Seafood Rice Porridge
Ingredients
300g Fragrance 43°N Jilin Japonica Rice plain porridge
300g Sliced fish fillet
8pcs Large prawn
3pcs Fresh squid, cleaned and sliced
100g Ikan bilis, cleaned
Some Garlic oil
Some Chopped celery
Seasoning
2 tbsp Oyster sauce
2 tbsp Light soya sauce
½ tsp White pepper powder
Method
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Fry ikan bilis in a stock pot over medium high heat with 1 tbsp of oil. Add 1l of water and simmer 1 hour. Strain the ikan bilis stock into another pot.
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Bring the stock to a boil over medium heat. Add in fish, prawn and squid pieces, followed by plain porridge. Add in seasoning and stir well.
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Stir in garlic oil and sprinkle chopped celery over, serve hot.
Note: To prepare plain porridge, bring 1 litre of water to boil in a pot and then add 300g of Fragrance 43°N Jilin Japonica Rice. Cook for 5 minutes or ¾ cooked then drain rice. Set aside for later use
