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

Hey everyone, it is me, Dave, 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. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Korean Oyster With Keichi And Red Dates Porridge is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. Korean Oyster With Keichi And Red Dates Porridge is something that I’ve loved my whole life. They are nice and they look wonderful.

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

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