Ingredients for Scallop Porridge

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From left to right: dried anchovies, preserved olive vegetables, pickled lettuce, preserved tianjin vegetables, dried shrimps, dried scallops, peanuts, fish fillet. These are the ingredients we rotate in the cooking of scallop porridge. After bringing the scallops, shrimps and porridge to simmer in an anchovy broth, fish slices would be added to the mix so that the fish would not be overcooked. My mother would then fry up the preserved tianjin vegetables till fragrant, before we all sat down to the meal. We would then add our desired amounts and/or combinations of the olive vegetables and pickled lettuce, before topping it off with the fried tianjin vegetables and lastly, peanuts, for that crunchy texture. -- Contributed by R. Liu, as part of the "Singapore Makan" Contemporary Collecting initiative. This photograph shows the ingredients used for the porridge in bottles and in plastic packets. Additional description by Library staff.