• 2 snake gourd
  • 1/6 pumpkin
  • 1 carrot
  • 2 slices salmon
  • 2 lemongrass stalks
  • 2 slices of ginger
  • 1 cup brown rice
  • 2 liters water (about 8 cups)
  • salt, to taste
  • oil


  1. Wash all ingredients thoroughly.
  2. Put the brown rice into a pot with 2 liters (about 8 cups) of water. Bring to a boil and then lower to medium heat.
  3. Gently pat the lemongrass and ginger, and add them to pot.
  4. Peel and dice the snake gourd.
  5. Peel and grind the pumpkin and carrots.
  6. Add the snake gourd, pumpkin and carrots to the pot.
  7. Stir the gruel regularly to avoid it sticking to the bottom of the pot.
  8. Pan fry the salmon over a low flame, turning it every 10 minutes until slightly crispy.
  9. Remove the salmon from the pan and tear it into small pieces. Set aside.
  10. After the gruel has been cooking for 1 and a half hours, add the fish, salt and 2 tablespoons of the oil you fried the salmon in.
  11. Boil the gruel for 5 minutes, cover the pot and turn the fire off.

These pictures show the cooking process, step by step.