Seafood Porridge (5 pax)
Ingredient 1. Flower crab - 2 to 3 pcs (wash, scrub and cut into 4pcs per crab) 2. Squid - 250g ( wash and cut into rings) 3. Ginger - 1inch (0.5 inch slice, 0.5 inch shred) 4. Rice grains - 2 cups (soak overnight) 5. Dried shrimps - 1 tbsp worth 6. Fried Shallots and shallot oil - 3 shallots (fried using low heat and with 3 tbsp of oil) 7. Coriander - 2 stalks (coarsely chopped for garnish)
Preparation 1. Boil the flower crab with 2 litres of water for about 1 hour and set aside. (You may choose to boil it longer and/or add in dried cuttlefish or even add some chicken bones to make it more tasty)
The Dish 1. Drain the soaked rice and pour it into a pot. Add in the dried shrimp, sliced ginger, crab stock together with another litre of water. If deem insufficient water, do add more.
2. Boil the content for about 25mins until the porridge become nicely done. Do use high heat to bring content to boil, than lower the heat to medium low and continue to boil. Make sure the grains becomes gluey and no longer in its full grain condition. If it gets too gluey, add more water. Remember to constantly stir the porridge to prevent the bottom from getting burnt.
3. Add in salt to taste. May need to add more salt just to bring it to taste.
4. Once the taste is right, add in the prepared squid and stir it well until the squid is evenly spreaded and cooked. (Approx. 2min and off heat).
5. Serve the porridge into a bowl, garnish with some fried shallot, shallot oil, chopped coriander, pepper and shredded ginger.
*Note you may choose not to soak the rice grains overnight but do note that it will take a longer to cook it to the desired condition.
Also, you may add any of your desired type of seafood to the porridge.
Happy cooking and Bon Appetit
