Lap Cheong Porridge

Yesterday, when I was grocery shopping, I decided that I wanted to make porridge today. Not just any porridge, sweet potato porridge, yeah!

But as I was preparing to cook today, I somehow got… lazy (that’s understandable because my time has been otherwise preoccupied if you know what I mean). Lazy in a sense that I should cook the rice to last a few portions instead of just one portion, but I also did not want porridge for more than 1 meal.

So… I decided to cook rice first. And when the rice was done, I would scoop one portion out and chuck it into my small pot of boiling water to have it go for another 10 minutes or so.

So when my rice was cooking, I was going to prep the other ingredients. That’s when I realized that I forgot to buy sweet potato!

F**king hell! What the…Β I was going to make sweet potato porridge and do veggie stir fry with lap cheong (I still have half a stick left). So now I’m going to have plain porridge with veggie stir fry instead.

So as I was engaged in a bout of sulking and self-pitying, I got even lazier and thought: screw the stir fry. I’ll just chuck all the ingredients in together with the rice instead.

Well, I have never eaten boiled lap cheong before. Lap cheong in my past experience is something that we either fry or steam. Well… screw it. It is my dinner so I’ll decide how to cook my stuff. And there’s always a first.

So… when the rice was done, in goes a scoop of rice + half a stick of lap cheong + some veggies + a bit of minced pork into my little pot of boiling water. Oh, of course, seasoning… a pinch of salt, a generous amount of black pepper, and my new secret weapon: a pinch of garlic powder.

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Served with a drizzle of olive oil and a sprinkle of garlic granules

If I end up being stuck in the toilet tomorrow, at least I’ll learn something new…

14 Comments

  1. Some people love to eat porridge with lap cheong (I’m one of them) but this is the first time I’ve seen people (more like just you) cooking porridge with lap cheong! πŸ˜€

  2. You are right, there’s always a first. It’s just a matter of whether it works or it doesn’t. Your boiled lap cheong came out pink like those ordinary sausage. I’m sure it flavored the porridge quite well. This one cannot lau sai one lah πŸ˜€

  3. Never mind the sweet potatoes. Your porridge looked very good so long as got lap cheong. Now you make me greedy for a sweet potato porridge dinner too since I have got rice, lap cheong, meat floss and canned big peanuts in my kitchen. I will not forget to buy sweet potatoes. Are there no sundry shops below your apartment?

    • A few convenience stores, but none sell fresh produce except for ginger, onion and garlic, they’re all like kedai runcit. I mean, they’re all kedai runcit.

  4. Sorry, sorry, I burst out laughing when I read the part where you realised that you have forgotten to buy sweet potatoes. Never mind, your porridge looks like Teo Chew porridge which is watery with rice and I am sure the lap cheong is cooked so if you are clean during cooking (as in did not lick your fingers after handling raw minced pork), then you should be ok, no need to go to toilet many times.

    • Hahaha, so far so good. I’ve been up for 2 hours, and my tummy is still fine. So I guess it is fine. πŸ™„

  5. Looking at the photo, the lap cheong looks half cooked. Then again, there are many variants of lap cheong and it could just be the lighting in the photo. It also looks like you like your porridge watery… πŸ™„

    • That’s not due to half cooked, but due to me boiling it in the water I suppose. If I fry this shit, it will look just as dark as expected I’m sure.

      I like my porridge thick and nice, but this was me being lazy to cook porridge the proper, time consuming way. When you chuck rice into boiling water for 10 minutes and nothing more, this is what you get: semi-solid rice with water around. I was too lazy to wait longer. πŸ™„

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