This is how dried mussels look like............
Porridge are usually given to very young children and elderly people because it is easy to digest. Some people only eat porridge when they are not feeling well. Nowadays many ingredients are added to porridge to make it more tasty and delicious unlike the plain porridge with those side dishes that our forefathers use to eat.
Today I decided to cook porridge because I feel a bit heaty after I ate some durians and cempedak at my sister's house yesterday evening. I would like to share my cooking with my readers.
150 g rice
100 g lean meat (chopped and season with salt and pepper)
30 g dried mussels
20 g carrot (grated and chopped)
5 cups water
A knob of crushed ginger
2 tsp chicken stock granules
1 tsp sesame oil
1 tsp garlic oil (the oil you fry together with your garlic til crispy)
Salt and pepper to taste
1 salted egg (hardboiled and cubed)
1 century egg( shelled and cube)
1 stalk spring onion ( chopped)
garlic or onion crisps
Cook rice with 5 cups of water in a deep saucepan. Add in mussels, chopped carrots, and ginger. Bring to a boil and then turn down heat to simmer until rice is puffed up. Stir constantly to prevent the rice from sticking to the bottom of the pan. Then stir in the meat ( made into small balls). Cook for a minute . Add seasoning and half portion of the salted and century egg. Keep the rest for garnishing. Serve it hot and garnish with chopped spring onions and garlic or onion crisp.