Beef Porridge infused with Coconut Milk and Spices

INGREDIENTS

• 500g  The Meat Club Premium Australian Beef Lean Mince
• 150g Jasmine rice (Uncooked and washed)
• 20g Malay soup powder
• 4g Cinnamon stick
• 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  The Meat Club Angus Beef Lean Mince
• 30g Scallion, chopped
• 1 tbsp Soya sauce
• ½ tsp White Pepper

To blend

• 150g Shallots
• 50g White onion
• 30g Ginger
• 50g Dried shrimps

PREPARATION

• To make the mini meat balls, 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.
• Add minced beef and the washed uncooked rice into the pot. Stir well and add water.
• Cook for at least 30 minutes and add coconut milk and season with salt and pepper.
• Serve meat balls with porridge and garnish with scallion, Chinese parsley and fried shallot.