Loong Har Chok

(From Y3K Recipes Issue No.5 – March/ April 2002)
Recipe provided by Datuk Lim Bian Yam, The Culinary Master.
Copyright of Y Three K Publisher. All rights reserved.

(A) PORRIDGE
(1) Wash and drain 280g Japanese rice. Use after 1 hour.
(2) Bring 5.5L water to the boil.
Add (3) Rice, 55g cutter fish, toasted for flavour, rinse.
(4) 5-6 pieces whole dried scallops.
(5) 1 pc. black fungus, plumb and cut in strips. Add to porridge after 45 minutes. Simmer till stage. Add extra water when necessary.
(6) Season with 4 pieces Ikan Bilis cubes - salt to taste.
(7) 10 pieces fresh Shitake mushrooms, cut in thick slices. Add to porridge at end of cooking.

(B) PRAWN PREPARATIONS
(1) 2-3 prawns per person.
(2) Shell - keep heads and leave tails intact, butterflied.
(3) Season lightly with:
2 tsp oyster sauce, a little pepper, 1/2 tsp sugar, marinade for 15 minutes.
(4) Mix in: 1/2 egg white and 1 tsp corn flour lightly.
(5) When require, stirfry in oil.


PRAWN OIL
Separate top shells and soft bottom legs and fry in 80g and 80g lard, 1 stalk of spring onion and 1 slice ginger till fragrant. Strain. Store in fridge.

(C)GARNISH WITH:
Diced Chinese celery and spring onions, dash of pepper before serving.