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Cooking, Recipe and Food Blog

Nutrition Done Right: Three Things to Eat in the Morning

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Nutrition never seems to be an easy subject matter to grasp. It seems like the facts that define the industry and what’s healthy change every day. In addition to this, every body is different, which means that everybody is going to have a different nutrition formula that is going to give them what they need to approach life with energy, zeal, and an ability to slay whatever is on their plate.

Since breakfast is the most important meal of the day, it’s crucial that you don’t skip it. Yeah, you might not be a morning person, or you might not have time in the morning to make yourself an elaborate breakfast, but who said that it had to be elaborate, hard to make or clean up, and who said that you had to make it that morning? Here are 3 things you can eat in the morning that are simple, nutritious, and quick: [Read more…]

Breakfast Secrets For A Simpler Morning

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As children, we’re all taught that breakfast is the most important meal of the day – if you skip it, your body and mind don’t have the fuel they need to work their very best. As adults, however, many of us rush out the door without that morning meal, putting us at a disadvantage for the day. Luckily, with a few tricks, it doesn’t have to be that way.

Start your morning right with these 2 simple solutions, and you’ll be amazed at how different you feel.

Coffee: Cups And Concentrate

Most of us require at least one cup of coffee, and often more than that, to get started in the morning, though very few stop to consider how the coffee is made. Truly great coffee is a science, relying on precise temperatures and proportions, but don’t get caught up in the logistics. Today, there are simpler ways to make a perfect cup with minimal measurements.

One of the most popular ways to brew a great cup of coffee is by using a single cup system like a Keurig or Tassimo. These machines calibrate the temperature based on what pre-measured coffee pod you put in. You’ll get a tasty cup of joe, but know that these machines can be pricy.

Another alternative for a great cup of coffee that will simplify your mornings is cold brew. You can make cold brew coffee in large batches in advance, and for those with chronic reflux or other gastrointestinal issues, cold brew is often a better choice because it’s less acidic. Just steep your coffee grounds in cold water overnight, strain, and mix with water – cold brew makes a strong cup.

Superfood Central: Chia Seeds

For a highly nutritious, filling, and flexible breakfast, chia seeds are the perfect base. Chia seeds are one of today’s most popular superfoods, full of omega-3s and high in fiber. On their own, they don’t taste like much, but they make the perfect base for dozens of flavors and toppings.

To make chia pudding, mix about a ¼ cup of chia seeds with a cup of coconut milk, or other liquid of your choice. While at first the seeds will look like they’re just floating in the liquid, once they’ve sat overnight, they’ll absorb that liquid and make a creamy pudding base. Add a little bit of honey or maple syrup for sweetness, and then let loose with your favorite fruits and other add-ins. You can make a big batch of this pudding in advance and add different toppings each day.

It may not seem like much, but coffee plus chia pudding are a breakfast made in heaven, and they’ll get your day off to a great start. The fiber in the chia seeds will keep you full all morning, while the coffee energizes you – and it can all be done in advance or with the push of a button. No more excuses for skipping breakfast when it’s ready and waiting when you wake up.

Soy Yogurt vs. Soy Milk: Which is Best for Kids?

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Image via healthmeup
Image via healthmeup

Food products made from soy or soya have always been popular worldwide. It’s been consumed since the 1960s. One major reason for its popularity is the health benefits they provide to consumers, both young and old.

Soybean is the main ingredient in making soyfoods. In fact many kitchen ingredients contain this such as soy sauce, soy flour, soy nut butter, soy oil, protein concentrates and textured soy protein.

Among the most popular soy foods available in supermarkets are tofu also known as soybean curd, lecithin and soy nuts.

As for the liquid form, soy milk and soy yogurt are most widely used. And both are recommended for kids as well as adults. They’re great for breakfast. [Read more…]

Summer Vegetable Strata

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Breakfast recipes can sometimes become a bland mix of eggs, potatoes and breakfast meats that end up slowing you down more than energizing you for day. This delicious breakfast bake however, is filled with fresh seasonal vegetables for the tasty nutrients you need for the day and Italian bread to fill you until lunch. You even cut the calories in this recipe by using egg substitutes.

