Oats Porridge with Mummy's Homemade Corn Soup

Today, I had the honour of learning one of our favourite soups from the culinary master in my family, who is none other than my mummy ;) My younger brother loves the corn soup from MOS Burger so my mummy tried to replicate it at home. It has since become a regular item on our dining table.

Ingredients (yield 4 bowls of soup):

4 cobs of corn (Tip from my mummy: choose the yellowest ones you can find as they'll be the sweetest.)

4 to 5 bowls of water, depending on the consistency you prefer

Salt (omitted for BB's portion)

Directions:

1. Grate the corns.

2. Add 2 bowls of water to the corn purée, mix well with hand then sieve into a pot.

3. Repeat the process till you get your desired thickness of soup.

4. Put the pot over a fire, stirring constantly to prevent the bottom from getting burnt. Bring to a boil while keeping a close watch as once it boils over the pot, it will all be gone in an instant! Look out for the rising soup level as it means that it's boiling (you don't really see a lot of bubbles unlike boiling water). Turn down the fire immediately to a simmer while stirring constantly (this is an important step as my mummy highlighted that the corn will separate from the water if you don't do this while boiling).

5. Let it simmer for another 10 minutes while stirring occasionally. Add salt (optional) & serve warm.

The taste differs slightly from the original one at MOS Burger but I definitely prefer this with its natural sweetness & goodness in every drop! I used it as a soup base to cook oats for BB's lunch & it kinda reminds me of a plate of Italian risotto. I'll probably cook a thicker one as a pasta sauce the next time round.

Ingredients:

1.5 cups of corn soup

4 tbsps of organic rolled oats

1 piece of grouper

1 big handful of Chinese spinach, chopped

Directions:

1. Add the fish into the simmering soup & cook for 10 minutes.

2. Remove fish to cool slightly & to check for bones. Add oats into the soup & cook for another 5 minutes.

3. Add in the Chinese spinach then cook for another 5 minutes.

4. Remove from fire, add in the flaked fish & mix well. Serve warm.

My mummy actually threw the corn residue away. However, I think it can be used as a filler for pancakes or muffins, etc. Definitely something worth trying out ~.<