Thursday, July 8, 2010

Pork Porridge

1/2 bowl ground pork
ginger (sliced thinly)
spring onion (finely sliced)
5 cloves garlic (chopped)
2 tbsp preserved vegetable (Tung Cai)(chopped)
2 tbsp dried shrimp
1 cup rice

1/2 tsp white pepper
1 tsp sesame oil
1 tbsp light soya sauce
1 tbsp cornflour

1 tbsp light soya sauce
white pepper and salt to taste
1 chicken stock cube

1. Marinate the ground pork for 15 minutes.
2. Saute chopped garlic until golden brown. Set aside.
3. Shape the meat by rolling the ground pork into small meatballs.
4. Put the rice in rice cooker. Add in water and let it boil.
5. Add in ginger, dried shrimp and preserved vegetable.
6. Once the porridge is cooked, add in meatballs, and allow meatballs to cook for about 5 minutes.
7. Add in seasoning, fried garlic and spring onion. Stir briskly to mix well.

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