庙口咸粥 Keelung Temple Savoury Porridge

If you ever visited Taiwan night market, you should not be unfamiliar with this 'Kiam Muay' a.k.a Savoury Porridge. There are lots of fascinating varieties of food which consist of over 300 food stalls stretching along at this Keelung Temple Night Market  基隆庙口夜市!! I really like this recipe book I've borrowed from the library naming "台湾小吃图解版" Its clear and simple instructions make it real easy to prepare some Taiwan inspired delicacy right at home :D I've tested out quite a few recipes from the book (with slight modifications here and there) and all turned out not too bad :D This savoury porridge is the first recipe I've tried out from the recipe book, which indeed full of rich flavours attributed from the ingredients like dried mushroom, dried anchovies and dried shrimps. A hearty one pot porridge dish!

Main ingredients in this savoury porridge : dried anchovy, dried shrimps, dried shiitake mushoom, fresh pork fillet

Recipe ref : 台湾小吃图解版
Ingredient (3-4 servings)

• 50gm pork fillet, thinly sliced
• 4 dried dried shiitake mushroom, softened and sliced thinly *
• 20gm dried shrimps, softened*
• 15gm dried anchovies, rinsed
• 2 heap tbsp fried shallots
• 200gm cooked rice
• 800ml stock (Simmer 300gm pork ribs with 1.5L water for 1 hour)
• salt & pepper to taste
• chopped chinese celery for garnishing

Method

1. Heat 1 tbsp oil in wok. Add dried shrimps and mushroom, sauté till fragrant.
2. Add in sliced pork and stir fry till meat turned white.
3. Add in ikan bilis and fried shallots and mix evenly.
4. Add in stock, *liquid from soaked mushroom and shrimps and cooked rice and stir evenly. Bring to boil.
5. Cover and lower heat, simmer for 10 mins. Add in salt & pepper to taste. Garnish with chinese celery and serve immediately.

Cook-Your-Books #15 @ kitchen flavours

I am submitting this post to Asian Food Fest – Taiwan hosted by travelling-foodies