parsley

F for finger millet for #AtoZChallenge: East Asian style Finger millet porridge by ServicefromHeart

Finger millet (also known as ragi / Muthari kurukku / Kezhvaragu / pampered corn / Nachni / Eleusine coracana / 䅟子), is a rich source of calcium, protein, fiber, vitamins B1 (thiamine), B2 (riboflavin), B3 (niacin).

East Asian style Finger millet porridge by ServicefromHeart

This grain is very cooling on a hot day, especially for hot summer or dry spell (kemarau) such as an extreme one that we had in Singapore from February to mid March 2014. It is the driest one since 1869 for Singapore.

East Asian style Finger millet porridge by ServicefromHeart
withered bougainvillea during a dry spell in Singapore (2014)

Finger millet can grow with less water than rice and wheat does.

East Asian style Finger millet porridge by ServicefromHeart

Thank you for the finger millet that Candida gave me (and baby Ren)! She has given liquid of finger millet – mixed with milk – to her baby girl Divita since she turned 6 months old.

East Asian style Finger millet porridge by ServicefromHeart

The choice for finger millet over wheat is probably due to more easily digested proteins of the former.

Finger millet also contains the amino acid methionine (Met / M) – the only amino acid coded by the initiation codon AUG of mRNA for protein synthesis.

For #AtoZChallenge on 2014 April 07 Mon, I lovingly present a recipe of East Asian style Finger millet porridge by ServicefromHeart.

East Asian style Finger millet porridge by ServicefromHeart

Serving:1

Preparation time: 20 minutes

Cooking time: 30 minutes

Ingredients:

♥ 3 tbsp finger millet seeds (穇子)

♥ 1 tsp wolfberries (枸杞子), washed & soaked until fluffy

♥ 1 egg (鸡蛋)

♥ 1 tsp sesame oil (麻油)

♥ grounded white pepper (白胡椒粉) to taste

♥ 1 fresh parsley leaf (香菜叶)

Directions:

1. Wash ragi by rubbing them in water for a minimum of 3 times.

2. Soak ragi overnight or at least 15 minutes.

3. Add finger millet to soup stock / boiled filtered water.

4. Stir finger millet continuously to ensure thorough cooking until the porridge thickens and bubbles stop to form on surface.

5. When finger millet is almost cooked, gently add egg & wolfberry. Stir.

6. Add white pepper. Mix well.

7. Garnish with parsley.

East Asian style Finger millet porridge by ServicefromHeart

Other recipes that I love:
♥ An advice to cook ragi properly to prevent constipation from Yummy Tummy
ragi drink for baby by Oishi
Ragi porridge recipe for baby
Sweet ragi malt
♥ Swathi combines ragi and oats

East Asian style Finger millet porridge by ServicefromHeart

Next time, I will use finger millet flour so to cook faster so that I can play more with Baby Ren, an idea for a future #5minutemeal recipe!

East Asian style Finger millet porridge by ServicefromHeart

With love,
ServicefromHeart
20140407

Very easy simple recipe of steamed fish with sesame oil

Steamed fish fillet is easy to prepare as well as healthy and delicious to eat. Imagine the tender, succulent and delicate flesh of fish that also nurtures us with proteins & Omega 3. Enjoy a piping hot steamed fish with a bowl of steamed rice for a happy breakfast or a heart-and-tummy-warming dinner at your own comfortable home at the fraction of the cost eating outside. Life is beautiful!

Very easy simple recipe of steamed fish with sesame oil by ServicefromHeart

While enjoying your meal, listen to a nice piece of classical music or Chinese orchestra. Perhaps, without TV to minimize the distractions. This savoring moment is indeed a simple happiness.

Very easy simple recipe of steamed fish with sesame oil by ServicefromHeart

I also love how the traditional Chinese character for the word fish 魚 (Yu2) looks like a swimming fish. 魚 (Yu2) also sounds like the words for wealth and abundance.

Very easy simple recipe of steamed fish with sesame oil by ServicefromHeart

Serving: 1-2

Preparation time: < 5 minutes

Cooking time: 10 minutes

Ingredients:

♥ 200 g boneless (if possible) fish fillet (e.g. salmon 三文鱼, snow fish 鳕鱼)

♥ 1 tbsp sesame oil* (麻油)

♥ dashes of pepper (胡椒粉), to taste

♥ fresh herbs e.g. parsley 香菜/ cilantro 胡荽叶 / coriander 芫荽, finely chopped (optional)
* For sesame oil, I use Ghee Hiang Baby brand manufactured in Penang, Malaysia, using methods and techniques learned from Fujian, China.

Directions:

1. Boil water in a steamer.

2. Wash fish fillet thoroughly. Pat dry gently with a kitchen towel.

3. Place the fillet in a non-plastic bowl.

4. Sprinkle sesame oil and pepper on top of the fish.

5. Garnish with herbs.

6. Cover the bowl with a small plate to ensure smaller space of aroma circulation.

7. Once the water in the steamer is boiled, steam the fish for 5 minutes ++ using high heat or until cooked*

* Once cooked, the meat comes off the bone easily with a chopstick.

Tips:

Use fresh fish fillet. If this is not possible,  rub white vinegar on the fish to minimize the fishy smell.

To enhance flavor, you can add soy sauce, ginger, spring onions / scallions, rice wine / DOM as Chinese-style steamed fish recipes often call for.

You can also steam the fish fillet bowl inside a half-cooking rice cooker, so that you save gas / electricity and wash less utensils, as Agnes and
Zhen sometimes do.

Other recipes that I love:

Hong Kong style steamed cod fish & steamed cod with wolfberries, red dates, angelica root by Annie Mok @ Annieliciousfood food. To prevent the fish fillet from sticking to the bottom of the bowl, place ginger / spring onions beneath the fish.

Teochew steamed fish with salted (sour) plums, salted vegetables, tomatoes, chilli by Wifey @ NoobCook. If possible, ask the fishmonger to clean the fish for you. Normally, I buy fish fillet for convenience.

Chinese steamed fish by Bee Yinn Low @ Rasa Malaysia

Cantonese steamed fish by Namiko Chen @ JustOneCookBook & Leemei Tan @ My Cooking Hut

garlic asparagus fish steamed in the parchment paper in the oven by Elsie Larson and Emma Chapman @ A Beautiful Mess

Very easy simple recipe of steamed fish with sesame oil by ServicefromHeart

Check also our other #5minutemeal recipes.

With love,
ServicefromHeart
20140331