal will be.However, you should not take milk and water less than the proportion to the flakes 1: 2 (be sure to reduce milk and water proportionally). At lower ratios, your porridge will burn, but not boil.

          In order to enhance the beneficial properties of the future oatmeal, the specified amount of sugar can be equivalently replaced with natural honey, add it to an already slightly cooled dish (otherwise it will lose all its useful qualities).

          So let’s get down to cooking: put the entire amount of oatmeal into the multicooker container.

          Now add sugar there.

          Then add milk first and immediately add the entire portion of water.

          The final touch: a piece of butter.

          In our model, the Redmond multicooker is provided by the manufacturer for the “milk porridge” mode for a time of 30 minutes. But we cook porridge not from cereals, but from flakes, it will be ready within 15–20 minutes after the start. Therefore, we will program the kitchen assistant manually: set the mode “milk porridge”, then press Cancel and set the desired time (20 minutes).After that, we press “start” and control the thermal process until ready.

          When the cooking process is over, place the milk oatmeal on the plates.

          Decorate the oatmeal with fresh berries if desired. Slightly sour red currants or the rich taste of fresh cherries (of course, pitted) are ideal for this. Oat milk oatmeal porridge in a slow cooker is ready. Let’s start tasting.

          In winter it is good to eat it with jam or preserves (preferably slightly sour).

          Tips for preparing milk porridge in a multicooker:

          • Cooking requires monitoring of the process. Open the cover carefully. The steam is very hot.
          • This recipe can be used to make porridge from any cereal. It will still be delicious.
          • You can add raisins, dried apricots, prunes to the porridge. They should be put before serving in a hot dish (they will swell a little, but will not creep). If you decide to add sunflower seeds or any nuts, grind them before adding.Your oatmeal in a multicooker with milk will be much tastier and healthier.

          Oatmeal with milk in a Redmond multicooker
          Oatmeal in a Redmond multicooker with milk is one of the quick and easy breakfasts. Cook it with us and you will get an excellent breakfast with a minimum of time and effort.

          Oatmeal with milk in a multicooker

          Oatmeal with milk in a multicooker is an absolutely wonderful thing. I rarely cook it, and every time I regret that I didn’t cook it twice as much, because this tenderness turns out to be tender!

          Apricot pits in the photo are not included in the recipe, they are for shooting focusing and decoration.As usual with a multicooker (I have a Panasonic 670 W), everything is very simple.

          Recipe for 2 normal such portions, but the oatmeal is really tasty, so it seems that it is criminally small.

          To create oatmeal in milk in a slow cooker, we need:

          • 1 cup (250 ml) oatmeal for cooking (not instant)
          • 2 cups of fat milk
          • 1 cup of boiled water or a little less
          • 1 table spoon of sugar
          • A pinch of salt
          • A packet of vanilla sugar
          • 30-40 g of butter

          Oatmeal with milk in a slow cooker, cooking recipe:

          1. Pour oatmeal, salt, sugar, vanilla sugar into the slow cooker.
          2. Pour milk and water (you can cook with whole milk, of course), stir everything properly with a silicone spatula, close the lid.
          3. We turn on the “Porridge” mode for 17-20 minutes, it makes no sense longer.
          4. Add butter, stir, leave in Warm mode for 5-10 minutes.

          If you do not add vanilla sugar, then add an incomplete tablespoon of regular sugar.

          If desired, you can add raisins, nuts, etc. at the end of cooking with oil.then, on the Warm-up mode, hold the porridge with additives a little longer.

          I do not smear the rim of the bowl with any oil, I have never had porridge running through the valve – my multicooker has the Porridge mode at 90 degrees, there is no question of any violent boiling. Apparently it depends on the multicooker model.

          Oatmeal with milk in a slow cooker may seem thin, but on a plate it rapidly gains the required density in just half a minute or a minute, so everything is according to plan.

          With the advent of the multicooker, it has gradually almost ceased to cook porridge on the stove, because in the multicooker the porridge ends up being somehow softer and “fluffier”, or something.

          Hope you find my recipes useful.

          Best regards, Maria Nosova .

          Oatmeal with milk in a multicooker
          Oatmeal with milk in a multicooker can be not just tasty, but truly magical. Give pleasure to yourself and your loved ones, stop the moment.

          Oatmeal with milk in a multicooker

          With the advent of this miracle of a saucepan – a multicooker at my house, cooking has become much more interesting, faster and easier.In a multicooker, you can not only bake wonderful biscuits, fry meat, stew vegetables, but also much more. For example, it produces excellent milk porridge. Our children, and we together with them, love to have breakfast with milk porridge in the morning. But you don’t always have time to prepare a healthy breakfast. Especially when you sleep. But who doesn’t happen to? With the “delayed start” mode, which is present in almost every multicooker, you will go to work well-fed and satisfied. Load the required products for milk porridge into the multicooker and set the time after which it will have to start working.But program it in such a way that after cooking the porridge, it will stand on heating for at least 30 minutes, and preferably one hour.

          It’s like making a delayed start milk porridge. And now I will tell you how to cook tender and very tasty oatmeal in milk in a slow cooker. Oatmeal , cooked by in the multicooker , tastes different from the oatmeal on the stove. It turns out to be so tender that the first time I cooked it twice in a row.

          For oatmeal you need the following ingredients:

          • oatmeal – one full multi glass,
          • pasteurized milk – two multi glasses,
          • water – 2 multi glasses,
          • sugar – 2 tbsp.spoons,
          • a pinch of cinnamon and vanillin,
          • necessarily salt (I have sea salt) – a pinch.

          How to cook milk oatmeal in a multicooker

          In order for your porridge to be tasty, all cereals must be rinsed well in several waters before cooking. For oatmeal, it is not necessary to rinse it. Before preparing milk porridge in a slow cooker, many hostesses ask the question: how to cook milk porridge so that it does not “run away”? To whom the multicooker serves for a long time, they have probably already adapted and know many ways how to avoid this problem.I haven’t come across such a thing yet, but I came to the conclusion that: you don’t need to pour a large portion of milk into the multicooker bowl. The maximum volume with water is 1 liter (bowl capacity is 5 liters). There is also such a way – grease the bowl from the middle to the top with a piece of plums. oils. And it is best to dilute milk with water. Then your milk will definitely not run away from the multicooker.

