I cooked this porridge for a light meal. This porridge is nearly a vegetarian dish. Except for the cooking granules with meat essence and flavor, this porridge contains no other meat at all.
The porridge is a combination of different textures: the softness of silken tofu, the crispiness of straw mushrooms and the crunchiness of fresh green onions and cilantro. Sometimes a simple and mild porridge like this one really pleases my stomach and palate. It doesn’t take much time to cook a porridge dish. Once you toast the rice before cooking, you can save a lot of time and energy. I prefer toasting the rice for porridge as it will release a deeper taste.
Also, if you cook porridge in clan pot, you also can shorten the cooking time as round clan pot concentrates the heat better and is always recommended for stewed dish.
Ingredients (serves 2)
- 100ml (uncooked) rice
- 100g straw mushrooms (fresh or canned), halved
- 1 box silken tofu, cut into large cubes
- cooking granules
- 1 tsp vegetable oil
- 2 tbs sliced leek
- spring onion, as needed
- cilantro leaves, as needed
- black ground pepper, to serve
Cooking:
- Toast the rice on a frying pan for 3-4 minutes, then rinse well.
- Heat the oil in a pot (a clan pot preferred). Add the leek and cook for 2 minutes. Add the mushrooms and cooking granules, stir-fry for 2 minutes. Remove from the pot, set aside.
- Add the rice to the pot and pour water (about 3 cups). Cook over low heat, check regularly to add water when necessary. Cook until the rice grains break into very small pieces and the porridge attains a thin consistency. Return the mushroom to the pot, cook until heated through.
- Serve with shredded spring onion, cilantro and sprinkle ground pepper on top.
peachkins on Tue, 14th Jul 2009 9:33 am
I love this. I just ate a version of this dish for breakfast but the tofu was fried so it’s crispy and it’s dipped in soy-vinegar sauce.
Kokotaru on Wed, 15th Jul 2009 7:25 pm
With this version you will find it much lighter and milder, very suitable for detox