Teochew or Chiu Chow Oyster porridge is one of our comfort food. Joe love to have it with the chilli padi (optional). Every spoonful of baby oyster and porridge with the heat from the chilli padi brings out the rich seafood taste. If you love oysters, this is a truly must try the recipe!
A really simple dish, easily whipped up in 45mins. Note that the texture is not Congee which is usually thicker texture. This porridge has broth and the grains still hold their individual form.
Teochew porridge, for the uninitiated, is probably quite queer. This is rice porridge by the way, not oats. But rather than its better known Cantonese congee cousin, Teochew mui is plain, not flavoured at all by the stock it’s cooked in; and the softened grains are still whole, not broken down completely into a thick creamy jook. The best way to describe it is probably…watery rice. Doesn’t sound very appetising we know, but this is my ultimate comfort food, especially when in the cold days.
Tips for oysters
- Buy frozen oysters from the wet market from stalls selling shellfish, or from the supermarket. Fresh oysters are more succulent and better in taste than frozen but they are not easily available in the markets.
- After de-freeze, the oyster, add two tablespoons of cornstarch into the bowl of oyster and mix well, in a while you will see black dirt coming out of the oyster, rinse and drain well and you are all ready to go.
- Adjust the timing of cooking the oysters if you are using smaller or larger oysters, fresh or frozen oysters, so they won’t overcook. Fresh oysters need a slightly longer time to cook than frozen ones. Do not overcook the oysters otherwise, they will turn rubbery.
We know we’ve gone really very basic with this, but it is kind of in the Teochew spirit of simplicity.
Teochew’s Oyster Porridge
200 g oyster(raw)
salt as needed
1/2 bag enoki mushrooms
2 shiitake mushrooms (fresh)
1/2 stalk Japanese long onion( small)
1/4 bunch spring onion
2 cups cooked rice
2 tsp Japanese soup stock(liquid dashi, katsuodashi)
360 ml of water
2 tbsp Kikkoman Soy Sauce
1 tbsp sake
- Thoroughly wash the oysters in salt water (slightly less salty than sea water).
- Chop the enoki and shiitake mushrooms. Finely chop the green onion, and cut the chives into small, bite-size pieces.
- Rinse the rice in a strainer and set aside.
- Add (A), both enoki and shiitake mushrooms and the green onion in a pot. Once boiling, add (B).
- Once boiling, add in the rice and oysters. Cook until all ingredients are cooked through, scoop the scum from the surface and serve in a bowl. Garnish with chives.