艇仔粥 BOAT PORRIDGE
材料A
1杯 白米
适量盐
1茶匙 麻油
12杯烧水
材料 B
1包 三鲜云吞汤底
2茶匙 干贝粉
材料C
5只 大虾
150克 鱼肉（切片）
10只 蛤蜊
适量 姜丝
适量 青葱粒
调味料
1茶匙麻油
1茶匙胡椒粉
做法
1. 把材料 A 放入锅内煮滚，改用小火煮成粥。每隔15分钟搅拌一次。
2. 放入材料 B，中火煮约7分钟，捞出汤包。
3. 加入材料 C煮热后取出盛碗，
4. 撒上姜丝，青葱和调味料即可享用。
小技巧：粥要煮至幼滑才好吃，可以放在炖盅煮。
INGREDIENTS A
1 CUP RICE
SALT TO TASTE
1 TSP SESAME OIL
12 CUPS HOT WATER
INGREDIENTS B
1PKT CANTON WANTON SOUP
2 TSP FY SCALLOP POWDER
INGREDIENTS C
5 BIG PRAWNS
150GM FISH MEAT (SLICED)
10PCS CLAM
SOME SHREDDED GINGER
SOME SPRING ONION TO GARNISHING
SEASONING
1TSP SESAME OIL
1TSP PEPPER
COOKING METHOD
1. PUT INGREDIENTS (A) INTO POT TO BOIL, TURN TO LOW HEAT TO COOK UNTIL BECOME PORRIDGE. STIR WELL EVERY 15 MIN.
2. ADD IN INGREDIENTS (B), COOK IN MEDIUM HEAT FOR 7 MIN, TAKE OUT THE SOUP BAG.
3. ADD IN INGREDIENTS (C), ONCE COOKED, REMOVE FROM HEAT AND FILLED IN A BOWL.
4. SPRINKLE WITH SHREDDED GINGER, SPRING ONION AND SEASONING. SERVE.
TIPS: PORRIDGE ARE GOOD TO COOK WITH A SLOW COOKER
Malaysia