Meatballs, Fried Beancurd Skin Porridge

CNY [Chinese New Year] 2013 is coming soon in February and this period should be quite a busy time for me with lots of CNY cookies to bake for my MIL, mum and some close relatives.   Last year, I didn't bake any cookies cos' the family was mourning our Pa's passing.   Whenever, I'm busy baking cookies, I'll prepare easy meals [preferably 1 Dish Meal] for the family to avoid over working myself.

This porridge is quick to cook yet delicious with meatballs, fish maw and fried beancurd skin.  I served this porridge with a quick stir fry leafy vegetables.  It's as appetising however simple after several hours of hard work in the kitchen.

Ingredients

[serves 3]

200 gm minced meat -marinate with 1/4 tsp salt, 1/2 tsp sesame oil, dash of pepper and 1 tsp cornstarch

30 gm fish maw - soaked and cut into thick strips

1 piece fried beancurd skin - cut into thick strips

1 tbsp preserved salted vegetable - dong cai - rinsed

some fried garlic with oil

1 cup rice

1.5 litre water [or enough to cook porridge/broth]

1 spring onion - cut into 1" length

Seasoning

1 tsp salt and 1/2 tsp msg or chicken stock granules

dash of sesame oil

dash of pepper

1. Combine and mix marinade to minced meat and shape into small balls.
2. Bring water to boil, add in dong cai and fish maw.   Once water boils add in the meat balls and rice.
3. Bring to a boil again, add in seasoning to taste.  Boil for a few minutes or cook porridge to the consistency preferred.
4. Add in fried beancurd skin.  Cover pot and off fire.
5. Leave for about 5-10 minutes before serving with fried garlic and spring onions.