Century Egg and Pork Porridge

I grow up eating porridge, until someday Porridge has become a big No-No for me... As a Teochew, my family loves cooking Plain Porridge to eat with lots of side dishes such as Pickled Vegetables; Salted Duck Egg; Braised Peanut; Fermented Tofu; Preserved Olive Leaves; and etc...

Some time my grandma even only mix the porridge with dark soya sauce...Hmmm, No-No-No-Noooooo...

She's bravo!

But when it comes to a flavoured Hongkong-style Porridge, i would say Yes-Yes!! and my favourite is which most of people will adore as well...  You agree? 

Century Egg and Pork Porridge

Serve 1

Ingredients

1 small bowl of cooked white rice*

1 small bowl of water* (or more, depends on personal preference)

1 Century Egg, boiled

Lean Pork slices ( i use 5 slices per serving, as i do not eat meat very much)

1/2 tsp Chicken Powder

Sesame Oil and Pepper to serve (optional)

N.B: I use the ratio 1:1 for rice and water

Method

• Boil Century Egg for 5 minutes, or until it cooks, chill in a bowl of cold water
• Meanwhile, add a bowl of rice together with water into a blender, blend to a finer porridge texture*
• Transfer blended porridge to a pot, add in lean pork slices, simmer in low heat until it cooks
• Add in seasoning (chicken powder; sesame oil and pepper), mix well
• Peel century egg, quartered, or thinly sliced
• Arrange on the top of the porridge
• Serve warm

N.B: I use a short-cut to serve porridge, as the original way to cook porridge is using a slower-cooking method, which requires lots of hours :p

Happy Cooking!!

xoxo

Lazy Weekend - Simple Stir-Fry Cucumber with Egg

There is sometime i feel like not doing anything, because Bruno Mars knows my mind : )

I just went quickly to korean grocery, 99 steps from my house... maybe, i did not count...

Grabbed few pennies, exchanged with some fresh cucumbers...

Went home, i chop chop chopped... garlic and cucumber was ready to cook...

What you need is very simple, it is indeed simple : )

Ingredients:

Serve 4

6 fresh Green Cucumbers

3 cloves Garlic (or more), minced

3 Eggs, lightly beaten

1 tsp Chicken Powder

2 tbsp Olive Oil

Dash of Pepper

Method:

• Peel the skin of cucumber
• Thinly sliced the cucumber
• Minced the garlic
• Crack eggs in a bowl, lightly beaten
• Heat up non-stick with 1 tbsp oil, wait until it slighly firmed, gently scramble the egg, and not over cooked them (80% cooked is fine)
• Add in 1 tbsp oil, saute garlic until slighly fragrant, add in cucumber, and let it sit for 5 minutes, cucumber will release come liquid afterwards
• Stir occasionally, until cucumber is soft enough, add in scrambled eggs
• Season with chicken powder and pepper
• Turn off heat
• Serve with fluffy white rice

If the laziness still strikes.. shout on anyone in your house, let them do the rest...

Happy Cooking!!

xoxo