Prep 20 mins
Cook 40 mins
Rice porridge is a comfort food to many Asians, especially the Chinese. Mix the porridge with different cooked meats and you get an excellent, savoury mixture. In this recipe, the spicy sauce from the minced pork goes hand-in-hand with the "water" from the porridge, so it tastes like a thick, yummy broth.
- 1⁄2 cup Thai rice
- 200 g ground pork
- 1 tablespoon chili-garlic sauce, Lee Kum Kee brand preferred
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- 4 red chilli padi, sliced
- 1 tablespoon Chinese bean paste ("tau chiun" in Chinese)
- 2 shallots, chopped
- 2 cups water
- 1 teaspoon cornflour
- Cook rice in 1 and a half cups of water until it forms a almost thick texture (a good gauge is that you can still almost make out the grains of rice and the water is slightly thick).
- Marinate minced pork with chilli sauce, sesami oil and oyster sauce.
- Add corn flour to the minced pork mixture.
- Leave for about 20 minutes.
- Fry shallots in oil until fragrant.
- Add minced pork and fry until the pork is no longer pink.
- Add chilli padi.
- Add half cup of water and the soya bean paste.
- Continue to fry over a medium flame until half the water is gone.
- Pour over rice porridge and serve.
This is very good and simple. It tasted a little out-of-balance for me, so I added a heaping tablespoon of plum sauce because it was handy, otherwise, I would have tossed in some hoisin sauce. Thanks, Muffythechef! Made for PAC Spring '09.