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Saturday, February 4, 2012

Pork Porridge with Salted Egg


Hot rice porridge always makes my tummy feel good. It’s one of those comforting foods that fills me up and puts a smile back on my face.

Ingredients
  • 1 cup of jasmine rice (washed)
  • approx 500ml water
  • 500ml stock (chicken/pork)
  • 100g sliced pork
  • knob of ginger – sliced
  • 1 dried scallop
  • 1 salted egg
  • Soy sauce, salt and pepper to taste
  • 1 tbsp shallot oil
Marinade
  • 1 tbsp soy sauce
  • dash of pepper
  • 1/2 tsp sesame seed oil
  • 1 tbsp chinese cooking wine (fah tiew chao)
  • 1 tsp corn flour
Method
  1. Marinate sliced pork in marinade.
  2. While that’s going, place the water and chicken stock in a pot and bring to the boil.
  3. Add in rice, sliced ginger and dried scallop then lower heat to medium.
  4. In a separate pot, boil the salted egg for 15 – 20 mins. Shell and dice once cooked.
  5. Cook the rice till it is soft and broken down – about an hour or so. If porridge becomes too thick while it is cooking, just add a bit more water.
  6. Finally add in the pork slices, soy sauce, salt and pepper to taste.
  7. Serve porridge with diced salted egg and shallot oil.

Recipe from CAFFEINEDOLL

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