Gosh... you know what... I didn't know I had so much post in draft mode. When it comes to flogging and posting, I some times type an incomplete post, then jump to the next one. Just don't have the mood to finish posts. The below post is one example of my post in draft mode... wating there collecting dust and growing mushrooms. The post have been in draft since 10/23/06 7:48 PM! That's one whole year!
It's always nice to have a bowl of hot porridge especially when you are sick with fever, tired because of the lack of sleep, and cold because it's raining cats and dogs outside.
But I still have to cook my own sweet fish porridge =(
- chinese cooking wine
- chinese mushrooms, monkey ear mushrooms
- young ginger
- preserved salted lettuce
- spring onions
1. Filet your fish and marinate with salt, lots of pepper and a tea spoon of Chinese cooking wine for about 15 minutes.
2. Boil plain white porridge. You can use ikan bilis soup to boil the porridge to give it more sweetness.
3. While waiting for the fish and porridge; chop garlic, shallots and ginger finely. Chop carrots into cubes\pieces. You can also slice some Chinese mushrooms and some Chinese monkey ear mushrooms.
4. Heat a pot with some peanut oil, fry the garlic, shallots and ginger until fragrant. Add in the fish and stir fry until fish is just cooked.
5. Pour the porridge into the fried fish pot and stir. Add preserved salted lettuce and a few table spoons of the lettuce sauce. Taste. Add more salted lettuce and sauce if not salty enough. Continue to stir in low fire for 2 minutes.
6. Serve in a bowl. Add spring onions, 1/2 teaspoon of sesame oil and Chinese cooking wine. Mix before eating.
Hm...I noticed that I love making porridge. Got to try out some new taste to porridge. I'm getting bored of the same ol' porridge taste.
I think I have forgotten about this after I got well. LOL!
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