Porridge is an ideal meal that is easily prepared yet provides substantial nutrition that keeps us going. It can be cooked plain, simply served with leftover dishes or various condiments such as peanuts/anchovies, salted eggs and preserved fermented beancurd.
It can be cooked as a One Dish Meal with added ingredients such as poultry, meat, seafood and vegetables. Whatever it comes with, taste and texture, porridge is a dish for all. It can be thick or watery depending on individual preference.
Porridge can be eaten at any time [breakfast, lunch, dinner and supper]. Having plain porridge with some cooked dishes fresh or leftovers [click here for more porridge dishes-many are from my mum's kitchen] for lunch has been a regular thing at mum’s place for decades. At times, I would prepare plain porridge with various kinds of dishes and condiments for lunch or dinner, too.
Recently, I have cooked several with added ingredients as One Dish Meal such as Century Egg Porridge [Pei Tan Chok], Fish Porridge and Dried Oyster Porridge. All these light meals have turned out well and yummy, yummy.
Recently, I have cooked several with added ingredients as One Dish Meal such as Century Egg Porridge [Pei Tan Chok], Fish Porridge and Dried Oyster Porridge. All these light meals have turned out well and yummy, yummy.
Do stay tune for these recipes or click here for other porridge recipes.
How To Cook Plain Porridge
Ingredients
[serves 4-5]
2 cups of rice
2.5 litres water
- In a big pot, put rice and water to boil. Lower the fire once it starts to boil. Cook for about 30 minutes or until rice is broken up.
- Off heat, cover for 5-10 minutes before serving with other dishes.
Condiments
2 salted eggs - boiled and cut into halve
2 pieces Fu Yee [bottled fermented bean curd]
100 gm fried peanuts
50 gm fried anchovies etc
This time, I had plain porridge with salted eggs, roasted peanuts and anchovies, fragrant braised mui choy with pork belly and braised tofu with cuttlefish.
I'm submitting this post to Cook Your Books Event #26 [August 2015] hosted by Joyce of Kitchen Flavours
6 comments:
hah..hah...Kimmy, I used to hate moi because my grandma and my mum cooked it until it was so thick like glue! It was only much later in life that I learnt to appreciate moi when I ate it at a coffee shop in PJ. Now I have no problems accepting moi. The best part is of course the side dishes!
Hi Kimmy,
We love eating plain porridge too! And the dishes that you've prepared look really delicious and goes well with the porridge. I would usually cook porridge on Saturdays for lunch. My favourite condiment to eat with plain porridge aside from some other dishes is this : two pieces of nam yee, mash them a little, add some sliced chili and a squeeze of lime juice. Delish! The Malacca Nyonya enjoy this condiment with plain porridge. You would probably know of this, if not, then give it a try!
Hi Kimmy, such a simple and lovely dishes. Perfect for Saturday afternoon lunch. You know what? Whenever I'm running out of idea what to cook, I'll sure visit your blog :D
Hi Phong Hong, Moi used to be food for the poor, 'koolies' [labourers] in the olden days cos' they are very cheap. These days it is for the rich too and commonly served at big hotels for lunch and supper. My hubby says it is more costly to eat Moi with some condiments these days. BTW he loves eating Moi [lau ah pek].
Hi Joyce, yes I know of this nam yee condiment. I only prepared this when I think there isn't enough of other dishes to go with the porridge. These days eating plain porridge is an enjoyment. Sometimes I add sweet potatoes to it. Yummy yummy.
Thanks Amy for your confidence in my share of recipes. It takes lots of courage for me to share them at times cos' some are really too simple and nothing to shout about like some ppl told me. Anyway, simple yet tasty recipes are always good for busy days especially when we are lazy to find food outside.
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