What I Eat: Butternut Squash Porridge

A personal comfort food that needs little care and skills. Honestly, I enjoy having porridge these days due to the dropping temperature. And this will definitely make it appearance on my menu at least once a week. This was an accidental creation; a time I got too lazy for anything brilliant.

Ingredients:
Butternut squash, rice, water, chicken stock, white pepper, sesame oil

Wash your rice and put them inside a pot. Fill half the pot with water (and you may have to occasionally add more because they either evaporates or get absorbed by the rice to maintain texture). Then add in the squash; make sure they are cut into cubes. Cover the pot and let it cook for fifteen minutes. You can then add the chicken stock. Don’t put too much all of a sudden. Taste it before you decide to up the quantity. That’s all!

Garnish with white pepper, sesame oil and some chopped green onions.

There you have it. An easy meal that’s light and savory. You may have some chicken or eggs on the side to compliment it too.

Ding dong,
Vonnie S.