Top 10 Delicious and Nutritious Eel Porridge Recipes You Can Make at Home

At around four months of age, babies can begin eating solid foods, making it essential to introduce nutritious dishes such as eel porridge. For busy mothers, here's a quick and easy recipe for eel porridge with sweet potatoes.

Ingredients:

• 100g eel
• 50g regular rice
• 50g sticky rice
• 70g purple sweet potatoes
• 1 teaspoon fish sauce

Instructions:

• Prepare and Marinate the Eel: Clean the eel to remove slime, then separate the flesh from the bones and cut into bite-sized pieces. Retain the bones and blend them thoroughly. Bring a pot of water to a boil, add the eel and cook for about 5 minutes until the flesh firms up, then remove from heat. Add 1 teaspoon of fish sauce, mix well, and let it sit for 5 minutes to absorb the flavor.
• Prepare the Other Ingredients: Peel and dice the purple sweet potatoes. Wash and soak both types of rice for 30 minutes to 1 hour to help the porridge cook faster.
• Cook the Porridge: In a pot of boiling water, add both the regular rice and sticky rice, cooking for about 30 minutes until the porridge softens. Gradually add the purple sweet potatoes, eel bone broth, and eel meat, stirring well. Cook for another 10 minutes until the sweet potatoes are tender, then remove from heat.
• Final Result: The eel porridge, with its fragrant aroma and vibrant purple color from the sweet potatoes, is a delicious and nutritious dish, perfect for young children in the family!

This eel porridge with carrots is not only visually appealing but also has a deliciously mild flavor. The tender, sweet eel is complemented by carrots, which provide a rich source of vitamins and essential nutrients for young children. This easy-to-make dish is a perfect choice for your little one!

Ingredients:

• 300g eel
• 50g carrots
• 2 bowls of pre-cooked rice porridge
• 1 shallot
• 2 tablespoons olive oil
• 1 teaspoon fish sauce
• Common seasonings to taste (chicken stock or salt)

Directions:

• Prepare the ingredients: After buying the eel, clean it by removing the slime, cut off the head, remove the internal organs and blood vessels, and rinse it thoroughly before setting it aside to drain. Peel and clean the carrots, then cut them into small pieces, about the size of a finger. Peel the shallot, rinse, and finely chop it.
• Boil the eel and carrots: Place the eel and carrots into a pot with 2 bowls of water. Bring it to a boil on medium heat for about 15 minutes. After 15 minutes, remove the eel and carrots and allow them to cool.
• Separate the eel meat and stir-fry: Once the eel has cooled, carefully separate the eel meat from the bones. Heat 2 tablespoons of olive oil in a pan, add the shallots and fry until fragrant. Then add the eel meat and stir-fry over medium heat. Add 1 teaspoon of fish sauce and 1 teaspoon of chicken stock, stir-fry for about 5 minutes, then remove from heat.
• Puree the carrots: Place the boiled carrots into a blender, add 1/2 cup of water, and blend until smooth. Set aside the carrot puree.
• Cook the porridge: Add the 2 bowls of cooked rice porridge to a pot, add 1 cup of water, and stir. Bring to a boil on medium heat for about 10 minutes. Once the porridge begins to boil, add the stir-fried eel meat and the carrot puree, mix well, and let it simmer until it reaches a boil again. Taste and adjust the seasoning as needed, then turn off the heat.

Once prepared, the eel porridge with bok choy will have a vibrant green color. The combination of rice, eel, and bok choy makes for a nutritious porridge, rich in calcium to support your child's development.

Ingredients:

• 80g rice (about 1/3 of a can of milk)
• 100g eel (half an eel)
• 300g bok choy
• 2 shallots
• 500ml rice water
• 1 tablespoon cooking oil
• A pinch of salt or chicken stock powder

Directions:

