Skip to main content
logo
Food Advertising by

Pork Ribs Oyster Porridge


Porridge ~ Congee ...... another comfort food that invokes feelings of nostalgia especially of our childhood.  Perfect for this hot, humid weather!  








Not only is this soft and yummy, it's super easy to prepare.  Just let the rice cooker do what it's supposed to do and you just wait for your meal while attending to other chores.  Just love those oysters, cholesterol ..... never mind, it's not always on the agenda!

Ingredients
  • 750 gm pork ribs, cut to 2 inch lengths
  • 60 gm dried oysters, rinsed
  • 20 gm groundnuts
  • 1 cup rice
  • 6 cups of water
  • 1 Tbsp instant oats  + 2 Tbsp hot water
  • Salt to taste
  • Chopped coriander and spring onions for garnishing
Preparation
  1. Wash the pork ribs and blanch them in some hot, boiling water to get rid of scum.  Rinse with running water, drain and set aside.
  2. Wash the dried oysters and groundnuts, set aside.
  3. Wash the rice and add in 6 cups of water, put in the rice cooker, cook on 'Porridge' mode.
  4. Once the water starts to boil, add in the pork ribs, oysters and groundnuts and continue cooking.
  5. Meanwhile, prepare the oatmeal by mixing the instant oats with hot water and let it stand for a while.
  6. Add in this oatmeal when the rice grains start to open up.
  7. Continue to cook till the ribs are tender, and the porridge is to your desired consistency. 
  8. Add salt and light soya sauce to taste.
  9. Ladle onto serving bowls, garnish with some chopped coriander, spring onions, a dash of pepper and drizzle in some sesame oil.
  10. Serve hot with some chopped bird eye chillies and soya sauce.

Comments

  1. What a luxury! Pork ribs and dried oysters in porridge! It sounds delicious and I can imagine the flavour of the oysters in every spoonful. I would like a bowl, please!

    ReplyDelete
  2. I bet the porridge must be sweet and flavourful!

    ReplyDelete
  3. Oh... dried oyster is an ingredient that I have not come across for a long time.

    ReplyDelete
  4. That should taste very delicious with so much ingredients added, I agreed this is a very good comfort food, I can never get tired of it.

    ReplyDelete
  5. Wow...this is a flavorful congee and my family loves this kind of congee especially cooked this on a sunday. We will eat through out the day :)

    ReplyDelete
  6. i am very sure that this porridge taste delicious..no doubt about that..especially with the added oysters too. i also like to put in oysters whenever i cook porridge

    ReplyDelete
  7. Oh! This is Cantonese style of cooking. My grandma used to cook this when I was a young girl...so delicious!

    ReplyDelete
  8. Nothing can beat having oysters in porridge! YUMMY!

    ReplyDelete
  9. busygran
    Be my guest! Too bad you're so faraway!

    Sonia
    Yes, it is!

    Penny
    Perhaps it's a reminder that you should get some from the Asian grocers.

    Jeannie
    Yes, if I can't think of anything to cook, 'Porridge' is the word!

    Elin
    That was what my mum did long, long ago!

    Lena
    Yes, oysters really enhance the taste!

    Anncoo
    Yes, because I'm Cantonese, ha, ha!

    Quay Po Cooks
    Nice of you to drop by. Will pop over to your blog soon!

    ReplyDelete
  10. I know this is very very tasty! :)

    ReplyDelete
  11. my mil always cook this porridge, I love it.

    ReplyDelete
  12. So flavourful with the dried oysters and so comforting!

    ReplyDelete
  13. tigerfish
    Oh yes, indeed it is!

    Jess
    Wow, so nice to have a MIL to cook for you!

    pigpigscorner
    Yes, they do enhance the taste!

    ReplyDelete
  14. Congee with additional oatmeal?
    Now this is really interesting.
    I have actually planned to cook "Darm Choy Far Sang Sau Yook Jook" this Sunday. I guess I can borrow your idea to add in some oatmeal.

    ReplyDelete
  15. Wendy
    I find that the congee is more smooth with the oatmeal!

    ReplyDelete
  16. Thank you for the idea of oatmeal in congee.
    Really makes it extra delicious
    I taught my MIL this tip and she likes it too.

    http://wendyinkk.blogspot.com/2011/09/lean-pork-oyster-and-peanut-porridge.html

    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

Peach Resin Snow Fungus Dessert ~ 桃胶雪耳糖水

The scientific name for Peach resin is Prunus Persica which is resin secreted from the Peach tree and form like crystals which are stuck to the tree.  Originated from China, the composition of peach resin is collagen, amino acids.  The rich collagen helps to improve the complexion, nourishes and helps to prevent dryness of the skin.  It also helps to improve bowel movement.  In short, this is an inexpensive substitute to the highly expensive birds nest.



Peach Resin Snow Fungus Dessert  ~    桃胶雪耳糖水

Ingredients 50 gm Peach resin20 gm snow fungus30 gm dried longan30 gm seedless red dates2 lt water100 gm rock sugar(I used 150 gm organic cane sugar) or to taste6 Pandan leaves, knottedMethod Soak the peach resin in a lot of water for 12 hours or preferably overnight.  The peach resin will expand to about 8 to 10 times after soaking.   Remove the impurities and rinse the jelly like peach resin, let drain on a sieve, set aside.Soak the snow fungus for a few hours and remove the hard stem, snip i…

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Kaya Slice ~ 咖椰片

I've tasted vanilla slice before but not Kaya Slice.  My first taste of Kaya Slice was at a fusion cafe in Perth and the combination was truly wonderful.  So when I returned from my vacation, I just had to give it a try with my homemade kaya and believe me, it's real yummy especially if you are a kaya fan.  Serve this as a dessert to jazz up your reunion dinner during this coming Chinese New Year!





Kaya Slice ~   咖椰片 Ingredients 2 pieces of 8 inch sq frozen puff pastryHomemade kaya/coconut egg jamIcing sugar to dustMethod Defrost the frozen pastries.Place a puff pastry onto a parchment lined pan.  Prick holes with a fork to prevent it from blowing up.Bake in a preheated oven @ 180 deg.C for 15 to 20 mins. till brown.Remove from oven and place a pan on top and gently press down to give a flat surface.Repeat with the other pastry.Cut pastry into 2 halves to make 4 halves.Spread a  generous amount of kaya on one half of the pastry and place another half sheet on top.  Repeat.Dust wit…