[Read more…]

Creamy Scrambled Eggs

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Creamy scrambled eggs are sumptuous breakfast treats that you can prepare anytime. The succulent tomatoes add a touch of sweetness for a more delectable taste. Add some bacon or even mushrooms if desired.

 

Serves 4

Ingredients:

750g cherry tomatoes

Olive oil cooking spray

8 free-range eggs

2/3 cup cream

2 tablespoons butter

2 tablespoons Parmesan cheese

2 teaspoons finely chopped chives

Salt and freshly ground pepper to taste

Bread for serving

 

Preheat the oven at 200C and then line a baking tray with baking paper.

Place the cherry tomatoes on the tray and spray them lightly with olive oil. Season it with salt and pepper. Roast it for ten to fifteen minutes or until they are tender. Set aside to cool.

Place the eggs in a medium sized bowl. Whisk well. Add the cream and continue to whisk until the ingredients combine. Season it with salt and pepper.

Melt half of the butter in a non-stick frying pan over medium heat. Cook half of the egg mixture in the frying pan for thirty seconds or up to one minute. Gently stir the parts that set towards the center until the eggs take a curd like form. Remove the eggs from the pan and transfer them to a plate. Repeat this process with the remaining ingredients.

Plate the eggs and roasted tomatoes on individual plates. Dust them with Parmesan cheese and garnish with chives. Add more salt and pepper if desired. Serve with bread.

 

Image from  avlxyz

Brunch Strata

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Brunch strata is a cheesy vegetable dish with a little bit of creaminess. Its many ingredients give out various tastes and qualities.

It is a breakfast/brunch dish which can be served with salad to serve as a light afternoon or evening meal. You may do away with the ham for a vegetarian version.

Serves 16:

Ingredients:

3 cups sliced fresh mushrooms

3 cups chopped zucchini

2 cups cooked ham, cubed

1 1/2 cups chopped onions

1 1/2 cups chopped green pepper

2 garlic cloves, minced

1/3 cup vegetable oil

2 8oz. packages cream cheese, softened

1/2 cup half-and-half cream

12 eggs

4 cups day-old bread, cubed

3 cups shredded Cheddar cheese

1 teaspoon salt

1/2 teaspoon pepper

 

Heat the oil in a large skillet over medium heat. Sauté the garlic and onions for two to three minutes or until fragrant and the onions are soft. Add the mushrooms, zucchini, ham and green peppers. Cook them for six to eight minutes or until the vegetables are tender, but crunchy. Transfer them on a plate with paper towels to drain the excess oil. Set aside.

Place the cream cheese and cheese in a large mixing bowl. Beat it by hand or using an electric mixer until it becomes smooth. Gradually beat in the eggs. Add the bread, Cheddar cheese and the sautéed vegetables.

Season it with salt and pepper to taste.

Grease two 11x7x2 baking pans or dishes. Transfer the vegetable mixture into these greased pans. Bake them uncovered for 30-40 minutes at 350F or until a small knife comes out clean and the top is golden brown. Remove from the oven and let stand for 10 minutes before serving.

 

Image from: ImNotQuiteJack

Cilantro Scrambled Eggs

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Cilantro is used in most Colombian dishes. This staple herb gives Colombian recipes their unique aromatic taste. Scrambled eggs with cilantro is a creamy dish that you will enjoy. Eat it as a side to sausages or with bread.You may add milk or half and half to make the eggs fluffier if desired.

 

Serves 4

Ingredients:

8 large eggs

2 tablespoons butter

1/3 cup fresh cilantro finely chopped

5 tablespoons cream cheese

Salt and ground white pepper to taste

 

Place the eggs in a medium sized bowl and beat them. Fold in the cream cheese. Season it with salt and ground pepper.

