Ikan Haruan Porridge

Ikan Haruan Porridge

Ikan Haruan or 'snakehead fish' contains medicinal value and is good for those patient after an operation. It helps to heal the wound faster. It is good for both the men and women who have gone for surgery. It aids in healing the internal wounds.

Ingredients:
1 cup rice grains
4 - 6 cups water
1 snake head fish (ikan haruan)
2 cm ginger
2 shallots
1 spring onions
1 tsp salt
1 cube anchovy stock
sesame oil for frying

Method:
1.Clean ginger and cut into fine strips. Wash rice grains until the water is clear. Pour the rice grains in a slow cooker on high heat and boil with water until the rice is cooked and soft. This will take about 4 hours. Add in salt and anchovy stock.

2. Wash fish with some salt. De bone the fish and cut into small pieces.

3. Wash and clean spring onions, ginger and shallots. Slice them finely. Fry shallots and ginger until golden brown. Put them aside.

4. When the porridge is cooked, mix in the sliced fish. Cook for a few more minutes. Serve the porridge  hot. Garnish the porridge with spring onions, fried shredded ginger and shallots.

Clay Pot Chicken Porridge

Clay Pot Chicken Porridge

Ingredients:
1 cup rice grains
4 - 6 cups water
1 piece chicken meat
2 cm ginger
2 shallots
1 spring onions
1 tsp salt
1 tsp sesame oil

Method:
1.Clean ginger and cut into fine strips. Wash rice grains till water is clear. Pour the rice grains in a clay pot and boil with water till the rice is cooked and soft. Add in salt and mix in the shredded ginger. Add more water if the rice is not soft.

2. Boil chicken meat till cooked. Shred the chicken meat thinly. Put aside.

3. Wash and clean spring onions and shallots. Slice them finely. Fry shallots till golden brown. Put aside.

4. When the porridge is cooked, mix in the shredded chicken meat. Serve in a hot clay pot. Garnish the porridge with spring onions and fried shallots.