I've seen this phrase quite often but I have no idea what it is all about. Does it mean, we can't write anything in out blog on Wednesdays? Or, 'only photos allowed' on Wednesdays? Can anyone kindly explain to me, please....
Anyway, I am not writing much today. Not that I am wordless or something, but because I am rushing. There are still chores to be done... endless...
As mentioned in my previous entry, my mom is not keeping well. But now, alhamdulillah she is much better. While she is in the state of recuperating, I just prepared soft menus for her. And today, I had cooked this Nyonya Prawn Porridge, made famous by Mr Mat Gebu. Thank you Mat and Chef Florence Tan for the delicious recipe. My mom enjoyed it very much.
NYONYA PRAWN PORRIDGE
Posted by MamaFaMi
Source : Che Mat Gebu
1 cup rice
12 cups water
1 screw pine leaf
2 pieces tofu - sliced, fried and set aside (I didn't put this in)
1 anchovies cube (I used Maggi brand)
3/4 teaspoon dark soya sauce
2 1/2 tablespoon sweet soya sauce
1 tablespoon sugar (I omit this)
1 tablespoon chopped garlic
salt to taste
diced carrots - I added
frozen corn kernels - I added
To be marinated :
500g medium sized prawns - cleaned
pinch of salt
pinch of sugar
1/4 teaspoon pepper
spring onion - cut
Fresh red chillie - chopped
Chai Po (pickled turnips) - cut to small pieces
Crispy fried onions
1. Wash the rice and place in a pot together with water and screw pine leaf. Boil till the rice is soft.
2. Add in the tofu, anchovies cube, dark soya sauce and sweet soya sauce. Add in diced carrot and frozen corn kernels. Stir well and cook till the rice turned to porridge.
3. Meanwhile, heat a bit of oil in a wok. (I used olive oil). Add in chopped garlic and fry till fragrant. Add in the marinated prawns and fry till the prawns change color.
4. Pour the prawns into the porridge. and cook for another 1 minute or so.
5. Scoop the porridge in a bowl and garnish with spring onion, fresh red chillie, chai po and crispy fried onion. Serve warm.
Have a nice day!