1/2 sweet potato, diced
1/2 cup millet
3 cups water or soup stock
2 bay leaves
1/2 teaspoon grated ginger
1/2 teaspoon lemon juice
1 teaspoon turmeric powder
1 teaspoon parsley, chopped plus pinch of leaves for garnish
Salt, to taste
Add sweet potato, millet, water, bay leaves, grated ginger, lemon juice, turmeric powder, parsley and salt in a saucepan
Bring to a boil and simmer in low heat for 20-35 minutes, or until sweet potato and millet is cooked
Stir the porridge occasionally to make sure it does not burn and add more water if necessary
When cooked, serve with pinch of parsley leaves
Sweet potato porridge is the main staple for the Chinese Singaporeans during the WWII. You just need a bit of rice to feed a family.
Turmeric powder gives the dish a nice orange-yellowish touch. If you do not like the powder, feel free to remove it.
You can swap the lemon juice for vinegar, in fact, we usually use vinegar. I use lemon juice because that is what I have.
Porridge is like tofu, it absorbs flavour wonderfully. So be adventurous, try adding different spices and sauces.