Rice Cooker Recipe: SUPER EASY Seafood Porridge (Congee) 电饭锅海鲜粥
Before going on, we would like to give special thanks to Shogun by La Gourmet for letting us try out their high quality non-stick pan in the video. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs.
Buy similar pan from La Gourmet
In case you haven’t noticed, we love seafood but we gotta take it in moderation since none of us are getting any younger :p. This seafood porridge is so easy to cook and so yummy. Literally just dump everything in the rice cooker and voila! The seafood you use in your porridge doesn’t need to be exactly like ours. As long as they’re seafood, they’re good to be used to put this dish together.
Refer to the ingredient list below and watch our step-by-step video here for your easy reference.
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Serves 6 pax
Making the porridge base:
– 9 cups of water
– 30g of dried scallops soaked in 1 cup of hot water – shred scallops when soft and pour all the contents including water into the rice cooker
– 1/4 cup of glutinous rice
– 3/4 cup of Jasmine rice
– 100g of ready made fish paste
– 125g of minced pork or chicken
– 1/4 teaspoon of ssalt
– 1.5 teaspoons of cornflour
– 1 teaspoon of flounder or sole fish powder (can be replaced w/ 0.5 tsp of salt)
– A few dashes of white pepper
– 250g of prawns (marinated with a pinch of salt & sugar)
– 100ml of cooking oil (can use peanut or vegetable oil)
– 400 – 450g of crab
– 1.5 teaspoons of salt
Looking for some of the things or ingredients we used in this video but not residing in Singapore? We welcome you for a vacation in Singapore or simply click one of these links to see similar or substitute products on Amazon. Happy shopping!
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