Sliced Fish Porridge

What's life without food? Singapore's quite famous for the type and variety of cuisine and food they have, for that, i'm glad my love for food has never died.

Thanks to my mum for being semi-retired, i'm able to take the wok and pan from the kitchen and become 'Chef" of the house. My passion for food is developed from my love for eating. I used to be a glutton, but ever since i'm down with some health problems, cooking has been my alternative.

From now on, i'll be proudly sharing my recipes with friends or anyone reading this blog. You can even get any recipe from me personally if you want.

Today i tried cooking porridge. The key to cooking porridge is the texture of the porridge. There's lots of style is cooking porridge, ranging from Teochew style to Taiwan style etc.
There you go.

Sliced Fish Porridge (Serves 4)

Ingredients:
1 1/2 cup of uncooked rice.
250g Fish Fillet
20g Dried Scallop (optional)
Sprinkle of Pepper
1 Teaspoon of Sesame Oil
2 Tablespoon of Light Soya Sauce
1 Tablespoon of corn starch / tapioca flour
2.5L of Water
100g of Ikan Bilis
Chicken / Fish Bone (optional)
1 Egg

Method:
1. Add the 100g Ikan Bilis (You may add chicken or fish bone for better taste), along with the 2.5L of water and boil it for 30 mins.
2. Remove the ikan billis, wash the uncooked rice and put it into the pot and bring it to boil.
3. Once it boils, turn to low fire and let it simmer, while stirring occasionally to prevent 'crust' forming at the bottom of the pot.
4. Slice the fish fillet into slices and put it into the mis with 1 tablespoon of light soya sauce and 1 tablespoon of corn starch / tapioca flour.
5. Throw in the fish fillet and add in 1 teaspoon of sesame oil, 1 tablespoon of light soya sauce and srpinkle some pepper.
6. Continue to let it simmer and stir occasionally for 10 minutes.
7. Add in egg in the porridge and mix well.
8. Serve.

PS: You may replace sliced fish with other food like chicken, fishball or even seafood but at your own risk. =)