This is how we do it…

This is not for those who are conditioned to think that they are sick when they eat porridge…but if you’re a porridge lover like me, read on.

A friend of mine, Jimmy, was staying at my house when he came to town and I cooked this and he loved it so much that when he went home, he cooked it for his family to try and they all thought it was chicken porridge. Well, it wasn’t. As a matter fact, it was fish porridge – tuna, to be exact.

To cook this, you will need at least a can of tuna, some slices of ginger and one ikan bilis (anchovies) stock cube…

The daun pandan (screwpine leaves) is optional but of course, it will help make the porridge more fragrant. I also added some sweet potatoes cut into chunks…

When I was in Singapore in 1973, everytime my grandparents dropped by, I would go to see them and they would take me out to eat. One of the places we went to was the Gold Leaf Restaurant, a Taiwanese restaurant along Orchard Road (Of course, it’s no longer there today!) and my grandfather would always order the Taiwanese sweet potato porridge.

I cooked one and half cups of rice in the rice cooker with 6 cups of water and I threw everything in, adding a bit of salt and msg according to taste. Do keep an eye on it and take off the lid once it has starting boiling as it may boil over. Stir regularly too especially when there is not so much water left as the porridge may stick to the bottom. Switch off the rice cooker once the water has thickened and has almost dried up. The porridge is ready…

If you want an all-in-one for a more balanced dish, you may add some greens – bayam or kangkong perhaps. I garnished it with some Chinese celery and served it…

…with some salted eggs…

I assure you that it is very easy to cook and really very satisfying to eat. Perhaps you would like to give it a try?