          Now let’s get down to practice. Pour the cereal into the bowl. Pour in milk diluted with water 1: 1.

          Then add sugar, salt (as I mentioned above, for preparing liquid dishes, I use coarse sea salt, without additives).Add a drop of vanilla and cinnamon. Stir, close the lid and cook milk porridge, in the “porridge” mode, for 30 minutes. In order for the milk porridge to steam properly, it must be left heated, for the same time or a little more.

          Well, that’s all, oatmeal in a slow cooker with milk , cooked so delicious, you swallow your tongue straight. It remains to arrange the oat milk porridge on the plates and fill with a piece of plum. oils. You can serve your favorite jam or preserves to the porridge.My kids ate it with quince jam. If you are interested in the recipe, you can find it by following this link. Yes, with such a portion of oatmeal, you can feed two hungry fidgets. And if not, then enough for three.

          Bon appetit and don’t get sick!

          Recipe for delicious oatmeal in milk.

          Oatmeal with milk in a multicooker
          Oatmeal cooked in a multicooker has a different taste than oatmeal on the stove. It turns out to be so tender that the first time I cooked it twice in a row.

          Recipes for oatmeal in a slow cooker: in milk, with fruits and offal

          How to cook oatmeal in a slow cooker? How to make an original and delicious breakfast porridge? Is the dish suitable for dinner? What are the subtleties of using a culinary assistant to make oatmeal? Let’s talk about the nuances of cooking the most popular and very healthy cereals in a multicooker. And we will offer recipes in milk, with apples, bananas, offal.

          Oatmeal is one of the most unpretentious cereals.But she also demonstrates “bad behavior” in the pot. The inconvenience of cooking is the need to regularly stir the mass so that it does not burn. You should also control the intensity of the boil, because the porridge is very fond of “running away”. Oatmeal in a multicooker Polaris, Philips and other kitchen unit will not deliver these troubles. But you need to know a few nuances of its preparation.

          Subtleties of preparation

          It is important to use a clean multicooker for boiling the flakes.First, remove the inner cover and flush the valve. These parts can retain particles of your past dishes, and when heated, they begin to give off their own aroma. If you don’t want your morning oatmeal to smell like yesterday’s pea soup, be sure to rinse your multicooker thoroughly.

          Here are a few more secrets that will make cooking oatmeal in a multicooker hassle-free.

          • Do not rinse the flakes. They are immediately ready for use.Put them in a bowl with other ingredients and turn on the multicooker.
          • Control the proportions. Cooking porridge in the “culinary assistant” requires more liquid than cooking in a saucepan, since the cereal swells completely. The minimum liquid volume is 4 multi-glasses per flake cup. In this proportion, the porridge will turn out to be moderately thick. A larger volume of liquid will make it thinner.
          • Eliminate the risk of the porridge “running away”. You do not have to clean the appliance and the table around it if you are preparing a small amount of food.However, oat porridge in a multi-cooker for breakfast of a large family can run away. To prevent this from happening, slide the butter “rim” 5 cm above the ingredients level.
          • Stir the food. After filling, the flakes and other ingredients must be thoroughly mixed. Use a plastic spatula for this.
          • Cook using the Porridge setting. Its analogues are “Milk Porridge”, “Plov”. In this mode, the unit maintains a temperature of 90 °, and 15-20 minutes before the end of the mode, it turns off the ten, allowing the mass to rebuff under steam.Therefore, do not rush to turn off the multicooker before the signal, even if the cooking time is 50 minutes.
          • Use safe milk and water. Since milk oatmeal is cooked in a slow cooker without boiling, the products must be initially safe. Pasteurized milk, boiled or filtered water is suitable.

          Recipe with milk

          The ideal solution for breakfast – oatmeal in a Redmond slow cooker or other culinary assistant. It is tender, the coarsest flakes in it boil perfectly.Such a dish can be confidently offered to a child, and its soft consistency will delight the most picky crumbs. And it takes only 5 minutes to prepare food.

          • oat flakes – 1 cup,
          • milk (or with water 1: 1) – 4 cups,
          • sugar – 2 tbsp. spoons,
          • salt – ¼ tsp,
          • butter – 10 g,
          • cinnamon or ginger – ¼ tsp.
          1. Place cereals in a bowl, add sugar, salt, spices. Add butter.
          2. Pour in milk, which can be diluted with water in equal proportions.
          3. Switch on the appropriate mode.
          4. Arrange in serving bowls immediately after the beep.

          Using this recipe, you can cook porridge in water, without sugar. This will make it the most delicious. To sweeten it, add honey or some dried fruit to the plate. The absence of milk fat in the dish will allow valuable fiber to intensively cleanse the intestines.

          Original recipes

          Oatmeal porridge in a multicooker can be original even every day.You have dozens of ingredients in your arsenal, with which you can easily diversify the taste of a dish. For example, it is easy to cook oatmeal with fruit, and you can use any: in the summer season, pears, apricots, peaches, in the winter – apples, bananas. The taste with berries will turn out to be no less intense (frozen ones are also suitable). And of course, where to add homemade jam: strawberry, peach, plum, if not in your ideal breakfast!

          We offer you some excellent recipes for the original oatmeal in a culinary piggy bank.

          With apples

          In the recipe for oatmeal with apples, we use not only fresh fruits, but also apple juice. Thanks to this combination, the taste of the fruit is the most pronounced.

          • oat flakes – 1 multi-glass,
          • milk – 2 multi-glasses,
          • apple juice – 1 multi-glass,
          • water – 1 multi-glass,
          • sugar – 2 tbsp. spoons,
          • raisins – 50 g,
          • apples – 2 large fruits,
          • cinnamon – ¼ tsp.spoons.
          1. Pour hot water over the raisins, leave for 20 minutes.
          2. Peel and chop the apples.
          3. Pour water, juice, milk into a bowl, mix with sugar, bring to a boil in Multi Cook mode at 160 °.
          4. Pour in the flakes, simmer for 5 minutes.
          5. Add apples, raisins, cinnamon. Simmer for 15 minutes.

          If the multicooker does not have the “Multi-cook” function, you can warm up the liquids in the “Baking” mode, and select the “Porridge” mode for cooking flakes.

          Oatmeal with banana is very easy to prepare. All ingredients are simply placed in the bowl. The consistency of the fruit is so soft that it literally dissolves in the cereal. And the aroma is incomparable!

