Lobster Porridge by Michelle Heng

Ingredients (serves 3 pax)

1 cup rice
2 pcs boston lobsters (chopped & cleaned)
6-8 pcs dried scallops (soaked & drained)
9 pcs fresh scallops
3-4 ltrs chicken stock
1 thumb ginger (julienned)
Sesame oil
Pepper (to taste)
Spring onion (garnish)
6 pcs wonton skin (garnish, optional)

Steps

1. Wash and freeze rice grains with a little water for a couple of hours.
2. Cut the wonton wrappers into strips, deep fry till crispy, set aside.
3. Boil the dried scallops in chicken stock for 20mins (also to include the soaking water) before adding the frozen grains.
4. Once the porridge boils, simmer for another 15mins, all in about 20mins. Add boston lobsters, fresh scallops, ginger and cook for 10mins, add salt to taste if necessary but I did not as the sweetness from the seafood is enough to flavour the porridge. Do not overcook the seafood, 10-12mins should be about right as the latent heat of the porridge will continue to cook them even when the pot is off the stove.
5. Drizzle some sesame oil, add a few dashes of pepper and sprinkle spring onions & fried wonton strips before serving.
6. Bon appétit!

Note

1. Freezing of the rice grains will break up the internal structure of the grain making it easier and faster to cook. No need to simmer long hours on the stove for the grains to absorb the flavouring of both the broth and ingredients.
2. I did not grind the grains like I did previously as I want to stick to the original presentation of the restaurant porridge as much as possible ie that of teochew porridge. Grinding and freezing the rice grains will yield the Cantonese type of porridge.
3. The amount of chicken stock to add depends on how soupy you want your porridge to be.
4. Can cook pumkin porridge as base but I like to stick to as original a recipe as I could from what I had at Orchid Seafood Restaurant.
5. Can use any type of lobsters.
6. Once cooked and if taking longer time to savour the dish, its best to ladle the lobsters and scallops out from the porridge onto a plate, just like how it is done in the restaurant to avoid overcooking of the seafood.

Discussion: https://www.facebook.com/photo.php?fbid=1130768426938999&set=gm.857819347620476&type=1&theater

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Slipper Lobster porridge by Shirli Ling‎

Recommended serving for 2

Ingredients

- 300g fish bone
- 300g chicken bone
- a handful dried scallop
- 2 to 3 crayfish
- 10 grey prawns
- 300g pumpkin (dice 2cm by 2cm)
- 0.5 teaspoon salt
- 1 thumb old ginger
- 1 cup cooked rice

Method

- cut cray fish into half, remove prawn shells. slice ginger thinly.
- boil diced pumkin in 2 litre water for 20mins, set pumpkin aside to cool then mash it.
- throw in crayfish and peeled prawns for 5 mins and remove. Set aside.
- add in prawn shells including the heads, chicken bone, fish bone, dried scallop and ginger. continue boiling under low flame for 1.5 hrs.
- Meanwhile cook the rice.
- sieve all ingredients from pot, leaving only soup. Continue boiling and add in the mashed pumpkin. Stir well till pumpkin is completely fused with the soup base. Add salt to taste.
- add cooked rice, the cooked crayfish and prawns into soup. Boil for 3-5 minutes till rice is slightly soften.


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Smoked duck porridge with century egg by Danny Yap

Smoked duck from Cold Storage
(Separate bones and meat)

About 2 cups rice padi (presoaked for 2hrs)

Coarsely break bones and boil them in 5 cups of water together with cloves of garlic and few slices of ginger. Boil for approximately 2hrs over medium heat.

Once done, remove bones, garlic and ginger. This will be your base.

Pour in the presoaked rice.

Shred the duck meat. And put half into cooking porridge to get more flavour from the smoked duck. Continue to cook till porridge is to the consistency you like.

Served individually top with shredded duck meat, century egg cubes and cut green onions.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/854924527909958/

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Abalone Scallop Pork Porridge by Camilla Teo

Part A~ Cook 2 cups of rice (rice measuring cup) with 10 cups of water (normal measuring cup), add 2 packets of Dashi (Japanese stock soup), add the stock from the can of abalone.

Part B~ A can of 10 mini abalone (rinse, cut them into slices)
~ 6-8 pieces of dried scallops (rinse, soak and pull into small pieces when they are soften)
~ 150 grams of minced pork seasoned with salt & pepper, mix with some chopped mushroom & waterchestnut (I have parboil the pork before seasoning)
~ some spring onions & parsley

After Part A is cook, removed 2 packets of Dashi. Add Part B ingredients and cook further till the all ingredients are cooked.

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Fish Porridge by Esther Tho

Recipe for Fish stock
2 pcs hand size from any fish bone. (chopped)
1 big thumbs size of old ginger (slice)
1 pc of Ti Por - dried Solefish (from 1 fish)
2 litres boiling water
2 tbsp oil

1. Fried Ti Por till brown with some oil. Leave aside.
2. Fried slice ginger for a minute or 2. Put it the fish bone fried for 3-5 mins.
3. Add in the fried Ti Por and pour in hot boiling water.
4. Boil for 15mins medium high heat and 2 hrs low heat.

Note: Balance fish stock, freeze for future use.

For the porridge
Any type of slice fish (I used hai lu 海卢)
Salted veg
Silken Tofu
Crab sticks
Fried onions
Chinese Celery
Evaporated milk
Shao Xing wine
Fish sauce or salt to taste
Pepper
Sesame oil

1. About 300ml fish stock, over medium heat add in crab sticks, Tofu, salted veg and slice fish. Bring it to boil.
2. Add 2 tsp of ShaoXing wine, 2 tsp Evaporated milk and 2 tsp fish sauce or some salt.
3. Pour over the rice. (If you prefered softer rice boil together with the soup for 3 mins.)
4. Garnish with finely chopped Chinese Celery, fried onions, pepper and a dash of sesame oil.
5. Serve hot.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/851326204936457/?__mref=message_bubble

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Chicken & Century Eggs Porridge by Florence Neo

Photo Credit: flofoodventure

Recipe from: http://flofoodventure.wordpress.com/2014/06/18/ultimate-comfort-food-porridge-with-mixed-ingredients/

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田鸡粥 by Bernice Lee We Chin

1）三只田鸡切块以料酒1大匙，淀粉1茶匙，酱青1汤匙、盐1茶匙，胡椒粉少许略腌备用。

2）白米洗净，加水8杯浸泡1小时，移到炉火上煮开，改小火煮到熟软。（可以考虑高压力锅以节省时间）

3）待米粒软烂时，加入田鸡腿同煮，并加入姜丝和盐调味，5分钟后熄火，撒入葱油、葱花和胡椒粉即可盛出食用。

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