Recipe Ingredient
- 150g rice - washed and soaked in water for an hour
- 25g dried mussels
- 25g dried prawns
- 2 tbsp oil
- 3 thin slices ginger
- Seasoning:
- 1/2 tsp sugar or to taste
- 1 tsp salt
- 1 tsp chicken stock granules
- Pepper to taste
- Garnishing:
- 1 salted egg - hard boiled and halved
- Some chopped chilli padi, spring onions and parsley
Instructions
- Heat oil and saute dried prawns until fragrant. Dish up.
- Cook rice with 5 cups water in a deep saucepan until water has come to a boil. Add sauted dried prawns, mussels and ginger. Bring to a boil again and simmer until rice is puffed up.
- Add seasoning and dish out porridge. Serve with salted egg and chilli padi.
