MEAT BALL CON­GEE

Simply Her (Singapore) - - Home & Food Recipes -

By Noo­dle Place Restau­rant

Serves 4

IN­GRE­DI­ENTS

For the meat­balls: 1kg minced pork 1 egg white 300g fresh prawns, shelled and finely minced 3 tbsp corn­flour 2 tsp salt 2 tsp su­gar 6 tsp se­same oil 2 tsp white pep­per 4 tsp wa­ter For the con­gee: 300g rice, washed and drained 1 tbsp veg­etable oil 4.5 litres wa­ter

DI­REC­TIONS

1 To make the meat­balls, mix the minced pork with the egg white and minced prawns. 2 Add the corn­flour, salt, su­gar, se­same oil, pep­per and wa­ter to the mix­ture. 3 Scoop and shape one ta­ble­spoon of the mix­ture into a ball. Re­peat with the rest of the mix­ture. 4 Coat the rice with veg­etable oil so that the con­gee will be smooth when cooked. 5 In a pot, bring the wa­ter to the boil over high heat, then add the rice. This will en­sure that the rice does not stick to the pot. 6 Bring the wa­ter to the boil again, then turn the heat down to low and let the con­gee sim­mer for 90min, par­tially cov­ered. Stir oc­ca­sion­ally for the last 15min to pre­vent the con­gee from stick­ing to the pot. 7 Bring the con­gee to the boil and add the meat­balls. Cook over low heat for 5min, and serve.

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