Arab Oat Porridge
Ingredients
100gm oats
200g minced beef
2 tbsp olive oil
1 cinnamon stick
1 star anise
4cm old ginger, sliced
1 red onion, sliced thinly
1 tsp ground turmeric
1 tsp ground coriander
1 large carrot, diced
1 can chickpeas, drained
1 litre water
200ml MARIGOLD Evaporated Filled Milk
1 tbsp chicken seasoning
Salt and pepper to taste
Chinese parsley and fried shallots for garnishing
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Heat olive oil over moderate heat until hot and stir-fry cinnamon stick, star anise, ginger, onion, turmeric, coriander and minced beef until fragrant.
Add in water, MARIGOLD Evaporated Filled Milk, carrots, chickpeas and simmer for 10 minutes. Stir in oats.
Once mixture starts to thicken, add in chicken seasoning and salt and pepper to taste. Turn off heat.
Ladle into bowls and garnish with chopped parsley and fried shallots.
Minced lamb, sliced fish or prawns can also be used for this recipe.
