There’s almost no problem finding good food in Singapore, but I can’t say the same for simple, hearty food. My idea of simple food is one that is not too rich but still flavourful, uses only a handful of ingredients and doesn’t hit anyone’s guilty conscience but instead is comforting to the palate.

Having been working for two years now, I, like most working adults in Singapore, eat out for at least one meal a day and eating out for dinner is becoming an increasingly trend. And because of this, my desire for simple food has become increasingly strong.

Exactly why I got a light bulb moment when I chanced upon an eatery selling whitebait porridge. With less than three ingredients, it looked almost ridiculously plain but the flavour is there – straightforward and satisfying. But instead of taking the easy way out and just visit the stall often, I’m going to cook it. The recipe was easy to figure out, which is another beauty of simple food – everyone can cook it.

Whitebait Porridge

240g rice, washed

1.8 litre water

50g dried whitebait, washed

60g peanuts, without husk

1 fish cake, sliced into strips

A pinch of salt to taste

Method

Boil the water and then add whitebait and peanuts.

Once the water starts to bubble again, turn down the fire to medium-low heat and allow it to boil for another hour to soften the peanut and flavour the broth.

Add rice and fish cake into broth. Turn up the fire to medium heat.

Once the rice starts to soften, your porridge is ready.