When it comes to breakfast, lunch, dinner or any makan time, do you have the problem of "What to eat hah?"
I went to the market this morning, as usual I need to prepare lunch for my daughter and myself only. It is only during dinner that our whole family - four of us eat together.
Today's lunch is a very healty meal with little oil and no red meat but only fish.
Teowchew porridge with fresh fish. It is very easy to prepare. Wash about 2 handful of rice, put in a pot and add 2.5 bowl of water, turn on the fire and start cooking. When the porridge starts to boil, turn to dim fire and keep boiling for 2 minutes and then turn off the fire and let it rest for 15 minutes. Bring to boil again and put in the fish and vegetable, turn off the fire when the porridge boils again after putting the fish and vegetable. Rest for another 15 minutes, the porridge is ready to serve. To avoid the vegetable turning yellowish during the resting process, you can take out the vegetable and put back while serving.
The purpose of resting the porridge is to let the rice gains expand thus the porridge is watery with fluffy and expanded soft rice. This is the texture of Teowchew porridge which is different from the Cantonese "Chuok" where the porridge is thick and not watery cos' the rice grains are all broken down during the long continuous boiling process of preparing the Cantonese porridge.
