Nutritious & Flavorful Abalone Porridge: Enjoy the Rich, Savory Taste of the Sea at Home
::Abalone Porridge:: A Rich and Savory Abalone Porridge with a Hint of the Sea. It’s Easier Than You Think!
This is a basic nutritional meal made when my grandfather was unwell. It feels so satisfying to finish a whole bowl! It’s packed with nutrients and delivers the delicate, savory flavor of fresh abalone.
Ingredients- 3 small abalones
- 0.5 Tbsp minced garlic
- 1 Tbsp chopped vegetables (optional, e.g., carrots, zucchini, onion)
- 1 cup cooked rice (or 1/2 bowl of rice)
- 700ml water
Seasoning & Garnish- 1.5 Tbsp sesame oil
- 0.5 tsp salt (or to taste)
- A pinch of sesame seeds
- 1.5 Tbsp sesame oil
- 0.5 tsp salt (or to taste)
- A pinch of sesame seeds
Cooking Instructions
Step 1
First, clean the abalones thoroughly. To separate the abalone from its shell, slide a thin spoon between the shell and the abalone meat, applying gentle but firm pressure to pry it loose.
Step 2
Once detached from the shell, use the edge of the spoon to scrape along the inside of the shell, near the abalone’s base, and firmly scoop out the meat. Be sure to remove the hard beak at the base of the abalone.
Step 3
Carefully separate the abalone meat from its internal organs (intestines). The intestines can add depth to the porridge, but it’s important to clean them well to avoid a fishy taste. Set aside the abalone meat.
Step 4
Keep the separated abalone intestines aside for now. They will be blended later to enrich the porridge. This step helps prevent a strong, fishy flavor.
Step 5
Locate and remove the hard, white beak from the base of the abalone meat. This part can be tough and unpleasant to eat, so trim it off cleanly with a knife.
Step 6
Select the plumpest and most visually appealing part of the abalone meat and set it aside separately. This will be used as a garnish, so slice it into bite-sized, attractive pieces.
Step 7
Chop the remaining abalone meat into small, manageable pieces. These will be cooked into the porridge, so ensuring they are finely diced will help them blend well with the rice.
Step 8
Heat a pan over low heat and add 1.5 Tbsp of sesame oil. Low heat prevents the abalone from burning.
Step 9
Add the reserved abalone pieces (for garnish) to the pan and sauté briefly until lightly browned. Remove them from the pan and set aside. This keeps them tender and visually appealing when added at the end.
Step 10
In the same pan, add the chopped abalone pieces and stir-fry for a minute. Pour in 700ml of water and bring to a boil over high heat. Add the cooked rice (or instant rice) and stir well to break up any clumps. Don’t worry if it looks too watery; it will thicken as it cooks. Add 0.5 Tbsp minced garlic and continue to simmer until the rice is very soft and the porridge has reached a desired consistency.
Step 11
Place the reserved abalone intestines in a blender and process until smooth. Blending them ensures a smoother texture and prevents a strong, fishy taste. Reduce the porridge heat to low, and gradually stir in the blended intestines. Keep stirring gently as you add them to ensure they are well incorporated.
Step 12
For added flavor and texture, you can optionally add 1 Tbsp of finely chopped vegetables (like carrots, zucchini, or onion) and a bit of chives. Stir these into the porridge and cook until tender.
Step 13
Once the porridge has reached your desired thickness, season it with 0.5 tsp of salt. Adjust the salt to your preference; taste and add more if needed. Ensure the seasoning is balanced.
Step 14
Finally, arrange the pre-sautéed abalone garnish attractively on top of the porridge. Sprinkle a pinch of sesame seeds over the top. Your nutritious and delicious abalone porridge is now ready to be enjoyed warm!
