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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A simple and delightful pumpkin porridge/congee meal! Ingredients:
a small piece of pumpkin, skin removed & cut to small cubes (about 150g without skin) |
200g pork belly (aka sam cham bak, 3-layered pork, 3层肉), cut to thin stripes (can substitute with bacon) |
2 portebello mushrooms (or a few shitake mushrooms) - cut to cubes (but not too thin) |
1 tbsp chopped garlic |
half large onion, chopped |
1 1/4 cup of rice, washed |
5-10 dried scallops |
10 red dates |
2 litres of water |
50g butter |
1 tbsp wolfberries |
30g salted fish, cut to small bits |
Directions:
1. Fry pork slices in wok. When pork is entirely cooked on the surface, take out and set aside on a plate.
2. Heat butter in wok. Saute garlic, onions and salted fish till fragrant. Then add pumpkin, mushrooms and stir fry for a short while.
3. Add uncooked rice and fry till the onions are clear.
4. Add the stuff from the wok, wolfberries, red dates and the previously cooked pork, to a pot, add water, and bring to a boil. Stir the base of the pot frequently to prevent the rice from sticking to the base.
5. Simmer on a low heat for about 20-30 minutes (or longer if you want congee*), while leaving lid partially covered (if you cover fully, the water will spill over).
6. Garnish & serve.
7. Full story here
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