Saturday 20 May 2006

Chunky Porridge

To be honest with you, I am addicted to porridge. Any kind of porridge. Oriental or Western. You name it. Not much work or energy required to chew; I think mostly is temperature related issue –I need warm (close to hot) food =)

I haven’t posting food post for awhile, so I am thinking of doing it today =) Yay!!!
I have chuncky fish, carrot and mushroom.

Boil the rice with excessive water.

Then, add the mushroom and carrot. Stir constantly to prevent the rice ’stick’ on the bottom of the pot.

On the other hand, lightly boil the fish in hot water. Don’t use excessive heating, ’cause my instinct told me extra boiling may break the fish apart easily. Right? Not sure myself. Ask Cooknengr =P Nice and smooth chuncky fish cuts. ;)

Then add the fish to the porridge, stir lightly. Use low heating at this point.
You may add flavoring as well, such as chicken stock, soya source, salt or pepper.
For myself, I use few drops of soya source and a little bit of white pepper from Sarawak =) 

Ta Dah!! Final product:–

 

The whole cooking process took less than 25mins. It is a simple and quick meal.

I use mug for porridge, soup, cereal….. Don’t ask me why. =P

Have a nice Saturday! Keep warm everybody~!!!

^_*

Cynthia | Foodie Talks

18 Responses to “Chunky Porridge”

  1. # mooiness on 20 May 2006 at 12:13 pm

    If you marinate the fish (or any other meat) in sesame-seed oil, sugar and pepper 10 minutes beforehand, you will find that it tastes even better. ;)

  2. # L B on 20 May 2006 at 1:59 pm

    Sounds like something I might want to try one day!! Thanks. And I think mooiness got a point about the sesame oil too.. Yum yum already…

  3. # carcar on 20 May 2006 at 4:59 pm

    H A P P Y S A T U R D A Y to u tOO!

    like your porridge!

    maybe add some soy sauce or pepper on top is nice too!

  4. # lyn on 20 May 2006 at 7:07 pm

    hmm…

    jz wonderin wat type of fish is that…?

  5. # a^ben on 20 May 2006 at 11:39 pm

    nice porridge~~~ yumz~ but lack of colour.. maybe you can sprinkle some spring onion and add in some deep fried red onions` you might eat more than a mug` heee :P

  6. # cynthia on 20 May 2006 at 11:46 pm

    mooiness and LB: Yeah, cool! I will try that. Marinate with sugar? first time..=P

    carcar:I did add soy sauce and white pepper =)

    lyn: The fish I used was Aussie de-boned basa fillets =) Heheh..

    a^ben: Heheh… I have them in pantry, but healty wise, I tend to reduce deep-fried ingredients. I used the carrot for colouring purpose, not eye-catchy enought ay? =P

  7. # robin on 21 May 2006 at 3:42 am

    porridge !!!
    ahhh.. gonna cook some for me and housemates this weekend maybe…. havent cooked porridge for some time.

  8. # a^ben on 21 May 2006 at 10:26 am

    hahhaha~~~ true true~ then just use spring onions~ green colour and the orange colour of carrots~ sui sui~~~~ hahah!!!

  9. # cynthia on 21 May 2006 at 12:58 pm

    robin: very simple and easy to do… =P Good for exam time as well.. ekekke

    a^ben: yeah! 5 kinds 6 colours–sui sui mannn!! *cantik* =D

  10. # cooknengr on 21 May 2006 at 1:51 pm

    Very innovative, this is the first time I see carrots in porridge. I’d used sweet potatoes instead, for the nostalgic “日本時候” stories.

    You are correct on rapid boiling would break down the fish. Low heat for 2 hrs would be good enought to bring out the flavor.

  11. # Cynthia on 21 May 2006 at 9:18 pm

    cooknengr: my nanny used carrot in our porridge when I was little, she sliced it finely =)

  12. # Kristine on 21 May 2006 at 10:40 pm

    oooo…because of ur post, i made porridge when i came back fr work today :P

  13. # Cynthia on 21 May 2006 at 10:59 pm

    kristine: woohoo!!! porridge is yummie!!! how did you go??

  14. # Chen on 21 May 2006 at 11:28 pm

    I love porridge too :)

    I enjoy eating even the plain white porridge with peanut & soy sauce :P

  15. # Cynthia on 22 May 2006 at 3:36 am

    chen: if it is plain.. i love it with preserved bean curd! =)

  16. # John the crazy pharmacist on 23 May 2006 at 7:08 pm

    hey make me some porridge!

  17. # Hijackqueen on 24 May 2006 at 2:05 pm

    I would be yummier if you boiled the porridge longer till it breaks up. Like those selling at dim sum shop but not until too gooey.

  18. # Cynthia on 25 May 2006 at 2:46 pm

    john the crazypharmacist: sure!!! I swap that one with a stub of Stella! =)

    hijakqueen: hehehe.. can do that in slow cooker! =)

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