Saturday, April 18, 2009



250gm minced pork
50gm carrot (diced)
30gm tao tow chai (washed clean to remove salt, chopped)
1 piece dried sole fish [pian yu] (deep fried till crispy, crushed)

1/2 teaspoon pepper
1 tablespoon sesame oil
1 teaspoon light soya sauce
1 teaspoon sugar
1/2 tablespoon corn flour

1-1/2 cup uncooked rice (rice cooker measuring cup)
1600ml water
30gm dried mini scallop (wash and soak for an hour)

Diced spring onion for garnishing


1) Season mince pork with pepper, sesame oil, light soya sauce and sugar for an hour

2) Add chopped tao tow chai, diced carrot, and pre-fried crushed dried sole fish, mix well

3) Mixed in corn flour, shaped round to form balls, reserved for use

4) Wash rice, put into a large pot, add water and pre-soaked dried scallop, bring to a boil

5) Continue boiling for 45 mins over high flame, stirring vigorously in between time to prevent rice from sticking to the bottom of pot and aid in mashing rice grains

6) Add pre-prepared pork ball at the end of 45 mins, do not stir till pork ball is cooked

7) Lower flame, continue to stir and cook for another 20 mins

8) Season with a little salt to taste, garnish with diced spring onion, serve

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