Pei Dan Chok (Century Egg Porridge)

I was suppose to eat the pasta for dinner yesterday but I had a craving for soup - but with not much stuff in my fridge and I didn't want to take a 30 minute walk to the cold storage, I decided to make pek dan chok.

Of course, it's nothing like the thicky gooey porridge my ma jie makes, but it will suffice to satisfy my cravings.

There's a trick to prevent the rice from sticking to the bottom of the pot when cooking. So here's my quick recipe for pei dan chok.

Pei Dan Chok (Century Egg Porridge)
(Serves 2)

1 cup of rice ( the cup I used is from the rice cooker)
2 tablespoon of glutonous rice (optional)
1/2 teaspoon of salt
1 tablespoon of vegetable oil (I use corn oil)

Wash and drain the rice. Add salt and oil to the rice, mix well then some water - about 2 tablespoon water. Leave it to stand for 15 - 30 minutes, longer if possible (if you could prepare it overnight, put the rice mixture in a plastic bag, seal and chuck it in the fridge).

Prepare
some pork, sliced thinly, season with salt and pepper and cornflour. Let it marinate for at least 5 minutes (if you could prepare it overnight, put in a plastic bag, seal and chuck it in the fridge).
1 rice bowl of chicken stock (I use Swanson chicken broth)
2 or 3 century eggs, cut into small pieces (note: if u like ur porridge white, add it just before porridge is done)
1 salted egg (optional)

Add the chicken stock and 3 bowls of water to the soaked rice, bring to boil, stir in the salted egg and add the rest of the ingredients. Bring it to boil again, then turn down to low heat. Add salt and pepper to taste. Cook for 30 to 45 minutes. Mash the salted egg yolk if desired. Serve.

When I cook porridge, i usually put 1 chopstick at one end and put one edge of the pot cover on it. It helps me to do less cleaning up because the porridge is less likely to froth over the pot. Although my hubby claims that it will spoil the chopstick eventually, so use a long satay stick if you have.

Yes still no pictures, hadn't got around to buying the new cable. *sigh*