Porridge with Bean Curds and Vegetables (Kiam Moi/Ber; 咸粥 / 咸糜)

Kiam moi/ber (咸粥 / 咸糜) is porridge cooked with bean curds and vegetables. Kiam moi ber (咸粥 / 咸糜) which is in Hokkien is translated as salty or salted porridge. It is a complete one pot porridge meal which has minced pork, bean curd, vegetables, mushrooms, and dried scallops.

Kiam moi/ber is one of our family’s comfort food. The traditional version had dried oysters and dried shiitake mushrooms. My version has dried scallops and fresh shiitake mushrooms.

Note:

Tbsp = tablespoon.

Tsp = teaspoon.

Chopped = chopped or cut into ½ cm pieces

Soya Sauce = ordinary all purpose or light soy sauce. Do not use dark soy sauce.

Thick Caramel Sauce = This thick caramel sauce is soya based and is not too sweet. It is often used for meat-based stir-fries, Asian stews and rice or noodle dishes.

Porridge = A basic Chinese porridge is a soupy porridge made with rice and water. This is usually eaten plain and served with side dishes. Whereas complete porridge meals are cooked in one pot. They are flavoured and come with meat or seafood and vegetables.

Bean curds = The bean curds used in this recipe are known as Tau gua in Hokkien or dou gan in Mandarin. Tau gua or dou gan (豆干; dou gan) is firm tofu (豆腐; dou fu) which is popular in Chinese cuisine. Firm tofu has to be differentiated from soft tofu, as it may not be appropriate to substitute soft tofu for firm tofu in recipes which call for firm tofu.

INGREDIENTS:

 

Main

2 cups Jasmine Rice.

20 dried scallops, washed before using.

10 cups (2 litres) water.

250 g minced pork.

4 to 6 pieces (400 to 500 g) tau gua (firm tofu), cut into 3 cm by 2 cm pieces.

300 to 400 g Shiitake mushrooms, sliced to ½ cm widths.

2 to 3 tbsp cooking oil.

6 to 8 shallots, finely chopped.

6 cloves garlic, finely chopped.

1 large carrot, cut into ½ cm pieces.

300 g long beans, cut into ½ cm lengths.

1 tbsp salt, used whenever required at each stage of cooking.

½ tsp white pepper powder.

2 to 3 tbsp thick caramel sauce, to taste.

2 tbsp chopped Chinese celery leaves.

Marinate

2 tbsp soya sauce.

1 tbsp sesame oil.

½ tsp salt.

½ tsp white pepper powder.

1 to 2 tbsp potato flour or corn flour.

METHOD:

1. Marinate the pork with the marinate ingredients and use the potato starch to form them into meatballs. Keep them in the refrigerator for 10 to 15 minutes.
2. Prepare all the shallots, garlic, vegetables, mushrooms and bean curds.
3. Fry the sliced bean curds in 1 tbsp of oil at low heat in a pan. Place this in a separate bowl or plate and mix some soya sauce with it.
4. Rinse 2 cups of rice in a large pot and discard the water.
5. Add 10 cups of water to the rice in the pot and boil at high heat.
6. Sauté the shallots for 1 minute in 1 to 2 tbsp of oil until fragrant followed by the garlic.
7. Add the carrots and long beans. Stir and mix and sauté with a dash of salt for 2 minutes or until the vegetables are cooked.
8. When the water in the pot starts boiling, add the meatballs, bean curds, mushrooms and close the lid. Simmer for 3 to 5 minutes or until the rice is cooked.
9. Add the carrot and long beans and caramel sauce to the porridge. Stir and mix and let it simmer for 2 minutes. Add a dash of salt to taste if required, and pepper.
10. Switch off the flame, add the chopped celery and close the lid. Let it rest for 5 minutes..
11. Scoop the porridge to the dining bowls and serve hot.

Prep Time: 20 mins

Cook Time: 20 mins

Total Time: 40 mins

Cuisine inspiration: Malaysian Chinese/Hokkien.

Servings: 4.