Skip to main content

Ginkgo nut porridge ~ congee


The weather here in Ipoh has gone crazy!  It's super hot these days and so humid.  You don't need to pay to have a sauna bath for you're getting it free everyday literally sweating in your home with all the fans on full blast.  Yes, what about having the air-conditioner on full day.  Good thinking but watch it, our national electricity supplier is going to raise their rates with effect from July, good timing for them! 
I cooked this porridge to combat the weather and to cool our system ..... Ginkgo nut and beancurd porridge.
Ginkgo is mainly used as a memory and concentration enhancer, helps to reverse memory loss!  Also supposed to relieve hangovers, coughs and asthma and although is has a high starch content, it's low in fat.  As for nutrients, they are are excellent source of phosphorous, potassium, copper, thiamin and niacin.















Served this with Chinese Churros ~ Yau Tieu.  Perfect one-dish meal, so comforting .......  Slurp!

Ingredients
  • 150 gm ginkgo nuts - shelled, skin removed
  • 40 gm beancurd sheets  -  rinsed and tear into smaller pieces
  • 1/2  cup rice
  • 7 cups water
  • 1 Tbsp instant cooking oats  - optional
  • 1 tsp chicken granules - optional
  • Salt to taste
Method
  1. Crack up and discard the shells of the ginkgo nuts, remove the skin, wash and set aside.
  2. Wash rice, put into the rice pot and add in 7 cups water.  Switch onto 'Porridge' mode of the rice cooker.
  3. Once the rice grains begin to open up, add in the ginkgo nuts and continue cooking.
  4. After about 15 mins, add in the instant oats, give it a stir.
  5. Once the porridge is soft, check for desired consistency, add in the limp beancurd sheets, stir and add salt to taste.  Mix in the chicken granules if desired.
  6. Ladle onto serving bowls and serve with Chinese Churros or have it on its own.


I'm submitting this entry to  Muhibbah Malaysian Monday.  Do check it out 'Here'.


Labels:

Comments

  1. Angie's RecipesJune 16, 2011 at 3:28 AM

    The congee with ginkgo nuts looks so appetizing!

    ReplyDelete
  2. UnknownJune 16, 2011 at 4:49 AM

    Ginkgo nut is os new for me, how sad that sun is drying you all out, stay cool and protected and porridge look luscious!

    ReplyDelete
  3. Yummy BakesJune 16, 2011 at 9:06 AM

    This looks good for breakfast. I learnt something new - never know ginko can be used to cook so smooth porridge!! Awesome combination with yau char kway! slurp, slurp .... give me another bowl, pls, thank you.

    ReplyDelete
  4. ann lowJune 16, 2011 at 9:06 AM

    Cheah, I would love to try this healthy congee with ginkgo nuts. Love your picture :)

    ReplyDelete
  5. Sonia ~ Nasi Lemak LoverJune 16, 2011 at 11:27 AM

    this is so good to eat with Yew Tiao!

    ReplyDelete
  6. ReanaclaireJune 16, 2011 at 12:40 PM

    hey Cheah..so creative!

    ReplyDelete
  7. ShirleyJune 16, 2011 at 1:13 PM

    Hey Cheah
    How you doing? Long time no see. This is the first time I'm seeing a pic of ginkgo nuts. I have been on a holiday. have a lot of catching up to do on your blog. Have a nice day.

    ReplyDelete
  8. My Little SpaceJune 16, 2011 at 3:02 PM

    What a nice mixed up! The gingko will definitely give you a great flavour. Have a lovely day.
    Kristy

    ReplyDelete
  9. daphneJune 16, 2011 at 5:39 PM

    this sweet soup is one of my fav dessert. I usually make a big batch and keep in the fridge!

    ReplyDelete
  10. Sokehah cheahJune 16, 2011 at 6:19 PM

    Angie
    Yes, it does, just right for this weather.

    Ananda
    The hot weather can make one feel drowsy and grouchy!

    Yummy Bakes
    Yes, this is often seen in HKTVB series.

    Anncoo
    Thank you. I'm sure you can churn out this porridge pretty easily!

    ReplyDelete
  11. shazJune 16, 2011 at 10:33 PM

    Can we exchange some of your heat for our cold? :) Yummy looking porridge. Interested to see you put some instant oats in there, I'm assuming for a nice texture? Thanks again for supporting MM!

    ReplyDelete
  12. Sokehah cheahJune 17, 2011 at 12:03 AM

    Sonia
    Yes, it is delicious especially when the yao tieu is straight out of the wok!

    Claire
    Ahem .... thank you!

    Shirley
    Glad that you're back in action! Looking forward to more of your posts!

    Kristy
    Yes, ginkgo nuts are good for the brain!!

