Do leave me a note if you love porridge too :-)
Friday, April 10, 2009
Porridge
Down with flu all week, I've hardly entered the kitchen but let me share some porridge pics with you. This porridge was made from a roast duck carcass. I added dried scallops & oysters and moss for extra taste and served up with century and salted eggs, fried shallots, ginger slices, soy sauce, white pepper and sesame oil. 
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6 comments:
Oh yum!!! I love kai chook with century egg and char kueh!!
I LOVE the cantonese style of cooking porridge although I've not tried them myself. I like How the soft and creamy texture. Any tips? :D
:D I love porridge. Like you, I also cook it when I'm ill!
Hope you're better!
Reedz - me too!
Princess - I usually wash the rice, then soak with boiled water, salt, white pepper & dash of sesame oil for 2 hours or so. Then add to a pot with plenty of water, dried scallops and a piece of bruised ginger. And just boil until you the rice grains are completely broken up and a creamy consistency is achieved. Stir occasionally and add water when necessary. If you're rushed for time, you can start the boil process immediately and omit the soak process.
Hello Su-Lin - I'm all better now thank you, the flu took 5 days to shake off. Nice to hear from porridge fans!
i DO! So I am leaving you a note.. does that mean I get a pot of berrrrr now? :P Darns I haven't had century egg in awhile yummzz
p.s the soaking process makes it a whole lot yummier ;)
Hello CL - another berrrr fan! There will always be porridge for you in my home. AYM.
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