Rose’s Kitchen

Brown Rice With Carrot Porridge


300g pig’s soft bones

1 cup brown rice

1 carrot

1 litre water

1 stalk spring onion, chopped

shredded ginger

1 tsp salt

1 tbsp cooking oil


1/2 tsp salt

1/2 tsp sesame oil

a dash of pepper


1.  Wash unpolished rice and soak in water with 1 tsp salt and 1 tbsp oil for 2 hours.  Drain.

2.  Blanch soft bones in boiling water.  Rinse and drain. 

3.  Bring 1 litre of water to a boil.  When water is boiling, add in the soft bones and brown rice and boil for 30 minutes.

4.  Add carrot pieces and continue to simmer until bones are tender and rice grains are broken and smooth.  Add seasoning to taste and stir well.

5.  To serve, sprinkle porridge with some chopped spring onions and shredded ginger.

February 9, 2007 Posted by | Rice and Noodles | 1 Comment

Pig’s Tail And Peanuts Soup


1 pig’s tail

150g peanuts

15-20 pieces red dates, stoned

2 slices ginger

2 litres water


1 tbsp rice wine

1 tsp salt


1.  Rinse pig’s tail, cut into pieces and blanch in boiling water.  Wash and drain.

2.  Soak peanuts in water for 1 hour and rinse.  Stone red dates and rinse.

3.  Bring 2 litres water to a boil.  Add in the pig’s tail, peanuts, red dates and sliced ginger.  Bring to a boil again.  Lower heat and simmer soup for 2 hours or until pig’s tail is tender.

4.  Season with salt and rice wine to taste.

February 9, 2007 Posted by | Soups | Leave a comment