PORRIDGE STOCK:
my mum uses ikan bilis to cook soup, then use the stock for porridge.
Sometimes she may use the herbal soup that is cooked for adults also (before adding in salt/soy sauce of course).
If she use flavoured stock, usually may not need to add 'seasoning'.
but she say 1-2 drops of soy sauce no harm....of course that is "Dr Chan" opinion. (that's what we call her when she's in some mood of giving opinions...)
"FRESH" PORRIDGE:
all along, adult or baby, my mum says that porridge CANNOT be kept overnight or for long...cuz it causes WIND.
Every meal is freshly cooked. If you use slow cooker, put water and use separate dish to steam, it is very fast - maybe about 30-60minutes to cook one small meal.
Ruth's porridge is cooked fresh every meal.
my mum uses ikan bilis to cook soup, then use the stock for porridge.
Sometimes she may use the herbal soup that is cooked for adults also (before adding in salt/soy sauce of course).
If she use flavoured stock, usually may not need to add 'seasoning'.
but she say 1-2 drops of soy sauce no harm....of course that is "Dr Chan" opinion. (that's what we call her when she's in some mood of giving opinions...)
"FRESH" PORRIDGE:
all along, adult or baby, my mum says that porridge CANNOT be kept overnight or for long...cuz it causes WIND.
Every meal is freshly cooked. If you use slow cooker, put water and use separate dish to steam, it is very fast - maybe about 30-60minutes to cook one small meal.
Ruth's porridge is cooked fresh every meal.