Rice Porridge from Thai Food and Cooking by Judy Bastyra and Becky Johnson
Originating in China, this dish has now spread throughout the whole of South-East Asia and is loved for its comforting blandness. It is invariably served with a few strongly flavoured accompaniments.
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Ingredients
- 4 small red shallots, finely sliced
- 4 garlic cloves, thinly sliced
- 1 celery stick, finely diced
- salt
- ground black pepper
- 30 ml/2 tbsp groundnut (peanut) oil
- 200 g/7 oz/1¾ cups cooked rice
- 225 g/8 oz minced (ground) pork
- 15 ml/1 tbsp Thai fish sauce
- 2 heads pickled garlic, finely chopped
- 900 ml/1½ pints/3¾ cups vegetable stock
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