Skip to main content

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.
Labels:

Comments

  1. busygranOctober 27, 2010 at 11:44 AM

    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. Sonia ~ Nasi Lemak LoverOctober 27, 2010 at 12:20 PM

    I bet the porridge must be sweet and flavourful!

    ReplyDelete
  3. penny aka jeroxieOctober 27, 2010 at 12:57 PM

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

    ReplyDelete
  4. JeannieOctober 27, 2010 at 1:58 PM

    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. Elin ChiaOctober 27, 2010 at 2:43 PM

    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. lenaOctober 27, 2010 at 3:58 PM

    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. ann lowOctober 27, 2010 at 5:15 PM

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

    ReplyDelete
  8. Quay Po CooksOctober 27, 2010 at 9:11 PM

    Nothing can beat having oysters in porridge! YUMMY!

    ReplyDelete
  9. Sokehah cheahOctober 27, 2010 at 10:55 PM

    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. tigerfishOctober 28, 2010 at 11:11 AM

    I know this is very very tasty! :)

    ReplyDelete
  11. BakericiousOctober 29, 2010 at 12:01 AM

    my mil always cook this porridge, I love it.

    ReplyDelete
  12. pigpigscornerOctober 29, 2010 at 12:38 AM

    So flavourful with the dried oysters and so comforting!

    ReplyDelete
  13. Sokehah cheahOctober 29, 2010 at 3:08 PM

    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. WendyinKK October 29, 2010 at 5:07 PM

    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. Sokehah cheahOctober 30, 2010 at 12:59 AM

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

    ReplyDelete
  16. WendyinKK September 12, 2011 at 2:32 PM

    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
  17. Sokehah cheahSeptember 12, 2011 at 5:33 PM

    Wendy
    You are most welcome.

    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

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...
Post a Comment
Read more

Tamarind Pork Belly (Babi Assam) ~ 亚参五花肉

A very appetising dish with tangy and robust flavour of tamarind juice, red and green chillies added more oomph to the dish.  This dish will surely whet your appetite and you'll go for second helping of rice to soak up the tangy gravy.  This is a Peranakan dish but as always, there are many varieties to this delicacy.  I tweaked the recipe a bit to suit what I have in my pantry and the end result is a very yummy dish that I will not hesitate to whip up again and again. Tamarind Pork Belly (Babi Assam)  ~   亚参 五花肉 Ingredients 450 gm pork belly, cut into bite size 5 cloves of garlic, finely chopped 3 shallots, finely chopped 30 gm tamarind pulp (Assam paste)  + 250 ml water 3 green chillies 2 red chillies 2 tsp tau cheong (preserved bean paste) 2 tsp dark soya sauce 1 Tbsp brown sugar or to taste 1/2 tsp salt 1/2 tsp fish sauce 1 onion, sliced Method Mix the tamarind pulp with a cup of...
3 comments
Read more

Double boiled Black chicken soup

This chicken soup is slightly different from the normal good old chicken soup as it's double-boiled with black chicken.  Flavoured with traditional Chinese herbs like sweet wolfberries /goji berries/Boxthorn fruits, Ginseng aka 'Pau Sum' in Cantonese and Yuzhu aka Solomon's seal rhizome/polygonatum, this soup is believed to be invigorating and nutritious.  According to the Chinese, the black chicken has curative value and it's above that of white chicken meat as the former has less fat. A short introduction to the traditional Chinese herbs.  'Pau Sum' helps to increase energy, enhance healthy blood circulation and also boost the immune system. Wolfberries   helps to improve vision and  nourish the lungs and kidneys. Yuzhu helps to treat dry throat, dry cough, promote production of body fluid and relieve dryness syndrome.  
14 comments
Read on for the Recipe