OK, this will be the last post for my marathon of turkey recipes.
I promised my blogger friend Traci Moo that I would post my porridge making process. I like Cantonese style porridge which is thick and smooth in texture. The trick to making it smooth is adding few drops of vegetable oil when you cook the porridge. I learned this from a friend of my whom came from Hong Kong. You may try this method in any kind of porridge cooking.
I cooked the porridge for 30 minutes first before adding other ingredients.
A) Porridge base
1. 1 cup rice - washed
2. 1.5 quart water (adjust according to personal preference)
3. few drops of vegetable oil
B)
- 1/2 inch ginger
- 800g turkey bones
- 2~3 cups shredded turkey meat
C) Seasoning
- salt and white pepper to taste
- serve with some garlic oil and sesame oil
D) Garnishing
- Green onion
Steps:
1. Bring ingredient A to boil and cook in slow heat for 30 minutes.
2. Add in turkey bones and ginger, cook for another 2 hours over slow heat.
3. Add in turkey meat 15 minutes before serving.
4. Season with.
5. When serving, add a dash of white pepper, some garlic oil and sesame oil. Garnish with some green onion.
Thanks Wendy for this recipe!! The porridge looks smooth and fine.. I never could do that with porridge maybe I didn't add enough water or I didnt boil long enough? Simple and nice! I'm definitely doing this :D
ReplyDeleteHi Traci, let me know how is that turn out, ok? Remember to add few drops of oil. Add enough water at the begining, it will ruin the porridge if you add water again in the middle of cooking.
ReplyDeleteoh my gosh that porridge looks so creamy and silky smooth! Mmm. Back home in Malaysia I remember my mom telling me that if I ever cooked porridge, I mustn't stir it too much otherwise I'd let air in, and then everyone gets diarrhea LOL!
ReplyDeleteI guess I've never had the patience to boil it for so long. Usually it's "I want lunch now now NOW!" haha! But I've been trying a few times, and I guess it works okay. We eat it with preserved bamboo shoots, radishes and some canned fish :D
I LOVE porridge! Using turkey is a clever idea and it looks just delicious. Eat this with a few 'yau char kwai'..yum yummmm!!
ReplyDeleteHi Mei, My mom told me the same thing too. If you want to avoid burnt porridge, may be you can try to cook it with slow cooker. Remember not to add extra water in the middle of cooking, it will ruin the texture!
ReplyDeleteNyonya, I saved the turkey bones for soup making too. Besides yau har kwai, I like to top with some century egg and salty egg!!yum yum!!
ReplyDeleteHi! I've passed you an award. Do feel free to pick it up from my blog :)
ReplyDeleteI like cantonese porridge. Love the smooth texture of it. It's very creative to have turkey in your porridge!
ReplyDeleteHi Traci, thanks much!! Really appreciate that!
ReplyDeleteHi Allie, I think almost all the Chinese in the states will save the leftover turky bones from Thanksgiving celebration for porridge or soup making...lol!!! The cantonese porridge is not difficult to make, just time consumed.
ReplyDelete