Teochew sliced fish porridge

My mum's signature teochew fish porridge is simply delish.  After months of observing, i decided to cook this dish on a very hot Saturday evening for dinner.  Nature goodness and of course soupy stuff is always one of my favourite!

Steps to a steaming bowl of teochew sliced fish porridge:

1. Cook some steam rice (the rice should be 3/4 cooked)
2. Boil a pot of fish stock using fish bones for an hour
3. Add sliced fish (i use Batang fish, marinate with sesame oil and soya sauce)
4. Bring to a boil
5. Add cubed toufu and rice
6. Simmer for 3 minutes
7. Add tomato, turn on high heat.  Bring to boil
8. Switch off the fire, add shredded lettuce and fried shallots

Welcome to i see. i hear. i feel i blog

My blogging dated back one decade ago.  At the peak of my blogging days, I had three blogs ; one for my food adventures, one for my daily life recordings and one for my stay in China (sina cos somehow the great firewall of China blocked blogspot and livejournal)

Ten years on....i decided that i should consolidate all into one.  Pen all thoughts and post all pictures in one blog.  Categorise them neatly with tags.  Hey the neat freak in me is showing up again.

So here I am ....in the year of 2013...with my brand new blog on everything and anything....i see. i hear. i feel. i blog.

G'Day!