My kids love porridge. Once a while, my hubby will also request for this. I guess too much rich food sometime makes us crave for simple food.
I learnt how to cook porridge from my mom. She has this skill of cooking porridge that has this thick and velvety texture. She is so good at it that I don’t recall her burning her congee. Her trick was NOT TO STIR it. Simply let it simmer. Easy as it sounds but I still get a 60% chance of burning my pot. So I still have a long way to go.
My kids love grandma’s porridge and grew up with it, that they frown upon Teochew porridge.
I remembered our first visit to a Teochew Porridge stall. My son refused to eat it as he said it is not porridge. It is just rice with water.
For my porridge, I usually used broth instead of water. I will cook a big pot of stock and have it deep freeze. I find that it is so much more flavourful this way.
For this particular day, we decided that plain white porridge will go very well with Kokken's Braised Mushroom meat sauce that I had prepared last week. Her meat sauce looks so divine that it is hard to pass this. Thus, when I had sometime on hand, I cooked it without knowing how to pair it. Thus I decided to deep freeze it just to standby.
Matching this was by instinct, but I have no regrets. It was simply delicious.
Thanks so much for sharing.