Next, melt the butter in a frying pan over medium heat. Be careful not to burn the butter. Reduce the heat if needed. Place the eggs in the pan. Cook it for 2 minutes or until set but a bit runny. Stir occasionally.

Add the cilantro and cook the eggs for another 3 minutes or until it is done the way you like it. Transfer it to a serving plate or individual plates. Serve immediately.

 

Photo Courtesy Of:  Tiny Red Kitchen

Breakfast: A Perfect Start To The Day

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“Breakfast is the most important meal of the day.” This is something that has been drilled into us by our parents ever since we were young. Breakfast really is very important because it serves as the fuel that will power your body through all of your activities for the day. A hearty breakfast makes a difference and even scientific studies on nutrition show that a heavy breakfast has more of a beneficial effect on your body than eating a larger lunch to compensate for a light breakfast or not taking breakfast at all. [Read more…]

Omelette Arnold Bennett

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This gastronomic dish was named after Arnold Bennett a well-known English novelist in the 1900’s. Chefs at the Savoy Hotel in London perfected a haddock omelette and named it after him. The original recipe contained hollandaise and béchamel which are very rich and quite tasking to do at home. Smoked haddock is easily available in supermarkets but feel free to use other types of fish if desired.

 

Serves 2

Ingredients:

100g smoked haddock fillets

60g butter

1/4 cup cream

4 eggs, separated

1/2 cup Gruyere cheese, grated

Salt and freshly ground black pepper to taste

 

Place the haddocks in a saucepan half filled with water. Set the heat to high and bring it to a boil. Simmer it for another 5 minutes or until the fish is cooked. Drain well and flake it.

Melt half of the butter in a skillet over medium heat. Add the flaked haddock and two tablespoons of cream. Cook it for 2-3 minutes and then remove from heat and let it cool.

Put the egg yolks in a small bowl and beat them. Add 1 tablespoon of cream.  In a separate bowl, beat the egg whites until soft peaks form. Fold in the egg yolks, the haddock mixture and half of the grated cheese.

Melt the remaining butter in a non-stick frying pan. Pour in the egg mixture and cook it for 4-6 minutes. When it is almost set, pour the remaining ream over it. Season it with salt and pepper and sprinkle it with the remaining cheese. Cook it for another 5 minutes or until it the eggs and cream are fully set. Transfer to a plate and slice. Serve with lime wedges and salad or toast.

 

Photo Courtesy Of: GimmeFood 🙂

Potato and Carrot Omelette

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Potato and carrot omelette is a healthy breakfast recipe that you can eat with toasted bread and some jam. Here we tried to reduce the fat by using low fat cheese. I prefer it greasier, so I use Cheddar or any type of American cheese and I cook it in butter instead of oil. Baking the omelette to turn it into a quiche is also a great idea.

 

1 Serving

Ingredients:

1/4 cup grated potato

1/4 cup grated carrot

2 tablespoons low fat cheese

1/2 teaspoon dried or fresh chives

1 egg, lightly beaten

1/4 teaspoon oil

Salt and freshly ground white pepper to taste

 

Place the grated potato on a cheese cloth and squeeze out the excess moisture.

Combine the potatoes, carrots, cheese, chives and egg in a small bowl. Season it with salt and freshly ground white pepper. Mix well.

Heat the oil in a non-stick frying pan over medium heat. Pour in the egg and vegetable mixture. Cook it for 3-5 minutes on each side or until it is set. Transfer it to a plate and serve warm.

 

Photo Courtesy Of:    ginnerobot

Piperada

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Piperada or Basque-style eggs is a Spanish tapas dish that makes filling brunch as well. Try it with buttered bread or as a filling in a baguette for a more delectable experience.

Unlike the usual omelette we want the eggs light and fluffy just like scrambled eggs. It is easier to achieve this by adding some milk or half and half to the eggs before cooking them.

