Seafood Rice Porridge
300g Fragrance 43°N Jilin Japonica Rice plain porridge
300g Sliced fish fillet
8pcs Large prawn
3pcs Fresh squid, cleaned and sliced
100g Ikan bilis, cleaned
Some Garlic oil
Some Chopped celery
2 tbsp Oyster sauce
2 tbsp Light soya sauce
½ tsp White pepper powder
Fry ikan bilis in a stock pot over medium high heat with 1 tbsp of oil. Add 1l of water and simmer 1 hour. Strain the ikan bilis stock into another pot.
Bring the stock to a boil over medium heat. Add in fish, prawn and squid pieces, followed by plain porridge. Add in seasoning and stir well.
Stir in garlic oil and sprinkle chopped celery over, serve hot.
Note: To prepare plain porridge, bring 1 litre of water to boil in a pot and then add 300g of Fragrance 43°N Jilin Japonica Rice. Cook for 5 minutes or ¾ cooked then drain rice. Set aside for later use