• Prepare the ingredients: To eliminate the sliminess and strong odor from the eel, use rice water to scrub the eel for about 10 minutes until you notice the slime reducing. Afterward, remove the head, gut the eel, and wash it thoroughly with salt water. Peel the shallots, wash them, and slice them. For the bok choy, remove any wilted or damaged leaves, cut it into small pieces about the size of half your finger, and soak them in a saltwater solution for 2 minutes. Then rinse well.
• Boil the eel and separate the meat: Put the cleaned eel and 400ml of water into a pot, and boil on high heat for about 5 minutes until the eel is cooked through. Remove the eel from the pot, and once cooled, carefully separate the meat from the bones.
• Stir-fry the eel with bok choy: Heat 1 tablespoon of cooking oil in a pan and add the sliced shallots. Fry until fragrant, then add the eel meat, chopped bok choy, salt, and chicken stock powder. Stir well, add 10ml of water (about 1 tablespoon), and stir-fry for 3 minutes until the bok choy is soft. Remove from heat and let it cool.
• Cook the porridge and blend: Rinse the rice 2-3 times with clean water, then add it to a rice cooker along with 500ml of rice water. Cook for about 20 minutes until the rice is soft. Once done, place the cooked porridge and the stir-fried eel with bok choy into a blender. Blend until smooth and the ingredients are fully combined. Return the mixture to the rice cooker, season to taste, and reheat.
• Final result: The eel porridge with bok choy will have a beautiful green hue and a rich, sweet flavor from the eel. This nutritious porridge provides calcium and essential nutrients for your child's growth!

Once cooked, the eel porridge with spinach will have an enticing aroma. The smooth porridge is easy to eat, with tender eel and flavorful spinach that’s rich in fiber. This simple yet nutritious dish is perfect for supporting the digestive health of your little one.

Ingredients:

• 90g eel (3/4 of an eel)
• 8 bunches of spinach leaves
• 3 slices of ginger
• 1 bowl of cooked rice porridge (about a rice bowl)
• 200ml lemon juice
• A pinch of salt

Directions:

• Prepare the ingredients: To remove the fishy smell and slime from the eel, after cleaning and gutting it, rub the eel with 200ml of lemon juice for 10 minutes to reduce the sliminess. Then rinse the eel with salt water and clean it with fresh water. Wash the spinach leaves in saltwater, rinse them, and then chop them finely.
• Boil the eel and separate the meat: In a pot, add 500ml of water, the ginger slices, and the eel. Bring it to a boil and cook over high heat for about 10 minutes until the eel is fully cooked. Remove the eel, separate the meat from the bones, and finely chop it.
• Cook the porridge: In a pot, add 300ml of water and the cooked rice porridge. Cook over medium heat for about 5 minutes. Once the porridge begins to boil, add the chopped eel meat and stir. Once combined, add the spinach and cook for another 2 minutes. Taste and adjust the seasoning before turning off the heat.
• Final result: The eel porridge with spinach will have an irresistible fragrance and be full of nutrients. The eel is tender and sweet, and the spinach adds a delicious, easy-to-digest flavor. This dish is a great option for your baby to enjoy a tasty and nutritious meal!

Ingredients:

• 300g white rice
• 800g eel
• 500g taro
• 500g taro stems
• Some crispy pork fat
• 1 stalk of green onions
• 3 chili peppers
• 7 shallots (3 minced)
• 3 tablespoons cooking oil
• Some fish sauce
• Common seasonings

Directions:

Rinse the rice and cook the porridge

• Rinse 300g of rice thoroughly. Then, bring 2 liters of water to a boil, add the rice, and cook on medium heat until the porridge reaches a soft consistency and the rice grains have expanded.

Prepare and stir-fry the eel

• After buying the eel, rinse off the slime, cut off the head and tail, remove the intestines, and wash it with a saltwater solution. Then, cut the eel into finger-sized pieces.
• Heat a pan with 2 tablespoons of cooking oil, add some crispy pork fat and half of the minced shallots, and sauté until fragrant.
• Add the eel pieces to the pan, season with 1 teaspoon of seasoning powder, 1 teaspoon of sugar, 1/2 teaspoon of salt, 1 teaspoon of MSG, and 1/2 teaspoon of fish sauce. Stir-fry until the eel is cooked and firm, then remove from heat.

Prepare and stir-fry the taro

• Peel the taro stems, wash them, and soak them in a mixture of salt and vinegar for about 15 minutes to soften them for cooking. Afterward, cut them into pieces about 2 finger lengths long.
• Peel the taro, wash it, and soak it in a diluted saltwater solution for 10 minutes. Rinse it thoroughly 2-3 times and set it aside to drain.
• Heat another pan with 1 tablespoon of cooking oil and sauté the remaining minced shallots until golden. Add the prepared taro and taro stems to the pan and stir-fry.
• Next, season with 1 teaspoon of seasoning powder, 1 teaspoon of sugar, 1 teaspoon of MSG, and 1/2 teaspoon of salt. Stir-fry for 3-5 minutes until the taro stems are tender and turn a light green color.

