Cuttlefish Groundnuts Porridge "Yau Yee Fah Sang Chook"

We volunteered to cook "Yau Yee Fah Sang Chook" (cuttlefish groundnuts porridge) for Nalanda Food Fair on 22 August 2010. The last food fair we cooked "Tong Sui" such as red bean, green pea with barley and the popular demand "bobo chacha". During the Bazaar Sale Fund Raising Campaign at "Ah Pak San" we cooked this porridge for fund raising for the Sze Chuan Earthquate (China) and Myanmar Cyclone Nargis . This portion is for 100 bowls and above.

■ 2 kg rice, washed and soaked overnight
■ 1½kg "tai tau choy" (preserved salted radish), wash and soaked for 10 minutes. Cut into thin
slices.
■ 200g "yau yee see" (cuttlefish slices), washed
■ 250g "mak yee" (squid), washed.
■ 2kg groundnuts, boiled groundnuts with just enough of water for 25 minutes over slow fire.
wash groundnuts thoroughly and drained. Cooked them in pressure cooker till soft.


Bring water to boil in a large pot, add in rice, "tai tau choy" and "mak yee" and cook over a gentle flame for 1½ hours until rice turn into congee. If congee is too thick, add in more water. Keep stirring the congee to prevent it from being burnt on the bottom of the pot. Lastly add in the cooked groundnuts, "yau yee see" and enough of salt to taste. Dash some pepper just before serving.

Have fun and be happy! ♥