No matter how I try, I can never cook nice fish porridge like the one selling outside. The slice fish can never be as "smooth and tender" as selling outside though I use the same type of fish (I did ask the stall owner). The soup is also not as tasty, is it the stall owner add rock sugar to the soup besides the MSG they have added. Guys, any idea ?
They boiled the soup with fish bones for hours, did you?
me no like fish porridge
i like fried fish beehoon with milk
They marinate it with flour to retain the "juice" that why they are smooth and tender.
Originally posted by ditzy:They boiled the soup with fish bones for hours, did you?
Boil for half an hour only. What about the fish, their fish in fish bee hoon and fish porridge are all so smooth. Friends told me to add egg white and corn flour but they all don't work.
And dun overcooked the fish.
Originally posted by FireIce:me no like fish porridge
i like fried fish beehoon with milk
香港街�记
Originally posted by Pinknutri:
Boil for half an hour only. What about the fish, their fish in fish bee hoon and fish porridge are all so smooth. Friends told me to add egg white and corn flour but they all don't work.
You see, thats why it tastes like crap. Do your friends open restaurants selling fish porridge? If they are so smart, how come they are not doing it?
Short cut way of cooking fish porridge. Add oyster sauce, seseme oil and light soy sauce for the soup . Get batang fish for the porridge. cook with ginger.
Taste good. that is my personal recipe.
i prefer abalone porridge...hmmm yummy....and juicy as wet
okok...fish porridge....make sure the fish is not stinks...need ginger slices
add sugar in porridge???why not add lobster..caviar and scallops in it as well???
cooking porrridge exactly the ones u have at food court n restaurants is easy!
if u have tasted the ones at restaurants then u would find it easy n cheap....
just dump 1 cup of cooked rice into pot of boiling water.....add thin slices of ginger using the finest n sharpest japanese knife...add pork or fish...boil till it looks like those that u have at hawker centre..its congee.ADD fried shallots...add sesame seed oil....followed by liberal amount of fine ginger slices n optional raw egg in bowl of porridge.
i cook like that when im free and often find its the same or better than spore hawker porridge congee.
pretty soon i will be adding fish roe if i get good supply of fish....
for cooking fish as in seafood soup style......the fish i notice is often firm so its fresh fish.or using physics.....cook fish and soak it in ice.the fish will suddenly firm up n be rubbery instead of mushy...
or using chemistry...soak the raw fish for 10 secs in boiling water...lift it out and soak in cold water with bicarbonate soda solution.....tgis solution will make fish soft yet crunchy but its bad for health in the long run.troublesome too .
of course i have never tried it at all but i suppose thats how fish should taste like from my theory.
whipping up a bowl of delicious porridge is easy..
1st:cook water
2nd:add rice when water is boiling..simmer for a while
3rd:add a knoll's fish stock cube
4th:add fish slices(dont overcook)
5th:add seasoning
and you're done !
pm me if u wan a recipe