"Gourmandism is an act of judgement, by which we prefer things which have a pleasant taste to those which lack this quality." – Jean-Anthelme Brillat-Savarin

(Home Recipe) Porridge

Home-cooked Scallop Porridge

Have been craving for this for a few weeks. Hence, decided to cook my own rendition, with the addition of prawns and some shredded chicken.

The porridge is cooked in chicken broth. Dried scallops were put into the porridge to cook together. Then thawed some frozen scallops (YUMMY!!!) and fresh prawns were added. Seriously, all these ingredients in total are much cheaper than to eat this outside. Prawns are so cheap now, why can’t hawkers put more prawns into their Hokkien mee, prawn noodles, cereal prawns, etc?!?!?!


Home-cooked Plain Porridge

My cousin was here in the house, and parents were not in. So I thought of frying luncheon meat for my cousin, which is her favourite food. Then accompanied with plain porridge and a few side dishes:

What a simple and hearty meal!

Minced Pork Porridge

Minced Pork Porridge

1. Raw peanuts (can be replaced with canned peanuts)
2. Minced pork
3. Dried scallops
4. (of course) Rice

1. Cook and boil the raw peanuts in the pot until soft. (ignore this step if you’re using canned peanuts)
2. Wash rice and cook in the pot over gentle fire. Add one tablespoon of cooking oil so that the porridge will be smooth.
3. Stir once in a while to prevent the rice from sticking to the bottom of the pot.
4. Add in minced meat and dried scallops and cook with the rice.
5. Add more water if necessary. Add boiled water, not tap water.
6. Season with pepper, salt, soy sauce, chicken stock, mushroom powder……

Tip: If you want your rice to be broken up (not the teochew mui style), turn off the flame and cover up the pot. Leave it off for one hour. he heat will cause the rice grains to break up. Heat up the porridge before serving with garnish.