Seafood Porridge

I’ve got this cook book entitled ‘bowl food’. One of my all time favourites, it features meals in a bowl. Comforting and one go kind of meals. And nothing is more comforting to me, than a bowl of porridge during those rainy days.

So, a quick boil of the stock using, 2 cloves of garlic, dried cuttle fish and a thumb-cut size of ginger. Once the stock is ready, add in 2 cups of rice. I use Thai-fragrant rice, with their higher starch content and the fragrance  it’s perfect for porridge.

Add in dash of sesame oil, salt, pepper and fish sauce to taste. Once you get the right porridge consistency, add in fresh prawns and pomfret.

Corn Soup

Since I had some leftovers of corns and carrots, I decided to make a simple clear soup.

Stock made of pork ribs, dried cuttlefish and garlic.

Once the stock is ready, add in corns and carrots.

A dash of sesame oil, and rice wine then salt and pepper to taste. This is really easy. Try it.

chick and veg

 

Sunday sunday,

A mixture of carrots, broccoli, baby corns and tomatoes. Like how i always stir fry my veges, I would give a quick blanch on those ‘crunchies’; everything except the tomatoes. A 2-3 minutes blanch then let them cool under running water. The gives then crisp and soft texture.

Heat up work, fry teeny bit of ginger and garlic. Put un the tomatoes, and then the rest of the vegetables. A dash of fish sauce and half a teaspoon of oyster sauce. A dash of pepper.

That’s for the side kick, and now the  for the main:Lightly fry some cinnamon, star anise and cloves then sauté the mashed ginger, garlic, shallots and turmeric. Add some curry leaves then the curry paste. Fry till reddish and oily then add the chicken. Turn to medium heat and keep stirring. Add enough water to cover the chicken and throw in the potatoes. Let it simmer. 30 minutes later, add some yogurt (i use yogurt instead of coconut milk). Cook to your preferred consistency. Salt, pepper to taste.

Happy Sunday.