porridge

porridge

I like the Amoy Street stall the most when it comes to 鱼生粥 with a plate of 鱼生. I’ve tried those at Tiong Bahru, Chinatown etc etc before.  But what I really like about the Amoy Street one is simply because they give me a lot of fish, and because I know the stallholder quite well, he gives me a lot of lettuce.

I am not sure what the hawker puts inside his sauce for the 鱼生 (or raw fish), but I know what I put into mine.  You can find out how I do it from my Raw Fish Salad recipe.

Ingredients

1 cup of rice (I use sushi rice :P)
4 cups of water
4 cloves of garlic
1 thumbsize of ginger smashed
1 teaspoon of bullion
Carcass of 1 whole fish
Sliced fish (optional)

Method

Porridge

  1. First make the stock with everything except the rice. Boil for at least 1 hour. I use a pressure cooker and it takes 30 minutes to get what I want.
  2. Strain and throw away the fish bones. Put the stock and rice back into the pot and boil until rice is broken. For me, it takes 20 minutes in my pressure cooker.

Note:
I can never make 油条, or I have never bothered to try, I just use a croissant when I am overseas, or use fry some puff pastries.  Too much work and not that healthy. Even in Singapore, I won’t order that.