Cook the Southern Eel and Taro Porridge

• Add the stir-fried eel to the porridge. Wait for it to come to a boil again, then add the stir-fried taro and taro stems. Wait for the porridge to boil once more, then reduce the heat and cook for an additional 15 minutes until the taro is soft.
• While waiting for the porridge to simmer, finely chop the green onions and slice 4 shallots into rounds, then fry them until golden.
• Once the taro is tender, season the porridge to taste and sprinkle with black pepper, chopped green onions, crispy fried shallots, and scallions. Turn off the heat.

Ingredients:

• 1 small eel, ensure it is still alive, not dead
• A handful of spinach
• White rice (or pre-cooked rice)
• Common seasonings

Instructions:

Preparing the ingredients:

• Clean the eel thoroughly by rubbing it with salt and lemon multiple times to remove the slime, then rinse with cold water. Proceed with the usual cleaning process and use ginger to rub on the eel to eliminate any fishy smell and clean it further.
• Place the eel in a pot to boil or steam with ginger for fragrance. Be sure to cook the eel well. Once cooked, remove the meat and set it aside.
• Wash the spinach thoroughly and chop it into small pieces. Rinse the rice to cook the porridge; skip this step if you already have cooked rice on hand.

Cooking the eel spinach porridge:

• Add the eel to the pot with the rice. You may add a spoonful of dashi to enhance the flavor.
• After 5 minutes of cooking the porridge, add the spinach and cook until tender. Let the porridge cool slightly before blending it until smooth.
• Return the pureed porridge to the pot, reheat it, and once it is hot, turn off the heat. The dish is now ready to serve.

Ingredients:

• Steamed eel meat: 20g
• Malabar spinach: 10g
• White rice: 20g
• Common seasonings

Instructions:

• Rinse the rice thoroughly, then place it into a pot with just enough water. Cook over medium heat until the porridge is soft and ready.
• Wash the malabar spinach well and chop it finely.
• Once the porridge is cooked, add the malabar spinach and stir well. Cook for about 2 minutes until the spinach is tender.
• Next, add the steamed eel meat, stir again, and wait for the porridge to come back to a boil.
• Season to taste, then sprinkle in some pepper, chopped green onions, and fried shallots before turning off the heat. Serve the porridge into bowls.

The Nghệ An eel porridge has been renowned across Vietnamese cuisine for quite some time. Today, Mytour will guide you through the authentic recipe for this dish, as traditionally made by the people of Nghệ An.

Ingredients:

• 500g of wild eel
• 100g of glutinous rice
• 100g of regular rice
• 25g of shallots
• 2 fresh turmeric roots
• 1 horn chili pepper
• 2 shallots
• Vietnamese coriander and green onions
• Seasonings: seasoning powder, MSG, salt, cooking oil, chili powder, and annatto oil

Instructions:

• Prepare the eel and other ingredients: Place the eel in a basin and pour hot water over it to remove the slime. Cut off the head and clean the insides, then rub the body with salt, lime juice, or vinegar to fully eliminate the slime, rinsing it thoroughly. Put the eel in a pot and boil it with a few slices of ginger or turmeric. Once cooked, remove and cool, then separate the flesh from the bones. Return the bones to the pot, add enough water and half a teaspoon of salt, and simmer for 15-20 minutes to make the broth for the porridge. Discard the bones afterwards. Rinse the glutinous and regular rice and set it aside. Crush the shallots, finely chop the turmeric, and extract its juice. Cut the chili pepper into slices and mix with four tablespoons of fish sauce for serving with the porridge. Wash and chop the green onions and Vietnamese coriander, leaving the green onion tops in longer pieces.
• Cooking the porridge: Toast the rice until fragrant and add it to the eel broth with a teaspoon of salt, half a teaspoon of MSG, and three teaspoons of seasoning powder. Simmer on low heat, stirring occasionally to prevent burning at the bottom and removing any floating foam.
• Stir-frying the eel: Heat a tablespoon of cooking oil in a pan, add the shallots and crushed shallot, and sauté until fragrant. Add the eel meat and season with two tablespoons of turmeric juice, one teaspoon of annatto oil, two teaspoons of seasoning powder, half a teaspoon of MSG, and half a teaspoon of chili powder. Stir-fry gently for about 5 minutes until the eel is cooked and infused with the spices. This method gives the eel porridge a deep and savory flavor.
• Final Touches and Serving: Scoop the porridge into bowls, top it with the stir-fried eel, and drizzle with some sauce. Garnish with chopped green onions, Vietnamese coriander, and a little ground pepper for extra aroma. Your delicious eel porridge is ready to be enjoyed. It’s best served hot to fully savor its flavors.

