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Recipes

Budor Udang

INGREDIENTS

(6-8 portions)

  • 2 cups Kinmemai Better White™
  • 10 cups Water and chicken or prawn stock, (use more if watery gruel is preferred)
  • 2 Cakes of Tau Kwa (firmed bean curd cake), cut into strips
  • 300g Peeled small prawns
  • 1 tbsp. Tau Cheow (soya bean paste)
  • 1 tsp. Chopped garlic
  • 1 tsp. Light soya sauce
  • Pepper

GARNISHES

  • Fried chopped garlic, available bottled
  • Fresh coriander leaves
  • Chili paste, optional

INSTRUCTIONS

  1. Soak Better White™ rice for half an hour.
  2. Heat 2 tbsp. oil in a wok and fry tau kwa strips till golden. Place on kitchen paper to drain, and leave aside.
  3. Heat 1 tsp. of oil in a pan to soften chopped garlic and soya bean paste. Add stock.
  4. Drain soaked rice and add to pot. Add water to make up 10 cups, then bring to boil. Turn down fire and continue to simmer till rice grains are soft.
  5. Once rice is softened, add the peeled prawns and tau kwa strips and bring back to boil. Season with pepper. Add soya sauce, if preferred, to taste.
  6. Ladle porridge into small bowls, and garnish with fried garlic and fresh coriander leaves. Serve with chilli paste on the side.
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