RECIPES OF SINGAPORE

Ingredients

10 cups

1 cup

1/2 lb

2 tbsp

1 tsp

2 tsp

1 tbsp

1 tsp

1/2 small

1/2 tsp

2 tbsp

2

Water
Rice (washed)
Ground beef (browned)
Soy sauce
Mushroom soy sauce
Peanut oil
Onions (crispy-fried)
Kwai fa ginger
Onion (chopped)
Sesame oil
Spring onions (chopped)
Eggs (beaten)

Salt (adjust to taste)
Pepper (adjust to taste)

1. Bring the 10 Cups of water to a boil in a large stockpot or saucepan

2. Add 1 Cup washed rice and reduce heat and simmer, uncovered, for about 75 minutes, stirring every 10 minutes to gently break apart the rice grains

3. In a skillet, brown the 1/2 lb ground beef and drain fat then set aside

4. Leave some of the beef fat in the skillet, fry 1 tbsp thinly-sliced onion then remove and set aside

5. Combine the soy sauces, peanut oil and kwai fa ginger together in a small bowl and set aside

6. The porridge should reduce and thicken

7. When it has, add the browned ground beef, the fried onions and the sauce to the porridge and stir

8. Next add the chopped onion, and salt and pepper to taste

9. Simmer an additional 30 minutes (If the porridge appears too thin, it can be thickened with corn starch)

10. Just before serving, add the sesame oil

11. Divide the porridge into serving portions in large soup bowls

12. Drizzle equal measures of beaten egg into each bowl (the egg will cook immediately)

13. Garnish with chopped spring onions