Meat Ball Porridge - Crystal Jade Style (26 February 2010)

Australians know about Ding Tai Fung Restaurant but not Crystal Jade Restaurant. Well, Crystal Jade serve similar food as Ding Tai Fung but it taste much better and is more expensive. Ask anyone in Singapore and they will tell you the same.

Last week when I was on holiday in Perth, I ordered plain Porridge from Billy Lee's Chinese Restaurant, one of the oldest Chinese restaurants in Perth. I was a little disappointed with the taste- It doesn't taste like Crystal Jade Style! :)

Today Hijiki fell sick so I thought it would be a good time to try my hand at making Meat Ball Porridge - Crystal Jade Style!

Making the Porridge

Ingredients:

• 1/2 cup normal rice
• 1/3 cup glutinous rice
• 10 1/2 cups warm water or chicken stock
• Seasoning, to taste
• 2 Tbsp sesame oil

Note: You may adjust the amount of water accordingly to come to the thickness of the porridge as you may prefer. :)

Making the Meat Balls

Ingredients:

• 500 g minced pork
• 1 medium carrot (finely grated)
• 3-4 mustroom (sliced finely)
• 4 Tbsp seasoning
• 1 Tbsp sesame oil
• 1/2 Tbsp black pepper
• 1 Tbsp cornstarch

Note: You could add basically any kind of vegetables as you wish. You may also include fried shallots, spring
onions, etc :)

Add the 2 Tbsp sesame oil to the rice (normal & glutinous) and let it seat for 10 mins.












While waiting, mix all the meat ball ingredients together.






After mixing, it will look like this. :)








By now, it should be 10 mins.
Add the water to the rice and bring to boil on high heat.
Thereafter, switch to low heat and stir continuously for about an hour.
Note: You may adjust the timing accordingly to how "smooth" you want the porridge to be. :)

Once the porridge is ready. Knead the meat mixture into balls and slowly place the meat balls into the porridge.
Keep stirring gently.

Add seasoning and sesame oil to the porridge before serving. It is now ready!!! :))))