Savory Perilla Seed and Seaweed Porridge
Savory Perilla Seed and Seaweed Porridge
A Smooth and Nutty ‘Perilla Seed Seaweed Porridge’, Perfect for Sore Throats and Colds
We’ve made a comforting porridge using perilla seeds and seaweed, which are known for their health benefits, especially during cold season! The weather has suddenly turned chilly, and it feels like this unpredictable weather makes us more susceptible to catching colds.
Porridge Ingredients- 30g dried cut seaweed
- 150g beef brisket (blood removed)
- 4 tsp perilla seed powder
- 3 tsp glutinous rice flour
- 1/2 tsp salt
- 2 tsp sesame oil
- 1-2 tsp soy sauce for soup
- 700ml+300ml water
Cooking Instructions
Step 1
First, soak the dried seaweed in cold water for about 10-15 minutes until it’s fully rehydrated. Rinse the rehydrated seaweed thoroughly with clean water, squeeze out excess moisture, and chop it into bite-sized pieces (about 1-2 cm).
Step 2
In a small bowl, combine the glutinous rice flour (3 tsp) with 300ml of water. Whisk until smooth and free of lumps. Pre-dissolving the rice flour helps prevent the porridge from clumping and ensures a smooth texture.
Step 3
Heat a pot over medium-high heat and add 2 tsp of sesame oil. Add the beef brisket (with blood removed) and stir-fry until the surface of the beef turns opaque.
Step 4
Once the beef starts to cook, add the squeezed and chopped seaweed. Stir-fry them together. This step helps to remove any fishy smell from the seaweed and enhances its nutty flavor.
Step 5
Continue to stir-fry for about 2-3 minutes until the seaweed wilts and a fragrant, savory aroma is released. Stir-frying until some of the moisture evaporates will improve the texture.
Step 6
Pour 700ml of clear broth or water into the pot with the stir-fried beef and seaweed. Mix well, scraping any delicious bits stuck to the bottom of the pot to incorporate their flavor.
Step 7
Bring the porridge to a boil over high heat. Once it starts to bubble vigorously, reduce the heat to medium-low. Gradually pour in the dissolved glutinous rice flour mixture while whisking continuously to prevent lumps.
Step 8
As the porridge begins to thicken and smooth out from the glutinous rice flour, stir in the perilla seed powder (4 tsp) and mix well. Avoid boiling for too long after adding the perilla seeds to preserve their flavor.
Step 9
Finally, season the porridge with 1-2 tsp of soy sauce for soup and 1/2 tsp of salt. Adjust the amount of soy sauce and salt to your preference. Let it simmer for another moment after seasoning. Your delicious perilla seed seaweed porridge is ready! Serve warm in bowls and enjoy.