 

Serves 3-4

Ingredients:

4 tablespoons olive oil

2 tablespoons butter

2 small onions, finely diced

1 medium sized green bell pepper, seeded and sliced into thin strips

1 medium sized red bell pepper, seeded and sliced into thin strips

3 cloves garlic, minced

1 slice cured ham, cut into strips

2 large tomatoes, seeded and chopped

Salt and pepper to taste

4 eggs

Chopped parsley for garnish

 

Heat the oil in a skillet over medium heat. Sauté the garlic and onions for 1-2 minutes or until fragrant and the onions are soft. Melt the butter in the pan and add the bell peppers, ham and tomatoes. Cook it for another 2-3 minutes or until the vegetables are soft and the ham is slightly browned. Season it with salt and pepper.

While cooking the ham and the vegetables, beat the eggs in a medium sized bowl.  Pour the eggs into the skillet and cook it for another 2-3 minutes or until the eggs are soft and fluffy. Transfer it to a serving plate and garnish it with parsley. Serve warm.

 

Photo Courtesy Of:  Gnawme

Bacon and Egg Sandwich with Maple Butter

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Bored with your regular sandwich? Here is a recipe that you will surely love. It is a sweet twist to your classic bacon and egg sandwich. The maple butter adds some sugary creaminess to the salty crunch of the bacon. This will make a great breakfast or yummy snack.

 

Serves 6

Ingredients:

6 eggs

1 cup fresh milk

1/4 teaspoon cinnamon powder

12 slices of bread

6 pieces bacon rashers

1/2 teaspoon oil

For the maple butter:

1/2 cup unsalted butter, softened

3 tablespoons maple syrup

 

First prepare the maple butter by beating the butter until it is smooth. You may use an electric beater if desired. Gradually add the syrup. Continue to beat until the ingredients are well combined. Transfer it to a sealed container and refrigerate until needed.

Next, heat the oil in a frying pan or skillet over medium heat. Fry the bacon rashers until they are crisp. Place the cooked bacon on a plate lined with paper towels to drain the excess oil. Set aside.

Beat 4 eggs in a bowl and lightly salt it. Pour the eggs in the same frying pan and set the heat to medium. Swirl the eggs with a fork to scramble it. Cook it for 2-3 minutes or until it is set.

Place the remaining eggs, cinnamon and fresh milk in a small bowl. Beat the eggs. After, heat a non stick skillet over medium heat.

Dip a piece of bread in the milk and egg mixture and fry it for 1-2 minutes per side or until it is browned. Do this for the remaining bread slices.

Assemble the sandwich by brushing a slice of bread with maple butter. Put 2 pieces of bacon and then top it with scrambled egg. Place another piece of bread on top. Repeat this for the remaining ingredients.

Slice the sandwich in half before serving. Serve immediately.

 

Photo Courtesy Of:   mandydale

 

Eggs Florentine

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I can say that Eggs Florentine is the Eggs Benedict’s healthier sister because spinach is rich in antioxidants and vitamins that are good for the body. It is a great source of fiber too. You can also use low salt butter and sugar free bread for a lighter fare.

 

Serves 4

Ingredients:

8 thin bacon rashers

20g butter

2 bunches fresh spinach, trimmed, washed and dried

Dash of white vinegar

4 eggs, at room temperature

4 slices English muffins, toasted

For the hollandaise sauce:

1/4 cup white wine vinegar

6 black peppercorns

1 shallot, finely chopped

2 egg yolks

200g unsalted butter, melted

2 teaspoons lemon juice

 

First prepare the hollandaise sauce by putting the vinegar, peppercorns and shallots in a small saucepan over medium heat. Let it simmer for 3-5 minutes or until it is reduced to two tablespoons. Let the mixture pass through a fine sieve to strain it.

