One of my favourite childhood foods was peanut porridge. I remember back in the 1980s, there was an elderly couple at the hawker centre near my parents' place who sold bee hoon and peanut porridge. A ricebowl's worth of their viscous and savoury porridge with soft peanuts was so filling and satisfying. My mum would cook it now and then and I would remember her putting the pot on top of a small red stove on the floor. The peanuts in my recipe don't turn out as soft though - the peanuts would need about 2-3hrs of boiling to achieve that soft nostalgic texture :)
1/2 cup white rice (washed)
5 cups water (water:rice = 10:1)
100g Shandong groundnuts
100g minced pork (I use 五花肉 - pork shoulder collar)
1 teaspoon salt
1 teaspoon light soya sauce
1 teaspoon cooking oil
White pepper (in shaker)
- Put rice in pot and scatter salt, light soya sauce and oil evenly on top.
- Put groundnuts and water in pot.
- Place pot in Healsio oven and use SUPER ROAST mode at 200°C for 60mins.
- (During this time, I would take out my minced pork from the freezer and cut out the required weight.) Place the meat in a bowl and cover with hot water.
- When the oven is done, remove pot and stir the porridge.
- Take out the minced pork and squeeze out the water before putting in the pot (the pork would easily come apart by this time).
- Place pot back in oven and use OVEN mode at 250°C for 15mins. (I did not use SUPER ROAST again as it would ask me to refill the water tank.)
- Remove pot from oven.
- Before serving, put 20 shakes of pepper evenly on top and stir to mix well.
- Cooking time (minus preparation): 1hr 15mins
- Power Consumption (w/o draining): 2.75kWh