Ingredients
- 200g minced pork
- 1 cup rice
- 10 cups water
- 2 tbsp dong cai
- 10 dried scallops
- 2 tbsp (deep fried or plain) anchovies (aka ikan bilis)
- century egg, cup to small pieces (optional)
- chopped spring onions and fried shallots for garnishing (optional)
Marinade
- 2 tsp light soy sauce
- 1 tsp corn starch
- 1.5 tsp sesame oil
- Ground white pepper
Directions
1. Add washed rice, anchovies, red dates, dried scallops and water to pot, bring to a boil.
2. Leave the lid partially open and reduce heat to medium. Stir the bottom of the pot every now and then to prevent the rice from sticking to the base.
3. Boil for about 1 hour to get congee (very fine consistency). Add more hot water if needed.
4. In the meantime, mix the pork with the marinade and leave for about 10 minutes. After which, scoop about 1/2 tbsp of the marinated mince meat and mould into a ball (see photo above).
5. When the porridge has cooked to the consistency you liked, place the meatballs into the porridge, increase heat and allow meatballs to cook for about 3 minutes. It is better to cook the meatballs only when you are ready to serve as overcooked meatballs are tough.
6. Serve & garnish with century egg, ikan bilis, spring onions and fried shallots.
- 200g minced pork
- 1 cup rice
- 10 cups water
- 2 tbsp dong cai
- 10 dried scallops
- 2 tbsp (deep fried or plain) anchovies (aka ikan bilis)
- century egg, cup to small pieces (optional)
- chopped spring onions and fried shallots for garnishing (optional)
Marinade
- 2 tsp light soy sauce
- 1 tsp corn starch
- 1.5 tsp sesame oil
- Ground white pepper
Directions
1. Add washed rice, anchovies, red dates, dried scallops and water to pot, bring to a boil.
2. Leave the lid partially open and reduce heat to medium. Stir the bottom of the pot every now and then to prevent the rice from sticking to the base.
3. Boil for about 1 hour to get congee (very fine consistency). Add more hot water if needed.
4. In the meantime, mix the pork with the marinade and leave for about 10 minutes. After which, scoop about 1/2 tbsp of the marinated mince meat and mould into a ball (see photo above).
5. When the porridge has cooked to the consistency you liked, place the meatballs into the porridge, increase heat and allow meatballs to cook for about 3 minutes. It is better to cook the meatballs only when you are ready to serve as overcooked meatballs are tough.
6. Serve & garnish with century egg, ikan bilis, spring onions and fried shallots.
