This is the porridge I cooked for dinner when we came back from 'Cheng Beng'. Too tired [after a day out under the scorching sun] to cook anything much, this porridge served with Chinese cruellers [freshly fried, available in the evenings nearby my house] is more than satisfying, lol....
I prepared all the ingredients until step 2 before leaving for Cheng Beng. Cool and kept it in the fridge. Before meal time, I add water to the prepare rice, bring it to boil and cook... [hassle free cooking]. Takes about 30 minutes and the porridge is ready.
1 cup rice - wash and drain
100 gm pork belly [skin removed] or lean pork fillet - cut thin strips
1 tbsp dried prawns - rinsed
5-6 dried oysters [big ones] - soaked to soften and cut halve
2 shallots - sliced
2 cloves garlic - chopped
5-6 cups water [or enough to cook porridge]
1-2 tbsp oil
some chopped coriander leaves and spring onions
1-2 pieces Chinese crueller [yew char koay] - cut small pieces
Seasoning to taste
2 tbsp light soy sauce
1 tbsp oyster sauce
1/2 tsp each of salt and pepper
1/4 tsp msg or chicken stock granules
- Heat oil in wok, saute shallots and garlic until aromatic and brown.
- Add in dried prawns, dried oysters and meat to fry for 1-2 minutes or until fragrant. Add in the rice, stir to fry for a minute. Add in seasoning to mix. Stir to combine.
- Dish out into a big pot, add in water. Bring to a boil for 10-15 minutes.
- Taste to adjust seasoning. Off fire and cover pot for 5-10 minutes before serving.
- Garnish with spring onions and coriander leaves. Serve with Chinese cruellers.