300g Mince pork
2tbsp Choy poh (preserved radish)
Seasoning
3 tbsp Fish sauce
A dash of White pepper
1tsp Sesame seed oil
Salt,to taste
Method
Mix all the ingredients together and let it rest for an hour.
Store bought fish paste
Garnish
2 Chinese sausages
½ Spanish onions
Rice porridge
2 rice cups (the ones you get with a rice cooker) Rice
1tbsp chicken stock granules
1litre water
Few slices ginger
4pips garlic, thinly sliced
Method
Mix stock granules, water and rice and let it rest for 2 hours. On low heat, cook the rice mixture, stir the porridge as frequent as possible to avoid the bottom from burning. Add water if necessary. Once the porridge is ¾ cooked, quickly roll pork mixture into small balls and also the fish paste and drop them into the porridge mixture slowly and quickly. You want the balls to cook evenly. Let it boil. Make sure you stir carefully as you don’t want the pork balls and fish balls to break.
In hot oil (I used peanut oil), fry onions until caramelized then add the sausages. Fry till cook.
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