The porridge seafood

The porridge seafood

The material:
2 cooking oil human resources, 1 oil human resources wijen
5 garlic fangs, cincang
100 gram the onion, cincang
250 gram prawns, discarded skin, left ekornya
2 tails cumi, analysed, the piece according to selera
200 gram large-scale fish meat, the piece dadu
2 human resources of oysters sauce, 2 soy sauce human resources manis
1 sdt salt, 1/2 sdt ground pepper, 1 sugar human resources pasir
1 stick of the leek, iris

The porridge: 200 gram beras
1400 ml air
3 cm jahe
2 rods of lemon grass memarkan
Sowing: the leaves ketumbar
accessories: chicken Broth scattered with the slice of the leek, cakwe the slice, chilli sauce sauce botolan and the pickle mentimun

The instruction: 1.Bubur: cooked the rice with water, jaher and lemon grass until becoming the half-ripe porridge, adopted.
2.Panaskan oil with oil wijen, stir-fryed the garlic with the onion through to fragrant, put prawns and cumi, cooked until changing colour, put oysters sauce, sweet soy sauce, salt, ground pepper and granulated sugar, cooked as far as the equitable spice and seafood ripe, adopted.
3.Siapkan the cup filled with the porridge, poured tumisan above, equipped with cakwe.
4.Sajikan warm with chicken broth, chilli sauce sauce and the pickle.
To: 6 people.