Thursday, 1 May 2008


Seaweed and century egg porridge may sound plain and boring, but really is the best. Especially when cooked in chicken, ikan bilis and belacan stock with just a bit of ginger and soy sauce. Yum. If you're cooking it, don't forget to add two kinds of seaweed! Wakame, the kind you'd put in miso soup, and seaweed flakes, the kind you use as a topping for okonomiyaki and takoyaki. Maybe next time I'll try adding dried scallops.

As I said, yum.

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