This recipe is my husband favourite he like enjoining it as breakfast, lunch or dinner. #yamrecipecontest

I often eat porridge in the morning, but this combination of the banana fruit, with vanilla, cinnamon, nutmeg and the smoky taste of the whisky are just delicious.

#mukomakitchen

My love for sausages inspired this whole idea of potato and gizzard porridge.

In China, porridge is super popular as a breakfast item, especially at local breakfast shops. People usually pair it with baozi or steamed buns. Now, making porridge in a slow cooker isn’t the traditional way, but it makes things way easier, and it still tastes great! The light and comforting nature of porridge makes it a go-to for so many. Enjoy!

This year's Ramadhan, is the first year that all mosques in SG are closed, and nationwide are staying home as part of the Circuit Breaker.Meaning there can't be any iftar gathering with families, no terawih at mosques. And there are no distribution of Ramadhan porridge by mosques.I felt it would be nice to attempt this porridge myself, to serve my fasting hubby and kids. However, it was challenging because I forgot how the usual mosque's porridge tasted like, and I had to cook without tasting.Thank God, I came across LinsFood's recipe: https://www.linsfood.com/bubur-lambuk-ramadan-recipe/I am not sure if I can tag her.. Admins, do let me know. 👐If any case the taggings works, @azlinbloor & #linsfood , Kak Lin, your recipe is a keeper!I adjusted the cooking method to suit my preference.LinsFood's recipe is foolproof by many. So you may want to attempt hers if mine seems complicated. However the ingredients are all the same, just different in some of the quantities.And oh! My garnishing was unfortunately very depressing.. because the supermarkets here ran out of coriander leaves.. 😖 So red chillies was the best I could dig out from my fridge.Ramadhan Kareem to all Muslims! 🤲😘

Memories come back to you in a most sudden and strange ways. A smell, a sound, a sight, a touch, a taste.I felt a little bit under the weather. I needed to eat, but didn’t know what to have. Suddenly the taste of my mother’s favorite breakfast came to my senses: her pork rib porridge.My mother loved good and simple foods.She was a quiet, witty, charming, and strong lady. Very strong, indeed.I know that her porridge will nourish me back to my normal self.I love it for Its sweetness and nuttiness.I love it because it takes me back to my childhood.But most of all, I love it because it brings back the memories of my mother.I love her and miss her so.

‘Hey weather! Please make up your mind!’ It’s so cold in the morning and it’s so hot in the afternoon. A lot of people get sick. It’s time to eat some warm porridge to keep us healthy. IG @jenscookingdiary @jenscookdineandtravel

The recipe is very easy and i like to eat it especially when i don't feel like taken something heavy

This is what I call grits sometimes to make eating more fun with my granddaughters. Porridge like the three little bears and so on. The pot was emptied, so I can truthfully say kid approved!!!

Finger millet is a great source of iron and calcium. With this recipe, we can make kali (ragi ball) that can be eaten with any gravy. We can also make koozh(porridge) by mixing the ball with buttermilk.

Shio-kombu is best with rice. Since I associate kombu with soup stock, I came up with this recipe for ochazuke (Japanese rice porridge). The tasty aroma of a soy-sauce-infused onigiri in a broth of shio-kombu, bonito flakes, and dried shrimp is amazing.The recipe is simple, but it's best to break the rice ball apart and let it sit in the broth for a while before enjoying it.The broth from the shio-kombu, bonito flakes, and dried shrimp makes this a delightful dish. Recipe by Bajiru danshi.