Being Teochew, we always eat porridge on a hot day at my grandma’s place! To cook teochew style porridge, we used a pot instead of the rice cooker for more control on the texture and softness of the rice grain. To start pour one and a half small cup of rice (for 4 people) and wash it twice with your hands in the pot. Add water to cover 3/4 of the pot and let it boil on a big flame. Once it starts boiling, lower the flame and add in any leftover rice from the fridge if you want more. Continue to boil for about 10 more minutes until the rice grain turn slightly curved and you know it’s cooked! Cover the pot with a lid to hold in the water content for the porridge. Once done, leave aside and prepare mixed vegetables.
We did 2 simple dishes and we had green peas, cabbages and marinated mushrooms in one. The other we had tapioca leaves, home made sambal belacan and mushroom anchovies.
For the first dish, add sliced ginger into hot wok with oil. Pour in all the vegetables and fry for a few minutes. Add a pinch of salt and a tablespoon of water and stir fry them well. Add in marinated mushrooms and cover the vegetables with a lid for a couple of minutes. Remove the lid and stir them together before serving.
The second dish, we added the sambal belacen to the hot wok with oil and added the tapioca leaves. Once they are cooked through, add in crispy mushroom anchovies and mix them well before serving.
We love adding si chuan soya bean curd with chilli and sesame oil as a mini garnish in our porridge too.