tag:blogger.com,1999:blog-8708068554052819005.post1538255323428344579..comments2023-10-08T21:17:28.928+08:00Comments on køkken69: Fish Porridge - Experimenting With Soft WaterShirley @ Kokken69http://www.blogger.com/profile/02698926168043709934noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-8708068554052819005.post-39915975546038557802010-01-01T00:02:26.957+08:002010-01-01T00:02:26.957+08:00Yup, yup, Cantonese porridge. Cos the restaurant I...Yup, yup, Cantonese porridge. Cos the restaurant I mentioned made some real smooth rice porridge.WendyinKK https://www.blogger.com/profile/08266961453200555850noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-33837501967757538872009-12-29T07:59:50.497+08:002009-12-29T07:59:50.497+08:00Hi Wendy,you know, now that you've mentioned i...Hi Wendy,you know, now that you've mentioned it, I do remember reading something about using century egg yolk. That would be the cantonese porridge,I guess. I am going to try it out and let you know.Shirley @ Kokken69https://www.blogger.com/profile/02698926168043709934noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-47106039834455502022009-12-29T02:06:06.554+08:002009-12-29T02:06:06.554+08:00Once I saw on a Chinese eating show, interviewing ...Once I saw on a Chinese eating show, interviewing a famous Guangzhou porridge shop, asking the techniques of making smooth porridge. The owner said, The rice is marinated with salt and oil and they used to cook porridge with well water, and it's really smooth. Now that they no longer can use well water, they subtitute with some century egg yolk mixed in to marinate the rice before cooking. <br />Century egg yolk is alkaline :) So is well water :)WendyinKK https://www.blogger.com/profile/08266961453200555850noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-17395730820276400082009-12-28T20:32:05.588+08:002009-12-28T20:32:05.588+08:00Hi Zurin, don't bother about the Chinese clay ...Hi Zurin, don't bother about the Chinese clay cup LOL! I have not verified whether the theory works! Thanks for dropping by!Shirley @ Kokken69https://www.blogger.com/profile/02698926168043709934noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-67647858602345194992009-12-28T20:08:53.210+08:002009-12-28T20:08:53.210+08:00I am trying this when I get a chinese clay cup. :...I am trying this when I get a chinese clay cup. :)zurinhttp://www.cherryonacake.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-30488336477713182822009-12-06T20:57:26.935+08:002009-12-06T20:57:26.935+08:00Wendy, Thanks for the tips. I tried cooking it the...Wendy, Thanks for the tips. I tried cooking it the second time round with normal water in my new cast iron pot and did exactly what you suggested. I turn off the fire and let the porridge sit. The cast iron really keeps the heat in really well... :)<br /><br />Ju, great tip! Makes sense - that's what I was told to do when I wanted to steam glutinous rice or cook sago... Will try again when I get back from my business trip...no more cooking for another 2 weeks! <br /><br />So happy to get all the great advice. Thanks, Ladies!Shirley @ Kokken69https://www.blogger.com/profile/02698926168043709934noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-11294836811058475112009-12-06T15:46:55.062+08:002009-12-06T15:46:55.062+08:00Yummy! I love porridge like that. If you want to u...Yummy! I love porridge like that. If you want to use less water, just soak the rice grains for at least 30mins. I used to soak them overnight so that I could make porridge for my kids first thing in the morning. It will also cook very quickly because the soaking would have softened the grains. I like to cook porridge using a claypot. Sometimes, I add a lil salt and a couple drops of oil during the soaking to make it even smoother :)Ju (The Little Teochew)https://www.blogger.com/profile/15400827190284879780noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-36397643781275266732009-12-06T15:16:43.908+08:002009-12-06T15:16:43.908+08:00From what I know.. most people will cook the porri...From what I know.. most people will cook the porridge until the rice is just cooked and turn off the fire. Let the porridge sit until the rice grains expand.<br />Putting in a porcelain spoon into the porridge while cooking will save u all the trouble of stirring.<br /><br />This is something I learnt from my late grand aunt.WendyinKK https://www.blogger.com/profile/08266961453200555850noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-26924940740169680932009-12-03T16:25:23.128+08:002009-12-03T16:25:23.128+08:00Allie, Tigerfish - Thanks for stopping by. Like I ...Allie, Tigerfish - Thanks for stopping by. Like I said, I still need to verify if my theory is correct.. will keep you posted :)<br /><br />Quinn - Yes, indeed. Adding chicken broth would definitely enhance the flavour. I did not have any chicken broth on hand so I just seasoned it with salt - which tasted suprisingly good too...:)Shirley @ Kokken69https://www.blogger.com/profile/02698926168043709934noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-86561209954295310072009-12-03T13:34:15.066+08:002009-12-03T13:34:15.066+08:00Nice pic! I would have added chicken broth rather ...Nice pic! I would have added chicken broth rather than water though since you're going to drink that soupy liquid. What do you think? That's just what my mum does at home and no, I'm no Teochew!Quinnhttps://www.blogger.com/profile/05186520384489064575noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-71963264456026868372009-12-03T13:20:21.633+08:002009-12-03T13:20:21.633+08:00It sounds so interesting. I will try if I have a c...It sounds so interesting. I will try if I have a chance. I love Teochew porridge and I know what you mean by stalls mixing cooked rice with water to make that bowl of Teochew porridge...bleh :Otigerfishhttps://www.blogger.com/profile/13575213806359208350noreply@blogger.comtag:blogger.com,1999:blog-8708068554052819005.post-19127424173059747272009-12-03T11:51:55.226+08:002009-12-03T11:51:55.226+08:00Your porridge looks lovely and delicious! Yum!Your porridge looks lovely and delicious! Yum!Alliehttps://www.blogger.com/profile/05616854334451945799noreply@blogger.com