Sunday, June 5, 2011

Meatballs (Pork) Congee

On a busy day, easy, simple, hot and delicious meal is something I'm looking for, especially when the wheather is cold. 

  • 250g minced pork (marinade with 1 1/2 light soy sauce, 1 tsp sesame oil, 1 tsp corn starch and a dash of white pepper for 10 minutes)
  • 1 cup rice, rinse and drain
  • 13 cups water
  • 2 tbsp dried shrimp
  • 2 tbsp anchovies
  • 5 red dates
  • 7 dried scallops
  • light soy sauce to taste
  • a pinch of sugar or to taste
  • salt and white pepper to taste
  • century egg (garnish)
  • spring onion (garnish)
  • salted egg (garnish)
  1. Put together rice, dried shrimps, anchovies, red dates, dries scallops and water, to pot. Bring to boil. Once boil, leave the lid partially open and reduce heat to medium. Let it boil for 30 minutes. Remember to stir the bottom of the pot occasionally to avoid the rice from sticking to the base.Add in hot water if it is too dry.
  2. In the meantime, take 1/2 tbsp of marinated minced pork and mould into ball/round shape. 
  3. When the congee has cooked to your preferred consistency, add in light soy sauce, sugar, salt and pepper. Stir well.
  4. Then, put meatballs into congee and increase heat. Allow meatball to cook for 3 minutes. 
  5. Add more seasoning if require.
  6. Serve hot and garnish with spring onion and century egg. If you are serving your congee with salted egg, go easy with the salt during seasoning.

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