Recipe Ingredient
- 150g rice, washed and soaked
- 30g glutinous rice, washed and soaked for one hour
- 5 cups water
- (A):
- 25g cuttlefish, scalded
- 100g jelly fish, scalded
- 200g garoupa fillet, cut into thin slices and marinated with sesame
- oil, salt and pepper
- Garnishing:
- 3 tbsp young ginger shreds
- 2 pieces yau char kwai, cut into bite-size pieces and lightly deep-fried to make crispy
Instructions
- Season both types of rice with one teaspoon of salt and one tablespoon of oil after washing.
- Boil water, then add in the rice and cook over medium flame until the rice turns into porridge. Add ingredients (A) and stir to cook the fish. Add salt, soya sauce and sesame oil.
- Place the shredded young ginger strips on the base of individual bowls. Add a dash of sesame oil. Dish out porridge into the bowls and garnish with yau char kwai. Serve immediately.
