The world of Tzu Chi June 2020 (Vol.123)

57 TZU CHI 123 Ingredients A: Water .......................................... 800 g Lion’s mane mushroom .......... 120 g (chopped) Brown rice ................................ 100 g (soaked overnight, rinsed and drained) Longan ......................................... 30 g Ingredients B: Chinese spinach ..................... 200 g (cut into segments) Dried goji berries .................. 1 tbsp Seasonings: Sesame oil .............................. 1 tbsp White miso paste ...................... 1 tsp Preserved cabbage powder ...... ½ tsp Ginger .......... in moderation (shredded) 1. Avoid cooking the dried goji berries for too long to prevent a sour aftertaste. 2. Avoid adding the white miso paste to the boil to prevent destroying its nutrients. Tips: Preparation: 1. Add Ingredients A into a pot and bring to a boil over high heat, then lower the heat and simmer until the rice turns soft. 2. Add Ingredients B into the pot and bring to a boil. 3. Turn off the heat and add the preserved cabbage powder and sesame oil. Mix in the white miso paste and stir well. Garnish with shredded ginger and serve. ecipe Recipe by Pek Poh Liang Translated by Choo Suet Fun Photograph courtesy of Pek Poh Liang Chinese Spinach Porridge (serves 2-3)