Ko­pi­tiam Brekkies

4 Healthy Tasty Recipes

Women's Health (Malaysia) - - FRONT PAGE - By Amylia Hilda

Brown Rice Congee

“Switch up the usual Teochew-style por­ridge by us­ing brown rice in­stead of white to amp up di­etary fi­bre and B vi­ta­mins. Opt for braised tofu in­stead of the usual salted sides and add some leafy bok choy for an iron boost,” ad­vises Edna Loh, Di­eti­tian and Nu­trige­nomics Prac­ti­tioner at The Bea­con Lau­re­ate.


200 g brown rice 150 g tofu 3 tbsp soy sauce (to braise the tofu) 1 bunch of bok choy

Chopped spring onions to gar­nish Salt and pep­per to taste


Boil the brown rice in about 230ml of wa­ter or veg­etable stock. Lower heat and let sim­mer un­til it turns into a thick por­ridge. In a pan, sim­mer the tofu in the soy sauce un­til heated through. Place the tofu on top of the congee and gar­nish with the boiled bok choy and chopped spring onions. Serve im­me­di­ately.


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