Savoury Indonesian Porridge with Garlic Sautéed Kale, Chilli, Soy Sauce, and Toasted Peanuts
We believe in the powers of a good bowl of porridge. It doesn't matter the season, the time of the day, what mood you're in. Porridge is (almost) always a good idea!
These days we've been craving something substantial for breakfast which isn't sweet and really fills you up until lunch. With this technique you can soak the oats the night before which saves you some cooking time - the faster the breakfast, the better.
Savoury Indonesian Porridge with garlic sauteed Kale, chilli, soy sauce and toasted peanuts
100g of rolled oats soaked in 250ml of water for at least 30 minutes
250ml of your favourite stock (we used vegetable stock, but chicken stock would work too)
Pinch of salt
Sauteed Kale in garlic
Chopped red chilli
Black sesame seeds
Finely Chopped Spring Onions
1. Soak your oats in 250ml of water overnight or at least 30 min before cooking time.
2. Add oats and the water they soaked into to a pan, add stock and cook over medium heat for 3 to 4 minutes stirring continuously until the oats have come together.
3. Spoon into two bowls and add preferred toppings, starting with the kale, then peanuts, chilli, spring onions, sprinkle of sesame seeds and a splash of soy sauce at the end.