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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.

这个排骨粥是小时候一个很温馨的记忆,外婆(姥姥)家离我们家不远,每个周末我们都要到外婆家玩,外婆总会做好多好吃的等着我们。

外婆做的菜都很传统,有着浓浓的闽南味道。每次做这个粥,外婆都要一大早去菜市场买猪小排和粉肠,然后我和表妹会被安排剪鱿鱼丝。

现在每次自己做这个粥,都仿佛是时光倒流,回到无忧无虑的小时候。外公和外婆已经作古十几年了,可他们留给儿孙们的爱,却是十几年的不变,永远地留在我们心间。



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

材料:
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

调味:
黑酱油/酱油膏/老抽 1 tsp
盐 1/2 tsp (或根据口味增减)
胡椒粉适量




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。

撒上葱花/葱酥,开吃!


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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