Perhaps, one might say, that it is in a state of severe sleep deprivation and bodily discomfort, that one’s taste palate subconsciously craves and returns to its familiar terrain.
A place where one seeks the comfort of home and the memories which inevitably fall in step with each mouthful of the food we most associate with where we come from.
I spent my entire first Saturday back in Buenos Aires sleeping 18 hours straight – proof of the power of the tremendous fatigue and sore throat that I’d foolishly convinced myself I had already overcome.
The only interruption during these hours of drifting in and out of sleep was the time I spent in the kitchen – cooking and eating my version of comfort food, porridge.
In my state of groggy hunger, I dug around the fridge to find that the only things I could use to accompany my porridge were eggs. (I was too tired to get dressed and go to the supermarket to buy minced pork, which was ideal for jazzing up something as plain as porridge).
Why porridge? You might wonder. I’m not sure either.
But in Singapore, where I’m from, porridge soothes all sickness and warms your tummy in the most gentle way.
There are of course various ways porridge can be cooked – with minced pork or beef, sliced chicken, fish slices or even liver. Then you can always eat it alone (plain & neat) with other cooked foods, or with some beaten eggs cooked alongside the porridge.
It was my first time making egg porridge, and I was pleasantly surprised to find it tasty enough despite how little ingredients it involved.
SIMPLE EGG PORRIDGE (Serves 1)
1) 1 expresso cup of uncooked long-grain white rice
2) 10 espresso cups of water
3) 3 eggs
4) 2 tablespoons of light soya sauce
5) Salt to taste
6) 1 tablespoon of chopped Spring onions (optional for garnishing)
1) Rinse uncooked rice 2-3 times until water is clear, then drain the water away
2) Put rice and 5 espresso cups of water in a small pot, bringing to a boil before lowering heat to minimum
3) Stir rice grains occasionally, ensuring they do not stick to the bottom of the pot
4) Once rice grains have absorbed most of the water, add the remaining cups of water
5) Stir some more until porridge reaches your desired consistency (too watery, let it cook some more; too thick, add a bit more water)
6) Break and beat eggs in a bowl then mix eggs with porridge, stirring over low heat for 1-2 minutes.
7) Add salt and soya sauce to taste
8) Garnish with chopped spring onions
Rinse 1 expresso cup of uncooked long-grained white rice until water is clear:
Put rice and 5 espresso cups of water in a small pot, bringing to a boil before lowering heat to minimum:
Once rice grains have absorbed most of the water, add the remaining cups of water:
Beat the eggs:
Mix eggs with porridge, stirring over low heat for 1-2 minutes, adding salt and soya sauce to taste:
Keep stirring till porridge reaches desired consistency:
Beautifully simple egg porridge:
Would you like a taste?