Cháo hạt sen và oysters by Jane Smith

Mon An Man Chinh – Noi Tro Nau An – Vietnamese cooking recipes in Vietnamese
Cháo hạt sen và oysters by Jane Smith
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LOTUS SEEDS, OYSTERS RICE PORRIDGE
by Jane Smith

(serving 2)

Ingredients:

* 1/2 lb of dried lotus seeds (use more if you want)

* 12 live oysters in the shells

* 1 cup of jasmine rice

* fresh ginger root ( 2 pieces, each of the size of a thumb; OR MUCH MORE to your taste)

* regular seasonings (salt, black pepper, fish sauce etc.)

Preparation:

** soak the lotus seeds in warm water overnight

** boil the lotus seeds in water for about 15 – 20 minutes, or until the seeds are lightly tender. Drain and save them for the next step.

** wash rice and cook with cold water; or better with chicken broth (about 8 – 12 cups, depending on the rice)

** when the rice is boiling for about 10 minutes, add the lotus seeds above

** shuck the oyster with a dull but strong oyster knife, save the nectar and strain it, then add the nectar to the rice being cooked

** slice the peeled ginger into strings, put on top of the oysters, cover it, into the refrigerator until serving. Peel and slice the other piece of ginger and add to the rice

** when the rice porridge is cooked, taste for saltiness, adjust to your taste

*** at serving time, the lotus seeds should be tender, bring the porridge to boil, add fresh oysters and let boil for a minute or two, then serve with ginger on top + freshly ground pepper and diced green onion. You may want to add lemon/lime wedges.

If you do not want to shuck the oysters by yourself, then buy the oysters in the glass jar being refrigerated at the fish counter BUT drain the jar and lightly rinse the oysters. These oysters are not as good as the ones in the shells.

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