Fish Porridge With Fresh Lily Bulb

Since I still have some left over Kai Lan which I bought for yesterday Mix Vegetable Alphabets Pasta. I used it some other ingredients that I had in the fridge to whip up this Fish Porridge With Fresh Lily Bulb. This porridge consists of a few kinds of vegetables, walnuts, fish and fresh lily bulb, which make it very appetizing and sweet for toddler to eat. Most of all, I mixed some yellow millet and crushed yellow corn with rice to cook the porridge in order to boost up the nutrition value.


Fresh Lily Bulb(鲜百合): It’s taste is good and sweet and it’s nutrition value is like Ginseng, having the effect of moistening the respiratory tract and skin, relieving coughing and reducing phlegm and calms spirit. It has therefore earned for itself the name of “Vegetable Ginseng”.

Ingredients:
1/3 Cup Rice(白米)
1/3 Cup Yellow Millet (黄小米)
¼ Cup Crushed Corn Millet (黄玉 米羹)
1 Kai Lan Stem(芥 兰 ), diced
1 Small Carrot, diced
1 Small Potato, diced
1 Big Fresh Lily Bulb(鲜百合)
1 Handful of Cooking Walnuts(核桃)
$2 Of Sheng Yu(生鱼)/Wu Yu(午鱼) Slices

Methods:
1. Wash the rice and soaked with suitable amount of cooking water for about 20 minutes.
2. Season the fish slices with some shredded ginger, pepper, salt and sesame oil.
3. Wash and peel the fresh lily petals and soaked in some water for a while to remove the dirt.
4. Bring the rice water to boil then add in all the vegetables and walnuts and let it cook until vegetables are tender and the porridge is cooked through.
5. When the porridge is done, add the fish slices and discard the ginger.
6. When the fish is done, add in some salt to taste if you prefer then serve warm.

Notes:
You can get fresh lily bulb in NTUC or Cold Storage under the vegetables section. It cost about $2.20 per packet. Or you can replace it with some dried lily bulbs if you can’t get hold of the fresh type.

For the fish, you can used any kind of fish slices that you prefer.