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Korean Oyster With Keichi And Red Dates Porridge
Korean Oyster With Keichi And Red Dates Porridge

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We hope you got insight from reading it, now let’s go back to korean oyster with keichi and red dates porridge recipe. To cook korean oyster with keichi and red dates porridge you need 15 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to cook Korean Oyster With Keichi And Red Dates Porridge:
  1. You need 1 cup rice
  2. Use 1 litter of water
  3. Take 8 dried Korean Oyster
  4. Prepare 25 dried Keichi (Wolfberries)
  5. Prepare 15 red dates
  6. Take 1 tsp Light soy sauce
  7. You need Dash salt
  8. Provide 1 garnish option
  9. Take ((1 tbsp light soy sauce with 1 tsp peri peri Chili sauce mix))
  10. Provide 2 garnish option
  11. Provide century egg
  12. Provide salted eggs
  13. Use Fresh coriander or spring onion
  14. Use Fried shallot
  15. Take Light soy sauce with hot sesame oil
Steps to make Korean Oyster With Keichi And Red Dates Porridge:
  1. Wash and soak the dried oyster in warm water for 20 minutes
  2. Wash the rice the fill it up with water and add in presoak oyster in warm water, kei Chi and red dates except seasoning, bring it to a boil then simmer for 20 minutes
  3. Add in the seasoning and simmer another 10 minutes, off heat and serve
  4. I serve my Korean Oyster With Keichi and red dates porridge TOP with 1 tbsp of light soy sauce and peri peri Chili sauce mix
  5. Optional garnish, century eggs, salted eggs, fresh coriander and fried shallot, and heated up (with light soy sauce and top with hot sesame oil)

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