Combine the egg yolks and the vinegar mixture in a heatproof bowl and place it in a saucepan that is half filled with simmering water or you may use a double boiler. Whisk the vinegar and egg mixture while slowly adding the butter. Keep on whisking the sauce until it becomes thick and creamy. Remove from heat and season it with salt and ground white pepper.  Stir in the lemon juice. Keep the sauce covered and set aside.

Next heat a large non-stick skillet over medium heat. Fry bacon for 1-2 minutes on each side or until it becomes crisp and browned. Place the cooked bacon on a plate lined with paper towels to drain the excess oil.

In the same skillet, melt the butter. Add the spinach and cook it for 3-5 minutes or until it wilts. Season it with salt and ground white pepper.

Half fill a deep frying pan with water. Add vinegar. Place it over high heat and bring it to a boil. Reduce the heat to low and let it simmer. Crack the egg open and place it on a cup. Stir the water in the pan to create a whirlpool. Slowly slide the egg gently into the water and poach it for 1-2 minutes or according to how you like it. Take the eggs using a slotted spoon and transfer it to a plate. Cover the plate loosely to keep the eggs warm. Repeat this for the remaining eggs.

Place the English muffins on a serving plate. Top the muffins with bacon slices and then spoon some buttered spinach on it. Put a poached egg over the spinach and then drizzle it with the hollandaise sauce. Season it with freshly ground pepper. Serve immediately.

Place the toast on the serving plates. Spoon the spinach and bacon over the toast slices. Top with the poached eggs and drizzle with hollandaise sauce. Season with freshly ground black pepper and serve immediately.

 

Photo Courtesy Of:  jasonlam

Greek Pie

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Greek pie is a delicious vegetable recipe with a lot of cheese. It can be eaten any time of the day –as a hearty breakfast, yummy snack or light main course with some salad. Watch the pie carefully as you bake it because you wouldn’t want to burn the bacon or overcook the egg and vegetables. Adjust the heat and the time as needed.

 

Ingredients:

400g zucchini, sliced thinly

200g tomatoes, sliced thinly

1/4 cup olive oil

2 leeks, white part cut and finely chopped

250g Greek feta, crumbled

250g fresh ricotta

1/4 cup flour

1/2 cup chopped dill

3/4 cup chopped mint

8 eggs, lightly beaten

200g prosciutto slices

 

Put the zucchini in a medium sized bowl. Add a teaspoon of salt. Set it aside for 30 minutes. Rinse the zucchini in running water. Drain well and then pat them dry using paper towels.

Heat the oil in a small frying pan over medium heat. Cook the leeks for 8-10 minutes or until they become soft. Let it cool completely.

Preheat the oven at 180C and prepare a 22cm springform tin or round baking dish. Line the dish with the prosciutto and allow the edges to hang loose at the sides by 5cm. Place the zucchini, tomatoes and leeks into the pan or baking dish.

Next, combine the eggs, flour, mint and dill in a large bowl. Mix well until there are no more lumps. Add the feta and ricotta. Season it with salt and pepper. Stir.

Pour the egg mixture into the pan. Fold the hanging prosciutto over the top of the egg mixture. Bake it in the preheated oven for 30-45 minutes or until the pie is set and firm to the touch. Remove from oven and let it cool for 15-20 minutes. Remove from tin or slice before serving.

 

Photo Courtesy Of:  hlkljgk

Scrambled Egg with Tofu

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Tofu is a good source of protein, which is why it is the best alternative for vegans or those who are trying to shy away from meat. Tofu has almost the same texture as eggs and it is practically tasteless, that is why it blends to a variety of dishes. By adding this ingredient you get a filling breakfast with less cholesterol. Dress up this simple omelette recipe with vegetables or various spices if desired.

Serves 2

Ingredients:

2 large eggs

1/2 teaspoon dried tarragon

1 medium sized tomato, seeded and chopped

1 small onion, chopped

2 teaspoons extra-virgin olive oil

1/2 block silken tofu, crumbled

Salt and freshly ground pepper to taste

 

Place the eggs and tarragon in a medium sized bowl and then beat it with a fork until the yolks and whites are well combined. Season it with salt and pepper.

