If you're adding fish sauce, do that before egg.
I don't like my porridge to be super savory, so I'd probably skip that and instead add in some homemade stock near the end of when the porridge is cooking instead of adding more water to loosen it up.
Always add stock near the end, imo.
I find cooking porridge with stock from the start makes everything taste muddier, with the stock's taste blurred by starch.
So to maximize taste, I add it after the first two rounds of water.
#food #SpoonieEats
This is to start. You can add more water later to adjust the consistency to your liking.
While that is cooking, marinate shrimp.
A bit of salt, a bit of white pepper, maybe a bit of reserved mince garlic and ginger.
When the porridge looks about how you like it, add in the shrimp.
When the shrimp looks about half-done, add in the beaten egg.
The shrimp should be about done when the egg is, and if it's not, well, it will finish cooking off the heat.
Three ways of doing this: with cooked white rice (dry) or in the stove-top pressure cooker or with white porridge.
Starting with cooked rice:
Sauté the onions, garlic, and the carrots. You're not going to be cooking this for as long, so you want the carrots to soften a bit.
After about three minutes, add the white rice and a bit of water so it breaks up more easily. When everything is loose, add in about double the amount of water as rice.
You can start porridge with cooked white rice.
It won't be as good, but most people can't tell, and it will save a lot of time and active pot-time.
I often have one-person portions of cooked rice in the freezer for fried rice and porridge. Life-savers.
You can also use a pressure cooker or rice cooker.
The one-button type of rice cooker with an inner pot where you add water to the outer pot is actually better for porridge than the fancy kind.
I just saw a recipe for shrimp porridge by Maangchi and wanted to comment on some possible adaptations for #spoonies or fellow #ADHDers who don't deal well with keeping an eye on something for 30 minutes or more.
Note, this is probably not going to taste like hers, but hopefully as tasty.
Sidenote on #SpoonieEats and baking: I have started baking with weights and I will never go back.
No more washing of measuring cups or spoons. Less margin of error even factoring in humidity. Just less hassle generally, because most things only require a mixing bowl and spatula.
Banana muffins...
What makes this easy for me is I puree all the wet ingredients until smooth with a stick blender. If you don't have a stick blender, use a normal one.
Then gently fold in the dry ingredients.
Super easy, fairly fast muffins for #SpoonieEats :
I use frozen bananas because my dad plants them, but I've also done carrot puree and pumpkin puree in the past.
Bananas not only freeze well, it's also not that hard to slice them while frozen, which makes them pretty perfect.
Recipe is aboutish:
Wet:
100 g bananas
2 eggs
20 g oil
2 splashes vanilla extract (about 1 tbsp but you can use less)
Cinnamon to taste
Dry:
70 g flour
1 tsp baking powder
Pinch of salt
My latest new fave of #SpoonieEats is a casual thing inspired by the Korean haemul pajeon (seafood pancake), but it's really just thrown together the way my French teacher never measured out ingredients when we did crepe day in class.
Ingredients:
self-rising flour
egg
frozen seafood of choice (calamari rings, shrimp, even fish cakes)
minced scallions/chives
garlic powder
salt
optional: dashi powder
Dip:
chili garlic sauce
soy sauce
white vinegar
I wanted to start off #SpoonieEats with a series of something I find wonderfully comforting: rice porridge, or congee.
But as my favorite is "century eggs and pork porridge", I thought that'd be a rather hard sell right off the bat.
So fried rice it is, because it absolutely can be a #30MinuteMeal, possibly even a 15 minute meal at its most basic.
What I do, is I almost always have rice in the fridge, which is a tremendous shortcut.
Katja
Nicki @cardiffbites