| food | Food type | Main Ingredients | Take time | Serve |
| Chinese food |
Rice and flour |
Other | 45 Min | 1 Serves |
ingredient
- 20 abalone, cleaned (without shells) (ingredients for stewing abalone)
- 1200 ml. water
- 150 ml. Shoyu Takumi
- 50 g. sliced old ginger
- 200 g. broken jasmine rice
- 1000-1500 ml. water
- 1/4 tsp salt
Preparation
Step 1: Braised abalone
Step 2: Make abalone porridge.
- Place a pressure cooker on the stove, add water, soy sauce and ginger, and bring to a boil.
- Add the clams and cover with a lid. Set the timer for 15 minutes.
- When the time is up, remove from the oven and set aside.
Step 2: Make abalone porridge.
- Wash the rice and boil it over low heat with a little salt until the rice is cooked.
- Wait until the rice is cooked and then add pandan leaves to get a fragrant smell.
- Scoop the congee into a bowl and place the abalone on top of the congee.
- Then ladle the soup from the abalone stew over it.
- Sprinkle with chopped ginger, spring onion and fried noodles.
