Ingredients:
- 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
Directions:
- Wash all ingredients thoroughly.
- 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.
- Gently pat the lemongrass and ginger, and add them to pot.
- Peel and dice the snake gourd.
- Peel and grind the pumpkin and carrots.
- Add the snake gourd, pumpkin and carrots to the pot.
- Stir the gruel regularly to avoid it sticking to the bottom of the pot.
- Pan fry the salmon over a low flame, turning it every 10 minutes until slightly crispy.
- Remove the salmon from the pan and tear it into small pieces. Set aside.
- 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.
- Boil the gruel for 5 minutes, cover the pot and turn the fire off.
These pictures show the cooking process, step by step.

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