Teochew Porridge – Recipes, Ingredients, Cooking Skills
Teochew porridge has a high status in Chaoshan cuisine and even Cantonese cuisine, especially popular in Chaozhou and Shantou in Guangdong. Since the areas are rich in seafood, the best Teochew porridge always contains seafood, such as fish, shrimp, crab, eels and scallops. The cooker used to boil the porridge is a well-breathable old style casserole.
Teochew Porridge Types
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| Teochew Porridge |
By ingredients:
Fish porridge, shrimp porridge, crab porridge, eel and scallop porridge, Chinese francolin porridge, beef porridge... Among them the seafood porridge is the most famous. By cooking methods:
Rice porridge with side dishes: There is only rice inside rice porridge. Sometimes chefs add sweet potato and other coarse cereals but it is not seasoned, and the side dishes is made separately.
Seasoned porridge: Chefs season the boiling porridge with salt, sesame oil, grounder pepper, sugar and so on, and various sea food and meat will be added into the porridge.
Recipes for 4 Best Teochew Porridge - Ingredients and Cooking Steps
1. Crab and Shrimp Teochew Porridge
Ingredients:
1 crab, 4 shrimps, 100g rice, 5-6 dried scallop, 700g water, 2g ginger and 1/3 bulb of garlic, a coriander and a small spoon of sesame oil and salt. Preparation:
Devine the shrimps and cut the crab into quarters.
Mince the ginger and garlic and chop the coriander. Cooking Steps:
1. Soak the rice in hot water for half an hour if you prefer cooking quickly.
2. Put the soaked rice, dried scallop and water into casserole and boil over high heat for 15 minutes.
3. Add a spoon of sesame oil, salt and the minced ginger and garlic, stir well and then add the shrimp and crab and stir well for 2 minutes. At last, top with the chopped coriander and the porridge is done.
2. Fish Teochew Porridge
Ingredients:
100g fish, 100g rice, 700g water, 2g ginger and 1/3 bulb of garlic, a patch of young galangal, 1 green onion, a small spoon of salt. Preparation:
Slice the fish, mince the ginger, garlic and galangal respectively and cut the green onion into segments. Cooking Steps:
1. Soak the rice in hot water for half an hour.
2. Fried the green onion segments in hot oil until dry. Fitter the segments from the oil and throw them away. Then the green onion oil is done.
3. Put the soaked rice, minced garlic and ginger, and water into the casserole, boil for 15 minutes over high heat.
4. Add the minced young galangal, a spoon of green onion oil, salt, and sliced fish, stir well and boil it just for a few seconds till the fish quickly turns color. Then the fish Chaoshan porridge is done.
3. Eel and Scallop Teochew Porridge
Ingredients:
100g eel, 100g rice, 700g water, 50g fresh scallop without shell, 2g ginger and 1/3 bulb of garlic, 2 mushrooms, a small spoons of sesame oil, a spoon of sesame and peanut paste, 2 spoons of soybean paste, 1 spoon of barbeque sauce. Preparation:
Cut the eel into segments, mince the ginger, garlic respectively and cut the green onion into segments, chop the mushrooms and fry until dry. Cooking Steps:
1. Soak the rice in hot water for half an hour.
2. Put the soaked rice, minced garlic and ginger and water into the casserole and boil for 15 minutes over high heat.
3. Add the fried minced mushroom, sesame and peanut paste, 2 spoons of soybean paste and 1 spoon of barbeque sauce, boil for a 2 minutes.
4. Add sesame oil, eel segments, and scallop and boil for 3 minutes. Then you can enjoy the hot and fresh porridge.
4. Beef Teochew Porridge
Ingredients:
100g rice, 100g beef, 600g water, 2g ginger and 1/3 bulb of garlic, 2 mushrooms, a spoon of sesame oil, lard and salt, half spoon of ground powder, 1/2 spoon of soy sauce, and 1/3 spoon of starch Preparation:
Cut the beef and mushrooms into strips, shreds some garlic, mince the rest ginger and garlic Cooking Steps:
1. Soak the rice in hot water for half an hour.
2. Marinate the beef with soy sauce, oil, ginger shreds and starch for 15 minutes.
3. Put the soaked rice and water into the casserole and boil for 15 minutes over high heat.
4. Add the beef one by one, mushroom, minced garlic and ginger, salt, ground powder, sesame oil and lard, then keep boiling over low heat till the beef turns color.
Tips on Making Teochew Porridge
1. Water can be replaced by bone soup or chicken soup which makes the porridge fresher and tastier and you can add a little more water if you like it thin. 2. You can boil the ginger and garlic in water for 1 hour and fitter the ginger and garlic; the left water can replace the minced ginger and garlic if you don’t eat ginger or garlic. 3. The casserole cannot be replaced by other pots, or the flavor will be reduced. 4. The purpose of soaking the rice is to reduce the cooking time. You can also boil the rice directly which takes longer time to make the porridge. Beware that you should add other ingredients when the rice is eighty percent cooked. 5. You need to keep stirring while boiling all the time.
