Fish Paste Porridge 鱼滑粥
Recipe source : Doris Choo
Last weekend, we woke up to a sunny and beautiful Sunday morning. The day before, SK made Yong Tofu and there is some fish paste left-over in the fridge. So I thought of making porridge using the fish paste. The real reason I made porridge again was because I was still thinking and craving for the peanut porridge with century eggs that we had last week. However, there wasn't any peanut or century eggs in my pantry, so we have to settle for whatever we have in hand.
Ingredients
270g rice
1.5 litres chicken stock
1.5 litres water
200g fish paste
2 tsp preserved tung choy
2 tsp salt, or to taste
dash of pepper
2 tbsp shallot oil or ginger oil
1 stalk spring onion, chopped
2 pieces yau char kwai ( optional )
Instructions
1. Wash rice. Fill with just enough water to cover the rice grains. Freeze in the refrigerator overnight.
2. Place the frozen rice grains, chicken stock and water into a pot.
3. Boil until the rice grains are broken.
4. Use a wet spoon to scoop the fish paste one spoonful at a time and add into the boiling porridge.
5. Add in preserved tung choy, salt and the shallot oil or ginger oil.
6. Switch off flame.
7. Serve with chopped spring onion as garnishing.
8. It is great to have yau char kwai dipped into this porridge.
hi doris, i hv never tried freezing rice for making porridge..that's interesting to know! does this method makes the texture better?
ReplyDeleteHi Doris,
ReplyDeleteYes, like Lena, I have never tried freezing rice for cooking porridge. Any reason for this?
Your porridge looks good, my hubby love to have yau char kwai with his porridge and bak kut teh.
Hope you have a great weekend!
Hi girls,
ReplyDeleteThe advantage of freezing rice before cooking is twofold. The first is to cut down on the cooking time and the other is to ensure that the porridge turns out smooth like those sold outside.
Hi Doris, interesting tip about freezing the rice to get a smoother porridge. Need to try that next time.
ReplyDelete