Making Dual-Rice Porridge as our comfort dinner from my kitchen in Singapore. During the Covid-19 crisis, we must remember to eat right and nutritiously to build up our immune system. As a Food Researcher I am sharing what I created today, a Dual Rice Porridge dish and hope to inspire you.
First, I cook the porridge by rinsing 1/4 cup Thai Riceberry and 1/4 cup Japanese Short Grain Rice. Add the dual rice together with 3 1/2 cups water to boil to make Dual Rice Porridge.
While the porridge is cooking, I get ready 1/2 cup mini Silver Baits (which I kept in the freezer), cut 1 thumb size Ginger to slices, cut half Cabbage to big slices, remove shell from 1 Black Century Egg and cut to pieces, get 3 TBS dried Japanese Wakame (seaweed) Clams seasoning and separate the stems from Leaves of 1 small stalk of Xiao Bai Cai. Also toast 1 pair of You Tiao 油条 (Chinese Crullers) which I scissor cut to rounds.
When the rice porridge is almost ready, drop in Cabbage and Silver Baits to cook together. When Cabbage becomes soft, add in Wakame Clams as seasoning together with the cut Black Century Eggs, then add in Xiao Bai Cai and 1 tsp Himalayan Pink Salt or to taste.
Off heat and scoop the cooked Dual Rice Porridge into individual Big Bowl, scatter in some cut You Tiao and serve piping hot. This portion serves 2 big bowls for Samurai and me as a complete meal.
Day 21, on Singapore’s Circuit Breaker Mode 27 April 2020.
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