I prefer to cook the porridge in a rice cooker as it is easier, faster and you need not worry of porridge getting burnt on the base. When cooking porridge on a gas stove, you need to stir frequently to get the consistent texture and to avoid the porridge burnt on the base. So in a rice cooker, all you need to do is to add the necessary ingredients and water at right times and provide a good stir when necessary to make a good consistent texture.
I would be using fresh King fish (Known as "Batang" locally) as the main ingredient.
- Wash rice thoroughly in pot, add dried scallops including water that you used to soaked the scallop and then add with 1 litre of water. Put pot into rice cooker and press down the "cook" button. When steam starts to rise from the rice cooker, add in slices garlic and ginger. Let it cooked till the "cook" light off. Then add more water (half of the pot) and stir well to give an consistent texture, press down the cook button again and continue to let it cook.
- When the porridge boils, add more water to almost 3/4 full. Let it cook till boils again.
- This time you will see the porridge texture become more thick, smooth and consistent. Add in preserved vegetable. Stir and mix well. Let it cook for about 10 minutes.
- Finally, add in slices fish (discard the salt water) and stir well. Let it cook for another 5-7 minutes.
- Off the rice cooker and serve porridge in a bowl. Put slices fish cake and chopped century egg on top of porridge. Garnish with chopped coriander and fried shallot. Add fish sauce, sesame oil and pepper as desired.