12-20-2004, 06:15 AM
10 Servings
2 cups cooked rice
10 cups water
1 kilo tilapia
1 tablespoon salt
1 teaspoon ginger juice
Cooking oil
1 teaspoon minced garlic
1 tablespoon minced onion
1 tablespoon minced ginger
1 lemon grass
1 Knorr chicken cube
1/2 teaspoon sugar
1 teaspoon white pepper
Sili leaves
To garnish:
Green onion, rings
Fried garlic
Combine rice and water in a pot and cook over medium heat. When the porridge boils, lower the heat and allow to simmer. Meanwhile, clean and fillet fish. Marinate fillet in salt and ginger juice for 15 minutes. Fry the fish until half done.
In a skillet heat oil and saute fillet in garlic, onion, ginger and chicken cube. Add sauteed fillet to porridge. Season with sugar and pepper
Add sili leaves. Cook for 1 minute. Serve hot. Garnish with green onion rings and fried garlic.
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2 cups cooked rice
10 cups water
1 kilo tilapia
1 tablespoon salt
1 teaspoon ginger juice
Cooking oil
1 teaspoon minced garlic
1 tablespoon minced onion
1 tablespoon minced ginger
1 lemon grass
1 Knorr chicken cube
1/2 teaspoon sugar
1 teaspoon white pepper
Sili leaves
To garnish:
Green onion, rings
Fried garlic
Combine rice and water in a pot and cook over medium heat. When the porridge boils, lower the heat and allow to simmer. Meanwhile, clean and fillet fish. Marinate fillet in salt and ginger juice for 15 minutes. Fry the fish until half done.
In a skillet heat oil and saute fillet in garlic, onion, ginger and chicken cube. Add sauteed fillet to porridge. Season with sugar and pepper
Add sili leaves. Cook for 1 minute. Serve hot. Garnish with green onion rings and fried garlic.
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