The weather in Victoria has suddenly changed to cold wintry conditions. Hopefully it's just a temporary situation and will warm up again as it's only just the start of autumn. Daylight saving will end for us on April 6th. It'll be 2 hours time difference between Malaysia and Australia instead of 3.
Woke up to a cold Saturday so I decided to boil some porridge for lunch. Here's my recipe. I take the easy way out by using a non-stick rice cooker.
1/2 a cup of jasmine rice
5 cups of water
1 tsp of shredded ginger
1/4 tsp of chicken stock powder
Shredded chicken
1 salted egg
2 century eggs
2 stalks of spring onions
2 tablespoons of fried shallot
Put the rice and water to boil for about 5 mins. Then add in ginger and chicken stock powder when hot. I don't have to do anything until towards the end of cooking time. After about 25 mins or so, depending on how soft you want your porridge to be, add in all the ingredients and give it a stir. Let the ingredients sit in the porridge for about 3 mins. Dish out the porridge into individual bowls and sprinkle spring onions and fried shallot. I also serve pickled cabbage and white "fu yi" or chilli bean curd that can be bought from Asian grocery stores as side accompaniments.
Woke up to a cold Saturday so I decided to boil some porridge for lunch. Here's my recipe. I take the easy way out by using a non-stick rice cooker.
1/2 a cup of jasmine rice
5 cups of water
1 tsp of shredded ginger
1/4 tsp of chicken stock powder
Shredded chicken
1 salted egg
2 century eggs
2 stalks of spring onions
2 tablespoons of fried shallot
Put the rice and water to boil for about 5 mins. Then add in ginger and chicken stock powder when hot. I don't have to do anything until towards the end of cooking time. After about 25 mins or so, depending on how soft you want your porridge to be, add in all the ingredients and give it a stir. Let the ingredients sit in the porridge for about 3 mins. Dish out the porridge into individual bowls and sprinkle spring onions and fried shallot. I also serve pickled cabbage and white "fu yi" or chilli bean curd that can be bought from Asian grocery stores as side accompaniments.
Shredded chicken, salted egg, century eggs and spring onion
Ready to serve chicken porridge
Pickled cabbage
Fu Yi or Chilli Bean Curd
After stirring my bowl of porridge
3 comments:
i am craving for porridge now...ur porridge looks very yummmmmmmy *salivating**
hehehe... i bet your porridge is tastier than mine!
noleh...my porridge very plain one...just meat n carrot....only sometimes i put in black egg...n i dun use chicken stock powder...just dump the meat n carrot in n cook it like soup :P urs looks tastier :)
Post a Comment