• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 150g rice, washed and soaked in water for an hour
  • 5 cups water
  • 50g peanuts, washed and soaked in water for an hour
  • 75g tai tau choy (preserved salted radish), washed and soaked for 15 minutes; cut main stalk into thin slices.
  • 5 red dates
  • Seasoning:
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tsp sesame oil
  • 1 cube chicken stock
  • Garnishing:
  • 2 pieces yau char kwai, cut into thin slices
  • Chopped cilipadi


  1. Put peanuts in a saucepan and boil in just enough water for 30 minutes over slow fire. Wash peanuts thoroughly and drain well.
  2. Bring water to a boil, add in rice, dates and preserved, salted radish. Cook over medium heat until rice is puffed up. Add peanuts and continue to cook until rice is soft. Add seasoning.
  3. Dish out and serve hot porridge with cut {yau char kwai} pieces.

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