芋头肉丸粥

Ingredient (abt 4 servings)

• 100gm uncooked rice
• 150gm taro, cubed
  
• 2 tbsp dried shrimps, softened and roughly chopped
• 200gm minced pork
• 2 tsp light soy sauce
• 1/4 tsp salt
  
• 1 tsp sesame oil
• 1 tsp chinese wine
• 1/2 tsp corn flour
• 1 tsp anchovy stock powder
• dash of pepper
  
• 5-6 cups water (depends on the consistency of the porridge u preferred)
• spring onion for garnish

Method

1. Marinate minced pork with light soy sauce, salt, sesame oil, chinese wine & cornflour. Set aside.
2. Pan-fry cubed taro till golden brown. Drain and set aside.
3. In the same pan, stir-fry softened dried shrimps till fragrant and crispy.
4. Fill pot with water and add rice. Bring to boil and simmer for 30mins till thicken.
5. Add fried dried shrimps and taro and simmer for another 5mins.
6. Shape minced pork into 12 even rounds and drop into porridge. Cook for another 5mins till cooked through. Add anchovy stock powder and pepper to taste.
7. Drizzle sesame oil over and spring onion before serving.