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Il a fait un peu sombre et pluvieux ces derniers jours. J'ai eu la flemme de sortir...

It’s been kinda gloomy and rainy the last few days. I’ve been too lazy to go outdoors so we’ve been using up resources that I have in the fridge and cupboard.

This is a hearty bowl of Mung bean porridge. I made by soaking Mung beans over night and then boiling them until soft. I lightly fried the rice with some garlic and then added to the pot of beans along with some additional ginger and chicken broth. Then cooked until rice grains burst.

The fun part about making porridge is that there’s really no hard guideline on how thick or watered down your porridge should be. It’s all based on personal preference.

The funnest is part is dressing your porridge. I love eating mine with chili oil, green onions, and Chinese crullers.

What about you?

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