My son is 7. It’s time for his permanent teeth to make an appearance And for the past few days he has been complaining discomfort on his 2 bottom incisors. So yesterday night, he has requested that I cook porridge for him instead of his usual fare of rice.
And so, I decided to cook this porridge with 10 condiments! Porridge is actually very versatile as it is up to you what you would like to put in. If you fancy fish porridge, then slice up the fish thinly and add it in. And voila! You have fish porridge. Anyway, today, I decided to make a hodge podge pot of porridge with pork, innards, cuttlefish and century egg.
From top left (clockwise):
Minced pork (about 2 tablespoonful, marinated with a dash of black pepper and salt)
Innard – pig’s kidney (sliced thinly)
1 egg (lightly beaten)
1 century egg (diced)
3 cloves garlic (chopped fine)
Approximately 30gm cuttlefish
1 piece of dried cuttlefish (wash and cut it using kitchen scissors into thin strips)
1 slice of ham (cut into small pieces)
1 slice of bacon (cut into small pieces)
2 pieces of fresh shitake mushroom (slice thinly)
30gm pork belly(sliced thinly)
1 cup of rice
OK, there are 12 ingredients there, but the garlic is not to be cooked together with the porridge but more of a garnishing So, not counted. And rice is not a condiment… So not counted as well
For cooking porridge, I would always recommend the double boiling method. Meaning put the pot containing the rice (for cooking porridge) in another pot half filled with water and boil the outer pot. This somehow, makes the porridge more fragrant(at least, that’s what I think) and also you do not have to worry about the porridge getting burnt when it is almost cooked (unless it is stirred frequently).
All right, so, cooking porridge is simple… but look at the condiments you have… some cook faster and some cook slower and some are already cooked. So the trick here is to know which condiment to put in first and which last so that all will cook at almost the same time
For this recipe, add in the minced pork, pork belly and dried cuttlefish strip to cook together with the rice. Proportion of the rice and water will be 1 cup rice, 3 cups water.
When it is halfway cooked, add in cuttlefish.
When it is almost cooked, add in the rest of the condiments (except for garlic). Bring it to a boil, give it a good stir and you are done!
So, what is the garlic used for? Fry the chopped garlic in a tablespoonful of oil under low fire. Switch off the fire as soon as the garlic turns golden brown. Do not overfry it!
Use the fried garlic as garnishing. If you happen to have scallions, you can finely chop them and use those too