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CHEESY FISH PORRIDGE

Ingredients (Serve 4):

  • Salmon, 4 pieces (boneless)
  • White rice, 2 cups
  • Carrot, 1 (small)
  • Mushroom, 4 pieces
  • Ginger, 1 (small)
  • Cheese salt, 1 teaspoon

Instructions

  1. Wash and cut salmon into bite-sized pieces.
  2. Peel ginger and juice it. Mix ginger juice with salt and marinate the salmon for 5 minutes.
  3. In the meantime, peel and mince carrot into tiny pieces, and cut mushrooms into bite-size cubes.
  4. Rinse rice thoroughly and drain water. Heat and boil rice with water in the Thermos® Shuttle Chef® inner pot for 5 minutes. Add salmon, carrots and mushrooms.
  5. Stir well, and boil for another 5 minutes. Once boiling, cover inner pot with lid and insert into the Shuttle Chef® outer pot. Let it sit for 1 hour.
  6. Add in cheese salt and mix well before serving.

 

Photo is for illustration purpose only.

KIWI MANGO PORRIDGE

Ingredients (Serve 1):

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