Monday, July 10, 2006

Fish porridge, fish spoon, in a chicken bowl

My mom took down a few pieces of fish from the freezer to the center "department" of the fridge to cook. But before she managed to cook them, she went outstation. So instead of putting them back to the freezer again, I decided I'll just cook them.

The outcome was home made fish porridge, eaten with a fish spoon, in a hand made chicken bowl =)




You can get these pretty hand made chicken bowls (and a lot of other hand made cutlery at shops in and around Pasar Seni and Petaling Street China Town. Since they are hand made, each and everyone is never the same... same chicken bowl, but never the same chicken. Since it's hand made, it's a little difficult to stack them up too because the shapes don't always fit each other perfectly.

But ok la, pretty bowls makes the food taste better :P

Ingredients:
- 2kg fish meat, slices to about 1cm thick
- 1 tsp fish oil
- 1/2 cup rice wine
- pepper
- 1/4 cup of ikan bilis (anchovies)
- 1/4 cup of "har mai", (dried shrimps)
- 1 tbsp preserved salted vegetables
- scallops
- "hou see" dried oyster, sliced or diced
- dry sotong (squid), slices to strips
- 7 to 10 pieces of sliced mushrooms
- few clumps of ginger, some chopped, some slices to strips
- carrots, slices to strips
- spring onions

Preparations:
1. Marinate for 40 minutes (or over night in the fridge) fish meat with chopped ginger, fish oil, pepper and rice wine.

Method:
1. Wash rice and set aside.
2. Boil ikan bilis in water for 30 minutes. And (turn to low fire so that the ikan bilis will sink to the bottom for easier removal) remove the ikan bilis from the boiling water. You can leave them in if too if you like to chew on them.
3. Pour in the rice. When boiling, put preserved salted vegetables, "hou see", scallops, dry sotong, "har mai" and mushrooms.
4. Continue to boil in low fire until rice is cooked until soft and scattered.
5. Add salt and pepper to taste and continue boiling for another 5 minutes. Add 1/4 cup of water at a time if the porridge is too dry.
6. Add the fish and stir the porridge until it covers all the fish. Turn off the fire and close the lid.
7. Porridge can be served with carrots, spring onions and ginger after 15 minutes.

RSS me at : http://feeds.feedburner.com/eatfirstthinklater
Feedbacks goes to : eatfirstthinklater@gmail.com.

2 pieces of worms:

Tummythoz

Wahlau-eh, what an ingredient rich porridge.

teckiee

tummythoz: heheh cook at home ma, so put better stuff. Cant really get porridge like this outside.

  © Template by Emporium Digital 2008

TOP