Rose’s Kitchen

Peanut And Oyster Porridge

Ingredients:

11/2 cups new rice (heong mai)

150g dried oysters

100g raw peanuts

1 tbsp oil

3 litres water

Seasoning:

1 tsp sesame oil

1 tsp salt 

1/2 tsp pepper 

Garnishing:

Fried vermicelli

Chopped spring onions

shredded ginger

Method:

1.  Wash and soak rice in water for 3 hours.  Drain and add in 1 tbsp oil and 1/4 tsp salt.  Mix well with hands to break up grains.

2.  Wash the dried oysters and peanuts and soak them separately in water for 1 hour.  Wash and drain.

3.  Bring 3 litres of  water to a boil in a large pot.  Pour in the rice, oysters and peanuts and stir well till the water comes back to a boil.  Lower heat and simmer rice for 1 hour or until peanuts are tender.  Keep stirring occasionally to prevent rice from sticking to the bottom of the pot.  Add seasoning to taste.

4.  To serve, sprinkle porridge with some sliced ginger, chopped spring onions and some fried vermicelli.

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February 8, 2007 - Posted by | Rice and Noodles

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