INGREDIENTS
- 500 gm minced meat (meatballs) – marinate with 1/2 tsp each of salt and sesame oil, 1/4 tsp each of pepper and sugar.
- 1 egg white and 1 tbsp cornstarch
- 1 bowl rice + 10 bowls water
- 300g pumpkin – peeled and cut wedges
- 50 gm dried scallop – rinsed
- salt and pepper to taste
- some broccoli florets – optional
- toasted garlic, garnish
- red chili pepper, garnish
- salt, pepper, patis to taste (fish sauce)
INSTRUCTIONS
- Wash and soak rice in water for 1 hour. Bring to boil, then add in scallops.
- Lower heat to simmer until rice is soft. Add in pumpkin to cool until both rice and pumpkin are very soft.
- Add in meatballs and cook for a further 10 minutes.
- Add in salt to taste. Add in broccoli to cook,until it turns bright green and cooked.
- Off heat, dish up to serve.
Credits to: kimmy-cookingpleasure.blogspot.com/2014/10/pumpkin-and-meatballs-porridge.html?m=1
