Tuesday, December 8, 2015

Ribs Congee--Grandma's Recipe 【外婆的排骨粥(咸糜)】

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.




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)

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

600 克 猪小排  (切成小块)
3 块 炸豆腐(或者白豆腐硬)
1/4 杯 鱿鱼丝 
1 把 蚝干/淡菜干  (大约20只)
4-5只 干贝  (optional)
1杯 白米 (泰国香米)
1 大匙 葱酥
青葱/葱酥 点缀用

黑酱油/酱油膏/老抽 1 tsp
盐 1/2 tsp (或根据口味增减)

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.

1. 鱿鱼剪成丝,排骨汆烫洗干净。把豆腐切成大约1 cm厚,1.5cm长的小块,用油煎煎。捞起备用。

2. 然后把鱿鱼丝和淡菜干洗干净,在一口锅里,下半茶匙的油,把淡菜干和鱿鱼丝爆香,加入葱酥。

3. 然后加入7-8杯的水到锅里,煮滚转中火,煮15-20分钟。下排骨,转中小火煮30分钟。然后把洗干净的米加入,滴几滴麻油,这样粥不会滚出锅外。

4. 继续煮个30分钟,加入刚刚煎好的豆腐,加入老抽/酱油膏和盐调味,继续熬煮30-45分钟至排骨变软就好了。


中文 -- 外婆的排骨粥


  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.

    hui hui

    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!