Chiuchow-style Rice Porridge

Ingredients

This adaptation of Pulagam to Chiuchow-style Rice Porridge introduces Chiuchow cuisine's distinct flavors and spices. The original Pulagam is typically seasoned with Indian spices like turmeric, cumin, and mustard seeds, while the Chiuchow-style version incorporates ingredients such as dried shrimp, pickled radish, and soy sauce. These additions give the porridge a unique umami flavor and a hint of tanginess, setting it apart from the original dish. We alse have the original recipe for Pulagam, so you can check it out.

• 1 cup (200g) jasmine rice 1 cup (200g) jasmine rice
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 tablespoon dried shrimp, soaked and minced 1 tablespoon dried shrimp, soaked and minced
• 2 tablespoons pickled radish, finely chopped 2 tablespoons pickled radish, finely chopped
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 40g, 1g
• Protein: 6g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the jasmine rice under cold water until the water runs clear. Drain well.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and chopped onion, and sauté until fragrant and translucent.
3. 3.
   Add the soaked and minced dried shrimp to the pot, and cook for another 2 minutes.
4. 4.
   Stir in the pickled radish and cook for an additional minute.
5. 5.
   Add the rinsed jasmine rice to the pot and stir well to combine with the other ingredients.
6. 6.
   Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat to low and simmer for about 30 minutes, or until the rice is cooked and the porridge has thickened to your desired consistency.
7. 7.
   Stir in the soy sauce and sesame oil. Season with salt to taste.
8. 8.
   Serve the Chiuchow-style Rice Porridge hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Dried shrimp — Soak the dried shrimp in warm water for about 10 minutes before mincing them. This will help soften them and remove any excess saltiness.

Tips & Tricks

• For a vegetarian version, replace the chicken or vegetable broth with vegetable stock.
• Customize the porridge by adding cooked chicken, shrimp, or vegetables of your choice.
• Adjust the thickness of the porridge by adding more or less broth according to your preference.
• Garnish with additional toppings such as sliced green onions, fried shallots, or a drizzle of chili oil for added flavor.

Serving advice

Serve the Chiuchow-style Rice Porridge as a comforting main dish for breakfast, lunch, or dinner. It can be enjoyed on its own or accompanied by side dishes and condiments.

Presentation advice

Present the Chiuchow-style Rice Porridge in individual bowls, garnished with fresh cilantro. For an elegant touch, serve it with a side of pickled vegetables or a small dish of soy sauce on the side.