Pork Porridge with Dried Oysters

Let’s cook porridge / congee today! I like to eat porridge especially on for lunch on weekends. It is light and suitable on hot days especially when you want to eat something non-oily. When I plan to cook porridge for lunch, I will usually drop by at the wet market in the morning to buy yau char kuey (fritters) to compliment the porridge.

Porridge can be cooked with many different types of ingredients. Actually, the types of ingredients are only limited by one’s imagination. Here, I have added minced pork, pork liver and dried oysters. The dried oysters add a little sweetness to the porridge whilst the other ingredients each have its individual taste. I also like to break an egg into the bowl prior to pouring boiling hot porridge over it. It is a taste I acquired since young (runs in the family).

Give this recipe a try. If some of the ingredients are not your type, feel free to omit them or substitute them. If you need clarification, just post them in the comments below.

This is my recipe for Pork and Dried Oyster Porridge

Ingredients

• Approximately 50 to 100 grammes of rice (rinsed once and pre-soaked in water for 30 minutes)
• 100 grammes of minced pork
• 50 grammes of pork liver (sliced)
• 5 to 10 pieces of dried oyster (pre-soaked in water for 30 minutes and cut into half)
• 1 to 2 pieces of yau char kuey (cut across like in the picture above)
• 4 cloves of shallots (sliced thinly)
• 3 eggs
• 3 bowls of Water
• 2 tablespoons of palm oil
• 3 teaspoons sesame oil

Marinade (for minced pork)

• 3 teaspoons of light soya sauce
• a couple of dashes of white pepper powder
• 1 teaspoon of corn flour

Seasoning

• 2 teaspoons light soya sauce
• Salt
• White pepper powder

Garnishing

• Chopped spring onions
• Chinese salted vegetables or Tung Chai
  

Method

Marinade minced pork for 15 minutes or more.

Place water in a cooking pot and add rice. Cover with lid and bring to boil. Unlid and reduce heat to medium low and cook till rice becomes porridge / cooked and broken (approximately 20 minutes). Add a little hot water when it becomes too dry. You shall strive to cook it a little runny in consistency. Midway through cooking, add the oysters.

Meanwhile, place cut yau char kuey into a toaster oven to toast it till crisp. At the same time, heat oil in wok and fry the sliced shallots till golden brown. Remove fried shallots and set aside.

Once you have cooked the porridge, bring to boil again and add the minced pork (using a teaspoon, scoop one teaspoon of minced meat at a time) and stir. After you have finished adding all the minced pork, add the pork liver and stir the porridge till pork liver is cooked (no more blood oozing out - yes, I know it sounds gross but it’s delicious, I tell you!). Add seasoning to taste.

To serve, break an egg into bowl (you will have about 3 servings here) and pour boiling hot porridge over the egg. Drizzle one teaspoon sesame oil and add garnishing. If you still have some of the oil used to fry the shallots, drizzle a bit as well. Finally, sprinkle the toasted and crispy yau char kuey and fried shallots over the porridge.

Enjoy! I know it may sound a bit complicated but it is actually very easy to cook if you try it.

Stingrays are sometimes sold at the wet market and we buy it once in a blue moon. The most common method to cook stingrays are to grill them after marinating them in some spicy sauce. In fact, most hawkers selling grilled seafood will have stingrays amongst other seafood available.

We don’t grill our food at home because…we don’t have a grill in the first place. But what we do like is to cook the stingray with taucheo chilli and salted vegetable. The taucheo chilli gives the stingray a slight spicy taste whilst the salted vegetable lends an interesting salty twist to the dish. Taucheo is preserved soya beans which are bought from grocers in bottles. The salted vegetables mentioned are also known as kiam chye (in hokkien) or preserved mustard leaves.

Stingrays can have a rather “fishy” smell and that’s one of the reasons why it is cooked with chilli. By past experience, we find that the ones where the white-coloured flesh is riddled with black dots are tastier and have less “fishy” smell. If anyone can share the name of this specie or why it is riddled with black dots, that would be most appreciated.

This is my recipe for Stingray with Taucheo Chilli and Salted Vegetables.

Ingredients

• 400 grammes of stingray (wash thoroughly and cut to bite sizes)
• 3 to 4 red chillis (remove seeds and pound finely. Use more chilli if you like it spicier)
• 3 bulbs garlic (chopped finely)
• 4 slices of ginger
• 2 teaspoons taucheo (preserved soya beans)
• 3 to 4 leaves of salted vegetables julienned (kiam chye / preserved mustard leaves)
• 1 tablespoon cooking oil (preferably palm oil)
• 1/2 cup water

Seasoning

• Dash of white pepper
• Sugar to taste

Method

Heat oil in wok. Add chilli, garlic and ginger and stir till fragrant or slightly brown. Add taucheo and salted vegetables (preserved mustard leaves). Stir fry for 30 seconds.

Add stingray and stir till the meat is turns colour / cooked on the outside. Add water and close lid. Cook for 2 minutes on high heat (till stingray is thoroughly cooked).

Add a dash of white pepper and sugar to taste prior to serving.

I am back. I just had tom yam for lunch.

Tom Yam is a Thai-style spicy soup which is bound to increase one’s appetite (and sweat). It is hot and sour and is served hot. Great accompaniment to a steaming bowl of white rice, especially in cold weather. I do cook it once in a blue moon.

This is my recipe for Seafood Tom Yam

Ingredients

• 400 gms medium prawns
• 200 gms squid (cut into rings)
• 150 gms oyster mushrooms
• 100 gms baby corn (quarter-cut lengthwise)
• 3 tomatoes (quartered)
• 4 cups prawn / chicken stock
• Salt and sugar to taste
• 2 stalks lemon grass, bruised
• 4 kaffir lime leaves
• 4 fresh birds-eye chillies (cili padi)
• Lime juice to taste
• 2 tbsp chopped coriander leaves
• 2 onions cut into rings
• 2 tablespoon tom yam paste (can be obtained from supermarkets)

Method

Shell and devein prawns. (The heads and shells can be boiled to make prawn stock)

Bring to boil 5 cups prawn / chicken stock. Add all the above ingredients (except prawns, squid, lime juice & coriander leaves) and simmer till baby corn and mushroom are cooked.

Add prawns and squid and simmer for three minutes, or just until prawns and squid are cooked.

Stir in lime juice to taste, making it nicely piquant. Serve sprinkled with coriander leaves