Fried dace black bean porridge

I’ve been eating porridge mixed with my favourite fried dace + salted black beans (tau si yi). It is a must with Teowchew porridge. Then I devised a recipe to make it tastier.

Put in rice (for 2 person) into a crockery pot and put in sufficient water to make porridge. Put in 3/4 cube of Knorr’s ikan bilis stock. Adjust to “High” level. Leave it for about 1 hour.

Now, go and clear the tau si yi of bone fragments. Mash the fishes to smaller chunks. Use a scissor to cut it to small small chunks if you’re like me who can’t chew much.

After 1 hour, the porridge should be boiling. Add in the mashed fish meat, black beans and its oil gravy. Stir well. Close the glass lid and let it cook for another 1,2 or maybe 3 hours in “Low” level.

By the way, if you don’t have a crock pot and you’re using the conventional cooking pot over the gas stove, you gotta look out while it boils. Make sure it don’t dry up.


Rice for 2 persons

1 can of fried dace and salted black beans (get those from China. They’re tastier and better than those of local brand like Yeo’s)

1 cube of Knorr ikan bilis stock


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