Korean Oyster With Keichi And Red Dates Porridge
Korean Oyster With Keichi And Red Dates Porridge

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, korean oyster with keichi and red dates porridge. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Korean Oyster With Keichi And Red Dates Porridge is one of the most well liked of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Korean Oyster With Keichi And Red Dates Porridge is something that I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook korean oyster with keichi and red dates porridge using 15 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Korean Oyster With Keichi And Red Dates Porridge:
  1. Make ready 1 cup rice
  2. Prepare 1 litter of water
  3. Take 8 dried Korean Oyster
  4. Get 25 dried Keichi (Wolfberries)
  5. Take 15 red dates
  6. Prepare 1 tsp Light soy sauce
  7. Make ready Dash salt
  8. Take 1 garnish option
  9. Prepare ((1 tbsp light soy sauce with 1 tsp peri peri Chili sauce mix))
  10. Make ready 2 garnish option
  11. Prepare century egg
  12. Prepare salted eggs
  13. Take Fresh coriander or spring onion
  14. Make ready Fried shallot
  15. Take Light soy sauce with hot sesame oil
Steps to make Korean Oyster With Keichi And Red Dates Porridge:
  1. Wash and soak the dried oyster in warm water for 20 minutes
  2. Wash the rice the fill it up with water and add in presoak oyster in warm water, kei Chi and red dates except seasoning, bring it to a boil then simmer for 20 minutes
  3. Add in the seasoning and simmer another 10 minutes, off heat and serve
  4. I serve my Korean Oyster With Keichi and red dates porridge TOP with 1 tbsp of light soy sauce and peri peri Chili sauce mix
  5. Optional garnish, century eggs, salted eggs, fresh coriander and fried shallot, and heated up (with light soy sauce and top with hot sesame oil)

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