          • oat flakes – 1 multi-glass,
          • milk – 4 multi-glasses,
          • butter – 10 g,
          • sugar – 1 tbsp. spoon,
          • banana – 1 large fruit,
          • salt – ¼ tsp.
          1. Pour the cereal into the bowl, pour in the milk.Add sugar, butter and salt.
          2. Peel the banana, mash in a blender. Spread out into the mass.
          3. Cook in the “Porridge”, “Milk porridge” mode.

          If the banana is cut into pieces, they will retain their shape in the finished dish. We use less sugar in this recipe because of the sweetness of the healthy fruit.

          With offal

          A good recipe in which oatmeal is not served for breakfast. This is a full-fledged dinner, for the preparation of which you must use not cereals, but whole grain cereals.

          • oatmeal – 1 glass,
          • beef offal (liver, heart, lung) – 300 g,
          • onion – 1 large head,
          • pepper, salt – pinch each.
          1. Rinse and boil cereals in the “Porridge” mode. The cooking time should be at least 50 minutes.
          2. Rinse and boil the lung and heart in a saucepan on the stove. Pass them through a meat grinder.
          3. Chop the liver, peel and chop the onion. Fry in a pan, season with salt and pepper.Mix with minced meat from other offal.
          4. Add the meat “dressing” to the multicooker bowl to the finished porridge, mix, leave in the heating mode for 15 minutes.

          Thanks to the use of whole grain cereals, the consistency of the dish will turn out to be crumbly. The meat ingredients make it filling, nutritious.

          Which recipe for oatmeal in a slow cooker you like, only experience will show. Try to prepare each dish for both a delicious breakfast and a hearty dinner!

          Recipes for oatmeal in a slow cooker: in milk, with fruits and offal
          How to cook oatmeal in a slow cooker, and what unusual recipes to use? We offer simple solutions for breakfast dishes with milk, variations with apple, banana and offal.

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          Recipe for tender and hearty oatmeal cooked in a Redmond multicooker

          Such a dish as oatmeal is the simplest and most common option for a hearty breakfast for the whole family.

          The traditional method of cooking requires constant monitoring of each stage of cooking, because there is a high risk of overcooking or, on the contrary, undercooking the oatmeal.

          Incredibly tender and very tasty oatmeal turns out in a Redmond slow cooker, you just have to make sure of it yourself.

          The recipe for milk oatmeal is known to every housewife, so why not entrust the entire cooking procedure to a modern kitchen assistant?

          You just need to load all the necessary products into the multicooker bowl, select the appropriate mode and wait for it to complete.

          It is worth noting that the duration of cooking oatmeal in a multicooker is different for some models, even if the same recipe is used, this does not in any way affect the taste characteristics of the finished dish.

          A special program “Milk porridge”, which is equipped with almost all Redmond models, will simplify the entire cooking process, because there is no need to program the timer, the cooking time for oatmeal is set automatically.

          Before trying the selected recipe for delicious porridge, you must familiarize yourself with the basic rules for its preparation using a multicooker.

          Cooking tips

          • No need to rinse the flakes. This product is already ready for further use, you just need to pour the oatmeal into the bowl with other ingredients and start the required cooking mode.
          • Control the serving size. When cooking porridge in a multicooker, you will need a little more liquid than the traditional recipe recommends.

          The ideal ratio of liquid to flakes is 3: 1, the consistency of the finished dish will be medium thick. To cook thin porridge, you need a little more milk or water.

          • So that the milk does not “run away” after boiling, it is worth resorting to the following trick – to draw the so-called rim with butter along the walls of the bowl, about 5 cm above the milk level.This advice is powerful, although not every recipe describes it.
          • Be sure to stir the contents of the bowl before starting cooking. This is necessary in order for the flakes to boil properly, and the dish turns out to be a homogeneous consistency, carefully mix all the ingredients using a special spatula.
          • To create a dairy dish, you can use whole milk or partially diluted with water, which will help reduce the calorie content of the finished porridge.
          • Be sure to add butter, it will give the dish a delicate creamy taste.

          Now it’s time to start cooking, the process of preparing food will take a minimum of your time.

          Ingredients:

          Milk – 3 multi-glasses
          Oatmeal – 1 multi-glass
          Butter – 20 gr.
          Sugar – 50 gr.
          Vanillin – to taste
          Step 1

          First, prepare all the ingredients in the ingredients list.

          Step 2

          Pour the specified amount of oatmeal into the multicooker bowl.

          Step 3

          Next, pour the milk over the flakes. There is no need to preheat it, it will reach the desired temperature at the initial stage of cooking.

          Step 4

          The next step is to add granulated sugar with butter and a pinch of vanillin.

          Step 5

          Now stir well the contents of the multicooker bowl using a special plastic spatula.

          Step 6

          Close the lid of the multicooker, then set the “Milk porridge” mode, set the timer for 40 minutes. After that, press the “Start” button.

          Step 7

          After a beep indicating that the dish is ready, open the multicooker and stir the porridge.

          Arrange the aromatic milk dish on the plates and serve with fresh fruit, berries or nuts, it will be incredibly tasty. You can also add various jams or honey, as you like.Bon Appetit!

          See another version of this dish:

          Milk oatmeal in a multicooker

          Products for 3 servings:

          • Oatmeal – 0.5 cups
          • Milk – 2 cups diluted with water 1: 1)
          • Honey – 2 tbsp.
          • Oil – 20 g

          How much has been said about the benefits of milk oatmeal, there is no counting. It is a well-known fact: such porridge helps to reduce the level of cholesterol in the blood, helps to eliminate toxins and toxins, saturates the body with all kinds of necessary enzymes.

          It immediately becomes clear that eating oatmeal for breakfast is simply a necessary concern for your health.

          The child needs even more wholesome food, because this is precisely the guarantee of his future health. Getting oatmeal for breakfast is easy. To do this, there is no need to rise a little light and stand at the stove. It is enough to load all the ingredients and put the multicooker on the timer. In the morning you will wake up to the breathtaking aroma of milk-based oatmeal.So, how is oatmeal prepared in milk in a slow cooker.

