Today’s Simple Dinner – Dried Oyster Porridge

It’s Saturday today. I was not supposed to cook today, but I had to because hubby and I didn’t go back to Gopeng this weekend.

I decided to cook Dried Oyster Porridge/Congee for dinner. It is light and suitable on hot days especially when hubby and I want to eat something non-oily.

Ingredients:

50g dried oysters, washed and soaked in warm water for 1 hour
50g raw peanuts (Love peanuts!)
20g dried anchovies aka ‘ikan bilis’
2 carrots, cubed
1.5 cup unpolished brown rice, washed and pre-soaked in water for 30 minutes
A few slices of ginger
1 liter water
1 pinch salt

Method:

1. Place the water, rice, carrots, ‘ikan bilis’ and raw peanuts into the rice cooker and cook for about 30 minutes or until every grain of rice breaks down.

2. Add in the dried oysters and slices of ginger. Cook until …

With the convenience of a rice cooker, I think you know when the porridge is ready to be served, right?

Photo Credit for Dried Oyster Porridge

You may add century eggs and scallops into this Dried Oyster Congee. As for me, I forgot these 2 ingredients when I was at the wet market this morning.

I must admit that I am a lazy woman when it comes to cooking at home. I love throwing every ingredient into a rice cooker or slow cooker to save time.

Well, well, so long as the dishes come out yummy and healthy, I am fine with the way I am cooking.

Besides, hubby has no complaint about my Watercress Soup, Mui Choi with Raw Peanuts and Sheong Tong Yuen Choi so far.