Wednesday, August 29, 2007


Bankrupt of ideas? Maybe, maybe not. This is food for the soul, especially when one is feeling lethargic.

This watery rice can be as gluey (Chook) or that still retain its grainy form (Teochew Muay). The cooking is so simple, yet it is easy to screw up.

There's a yin and yang to eating porridge; the neutral taste of the porridge contrasting the extra strong flavor of its supplementary dishes like salted duck egg, pickled radish, salted fish and fermented bean pork, which are as easy to prepare as opening a can with a can opener.


I use coffee mug as my measuring cup. 1 mug is good for 3 to 4 persons.

Wash the rice under running water; rinse until the water run clear.

Soak in clean water for an hour before use.This hastens the cooking period, as the rice has absorbed water already.

Pour the cleaned rice into a pot. Add water to the ratio of 1 mug rice to 6 mugs of water. Use a pot that has twice the depth of the water content, so that the content won't splutter out during the simmering stage. Turn the heat to high and close the lid of the pot. (A lid with vapor vent helps).

It will start to boil after 10 minutes or so. Turn down the heat to a simmer. Give it a swirl or two before closing the lid and let it simmer. (Use a pot that is twice the volume of your content, so that you have more leg room to maneuver when the porridge comes to a boil.)

This is the state of the rice after 20 minutes. Scrap at the bottom to ensure no rice sticks onto the pot.

At 30 minutes, you're almost there. Some people like their porridge at this state. From here on you have to stir right to the bottom of the pot every so often. The rice gets heavy and sticks to the bottom easily if not agitated regularly. Continue simmering for another 10 minutes, or stop when the state of the porridge is to your liking.
Dilute with boiled water if you find the porridge too thick. 40 to 45 minutes of cooking time should do the trick.

I find the fermented bean minced pork from the can a bit too strong in flavor and the meat a bit too little. I usually add another 100 gm. of marinated (dark soy sauce, sugar, cornflour and oil) minced pork to it.

Fry a clove of minced garlic in a pot. When fragrant, put in the marinated pork. Fry until its color changes to pale white. Pour in the canned
fermented bean minced pork, and mix well. Add dark soy sauce to tan the color of the pork if necessary. Add about ¼ cup of water to give it more sauce. Finally thicken with cornflour slurry. Adjust the taste with salt/ soy sauce and sugar if required.


Anonymous said...

Wa si Teochew nang, tapi bo kia lou kia leng tang. Wa ciak Teochew muey very often. Heavenly if you take it with chai pou neng. Yum yum... slurp slurp :P~~

Kong-Kay said...

wu ka lau sai kang bo?

Anonymous said...

what kind of rice do you use?

Kong-Kay said...

long grain rice.


As the name implies, it's all about nothing! Kongkaying is like grasping in the air - more like hot air with occasional fartulence. Hopefully, something aromatic will come out of it! If not...

May the Farce be With You!


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