How to make porridge with prawns and beancurd
There are days that are set aside for indulgent meals, and then there are others reserved for wholesome meals — like a piping hot bowl of porridge, laden with a generous portion of ingredients. As humble as it is, it's never disappointing, and always leaves you with a warm fuzzy feeling after. Below, learn how to make a flavoursome bowl of porridge cooked with prawns and beancurd, with a recipe from Sylvia Tan, author of cookbook Mad About Food. We might just give that restaurant booking a miss and stay home this weekend to dish out this alternative instead.
Porridge with prawns and beancurd: What you need
2 cups Kinmemai Better Brown Rice
10 cups Water And Chicken Stock
2 pieces Tau Kwa, cut into strips
300g Small Prawns, peeled
1 tbpsn Soya Bean Paste
1 tpsn Chopped Garlic
1 tpsn Light Soya Sauce
Pepper to taste
Porridge with prawns and beancurd: How to make it
1. Soak Kinmemai Better Brown rice in water for an hour and drain.
2. Heat two tablespoons of oil in a wok and stir fry the tau kwa strips until golden brown. Drain on a kitchen paper tower before putting it aside.
3. In a large pot, stir fry the chopped garlic and soya bean paste with one tablespoon of oil over and slow flame and add in the stock.
4. Add drained rice to the large pot, along with ten cups of water and bring it to boil. Turn down the fire to a simmer till the rice grains are soft enough.
5. Add the prawns and tau kwa strips and bring back to a boil. Season with pepper and soya sauce.
6. To serve, ladle out the porridge into small bowls, garnishing with dried garlic and fresh coriander leaves.