This came about when my hubby and I went to Ikoi resturant to celebrate his birthday. On the menu "japanese porridge".. I was curious how it was cooked and the taste of it. The moment I tasted it.. Oishii!! It reminded me of mummy's love when I was sick or had no appetite to eat or on days I just want something light on my palate..
So the next day, I improvised it and cooked it for my daughter. She loves it! Then another day for my hubby. He likes it too..
Here is my version of "Japanese Porridge"
Ingredients:
Cooked rice (about 1.5 cup of uncooked jasmine rice)
1 carrot
Spring onions
Teochew fishcake
3 eggs
Diced all the ingredients.
I boiled big pork bone stock (Ta Gu) but you can also use chicken stock.
To make the stock:
2 big bones,
some cloves of garlics
About 2.5 litres of water
Method:
Blanched the bones twice
Put in slow cooker with the garlics and water.
Slow boil them for about 5-6 hrs.
Transfer stock to another pot.
Add the diced carrots and the bulb of the spring onions.
Cooked till carrots are soft.
Add the diced fishcake.
Add the cooked rice and stir.
Add the rest of the spring onions.
Crack the eggs into a bowl.
Add a dash of pepper and light soya sauce.
Beat the eggs.
Bring the porridge to boil.
Turn off the heat.
Slowly add the beaten eggs and keep stirring.
Add seasonings:
Pepper
Sesame oil
Concentrated chicken stock (for saltiness)
Ready to be serve.
As you can see its a big pot as I was cooking for 3 persons. You can reduce the quantity of the ingredients and the seasonings are up to your taste buds.. "Agar Agar" like our elders who teach us how to cook.
As for the pork stock, I usually cooked more so that I can use it for other dishes as to save energy and time. Let it cool down and store in the fridge. I will normally finish the stock within 2 days. When I removed the pot of stock from the fridge, I will first skim off the oil that had harden as it is easier to remove, thus healthy meal.
Hope you like this easy-to-cook meal. Do feed back me if you do try it out!
Blessings,
Ivy
