How to make super smooth porridge
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Put a teaspoon in?
Its kinda how my 'office auntie managers' are doing to make really smooth green bean spoon.
The teaspoon acts as a stirrer during high boiling to break down the pulses. -
I soaked the rice overnight, boiled it on the stove for 2 hours, stirring all the while, and left it on the slow cooker for another 8 .... the porridge was like soup .... -
soaked the rice for too long.. melted away already..Originally posted by Fatum:I soaked the rice overnight, boiled it on the stove for 2 hours, stirring all the while, and left it on the slow cooker for another 8 .... the porridge was like soup .... -
Too much water liaoOriginally posted by Fatum:I soaked the rice overnight, boiled it on the stove for 2 hours, stirring all the while, and left it on the slow cooker for another 8 .... the porridge was like soup ....
And most likely too long too
I never cooked porridge for that long before nor did I soak the rice first -
it's okie ... I brought some beef noodles soup for the sickie ....
cooking third batch of porridge right now right now .... -
Perhaps it's better not using the slow cooking....just keep watch over the normal stove.Originally posted by Fatum:it's okie ... I brought some beef noodles soup for the sickie ....
cooking third batch of porridge right now right now ....
Who is this person? What illness is she having? *kay poh*
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tat's TOO long lah... u think u brewing herbal soup?!Originally posted by Fatum:I soaked the rice overnight, boiled it on the stove for 2 hours, stirring all the while, and left it on the slow cooker for another 8 .... the porridge was like soup ....
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ah pui...u need to pre-soak the rice in water with a bit of oil and salt for at least 2-4 hours
then strain the rice and add soup stock to the rice and simmer until the desired texture -
wah lau.. u all...
-_-"
Fatum, u have to keep adding water n keep stirring the porridge after it boils for awhile...
it takes alot of effort de...
if u want abit of taste, add dried scallop...
by adding scallop, it will enhave the taset of the porridge.. not so plain.. the sick person u taking care of will want another helping...
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I bought some california japanese rice for this batch ... added lean pork ....
and seasoned with my secret weapon : japanese bonito soy sauce ...
dunno where to find dried scallops here ...
and I just finished drinking up the first batch .... not bad actually ... just that it's a bit TOO smooth ... it's like drinking watery baby food ... -
lol... u really dunno how to do the nice dim sum style...Originally posted by Fatum:I bought some california japanese rice for this batch ... added lean pork ....
and seasoned with my secret weapon : japanese bonito soy sauce ...
dunno where to find dried scallops here ...
and I just finished drinking up the first batch .... not bad actually ... just that it's a bit TOO smooth ... it's like drinking watery baby food ...
normal rice will do lah...
dried scallop can be found in all tradition chinese herbals shops...
1. soak dired scallops in water until soft
2 bring water n rice to boil....
3. stir continuously and add water occasionally.. small fire please...
4. add in scallop when porridge is smooth to ur liking.... -
This is how I cooked my porridge tooOriginally posted by aHGer^83:wah lau.. u all...
-_-"
Fatum, u have to keep adding water n keep stirring the porridge after it boils for awhile...
it takes alot of effort de...
if u want abit of taste, add dried scallop...
by adding scallop, it will enhave the taset of the porridge.. not so plain.. the sick person u taking care of will want another helping... 
by adding dried scallop and sliced ginger -
there are none here ....Originally posted by aHGer^83:lol... u really dunno how to do the nice dim sum style...
normal rice will do lah...
dried scallop can be found in all tradition chinese herbals shops...
1. soak dired scallops in water until soft
2 bring water n rice to boil....
3. stir continuously and add water occasionally.. small fire please...
4. add in scallop when porridge is smooth to ur liking....
