Skip to main content
logo
Food Advertising by

Salted Egg & Meat Porridge


This is the porridge that my late mum used to cook for us whenever we complained of gum pain or any of my siblings had their tooth extracted, or during hot, humid weather.  This is to help 'lower the fire in our body',  (cool down our body heat), so she used to say.


And it is usually accompanied by freshly made Yau Char Kway or Chinese Donut,(so often seen in Hongkong movies),  either cut and sprinkled on top of the porridge, as a garnishing 



Or just separate it, dunk in, slurp, and chew away,  .................. 

Recipe for Salted Egg & Meat Porridge

Ingredients :
  • 200 gm lean pork, diced
  • 1 Salted Egg
  • 1/2 cup Rice
  • 2 Tablespoons Quaker instant Oats - soak in 4 Tablespoons of hot water
  • 4 cups water
  • Yau Char Kway/Chinese Donut
  • Spring Onions and Pepper for garnishing
  • Salt to taste
  • Sesame oil - optional
Method :
  1. Dice the lean meat and marinate with 1 teasp salt, set aside.
  2. Boil the rice with the 4 cups of water in a rice cooker, under 'Porridge' mode.
  3. Meanwhile, boil the salted egg, whole, in its shell and once cooked, cut it open and smash it.
  4. Once the rice starts to boil, add in the diced salted, lean meat. Stir.
  5. When the rice grains begin to open up, stir in the oats.
  6. Let porridge cook till it's tender and gluey. 
  7. Stir in the salted egg, add salt to taste and switch off the heat.
  8. Cut up the donut and spring onions.
  9. Dish up and serve with a sprinkling of donut, spring onions and a dash of pepper.
  10. Drizzle some sesame oil for that extra flavour, if desired.
Note :  Incidentally, freshly made Chinese Donut is a perfect match with our Ipoh 2 in 1 local coffee.  2 in 1 meaning sugar and coffee, hence black coffee.  Just dip the donut into a cup of freshly brewed black coffee and enjoy.  The chemistry is beautiful, they work hand in hand.  'Yau Char Kway' literally translated from Cantonese is 'Deep fried Devil'.

Comments

  1. I would add century egg in :) this is real comfort food...thanks for sharing

    ReplyDelete
  2. Thanks. Yup, the alternative is century egg. You must have gone for quite a no. of Hari Raya Open house and tucking in a lot of rendang and ketupat, etc. etc

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 

Chocolate Almond Muffins ~ 巧克力杏仁玛芬

  These healthy Chocolate Almond Muffins are grain free and serve as a perfect breakfast for the whole family or to snack on at any time of the day. They are moist, soft, full of chocolate flavour and bursting with chocolate chips with added crunch from the almond slivers. Chocolate Almond Muffins  ~    巧克力杏仁玛芬 Ingredients 188 gm plain flour 45 gm cocoa powder 1 Tbsp cornstarch 130 gm caster sugar 1/4 tsp baking soda 1 tsp baking powder 1/8 tsp salt 2 'L' eggs 1 cup buttermilk (milk + 1 Tbsp vinegar or lemon juice to make 1 cup) 1/2 cup oil 1 tsp vanilla 50 gm chocolate chips Almond slivers to sprinkle Method Sift flour, cocoa powder, cornstarch, salt, baking soda and baking powder into a mixing bowl.  Add in sugar, whisk to combine. In another bowl, whisk eggs, oil, buttermilk and vanilla. Add the wet ingredients to the dry ingredients, mix just to combine.  Overmixing will make tough muffins. Divide the batter between the paper lined muffin pan.  Sprinkle chocolate chips and

Soy Sauce Chicken ~ 豉油鸡

  This is a very common dish but delicious and appetising.  The method of cooking this dish is less labour intensive and does not incur frying.  I marinated the whole legs of chicken overnight which made them more tasty and the sauce is the essence of this dish.  You can also throw in some hard boiled eggs and with a veggie dish on the side, you can serve this with plain white rice or plain congee. Soy Sauce Chicken ~  豉油鸡 Ingredients 2 whole leg of chicken, deboned 3 cloves garlic, shopped 1.1/2 cup water 2 Tbsp light soy sauce 1 tsp dark soy sauce 1.1/2 tsp Shaoxing wine 1.1/2 Tbsp rock sugar 1 tsp cornflour + 2 tsps water to thicken White part of spring onion White sesame seeds lightly toasted (optional) Method Season the chicken with the chopped garlic, light and dark soy sauces for a few hours or overnight. In a pan, boil the water with the white part of the spring onion and add in the seasoned chicken,. Add in the rock sugar and let the chicken simmer till tender and cooked. Let