Friday, March 02, 2012

Five Treasures Porridge

Rice and porridge – which one you like better? I’d go for the former anytime. So it’s not surprising that I couldn’t cook a tasty porridge because, well, I didn’t know how to and wasn’t at all interested in learning something that I didn’t love to eat.

One Saturday afternoon, however, I vowed to cook an ultimate lip smacking porridge after being teased by Chris! So, challenge accepted!

My sure-win strategy #1 - get a good porridge recipe from sifu (read: my dad).
He briefly explained to me the preparation steps and the ingredients needed to make the porridge. Then, I was left all alone in the battlefield…



1 hour later



A porridge bursting with flavours! The combination of dried scallop, dried oyster, dried shrimp and dried shredded cuttlefish has really infused a lot of seafood sweetness into the porridge. Besides, the mushroom chunks were really nice to the bite. Need not to say, Chris licked the bowl clean and asked for more! So, I made it? Really? Woo hoo, mission accomplished with 5 stars rating!

Here’s my winning porridge recipe ☆

- Rice
- Dried mushroom
- Dried scallop
- Dried oyster
- Dried shrimp
- Dried shredded cuttlefish
- Water

- Oyster sauce
- Salt
- Ikan bilis cube (optional)

1. Wash and soak all dried seafood ingredients for at least 30 minutes. Do the same for dried mushroom but add a tablespoon of sugar into the soaking water. The mushroom will reconstitute quicker and nicer with the added sugar.

2. Drain all ingredients but save the soaking water for later use. Cut mushroom into dice. If you are using bigger dried oyster / dried shrimp, you may also want to cut them into smaller pieces after soaking.

3. Heat up some oil in the wok, add in all seafood ingredients and mushroom, and stir-fry until fragrant. Add a dash of oyster sauce. If you prefer, you may also add a dash of Shaoxing wine just right before you turn off the heat. Scoop out and set aside.

4. Wash and drain rice. In a big pot – put in rice, stir-fried ingredients and soaking water. Add in sufficient amount of normal water for cooking porridge. Bring it to boil.

5. When it starts to boil, turn to low heat. Let it simmer until it becomes grainy and the liquid thickens. Stir occasionally and add water if needed.

6. Add salt to taste. For an extra boost of flavour, add in ½ cube of ikan bilis stock.

Remarks: To prevent the boiling bubble from spattering out, don’t fully cover the pot. Leave a small space between the pot and the lid. Remember to keep an eye and stir occasionally, especially when the porridge starts to thicken to prevent the porridge from getting burned.

This porridge has been our favourite weekend meal for weeks. Chris is so addicted to it, hehe. This big success has lifted up my cooking passion. So, you’ll probably see me chopping and stir-frying in the kitchen more often now. Perhaps I can tone up a muscle or two while doing so?

Happy cooking! :D


  1. i made congee this afternoon too! i used korean anchovies, two kinds of white fish, dried hokkaido scallops, white peppercorns and "dong choy" to prepare the stock. Then, i used soaked multiple grain rice to prepare the congee.

    Anyway, I don't think mine will be as good as yours. I'm saying this cos i love dried cuttlefish and oysters!

    1. Wow, the ingredients you used for your porridge were quite "multinational" :D I like "dong choy"! Will you post the recipe in your blog? Hehe, I actually tried one of your recipes.

      Give my recipe a try if you like it :) But just not sure if you can get all the ingredients in Melbourne?

  2. Does it taste salty as all ur ingredients all salty :P

    1. Yes, when it's cooked, the porridge has a natural salty taste already. So just need to add a bit of salt to enhance the flavour :))


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