Dried Oyster Porridge Recipe
 Oh Kua Moy - Hokkien Style

Ingredients:

Main:
115 g/4 oz
60 g/2 oz
115 g/4 oz
2 cups
2 tsp
2 tsp
2.2 L/ 80 fl oz
1
1

Garnish:

3 stalks
5 cm/ 2 in
2
2 tbsp
 

dried oyster
dried prawns
pork fillet
rice (rice cooker measuring cup)
salt
cooking oil
water
phay tan (preserved egg)
harm tan (salted egg)

coriander leaves
spring onions
ginger
fresh red chilies
light soy sauce
salt and pepper
 

Method:

1. Soak dried oysters and dried prawns in boiling water. Discard impurities.

2. Slice thinly pork fillet.

3. Wash rice and drain. Mix in salt and cooking oil. Add water and boil over high fire.

4. Add dried oysters, dried prawns and pork slices. After 15 - 20 minutes, lower fire and allow to simmer until rice grains are broken and porridge smooth.

5. Slice preserved egg and add to porridge.

6. Crack salted egg. Break up yolk and stir into porridge.

7. Prepare garnish as follows and serve each in a little saucer.
   (a) Chop finely coriander leaves and spring onions.
   (b) Shred finely ginger.
   (c) Slice finely fresh red chilies and mix in light soy sauce.
   (d) Have salt and pepper shakers at hand.