I know dried scallops are nice ... I'm going to add in some dried ikan bilis that I have on hand though .... -
fatum
i cooked that when i was on Oz
i half-cook the porridge
and scoop it out and put in blender
(cannot put all at once, need to do a few times)
blend the rice for a while
dun make it until like smoothie
it's just to cut the rice up
(just to get the broken rice effect, becos those cantonese congee sellers, they actually use broken rice, but where can i get broken rice!?!)
then put back in the pot and cook some more
you need a big pot so that the porridge can simmer safely without overflowing
when u get the consistency you want
switch off fire -
whr are u now?Originally posted by Fatum:there are none here ....
I know dried scallops are nice ... I'm going to add in some dried ikan bilis that I have on hand though ....
u go the chinatown in whereever u are.. confirm have.. cannot be dun have... -
nope... they dun use broken rice.. i mean most of them dun use broken rice...Originally posted by noopi:fatum
i cooked that when i was on Oz
i half-cook the porridge
and scoop it out and put in blender
(cannot put all at once, need to do a few times)
blend the rice for a while
dun make it until like smoothie
it's just to cut the rice up
(just to get the broken rice effect, becos those cantonese congee sellers, they actually use broken rice, but where can i get broken rice!?!)
then put back in the pot and cook some more
you need a big pot so that the porridge can simmer safely without overflowing
when u get the consistency you want
switch off fire
and blending it??
i wonder who teach u one... -
whenever i sick...my grandma will cook it for me.. but.. no ginger please...Originally posted by elindra:This is how I cooked my porridge too by adding dried scallop and sliced ginger 
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a friend taught meOriginally posted by aHGer^83:nope... they dun use broken rice.. i mean most of them dun use broken rice...
and blending it??
i wonder who teach u one...
it's tested and it works -
the nearest "Chinatown" is 6 hours away ...Originally posted by aHGer^83:whr are u now?
u go the chinatown in whereever u are.. confirm have.. cannot be dun have...
there's only "china street" ... a collection of asian stores selling knick knacks and simple foods and resturants that passes off "chop suey" as chinese food ... plus it's right smack in the Ghetto ...
I know all the places, cos last time I went around the whole city looking for chinese herbs ... nope, no dried scallops anywhere ... -
Ginger is good whatOriginally posted by aHGer^83:whenever i sick...my grandma will cook it for me.. but.. no ginger please...
Bu Qi
I like ginger and I like to add a bit of ginseng in with the dried scallop porridge too -
o dear... i dunno if it's gonna taste nice with ikan billis.... cook in dried scallop way... er.. very fishy taste i reckon....Originally posted by Fatum:the nearest "Chinatown" is 6 hours away ...
there's only "china street" ... a collection of asian stores selling knick knacks and simple foods and resturants that passes off "chop suey" as chinese food ... plus it's right smack in the Ghetto ...
I know all the places, cos last time I went around the whole city looking for chinese herbs ... nope, no dried scallops anywhere ... 
put some marinated minced meat lor...
1. soya suace, pepper, sesame oil and abit of starch
2. stir meat n suace tgt...
3. leave for 30mins and more...
4. stir in chicken stock powder to the porrdge...
5. stir in minced meat when ready to eat... -
ya ya.. my grandma add ginseng too...Originally posted by elindra:Ginger is good what
Bu Qi
I like ginger and I like to add a bit of ginseng in with the dried scallop porridge too
nice lei...
but.. no ginger please... -
But ginger is niceOriginally posted by aHGer^83:ya ya.. my grandma add ginseng too...
nice lei...
but.. no ginger please... -
Originally posted by elindra:But ginger is nice
i know....
but i dun like it in porridge... -
Most restaurants does that. its a technique those that actually ventured into a commercial kitchen will know.Originally posted by aHGer^83:and blending it??
i wonder who teach u one...
Blending it, when half cooked is the best way to ensure a smooth congee.
Thats why, a glass blender is preferred for these hot liquids.
Last time, for my deceased grandmother. What my mother did was cook porridge with lean meat.
Scoop from the pot, put in a blender and blend the porridge with the meat. Put back into the pot/slow cooker for another hour of simmering and you got Cantonese style congee.
Blending break up the rice grains.