Ingredients
Serves: 4
- 50 g U.S. Green Split Peas
- 100 g Rice
- 20 g Sticky rice
- Water as needed
- 2 ea Dove or Quail (300 – 400 g)
- 25 g Shallots, chopped
- To Taste Salt
- To Taste Black Pepper Powder
- 20 ml Oil
- 25 g Shallots, chopped
- 50 g Carrot, diced small
- 50 g Sliced Fried Shallots
- 50 g Spring/Green onion, chopped
- To Taste Sugar
- To Taste Fish sauce
- To Taste Black Pepper Powder
- 30 g Fresh Red Chili, chopped
Directions
- Soak U.S. Green Split Peas in water overnight, minimum 2 hours. Drain and wash.
- Cook in clean water until tender.
- Clean rice and sticky rice and simmer with water until you have a porridge. Add more water if needed.
- From the dove or quail remove the back bone and keep the legs whole.
- Chop the breast meat with the small rib bone and marinate for 5 to 10 minutes with salt, pepper, and the chopped shallots.
- Sauté 25 g chopped shallot in the oil without giving color.
- Add the dove/quail meat (chopped part and legs) and sauté until fragrant and almost cooked, then add to the porridge.
- Add U.S. Green Spit Peas and carrot to the porridge and cook until soft.
- Season with fish sauce and sugar.
- Add half of the spring onions.
Serving:
- Pour the porridge into a bowl.
- Sprinkle with black pepper, remaining spring onions, and fried shallots.
- Serve fish sauce and sliced fresh chili on the side.