          Milk oatmeal in a slow cooker – recipe photo:

          1. To make the porridge not only tasty, but also as useful as possible, we will use honey instead of sugar. Prepare the ratio of cereal to liquid 1: 4. If milk is of high fat content (more than 3.5%), it is better to dilute it with water 1: 1. 2.First, pour oatmeal into the bowl of the appliance. It is better if they are ordinary rather than instant ones. However, this does not matter much.For a family breakfast (for 3 people), you will need about 0.5 ordinary glasses. Add a lump of butter. 3.Pour the oatmeal with two glasses of milk. Mix thoroughly. 4. In a multicooker Polaris 0517 with a power of 860 W (as well as in Redmond, Panasonic, Philips and others where there is a “Multipovar”), you can use the multipovar function. Let’s set – 90 g., And 10 minutes. time. For oatmeal, this is quite enough.

          Last time I shared that I cooked oatmeal on the oatmeal program, but I didn’t like it.The countdown starts too late, when the porridge is ready :), so now I cook such porridge only on the “multi-cook”.

          Preparing in this way, the porridge will never burn. Agree, this is very important, because burnt crusts will not improve either the taste of the dish or its aesthetic appearance. When the milk oatmeal in the slow cooker is ready, you will know by hearing a signal. It’s very simple, isn’t it?

          5. After the signal in the bowl there will be something like this. 6. Stir the porridge with a spatula or a multi spoon and add the honey, then mix again.The porridge turned out to be watery, as it should be for kids. 5. It remains only to put the porridge on the plates. If desired, you can add nuts, raisins or candied fruits to the finished dish. The benefits of such a breakfast will only increase many times over.

          Enjoy your and your kids’ appetite and good health!

          Note:

          If you wish, you can pour cereal into a bowl in the evening, pour milk and add butter. Then set the mode “Milk porridge” and the desired delay time. Yes, yes, “milk porridge” is better than “oatmeal”, this is especially true for Polaris 0517.Now you can safely go to bed. In the morning, breakfast will be ready without your participation. By the way, this porridge has an unusually delicate taste, because will have time to brew and acquire the aroma of baked milk.

          A little secret. When cooking porridge in a miracle – a slow cooker, do not rush to open the bowl lid so as not to let off steam. This can interfere with the transformation of regular milk and cereal into magical ghee.

          Herculean porridge in a multicooker with redmond milk

          Oatmeal is a very popular dish among people of all ages and professions.It is loved by adults and children, athletes and dieters, as well as those who monitor their diet and lead a healthy lifestyle. And it’s not just that, because everyone knows that oatmeal is just a storehouse of useful substances – minerals, fiber, organic acids and vitamins. In addition, cooking from it is a sheer pleasure, especially if you have a slow cooker on your farm. In my simple recipe, I will tell you how to cook oatmeal porridge in water or milk in a slow cooker, spending a minimum of time and effort.

          How to choose products

          Oatmeal can be boiled in water or milk. I prefer to cook it with a 1: 2 mixture of water and milk. Milk can be taken with any fat content.

          Ingredients
          Product name Quantity
          Oatmeal 1 stack.
          Water 1 stack
          Milk 2 stack.
          Salt to taste
          Sugar to taste
          Butter 20 g
          Step by step preparation
          1. 0713
          Serving the dish

          Sweet porridge can be served with honey, jam, preserves and other sweet sauces. If you like savory porridge, then can be served as a side dish with meat dishes stewed in sauce, or as an independent dish, sprinkled with grated cheese.

          Recipe video

          See how quickly and easily oatmeal is cooked in a multicooker. Even a child can handle this!

          Cooking tips
          • To prevent milk from “running away” during cooking, brush the sides of the bowl with soft butter, not reaching the top about 5 centimeters.
          • If your multicooker has delayed start program , you can use it to prepare such a dish early in the morning for breakfast, putting all the products in the bowl in the evening. In this case, use long-term milk so that it does not spoil until the morning, or cook in water.
          • For sweet porridge , add some raisins to the cereal. You can also add any other fresh or dried fruit cut into pieces.
          Other cooking options

          Hercules porridge in water can be boiled in the usual way, in a saucepan on the stove.You can also cook oatmeal porridge in milk. The main thing is to make sure that your breakfast does not burn and stir it constantly.

          If you want to make your diet as useful as possible, cook oatmeal in a multicooker not from flakes, but from oats. Such a dish will retain a maximum of nutrients. You can cook oatmeal in milk or water.

          Recipe for cooking oatmeal porridge in a multicooker

          Oatmeal or oatmeal porridge is considered one of the most useful, therefore it is recommended to eat it daily for breakfast.The advantage of rolled oats is that the porridge is cooked quickly enough, it always turns out tasty and nutritious. If you cook it in a slow cooker, it will turn out to be unusually tender, airy, pleasant to the taste, and most importantly – very useful. This porridge is not much like the oatmeal that you ate as a child. Using the proposed step-by-step recipe, you will prepare not just a healthy and balanced breakfast, but a real dessert. However, in order for the rolled oats to turn out delicious, you should adhere to some rules and know a couple of secrets.

          Recommendations and useful information

          Herculean porridge in a multicooker is an ideal dish for those who are trying to eat right and keep an eye on their own figure. Herculean porridge turns out to be tender and tasty if done correctly. Porridge cooked in a double boiler, multicooker retains much more nutrients than cooked on the stove.

          Cooking recipes are so varied that it is very difficult to choose the right one. If you have a multicooker (Redmond, Polaris, Panasonic, Scarlet, Philips and others), then making a healthy breakfast becomes a real pleasure.Many recipes suggest boiling rolled oats not in water, but in milk, so the dish turns out to be much tastier and more tender. In addition to the standard oatmeal, you can cook pumpkin porridge with various berries, fruits and nuts, as well as dried fruits. Such porridge with pumpkin in a slow cooker is a rich source of vitamins, minerals, micro- and macroelements.

          When cooking oatmeal porridge in a multicooker, grease the bowl of the appliance with vegetable or butter. As for the cooking temperature, it is set automatically. The choice of the mode directly depends on which model of kitchen appliance you are using. For example, milk oatmeal porridge in a multicooker Redmond, Scarlet and Philips, Polaris, as well as Panasonic, is prepared in such modes as:

          Herculean porridge on water in a multicooker can turn out to be no less tender, tasty and crumbly. It is important to note that its calorie content allows the dish to be added to the diet. It is great for fasting days. Hercules porridge in a slow cooker with milk is allowed for children from an early age.Considering that babies should eat thinner foods, you can increase the amount of water and milk used. As for additives such as salt, sugar or honey, they are placed in accordance with their taste preferences.