Heat the oil in a medium sized nonstick skillet over medium heat. Sauté the chopped onions and tomatoes for 2-3 minutes or until they become soft. Add the tofu for a minute and cook it until it is warm. Pour in the beaten eggs and stir the tofu and egg mixture for 1-2 minutes or until the egg is set but still creamy. Do not overcook.

Transfer the cooked tofu and eggs to a serving platter or individual plates. Serve immediately with bread or potatoes.

 

Photo Courtesy Of:   Crystl

Croque Monsieur

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Croque monsieur is a sandwich of French origin. According to Wikipedia, it is their version of a fast food snack which is often served in cafes or bars. I love the combination of tastes. To me it is a union of French toast and a ham and cheese sandwich. It is perfect for breakfast or snacks. Emmental and Gruyere cheese  are often used for this dish, but feel free to use other kinds such as mozzarella if desired.  You may also sprinkle it with confectioners’ sugar if you want to add some sweetness to it.

 

Serves 2

Ingredients:

4 slices of bread

1 tablespoon Dijon mustard

2 tablespoons mayonnaise

4 slices of ham

4 slices Gruyere cheese

1 egg

1/2 cup of all-purpose flour

3 tablespoons butter

Grated cheese

Salad greens, for serving

French fries, for serving

 

Get a slice of bread. Spread mayonnaise on each and then top it with mustard. Do this for the remaining bread. Place a slice of ham and cheese on a piece of bread and then put another slice of bread on top of it. Cut the sandwiches using cookie cutters if desired.

Next, combine the flour and egg in a medium sized bowl. After, melt the butter in a non-stick skillet. Dip the sandwiches in the egg mixture and then fry them in the skillet for 2-3 minutes on each side or until golden brown. Transfer it to a serving plate or individual plates and sprinkle with grated cheese before serving. Serve with salad greens and fries.

 

Photo Courtesy Of:   TAYLOR149

Mini Fiesta Frittatas

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Mini fiesta frittatas are yummy breakfast options that you can eat on the go. You can take them to work or during a picnic. It is best with breads or salads of your choice.

You can be creative when it comes to adding more ingredients such as other meats or vegetables. More cheese is always welcome too. As I always say, the cheesier the better.

 

Ingredients:

8 large eggs

1/2 cup evaporated milk

1 teaspoon salt

1 teaspoon pepper

2/3 cup diced sweet ham

2/3 cup grated cheese

1/2 cup diced zucchini

1/4 cup diced red bell pepper

1/4 cup corn kernels

Vegetable oil for greasing

 

Preheat the oven at 350F and then grease a 12 cup muffin pan with some vegetable oil.

Place the eggs and milk in a large bowl. Whisk well and season it with salt and pepper. Add the zucchini, red bell peppers, corn, cheese and ham. Stir.

After, fill three fourths of the muffin cups with the egg and ham mixture using a ladle. Bake it in the oven for 8-10 minutes or until the egg is set and the top is lightly browned.

Remove the frittatas from the muffin cups by using a rubber spatula. Place them on a platter or individual plates. Serve with salad or bread.

 

Photo Courtesy Of:  mary_thompson

 

Prawns on Toast

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Prawns on toast is a light and delicious recipe that is a perfect appetizer, but it can also be served as a snack or side to other dishes especially noodles like pancit canton.

If you do not want to stir-fry the prawns first, you may place the uncooked shrimp and cornstarch mixture over the bread and just bake the toasts until the shrimps are cooked and the bread are golden brown.

I personally prefer this dish spicy, so I like adding red chili flakes to the chopped shrimp. Tabasco or chili sauce are good alternatives too.

