U.S. Green Split Pea Porridge with Dove or Quail


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


  1. Soak U.S. Green Split Peas in water overnight, minimum 2 hours. Drain and wash.
  2. Cook in clean water until tender.
  3. Clean rice and sticky rice and simmer with water until you have a porridge. Add more water if needed.
  4. From the dove or quail remove the back bone and keep the legs whole.
  5. Chop the breast meat with the small rib bone and marinate for 5 to 10 minutes with salt, pepper, and the chopped shallots.
  6. Sauté 25 g chopped shallot in the oil without giving color.
  7. Add the dove/quail meat (chopped part and legs) and sauté until fragrant and almost cooked, then add to the porridge.
  8. Add U.S. Green Spit Peas and carrot to the porridge and cook until soft.
  9. Season with fish sauce and sugar.
  10. Add half of the spring onions.


  1. Pour the porridge into a bowl.
  2. Sprinkle with black pepper, remaining spring onions, and fried shallots.
  3. Serve fish sauce and sliced fresh chili on the side.