Ingredients (Serves 3)
- Approximately 50 to 100g of rice (rinsed once and pre-soaked in water for 30 minutes)
- 100g of minced pork
- 50g of pork liver (sliced)
- 5 to 10 pieces of dried oyster (pre-soaked in water for 30 minutes and cut into half)
- 1 to 2 pieces of yau char kuey (cut across like in the picture above)
- 4 cloves of shallots (sliced thinly)
- 3 eggs
- 3 bowls of Water
- 2 tablespoons of palm oil
- 3 teaspoons sesame oil
Marinade (for minced pork)
- 3 teaspoons of light soya sauce
- a couple of dashes of white pepper powder
- 1 teaspoon of corn flour
Seasoning
- 2 teaspoons light soya sauce
- Salt
- White pepper powder
Garnishing
- Chopped spring onions
- Tung Chai
Directions
1. Marinade minced pork for 15 minutes or more.
2. Place water in a cooking pot and add rice.
3. Cover with lid and bring to boil.
4. Unlid and reduce heat to medium low and cook till rice becomes porridge / cooked and broken (approximately 20 minutes). Add a little hot water when it becomes too dry. You shall strive to cook it a little runny in consistency.
5. Midway through cooking, add the oysters.
6. Meanwhile, place cut yau char kuey into a toaster oven to toast it till crisp.
7. At the same time, heat oil in wok and fry the sliced shallots till golden brown. Remove fried shallots and set aside.
8. Once you have cooked the porridge, bring to boil again and add the minced pork (using a teaspoon, scoop one teaspoon of minced meat at a time) and stir.
9. After you have finished adding all the minced pork, add the pork liver and stir the porridge till pork liver is cooked (no more blood oozing out).
10. Add seasoning to taste.
11. To serve, break an egg into bowl and pour boiling hot porridge over the egg.
12. Drizzle one teaspoon sesame oil and add garnishing.
13. If you still have some of the oil used to fry the shallots, drizzle a bit as well.
14. Finally, sprinkle the toasted and crispy yau char kuey and fried shallots over the porridge.
- Approximately 50 to 100g of rice (rinsed once and pre-soaked in water for 30 minutes)
- 100g of minced pork
- 50g of pork liver (sliced)
- 5 to 10 pieces of dried oyster (pre-soaked in water for 30 minutes and cut into half)
- 1 to 2 pieces of yau char kuey (cut across like in the picture above)
- 4 cloves of shallots (sliced thinly)
- 3 eggs
- 3 bowls of Water
- 2 tablespoons of palm oil
- 3 teaspoons sesame oil
Marinade (for minced pork)
- 3 teaspoons of light soya sauce
- a couple of dashes of white pepper powder
- 1 teaspoon of corn flour
Seasoning
- 2 teaspoons light soya sauce
- Salt
- White pepper powder
Garnishing
- Chopped spring onions
- Tung Chai
Directions
1. Marinade minced pork for 15 minutes or more.
2. Place water in a cooking pot and add rice.
3. Cover with lid and bring to boil.
4. Unlid and reduce heat to medium low and cook till rice becomes porridge / cooked and broken (approximately 20 minutes). Add a little hot water when it becomes too dry. You shall strive to cook it a little runny in consistency.
5. Midway through cooking, add the oysters.
6. Meanwhile, place cut yau char kuey into a toaster oven to toast it till crisp.
7. At the same time, heat oil in wok and fry the sliced shallots till golden brown. Remove fried shallots and set aside.
8. Once you have cooked the porridge, bring to boil again and add the minced pork (using a teaspoon, scoop one teaspoon of minced meat at a time) and stir.
9. After you have finished adding all the minced pork, add the pork liver and stir the porridge till pork liver is cooked (no more blood oozing out).
10. Add seasoning to taste.
11. To serve, break an egg into bowl and pour boiling hot porridge over the egg.
12. Drizzle one teaspoon sesame oil and add garnishing.
13. If you still have some of the oil used to fry the shallots, drizzle a bit as well.
14. Finally, sprinkle the toasted and crispy yau char kuey and fried shallots over the porridge.
