150g rice ? washed and soaked in water for an hour
25g dried mussels
25g dried prawns
2 tbsp oil
3 thin slices ginger
Seasoning
1/2 tsp sugar or to taste
1 tsp salt
1 tsp chicken stock granules
Pepper to taste
Garnishing
1 salted egg ? hard boiled and halved
Some chopped chilli padi, spring onions and parsley
Method:
HEAT oil and saute dried prawns until fragrant. Dish up.
Cook rice with 5 cups water in a deep saucepan until water has come to a boil. Add sauted dried prawns, mussels and ginger. Bring to a boil again and simmer until rice is puffed up.
Add seasoning and dish out porridge. Serve with salted egg and chilli padi.