One of the meal I enjoyed cooking at home is porridge. I never enjoy porridge outside cause there's always lack of something. Either too watery, too salty, too thick or tasteless. There's just something wrong with it.
Ingredients (clockwise) :
i) Plain Porridge - You can cook it with the rice cooker.
ii) Egg and Minced pork (Marinated with sesame oil and salt and pepper to taste)
iii) Century Egg, Salted Egg and Spring Onion
iv) Taiwan Sausage (to be pan fried before hand) and shitake mushrooms
First, move the cooked plain porridge to the clay pot. If you don't have clay pot, just use any normal pot.
Then put in the minced pork.
When the minced pork is 30% cooked, put in the shitake mushrooms.
Lastly, when the porridge is starting to "boil" up, turn off the fire. Crack the egg and on top of the porridge. It will cook by itself. (If you don't like it this way, you can crack the egg before turning off the fire)
It's ready!
Bon apetit.
Ingredients (clockwise) :
i) Plain Porridge - You can cook it with the rice cooker.
ii) Egg and Minced pork (Marinated with sesame oil and salt and pepper to taste)
iii) Century Egg, Salted Egg and Spring Onion
iv) Taiwan Sausage (to be pan fried before hand) and shitake mushrooms
First, move the cooked plain porridge to the clay pot. If you don't have clay pot, just use any normal pot.
Then put in the minced pork.
When the minced pork is 30% cooked, put in the shitake mushrooms.
Lastly, when the porridge is starting to "boil" up, turn off the fire. Crack the egg and on top of the porridge. It will cook by itself. (If you don't like it this way, you can crack the egg before turning off the fire)
It's ready!
Bon apetit.
Related Post :
How to cook chicken porridge
3 comments:
Waow, your porridge is not easy to digest for ah pek and ah mu. But it sure looks tasty for a young and energetic man like me. *LOL*
Ben Yi : Hahah yeah. Somehow "energetic man" sounds wrong. If you catch my drift ;p
This is cool, especially during this crazy weather. I had scallops and oysters added in my recipe :P
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