Goldilocks & The 3 Bears Porridge
As the bowls of porridge cool in the air cond, little Goldilocks slips a spoon to sample their taste, trying to ensure they keep up to her food standard. She tries spoon after spoon, and suddenly, develops a sneaky thought to store all the porridge… in her belly. Out of thin air her friend named Good Sense or sometimes known as Reality appears. Good Sense drills some salient points into Goldilocks, reminding her that eating this would only lead to extra calories not being burned since Goldilocks had her dinner not too long ago. Goldilocks thanks Good Sense and resolves to be contented with just guarding the bowls of porridge until they are properly cooled for refrigeration. The End. ^.^
Main Ingredients are:
Two packets of baby carrots
2 x 3″ old ginger
2 dried scallops
1 white onion
pinches of sea salt
6 tbsp Chinese rice wine (adjust according to taste)
400g butter fish (add later)
6 fresh scallops (add later)
And most importantly, use Nishiki rice (or any Japanese sushi rice) - 1 cup
Leave some room in the pot because the butter fish and scallops will be added later.
This is the consistency after 30 mins. It is very important to check on the porridge to ensure it doesn’t stick to the bottom of the pot.
Add water and let the microwave oven wield its magic again.
At the 90th minute, check on the porridge again. This time add the butter fish.
And also the fresh scallops. It’s important not to put them at the start of the cooking process to preserve the shape. See how the hot porridge is cooking the scallops already.
For me the perfect taste comes with continual testing of the porridge. I removed the mussels and added more ginger and salt.
The final taste has a nice subtle seafood scent, sweet and really addictive!
Notice how the rice has completely broken down. From this pic, it would seem a little watery. But keep stirring, the consistency will thicken into a smooth, buttery finish.
All in, this slow cooking process should take about 2 hours.