Monday, March 27, 2006


Been down and out in the dumps the whole of last week. So I cooked myself this comfort food; called pork porridge by some. It's a time consuming effort, but the end result is worth the wait.

I used left-over rice, which is 3 Chinese rice bowl (slightly more than 1 mug of uncooked rice). If uncooked rice is used, the proportion is 1 part rice to 20 parts broth. I used pork joints (“big bones" by the local butcher) for the broth. They can be had for around RM1 to RM1.50 for a set of 4. The boiled bones are good for the dog to chew on, if you have one.


Pork Broth
2 big bones
Slices of ginger root
1/2 doz. dried red dates
8 litres of water

Pork Marinade
200 gm. minced pork
2 tbsp light soy sauce
1 tsp sugar
1 tsp corn flour
1 tbsp cooking oil

1 mug rice
Minced carrot
Salt or fish sauce to taste
Fried shallots

  • Blanch the bones over boil water to remove the scum for a few minutes. Remove and rinse over running water.
  • Put everything for the broth into a stock pot and simmer for 2 hours. Strain the liquid.
  • Use half the broth in clean stock pot to cook the rice. Once it comes to a boil, lower the heat and stir constantly, using a wooden spatula. Scrap the bottom of the pot so as to prevent any rice from sticking at the pot.
  • Add minced carrots. Gradually add more stock as needed. The end product will be gooey, and the rice resembling snow flakes. This will take about 2 hours.
  • Roll the marinated minced pork into 3/4 in. balls and drop them into the congee until cooked.
  • Add salt or fish sauce to taste.
  • Serve with fried shallot garnishes and ground white pepper.

Yield= 6 large bowls of congee

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As the name implies, it's all about nothing! Kongkaying is like grasping in the air - more like hot air with occasional fartulence. Hopefully, something aromatic will come out of it! If not...

May the Farce be With You!


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