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

• 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.

• 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.

• 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