Paddy Frog Congee

Recipe by Amy Beh

Paddy frog congee

200g rice, rinsed and drained
2 paddy frogs, cleaned and cut into bite-sized pieces
50g deboned chicken thigh meat, sliced
20g young ginger, shredded
2.5 litres water or chicken stock

Seasoning (A)

½ tsp salt
½ tsp sugar
½ tsp pepper
1 tbsp sesame oil
1 tbsp shallot oil

Seasoning (B)

Dash of pepper
1 tsp light soy sauce or to taste

Garnishing

Chopped spring onion and coriander
2 tbsp finely shredded young ginger

Combine water or chicken stock and rice in a pot. Add ginger and seasoning (A) and bring to a boil. Reduce the heat and simmer for about an hour or until rice is soft.

Add chicken meat and paddy frogs. Cook for 10-15 minutes or until meat is cooked. Add seasoning (B) to taste. Dish out and serve with garnishing.

Scallop and Fish Porridge

Original Recipe by Amy Beh

1 cup rice (150g), rinsed and drained

2 dried scallops, soaked

1.7 litres fresh chicken stock

150g fish fillet, sliced thinly

2 Tbsp shredded young ginger

1 Tbsp shredded spring onion

1 Tbsp chopped coriander leaves

Marinade for fish

1 tsp sesame oil

pinch of salt

pinch of pepper

Seasoning (B)

¾-1 tsp salt, or to taste

pinch of sugar

½ tsp sesame oil

dash of pepper

Bring chicken stock to the boil, add scallops and rice. When it boils, reduce heat and cook for 50-60 minutes. Keep stirring until the porridge gains a smooth texture.

Season fish with marinade and leave aside. When porridge is ready, transfer to a claypot and let it simmer. Add marinated fish. Stir well until fish is cooked. Adjust seasoning to taste.

Add ginger, spring onion and coriander leaves before serving.