          You can add yoghurt, kefir, honey, butter, as well as chocolate and jam to the finished oatmeal. If the rolled oats are not sweet, then you get a gorgeous side dish for meat, fish, stewed vegetables.

          Cooking technology

          Herculean porridge is considered a type of oat flakes of the coarsest grinding.Hercules undergoes minimal processing, which allows you to preserve most of the vitamins and nutrients. If you cook this type of oatmeal in a saucepan, the cooking time is at least twenty-five minutes. When it comes to using the multicooker for cooking, the process speeds up a bit and the taste and aroma are amazing.

          The recipe for oatmeal porridge in a multicooker is extremely simple, affordable and budgetary. To make the oatmeal light, tender and airy, you should learn the main secrets of its preparation:

          • use of high-quality flakes;
          • good recipe;
          • observance of proportions;
          • duration and method of preparation.

          Ingredients

          Filtered water 1 cup
          Milk 1 cup
          Hercules 1 cup
          Sugar 1 904 904 Table 904 904 a small pinch

          Preparation

          1. The first thing to do is to pour pasteurized milk into the multicooker container, and do not forget about filtered water.If you are not a fan of milk and milk porridge, you can safely boil rolled oats in water. An important condition is to follow a strict proportion, namely 1: 2 (cereal and liquid).

          2. Then add salt, sugar and cereal, then stir thoroughly with a spatula. Many argue that it is imperative to grease the bowl of the appliance with oil so that the milk does not run away. However, as practice shows, nothing like this will happen if you do not use this advice.

          3. Plug the multicooker into an outlet, close the lid, set the “Porridge” mode.In many multicookers, the duration of cooking “Kashi” is twenty to thirty minutes, but it all depends on the model of the kitchen appliance. Fifteen minutes will be enough for the rolled oats to cook. It is forbidden to open the lid, stir the porridge during the cooking process, otherwise you will bring down the temperature regime.

          4. Healthy, tender, nutritious and extraordinarily tasty rolled oats are ready. Serve in portioned bowls, garnished with fruits and berries. Porridge with slices of banana and apple turns out to be very tasty, such a delicacy is much more nutritious and tastes better.Having breakfast with this dish, you will be full for a long time.

          Video recipe

          Oatmeal is a very healthy, balanced and delicious breakfast. There are many recipes for its preparation, but it is important to choose one that can please your tastes and preferences.

          Hercules porridge in a slow cooker

          In honor of the hero of ancient Greek myths, a brand of oatmeal was named. This is where the name “Herculean porridge” came from.It has not been produced for a long time, but you can cook this porridge yourself. And with this, as always, a multicooker will help you.

          List of ingredients:
          • Hercules (oatmeal) – 1 tbsp.
          • Milk – 3.5 tbsp.
          • Butter – 20 gr.
          • Sugar – 2 tablespoons
          • Salt – a pinch.
          Cooking oatmeal porridge in a slow cooker:
          1. Preparing the ingredients according to the list.
          2. Coat the multicooker bowl with butter, pour in oatmeal, add sugar and salt.
          3. Pour in milk and stir the contents.
          4. Select the “Milk porridge” mode in the multicooker for 20 minutes.
          5. We insist the ready-made oatmeal porridge in a slow cooker for another 20 minutes, and then lay out on plates, season with butter and, if desired, decorate with fresh berries, raisins or honey.

          The dish is ready, bon appetit! Share this recipe with your friends.

          Herculean porridge: discussion of the recipe and reviews

          so that milk does not run away.We coat the bowl with oil up to half (it can be slightly higher)

          Recipes for cooking oatmeal porridge in Redmond and Polaris multicooker. Detailed instructions and photos.

          Cooking oatmeal porridge in a multicooker is not a complicated and very quick process. So, you can save your time, while replenishing your body with important micronutrients that are found in oatmeal. After all, its constituents are antioxidants that prevent us from aging prematurely.

          Herculean milk porridge with banana and chocolate

          Product composition :

          • Oat flakes – 150g (2/3 cup)
          • Milk 2.5% fat – 750g
          • Butter – 20g
          • Salt, sugar – to taste (sugar can be put from 1 tbsp.spoons up to 3)
          • Banana – 1 pc.
          • Dark chocolate – ½ bar of chocolate

          Cooking procedure:

          • Put the Hercules in the multicooker bowl.
          • Pour milk over the flakes and mix thoroughly so that the oatmeal is completely covered with it.
          • Add butter, salt, sugar. We interfere again.
          • In the “Menu”, select the option “Milk porridge”. Set cooking time to 25 minutes , and cook until the warning signal sounds.
          • Add banana cut into rings and grated chocolate to the finished porridge.

          Bon appetit!

          Milk herculean porridge with apple and cinnamon

          Ingredients :

          • Herculean flakes – 170g (one full glass comes out)
          • Milk 2.5% fat – 800g (for lovers of thick porridge, you can take 600 grams)
          • Butter – no more than 20g
          • Salt – a pinch
          • Sugar – to taste (for a sweet tooth – at least 3 tablespoons)
          • Apples – 1 large apple, or several small ones
          • Ground cinnamon – ½ teaspoon

          Cooking procedure:

          • Put butter on the bottom of the multicooker and grease it to prevent the porridge from burning.
          • Pour the rolled oats into the multicooker.
          • Pour into the milk flakes and add salt and sugar to this mass. We mix.
          • Select the program “Milk porridge” for 30-40 minutes. If there is a desire, wake up in the morning and immediately get a ready-made breakfast – set a timer with a delay.
          • Cut the apples into slices and put in the cooked porridge, sprinkle with cinnamon.

          Herculean porridge in water, with the addition of sourdough

          Product composition :

          • Herculean flakes – 170g (1 glass)
          • Water – 300-350gg ½
          • Sourdough, kefir or classic yogurt – cups
          • Butter – 20g
          • Salt – a pinch

          Cooking procedure:

          • Pour oat flakes into the multicooker.
          • Pour out the water, sourdough, kefir or classic yoghurt and mix with the oatmeal.
          • Add oil and salt.
          • In the menu, select the option “Milk porridge / cereals” and set the cooking time to 25-30 minutes . You can serve ready-made porridge with vegetables and herbs. The benefits of this will only increase.

