A simple taste of nostalgia! A pot of easy-to-cook shredded chicken porridge which is great…
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We had been having porridge for the past few days because the little one is at home with me. For lunch, I would always cook porridge because it’s the easiest one pot for me!
Yesterday, I suddenly thought of having the peanut porridge – those I had eaten at the morning stalls in the hawker centre when I was a child. So I decided to cook that, and I am glad my 27 months old toddler loves it too!
I served it together with shallow fried crispy dried whitebait fish. You simply need to rinse the dried whitebait fish a couple of times, pat dry thoroughly on kitchen paper towel, shallow fry them to golden crisp!
This porridge is quite easy to prepare, even if you didn’t have time to soak the peanuts for hours or overnight. I simply soaked the peanuts for a while (about 30mins), then transfer to a pot of boiling water, to boil and simmer for about 30 mins. The peanuts should be softer if you can boil them for about 1 hour before cooking it together with the porridge.
I boiled the peanuts while making the ikan bilis stock, so it feels like there’s no time wasted for me!
I am also using a normal rice bowl for measuring peanuts and ikan bilis. So it’s really easy right!
Simple Peanut Porridge
(Serves 2 – 3 Adults)
– 1/2 cup rice, rinsed and soaked
– 3/4 bowl of peanuts, rinsed and soaked for 4-5 hours or overnight
– 1/2 to 3/4 bowl of ikan bilis, rinsed
– 1 pc of ginger, optional
– 2 pcs of dried scallops
– 2 to 3 pcs of red dates
– 3 to 4 cups water
Ideas for Garnish:
– Fried whitebait fish
– Fried shallots
– Chopped green onions
1. If you have time to soak the peanuts, you can skip this step. If you didn’t manage to soak the peanuts, simple bring a pot of water to boil, add in the peanuts to simmer for about 30 mins to 1 hour before cooking it in the porridge.
2. At the same time, prepare the ikan bilis stock. Place ikan bilis into stock bag (I bought mine from Daiso), add in water, dried scallops and red dates. You can also add in a small pc of ginger if you are afraid of the “fishy” smell. Bring it to a boil. The water will determine if your porridge is more watery, or thicker. You can also add more water as the porridge cooks later. Boil and simmer for about 30 mins.
3. After cooking the ikan bilis stock and letting it simmer, you can now remove the stock bag and add in the rice grains carefully into the hot stock. You might also want to remove the red dates, which I didn’t. Drain the boiled peanuts and add into the pot of stock.
4. Let the porridge come to a boil briefly, at around medium heat. Lower the heat and simmer the porridge for about 1 hour. Check on the porridge regularly and stir it. You would see the porridge thickening towards the end. If water is not enough, you can top up with hot water.
5. Once cooked to your desired consistency, dish up and served with garnish.