Recipe Ingredient
- ½ cup raw peanuts, with skin Water
- 2 cups split and boneless ikan bilis
- ¼ cup dried baby ikan bilis
- ¾ cup rice
- ½ cup dried cuttlefish strips
- 2 cloves garlic, minced
- 2 tsp oil
- Light soya sauce (optional)
- Fried shallots
- Shallot oil
- Chopped spring onions
- Ground white pepper
Instructions
- Wash the peanuts, put them in a pot with two cups of water and bring it to the boil. Cover the pot, lower the heat and simmer for about two hours until the peanuts are very soft. Remember to top up the water.
- Put the ikan bilis in a sieve and wash under running water. Bring the ikan bilis and 6 cups of water to boil in another pot. Place the ikan bilis and 6 cups of water in another pot, and simmer for 30 minutes. Strain the stock.
- When the peanuts are ready, wash and drain the rice. Wash the dried baby ikan bilis in a sieve under running water. Put the rice and baby ikan bilis into the stock. Add the peanuts and the water that they were cooked in.
- Bring everything to the boil, cover the pot and let it simmer for 30 minutes until the rice grains are very soft and broken up. Turn off the flame and let the porridge sit covered for 10 more minutes so it can soften further.
- Now wash the cuttlefish strips and dry them on kitchen towels. Heat the oil, and fry the cuttlefish for about a minute before adding the minced garlic. Stir together until golden brown. Set aside.
- Before serving the porridge, test to see if it requires any light soya sauce. Add a little more water if the porridge is too thick.
- Ladle the porridge into small bowls, top with fried cuttlefish strips, fried shallot, shallot oil, chopped spring onions and ground white pepper.
