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Wednesday, July 13, 2016


There are numerous versions of oyster porridge with a combination of various ingredients.  This is another version which differs from my earlier posting on oyster porridge.  Here all ingredients are boiled together without any frying.
It is a comfort food for busy days, make much easier with the use of thermal cooker [cooking by heat retention system].
This porridge is as tasty and a healthier version too.  Served with crispy yau char kwai [Chinese crullers], shredded ginger and spring onions make it an appetising porridge suitable for the old and young.
[serves 2-3]
150 gm rice - washed and soaked for 30 minutes
1 tbsp glutinous rice- washed and soaked for 30 minutes
100 gm minced pork
10 gm dried oysters - washed and halved
1 century eggs - shelled and chopped
1.2 litres water
1 tsp salt
dash of msg and pepper
1/2 tsp sesame oil
some shredded ginger
some chopped spring onions or coriander
some deep fried yau char kwai [Chinese crullers]
  1. Marinate minced pork with some salt, pepper and sesame oil.  Shape into small balls.
  2. Put rice, glutinous rice and oysters in the inner pot with water.  Bring to boil for 15 minutes.
  3. Add in meatballs, bring to boil and in seasoning to taste and century eggs.  Cover lid and transfer to outer pot.  Close lid and leave to cook for at least an hour or until the rice grains have blossomed.
  4. Scoop into serving bowls with garnishing and serve with crullers.


Phong Hong said...

Kimmy, this is a very tasty and comforting porridge. Best part is there is no frying involved, just dump all in the pot hah..hah...

Sara Derocks said...

Always buy halal meat for your eating. Its best for your health and also much more tasty as compare to other.

Buy Halal Meat Online

Jasline @ Foodie Baker said...

Mmmm this porridge looks really good for a cold day!

Kimmy said...

Hi Phong Hong, yes this is a nice porridge, best of all for busy days. I cooked it using the Thermal Cooker in the morning and get to enjoy them when I came back from shopping. So easy.

Kimmy said...

Hi Jasline, since getting to know how to make the Chinese cruellers crispy again, I can cook this kind of porridge any time so long as I have some cruellers in the freezer. Makes the porridge taste better. Kids enjoyed it.

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