Garlic and Abalone Porridge: Nutrient-Rich Power Food Enhanced with Anti-Cancer Properties
Garlic and Abalone Porridge: Nutrient-Rich Power Food Enhanced with Anti-Cancer Properties
Healthy Abalone Porridge Recipe with Garlic and Onion for Cancer Prevention
Introducing a nourishing and restorative abalone porridge, perfect for the whole family. This recipe is enriched with a generous amount of garlic and onion, known for their potential anti-cancer benefits, to boost both flavor and nutritional value. We’ve also incorporated a variety of other vegetables, ensuring a well-rounded intake of essential nutrients. The porridge is seasoned to be low in salt yet packed with a deep, savory taste that everyone, young and old, can enjoy. (For the low-sodium soy sauce recipe used here, please refer to Recipe ID @6916888.)
Main Ingredients- 15 fresh abalones
- 1 cup short-grain rice
- 2 cups glutinous rice
- 300g large potatoes
- 400g medium onions
- 100g firm carrots
- 130g aromatic garlic
- 150g crisp zucchini
- 2.8 liters deep and refreshing kelp broth
Seasoning and Additional Ingredients- 1/2 cup rich perilla oil
- 4 Tbsp low-sodium soy sauce (refer to Recipe @6916888)
- 1 Tbsp anchovy sauce for enhanced umami
- 1/2 cup rich perilla oil
- 4 Tbsp low-sodium soy sauce (refer to Recipe @6916888)
- 1 Tbsp anchovy sauce for enhanced umami
Cooking Instructions
Step 1
Carefully separate the abalone meat from the shell using a spoon or knife inserted between the shell and the meat. Then, use a clean brush to thoroughly scrub away any dirt or grit from the shell and around the internal organs. You can also wash the shells clean to use for making broth.
Step 2
Remove the hard beak (mouth part) from the separated abalone meat and carefully detach the innards. Cut the abalone meat into bite-sized pieces for preparation.
Step 3
Rinse the short-grain rice and glutinous rice thoroughly and soak them for about 2 to 3 hours. Drain the soaked rice well. Place the detached abalone innards into a blender and process until smooth. This step will enhance the color and flavor of the porridge.
Step 4
Prepare the potatoes for a tender texture, onions for sweetness, carrots for a sweet flavor, garlic for aroma, and zucchini for a soft texture. Wash all the vegetables cleanly.
Step 5
Finely mince the potatoes, carrots, onions, and garlic. For the zucchini, avoid the seedy core and mince the firmer outer parts. This will prevent the zucchini from becoming mushy when cooked.
Step 6
In a large, deep pot, heat 1/2 cup of perilla oil over medium-low heat. Add the minced garlic and onions and sauté gently until fragrant, being careful not to burn them. Once the garlic and onions become translucent, add the prepared abalone, drained rice, and glutinous rice. Stir-fry together until the rice grains are coated with oil.
Step 7
Add the blended abalone innards to the pot and stir them into the rice mixture while continuing to sauté. This will give the porridge a more appetizing color and a richer flavor.
Step 8
Pour in the 2.8 liters of prepared kelp broth into the pot and bring to a boil over high heat. Once boiling, reduce the heat to medium-low and stir continuously with a spatula to prevent the rice from sticking to the bottom of the pot as it cooks.
Step 9
When the rice grains begin to soften, add the minced potatoes, zucchini, and carrots, and cook until the vegetables are tender. Finally, stir in 4 tablespoons of low-sodium soy sauce and 1 tablespoon of anchovy sauce to season. Adjust the seasoning to your preference. If it’s not salty enough, you can add a little salt.
Step 10
Once all ingredients are tender and the porridge reaches your desired consistency, turn off the heat. Serve hot in a bowl. Enjoy your nutritious abalone porridge, full of garlic and onion flavors!
