Simply Her (Singapore) - - Home & Food Recipes - By Yong Bing Ngen, chef-owner of Ma­jes­tic Bay Seafood Restau­rant

Serves 4


6 litres wa­ter 200g jas­mine rice, washed 1 lob­ster, cleaned and cut into chunks 2 tbsp veg­etable oil A 3cm knob of gin­ger, shred­ded Salt, to taste 4 tbsp chopped spring onions 4 tbsp crispy crack­ers


1 In a pot, bring the wa­ter to the boil and add the rice. Lower the heat and sim­mer for 2 hours, par­tially cov­ered. Stir oc­ca­sion­ally when the por­ridge thick­ens, to pre­vent it from stick­ing to the pot. 2 Add the lob­ster and cook for 8min. Top with veg­etable oil, shred­ded gin­ger, and a pinch of salt. Serve with spring onions and crispy crack­ers on the side.

{ Chef’s Tip } Fresh lob­sters should be cooked as quickly as pos­si­ble af­ter they are killed by the fish­mon­ger, as the flesh de­cays quickly. You can sub­sti­tute lob­ster with prawns, shred­ded chicken or crab. If us­ing crab, it’s best to use flower crabs, which are juicier and

will flavour con­gee won­der­fully.

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