A hearty breakfast with grouper rice porridge. This recipe uses pork bone soup and adds a fragrant aroma from young galangal. Once the rice is cooked and soft, scoop it into a bowl and sprinkle with fried garlic and celery.
Ingredients for grouper rice porridge:
- 1,200 ml pork bone broth
- 3 tablespoons thinly sliced young galangal
- Shiitake mushrooms (soaked until soft) 100 grams
- 4 tablespoons of light soy sauce
- 1 tablespoon granulated sugar
- 2 teaspoons ground pepper
- Grouper fish (cut into pieces and boiled) 10 pieces
- 300 grams of cooked jasmine rice
- Finely pounded galangal
- Fried garlic
- Chopped celery leaves
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How to make grouper rice porridge?
1. Boil pork bone broth with young galangal until boiling. Add shiitake mushrooms, season with light soy sauce, sugar and ground pepper. Reduce heat and boil until the broth boils. Set aside.
2. Bring water to a boil in another pot. Add jasmine rice and boil in boiling water until tender. Scoop into a bowl. Place the blanched grouper fish on top. Ladle in the pork bone broth. Sprinkle with finely ground galangal, fried garlic and Chinese celery. Eat while hot with soybean paste sauce.