          So, in the end, you get 4 servings of porridge . A tasty and healthy breakfast for the whole family is provided!

          Video recipe for making delicious rolled oats in a multicooker

          Herculean milk porridge with dried apricots and raisins

          Product composition :

          • 5% fat – 700-750gg
          • Butter – 15g
          • Dried apricots – a small handful
          • Raisins – 2 tbsp.spoons
          • Salt – 1/3 teaspoon
          • Sugar – from 1 to 3 tbsp. spoons, depending on taste preferences

          Preparation order:

          • Rinse raisins with dried apricots under running water. You can lightly scald them with boiling water.
          • Pour oat flakes on the bottom of the multicooker bowl and fill them with milk.
          • Add butter, sugar and salt
          • In the menu, select the option “Milk porridge” and set for 20-25 minutes .
          • 10 minutes before is ready, pour dried apricots with raisins into our porridge.

          You will receive 3 servings of insanely tasty porridge, in a fairly short time and with a minimum of effort.

          Bon appetit!

          Hercules milk porridge with berries

          Product composition :

          • Hercules flakes – 150g
          • Milk 2.5% fat – 750g
          • Berries of your choice (strawberries, raspberries – blueberries) handfuls
          • Salt – a pinch
          • Sugar – 3 tbsp.spoons, because the berries will give acid
          • Vanilla sugar – on the tip of the knife

          Cooking procedure :

          • We wash the berries under running water.
          • Pour oat flakes on the bottom of the multicooker bowl and fill them with milk.
          • Add sugar and salt.
          • In the menu, select the option “Milk porridge” and set for 25 minutes .
          • 10 minutes before cooking pour vanilla sugar into the porridge.And already in the finished porridge, add the berries.

          3 servings of healthy and tasty porridge will delight you and your loved ones at breakfast. This porridge will be useful for both children and adults!

          The nuances of cooking porridge in a multicooker

          The last few years, the multicooker has turned into a personal chef in the kitchen of many hostesses. It helps to shorten our cooking time while keeping our food healthy. However, each multicooker has its own characteristics.

          For example, oat porridge in a multicooker company Polaris can turn out even more magnificent and tender, if instead of the option “Milk porridge”, set the option “My recipe”, with a temperature of up to 100 degrees . It turns out that the porridge, at the same time, seems to come into the oven and retains even more useful properties. But for the multicooker Redmond it is enough to select the option “Milk porridge / cereals”.

          Oatmeal porridge in a multicooker recipe – European cuisine: breakfasts.”Food”

          Milk 2.5%

          750 ml

          Oatmeal No. 1

          150 g

          Butter

          20 g

          Salt

          on the tip of a knife

          Sugar

          taste

          Oatmeal in milk in a multicooker Redmond

          Cooking time – 40 minutes.

          Oatmeal is very useful for both children and adults.Moreover, this dish is very tasty. You can taste it with pleasure at any time of the day. Porridge can be served for breakfast, used as a side dish for meat, eaten for dinner with gravy and vegetable salad. There are many different recipes.

          If you want to cook oatmeal in milk without the hassle and waste of time, use the Redmond multicooker. This will make the dish as tasty, tender and healthy as possible. Models with the Milk Porridge program are ideal.Such multicooker includes, for example, Redmond RMC-250.

          Ingredients for cooking oatmeal in milk in a multicooker Redmond

          • Oatmeal flakes – 100 grams.
          • Milk – 400 ml.
          • Butter – 50 grams.
          • Salt and sugar to taste.

          How to prepare oatmeal in milk in a multicooker Redmond

          1) Put the oatmeal in the multicooker bowl.

          2) Add milk, butter, salt and sugar.

          3) Mix everything thoroughly.

          4) Close the lid of the multicooker, set the mode “Milk porridge”, set the time at around 40 minutes and press the “Start” button.

          Milk oatmeal in a slow cooker (Polaris, Redmond, Panasonic) – recipe with a photo for children

          Products for 3 servings:

          • Oatmeal – 0.5 cups
          • Milk – 2 cups or milk diluted with water 1: 1)
          • Honey – 2 tbsp.l.
          • Butter – 20 g

          How much has been said about the benefits of milk oatmeal, there is no counting. It is a well-known fact: such porridge helps to reduce the level of cholesterol in the blood, helps to eliminate toxins and toxins, saturates the body with all kinds of necessary enzymes.

          It immediately becomes clear that eating oatmeal for breakfast is simply a necessary concern for your health.

          The child needs even more wholesome food, because this is precisely the guarantee of his future health.Getting oatmeal for breakfast is easy. To do this, there is no need to rise a little light and stand at the stove. It is enough to load all the ingredients and put the multicooker on the timer. In the morning you will wake up to the breathtaking aroma of milk-based oatmeal. So, how is oatmeal prepared in milk in a slow cooker.

          Milk oatmeal in a slow cooker – recipe photo:

          1. To make the porridge not only tasty, but also as useful as possible, we will use honey instead of sugar.Prepare the ratio of cereal to liquid 1: 4. If milk is of high fat content (more than 3.5%), it is better to dilute it with water 1: 1.

          2.First, pour oatmeal into the bowl of the appliance. It is better if they are ordinary rather than instant ones. However, this does not matter much. For a family breakfast (for 3 people), you will need about 0.5 ordinary glasses. Add a lump of butter.

          3.Pour the oatmeal with two glasses of milk. Mix thoroughly.

          4. In a multicooker Polaris 0517 with a power of 860 W (as well as in Redmond, Panasonic, Philips and others where there is a “Multipovar”), you can use the multipovar function. Let’s set – 90 g., And 10 minutes. time. For oatmeal, this is quite enough.

          Last time I shared that I cooked oatmeal on the oatmeal program, but I didn’t like it. The countdown starts too late, when the porridge is ready :), so now I cook such porridge only on the “multi-cook”.

          Preparing in this way, the porridge will never burn. Agree, this is very important, because burnt crusts will not improve either the taste of the dish or its aesthetic appearance. When the milk oatmeal in the slow cooker is ready, you will know by hearing a signal. It’s very simple, isn’t it?

