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

Hey everyone, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, korean oyster with keichi and red dates porridge. It is one of my favorites. This time, I am going to 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 popular of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Korean Oyster With Keichi And Red Dates Porridge is something which I’ve loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we must 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 that.

The ingredients needed to make Korean Oyster With Keichi And Red Dates Porridge:
  1. Take 1 cup rice
  2. Prepare 1 litter of water
  3. Make ready 8 dried Korean Oyster
  4. Make ready 25 dried Keichi (Wolfberries)
  5. Make ready 15 red dates
  6. Take 1 tsp Light soy sauce
  7. Prepare Dash salt
  8. Make ready 1 garnish option
  9. Make ready ((1 tbsp light soy sauce with 1 tsp peri peri Chili sauce mix))
  10. Prepare 2 garnish option
  11. Get century egg
  12. Prepare salted eggs
  13. Get Fresh coriander or spring onion
  14. Take Fried shallot
  15. Make ready Light soy sauce with hot sesame oil
Instructions 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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