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Char Moi (3 August 2013)
Char Moi, also spelled Char Moy, is an increasingly popular dish in Penang. Literally translated as "fried porridge", Char Moi is like a cross between moi2 (porridge) and char1 pnui33 (fried rice). I usually have this at home, though you can also find Char Moi sold at some coffee shops.
Here's my wife's recipe for making Char Moi:
Ingredients:
- Cooked porridge - not too watery
- Minced pork - marinate with seasoning for 30 minutes
- char siew pork - sliced into smaller pieces
- Shredded dried cuttlefish - washed and cut into shorter strips
- Dried oyster - washed, soaked and cut into smaller pieces
- Dried scallops - washed and soaked until soft
- Dried prawns - washed and soaked until soft
- Chives - cleaned and cut into 3 cm long
- Minced garlic
- Soya sauce
- Dark soya sauce
- Oyster sauce
- Sugar
- Shaoxing wine
- Pepper
- Heat a wok and fried the minced garlic until fragrant.
- Add in marinated minced meat, 'loosen' the meat and stir-fry for a few minutes.
- Add in shredded cuttlefish, dried oyster, scallops, dried prawns and char siew, fry until fragrant.
- Add in cooked porridge, stir well.
- If the color is not dark enough, add in more dark soya sauce. Adjust taste accordingly.
- If the porridge is too thick, pour in some hot water to dilute it, until desired consistency is achieved.
- Lastly add in chopped chives, mix well and off the heat.
- Dish out and serve hot.
Char Moi (3 August 2013)材料
- 煮好的粥 - 不要太稀
- 猪绞肉- 用调味料腌半小时
- 叉烧肉- 切小块
- 鱿鱼丝-洗净，切小段
- 蚝干-洗净，泡软, 切小段
- 干贝-洗净，泡软
- 虾米-洗净，泡软
- 韭菜- 切段
- 蒜茸
- 酱油
- 黑酱油
- 蚝油
- 糖
- 绍兴酒
- 胡椒粉
- 烧热锅，爆香蒜头，加入猪绞肉，弄散翻炒片刻。
- 加入鱿鱼丝，蚝干，干贝，虾米和叉烧肉，炒至香。
- 加入煮好的粥，炒至均匀。
- 如颜色太浅，可加黑酱油。 味道可自行调整。
- 如粥很稠，可加热水调至喜爱浓度。
- 撒放韭菜段拌匀。熄火。
- 盛起，趁热享用。
Our Homecooked Char Moi
Our Homecooked Char Moy (5 November 2016)
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