Mince the pork (i add minced cooked carrot and seaweed) add 1/3 tbsp soy sauce and sesame oil stir together and put in the fridge.
Cut and wash coriander roots.
Cook your rice as you normally would with ur rice cooker
Put some water on the stove, bring to rolling boil.
Smash the garlic
Discard the skin
Add the roots
Smash it up a several times
Add to the water or broth set on strove. Now u can smell the herb.
Add soy sauce.
Add the pork
The pork is done when it floats up. Take them out or just put them in a serving bowl.
Add a bit of water to ur cooked rice. And start cooking again
We want this mushy texture.
Add 1 tablespoon of salt into the broth.
Add the mushy rice. It should be really sticky like the blizzard serving upside down.
Stir well at low heat.
Here's my cheat. Put it back in the electric rice cooker and cook to prevent the hot boiling porridge to spill all over the room. Stir every 3 minutes.
Chop some chives and here's special preserved egg call the century egg (optional) some people love it some hate it.
The out come should look smooth like this.
Add some crunchy texture, if you like. This is deep fried flour call "you tiew" in Chinese (i think). It's" pa tong go" in Thai anyway. You can add tempura or something (optional)
Voila! There you have it. Enjoy! 💗💗💗
- 1/2c Pork
- 1/3Tbsp Light soy sauce
- 1/4Tbsp Sesame oil
- 1.0pch Seaweed
- 1/2c Brown jasmine rice
- 2.0c Coriander roots
- 4.0 Garlic cloves
- 1.0Tbsp Light soy sauce
- 1.0c Water or broth