          5. After the signal in the bowl there will be something like this.

          6. Stir the porridge with a spatula or a multi spoon and add the honey, then stir again.The porridge turned out to be watery, as it should be for kids.

          5. It remains only to put the porridge on the plates. If desired, you can add nuts, raisins or candied fruits to the finished dish. The benefits of such a breakfast will only increase many times over.

          Enjoy your and your kids’ appetite and good health!

          Note:

          If you wish, you can pour cereal into the bowl in the evening, pour milk and add butter. Then set the mode “Milk porridge” and the desired delay time.Yes, yes, “milk porridge” is better than “oatmeal”, this is especially true for Polaris 0517. Now you can safely go to bed. In the morning, breakfast will be ready without your participation. By the way, this porridge has an unusually delicate taste, because will have time to brew and acquire the aroma of baked milk.

          A little secret. When cooking porridge in a miracle – a slow cooker, do not rush to open the bowl lid so as not to let off steam. This can interfere with the transformation of regular milk and cereal into magical ghee.

          Share link:

          Author: Valeria Luchnaya

          Pastry chef. Mom of two children. I love to cook and share my recipes.

          “Valeria Luchnaya published recipes: 916

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          Select your country.

          Select your country or region

          • Africa
          • South America
          • Oceania
          • Europe
          • Asia
          • North America

          Africa

          • Algeria
          • Angola
          • Egypt
          • Angola
          • Egypt
          • Tunisia

          South America

          • Argentina
          • Brazil
          • Chile
          • Ecuador
          • Venezuela

          Oceania

          • Australia
          • New Zealand
          • 000 9000
          • Bosnia and Herzegovina
          • Croatia
          • Cyprus
          • Denmark
          • Estonia
          • Finland
          • France
          • Germany
          • Greece
          • Iceland
          • Ireland
          • Italy
          • Latvia
          • Liechtenstein
          • Lithuania
          • Luxembourg
          • Macedonia
          • Malta
          • Serbia
          • Netherlands
          • Norway139139
          • Slovenia
          • Spain
          • Sweden
          • Switzerland
          • United Kingdom

          Asia

          • Azerbaijan
          • China
          • Hong Kong
          • Japan
          • Kazakhstan
          • Singapore
          • North America
          • Singapore Vietnam
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          • Canada
          • Cuba
          • Dominican Republic
          • Mexico
          • Panama
          • USA

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          Is there a slow cooker? Here’s what to do with it

          Here at McCormick Test Kitchen, we’re all about vibrant cooking that tastes delicious and, best of all, doesn’t take hours to cook. And while we think great home cooking can be made with basic kitchen equipment, buying a few basic appliances can certainly make cooking easier.

          Discover the Multicooker: The versatile pressure cooker sold all over Pinterest.

          What is a multicooker?

          There’s a reason it’s a favorite of food bloggers – the magic of pressure cooking means you can cook food much faster than traditional methods, and its other cooking modes mean it’s pretty versatile in the kitchen too.

          However, if you are new to pressure cooking, this can seem a little intimidating. Use this guide to learn how to use your multicooker, which foods to try first, and which ones to avoid.

          Cooking in a pressure cooker with a multicooker

          The multicooker is best known for its pressure cooking function, which gives you the convenience of a multicooker with a much shorter cooking time. Pressure cooking is based on a simple rule of physics: increasing pressure increases the boiling point of water, which allows the liquid to cook at a higher temperature (without scorching), so it will cook faster.It also pushes moisture into the food during cooking, so even tough cuts of meat are tender and flavorful.

          You will really notice the difference in dishes that usually require a long cooking time. For example, brown rice in a slow cooker cooks in just 22 minutes, and on the stove – up to an hour. Pulled pork is ready to grind in just 30 minutes of pressure cooking, while dried black beans can be completely dry in 20-25 minutes.

          This time saving expands your weekday dinner options as you can probably cook traditionally longer meals in an hour or less, and also speeds up the time for multiple meals when you’re out and about.

          What else can you do with your multicooker?

          Your multicooker can also free up space in the kitchen, as cooking in these modes can serve as a substitute for other appliances:

          Slow Cooking

          Multicooker recipe? Instead, use the slow cooker on a multicooker. You can cook any of your favorite multicooker recipes or try new classics like chicken and shrimp jambalaya or gingerbread oatmeal.

          Saute

          Using the extinguishing mode turns your multicooker into a replacement for an electric stove. Use this setting to cook the perfect roast on meat to retain moisture, or to fry onions for added flavor – not staining another dish as if you were sautéing on the stove top – before simmering or pressure cooking.

          Maintain food temperature

          Need a food warmer? Use a slow cooker.The “keep warm” setting can come in handy for fun with dishes like Swedish meatballs, which need to be served warm for their best taste. Your multicooker also automatically switches to “keep warm” mode after cooking, so your food stays ready to eat until you eat. …

          Specialized Cooking Modes

          Your multicooker can be used as a rice cooker and comes with preset options for (white) rice and multi-grain cooking.You can also cook soup, stew, poultry, beans and chili in other preset modes. In addition, the multicooker allows you to cook yoghurt yourself without using special equipment.

          What a multicooker can’t do?

          The multicooker is not suitable for dishes that are cooked over dry heat. You need a lot of liquid to cook under pressure, so dry cookware simply won’t withstand the pressure or cook properly.And, despite the useful roasting function, the multicooker will never reproduce the taste of oven-fried vegetables or grilled chicken. Instead, use a multicooker for stews, steams, or boiled foods, and save fried and grilled foods for the oven, electric grill, or barbecue.

          Try Pressure Cooking for Weekly Cooking

          Your multicooker’s large container and fast cooking times make it ideal for weekend cooking, and just an hour or two on weekend cooking – plenty of time to cook the staples you want. you can eat all week.Use it to cook rice or quinoa for a week, then simply add a light meal like grilled salmon along with your favorite vegetables for a balanced meal. Steam a dozen hard-boiled eggs in a multicooker – they cook in 8 minutes under pressure – to make spiced eggs or light egg salad sandwiches within a week.

          Get Started With These Multicooker Recipes

          Try pressure cooking with one of these delicious recipes and have dinner on the table in 45 minutes or less.

          Cajun Chicken and Spice Risotto

          Slow Barbecue Braised Pork

          Slow Cooker Moroccan Chicken

          Chili Beans Baked

          .

