OYSTER PORRIDGE
Time: 60 minutes | Portion: for 4 people

What You'll Need / Bahan-Bahan

Ingredients
Stock
500g chicken bones, blanched
30g dried shrimps
20g old ginger
2 sprigs spring onions
3 litres water

Porridge
200g minced chicken
30g pickled winter vegetables
500g cooked Sunwhite rice
200g fresh oysters
100g chrysanthemum leaves
40g dried flat fish, deep-fried and cut into small pieces
Fish sauce, to taste
Ground white pepper, to taste

Garnish
30g dried seaweed
30g coriander leaves


Bahan-Bahan
Stok
500g tulang ayam dicelur
30g udang kering
20g halia tua
2 daun bawang
3 liter air

Bubur

200g ayam dicincang
30g jeruk sayur
500g beras SunWhite yang dimasak
200g tiram segar
100g daun kekwa
40g ikan sebelah kering, digoreng dan dipotong kecil-kecil
Sos ikan sebagai perasa
Serbuk lada sulah putih secukup rasa

Hiasan
30g rumpai kering
30g daun ketumbar

Here's How / Cara-Cara

Method

  1. Place chicken bones, dried shrimps, ginger, and spring onions in a large stock pot and add water. Bring to a boil and simmer for 2 hours. Drain stock and discard ingredients.
  2. In a large pot, bring stock back to a boil. Add minced chicken and pickled winter vegetables. Cook briefly. Add cooked rice and bring back to a boil.
  3. Add oysters, chrysanthemum leaves, and crispy flat fish pieces. Season to taste with fish sauce and ground white pepper.
  4. Serve porridge while hot with seaweed and coriander leaves.


Cara Penyediaan

  1. Sediakan stok. Masukkan tulang ayam, udang kering, halia dan daun bawang dalam periuk besar dan masukkan air. Biar mendidih dan mereneh selama 2 jam. Tapiskan stok dan keluarkan bahan-bahan reneh.
  2. Sediakan bubur. Didihkan stok dalam periuk besar. Masukkan ayam cincang dan sayur sejuk dijeruk. Masak sebentar.
  3. Masukkan beras Sunwhite yang dimasak ke dalam stok dan didih. Masukkan tiram, daun kekwa dan ketulan ikan sebelah yang rangup. Masukkan sos ikan dan serbuk lada sulah putih secukup rasa.
  4. Hidangkan bubur panas-panas dengan rumpai kering dan daun ketumbar.
Download Recipe / Muat-turun Resipi

Download this recipe (Adobe PDF required)

 

Jasmine Sunwhite
Exclusively imported from Thailand, this rice’s natural fragrance, taste, and purity has captured the hearts of Malaysians, making it the leading fragrant rice brand. It’s harvested only once a year, between November and March.

Recipe by www.butterkicap.com, in collaboration with www.herworld.com.my