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PORK & LAP CHEONG CONGEE
Serves : 2 |
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INGREDIENTS
1/2 cup Rice 25g Dried squid sliced finely 50g (1) Lap cheong (Chinese sausage) sliced 50g Pork meat diced small 200g Pork mince 1/2 Pork stock cube 2 tsp Corn flour 1 tsp Soya sauce Shake of White pepper 1/8 tsp Chinese 5 spice powder 1/2 small Onion sliced finely 1 Carrot chopped 1/2 tsp Sugar 2 Dried mushrooms sliced 3 drops Sesame oil 4 1/2 cups Water 1/8 tsp of salt and Salt as directed below
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METHOD
Soak dried mushrooms in hot water until soft then slice and discard the water
Add a shake of salt to the diced pork meat in a bowl
Add 1 tsp of corn flour to the pork meat and mix well. Set aside until needed.
Add a shake of pepper to the pork mince
Add a shake of salt to the pork mince
Add soya sauce to the pork mince
Add 1 tsp of corn flour to the pork mince and mix well
Put enough oil to deep fry into a small saucepan on high heat. When hot enough to fry reduce heat to medium.
Form the pork mince into round balls and then deep fry in the oil
Remove the pork balls and set aside once they are well browned
Deep fry the diced pork in the same pot for 2-3 minutes
Take about 2 tbsp of oil from the small saucepan and add it to a larger pan and put on medium high heat
Now remove the cooked diced pork from the first pot and add it to the larger pot
Add the lap cheong sausage
Add the dried squid
Add the (rehydrated and sliced) dried mushroom
Add the pork stock cube
Add the carrot
Add 1/8 tsp of salt
Add 4.5 cups of water
Add the uncooked rice
Cover and cook until the rice is soft. If the saucepan starts to dry out you may need to add a little more water. When the rice is cooked add the pork meat balls.
Add the sesame oil
Serve in deep bowls.
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All the recipes on this disc/website are original and copyright © 2010 Dorothy P.C. Loader.
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