Love to cook this for breakfast. What's more comforting that a bowl of steamy hot porridge to start the day.
I bought roasted pork bones from the roasted pork seller at the wet market. It was supposed to be a big chunk of bone, so remember to request the butcher to chop them up into smaller pieces. I bought around RM5 which can get about 6 smaller pieces. I separated & used half only for this recipe. As the bones itself is already salty & flavorful, I didn't add any salt to the porridge. If you find it too bland to your taste bud, you may add a pinch of salt. Make sure you taste test first, before adding.
** Do not be too greedy by adding a lot of the roasted pork bones. It will make the whole pot of porridge too salty and by that time, too late to salvage.
Tips : remember to first rinse the dried scallops/rice & use clean water to soak. (soaked overnight in fridge). Keep the water from soaking & add into porridge as part of the water portion.
Water portion might varies with different brand and types of rice used. I'm using fragrant rice here. If you think the porridge is too thick, you may add abit more water till it cooks to your preferred consistency.
In order to have the peanut to be soft & tender, remember to soak the peanuts two (2) days ahead in the fridge, changing water everyday during night time. During the soaking process, water will turns slightly brownish or murky. That's the pigment from the peanut skin. Just discard them away by night time, and change a new batch of water.
Ingredients : (serves 2)
160g Roasted Pork Bones
60g Dried Peanut (soaked 2 days)
6 pcs Dried Oysters (soaked overnight)
5 pcs Dried Scallops - small (soaked overnight)
100g Rice (soaked overnight)
875ml Hot Water
Step by Step :
1. Boil roasted pork bones, peanut & dried oyster in hot water for 20 mins.
2. Add in the rest of the ingredients and continue boiling for 40 mins. Stirring occasionally especially towards the last 10 mins, when it tends to stick to the base of the pot easily.
3. Dish up & serve hot.
Happy Cooking.