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Tuesday, December 8, 2015

Ribs Congee--Grandma's Recipe



This Congee is one fond memory I had with my maternal grandmother, she cooks very traditional and tasty Hokkien Cuisine, and this Congee is one of them.

I used to fight my brother for the ribs, and now... I much prefer the tofu in it.

Ingredients:
1-1.5 lbs Ribs  (chopped into 1.5 inch pieces)
3 pieces Firm tofu
1/4 cup Dried cuttle fish  (shredded)
20 Dried oyster/mussels
4-5Dried Scallop(optional)
1 cup Jasmine rice
1 tbsp shallot (Sliced)

Seasoning:
1 tsp Dark Soy Sauce
1/2 tsp Salt(or to taste)
a pinch of Pepper powder
Few drops of sesame oil



1. Blanch ribs and wash it thoroughly under running water, cut the cuttlefish into thin pieces with a scissor.

2. Fry shallot pieces until crisp, add the cubed tofu into pan and fry it for few minutes, set aside.

3. In a heavy cooking pot/clay pot, add about 1/2 tsp of oil, stir fry the washed dried oyster/mussels until fragrance.

4. Add 7-8 cups of water and bring it to boil, turn to medium heat and cook for 20-25 minutes, add the ribs and continue cooking for another 30 minutes.

5. Add in washed rice with a few drops of sesame oil to prevent overflow while cooking. Continue cooking for another 20 minutes, add fried tofu.

6. Season with dark soy sauce and salt, turn the heat to low and simmer for another 30-45 minutes or till the ribs are cooked and soft.

Sprinkled some white pepper powder before serving if you like, you can also garnish with some spring onion or fried shallot.




中文 -- 外婆的排骨粥

2 comments:

  1. Hokkien porridge is such comfort food for me. regrettably my kids and my other half are not great fans. looking at this bowl of porridge, it just brings a smile to my face. hope you will post more hokkien dishes, ho bo? kam sia and i'm so glad to have come across your blog.

    cheers,
    hui hui

    ReplyDelete
    Replies
    1. Dear Hui Hui,

      I am at the same shoe! Hubby not big fan of congee/porridge, LO tried it sometimes but not great fan either.. I ended up eating all of them myself...

      I tend to stick to my roots when it comes to cooking, so yes I will want to record more of my native/childhood foods... welcome to my blog and do come and chat more often!

      Delete

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