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

White Bihoon/Rice vermicelli ~ 白米粉

I was introduced to White Bihoon on my recent trip to Singapore and must admit that I have never heard of this before.  Back here, we have Hokkien fried bihoon which is brownish in colour or Cantonese braised bihoon which is bihoon deep fried and coated with an eggy sauce of meat, seafood and vegetables.  I was curious and I had my first taste of this popular White Bihoon at Jewel, Changi airport.  It's white, because no light or dark soya sauce was added to the bihoon, hence it's white.  It does tastes good with a light squeeze of calamansi. So, today I'm trying to replicate this dish and here's my version of White Bihoon.  Enjoy!



White Bihoon/Rice vermicelli  ~    白米粉
Ingredients
100 gm bihoon (for 2 servings)2 eggs beaten100 gm prawns100 gm chicken leg, deboned and sliced6 cups or more chicken stock1 tsp chicken granules1.1/2 tsp cornstarch + water to thickenVegetable of your choiceSalt, pepper and sugar to season the chicken and prawnsCalamansi, sliced (optional)Salt…

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Lemon Muffins ~ 柠檬玛芬

What can be most satisfying on a Monday morning when there are warm muffins being served on the breakfast table?  They are quick and easy to whip up as only light mixing is required.  These muffins are full of lemony flavour and fragrance, a big boost for your Monday blues!





Lemon Muffins  ~   柠檬玛芬
Ingredients
250 gm plain flour150 gm caster sugar1 'L' egg1.1/2 Tbsp lemon zest3 tsp baking powdera pinch of salt3/4 cup milk1/3 cup oilMore lemon zest to sprinkleMethod Sift flour, baking powder, salt into a mixing bowl, mix in the sugar and lemon zest.  Whisk till well combined.In another bowl, whisk the egg, add in the milk, followed by the oil and whisk till well incorporated.Add the wet ingredients into the dry ingredients, mix till just to dampen the flour.  Do not overmix.  Batter should be lumpy.Using an icecream scoop, scoop the batter into a lined muffin pan, 2/3 full.Bake in a preheated oven @ 180 deg.C, for 20 to 25 mins. till golden brown.  Test with a skewer till it comes …