Recipe Ingredient
- 150g rice, washed and soaked in water for an hour
- 5 cups water
- 50g peanuts, washed and soaked in water for an hour
- 75g tai tau choy (preserved salted radish), washed and soaked for 15 minutes; cut main stalk into thin slices.
- 5 red dates
- Seasoning:
- 1 tsp salt
- 1 tsp sugar
- 1 tsp sesame oil
- 1 cube chicken stock
- Garnishing:
- 2 pieces yau char kwai, cut into thin slices
- Chopped cilipadi
Instructions
- Put peanuts in a saucepan and boil in just enough water for 30 minutes over slow fire. Wash peanuts thoroughly and drain well.
- Bring water to a boil, add in rice, dates and preserved, salted radish. Cook over medium heat until rice is puffed up. Add peanuts and continue to cook until rice is soft. Add seasoning.
- Dish out and serve hot porridge with cut {yau char kwai} pieces.
