Saturday, December 04, 2010


Teochew porridge is soupy rice cooked  served with a medley of small appetizing side dishes, to pick and choose from. We have teochew porridge for breakfast this morning. I am tired of Nasi Lemak and Roti Canai, got some salted eggs so gear up and prepare this dish. It's simple to prepare. I used the rice cooker. I added some shredded chicken and ginger to my porridge and the normal side dishes, salted eggs, Ikan bilis, kangkong belachan, shredded potatoes and smashed eggs.

I love to have it with some ginger pickles but quite lazy to go out and buy, anyway the side dishes are more than enough. I usually sprinkle some spring onion, bawang goreng, peppers and sesame oil. Wow the smell of sesame oil really kill you. It's not easy to get halal teochew porridge, unless you have breakfast in the hotels.  Most hotels in Malaysia serve teochew porridge for breakfast, never miss that when ever I have outstation job. There will be no lunch today, this will last until dinner, I hope....

Teochew Porridge - Set

Teochew Porridge


Salted Eggs/ Telur Masin 

4 Salted Eggs
5 of Red Shallots, thinly sliced (or 1 of Onion)
3 of Red Chillies, thinly sliced (de-seeded is optional)
3 Tablespoons of Lime Juice
1 Tablespoon of Pickled Garlic, finely chopped (optional)
2 Tablespoons of Coriander leaves, chopped
A pinch of Sugar (Optional)


 Fried Ikan Bilis

2  handful of ikan bilis, 
2 red chili slice diagonal
2 green chile slice diagonal
1 onion cut into ring
Oil for Frying

Fry the ikan bilis and add ini chili and onion.


Kangkong Belacan

group fresh kangkong
5 red chili
5 shallots
1 inch belachan

Grind chili, shallot and belachan to a paste.

Saute the paste till fragrance. Add in salts

Last Add in the Kangkong and cook for about 15 minuts.


Shredded Potatoes with Bell Pepper

5 potatoes shredded (like preparing kerabu manggo)
1 red bell peppers ( cut long)
1 green bell peppers (cut Long)
1 onion slice
salts and pepper to test
1/2 cut cooking oil

Sprinkle salts and peppers with shredded potatoes.

Fry potatoes and add in green bell pepper, red bell pepper and onion.


Smashed Eggs
5 eggs
2 red chili cut diagonal
2 green chili cut diagonal
1 Onion. cut round
Salts and pepper to taste
5 tbsp cooking oil

Whisk eggs. Add in peppers and salt to taste. Heat up oil and fry the eggs. Constantly  beat the eggs like preparing scramble eggs. Last add in onion.


  • Wash rice grains, use your hand to give the water a few swirls and then discard water. You may want to repeat this more than once – some people like to rinse till the water is till completely clear, while others like to rinse till the water is still a bit opaque.
  • Fill pot with water. As you can see from the photo above, I fill the pot till about half full. It is not really necessary to measure the water because it is very forgiving – if you add too much water now, you can use a ladle to scoop the top layer of water away, though the porridge will soak up excess water if you leave it for a while. Anytime the water runs dry (you will hear ‘popping’ sounds, just add hot water to keep the porridge watery and simmering.
  • For those who really need some measurements, for the pot above, use about 1 and 1/2 cup of rice and I filled the pot with about 2 litres of water.
  • If you want to be fancy, at this step you can also add ingredients for naturally sweetening the porridge. Ingredients such as soaked dried scallops, soaked soy beans, ikan bilis, red dates etc.
  • Bring the pot to a boil.
  • Once it comes to a boil, reduce heat to a low simmer. Leave the lid partially opened. This step is VERY important. Otherwise, the water will bubble out of the lid and create a terrible mess and also pose a potential hazard
  • Now and then (about every 10 minutes or so), use a soup ladle to gently scrap the bottom of the pan to loosen and dislodge the rice grains that stick to the bottom.
  • Cook the porridge according to the consistency you like at least for 20 minutes. Another 10 minutes and the grains separates. You can simmer even longer for a more watery, finer and more congee-like consistency.

Tip: If you leave the pot of porridge for some time, you will realise that the rice grains will soak up all the water. Just add hot water, mix well with a ladle and if you like, bring to a simmer again before serving.


Hari ini tekak terasa sangat nak makan bubur berlauk, kebetulan ada telur masin, saya masak bubur teochew untuk sarapan. Ini memang favorite saya tapi agak sukar nak dapatnya di sini. Selalunya kalau saya ke KL, Kampung Barulah tempat favorite untuk mendapat bubur berlauk ini. Biasanya saya akan masukkan isi ayam dan halia dalam bubur ditabur daun bawang, bawang goreng, lada sulah dan minyak bijan. Saya memang sukar letak lada lebih, terasa panas...panas gitu.  Lauk-lauk sampingan yang selalu saya sediakan ialah kacang tanah goreng pedas bersama ikan bilis, telor pecah, telor masin, kangkong goreng belachan, kentang goreng dan jeruk halis.
Rasanya ini merupakan sarapan, makanan tengahari dan dinner untuk hari ini.
Next Issue :- Peria Goreng Sambal/Stir Fried Bittergourd With Sambal

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