    Daphne
    Think you've got this mixed up. This is savoury ginkgo porridge. The sweet soup must be the one with ginkgo nuts, barley and beancurd sheets!

    Shaz
    You're more than welcome. I tasted smooth porridge at Super Inn in Melbourne and was thinking that perhaps they added oats to it.
    Since I didn't cook with jasmine rice, so added in oats for a softer texture.

    ReplyDelete
  13. tigerfishJune 17, 2011 at 12:29 AM

    Sauna bath everyday! How appropriate! what a goody brainy porridge! :)

    ReplyDelete
  14. Quay Po CooksJune 17, 2011 at 12:53 AM

    Cheah, how I wish I can have a bowl of this porridge right now. I can hear my stomach growling just looking at the yummy photos.

    ReplyDelete
  15. Umm MymoonahJune 17, 2011 at 1:49 AM

    Love Malaysia for it's food full of nutritional. Loved this nut too, looks almost like a macadamian nut. Porridge looks utterly delicious.

    ReplyDelete
  16. msihuaJune 17, 2011 at 5:33 AM

    What an interesting combination! Yum... looks good :)

    ReplyDelete
  17. WendyinKK June 17, 2011 at 12:05 PM

    I've had this once many years, and was just telling my MIL about this 2 days back. Haha! Such coincidence.
    I do love the refreshing taste of it, even though the version I had was unsalted and plain with only fuchuk and gingko.

    ReplyDelete
  18. Sokehah cheahJune 18, 2011 at 8:06 AM

    tigerfish
    Daily sauna is just too much for me!

    Quay po cooks
    Yes this is thirst quenching too!

    Umm Mymoonah
    Thanks for visiting. There's no fat in this nut as compared to macademia.

    msihua
    Thank you!

    Wendy
    Taking this once in a while is good to clear the system, so it seems.

    ReplyDelete
  19. My Little SpaceJune 18, 2011 at 9:48 PM

    What a flavourful porridge. I have never thought of making my congee in this way. I bet it's very 'qing tim'!
    Kristy

    ReplyDelete
  20. penny aka jeroxieJune 19, 2011 at 5:07 PM

    I never had gingko in porridge before! So hot in Msia? The weather is just getting worse and worse every year

    ReplyDelete
  21. UnknownNovember 29, 2016 at 11:16 AM

    I just harvested a bunch of nuts - will have to try. http://earthlychow.com/go-nuts-ginkgo-nuts-finding-harvesting-processing-cooking-ginkgo-nuts

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Seasalt Chocolate Chip Cookies ~ 海盐巧克力曲奇饼

  These dreamy and heavenly chocolate chip cookies will make your kitchen smell like a bakery.  There is a divine contrast between sweet and salty for the slight pinch of seasalt flakes intensifies and brings out the chocolate flavour.  Freshly baked, these cookies are slightly soft in the centre and crispy at the edges, but if you do have leftovers, these will be crunchy, stored in a cookie jar, for a few days. Seasalt Chocolate Chip Cookies    ~    海盐巧克力曲奇饼        Ingredients 170 gm plain flour 1 tsp baking soda 113 gm butter (unsalted) 80 gm brown sugar 40 gm caster sugar 1 'L' egg 1 tsp vanilla 200 gm chocolate chips 1/8 tsp salt Extra chocolate chips or mini chocolate buttons to put on top of cookie before baking Maldon seasalt flakes to sprinkle on cookie immediately after baking Method Sift the flour with baking soda and salt, set aside. In a stand mixer, beat the butter with the sugars, till soft and smooth. On low, add in the egg. Fold in 1/2 sifted flour, mix well fol
Post a Comment
Read more

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
22 comments
Read on for the Recipe

Durian Butter Cake ~ 榴莲牛油蛋糕

  It's the durian season again and I'm sharing with you a simple yet fragrant Durian Butter Cake.  This recipe does not use the traditional butter totally, in fact there is oil too.  Liquid oil tends to make the cake softer and stays moist longer as it does not solidify at room temperature.  This cake is soft and moist with a tinge of durian flavour and aroma.  A breakfast or Tea time snack for durian lovers. Durian Butter Cake ~  榴莲牛油蛋糕 Ingredients 150 gm unsalted butter 190 gm plain flour 2 tsp baking powder 30 ml vegetable oil 85 gm caster sugar 3 'L' eggs 130 gm pureed durian flesh 4 Tbsp milk a pinch of salt 1/4 teaspoon vanilla Method Sift flour with baking powder and salt.  Set aside. Beat butter with sugar till well blended, add in oil and continue beating till pale and fluffy. Add in eggs one at a time, mix well. Add in pureed durian flesh, mix till well incorporated. Sift in again the sifted flour in 2 batches, alternating with the milk.  Fold in till well inc
Post a Comment
Read more