 

Serves 4

Ingredients:

8 Slices of white bread or whole wheat bread

500g Prawns, shelled

1 teaspoon cornstarch

1/2 teaspoon salt

2 tablespoons chopped spring onions

Ground white pepper to taste

1 cup oil

1/4 cup white sesame seeds

1/4 cup tomato sauce

 

Finely chop the prawns and place them in a medium sized bowl. Add the cornstarch, salt pepper and green onions. Mix well until the shrimp is coated in cornstarch.

Heat the oil in a medium sized skillet or wok over medium heat. Stir-fry the shrimp for 2-3 minutes or until they turn pink. Put the stir-fried shrimp to a plate and set aside.

Cut the bread slices into three and spread tomato sauce over them. Top them with the chopped prawn mixture. Sprinkle them generously with sesame seeds.

Place the toasts in the oven or oven toaster for 2-3 minutes until they are heated through. Serve immediately.

 

Photo Courtesy Of:  stu_spivack

Rice Krispies Bars

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Rice krispies or rice puffs is a type of cereal that is often used as a topping or added to other desserts or dishes. This yummy snack is great for kids and even adults who love peanut butter and bananas. It is similar to the classic granola or power bar.

You may add some nuts or dried fruits to this yummy recipe if desired. It is perfect for parties too. I also think that topping it with vanilla ice cream would definitely take this treat to the next level. Enjoy!

 

Ingredients:

Serves 2-4

4 tablespoons unsalted peanut butter

2 cups rice krispies or rice puffs

2 bananas

3 tablespoons honey

 

Preheat the oven at 150C and slightly grease a small rectangular baking pan with oil.

Combine the rice krispies and the honey in a medium sized bowl. Mix well until the rice krispies are coated in honey. Transfer the rice krispies into a pan and spread it evenly. Bake it in the preheated oven for 10 minutes or until lightly toasted. Remove from oven and let it cool completely. Cut it into bars.

Peel the bananas and slice them. After, spread peanut butter over the rice krispies bars and top them with sliced bananas.  Serve immediately.

 

Photo Courtesy Of:   jeffisageek

 

Savory Rice Porridge

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Savory rice porridge is an Asian dish also known as bubur lambuk. It contains beef, chicken, seafood and flavorful spices. This recipe is a comforting meal in itself. It can be eaten any time of the day especially during rainy days.

 

Ingredients:

1 cup uncooked rice

10 cups water

1 cinnamon stick

1 star anise pod

4 cloves garlic, minced

1 1/4 inch knob fresh ginger, peeled and bruised

150g lean beef, minced or sliced thinly

100g boneless chicken, diced

150g fresh medium prawns, peeled, deveined and chopped

3/4 cup thick coconut milk

Salt and freshly ground pepper to taste

6 shallots, chopped

2 tablespoons vegetable oil

1 spring onion, sliced for garnish

 

Heat the oil in a small frying pan or skillet over medium heat. Fry the shallots for 2-3 minutes or until they are golden brown. Transfer them to a plate lined with paper towels to drain the excess oil. Set them aside.

Place the oil used for the shallots in a large pot or Dutch oven over medium heat. Sautee the garlic, ginger, cinnamon stick and anise in the pot for 2 minutes or until they become fragrant.  Add the beef into the pot and stir-fry it for another 3-5 minutes until lightly browned.

While frying the beef, wash the rice by rinsing it in water two to three times or until the water runs clear. Place the rice in the pot and pour in 4 cups of water. Set the heat to high and bring it to a boil. After, reduce the heat to low and let the porridge simmer for another 5-8 minutes or until the rice is very soft. Add warm water if needed.

Using a spoon, remove the anise and cinnamon stick. Discard them. Add the chicken and cook it for 5 minutes or until it becomes soft. Next, add the prawns. Allow it to cook covered for another 2 minutes or until the shrimps turn pink.

Stir the coconut milk into the porridge and season it with salt and pepper. Cover the pot for 2 minutes to allow all the flavors to infuse together. After, ladle the soup into individual bowls. Garnish them with fried shallots and spring onions before serving.

 

Photo Courtesy Of:  hamron