Flavour and Savour - The Food Lovers' blog: Recipe

Wednesday, 15 June 2016

Recipe - "Kiam Beh" (Savoury Porridge)

‘Kiam Beh’ (Savoury Porridge) Recipe

‘Kiam Beh’ is a Hokkien dish. ‘Kiam’ means salty and ‘Beh’ means porridge.

In Hokkien, salty means savoury.

I always turn to my comfort food during cold weather and porridge is one of them.

As a tribute to my grandma, I would like to share one of her signature dishes which is ‘Kiam Beh’. Others are ‘Mee Hoon Kueh’, Popiah, Dry Wan Tan Mee and Sambal belacan. You may click the link below for the other four recipes listed at the end of this page.

Ingredients

Chicken, shallots, garlic, dried squid and dried prawns

1 cup white rice

300 gm chicken/pork (cut into small pieces)

30 gm dried prawns

6 shallots (sliced)

2 tsp chopped garlic

1 dried squid

3 tbsp shallot oil/vegetable oil

2 litre chicken stock

4 chicken thigh (drumstick – skin remove)

2 to 3 pieces of firm bean curd (tau kwa)

Spring onions for garnishing

Crispy fried shallots for garnishing

Seasoning

3 tbsp light soy sauce

1/8 tsp dark caramel sauce

½ tsp white pepper powder

Procedure

Marinade chicken/pork with 1 tsp soy sauce, a dash of white pepper and ¼ tsp corn flour. Set it aside.

As for the dried prawns, remove skins. Soak in water. Drain and rinse two times. Slightly pound it. Set it aside.

Rinse rice and set it aside.

Soak the dried squid in hot water. Cut into thin strips when it soften. Deep fry and set it aside.

Cut ‘tau kwa’ into small cube sizes. Pan fry it and set it aside.

Prepare a wok with vegetable or shallot oil. Saute the shallots. When it is about to turn brown add in garlic. Fry both till golden brown. Add dried prawns. Combine and fry until fragrant. Add chicken. Once chicken is cook, add rice. Fry and combine all the ingredients. Drizzle all the seasoning. Mix everything. Turn off heat.

Boil the chicken stock in a large pot. Add in chicken drumsticks and the rice with all the ingredients that you just fried.

Boil the rice in medium heat. Stir occasionally until you are satisfy with the texture of your porridge. Once satisfied, taste it. Normally, I will add some light soy sauce if it is not tasty. Lastly add the crispy fried squid and fried ‘tau kwa’ cubes into the pot and give a quick stir.

Dish and garnish with chopped spring onion, crispy fried shallots (refer recipe : http://5foodway.blogspot.com.au/2014/05/jennifers-secret-ingredient-in-her.html ) and some pepper powder. Serve immediately.