Family Style Dried Oyster Porridge

This is the porridge I cooked for dinner when we came back from 'Cheng Beng'.  Too tired [after a day out under the scorching sun] to cook anything much, this porridge served with Chinese cruellers [freshly fried, available in the evenings nearby my house] is more than satisfying, lol....

I prepared all the ingredients until step 2 before leaving for Cheng Beng.  Cool and kept it in the fridge.  Before meal time, I add water to the prepare rice, bring it to boil and cook... [hassle free cooking].  Takes about  30 minutes and the porridge is ready. 
Ingredients

[serves 2-3]

1 cup rice - wash and drain

100 gm pork belly [skin removed] or lean pork fillet - cut thin strips 

1 tbsp dried prawns - rinsed

5-6 dried oysters [big ones] - soaked to soften and cut halve
2 shallots - sliced

2 cloves garlic - chopped

5-6 cups water [or enough to cook porridge]

1-2 tbsp oil
some chopped coriander leaves and spring onions

1-2 pieces Chinese crueller [yew char koay] - cut small pieces
Seasoning to taste

2 tbsp light soy sauce

1 tbsp oyster sauce

1/2 tsp each of salt and pepper

1/4 tsp msg or chicken stock granules

1. Heat oil in wok, saute shallots and garlic until aromatic and brown.
2. Add in dried prawns, dried oysters and meat to fry for 1-2 minutes or until fragrant.  Add in the rice, stir to fry for a minute.  Add in seasoning to mix.   Stir to combine. 
   
   
3. Dish out into a big pot, add in water.  Bring to a boil for 10-15 minutes.
4. Taste to adjust seasoning.  Off fire and cover pot for 5-10 minutes before serving.
   
5. Garnish with spring onions and coriander leaves.  Serve with Chinese cruellers.
   

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