Salted Egg and Peanut Porridge

Bubur Lambok is a Malay porridge. Today's porridge is based on a Chinese recipe.

Ingredients:
300 g rice
20 dried oysters, steep in water for 1 hour. Use other dried sea shells if not available
100 g skinned peanuts, pan roasted in 1 tablespoon sesame oil over gentle heat
1 chicken soup cube

2 salted eggs, hard boiled separately and remove skin
1 tablespoon ginger strips
salt and pepper to taste
water
spring onions, Chinese celery or cilantro, shredded

Method:

Bring to the boil the rice, stock cube, ginger and oysters with enough water for a consistency of a soft porridge.

Add salt and pepper to taste.

Serve hot with quartered boiled salted egg, peanuts and shredded vegetables.