Saltish Porridge Recipe

Saltish Porridge Recipe

(Kiam Moy Recipe)

1 cup long grain rice

10 cups water

100g streaky pork or chicken breast meat

2 large pieces hard bean curd or taukwa

6 tablespoons dried shrimps or haybee, washed and drained

1½ teaspoons salt

3 cups vegetable oil

Extras:

10 shallots, peeled, sliced and deep-fried

2 red chilies, sliced for garnishing

3 tablespoons light soy sauce or according to taste

Method:

Boil rice in a saucepan of water over high heat.  When the water is boiling vigorously, turn to medium low and let it simmer for 40 to 50 minutes to get a grainy porridge.  (The consistency in this Hokkien-style porridge differs from the smooth Cantonese version in that the rice grains are left almost whole).  While porridge is cooking, cut the pork and the hard bean curd into fine strips.  Heat oil in a wok over high heat and deep-fry bean curd for about 5 minutes until golden brown and semi-crispy; drain on paper towels and set aside.  Remove all the oil, leaving about 4 tablespoons of it in the wok.  Re-heat and stir-fry for 2 to 3 minutes until cooked.  After the porridge has been cooking for about 15 minutes, add the dried shrimps/meat mixture and boil for 5 more minutes.  Add the salt and bean curd and boil for another 10 to 20 minutes until porridge is thick and flavorful.  Garnish with deep-fried shallots and serve with sliced chilies and light soy sauce on the side.