Multifunction Enco Rice Cooker

Seafood Porridge

Recipes | Buffalo Cookware Malaysia
  • 1 cup white rice
  • 1 crab
  • 8 shrimp (medium size)
  • 10 clams
  • 4 dried scallop
  • 6 slice ginger
  • 1 tbsp julienne ginger
  • 1 handful of ‘dong cai’
  • 1 handful coriander
  • 1 handful diced spring onion
  • 1500ml water
  • 1 tbsp steam fish sauce
  • 1 tbsp rice wine
  • ½ tsp salt
  • 1tsp oil
  • Fish sauce to taste
  • White pepper to taste


  1. Wash rice and drain well. Add in rice marinade, mix well and set aside.
  2. Wash crab and cut into pieces. Soak clams in salt water. Wash and devein shrimp.
  3. In a bowl, place all seafood and ginger and pour seafood marinade. Mix well and set aside.
  4. Add rice and water into inner pot and select ‘Porridge/Soup’ function.
  5. Place marinated seafood onto Multifunction Rice Cooker steam rack directly. On the final 10 minutes indicated on countdown timer, place steam rack into the pot.
  6. When completed, pour in seafood into porridge and stir well. Season with fish sauce & pepper. Sprinkle spring onion and porridge is ready to serve.