Savoury Beef Porridge with Coconut Infused with Herbs and Spices
- Prep time 10Min
- Cook time 30Min
- Technique Stew
- Meat Beef
- Cut Ground
- Serves 12
Simple meal great for breaking fast
Ingredients
- 2g Star Anise
- 100ml Coconut milk
- ½ tsp Salt
- ½ tsp Black pepper
- 1 litre Water
- 3 tbsp Cooking oil
To make mini beef balls
- 200g Chilled Halal Australian Beef, Mince
- 30g Scallion, chopped
- 1 tbsp Soya sauce
- ½ tsp White Pepper
To blend
- 150g Shallots
- 50g White onion
- 30g Ginger
- 50g Dried shrimps
Garnish
- 30g Fried shallot
- 20g Scallion, cut fine
- 30g Chinese parsley, cut fine
Method
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To make the mini meatballs, mix beef with scallion, soya sauce and pepper in a bowl and massage the meat until paste becomes sticky. Divide meat into small portions and roll it into mini balls. Drop beef balls in boiling water until cooked and set aside
-
Pre-heat the soup pot over medium heat. Add cooking oil, blended items, Malay soup powder, cinnamon stick and star anise and saute until the spices become fragrant.
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Add the minced beef and the washed uncooked rice into the pot. Stir well and add water.
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Cook for at least 30 minutes and add coconut milk and season with salt and pepper.
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Serve meatballs with porridge and garnish with scallion, Chinese parsley and fried shallot.
