Recipe: Pumpkin Porridge

pumpkin porridge

3 tablespoon pumpkin seeds, toasted
About 2 1/2 cup of pumpkin, roughly chopped into 1 inch cube
1/2 cup millet
5 cups water or soup stock
50g enoki

1 inch ginger, sliced
2 stalk cilantro, finely chopped, leave some for garnish
1 tablespoon dried dill
Mushroom seasoning to taste
Salt, to taste

Heat up a saucepan over medium heat and stir fry the sliced ginger for 30s, or until you could smell the aroma
Add ginger, pumpkin seeds, pumpkin, millet and water into a sauce pan and heat until boil
When it is boiling, lower the heat so that the mixture is simmering, cover the saucepan and set the timer for 20 minutes
On the 10 minutes mark, check that the porridge is not drying up. If it is, the heat might be too high, lower the heat and add more water
On the 15 minutes mark, add cilantro, dried dill, enoki, mushroom seasoning and salt to taste and allow it to simmer for 5 minutes
Garnish with cilantro and serve

Feel free to substitute pumpkin seeds with any other toasted seeds and/or nuts. It adds something nice to bite onto.
Add garlic, onions, carrots for a more aromatic and sweeter taste.
If you want a sweeter tasting porridge, you could roast the pumpkin before adding it into the porridge.
Some people might not like the taste of cilantro, so if you are cooking for someone else, go easy on the cilantro.
Use shittake mushroom as a substitute to mushroom seasoning. Add it when you are adding ginger, pumpkin seeds, pumpkin, millet and water into the saucepan.
Porridge is like tofu, it absorbs flavour wonderfully. So be adventurous, try adding different spices and sauces.


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