Clay-pot Pork Rib Porridge With Dried Oyster And Century Egg 瓦煲排骨蚝干粥
Hot & steaming scrumptious porridge
It is Saturday today and all of us woke up late. We had our fill of fried noodle at our favourite char kuay teow stall . Since all of us were not very hungry, SK cooked something light for our late lunch. He prepared this scrumptious porridge.
30g dried oysters ( wash and soak in 1/2 a Chinese rice bowl of water for 1/2 an hour. Retain the water for later use )
1 century egg ( remove the mud and saw dust layer, wash it clean and remove the shell )
200g pork ribs
1/2 tsp salt
1 tsp shallot oil
1 tsp chopped spring onion
some Chinese parsley
A century egg covered in mud
With the mud removed
With the shell removed 皮蛋
1. Wash rice.
2. Chop the the pork ribs into bite-sized pieces. Blanch in hot water for 2 to 3 minutes. Drain and set aside.
3. Place rice, soaked dried oysters with water and pork ribs in a clay-pot. Add in water.
4. Bring it to the boil and reduce to low fire.
5. Let simmer for 20 to 25 minutes or until cooked.
6. Switch off the fire and add salt, shallot oil and century egg pieces.
7. Garnish with chopped spring onion and Chinese parsley.
8. Serve hot in clay-pot.