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Chinese New Year Rice Porridge
My mum made this bowl of rice porridge cooked with luxurious Chinese New Year leftovers. She first cooked a huge pot of soup broth with pork bones, fish maw and cabbage.
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When ready to serve, she cooked the luxurious ingredients on an individual portion basis – yes, if there are 10 people, I can imagine a long queue as she cook it bowl by bowl. Actually, we all came home at different times, so cooking it like that is as fresh as can be and made each of us feel special. Everyone gets a single portion of luxurious ingredients such as baby abalones, shabu shabu pork, fresh scallops and premium “ang kar” prawns. It sort of remind me of Teochew seafood porridge. This is a great recipe for clearing your kitchen of Chinese New Year leftovers, and the light-tasting soup broth is just perfect after all that feasting.
I really don’t know how to name this dish, so I am calling it a “Chinese New Year Rice Porridge” since it is made with CNY goodies. If you have eight premium ingredients, I guess you can give it an upmarket name like Eight Treasures Porridge to entice your diners :)
Wow, so luxurious, the broth must be very sweet too.
I call it “X Treasure Porridge” where X= # of treasures in there :D The broth must be super flavorful even though light-tasting.
I have all the ingredients minus the abalone. I can still cook this porridge, hehehe! Thanks for sharing, it must be delicious too.
Looks like a lavish feast. I love how CNY always leaves so much for delicious leftover meals after the event itself.
While most of us turn the leftovers into the usual ‘Chai Boey’ (pretty much leftover food stew), you guys turned them into something this luxurious, LOL! =)
I am not a fan of congee or porridge, but abalone, hehe….that’s one wonderful bowl of treasures eh? ;-)
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