Cod & Wolfberries Porridge

Cook this quick and easy nutritious porridge for our dinner. I have turned this simple dish into two version that suits both kid and adult. I cooked the porridge with some wolfberries until almost done then I add in the half-cooked pan-fry cod fish and continue to simmer till done.

Wolfberries can strengthens our body and bones, supplements kidneys and energy, nurses liver and clarifies eyes. It also cultivates energy and aids yang bodies, moistness lungs and stops coughing. Whereas Cod is a popular fish with a mild flavor, low fat content and a dense white flesh that flakes easily. The use of cod fillet is to prevent bone that might be found inside the fillet and cause hazard to kid when they consume.

If your kid is not fancy of eating fish, this is a good dish which i find it suitable to incorporate fish into their meal, as the porridge is ready to be serve, you can just check for bone in the fillet then mash it together with the porridge and feed the kid, the texture and colour of the cod fillet blend well with the porridge and the kid don't really notice the existing of the fish...... :)

Ingredients: (serves 2)
1/2 - 3/4 cup of uncooked rice
1 Medium Size Cod Fillet, around 100 - 120g
1/2 Tablespoon of Wolfberries, rinse
600ml - 700ml Water
1 Century Egg, roughly chopped

Methods:
1) Wash the rice and soaked it with the require amount of water for about 30 minutes before cooking so that the texture of the porridge will be nicer and easier to cook through.
2) Next cook the porridge accordingly. While cooking the porridge, rinse, check for bones and marinate the cod fillet with some soy sauce, pepper and dust with some cornflour.
3) Next heat up a non-stick pan and lightly grease it with some oil then pan-fry the cod fillet, skin side down for about 2 minutes till sightly brown on both sides. (the purpose of pan-fry the cod fillet is to keep it whole while adding into the porridge and also the oil of the cod fillet will actually enhance the favour of the porridge)
4. Remove the half-cooked fillet and set aside.
5. When the porridge is half-way done (you can test by press the grain of the rice to see whether is it soft), put in the cod fillet and wolfberries and continue to simmer till the porridge is done.
6. If the content is too dry, you can add in more HOT water to dilute to the texture that you prefer. (usual I use my themo magic cooker to make the porridge as it require lesser time and it also able to keep the porridge warm till we are ready to consume)
7. When the porridge is ready to serve, remove the kid's portion of the porridge, add in some mashed code fillet(you can mash the cod fillet a separate bowl in order to check for bones) and serve warm.
8. As for the adult, you can add in the century eggs and serve with some shallot oil, pepper and etc....

Note:
a) If you prefer to add more fish, you can choose a bigger portion.
b) The use of the century egg is optional if you don't prefer.

You can also check on my other recipes using which use Cod Fillet @ COD RECIPES.

Peanut Butter French Toast

Since today our Sunday service had being change to a later timing, I decided to make a hearty Breakfast for the day. After eating Peanut Butter French Toast from one of the Hong Kong cafe, I decided to try out this dish using my own method. But I didn't really managed to get that puffy and crunch bread like what I had eaten in that cafe :(

So from what you seen here, it's just normal sandwich bread that I spread with Peanut Butter and pan-fry with beaten egg then serve with extra honey and butter. In order to cut that that grease effect, I serve it with some orange wedges and grapes to make it more healthy.

P/s:
If anyone of you know any good and proof method for making this nice Hong Kong Style French Toast, do drop me an email/comment to advise me can? Thanks.

Hidden Treasure

This is the adult version of the Cod Onigiri which I made for Reyon. His onigiri is slightly different from mine because I didn't wrapped it with any filling, I just mixed the cooked sushi rice with mashed cod fillet then coat it with fish floss.

As you can see from the picture, my version of the Cod Onigiri is more colourful with different assorted design. I wrapped it with some cod fillet, cucumber and tomato cubes for that extra crunch.

Assemble the Cod Onigiri
1. Cook the sushi rice according to same method as Cod Fish Rice in my previous post.
2. When it is done, slowly removed the fish from the top of the rice and set aside.
3. Use the rectangle Onigiri mould, spread a layer of cooked rice, add a piece of the cod fillet, some tomato and cucumber cubes then top with rice, shape it into triangle shape.
4. You can assemble it with seedweed strips, sesame seeds or even coat with fish floss.

Notes:
a) You can season the cooked rice with some sushi seasoning to enhance the flavour of the rice.