RICE PORRIDGE [JOKE] WITH ABALONE MUSHROOM AND SHRIMP
Ingredients
80 g deshelled and deveined shrimp
40 g canned abalone mushroom
60 g jasmine rice
1.5 liters water
1/4 teaspoon salt fish sauce
ganish
picked cabbage [tang chai]
minced fresh ginger
deep-fried dumpling wrapper
Pregaration
1. Heat water to boiling. Add rice. Stir until mushy.
2. Add shrimp and mushroom to the mixture.
3. Add salt and fish sauce. Stir. Serve with garnish.
It's difficult to make it taste good. You have to deal with the Freshness, the grease, the sweetness. Certain menus have that smell and taste of the sea. So, it's a challenge for the chef to get rid of that smell and bring out the tastes.
