Fresh Lotus Porridge Recipes

FRESH LOTUS PORRIDGE

Steps:

• Wash and drain rice and place in rice cooker.
• Wash the lotus seed, split and remove the cove section.
• Add water, sugar, ;otus seed, red dates and screwpine leaves into rice cooker pan.
• Set & cook at SLOW COOK mode for 4 hours. This can also be cooked in a slow cooker for 4 hours.
• Add dried longan about 1/2 hour before serving.

EASY SWEET PORRIDGE

Steps:

• Add rolled oats, water and the 1/2 cup milk in a saucepan.
• Simmer for 5 minutes.
• Test for texture, if you like it with more distinct grains this should be enough. If not, add a little of the extra milk.
• Repeat the test/milk adding once or twice more until the desired consistency. I usually simmer mine for 7 minutes.
• Serve immediately with the golden syrup on top. The syrup should run down the sides of the porridge, almost disappearing from the top so that the porridge 'swims'. Enjoy!

OLD FASHIONED PORRIDGE

Steps:

• Heat oven to 350°F degrees.
• Bring water to a boil, add, salt, reduce heat to medium high and add oats.
• Cook for 5 minutes.
• Transfer the oatmeal to a 6 cup souffle dish.
• Add all the remaining ingredients, except milk.
• Stir until well combined.
• Bake until set (approx 1 hour).
• Spoon into bowls and pour milk, cream on it.

THE ICELANDIC PORRIDGE

Steps:

• put the milk, water and oatmeal in a pot, heat it up. stir it a little when its begining to boil, add the salt. then when it has boiled, you are ready to eat.

LITTLEMAFIA'S PORRIDGE

Steps:

• Mix the oats with 1 1/2 cup water in a small heavy based pan. Stir in the milk and bring to the boil.
• Cook the oats for about 7 minutes, stirring constantly until thick and creamy.
• Serve immediately with brown sugar, yogurt, cream or milk.
• Variations: Stir 1/4 cup of sultanans in the last 3 minutes of cooking.
• Serve with stewed apple or dried fruit compote.

STIR FRIED FRESH LOTUS ROOT

Steps:

• In 2 separate bowls cover dried black mushrooms and tree ears with water until soft and pliable (about 30 minutes).
• Rinse and squeeze out excess water from both mushrooms. Remove and discard stems from black mushrooms; cut caps in half and set aside.
• Pinch off and discard hard center from tree ears; tear large pieces in half and set aside. Rinse lotus root with cold water.
• Trim and discard both ends of the bulb. With a vegetable peeler peel the skin.
• Cut bulbs in half length- wise. Lay flat and cut crosswise into 1/8-inch-thick slices; set aside.
• Plunge slices into acidulated water. Drain.
• Over medium-high heat preheat wok until hot. Add oil and tilt wok to coat sides. Add salt ginger and garlic; stir-fry until fragrant.
• Add onions; stir-fry for 15 seconds or until they begin to wilt.
• Add black mushrooms lotus root tree ears water chestnuts and snow peas; stir-fry for about 2 minutes or until snow peas turn bright green.
• Sprinkle in the sugar white pepper and soy sauce; toss a few seconds.
• Splash the chicken stock against sides of hot wok and use to deglaze sides.
• Cover reduce to medium heat; cook for 30 seconds. Remove cover dribble in the sesame oil Serve hot.