Saturday, 9 November 2013

Cod Fish Porridge by Vivienne Lam

















Cod Fish porridge with french beans, corn meal, quinoa, pearl rice, tomato, goji and 2 thin slices of ginger. A small teaspoon of unsalted butter for creaminess!

Note:
I use 30ml cup measurement for rice, half portion of it for quinoa and corn meal. I cook pearl rice and quinoa together. Water measurement is about 2 bowls of water. 

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