Although I call this Breakfast Porridge, it’s really congee, and you can eat it at other times of the day. It was one of the many dishes I cooked on a trip to Malaysia and is particularly memorable because I did so on a boat moored beside the famous Bridge On The River Kwai, just as the train arrived. It was a very moving moment.
- 500g rice
- 2 tablespoons oil
- 150g very lean pork, cut into fine strips
- 1 egg, lightly beaten
- 4 tablespoons nam pric (Thai hot sauce)
- 4 tablespoons very finely chopped spring onions
- 2 tablespoons chopped fresh coriander
- 2 tablespoons chopped Thai basil
- 4 tablespoons roasted peanuts, chopped
- juice of 2 large limes
- 2 tablespoons garlic oil
- Heat the oil in a wok, add the pork and cook for a few seconds over a high heat, almost scorching it, then remove and keep warm.
- Boil the rice in double the volume of water until you have a very soupy, porridge consistency, about ?? minutes. Remove from the heat, stir in the beaten egg (which will cook in the residual heat) and the hot sauce. Spoon into four bowls and add your choice of flavourings. Peanuts add a great crunch.