Thịt lươn là loại thực phẩm có giá trị dinh dưỡng cao, thậm chí cao hơn cả tôm, cua nhờ thành phần đạm, vitamin A cùng các vi chất khác. Đậu xanh cũng có rất nhiều chất dinh dưỡng tốt cho trẻ như vitamin C, E, A, canxi, sắt,... Chính vì hàm lượng chất dinh dưỡng dồi dào đó mà các mẹ thường xuyên chọn món cháo lươn đậu xanh để nấu cho con của mình.

Nguyên liệu:

• 500g lươn
• 50g đậu xanh
• 1 nắm gạo nếp
• 1 chén gạo tẻ
• Gừng
• Gia vị: nước mắm, dầu ăn cho bé

Cách làm:

• Bước 1: Sơ chế nguyên liệu: Đậu xanh ngâm nước khoảng 30 - 45 phút để đậu mềm và dễ nấu chín hơn. Ngâm xong rửa sạch đậu rồi để ráo. Lươn nên chọn những con có bụng vàng, lưng đen, mua về ngâm với nước muối rồi sau đó rửa cho sạch nhớt, nếu muốn sạch hơn nữa thì bạn có thể ngâm với một ít rượu trắng giúp làm sạch và khử mùi tanh của lươn. Gừng rửa sạch, thái lát mỏng. Gạo vo thật sạch.
• Bước 2: Luộc lươn: Cho lươn vào nồi nước đã có sẵn vài lát gừng, đặt nồi lên bếp và bật lửa. Luộc khoảng 7 - 10 phút, đến khi lươn chín mềm có thể dễ dàng lóc thịt ra là được. Sau đó tắt bếp, để lươn nguội rồi lóc thịt ra. Bạn có thể băm nhuyễn thịt lươn hoặc để nguyên không cần băm nhỏ.
• Bước 3: Nấu cháo: Cho gạo và đậu xanh vào nồi nước luộc lươn để cháo ngon hơn, có thể điều chỉnh lượng nước để cháo đặc, lỏng tùy sở thích. Nấu đến khi cháo sôi thì cho lươn vào, khuấy đều. Khi cháo sôi lại thì nêm 1 muỗng cà phê nước mắm, đảo đều rồi tắt bếp. Múc ra chén và thêm 1 muỗng dầu ăn dành cho bé.

Vậy là món cháo lươn đậu xanh đã hoàn thành. Cháo nên cho bé dùng ngay khi còn nóng để hương vị ngon hơn. Chúc bạn thành công với món ăn!

According to the nutritional assessment from the National Institute of Nutrition, 100g of eel meat contains 18.7g of protein, 0.9g of fat, 150mg of phosphorus, 39mg of calcium, 1.6mg of iron, and several other trace elements. Eel is also ranked 5th among foods rich in vitamin A (after chicken, pork, beef, and duck liver). Therefore, it is highly recommended to include eel-based dishes in your child's diet to promote good health and weight gain. Below is a recipe for eel porridge with potatoes.

Ingredients:

• 200g eel
• 100g rice
• 100g potatoes, diced
• 1 teaspoon shallots
• Coriander, seasoning powder, cooking oil, fish sauce, spring onions, black pepper

Instructions:

• Step 1: Rinse the rice thoroughly. Add the rice and diced potatoes to a pot and cook until they are soft and tender.
• Step 2: Rub the eel with salt to remove the slime, then steam the eel until fully cooked. Once done, remove the eel, discard the bones, chop the meat into small pieces, and marinate with 1 teaspoon of seasoning powder.
• Step 3: Sauté the shallots in a tablespoon of cooking oil until fragrant, then add the eel and stir-fry until the eel is firm and aromatic.
• Step 4: Add the eel to the porridge, stir well, then add 1 teaspoon of seasoning powder and 2 teaspoons of fish sauce to taste.
• Step 5: Serve the porridge in bowls, sprinkle with chopped spring onions and a pinch of black pepper for extra flavor.

This eel and potato porridge is very simple and easy to make. Using eel as an ingredient, you can explore many other porridge variations to keep your child’s meals exciting and prevent them from getting bored with the same flavors.