Saturday, June 25, 2011


GOOD MORNING MALAYSIA and ASALAMUALAIKUM all. Congee for breakfast, that's what we just had this morning. I can said that it was one of my favorite. This soupy rice mixture is made either plain and served with a variety of salty, pickled and stir-fried dishes; or chicken, fish or shrimp can be cooked in with the soup and flavored with garlic, ginger, scallions and cilantro. 

Popular by the Teo Chew this congee sometime are called as Teo Chew Porridge. For this recipe I added the shrimp separately instead of dumping everything in. I cooked the porridge first and in a separate pot I saute garlic till brown added the shrimps, seasoning and lastly added the porridge. I did this way to have a better taste of the saute garlic.

The usual condiments to this shrim Porridge are ginger, chopped spring onions and fried shallots. Just sprinkle them liberally and add a drop or two of sesame oil and you will get a really nice  porridge.

My children love the porridge with salted eggs and fried anchovies, so to my family it is a MUST HAVE porridge condiments. I prepared that !!!!. By the way, if you prefer to have a smooth consistency,  you need to soak the rice for 15 minutes and drain before cooking it. Once cooked, and before adding anything else into the porridge, switch off the flame and allow the porridge to cool down for about 15 minutes. Then add some water and reboil whilst stirring. You should get really smooth porridge then.

This is my recipe for Shrimp Porridge.
  • 1/2 rice bowl measure of rice (rinsed and soaked in water for 15 minutes)
  • 200 gm medium size shrimps
  • 3 cm ginger (julienned – slice as thinly as you can)
  • chopped spring onions
  • 5 cloves garlic- chopped
  • 1.5 litres chicken stock or water
  • 1 1/2 teaspoons salt or to taste
  • 2 teaspoons light soya sauce
  • White pepper powder to taste
  • A few drops of sesame oil per serving bowl
Place rice in pot. Add water and bring to boil. Once boiling, reduce heat to simmer and stir occasionally until rice grains are cooked (puffed up or broken). Switch off heat and close lid and allow to stand for 15 minutes.
Meanwhile, heat up 3 tbsp oil, saute chopped garlic till brown. Add in shrimps. Fry till golden brown and pour over porridge.

Reheat porridge and add some water whilst stirring. Bring to boil until you get a smooth consistency. Add light soya sauce and salt to taste.

Pour onto serving bowls, top up with white pepper powder, sesame oil, some, ginger, spring onions and fried shallots. Serve hot.

Note by Cook

There's typo error on my photo, it should be read as shrimp porridge and not Teo Chew Chicken Porridge.

ASALMUALIKUM dan SELAMAT PAGI, semua ini brekfast favorite saya, kalau udah makan akan berulang-ulang dibuatnya. Memang suka sangat, lebih-lebih lagi dimakan dengan ikan bilis goreng dan telur masin.....cukup.....menyelerakan. Untuk kali ini saya buat bubur kanji udang, saya masak dahulu bubur sehingga masak dan dalam kuali yang lain saya tumiskan bawang putih cincang sehingga kekuningan, masukkan udang goreng sehingga udang masak, kemudian saya curahkan ke dalam kanji yang sudah masak. Saya suka cara ini kerana sukakan aroma bawang putih goreng. Anda boleh juga masakkan bubur dengan udang sekali jika tidak suka renyah menumis bawang. Semuanya bergantung kepada selera masing-masing.

* Terdapat kesilapan pada cetakkan gambar, ayat sebetulnya ialah Bubur Udang bukan Chicken Teo Chew Porridge.

Next Post - Kaya Pandan Muffin


1 comment:

Mas said...

wahh..sedapnya makan bubur pepagi ni..

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