I added some crispy Chinese crullers to this porridge. Nice.
Recipe adapted from Feminine Magazine No. 552 [Secret Recipes] – slightly modified
Ingredients
[serves 2-3]
Ingredients A
1 cup rice – wash and drain
10 cups water
3-4 dried oysters – washed and soaked for 5 minutes [keep whole or sliced]
3-4 dried scallops – washed and soaked for 5 minutes [I omit]
Ingredients B – mix together
100 – 150 gm minced meat marinade with some salt and pepper to taste
½ tbsp cornflour
2 tbsp water
Ingredients C
1 tsp sesame seed oil
½ tsp salt and pepper to taste
Ingredients D
Some shredded ginger
Some chopped spring onions
Ingredients
[serves 2-3]
Ingredients A
1 cup rice – wash and drain
10 cups water
3-4 dried oysters – washed and soaked for 5 minutes [keep whole or sliced]
3-4 dried scallops – washed and soaked for 5 minutes [I omit]
Ingredients B – mix together
100 – 150 gm minced meat marinade with some salt and pepper to taste
½ tbsp cornflour
2 tbsp water
Ingredients C
1 tsp sesame seed oil
½ tsp salt and pepper to taste
Ingredients D
Some shredded ginger
Some chopped spring onions
- Cook ingredients A [about 30 minutes - medium heat] until smooth.
- Shape ingredients B into small balls, put into porridge to cook. Season with ingredients C.
- Cover for a few minutes.
- Scoop porridge into serving bowls, sprinkle with ingredients D. Serve hot.
- Add crispy Chinese crullers if preferred.
I am submitting this post to Cook Your Books Event #28 [November 2015] hosted by Joyce of Kitchen Flavours
3 comments:
Kimmy, this porridge makes for a very filling meal. I would skip the dried scallops since I find the smell too strong for me. Perhaps dried scallops would be very nice too.
Hi Phong Hong, sure its nice with dried scallops, there is a unique kind of sweetness from it. I wanted to buy some dried scallops when I was in Xiamen but totally forgotten about it until I read this recipe.
Hi Kimmy,
My family loves porridge! Looks very delicious and homey, can eat more than 1 bowl!
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