It was my last standing wisdom tooth. My dentist suggested to get rid of it while I'm "still young."
"Wait till you're pregnant or too old to handle such surgery" my scary dentist said.
It wasn't just pull-and-go kind of wisdom tooth. In fact, the stubborn tooth has a root shaped like a Nike logo, which made me suffered for 40 whole minutes before this sucker left my mouth.
Swollen for the following week of course, and tempting to wide open my mouth was out of the question. What else can I eat besides smoothie, juice, or soup? Porridge then, and I demanded for fresh succulent oysters, lots of it. Might as well make the suffering a little bit tastier.
Succulent oyster porridge -
Ingredients (for 2 to 3 portions)?
- 2 cups cooked rice
- 2 cups/1 can chicken stock
- 1 cup water
- 18 to 20 medium sized oysters
- 1 to 2 tablespoons olive oil
- Some sesame oil
- 3 tablespoons finely chopped celery
- 3 tablespoons finely chopped Chinese chives
- 1/4 teaspoon grated ginger
- 1/4 teaspoon salt
- 1 stalk scallion
- Small bunch cilantro
- Some corn starch
- Some white pepper powder
How?
Gently rinse and pat dry the oysters with kitchen towel. Pour some corn starch to a bowl or plate and bring a small pot of water to a boil on the side. Coat the oysters with corn starch and shake off excess powder.
Quickly transfer the coated oysters to the boiling water one by one then turn off the heat right away. Drain well and set aside for later use. You can also rinse the oysters with cold water to stop the cooking immediately but I omitted this step and the oysters did not shrink and still remained succulent.
Grate the ginger. Trim off the scallion stem and chop the remaining. Finely chop the Chinese chives and celery, the skinny kind of Chinese celery preferred.
Drizzle some olive oil to a big pot, add in the white part of the chopped scallion along with 1/4 teaspoon of salt. Cook till the aroma comes out but not burning the scallion. Pour in the stock, water, grated ginger, chopped Chinese chives, and chopped celery. Bring to a boil then lower the heat to keep it at a simmer. Sprinkle some white pepper powder, about two good splashes, also taste and see if more salt is needed. Cook for couple more minutes.
Add in cooked rice and keep simmering till it reaches desired texture. Add more stock or water for a more gooey texture.
Add in the oysters then turn off the heat right away, gently mix in the oysters together with all other ingredients in the pot.
Scoop to a serving bowl and top with green part of the chopped scallion and some cilantro. Add a few dashes of sesame oil for extra aroma.
Coat the oysters with corn starch is very important here. Without that gooey layer of protection, the oysters can lost its moisture during the cooking process and you'll wind up with small and sad looking oysters instead of these fatty ones shown in the pictures.
So long my wisdom tooth, after all these suffering, at least I don't have to worry about the possibilities of you being decayed or having my gum swollen anymore.
Other Asian rice recipes:
- Brown rice stir fry with bacon and sacha sauce
- Rice Cooker Recipe - Japanese Style Steamed Rice with Shio Kombu (塩昆布の炊き込みご飯)
- Chinese sausage rice - double the pleasure using spicy sausage and goose liver sausage
- XO sauce- straight up condiment, noodles seasonings, how about some tasty fried rice?
- Clay pot chicken rice with 20 days old pickled daikon (goodies from Kyoto, Japan)
- Uni and crab fried rice, pampered with extra fresh uni on top
- Pomelo is in season now - a nice addition to seared chicken leg rice
- A new type of Japanese rice balls, not onigiri, but "onigirazu" (おにぎらず)
- High quality beef trimmings - seared beef, kimchi, and egg yolk donburi
- Self indulgence - SRF rib eye steak with daikon oroshi donburi
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