Seafood Porridge

I have a pot of prawn and chicken broth. I realise that cooking also has a domino effect. This pot of broth came from the cooking Samsui Chicken, Spanish Garlic Prawns and Hokkien Mee. Besides these 3 dishes, the pot of broth will continue to make this Seafood Porridge, San Lao Hor Fun and Prawn Bisque. Wow, that is a 6 dishes bundle!


Ingredients: 
- 500g of prawns 
- 500g of squid rings 
- 150g of pork belly
- 1 can of razer clams
- 4 eggs 
- 1 cup of rice 
- fried shallots
- parsley

Procedures: 
1) The broth is made from the chicken broth from Samsui Chicken and prawn shells from 2kg of prawns. Refer to the step in the Hokkien Mee recipe. 
2) Cook the prawns and squid rings in the broth for about 1 minute. Set it aside. 
3) Cook 1 cup of rice with 3 cups of water using rice cooker. 
4) In another pot, dry fry the pork belly until brown. 
5) Add the thick porridge and 2 large bowls of broth. Add razer clams and mix well. 
6) Add light soya sauce and pepper to taste. 
7) Add 4 eggs and cook the egg white while leaving the egg yoke runny. 
8) Serve the porridge on a bowl. Add prawns and squid rings. Top with fried onions and parsley. 

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