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

Hello everybody, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, korean oyster with keichi and red dates porridge. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Korean Oyster With Keichi And Red Dates Porridge is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They’re fine and they look fantastic. Korean Oyster With Keichi And Red Dates Porridge is something which I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. 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. Take 1 cup rice
  2. Get 1 litter of water
  3. Make ready 8 dried Korean Oyster
  4. Get 25 dried Keichi (Wolfberries)
  5. Prepare 15 red dates
  6. Get 1 tsp Light soy sauce
  7. Prepare Dash salt
  8. Get 1 garnish option
  9. Take ((1 tbsp light soy sauce with 1 tsp peri peri Chili sauce mix))
  10. Get 2 garnish option
  11. Take century egg
  12. Take salted eggs
  13. Get Fresh coriander or spring onion
  14. Take Fried shallot
  15. Get 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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