AI-generated image
Sanpiau
Sanpiau: Aizawl's silky rice porridge with fish sauce, pepper, crisp shallots and herbs
Sanpiau is the street-stall breakfast and afternoon snack of Aizawl, Mizoram: a thin, silky rice porridge ladled into bowls and finished at the table with fish sauce, black pepper, crisp fried shallots, coriander and, often, shredded chicken. It came to Mizoram via Myanmar and is now as Mizo as bai. The common mistake is under-stirring, so the rice catches on the base; stir every few minutes once it thickens. Chef's tip: let everyone season their own bowl, since fish sauce brands vary a lot in saltiness.
- Total time
- 50 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the porridge
- 5 ½ oz short-grain ricerinsed
- 6 ¼ cups water or light vegetable stock
- 3 cm piece gingersliced
- ½ tsp salt
To finish
- 5 ½ oz cooked chicken, shredded (optional)heated through to 74 °C
- 4 tsp fish sauce
- ½ tsp black pepperfreshly ground
- 4 tbsp crisp fried shallots
- 4 tbsp fresh corianderchopped
- 2 spring onionssliced
Shop this recipe on Amazon
Fresh ingredients (6)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/4 doneStep 1: Bring 5 ½ oz short-grain rice, 6 ¼ cups water or light vegetable stock, 3 cm piece ginger and ½ tsp salt to a boil in a large pot.
8 minStep 2: Lower the heat and simmer, half covered, stirring every few minutes, until the grains have burst and the porridge is smooth and pourable.
30 minStep 3: Remove the ginger. If using 5 ½ oz cooked chicken, shredded, stir it in and simmer until it is piping hot (165°F in the centre).
3 minStep 4: Ladle into bowls and top each with 4 tsp fish sauce, ½ tsp black pepper, 4 tbsp crisp fried shallots, 4 tbsp fresh coriander and 2 spring onions. Serve with 4 lime wedges.
2 min
Nutrition per serving
- Calories
- 200 kcal
- Protein
- 6 g
- Carbs
- 36 g
- Fat
- 3 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sanpiau take?
- About 50 minutes in total: 10 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of short-grain rice?
- Any long-grain rice, same amount.
- What can I use instead of water or light vegetable stock?
- Chicken stock, same amount (not vegetarian).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Masala khakhra
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Sabudana khichdi
Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.
Bagara baingan
Bagara baingan is a Hyderabadi wedding dish of small aubergines cooked whole in a dark, tangy gravy of roasted peanuts, sesame, dried coconut and tamarind. Unlike a Gujarati stuffed brinjal, the aubergines here are only quartered at the base and fried until silky, then left to soak up a thin-but-rich sauce that is finished with a tempering, the 'baghar' that gives the dish its name. It's sour, nutty and gently spiced, and is served with biryani, bagara rice or plain rice. Chef's tip: choose small, glossy purple aubergines that feel heavy for their size; soft, light ones are full of seeds and turn mushy before the gravy has a chance to cling.