Posts Tagged ‘millet’

Spinach, Kabocha Squash Millet Congee 菠菜南瓜小米粥

Friday, December 13th, 2013

This post is a reprint of a post by tigerfish that originally appeared at Teczcape-An Escape to Food.

This definitely looks like baby food!!! Well, but it should also ease into an adult's palate, especially when one is under the weather or simply yearn for a one-pot hot "something" on a cold winter night. Congee it is!

A quick, soothing and warm one-pot millet congee with baby spinach, kabocha squash (Read more...)

Kabocha Squash Millet Congee 日本南瓜小米粥

Friday, December 30th, 2011

This post is a reprint of a post by tigerfish that originally appeared at Teczcape-An Escape to Food.

Congee (rice porridge, rice gruel) is such comforting food. Other than using rice grains, I enjoy using millet 小米 as millet gives congee a smoother consistency.


This Kabocha Squash Millet Congee 日本南瓜小米粥 was adapted from a pumpkin oatmeal porridge 南瓜燕麦粥 recipe from a Chinese recipe booklet that I (Read more...)

Egg Congee with Peas and Roasted Peanuts

Thursday, February 17th, 2011

This post is a reprint of a post by tigerfish that originally appeared at Teczcape-An Escape to Food.

We have heard that when you have a bowl of thick smooth silky Cantonese congee, it is made from a variety of rice - glutinous, "broken" rice (碎米), etc.; or selecting a starchy grain such as short-grain (Source: Food-4tots' Superfast Congee). The characteristics of each type of grain renders (make or (Read more...)