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Sunday, April 8, 2012

Home Style Pork Porridge - 'Bak Moi'

This is a very traditional family dish.  Simple 1 Dish Meal using only a few ingredients and easy to prepare.  Suitable for the young and old.  I prepared this porridge because my hubby and myself are coughing badly.  Thought this porridge is less troublesome.
[serves 2-3]
1 cup rice - washed
6 cups water
200 gm minced pork [meat/fat ratio 80:20] - marinate with 2 tsp soy sauce, 1/2 tsp pepper, 1 tsp sesame oil, 1/2 tbsp cornflour and 1/2 tbsp finely chopped garlic for 30 minutes - form into meatballs
blanched pork liver - optional
Garnishing - chopped tong choy [preserved vegetable], coriander leaves/spring onions and fried garlic crisp
1 tsp salt
1 tsp light soy sauce
1/2 tsp pepper - extra when serving
1 tsp msg/chicken stock granules
From top - garlic crisps, tong choy and chopped coriander/spring onions
  1. Boil rice in claypot to cook porridge for 20-25 minutes.  When porridge is ready, drop in meatballs to cook for 5 minutes or until meatballs are cooked.  Add in seasoning to taste.
  2. To serve, place some shredded lettuce in bowl [optional], scoop porridge and meatballs over it.  Garnish with chopped tong chye, coriander/spring onions, fried garlic and a dash of pepper.
If adding pork liver - sliced liver in thin broad pieces  and blanched in hot boiling water to cook.  Drain and rinse pork liver.  Add to porridge before serving.

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