          What is a multicooker?


          ONE DEVICE, MANY POSSIBILITIES


          The multicooker is a versatile solution that can replace several kitchen appliances, saving space in the kitchen and leaving more money in your wallet.No need to buy another frying pan, deep fryer, double boiler, oven, etc. – a multicooker will do it all. The multicooker REDMOND offers almost limitless possibilities for eating with minimal effort on your part. Now you can use any recipe or even your imagination to prepare meals with ease. The multicooker is equipped with a built-in microprocessor, which ensures a successful and tasty meal. Use it for soups, oatmeal, juice drinks, frying (fish, meat, poultry), vegetarian and seafood dishes, as well as baking desserts and baked goods.

          Multicooker functions
          STEAM

          Prepare vegetable dishes, fish and meat – indispensable in the preparation of dietary meals.

          STEW

          Program for stewing fish, meat and vegetables.

          BAKING

          This program allows you to bake biscuits, cakes, and cheese and vegetable casseroles.

          COOK

          Use this program to cook vegetables and beans.

          SAUTE

          Program for preparing a variety of meat and fish dishes, poultry, frying vegetables, mushrooms and potatoes.

          YOGURT

          Prepare natural yoghurt yourself.

          HEALTHY FOOD

          It’s no secret that fatty fried foods are bad for our health. If the health of ourselves and our family is a top priority, then the multicooker is the perfect solution. The multicooker is equipped with a non-stick coating that allows you to cook food practically without fat, while maintaining the natural taste, vitamins and minerals in food.In addition, the bowl is made of high quality alloy, which is harmless to our health.

          ADVANCED TECHNOLOGY

          REDMOND strives to create multicooker that will enrich your life and make it easier. Using advanced technologies, we have created a universal solution – a multicooker that can replace a full set of kitchen appliances (oven, pans, deep fryer, double boiler). With REDMOND multicooker, the possibilities are almost endless.Now you can cook your food effortlessly.

          Multicooker specifications

          .

          What is a multicooker?


          ONE APPLIANCE, MANY POSSIBILITIES

          The multicooker is a versatile solution that can replace several kitchen appliances, saving space in the kitchen and leaving more money in your wallet. No need to buy another frying pan, deep fryer, double boiler, oven, etc. – a multicooker will do it all. The multicooker REDMOND offers almost limitless possibilities for eating with minimal effort on your part.Now you can use any recipe, or even your imagination, to make your meals effortlessly. The multicooker is equipped with a built-in microprocessor, which ensures a successful and tasty meal. Use it for soups, oatmeal, juice drinks, frying (fish, meat, poultry), vegetarian and seafood dishes, as well as baking desserts and baked goods.

          Multicooker functions
          STEAM

          Prepare vegetable, fish and meat dishes – indispensable for the preparation of dietary meals.

          STEW

          Program for stewing fish, meat and vegetables.

          BAKING

          This program allows you to bake biscuits, cakes, and cheese and vegetable casseroles.

          COOK

          Use this program to cook vegetables and beans.

          SAUTE

          Program for preparing a variety of meat and fish dishes, poultry, frying vegetables, mushrooms and potatoes.

          YOGURT

          Make your own natural yoghurt.

          HEALTHY FOOD

          It’s no secret that fatty fried foods are bad for our health. If the health of ourselves and our family is a top priority, then the multicooker is the perfect solution. The multicooker is equipped with a non-stick coating that allows you to cook food practically without fat, while maintaining the natural taste, vitamins and minerals in food. In addition, the bowl is made of high quality alloy, which is harmless to our health.

          ADVANCED TECHNOLOGY

          REDMOND strives to create multicooker that will enrich your life and make it easier. Using advanced technologies, we have created a universal solution – a multicooker that can replace a full set of kitchen appliances (oven, pans, deep fryer, double boiler). With REDMOND multicooker, the possibilities are almost endless, so you can cook your food effortlessly.

          Characteristics of the multicooker

          COMFORT, EASY TO USE AND SAFETY

          The REDMOND multicooker is extraordinarily light, and each of them is equipped with a handle for easy carrying.Cooking with it is very simple: just put everything in the bowl, select the program, and the multicooker will do the rest. Thanks to the clever design, dishes will not burn or burn in. This appliance has temperature and pressure control so that everything works at full and safe power. To clean the multicooker, simply remove the bowl, wash and wipe dry.

          .

          Pressure cooker, double boiler, bread maker? Choose a multicooker!

          Manufacturers offer a wide range of household appliances in order to reduce the time spent on cooking.Not only does it cost more to buy multiple devices, it also takes up more space. So which home appliances should you choose? How do you decide?

          STOVE

          Pressure cookers and multicooker are very similar and often even look the same. The function of the pressure cooker is to cook food under high pressure, saving you time. It is sealed so no one can open it during the process. On the other hand, multicooker is safe and easy to use, has more features and is more compact.They fry, stew, bake and can do it all without constant supervision. REDMOND offers the best of both worlds with the REDMOND pressure multicooker combination.

          STEAM

          Steaming retains more vitamins and minerals in food than any other cooking method, but a steamer is a very simple device with limited capabilities compared to a multicooker or even a pressure cooker. They can also take up a lot of space. and they are not easy to store.

          BAKERY

          It is clear why you are interested in a bread maker. Nothing beats the taste of fresh homemade bread! Bread makers make cooking and cleaning easier, taking less time and increasing lift. However, you still need to buy another appliance that takes up more space in your kitchen.

          Multicooker

          A multicooker is a universal solution that can replace all of the above devices. Every woman dreams of having a device that can cook for her.Why just dream when there is already an affordable solution on the market? Instead of wasting time pondering and analyzing the pros and cons of buying separate appliances for your kitchen (pressure cooker, double boiler, bread maker), why not just buy a multicooker and get rid of your headache.

          The multicooker is the only one-stop solution to save space in the kitchen and save money in your wallet with just one appliance, or you can also find it in combination with pressure cooking.The pressure cooker mode significantly reduces the time and effort that would normally be required for a steamer and gives you more options for a healthy diet. In REDMOND multicooker you can easily prepare almost any dish: baked goods, dessert, soup, oatmeal, drinks, seafood and jam.

          You can cook with the lid open or closed in a multicooker or a multicooker under pressure.

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