Meatball Porridge for the festive hangover. Your tummies will thank you.
By sandrasim on January 02, 2014
Happy 2014! I hope you get to spend the holidays around a table full of good food, lots of champagne and most importantly with people you adore. I had a week full of good things - celebrations, traveling and gatherings with plenty of food. Everyday was a jolly bellies and I am still recovering from all the holiday indulgence (and festive toasts). It's day 3 of the new year now and I am still heavy and reluctant to get back the usual routine. I am sure many of you, are too.
One of my goals for this new week of the year is to eat as light as possible to lose some of the belly space before the Chinese New Year season. It's another two week long of feasting for all Chinese where we unite from where ever we are to have a meal together. And for the first meal of 2014, what more do you crave than comfort food, especially after almost a month-ful of big merry meals. What's your to-go-to comfort food?
Meatball porridge is a nostalgic favorite of mine. A dish that I've grown up with. Memories of the many many uncountable bowls of meatball porridge as a kid and in college where I had made huge pots to last for many winter meals. A cup of rice goes a long way. It's warming, filling and feels like home.
Meatball porridge is part soup and part meal somewhat filling enough to fuel your day. It is deliciously warming and comforting. Especially so if you are still suffering from the festive hangover. Your tummies will be grateful.
[Serves 4 large comforting bowls]
1½ cupful of Jasmine/long grain or Thai fragrant rice (They are all the same with a mild nutty flavor and sweet scent)
1 to 1½ litre of water. You can add more water if you if the porridge too thick
4 to 5 dried scallop
1 thumb size knob ginger
300g minced pork
1 tablespoonful oyster sauce
1 tablespoonful light soy sauce
1 teaspoonful Chinese wine
1 teaspoonful grated ginger
½ teaspoonful sesame oil
½ teaspoonful cornstarch
½ teaspoonful sugar
dash of ground white pepper
Chopped spring onions
Firstly, marinate the minced pork by mixing all the ingredients together. Let it marinate while you cook the porridge.
Wash the rice and in a large pot, add the rice, water, scallops and ginger. Bring to a boil for 5 minutes then lower to a simmer stirring the porridge every now and then to prevent the rice from sticking at the base of pot. Simmer for 40 minutes to an hour until the grains had broken down into a fine consistency. Add more water if necessary.
When porridge is ready, roll the mince meat into balls and drop them into the porridge. Continue simmering for another 15 mins. Season with light soy sauce and white pepper. Serve porridge hot garnished with spring onion and a teaspoon of sesame oil.
Till next post, ss.
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