| Prep Time | 2 hours |
| Cook Time | 1 hour |
| Passive Time | 1.5 hour |
| Servings |
people
|
Ingredients
- 1 cup Jasmine Rice
- 1 tbsp Dried Shrimp
- 2 tbsp Dried Scallops
- 1 can New Moon Pacific Clams
- 1 can Mili Braised Peanut
- 1 can Gulong Spiced Pork Cubes
- 1 pinch Korean Seaweed
- 1 tspn Salt
Ingredients
|
|
Instructions
- Soak the rice in room temperature water for 2 hours. Rinse the dried shrimp and dried scallops with water. Then, soak them fully in water for 30 minutes. Drain the water once the dried shrimps and scallops have plumped up. Here, I have saved the water for later use (for a more watery porridge).
- After 2 hours, pour the rice and water into a pot together with the dried shrimps and scallops. Add in some salt, stir and set the broth to a boil at medium heat for about an hour. Next, turn it to low heat, cover the pot and let it simmer. I would stir every 15 minutes and check for its consistency. Add more water if you like watery porridge. In the last 5 minutes, I would add in clams.
- Poach an egg.
- Taste the porridge and add salt if necessary.
- Style your porridge in a bowl with peanuts, pork cubes, egg and some sliced scallions and seaweed.
Recipe Notes
Related Tags
Leave A Comment